Welcome to Journal of Tea Science,Today is
Research Paper

Study on the Correlation between the Activities of Key Enzymes Involving in Anthocyanin Synthesis and the Contents of Important Polyphenols in Purple Tea

  • CAO Bingbing ,
  • WANG Qiushuang ,
  • QIN Dandan ,
  • FU Donghe ,
  • FANG Kaixing ,
  • JIANG Xiaohui ,
  • LI Hongjian ,
  • WANG Qing ,
  • PAN Chendong ,
  • LI Bo ,
  • WU Hualing
Expand
  • 1. Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization Resources Innovation and Utilization, Guangzhou 510640, China;
    2. Hunan Agricultural University, Changsha 410128, China

Received date: 2020-03-03

  Revised date: 2020-04-07

  Online published: 2020-12-10

Abstract

In this study, four purple tea cultivars (strains) namely Hongye 1, Hongye 2, Danfei from Guangdong and Zijuan from Yunnan were used as the testing materials. Yinghong 9 with green buds was used as the control. The activity changing patterns of the key enzymes involved in anthocyanin synthesis were studied by the enzyme activities analysis, which revealed the relationship between the enzyme activities and biochemical components in tea. The results show that the activity of flavonoid-3-O-glycosyltransferase (UFGT), a key enzyme involved in anthocyanin synthesis, was positively correlated with the total amount of tea polyphenols and the anthocyanin contents in different samples in the same season. However, the activities of phenylalanine ammonia lyase (PAL), chalcone synthase (CHS), flavonoid-3-hydroxylase (F3H), dihydroflavonol-4-reductase (DFR), flavonol synthase (FLS), anthocyanin synthase (ANS) and anthocyanin reductase (ANR) were not significantly correlated with the anthocyanin contents. There was a significant and positive correlation between catechin (C) content and PAL enzyme activity in spring. Epicatechin gallate (ECG) content and DFR enzyme activity showed the same result. In addition, there was no significant correlation between the activities of CHS, F3H, ANS and ANR enzymes and polyphenols contents in different cultivars (strains) in the same season.

Cite this article

CAO Bingbing , WANG Qiushuang , QIN Dandan , FU Donghe , FANG Kaixing , JIANG Xiaohui , LI Hongjian , WANG Qing , PAN Chendong , LI Bo , WU Hualing . Study on the Correlation between the Activities of Key Enzymes Involving in Anthocyanin Synthesis and the Contents of Important Polyphenols in Purple Tea[J]. Journal of Tea Science, 2020 , 40(6) : 724 -738 . DOI: 10.13305/j.cnki.jts.20201109.001

References

[1] Fernandes I, Faria A, Calhau C, et al.Bioavailability of anthocyanins and derivatives[J]. Journal of Functional Foods, 2014, 7: 54-66.
[2] Santhakumar A B, Kundur A R, Sabapathy S, et al.The potential of anthocyanin-rich Queen Garnet plum juice supplementation in alleviating thrombotic risk under induced oxidative conditions[J]. Journal of Functional Foods, 2015, 14(15): 747-757.
[3] 宛晓春. 茶叶生物化学[M]. 3版. 北京: 中国农业出版社, 2003.
Wan X C.Tea biochemistry [M]. 3rd ed. Beijing: China Agriculture Press, 2003
[4] 吴华玲, 何玉媚, 李家贤, 等. 11个红紫芽茶树新品系的芽叶特性和生化成分研究[J]. 植物遗传资源学报, 2012, 13(1): 42-47.
Wu H L, He Y M, Li J X, et al.Shoot traits and biological compositions among eleven new tea germplasms with reddishviolet shoots[J]. Journal of Plant Genetic Resources, 2012, 13(1): 42-47.
[5] 萧力争, 胡祥文, 龚志华. 紫芽茶叶红茶适制性研究[J]. 湖南农业大学学报, 2002, 26(1): 89-193.
Xiao L Z, Hu X W, Gong Z H.Research of suitability of purple bud tea black tea[J]. Journal of Hunan Agricultural University, 2002, 26(1): 89-193.
[6] Holton T A, Cornish E C.Genetics and biochemistry of anthocyanin biosynthesis[J]. Plant Cell, 1995, 7(7): 1071-1083.
[7] Araceli C, Madelourdes P H, Maelena P, et al.Chemical studies of anthocyanins: a review[J]. Food Chemistry, 2009, 113(4): 859-871.
[8] Wang Y S, Xu Y J, Gao L P, et al.Functional analysis of flavonoid 3',5'-hydroxylase from tea plant (Camellia sinensis): critical role in the accumulation of catechins[J]. BMC Plant Biology, 2014, 14(1): 347. doi: 10.1186/s12870-014-0347-7.
[9] 马春雷, 姚明哲, 王新超, 等. 利用基因芯片筛选茶树芽叶紫化相关基因[J]. 茶叶科学, 2011, 31(1): 59-65.
Ma C L, Yao M Z, Wang X C, et al.Young shoot purple-related gene screening in tea plant (Camellia sinensis) by using cDNA microarray[J]. Journal of Tea Science, 2011, 31(1): 59-65.
[10] 陈林波, 夏丽飞, 孙云南, 等. 特异茶树品种“紫娟”叶色转变的基因表达差异分析[J]. 茶叶科学, 2012, 32(1): 59-65.
Chen L B, Xia L F, Sun Y N, et al.Analysis of differential gene expression on specific tea cultivar ‘Zijuan’ for leaf color changing[J]. Journal of Tea Science, 2012, 32(1): 59-65.
[11] 周琼琼, 孙威江. 茶树芽叶紫化的生理生化分析及其关键酶基因的表达[J]. 生物技术通报, 2015, 31(1): 86-91.
Zhou Q Q, Sun W J.Physiological and biochemical analysis of young shoot purple-related and gene expression of key enzymes in tea plant (Camellia sinensis)[J]. Biotechnology Bulletin, 2015, 31(1): 86-91.
[12] 刘飞, 郭美丽. 花色苷生物代谢途径中相关酶的研究进展[J]. 药学服务与研究, 2011, 11(1): 34-38.
Liu F, Guo M L.Advances in research on enzymes related to the biometabolism pathway of anthocyanins[J]. Pharmaceutical Care Research, 2011, 11(1): 34-38.
[13] 周天山, 王新超, 余有本, 等. 紫芽茶树类黄酮生物合成关键酶基因表达与总儿茶素、花青素含量相关性分析[J]. 作物学报, 2016, 42(4): 525-531.
Zhou T S, Wang X C, Yu Y B, et al.Correlation analysis between total catechins (or anthocyanins) and expression levels of genes involved in flavonoids biosynthesis in tea plant with purple leaf[J]. Acta Agronomica Sinica, 2016, 42(4): 525-531.
[14] Wei K, Wang L, Zhang Y, et al.A coupled role for CsMYB75 and CsGSTF1 in anthocyanin hyperaccumulation in purple tea[J]. The Plant Journal, 2019, 97(5): 825-840.
[15] 金琦芳, 孙威江, 陈志丹. 光照对紫色芽叶茶花青素合成的调控机理[J]. 生物技术通报, 2015, 31(6): 20-27.
Jin Q F, Sun W J, Chen Z D.Regulation mechanism of anthocyanin synthesis in purple shoots of tea by lighting[J]. Biotechnology Bulletin, 2015, 31(6): 20-27
[16] 李智. 不同环境因子调控茶树紫色芽叶形成的分子机制研究[D]. 泰安: 山东农业大学, 2014.
Li Z.Molecular mechanisms of different environmental factors regulating the formation of purple buds and leaves in tea plants [D]. Tai'an: Shandong Agricultural University, 2014.
[17] 吴华玲, 乔小燕, 李家贤, 等. “红紫芽”茶树新品系的生物学特性研究[J]. 热带作物学报, 2011, 32(6): 1009-1015.
Wu H L, Qiao X Y, Li J X, et al.Biological characters of new tea germplasms with reddishviolet shoots[J]. Chinese Journal of Tropical Crops, 2011, 32(6): 1009-1015.
[18] Lv H P, Dai W D, Tan J F, et al.Identification of the anthocyanins from the purple leaf coloured tea cultivar Zijuan (Camellia sinensis var. assamica) and characterization of their antioxidant activities[J]. Journal of Functional Foods, 2015, 17: 449-458.
[19] 李智, 王日为, 张丽霞, 等. 茶树紫色芽叶花青苷组分分析及结构推测[J]. 茶叶科学, 2014, 34(3): 279-287.
Li Z, Wang R W, Zhang L X, et al.Analysis and structural identification of anthocyanin components in purple buds and leaves of tea plant[J]. Journal of Tea Science, 2014, 34(3): 279-287.
[20] 萧力争, 苏晓倩, 李勤, 等. 紫芽品种茶树芽叶多酚类物质组成特征[J]. 湖南农业大学学报(自然科学版), 2008, 34(1): 77-79.
Xiao L Z, Su X Q, Li Q, et al.The composition and characteristics of tea polyphenols in purple tea varieties[J]. Journal of Hunan University of Science & Technology (Natural Science Edition), 2008, 34(1): 77-79
[21] 王秋霜, 凌彩金, 刘淑媚, 等. 花青素分离纯化及其组分鉴定研究进展[J]. 食品工业科技, 2013, 34(3): 358-364.
Wang Q S, Ling C J, Liu S M, et al.Research progress in separation purification and component identification of anthocyanins[J]. Science and Technology of Food Industry, 2013, 34(3): 358-364.
[22] 王秋霜, 凌彩金, 刘淑媚, 等. 红紫芽茶叶花青素提取分离及pH稳定性初探[J]. 中国农学通报, 2014, 30(9): 291-296.
Wang Q S, Ling C J, Liu S M, et al.Anthocyanins in red and purple tea extraction & separation and pH stability exploration[J]. Chinese Agricultural Science Bulletin, 2014, 30(9): 291-296.
[23] 王燕, 杨晓萍, 陈波伟, 等. 紫娟茶花青素的研究进展[J]. 食品安全质量检测学报, 2017, 8(11): 173-178.
Wang Y, Yang X P, Chen B W, et al.Research progress of anthocyanins from Zijuan tea[J]. Journal of Food Safety & Quality, 2017, 8(11): 173-178.
[24] 李璐, 倪婷婷, 关文玉, 等. 基于响应面法提取“紫娟”茶花青素最佳工艺的优化研究[J]. 西南农业学报, 2014, 27(4): 1704-1709.
Li L, Ni T T, Guan W Y, et al.Study on process of anthocyanins extraction from ‘Zijuan’ tea by response surface methodology[J]. Southwest China Journal of Agricultural Sciences, 2014, 27(4): 1704-1709.
[25] 费旭元, 林智, 梁名志, 等. 响应面法优化“紫娟”茶中花青素提取工艺的研究[J]. 茶叶科学, 2012, 32(3): 197-202.
Fei X Y, Lin Z, Liang M Z, et al.Study on process of anthocyanins extraction from ‘Zijuan’ tea by response surface analysis[J]. Journal of Tea Science, 2012, 32(3): 197-202.
[26] 田野, 殷中琼, 唐茜. 紫嫣茶中花青素水提工艺及其提取物抗癌活性[J]. 安徽农业大学学报, 2019, 46(1): 7-13.
Tian Y, Yin Z Q, Tang Q.Water extraction process of anthocyanins from “Ziyan” tea and the antitumor activity of its extracts[J]. Journal of Anhui Agricultural University, 2019, 46(1): 7-13.
[27] Solecka D, Kacperska A.Phenylpropanoid deficiency affects the course of plant acclimation to cold[J]. Physiologia Plantarum, 2003, 119(2): 253-262.
[28] 黄意欢. 茶学实验技术[M]. 北京: 中国农业出版社, 1997.
Huang Y H.Technology of tea science [M]. Beijing: China Agriculture Press, 1997.
[29] Ogata J, Itoh Y, Ishida M, et al.Cloning and heterologous expression of cDNAs encoding flavonoid glucosyltransferases from Dianthus caryophyllus[J]. Plant Biotechnology, 2004, 21(5): 367-375.
Outlines

/