The Genetic Variation of the Chemical Components of the ‘Jinxuan' × ‘Zijuan' F1 Segregating Population Based on UPLC

LIU Qingshuai, QU Furong, WEI Mengyuan, ZHONG Hong, WANG Yi, CHEN Liang, JIN Jiqiang

Journal of Tea Science ›› 2022, Vol. 42 ›› Issue (1) : 29-40.

PDF(988 KB)
PDF(988 KB)
Journal of Tea Science ›› 2022, Vol. 42 ›› Issue (1) : 29-40.
Research Paper

The Genetic Variation of the Chemical Components of the ‘Jinxuan' × ‘Zijuan' F1 Segregating Population Based on UPLC

  • LIU Qingshuai1,2, QU Furong1,2, WEI Mengyuan1, ZHONG Hong1,2, WANG Yi1,2, CHEN Liang1, JIN Jiqiang1,*
Author information +
History +

Abstract

In order to innovate new germplasms with high methylated catechins, a F1 segregating population was constructed with ‘Jinxuan' and ‘Zijuan' as parents. At the same time, an ultra-high performance liquid chromatography method was established to analyze the metabolite content and genetic variation of individual plants in the population. Our study found that most metabolites conformed to the normal and slightly steep distribution. The coefficient of variations were between 20% and 30%. There was a clear heterosis and several individual plants rich in methylated catechins were selected from the population. It also found that the contents of most metabolites in autumn were higher than those in spring, and the amount of total catechins decreased with the purple degree of leaves. The UPLC technology established in this study would provide a more efficient determination method for the future identification and screening of elite tea germplasms and breeding materials. The genetic variation of the chemical components of the ‘Jinxuan' בZijuan' F1 segregating population identified in this study also provided an important foundation for the high functional component breeding and discovery of genes governing traits through forward genetics.

Key words

F1 population / genetic variation / metabolites / tea / ultra high performance liquid chromatography

Cite this article

Download Citations
LIU Qingshuai, QU Furong, WEI Mengyuan, ZHONG Hong, WANG Yi, CHEN Liang, JIN Jiqiang. The Genetic Variation of the Chemical Components of the ‘Jinxuan' × ‘Zijuan' F1 Segregating Population Based on UPLC[J]. Journal of Tea Science. 2022, 42(1): 29-40

References

[1] Yao M Z, Ma C L, Qiao T T, et al.Diversity distribution and population structure of tea germplasms in China revealed by EST-SSR markers[J]. Tree Genetics and Genomes, 2012, 8(1): 205-220.
[2] Meng X H, Li N, Zhu H T, et al.Plant resources, chemical constituents, and bioactivities of tea plants from the genus Camellia section Thea[J]. Journal of Agricultural and Food Chemistry, 2018, 67(19): 5318-5349.
[3] Owuor P O, Chavanji A M.Caffeine contents of clonal tea; seasonal variations and effects of plucking standards under Kenyan conditions[J]. Food Chemistry, 1986, 20(3): 225-233.
[4] Jin J Q, Ma J Q, Ma C L, et al.Determination of catechin content in representative Chinese tea germplasms[J]. Journal of Agricultural and Food Chemistry, 2014, 62(39): 9436-9441.
[5] Kawase M, Wang R, Shiomi T, et al.Antioxidative activity of (-)-epigallocatechin-3-(3″-O-methyl)gallate isolated from fresh tea leaf and preliminary results on its biological activity[J]. Bioscience, Biotechnology and Biochemistry, 2000, 64(10): 2218-2220.
[6] Kurita I, Maeda-Yamamoto M, Tachibana H, et al.Antihypertensive effect of Benifuuki tea containing O-methylated EGCG[J]. Journal of Agricultural and Food Chemistry, 2010, 58(3): 1903-1908.
[7] 吕海鹏, 谭俊峰, 林智. 茶树种质资源EGCG3"Me含量及其变化规律研究[J]. 茶叶科学, 2006, 26(4): 310-314.
Lv H P, Tan J F, Lin Z.Study on the content of EGCG3"Me in different tea germplasms and its changes[J]. Journal of Tea Science, 2006, 26(4): 310-314.
[8] 吕海鹏, 杨停, 梁名志, 等. “紫娟”茶中的EGCG3"Me成分研究[J]. 现代食品科技, 2014, 30(9): 286-296.
Lv H P, Yang T, Liang M Z, et al.Study of EGCG3"Me content in Zijuan tea[J]. Modern Food Science and Technology, 2014, 30(9): 286-296.
[9] Jin J Q, Jiang C K, Yao M Z, et al.Baiyacha, a wild tea plant naturally occurring high contents of theacrine and 3″-methyl-epigallocatechin gallate from Fujian, China[J]. Scientific Reports, 2020, 10(1): 9715. doi: 10.1038/s41598-020-66808-x.
[10] 山本万, 佐野満, 松田奈, 等. 茶の品種,摘採期と製造法によるエピガロカテキン3-<I>O</I>-(3-<I>O</I>-メチル)ガレート含量の変動[J]. 日本食品科学工学会誌, 2001, 48(1): 64-68.
Mari maeda-yamamoto, Mitsuakisano, Nahomi matsuda, et al. The Change of epigallocatechin-3-O-(3-O-methyl) gallate content in tea of different varieties, tea seasons of crop and processing method[J]. Nippon Shokuhin Kagaku Kogaku Kaishi, 2001, 48(1): 64-68.
[11] Li J H, Nesumi A, Shimizu K, et al.Chemosystematics of tea trees based on tea leaf polyphenols as phenetic markers[J]. Phytochemistry, 2010, 71(11): 1342-1349.
[12] 张颖君, 杨崇仁, 曾恕芬, 等. 白莺山古茶的化学成分分析与栽培茶树的起源[J]. 云南植物研究, 2010, 32(1): 77-82.
Zhang Y J, Yang C R, Zeng S F, et al.Chemical Analysis of Old Tea Trees in Bai-Ying-Shan mountain and the origin of cultivated tea[J]. Acta Botanica Yunnanica, 2010, 32(1): 77-82.
[13] Wei K, He H, Li H, et al.Gallotannin 1,2,6-tri-O-galloyl-β-D-glucopyranose: its availability and changing patterns in tea (Camellia sinensis)[J]. Food Chemistry, 2019, 296: 40-46.
[14] Lu J L, Wang D M, Shi X G, et al.Determination of purine alkaloids and catechins in different parts of Camellia assamica var. kucha by HPLC-DAD/ESI-MS/MS[J]. Journal of the Science of Food and Agriculture, 2009, 89(12): 2024-2029.
[15] Wang S L, Chen J D, Ma J Q, et al.Novel insight into theacrine metabolism revealed by transcriptome analysis in bitter tea (Kucha, Camellia sinensis)[J]. Scientific Reports, 2020, 10: 6286. doi: 10.1038/s41598-020-62859-2.
[16] Dai X, Liu Y, Zhuang J, et al.Discovery and characterization of tannase genes in plants: roles in hydrolysis of tannins[J]. New Phytologist, 2020, 226(4): 1104-1116.
[17] Kaneko S, Kumazawa K, Masuda H, et al.Molecular and sensory studies on the umami taste of Japanese green tea[J]. Journal of Agricultural and Food Chemistry, 2006, 54(7): 2688-2694.
[18] Shirmohammadli Y, Efhamisisi D, Pizzi A.Tannins as a sustainable raw material for green chemistry: a review[J]. Industrial Crops and Products, 2018, 126: 316-332.
[19] Maeda Yamamoto M, Ema K, Monobe M, et al.Epicatechin-3-O-(3″-O-methyl)-gallate content in various tea cultivars (Camellia sinensis L.) and its in vitro inhibitory effect on histamine release[J]. Journal of Agricultural and Food Chemistry, 2012, 60(9): 2165-2170.
[20] Yao L H, Caffin N, D'arcy B, et al. Seasonal variations of phenolic compounds in australia-grown tea (Camellia sinensis)[J]. Journal of Agricultural and Food Chemistry, 2005, 53(16): 6477-6483.
[21] 费冬梅. 甲基化EGCG的酶法合成研究[D]. 北京: 中国农业科学院, 2011.
Fei D M.Synthesis of methylated epigallocatechin gallate (EGCG) by O-methyltransferase from Camellia Sinensis [D]. Beijing: Chinese Academy of Agricultural Sciences, 2011
[22] Zhang Y, Lv H P, Ma C Y, et al.Cloning of a caffeoyl-coenzyme A O-methyltransferase from Camellia sinensis and analysis of its catalytic activity[J]. Journal of Zhejiang University-science B, 2015, 16(2): 103-112.
[23] Kirita M, Honma D, Tanaka Y, et al.Cloning of a novel O-methyltransferase from Camellia sinensis and synthesis of O-methylated EGCG and evaluation of their bioactivity[J]. Journal of Agricultural Food Chemistry, 2010, 58(12): 7196-7201.
[24] Hu J G, Zhang L J, Sheng Y Y, et al.Screening tea hybrid with abundant anthocyanins and investigating the effect of tea processing on foliar anthocyanins in tea[J]. Folia Horticulturae, 2020, 32(2): 279-290.
[25] Liu Y J, Zhao G F, Li X, et al.Comparative analysis of phenolic compound metabolism among tea plants in the section Thea of the genus Camellia[J]. Food Research International, 2020, 135: 109276. doi: 10.1016/j.foodres.2020.109276.
PDF(988 KB)

Accesses

Citation

Detail

Sections
Recommended

/