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Target Metabolome and Transcriptome Analysis Reveal Molecular Mechanism Associated with Changes of Tea Quality at Different Development Stages

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Abstract

This study aimed to explore the molecular mechanisms underlying the differential quality of tea made from leaves at different development stages. Fresh Camellia sinensis (L.) O. Kuntze “Sichuan Colonial” leaves of various development stages, from buds to old leaves, were subjected to transcriptome sequencing and metabolome analysis, and the DESeq package was used for differential expression analysis, followed by functional enrichment analyses and protein interaction analysis. Target metabolome analysis indicated that the contents of most compounds, including theobromine and epicatechin gallate, were lowest in old leaves, and transcriptome analysis revealed that DEGs were significantly involved in extracellular regions and phenylpropanoid biosynthesis, photosynthesis-related pathways, and the oleuropein steroid biosynthesis pathway. Protein–protein interaction analysis identified LOC114256852 as a hub gene. Caffeine, theobromine, l-theanine, and catechins were the main metabolites of the tea leaves, and the contents of all four main metabolites were the lowest in old leaves. Phenylpropanoid biosynthesis, photosynthesis, and brassinosteroid biosynthesis may be important targets for breeding efforts to improve tea quality.

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Funding

This study was supported by Key R&D Program of Science and Technology in Tibet Autonomous Region, China (Grant No. XZ202001ZY0035N), Tibet Key Research and Development Program (Grant No. XZ202001ZY004).

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Authors and Affiliations

  1. Resources & Environment College, Tibet Agricultural and Animal Husbandry University, Nyingchi, 860000, China

    Zhen-hong Wang & Zi-wei Zhang

  2. School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, 241000, China

    Guo-qiang Zhang & Zheng-hong Li

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  1. Zhen-hong Wang
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  2. Guo-qiang Zhang
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Wang, Zh., Zhang, Gq., Zhang, Zw. et al. Target Metabolome and Transcriptome Analysis Reveal Molecular Mechanism Associated with Changes of Tea Quality at Different Development Stages. Mol Biotechnol 65, 52–60 (2023). https://doi.org/10.1007/s12033-022-00525-w

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