What Lies in the Future of Tea Science in the Era of Genomics

茶叶科学 Pub Date : 2011-12-18 DOI:10.5376/JTSR.2011.01.0001

James F. Vancouver

{"title":"What Lies in the Future of Tea Science in the Era of Genomics","authors":"James F. Vancouver","doi":"10.5376/JTSR.2011.01.0001","DOIUrl":null,"url":null,"abstract":"Human being has been using tea as a beverage for thousands of years. Chinese tea is made of dried leaves from tea plants ( Camellia sinensis (L.) Kuntze ), while the British tea, which is called herbal tea, is a mixture of dried herbs from a variety of plants. Countless plants are used to make tea, but do the active compounds in these plants serve the same functions as typical tea leaves do? In fact, it is not yet known what exactly a cup of herbal tea contains. With the development of biotechnology and the arrival of the era of genomics, what lies in the path in the future development of tea science? In this paper, the author would like to propose some directions as the following: 1) the exploration at molecular level of what is inside a tea bag; 2) the study of a typical tea plant ( Camellia sinensis ) as a model plant for tea study; 3) Tea-nomics study based on new-generation of sequencing technology; 4) comparative metabolomics studies on biologically active compounds in tea; 5) identification based on pharmacology and toxicology. With the advent of the genomics era, the mysteries in tea bags will slowly be deciphered; whether it is Chinese tea or English tea, tea will still be the most popular drink.","PeriodicalId":17156,"journal":{"name":"茶叶科学","volume":"134 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2011-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"茶叶科学","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.5376/JTSR.2011.01.0001","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 3

Abstract

Human being has been using tea as a beverage for thousands of years. Chinese tea is made of dried leaves from tea plants ( Camellia sinensis (L.) Kuntze ), while the British tea, which is called herbal tea, is a mixture of dried herbs from a variety of plants. Countless plants are used to make tea, but do the active compounds in these plants serve the same functions as typical tea leaves do? In fact, it is not yet known what exactly a cup of herbal tea contains. With the development of biotechnology and the arrival of the era of genomics, what lies in the path in the future development of tea science? In this paper, the author would like to propose some directions as the following: 1) the exploration at molecular level of what is inside a tea bag; 2) the study of a typical tea plant ( Camellia sinensis ) as a model plant for tea study; 3) Tea-nomics study based on new-generation of sequencing technology; 4) comparative metabolomics studies on biologically active compounds in tea; 5) identification based on pharmacology and toxicology. With the advent of the genomics era, the mysteries in tea bags will slowly be deciphered; whether it is Chinese tea or English tea, tea will still be the most popular drink.

查看原文本刊更多论文

基因组时代的茶学未来在哪里

几千年来，人类一直把茶作为一种饮料。中国茶是由茶树(Camellia sinensis (L.))的干叶子制成的。而英国的茶，被称为凉茶，是由各种植物的干草药混合而成的。无数的植物被用来泡茶，但这些植物中的活性化合物是否与典型的茶叶具有相同的功能?事实上，我们还不知道一杯凉茶到底含有什么。随着生物技术的发展和基因组时代的到来，茶学未来的发展之路在哪里?在本文中，笔者提出了以下几个方向:1)在分子水平上对茶包内部的物质进行探索;2)研究一种典型茶树(Camellia sinensis)作为茶叶研究的模式植物;3)基于新一代测序技术的茶经济学研究;4)茶叶生物活性物质的比较代谢组学研究;5)基于药理学和毒理学的鉴定。随着基因组时代的到来，茶包里的谜团将慢慢被破译;无论是中国茶还是英国茶，茶仍然是最受欢迎的饮料。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

茶叶科学

CiteScore

1.50

自引率

0.00%

发文量

2558

期刊介绍： The Journal of Tea Science was established in August 1964, approved by the Publicity Department, CCCPC. Its title was inscribed by Zhu De, the chairman of CCCPC. It was discontinued during the Cultural Revolution in 1966, and it was reissued in August 1984, approved by the State Scientific and Technological Commission.Academicians Chen Zongmao and Liu Zhonghuaof the Chinese Academy of Engineering served as the directors of the editorial board. The Journal of Tea Science is managed by the China Association for Science and Technology,sponsored by the China Tea Science Society and the Tea Research Institute of the Chinese Academy of Agricultural Sciences, and edited and published by the editorial office of the Journal of Tea Science. It is the only one of Chinese core journals in the field of tea science that is included in the core library of the Chinese Science Citation Database.Its Domestic Unified Serial Number is CN 33-1115/S, its International Standard Serial Number is ISSN 1000-369X and its International publication name code is CODEN-CHKEF4. At present, the Journal of Tea Science is a bimonthly publication, published in the middle of the month, with a book size of 16.