Integrated Transcriptome, microRNA, and Phytochemical Analyses Reveal Roles of Phytohormone Signal Transduction and ABC Transporters in Flavor Formation of Oolong Tea (Camellia sinensis) during Solar Withering
| Autor: | Chengzhe Zhou, Lan Chen, Dongmei Zhan, Shuting Zhang, Zhongxiong Lai, Jingjing Weng, Yuqiong Guo, Yuling Lin, Timur Zaripov, Chen Zhu |
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| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification 010401 analytical chemistry Flavonoid food and beverages ATP-binding cassette transporter General Chemistry Biology 01 natural sciences Terpenoid 0104 chemical sciences Transcriptome chemistry.chemical_compound Flavonoid biosynthesis chemistry Biochemistry Auxin Camellia sinensis General Agricultural and Biological Sciences Gibberellic acid 010606 plant biology & botany |
| Zdroj: | Journal of Agricultural and Food Chemistry. 68:12749-12767 |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | The unique aroma and flavor of oolong tea develop during the withering stage of postharvest processing. We explored the roles of miRNA-related regulatory networks during tea withering and their effects on oolong tea quality. We conducted transcriptome and miRNA analyses to identify differentially expressed (DE) miRNAs and target genes among fresh leaves, indoor-withered leaves, and solar-withered leaves. We identified 32 DE-miRNAs and 41 target genes involved in phytohormone signal transduction and ABC transporters. Further analyses indicated that these two pathways regulated the accumulation of flavor-related metabolites during tea withering. Flavonoid accumulation was correlated with the miR167d_1-ARF-GH3, miR845-ABCC1-3/ABCC2, miR166d-5p_1-ABCC1-2, and miR319c_3-PIF-ARF modules. Terpenoid content was correlated with the miR171b-3p_2-DELLA-MYC2 and miR166d-5p_1-ABCG2-MYC2 modules. These modules inhibited flavonoid biosynthesis and enhanced terpenoid biosynthesis in solar-withered leaves. Low auxin and gibberellic acid contents and circRNA-related regulatory networks also regulated the accumulation of flavor compounds in solar-withered leaves. Our analyses reveal how solar withering produces high-quality oolong tea. |
| Databáze: | OpenAIRE |
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