The Effect of Acclimation Length on the Metabolic Profile of Tea Plants

IF 3.5 2区农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY

Journal of Food Biochemistry Pub Date : 2024-11-12 DOI:10.1155/2024/1323945

Zhao Shilei, Lv Han, Zhao Mengjie, Hua Xuewen, Sun Litao, Shen Jiazhi, Wang Yu, Ma Qingping, Ding Zhaotang

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Abstract

Acclimation refers to the process by which plants adapt to the environment. This study was to illustrate the effect of acclimation length on the metabolic profile of tea leaves. In this study, 32 long-acclimated tea varieties in Shandong Province and 61 ST varieties were used as materials, and the metabolites of tea plants were detected by using UPLC-MS/MS method. The results showed that the accumulation of flavonoids, organic acids, and alkaloids in long-acclimated tea plants was higher than that in ST plants. In contrast, the accumulation of phenolic acids, lipids, and amino acids showed an opposite trend. In long-acclimated tea varieties, Camellia sinensis cv. Lucha11 (LC11), LC24, and LC30 showed high flavonoids, phenolic acids, organic acids, and alkaloids, which were important metabolites and related to tea quality. This study provides a theoretical basis for understanding the effect of environment on metabolism of tea plants and guides the breeding of new tea varieties with high quality or special flavor.

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适应期对茶树代谢特征的影响

适应是指植物适应环境的过程。本研究旨在说明适应期长短对茶叶代谢特征的影响。本研究以山东省32个长适应期茶树品种和61个ST品种为材料，采用UPLC-MS/MS方法检测茶树代谢产物。结果表明，长适制茶树黄酮类、有机酸和生物碱的积累量均高于短适制茶树。相反，酚酸、脂类和氨基酸的积累则呈现出相反的趋势。在长适温茶树品种中，Camellia sinensis cv. Lucha11（LC11）、LC24和LC30表现出较高的黄酮类、酚酸、有机酸和生物碱，这些都是与茶叶品质相关的重要代谢物。该研究为了解环境对茶树新陈代谢的影响提供了理论依据，为培育高品质或特殊风味的茶树新品种提供了指导。

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来源期刊

Journal of Food Biochemistry 生物-生化与分子生物学

CiteScore

7.80

自引率

5.00%

发文量

488

审稿时长

3.6 months

期刊介绍： The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality