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Transcriptomic and phytochemical analysis of the biosynthesis of characteristic constituents in tea (Camellia sinensis) compared with oil tea (Camellia oleifera)

机译:茶树(油茶)与油茶(油茶)的特征成分生物合成的转录组学和植物化学分析

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Background Tea plants (Camellia sinensis) are used to produce one of the most important beverages worldwide. The nutritional value and healthful properties of tea are closely related to the large amounts of three major characteristic constituents including polyphenols (mainly catechins), theanine and caffeine. Although oil tea (Camellia oleifera) belongs to the genus Camellia, this plant lacks these three characteristic constituents. Comparative analysis of tea and oil tea via RNA-Seq would help uncover the genetic components underlying the biosynthesis of characteristic metabolites in tea. Results We found that 3,787 and 3,359 bud genes, as well as 4,042 and 3,302 leaf genes, were up-regulated in tea and oil tea, respectively. High-performance liquid chromatography (HPLC) analysis revealed high levels of all types of catechins, theanine and caffeine in tea compared to those in oil tea. Activation of the genes involved in the biosynthesis of these characteristic compounds was detected by RNA-Seq analysis. In particular, genes encoding enzymes involved in flavonoid, theanine and caffeine pathways exhibited considerably different expression levels in tea compared to oil tea, which were also confirmed by quantitative RT-PCR (qRT-PCR). Conclusion We assembled 81,826 and 78,863 unigenes for tea and oil tea, respectively, based on their differences at the transcriptomic level. A potential connection was observed between gene expression and content variation for catechins, theanine and caffeine in tea and oil tea. The results demonstrated that the metabolism was activated during the accumulation of characteristic metabolites in tea, which were present at low levels in oil tea. From the molecular biological perspective, our comparison of the transcriptomes and related metabolites revealed differential regulatory mechanisms underlying secondary metabolic pathways in tea versus oil tea.
机译:背景技术茶树(茶树)被用于生产全世界最重要的饮料之一。茶的营养价值和健康特性与茶多酚(主要是儿茶素),茶氨酸和咖啡因的三种主要特征成分的含量密切相关。尽管油茶(Camellia oleifera)属于茶花属,但该植物缺少这三个特征成分。通过RNA-Seq进行茶和油茶的比较分析将有助于揭示茶中特征代谢物的生物合成基础的遗传成分。结果我们发现茶和油茶中分别有3,787和3,359个芽基因以及4,042和3,302个叶基因被上调。高效液相色谱(HPLC)分析显示,与油茶相比,茶中各种类型的儿茶素,茶氨酸和咖啡因含量较高。通过RNA-Seq分析检测与这些特征化合物的生物合成有关的基因的活化。特别是,与油茶相比,编码参与类黄酮,茶氨酸和咖啡因途径的酶的基因在茶中表现出明显不同的表达水平,这也通过定量RT-PCR(qRT-PCR)得以证实。结论根据转录组水平上的差异,我们分别为茶和油茶装配了81,826和78,863个单基因。茶和油茶中的儿茶素,茶氨酸和咖啡因的基因表达与含量变化之间存在潜在的联系。结果表明,代谢过程在茶中特征代谢产物的积累过程中被激活,而这些代谢产物在油茶中含量较低。从分子生物学的角度,我们对转录组和相关代谢产物的比较揭示了茶与油茶次级代谢途径的不同调控机制。

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