Caffeine, a primary flavor component in tea, has been the subject of intense research. With the goal of shedding light on the complex regulatory processes governing caffeine biosynthesis in tea plants, liquid chromatography coupled with mass spectrometry (LC-MS), transcriptomics, and small RNA analyses were employed on diverse tea cultivars such as 'Jianghua Kucha' [including 'Xianghong 3' (XH3H) and 'Kucha 3' (KC3H)], 'Fuding Dabaicha' (FDDB), 'Yaoshan Xiulv' (YSXL), and 'Bixiangzao' (BXZ). The results showed that the caffeine level in 'Jianghua Kucha' was significantly higher than that in other tea plant cultivars.
View Article and Find Full Text PDFGlobal climate change and the decreasing availability of high-quality water lead to an increase in the salinization of agricultural lands. This rising salinity represents a significant abiotic stressor that detrimentally influences plant physiology and gene expression. Consequently, critical processes such as seed germination, growth, development, and yield are adversely affected.
View Article and Find Full Text PDFJ Agric Food Chem
February 2024
Theobromine is an important quality component in tea plants (), which is produced from 7-methylxanthine by theobromine synthase (), the key rate-limiting enzyme in theobromine biosynthetic pathway. Our transcriptomics and widely targeted metabolomics analyses suggested that acted as a potential hub gene involved in the regulation of theobromine biosynthesis. The inhibition of expression using antisense oligonucleotides (ASO) led to a 70.
View Article and Find Full Text PDFTyphoid fever poses a significant health challenge in low- and middleincome countries (LMiCs), impacting millions of individuals across various age groups. Its prevalence is particularly pronounced in South Asia. Factors contributing to its transmission in South Asia include rapid unplanned urbanization, urban-rural disparities, provision of poor water and sanitation facilities, and open defecation.
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