AI Article Synopsis
- The study investigates how bruising and withering treatment (BWT) affects amino acid levels and gene expression in oolong tea production.
- Researchers found that most amino acids increased in concentration during BWT across four different tea cultivars, while related genes were also upregulated.
- A proposed mechanism outlines how specific hub genes regulate amino acid metabolism, enhancing the understanding of amino acid changes during oolong tea processing.
Article Abstract
Amino acids are very important for oolong tea brisk-smooth mouthfeel which is mainly associated with bruising and withering treatment (BWT). In this study, metabolome and transcriptome analyses were performed to comprehensively investigate the changes in abundance of amino acids and the expression pattern of relevant genes during BWT of oolong tea manufacturing. Levels of most amino acids increased during BWT in the leaves harvested from 4 cultivars, while expression of the relevant function genes responsible for synthesis and transformation of amino acids up-regulated accordingly. Upstream hub genes including , , , , , , , and , were predicted to be involved in regulation of the function genes expression and the amino acids metabolism through weighted gene coexpression network analysis. A modulation mechanism for accumulation of amino acids during BWT was also proposed. These findings give a deep insight into the metabolic reprogramming mechanism of amino acids during BWT of oolong tea.
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| http://dx.doi.org/10.1021/acs.jafc.0c05344 | DOI Listing |
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