The tea cultivar 'Chungui' with jasmine-like aroma: From genome and epigenome to quality.

Autor: Li X; Tea Research Institute, Fujian Academy of Agricultural Science, Fuzhou 350013, China., Lei W; College of Horticulture, Northwest A&F University, Yangling 712100, China., You X; Tea Research Institute, Fujian Academy of Agricultural Science, Fuzhou 350013, China., Kong X; Tea Research Institute, Fujian Academy of Agricultural Science, Fuzhou 350013, China., Chen Z; Tea Research Institute, Fujian Academy of Agricultural Science, Fuzhou 350013, China., Shan R; Tea Research Institute, Fujian Academy of Agricultural Science, Fuzhou 350013, China., Zhang Y; Tea Research Institute, Fujian Academy of Agricultural Science, Fuzhou 350013, China., Yu Y; College of Horticulture, Northwest A&F University, Yangling 712100, China., Wang P; College of Horticulture, Northwest A&F University, Yangling 712100, China. Electronic address: wpjtea@163.com., Chen C; Tea Research Institute, Fujian Academy of Agricultural Science, Fuzhou 350013, China; Fujian Branch of National Center for Tea Improvement, Fuzhou 350013, China. Electronic address: ccs6536597@163.com.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2024 Nov; Vol. 281 (Pt 1), pp. 136352. Date of Electronic Publication: 2024 Oct 05.
DOI: 10.1016/j.ijbiomac.2024.136352
Abstrakt: 'Chungui' is a newly promoted tea cultivar in China, renowned for producing oolong tea with a distinctive jasmine-like aroma. However, the genetic basis of this unique aroma remains unclear. In this study, the 'Chungui' genome, one of the most complete and well-annotated tea genomes, was assembled using PacBio HiFi reads and Hi-C sequencing. Through comparative analysis with typical jasmine flower volatiles, eight core compounds responsible for this aroma were identified. Further research revealed that the jasmine-like aroma in 'Chungui' is regulated by a coordinated mechanism involving a significant increase in chromatin accessibility and the demethylation of CHH and CHG in the promoter regions of key aroma-related genes during oolong tea processing. The study proposes that the formation of this unique aroma is driven by the synergistic effect of enhanced chromatin accessibility and reduced methylation, which together lead to the robust upregulation of genes involved in the biosynthesis of these core aroma components. These results provide a molecular foundation for understanding the unique jasmine-like aroma of 'Chungui' tea and sets the stage for future studies to explore the roles of these regulatory mechanisms in aroma formation.
Competing Interests: Declaration of competing interest The authors declare that there are no conflicts of interest.
(Copyright © 2024 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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