Journal of Tea Science

Genetic Control Studies to Exploit Flavonoids Synthesis Pathway in Tea Biochemical Improvement

Edward G Mamati, LIANG Yue-rong

Journal of Tea Science. 2005, 25(2): 81-89. doi:10.13305/j.cnki.jts.2005.02.001

Abstract ( 341 )

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The main characteristic components in tea are the tea polyphenols; flavonoids derivatives and caffeine. The basic tea polyphenols are secondary metabolites among the flavonoids group of compounds that accumulate in high concentration in the young tender leaves of tea. The catechins share the major part of the biosynthetic pathway with other derivative flavonoids products, hence similar synthesis mechanisms. The widely studied pathway in several plant species is tightly controlled by a series of structural and regulatory genes determining the main products of the pathway. Understanding the biochemical, molecular and genetic control of tea polyphenols synthesis pathway is necessary in order to derive maximum value from the tea genetic improvement process. The pathway and critical genes in the flavonoids synthesis leading to the synthesis of tea catechins are discussed. Potential value for knowledge of the pathway in tea and its application is enumerated.

Effects of Tea Catechins Preparation (TCP) on Chloasma

WANG Yue-fei, SU Mi-ju, TONG Lin, YANG Xian-qiang

Journal of Tea Science. 2005, 25(2): 90-94. doi:10.13305/j.cnki.jts.2005.02.002

Abstract ( 343 )

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100 volunteers were employed in this study and divided into two groups randomly with 50 subjects in each group, i.e., treatment and control groups. People in the treatment group administrated TCP orally 2 times per day and 3 capsules per time. TCP was found to be effective in 28 cases, with a total effective rate of 56%. After a 30-day period, the color and area of chloasma decreased significantly as compared with those examined before TCP administration and control group, which indicted that TCP had the function of dispelling chloasma,and no obviously adverse influence on tested persons.

Studies on Lipid-depressing Function of Water Insoluble Tea Protein

HUO Po, HUANG Guang-rong, ZHANG Xiao- hui, XIA Yong, JIANG Jia-xin, FU Jian-yun, ZHANG Ke-chang

Journal of Tea Science. 2005, 25(2): 95-99. doi:10.13305/j.cnki.jts.2005.02.003

Abstract ( 380 )

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Alkali extraction technology of water insoluble protein from tea was studied. The extracting rate of tea protein was around 61.1%. The crude tea protein was prepared by adjusting pH of the extract and its purity was 54.45%.The effects of water insoluble tea protein on decreasing blood lipids were studied on the hyperlipidemia rats. Results showed that the protein had significant effects on decreasing TC、TG、LDL-C、AI and R-CHR in the hyperlipidemia rats(p<0.05). It could also modulate the HDL-C indexes. The results confirmed that the water insoluble tea protein had remarkable effects on decreasing the blood lipid of hyperlipidemia and possibly is preventing atherosclerosis and coronary heart disease.

Effects of Catechins on the Proliferation and Migration of ECV304 Cell

ZHANG Yu-yan, SHEN Sheng-rong

Journal of Tea Science. 2005, 25(2): 100-108. doi:10.13305/j.cnki.jts.2005.02.004

Abstract ( 269 )

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By employing techniques of cell culture, the effects of four tea catechins, EGCG, ECG, EC and C were investigated on the proliferation and migration of ECV304 by the authors. The result demonstrated that EGCG was the most effective in cell viability among the four tested catechins. Viability of ECV304 were significantly different in the case of the concentrations of EGCG ,which was ranged from 50 to 150 μmol/L. The IC50 of EGCG was 75~150 μmol/L, EGCG was also effective in cell migration in a dose dependent manner, the IC50 was 150 μmol/L. EGCG could inhibit angiogensis, which may be related to the decreased migration of endothelial cell. The IC50 was at 390 μmol/L and 370 μmol/L in 36 hour-disposal and 48 hour-disposal of ECG respectively. The viability of ECV304 disposed by C and EC were above 80%. It was indicated that catechins showed insignificant inhibitory effect on normal cell growth and migration at the concentration of lower than 75 μmol/L.

Differential Proteomic Analysis in Normal Tea Shoot and Exogenous Induced Tea Shoot for Increasing EGCG Content

LIN Jin-ke, ZHENG Jin-gui, YUAN Ming, ZHANG Xue-qin, Wang Feng

Journal of Tea Science. 2005, 25(2): 109-115. doi:10.13305/j.cnki.jts.2005.02.005

Abstract ( 283 )

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Induced by harmless inducer, the EGCG content of tea shoots improved 20.15%~25.00%. To probe into the molecular mechanism, the immobilized pH gradient two-dimensional polyacrylamide gel electrophoresis was used to separate the total proteins of induced tea shoots and normal tea shoots. The two- dimensional polyacrylamide gel electrophoresis map with high resolution and repeatability was produced. Differential expression analysis indicated that 14 specific proteins were emerged in induced shoot and 8 disappeared, 11 expressed above ten-fold, and 6 below one-tenth. Two differential protein spots were selected for MALDI-TOF-MS to determine the post-enzymolysis peptide mass fingerprinting. Using Mascot to search NCBInr database on website at http://www.matrixscience.com. The results were as follows: one was photosystem I iron-sulfur protein, and the another unkown. The results showed that there were proteome difference between induced and normal tea shoots, that the specific protein might play an important part during inducing process.

The Polymerization of Theasaponins and the Character Research of the Polyethers Derivative

YANG Zhong-ming, DING Zhi, ZHANG Ming, ZHOU Yu-cheng, ZHU Xiao-bing, QI Wei-xin, HU Bing

Journal of Tea Science. 2005, 25(2): 116-120. doi:10.13305/j.cnki.jts.2005.02.006

Abstract ( 364 )

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In this paper, the polymerization of theasaponins and propylene oxide with specific catalyst described. Via ring-opening polymerization, a new polyetherified derivative of theasaponins which has perfect lipophilicity was obtained. The surface activity of the polyethers was similar to that of theasaponins. Finally the influence of the technologic conditions such as temperature, pressure, and dosage of catalyst on polymerization rate was discussed. In addition the surface activity of the derivatives of theasaponins was discussed.

Determination of Zn, Mn, Cu, Pb and Cd in Tea by Capillary Ion Analysis

SHU You-qin, YUAN Dao-qiang

Journal of Tea Science. 2005, 25(2): 121-125. doi:10.13305/j.cnki.jts.2005.02.007

Abstract ( 337 )

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Capillary ion analysis(CIA) was used to determine the contents of Zn, Mn, Cu, Pb and Cd in tea. In the solution(pH=4.0) containing 10βmmol/L of imidazol and 10βmmol/L of α-hydroxyacetic acid, Zn, Mn, Cu, Pb and Cd in tea were separated within 10βmin. Zn, Mn, Cu, Pb and Cd in tea were detected at 214βnm by indirect UV, and quantified externally. The calibration curves of five elements showed good linearity .The correlation coefficient were 0.9973~0.9997.The average recoveries were 96.4%~104.2% with RSD of 2.1%~3.3%.The detection limits were 0.02~0.2βµg/ml. The result showed that the method is convenient, rapid, accurate and lower cost. It was used in the determination of tea samples, and satisfactory results could be obtained.

Studies on the Crystals in the Cells of Tea Foliage Suffering Fluorescent Green Spot Disease

ZHANG Li-xia, WANG Ri-wei, XIANG Qin-zeng, HUANG Xiao-qin, LIU De-hua

Journal of Tea Science. 2005, 25(2): 126-130. doi:10.13305/j.cnki.jts.2005.02.008

Abstract ( 341 )

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To prove up the property of numerous crystals found in the cells of tea foliage suffering fluorescent green spot disease, the methods of scanning electronic microscope, electron probe, X ray powder diffraction and chemical analysis were applied to observe the shape of crystals, identified the chemical molecular formula and analyzed the content and also its correlation with the degree of fluorescent green spot disease. Results showed the crystals belonged to the type of calcium oxalate, its molecular formula was CaC₂O₄·H₂O; But calcium oxalate was only covered on the surface layer of crystals, in which contained other substances. The morphology of crystals were four types, i.e. druse, prismatic, laminose and sand．The content of calcium oxalate increased in accordance with degree of disease. On the basis of statistical analysis, the effect of disease degree on content of calcium oxalate was obviously.

Study on the Economic Threshold of Tea Leafhopper (Empoasca vitis Gothe)

XU Jin-han, WANG Nian-wu, ZHANG Ling-ling, GUAN Xiong

Journal of Tea Science. 2005, 25(2): 131-135. doi:10.13305/j.cnki.jts.2005.02.009

Abstract ( 407 )

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Effect of different densities of Empoasca vitis on the yield loss rate and the damage indexes of fresh tea leaves were evaluated with the net method. Based on the results, the linear correlation equation was obtained for analysis on pest densities and economic loss rate of fresh tea leaves. The economic threshold of the pest for oolong tea and green tea at different areas, tea seasons and fresh tea prices was put forward

Study on the Influence of Neem to Acoustic Communication of Tea Leafhopper Empoasca vitis

ZHAO Dong-xiang, GAO Jing-lin, XU Han-hong, CHEN Zong-mao

Journal of Tea Science. 2005, 25(2): 136-140. doi:10.13305/j.cnki.jts.2005.02.010

Abstract ( 401 )

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Authors studied the influence of neem to acoustic communication of Empoasca Vitis by using the feeble sound monitoring system. The results indicated that, after feeding the tea shoots that systemic treated by neem seed extracts (NSE), the sound of male Empoasca vitis and sexes’ mating behavior were all affected. The higher the concentration of NSE, the bigger the influence was. The courtship sounds between the sexes that induced by male’ abnormal sound were very feeble, and the times using for mate meeting prolonged, their mating behavior lasted for shorter time. After spraying tea shoots with NSE, the acoustic communication and mating behavior of Empoasca vitis were not affected.

Studies on the Mechanizing Technology of Luyuan Tea

ZHOU Ji-rong, CHEN Yu-qiong, YU Zhi, SUN Ya, ZHANG Wei-ping, NI De-jiang*

Journal of Tea Science. 2005, 25(2): 141-145. doi:10.13305/j.cnki.jts.2005.02.011

Abstract ( 351 )

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The mechanizing technology of Luyuan tea (yellow tea) was studied primarily. Results showed that the qualities of the machine-made tea could be the same as that of the handmade tea. The mechanizing processing procedure was confirmed as follows: fresh leaves — spreading — fixation (6CST-40 rotary continuous fixation machine) — first firing (6CST-40 rotary continuous fixation machine) — piling — shaping (6CSG-50 two-pan quhao roasting machine) — blistering (6CSG-50 two-pan quhao roasting machine) — drying (6CHP-60 famous tea dryer) — improving aroma (6CHP-60 famous tea dryer). The shaping conditions were optimized in orthogonal design experiment on water content, shaping temperature and leaves weight. Results revealed that Luyuan tea appearance twisted tightly and ‘Huanzijiao’ shape appeared in the shaping condition that water content was 40%, shaping temperature 150℃ and leaves weight about 2βKg. At the last stage of shaping, if pan temperature rose, ‘Yuzipao’ could appear in drying tea.

Study on Processing of Cold Soluble De-bitter Instant Green Tea by Membrane System

XIAO Wen-jun, LIU Zhong-hua*, GONG Zhi-hua, XIAO Li-zheng

Journal of Tea Science. 2005, 25(2): 146-152. doi:10.13305/j.cnki.jts.2005.02.012

Abstract ( 395 )

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Based on the researched fact that if the ratio of simple catechin /estered catechin is more than 0.5, the instant green tea has no bitter taste, the ultra-filtration and concentration tests for the micro-filtrated steamed green tea liquid by pilot instruments were carried out in order to process the cold soluble de-bitter instant green tea .The result showed that under the conditions of 35℃, 1.74βMpa and 2 times dialysis while the ultra-filtrated liquor was 80% of the original liquor and the weight of each dialytic water is 10% of the original liquor, the rate of simple catechin /estered catechin in the mixed liquid of 3500βDa ultra-filtrated liquid and dialysed liquid could reach 0.53, the yield rate of simple catechins, estered catechins, EGCG, and total catechins reached 57.00%, 20.00%, 20.00% and 30.0%, respectively, whose content was 14.47%, 12.78%, 8.34% and 26.32% respectively, and the instant green tea product had no bitter taste. The concentration method of 300βDa nano-filtration for the mixed liquid under the conditions of 35℃, 2.4βMpa showed the best work efficiency, the product 0.45g could easily dissolved in 140βml 4 ℃water within 20 second ,and the quality component losed little .

Analysis on Applicability of ISSR in Molecular Identification and Relationship Investigation of Tea Cultivars

YAO Ming-zhe, HUANG Hai-tao, YU Ji-zhong, CHEN Liang

Journal of Tea Science. 2005, 25(2): 153-157. doi:10.13305/j.cnki.jts.2005.02.013

Abstract ( 442 )

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Inter-simple sequence repeat (ISSR) is a recently developed PCR-based molecular technology. It has been widely used in genetic diversity, phylogenetic studies, gene tagging, genome mapping and evolutionary biology in a wide range of crop species due to its simple, quick, efficient, high reproducibility and low expense. In this study, the applicability of ISSR on molecular identification and relationship analysis of tea cultivars were investigated. A total of 99 bands were amplified by eight ISSR primers in six tea cultivars and the average polymorphism was 79.6%. The six tea cultivars could be clearly distinguished by ISSR fingerprinting amplified with primers TRI22 and TRI30, and also by the presence or absence of specific ISSR markers and their combination. Six cultivars were divided into two groups by cluster analysis. Maolu, Cuifeng, Qingfeng, Yingshuang and Jinfeng were in one group and Longjing 43 in the other. The relationship of six tea cultivars were validated by cluster analysis based on ISSR. The results indicate that ISSR is a useful tool for molecular identification and relationship analysis of tea cultivars.

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