The Chemical Composition and Transcriptome Analysis Reveal the Mechanism of Color Formation in Tea (<i>Camellia sinensis</i>) Pericarp
To elucidate the molecular mechanisms underlying the differential metabolism of albino (white), green, and purple pericarp coloration, biochemical profiling and transcriptome sequencing analyses were performed on three different tea pericarps, Zhongbaiyihao (<i>Camellia sinensis</i> L. v...
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MDPI AG
2023-08-01
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| Series: | International Journal of Molecular Sciences |
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| Online Access: | https://www.mdpi.com/1422-0067/24/17/13198 |
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| author | Yueyang Du Yongen Lin Kaikai Zhang Dylan O’Neill Rothenberg Huan Zhang Hui Zhou Hongfeng Su Lingyun Zhang |
| author_facet | Yueyang Du Yongen Lin Kaikai Zhang Dylan O’Neill Rothenberg Huan Zhang Hui Zhou Hongfeng Su Lingyun Zhang |
| author_sort | Yueyang Du |
| collection | DOAJ |
| description | To elucidate the molecular mechanisms underlying the differential metabolism of albino (white), green, and purple pericarp coloration, biochemical profiling and transcriptome sequencing analyses were performed on three different tea pericarps, Zhongbaiyihao (<i>Camellia sinensis</i> L. var. Zhongbai), Jinxuan (<i>Camellia sinensis</i> L. var. Jinxuan), and Baitangziya (<i>Camellia sinensis</i> L. var. Baitang). Results of biochemical analysis revealed that low chlorophyll content and low chlorophyll/carotene ratio may be the biochemical basis for albino characteristics in the ‘Zhongbaiyihao’ pericarp. The differentially expressed genes (DEGs) involved in anthocyanin biosynthesis, including DFR, F3′5′H, CCoAOMT, and 4-coumaroyl-CoA, were highly expressed in the purple ‘Baitangziya’ pericarp. In the chlorophyll synthesis of white pericarp, GUN5 (Genome Uncoupled 5) and 8-vinyl-reductase both showed high expression levels compared to the green one, which indicated that albino ‘Zhongbaiyihao’ pericarp had a higher chlorophyll synthesis capacity than ‘Jinxuan’. Meanwhile, chlorophyllase (CLH, CSS0004684) was lower in ‘Baitang’ than in ‘Jinxuan’ and ‘Zhongbaiyihao’ pericarp. Among the differentially expressed transcription factors, MYB59, WRKY41-like2 (CS ng17509), bHLH62 like1 (CS ng6804), and bHLH62-like3 (CSS0039948) were downregulated in Jinxuan pericarp, suggesting that transcription factors played a role in regulating tea pericarp coloration. These findings provide a better understanding of the molecular mechanisms and theoretical basis for utilizing functional components of tea pericarp. |
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| issn | 1661-6596 1422-0067 |
| language | English |
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| series | International Journal of Molecular Sciences |
| spelling | doaj.art-e7d4d2999a344793bf9db5fa36af86072023-11-19T08:13:52ZengMDPI AGInternational Journal of Molecular Sciences1661-65961422-00672023-08-0124171319810.3390/ijms241713198The Chemical Composition and Transcriptome Analysis Reveal the Mechanism of Color Formation in Tea (<i>Camellia sinensis</i>) PericarpYueyang Du0Yongen Lin1Kaikai Zhang2Dylan O’Neill Rothenberg3Huan Zhang4Hui Zhou5Hongfeng Su6Lingyun Zhang7College of Horticulture, South China Agricultural University, Guangzhou 510640, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510640, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510640, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510640, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510640, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510640, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510640, ChinaCollege of Horticulture, South China Agricultural University, Guangzhou 510640, ChinaTo elucidate the molecular mechanisms underlying the differential metabolism of albino (white), green, and purple pericarp coloration, biochemical profiling and transcriptome sequencing analyses were performed on three different tea pericarps, Zhongbaiyihao (<i>Camellia sinensis</i> L. var. Zhongbai), Jinxuan (<i>Camellia sinensis</i> L. var. Jinxuan), and Baitangziya (<i>Camellia sinensis</i> L. var. Baitang). Results of biochemical analysis revealed that low chlorophyll content and low chlorophyll/carotene ratio may be the biochemical basis for albino characteristics in the ‘Zhongbaiyihao’ pericarp. The differentially expressed genes (DEGs) involved in anthocyanin biosynthesis, including DFR, F3′5′H, CCoAOMT, and 4-coumaroyl-CoA, were highly expressed in the purple ‘Baitangziya’ pericarp. In the chlorophyll synthesis of white pericarp, GUN5 (Genome Uncoupled 5) and 8-vinyl-reductase both showed high expression levels compared to the green one, which indicated that albino ‘Zhongbaiyihao’ pericarp had a higher chlorophyll synthesis capacity than ‘Jinxuan’. Meanwhile, chlorophyllase (CLH, CSS0004684) was lower in ‘Baitang’ than in ‘Jinxuan’ and ‘Zhongbaiyihao’ pericarp. Among the differentially expressed transcription factors, MYB59, WRKY41-like2 (CS ng17509), bHLH62 like1 (CS ng6804), and bHLH62-like3 (CSS0039948) were downregulated in Jinxuan pericarp, suggesting that transcription factors played a role in regulating tea pericarp coloration. These findings provide a better understanding of the molecular mechanisms and theoretical basis for utilizing functional components of tea pericarp.https://www.mdpi.com/1422-0067/24/17/13198<i>Camellia sinensis</i>pericarpcolorationanthocyaninalbino |
| spellingShingle | Yueyang Du Yongen Lin Kaikai Zhang Dylan O’Neill Rothenberg Huan Zhang Hui Zhou Hongfeng Su Lingyun Zhang The Chemical Composition and Transcriptome Analysis Reveal the Mechanism of Color Formation in Tea (<i>Camellia sinensis</i>) Pericarp International Journal of Molecular Sciences <i>Camellia sinensis</i> pericarp coloration anthocyanin albino |
| title | The Chemical Composition and Transcriptome Analysis Reveal the Mechanism of Color Formation in Tea (<i>Camellia sinensis</i>) Pericarp |
| title_full | The Chemical Composition and Transcriptome Analysis Reveal the Mechanism of Color Formation in Tea (<i>Camellia sinensis</i>) Pericarp |
| title_fullStr | The Chemical Composition and Transcriptome Analysis Reveal the Mechanism of Color Formation in Tea (<i>Camellia sinensis</i>) Pericarp |
| title_full_unstemmed | The Chemical Composition and Transcriptome Analysis Reveal the Mechanism of Color Formation in Tea (<i>Camellia sinensis</i>) Pericarp |
| title_short | The Chemical Composition and Transcriptome Analysis Reveal the Mechanism of Color Formation in Tea (<i>Camellia sinensis</i>) Pericarp |
| title_sort | chemical composition and transcriptome analysis reveal the mechanism of color formation in tea i camellia sinensis i pericarp |
| topic | <i>Camellia sinensis</i> pericarp coloration anthocyanin albino |
| url | https://www.mdpi.com/1422-0067/24/17/13198 |
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