Metabolomics and Transcriptomics Analyses Reveal Nitrogen Influences on the Accumulation of Flavonoids and Amino Acids in Young Shoots of Tea Plant (Camellia sinensis L.) Associated with Tea Flavor
Metabolomics and Transcriptomics Analyses Reveal Nitrogen Influences on the Accumulation of Flavonoids and Amino Acids in Young Shoots of Tea Plant (Camellia sinensis L.) Associated with Tea Flavor
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代谢组学和转录组学分析揭示氮对茶树幼芽中黄酮类化合物和氨基酸积累的影响，并与茶风味相关
DOI：
10.1021/acs.jafc.8b01995
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发表时间：
2018-09-19
影响因子：
6.1
通讯作者：
Gao, Lizhi
中科院分区：
文献类型：
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作者：
Huang, Hui;Yao, Qiuyang;Gao, Lizhi
茶特有的代谢产物造就了茶的浓郁风味和保健功能。在适应阶段不同的氮（N）条件下，它们的积累模式和潜在的调控机制显着不同。在这里，我们发现与茶味相关的黄酮类化合物主要受四种氮条件（氮缺乏、硝酸盐、氨和一氧化氮）之间不同代谢和转录反应的影响。缺氮茶树会积累多种黄酮类化合物，这与 F3H、FNS、UFGT、bHLH3S 和 bHLH36 等枢纽基因的较高表达相对应。与缺氮相比，供氮茶树显着增加了脯氨酸、谷氨酰胺和茶氨酸，这也与茶的风味有关，特别是在供氨下。作为耐NH4+的物种，茶树通过大量积累包括茶氨酸在内的氨基酸来适应过量的NH4+，这至少部分归因于有效的氮转运和同化以及活性蛋白质降解。不同氮源下茶树幼芽的氮素重新分配存在明显差异，从而形成了不同的茶风味。
Tea-specialized metabolites contribute to rich flavors and healthy function of tea. Their accumulation patterns and underlying regulatory mechanism are significantly different under different nitrogen (N) conditions during adaptation stage. Here, we find that flavonoids associated with tea flavor are dominated by different metabolic and transcriptional responses among the four N conditions (N-deficiency, nitrate, ammonia, and nitric oxide). Nitrogen-deficiency tea plants accumulate diverse flavonoids, corresponding with higher expression of hub genes including F3H, FNS, UFGT, bHLH3S, and bHLH36. Compared with N-deficiency, N-supply tea plants significantly increase proline, glutamine, and theanine, which are also associated with tea flavor, especially under NH4+-supply. As NH4+-tolerant species, tea plant exploits the adaptive strategy by substantial accumulation of amino acids including theanine to adapt excess NH4+, which attributes to, at least in part, efficient N transport and assimilation, and active protein degradation. A distinct divergence of N reallocation in young shoots of tea plant under different N sources contributes to diverse tea flavor.