关键词：
auxin;flavanones;phytohormones;root zone chilling stress;terminal flowering formation
摘要：
A low-temperature condition in a root zone is a major abiotic stress that threatens cucumber (Cucumis sativus L.) growth and development, yet the molecular mechanism by which the leaf reacts to root zone chilling stress remains largely unknown. In this study, we applied three temperature treatments, including room temperature (20 degrees C-22 degrees C), suboptimal temperature (13 degrees C-15 degrees C), and low temperature (8 degrees C-10 degrees C), to investigate how root zone chilling affects hormone dynamics, metabolomics, and transcriptomics in the leaves of the cucumber variety "Jinyou 35", the main cultivar in northwest and southwest China. Through integrative physiological and biochemical analysis, auxin emerges as the most significant accumulated hormone, accounting for 88% in room temperature-treated leaves (RL), 99% in suboptimal temperature-treated leaves (SL), and 94% in low-temperature-treated leaves (LL). Under chilling stress, flavanones were the most abundant metabolite in cucumber leaves, constituting over 50% of total metabolites, while phenolic acids showed a marked decrease. Several differentially expressed transcription factors (DETFs), such as LOB (CsaV3_3G020650), MYB (CsaV3_3G043510), and bHLH (CsaV3_2G005070 and CsaV3_4G029740), were upregulated in SL and LL, potentially enhancing cucumber's defense against chilling injury. Additionally, terminal flower formation was observed under suboptimal and low-temperature conditions, with CsFT expression in SL and LL lower than in RL, and a significant negative correlation observed between CsFT and CsNAC6. These findings deepen our understanding of cucumber's resilience mechanisms to root zone chilling stress, shedding light on its cold tolerance strategies.
关键词：
key taxa;microbial community;pepper growth;synthetic microbial community
摘要：
Synthetic microbial community (SynCom) application is efficient in promoting crop yield and soil health. However, few studies have been conducted to enhance pepper growth via modulating rhizosphere microbial communities by SynCom application. This study aimed to investigate how SynCom inoculation at the seedling stage impacts pepper growth by modulating the rhizosphere microbiome using high-throughput sequencing technology. SynCom inoculation significantly increased shoot height, stem diameter, fresh weight, dry weight, chlorophyll content, leaf number, root vigor, root tips, total root length, and root-specific surface area of pepper by 20.9%, 36.33%, 68.84%, 64.34%, 29.65%, 27.78%, 117.42%, 35.4%, 21.52%, and 39.76%, respectively, relative to the control. The Chao index of the rhizosphere microbial community and Bray-Curtis dissimilarity of the fungal community significantly increased, while Bray-Curtis dissimilarity of the bacterial community significantly decreased by SynCom inoculation. The abundances of key taxa such as Scedosporium, Sordariomycetes, Pseudarthrobacter, norankSBR1031, and norankA4b significantly increased with SynCom inoculation, and positively correlated with indices of pepper growth. Our findings suggest that SynCom inoculation can effectively enhance pepper growth and regulate root morphology by regulating rhizosphere microbial communities and increasing key taxa abundance like Sordariomycetes and Pseudarthrobacter, thereby benefiting nutrient acquisition, resistance improvement, and pathogen resistance of crops to ensure sustainability.
摘要：
Silicon (Si) plays a crucial role in plant growth, development, and stress tolerance. However, in some consumable plant products, such as fruits, Si deposition leads to the formation of a white powdery layer known as bloom, which diminishes glossiness and consumer appeal. Despite its significance, the genetic basis of bloom formation remains largely unexplored. Here, we identified a unique cucumber backbone parent line exhibiting bloomless fruit, which was designated blooml ess cucumber 1 (bec1). Map-based cloning of the bec1 locus revealed that BEC1, harboring a natural C-to-T variation at the 754th base of its coding region, is a strong candidate gene for the bloomless trait. Functional validation through gene-editing mutants and BEC1::BEC1-GFP transgenic lines confirmed that BEC1, encoding a Si efflux transporter, is responsible for bloom formation. Mutation of BEC1 impaired Si uptake, thereby preventing the deposition of Si on the surface of glandular trichomes and resulting in bloomless fruits. Additionally, Si deficiency in BEC1 mutants compromised resistance to Corynespora cassiicola and chilling stress. Interestingly, grafting bec1 scions onto bloom rootstocks restored the Si accumulation and stress resistance, while maintaining bloomless phenotype. Overall, our findings elucidate the role of BEC1 in bloom formation and provide a valuable genetic target for breeding bloomless cucumber with enhanced stress resilience.
关键词：
Black tea;Huangjincha;Key aroma;Sensory evaluation
摘要：
Huangjincha (HJC) is a cultivar rich in amino acids making it ideal for producing high-quality black tea. In this study, the aroma composition of HJC black tea from four different cultivars (HJC1, HJC2, HJC18, and HJC168) was analyzed by aroma sensory evaluation combined with volatile compound analysis. Among 271 identified volatiles, with 39 compounds as key odorants contributing to the diverse aromas of HJC black teas. The OAV and GC-O results indicated that geraniol and benzeneacetaldehyde (HJC1), 3-methylbutanal and 1-penten-3-ol (HJC2), (E, E)-2,4-hexadienal and damascenone (HJC18), as well as methyl salicylate and citral (HJC168) were the most significant aroma compounds. Furthermore, PLS analysis revealed four odorants contributed to floral characteristic, three were related to fruity attribute, four were associated with green attribute, three were connected to fresh attribute, three were linked to nutty profile, and three were tied to the sweet profile.
Huangjincha (HJC) is a cultivar rich in amino acids making it ideal for producing high-quality black tea. In this study, the aroma composition of HJC black tea from four different cultivars (HJC1, HJC2, HJC18, and HJC168) was analyzed by aroma sensory evaluation combined with volatile compound analysis. Among 271 identified volatiles, with 39 compounds as key odorants contributing to the diverse aromas of HJC black teas. The OAV and GC-O results indicated that geraniol and benzeneacetaldehyde (HJC1), 3-methylbutanal and 1-penten-3-ol (HJC2), (E, E)-2,4-hexadienal and damascenone (HJC18), as well as methyl salicylate and citral (HJC168) were the most significant aroma compounds. Furthermore, PLS analysis revealed four odorants contributed to floral characteristic, three were related to fruity attribute, four were associated with green attribute, three were connected to fresh attribute, three were linked to nutty profile, and three were tied to the sweet profile.
摘要：
Decaffeinated teas (DTs) are preferred for their low caffeine content, but their flavor was unsatisfactory. To explore and optimize the flavor of DT decaffeinated by supercritical carbon dioxide (SCD), the volatiles and non-volatiles were analyzed using mass spectrometry. Results showed that SCD results in the loss of the original tea flavor by reducing the volatiles associated with floral aroma and non-volatiles related to sweet and mellow. Scenting significantly optimized the comprehensive flavor of DTs by blending DTs with fresh jasmine. The aroma of DTs was improved by absorbing the high concentration of volatiles released by jasmine, and their jasmine taste resulted from the subsequent release of methyl anthranilate dissolved in tea infusion. Jasmine decaffeinated tea with a powerful and long-lasting jasmine aroma can be obtained with 100 % amount of flowers. The scenting provided in this study can effectively optimize the flavor of DTs, thereby positively impacting the development of DTs.
Decaffeinated teas (DTs) are preferred for their low caffeine content, but their flavor was unsatisfactory. To explore and optimize the flavor of DT decaffeinated by supercritical carbon dioxide (SCD), the volatiles and non-volatiles were analyzed using mass spectrometry. Results showed that SCD results in the loss of the original tea flavor by reducing the volatiles associated with floral aroma and non-volatiles related to sweet and mellow. Scenting significantly optimized the comprehensive flavor of DTs by blending DTs with fresh jasmine. The aroma of DTs was improved by absorbing the high concentration of volatiles released by jasmine, and their jasmine taste resulted from the subsequent release of methyl anthranilate dissolved in tea infusion. Jasmine decaffeinated tea with a powerful and long-lasting jasmine aroma can be obtained with 100 % amount of flowers. The scenting provided in this study can effectively optimize the flavor of DTs, thereby positively impacting the development of DTs.
作者机构：
[Wang, Bingqian; Li, Changsheng; Zhang, Chunhui; Cai, Yong; Chen, Jia; Yu, Feng; Wu, Dousheng; Cai, Jun; Luo, Cailin; Wu, DS] Hunan Univ, Coll Biol, State Key Lab Chemo Biosensing & Chemometr, Hunan Key Lab Plant Funct Genom & Dev Regulat, Changsha 410082, Peoples R China.;[Peng, Yu; Li, Xiaoxu; Pu, Wenxuan] China Tobacco Hunan Ind Co Ltd, Technol Ctr, Changsha 410014, Peoples R China.;[Valls, Marc; Jimenez, Alvaro] Univ Barcelona, Dept Genet, E-08007 Barcelona, Spain.;[Valls, Marc; Jimenez, Alvaro] UAB, CSIC, IRTA, UB,Ctr Res Agr Genom, Edifici CRAG,Campus UAB, Bellaterra 08193, Catalonia, Spain.;[Ou, Lijun] Hunan Agr Univ, Engn Res Ctr Educ, Key Lab Vegetable Biol Hunan Prov, Engn Res Ctr Educ,Minist Germplasm Innovat Breedin, Changsha 410125, Peoples R China.
通讯机构：
[Wu, DS; Yu, F ] H;Hunan Univ, Coll Biol, State Key Lab Chemo Biosensing & Chemometr, Hunan Key Lab Plant Funct Genom & Dev Regulat, Changsha 410082, Peoples R China.;Yuelushan Lab, Changsha 410128, Peoples R China.
摘要：
Some pathogens colonize plant leaves, but others invade the roots, including the vasculature, causing severe disease symptoms. Plant innate immunity has been extensively studied in leaf pathosystems; however, the precise regulation of immunity against vascular pathogens remains largely unexplored. We previously demonstrated that loss of function of the receptor kinase FERONIA (FER) increases plant resistance to the typical vascular bacterial pathogen Ralstonia solanacearum. Here, we show that upon infection with R. solanacearum, root xylem cell walls in Arabidopsis thaliana become highly lignified. FER is specifically upregulated in the root xylem in response to R. solanacearum infection, and inhibits lignin biosynthesis and resistance to this pathogen. We determined that FER interacts with and phosphorylates the transcription factor RESPONSIVE TO DESICCATION 26 (RD26), leading to its degradation. Overexpression and knockout of RD26 demonstrated that it positively regulates plant resistance to R. solanacearum by directly activating the expression of lignin-related genes. Tissue-specific expression of RD26 in the root xylem confirmed its role in vascular immunity. We confirmed that the FER-RD26 module regulates lignin biosynthesis and resistance against R. solanacearum in tomato (Solanum lycopersicum). Taken together, our findings unveil that the FER-RD26 cascade governs plant immunity against R. solanacearum in vascular tissues by regulating lignin deposition. This cascade may represent a key defense mechanism against vascular pathogens in plants.
期刊：
Scientia Horticulturae,2025年345:114163 ISSN：0304-4238
通讯作者：
Tian Lili<&wdkj&>Huang Jian′an
作者机构：
[Yao Yuantao] Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan 250100, PR China;Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, PR China;National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, PR China;[Tian Lili] Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan 250100, PR China<&wdkj&>Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, PR China<&wdkj&>National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, PR China;[Li Juan; Lin Haiyan; Huang Jian′an] Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, PR China<&wdkj&>National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, PR China
通讯机构：
[Tian Lili] T;[Huang Jian′an] K;Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, PR China<&wdkj&>National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, PR China<&wdkj&>Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan 250100, PR China<&wdkj&>Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, PR China<&wdkj&>National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, PR China
关键词：
Culture of plant tissue;Contamination;Coriolus versicolor polysaccharide;Camellia sinensis L;Sustainability
摘要：
Plant tissue culture often suffers from latent infections, leading to significant losses in both research laboratories and industrial production. This study introduces an innovative strategy by incorporating Coriolus versicolor polysaccharide (CVP) into tea plant tissue culture systems to control latent infections without compromising plant growth. The standard Murashige and Skoog (MS) medium, supplemented with agar, sucrose, 6-Benzyladenine (BA), and Indole-3-butyric acid (IBA), was further enriched with CVP. A concentration of 6 mg/L CVP was identified as the most effective for inducing somatic embryos from tea seeds (using MS + 4.0 mg/L 6-BA + 1.0 mg/L IBA) and callus formation from tea leaves (under MS with 3.5–4.0 mg/L 6-BA + 1.5–2.0 mg/L IBA). Histological studies and assessments of antioxidant enzyme activities were performed to analyze the frequency of embryogenesis and callus formation at different CVP concentrations. The findings reveal that optimized CVP supplementation significantly enhances the proliferation of tea callus and embryogenic tissues, improves overall culture growth, and effectively suppresses endogenous infections, although some degree of cytotoxicity was noted. Overall, the findings represent a promising stride towards alleviating latent infections in plant tissue culture, offering potential benefits for both research and commercial applications.
Plant tissue culture often suffers from latent infections, leading to significant losses in both research laboratories and industrial production. This study introduces an innovative strategy by incorporating Coriolus versicolor polysaccharide (CVP) into tea plant tissue culture systems to control latent infections without compromising plant growth. The standard Murashige and Skoog (MS) medium, supplemented with agar, sucrose, 6-Benzyladenine (BA), and Indole-3-butyric acid (IBA), was further enriched with CVP. A concentration of 6 mg/L CVP was identified as the most effective for inducing somatic embryos from tea seeds (using MS + 4.0 mg/L 6-BA + 1.0 mg/L IBA) and callus formation from tea leaves (under MS with 3.5–4.0 mg/L 6-BA + 1.5–2.0 mg/L IBA). Histological studies and assessments of antioxidant enzyme activities were performed to analyze the frequency of embryogenesis and callus formation at different CVP concentrations. The findings reveal that optimized CVP supplementation significantly enhances the proliferation of tea callus and embryogenic tissues, improves overall culture growth, and effectively suppresses endogenous infections, although some degree of cytotoxicity was noted. Overall, the findings represent a promising stride towards alleviating latent infections in plant tissue culture, offering potential benefits for both research and commercial applications.
摘要：
Background/Objectives: Acute alcohol consumption can cause intestinal dysfunction, whereas L-theanine (LTA) has shown the potential to support intestinal health. We explored L-theanine’s ability to protect against acute alcohol-induced injury. Methods: Male C57BL/6 mice were administered LTA for 28 d and then underwent acute alcohol intestinal injury modeling for 8 days. Results: The results revealed that LTA ameliorated alcohol-induced pathological damage in the duodenum and gut permeability, improved secretory immunoglobulin A (SIgA) content, and reduced oxidative stress, inflammatory markers, and serum lipopolysaccharide (LPS) content in mice. Furthermore, LTA restored the composition of the intestinal flora, increasing the abundance of Alloprevotella, Candidatus_Saccharimonas, Muribaculum, and Prevotellaceae_UCG-001. Additionally, LTA increased beneficial metabolites, such as oxyglutaric acid and L-ascorbic acid, in the HIF-1 pathway within the enrichment pathway. Further investigation into the HIF-1 signaling pathway identified up-regulation of claudin-1, HIF-1α, occludin, and ZO-1, and down-regulation of TLR4, PHD2, p65 NF-κB, TNF-α, and IFN-γ mRNA and protein levels. Conclusions: These results suggest that LTA may enhance the intestinal barrier by activating the HIF-1 signaling pathway to regulate the TLR4/NF-κB/HIF-1α axis, thereby reducing acute alcoholic intestinal injury.
摘要：
Summer-autumn tea leaves are abundant, yet their utilization remains low. Our study enhances the quality and flavor of Golden Flower loose tea (GFLT) from fresh summer-autumn tea leaves by using a special “Golden Flower” fungus (strain ACF-2). The strain ACF-2, identified as Aspergillus cristatus with yellow cleistothecium and isolated from Fu Brick Tea, was characterized by colony morphology, microstructural analyses, and phylogenetic examination using a 3-gene dataset ( BenA , CaM , RPB2 ). Inoculation of raw dark tea products with A. cristatus led to a significant increase in tea water extract and a reduction in tea polyphenols, soluble sugars, flavonoids, and total amino acids, thereby enhancing the quality and flavor of GFLT. HS-SPME-GC-MS analysis of GFLT aroma revealed that A. cristatus substantially improved the tea’s aroma profile. 9 volatile compounds—( Z )-jasmone I, β -cyclocitral, linalool oxide I, linalool, hexanal, 1-octen-3-ol, ( Z )-citral, citral, and methyl salicylate, were found to be significantly elevated in GFLT compared to the controls. Our findings provide both theoretical and practical insights into optimizing the utilization of summer-autumn tea leaves, identifying the “Golden Flower” fungus, and understanding its impact on GFLT quality. In summary, fermenting A. cristatus to produce GFLT may be a new channel to utilize summer-autumn tea.
Summer-autumn tea leaves are abundant, yet their utilization remains low. Our study enhances the quality and flavor of Golden Flower loose tea (GFLT) from fresh summer-autumn tea leaves by using a special “Golden Flower” fungus (strain ACF-2). The strain ACF-2, identified as Aspergillus cristatus with yellow cleistothecium and isolated from Fu Brick Tea, was characterized by colony morphology, microstructural analyses, and phylogenetic examination using a 3-gene dataset ( BenA , CaM , RPB2 ). Inoculation of raw dark tea products with A. cristatus led to a significant increase in tea water extract and a reduction in tea polyphenols, soluble sugars, flavonoids, and total amino acids, thereby enhancing the quality and flavor of GFLT. HS-SPME-GC-MS analysis of GFLT aroma revealed that A. cristatus substantially improved the tea’s aroma profile. 9 volatile compounds—( Z )-jasmone I, β -cyclocitral, linalool oxide I, linalool, hexanal, 1-octen-3-ol, ( Z )-citral, citral, and methyl salicylate, were found to be significantly elevated in GFLT compared to the controls. Our findings provide both theoretical and practical insights into optimizing the utilization of summer-autumn tea leaves, identifying the “Golden Flower” fungus, and understanding its impact on GFLT quality. In summary, fermenting A. cristatus to produce GFLT may be a new channel to utilize summer-autumn tea.
摘要：
While flavonoid accumulation, light radiation, and cold stress are intrinsically connected in tea plants, yet the underlying mechanisms remain elusive. The circadian protein CCA1 and CCA1-like MYB transcription factors (TFs) play important roles in coordinating light and temperature signals in plant-environment interactions, their homologs in tea plants have not been addressed. Here we analyzed CsCCA1-like MYB subfamily in tea genome and found one member, a circadian gene CsMYB128 responding to cold stress. Antisense knockdown of CsMYB128 in tea buds rendered cold tolerance in cold tolerance tests. Metabolite profiling, yeast hybrid and promoter trans-activation assays further demonstrated that CsMYB128 negatively regulated flavonol biosynthesis by repressing CsFLS1 in flavonol biosynthesis and CsCBF1 in cold tolerance. Given CsCBF1 also activated CsMYB128 transcription, the negative feedback regulation loop indicates a balance between tea plant growth promoted by CsMYB128 and cold tolerance meanwhile growth inhibition by CsCBF1. Moreover, CsICE1 interacted with and inhibited CsMYB128 repressor activity to promote cold tolerance. CsMYB128 is thus characterized as an early cold-responsive gene negatively regulating tea plant cold response and balancing tea plant growth and cold tolerance. This study provides insights into the roles of CCA1-like subfamily MYB TFs in regulating tea plant growth and interactions with environments.
While flavonoid accumulation, light radiation, and cold stress are intrinsically connected in tea plants, yet the underlying mechanisms remain elusive. The circadian protein CCA1 and CCA1-like MYB transcription factors (TFs) play important roles in coordinating light and temperature signals in plant-environment interactions, their homologs in tea plants have not been addressed. Here we analyzed CsCCA1-like MYB subfamily in tea genome and found one member, a circadian gene CsMYB128 responding to cold stress. Antisense knockdown of CsMYB128 in tea buds rendered cold tolerance in cold tolerance tests. Metabolite profiling, yeast hybrid and promoter trans-activation assays further demonstrated that CsMYB128 negatively regulated flavonol biosynthesis by repressing CsFLS1 in flavonol biosynthesis and CsCBF1 in cold tolerance. Given CsCBF1 also activated CsMYB128 transcription, the negative feedback regulation loop indicates a balance between tea plant growth promoted by CsMYB128 and cold tolerance meanwhile growth inhibition by CsCBF1. Moreover, CsICE1 interacted with and inhibited CsMYB128 repressor activity to promote cold tolerance. CsMYB128 is thus characterized as an early cold-responsive gene negatively regulating tea plant cold response and balancing tea plant growth and cold tolerance. This study provides insights into the roles of CCA1-like subfamily MYB TFs in regulating tea plant growth and interactions with environments.
期刊：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2025年XXXX(XXX):XXX-XXX ISSN：0021-8561
通讯作者：
Baiyi Lu<&wdkj&>Zhonghua Liu
作者机构：
[Wenlan Li; Manjun Kang; Wei Quan; Guoping Qiu; Tiantian Tao; Cui Li; Shujie Zhu; Zhonghua Liu] College of Food Science and Technology, Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China;[Baiyi Lu] Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products, Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;[Maiquan Li] College of Food Science and Technology, Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China<&wdkj&>Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products, Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
通讯机构：
[Baiyi Lu] K;[Zhonghua Liu] C;College of Food Science and Technology, Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China<&wdkj&>Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products, Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
摘要：
Tea residues are rich in dietary fiber, most of which are insoluble dietary fiber (IDF). However, soluble dietary fiber (SDF) is reported to show a better health-promoting effect. In this paper, the Eurotium cristatum (E. cristatum) fermentation method was employed to prepare SDF from tea residues. The results showed that the yield of SDF in fermented SDF (FSDF) was higher than that in unfermented SDF (USDF). Meanwhile, an increased proportion of galactose and a looser microstructure were observed in FSDF. In addition, FSDF has more advantages than USDF in relieving colitis symptoms. FSDF is more effective in reversing weight loss, colon shortening, and tissue damage. Meanwhile, it has a better regulatory effect on the level of inflammatory factors (IL-6, IL-1β, TNF-α, and IL-10) and oxidative stress (CAT, T-SOD, and MDA). FSDF treatment more effectively restored gut microbiota composition toward normal parameters compared to USDF by upregulating Akkermanisa and Lachospiracae_NK4A136_group and downregulating Helicobacter and Alisitipes. In conclusion, fermentation treatment with E. cristatum contributed to the preparation efficiency and bioactive effect of SDF from tea residues. This study will provide a theoretical basis for the development and utilization of tea residues.
关键词：
Fu brick tea;Key odor-active compounds;GCxGC-Q-TOFMS;GC-O;Relative odor activity value
摘要：
Compression is a crucial step in the production of Fu brick tea (FBT), affecting its chemical composition and sensory quality. However, the impact of compression degree on its aroma remains unclear. This study investigates the effect of compression degree on the aroma quality of FBT (loose-pressed brick tea, medium-pressed brick tea, tightly-pressed brick tea). GC×GC-Q-TOFMS, GC-O, quantitative descriptive analysis (QDA), and relative odor activity (ROAV) were used to decode the aroma characteristics of Fu brick tea. Results showed that significant differences in sensory evaluation and volatile compounds based on compression degree. M-brick tea had a fungal aroma with fruity and sweet aroma, while L-brick tea was rough and grassy, and T-brick tea had floral characteristics. A total of 186 volatile compounds were identified and 26 key odor-active compounds with ROAV>1 and VIP>1. GC-O analysis confirmed 11 major differential compounds, such as 6-methyl-5-hepten-2-one and linalool enhancing floral aroma, benzaldehyde linked to fruity aroma, and decanal and methyl salicylate associated with green characteristics. These findings provide new insights into how compression degree affects the aroma of FBT.
Compression is a crucial step in the production of Fu brick tea (FBT), affecting its chemical composition and sensory quality. However, the impact of compression degree on its aroma remains unclear. This study investigates the effect of compression degree on the aroma quality of FBT (loose-pressed brick tea, medium-pressed brick tea, tightly-pressed brick tea). GC×GC-Q-TOFMS, GC-O, quantitative descriptive analysis (QDA), and relative odor activity (ROAV) were used to decode the aroma characteristics of Fu brick tea. Results showed that significant differences in sensory evaluation and volatile compounds based on compression degree. M-brick tea had a fungal aroma with fruity and sweet aroma, while L-brick tea was rough and grassy, and T-brick tea had floral characteristics. A total of 186 volatile compounds were identified and 26 key odor-active compounds with ROAV>1 and VIP>1. GC-O analysis confirmed 11 major differential compounds, such as 6-methyl-5-hepten-2-one and linalool enhancing floral aroma, benzaldehyde linked to fruity aroma, and decanal and methyl salicylate associated with green characteristics. These findings provide new insights into how compression degree affects the aroma of FBT.
摘要：
Depression is strongly linked to dysfunctions in the microbiota-gut-brain axis. Jasmine tea, a traditional Chinese beverage made by combining green tea with Jasminum sambac , has potential antidepressant effects. However, its potential to alleviate depression via modulation of the microbiota-gut-brain axis remains largely unstudied. In this study, we used a rat model of depression induced by chronic unpredictable mild stress (CUMS) to investigate the effects of jasmine tea extract (JT) on depression-related symptoms. Behavioral assessments, inflammatory marker analysis, hippocampal histology, and brain-derived neurotrophic factor (BDNF) expression assays demonstrated that JT alleviated depressive behaviors, reduced brain tissue damage, and restored cognitive function in CUMS-exposed rats. JT also significantly reduced intestinal levels of pro-inflammatory cytokines (IL-1β, IL-6, and TNF-α) and modulated oxidative stress markers (MDA, SOD, and CAT), suggesting a role in preserving intestinal integrity. Further, 16S rRNA sequencing revealed that JT shifted the gut microbiota composition in favor of beneficial bacteria such as Romboutsia , Blautia , and Monoglobus , while decreasing the abundance of potentially harmful bacteria, including Bifidobacterium , Clostridium_sensu_stricto_1 , and Escherichia-Shigella . Meanwhile, non-targeted and targeted metabolomics analyses showed that JT influenced key metabolic pathways involving tryptophan, short-chain fatty acids, and bile acids, helping to restore metabolic balance across various tissues (feces, colon, serum, and cerebral cortex) in the depressed rats. These findings indicate that JT may alleviate depression by modulating the microbiota-gut-brain axis, highlighting its potential as a dietary intervention for depression management.
Depression is strongly linked to dysfunctions in the microbiota-gut-brain axis. Jasmine tea, a traditional Chinese beverage made by combining green tea with Jasminum sambac , has potential antidepressant effects. However, its potential to alleviate depression via modulation of the microbiota-gut-brain axis remains largely unstudied. In this study, we used a rat model of depression induced by chronic unpredictable mild stress (CUMS) to investigate the effects of jasmine tea extract (JT) on depression-related symptoms. Behavioral assessments, inflammatory marker analysis, hippocampal histology, and brain-derived neurotrophic factor (BDNF) expression assays demonstrated that JT alleviated depressive behaviors, reduced brain tissue damage, and restored cognitive function in CUMS-exposed rats. JT also significantly reduced intestinal levels of pro-inflammatory cytokines (IL-1β, IL-6, and TNF-α) and modulated oxidative stress markers (MDA, SOD, and CAT), suggesting a role in preserving intestinal integrity. Further, 16S rRNA sequencing revealed that JT shifted the gut microbiota composition in favor of beneficial bacteria such as Romboutsia , Blautia , and Monoglobus , while decreasing the abundance of potentially harmful bacteria, including Bifidobacterium , Clostridium_sensu_stricto_1 , and Escherichia-Shigella . Meanwhile, non-targeted and targeted metabolomics analyses showed that JT influenced key metabolic pathways involving tryptophan, short-chain fatty acids, and bile acids, helping to restore metabolic balance across various tissues (feces, colon, serum, and cerebral cortex) in the depressed rats. These findings indicate that JT may alleviate depression by modulating the microbiota-gut-brain axis, highlighting its potential as a dietary intervention for depression management.
通讯机构：
[Cao, FX ] C;Cent South Univ Forestry & Technol, Coll Chem & Chem Engn, Changsha 410004, Hunan, Peoples R China.;Hunan Agr Univ, Coll Hort, Changsha 410128, Hunan, Peoples R China.
摘要：
In this work, a robust "turn-on" NIR fluorescent probe Cx-Cys was constructed for cysteine detection and imaging in Arabidopsis thaliana. Specifically, a 1,8-naphthalimide-based NIR fluorophore was used as the signaling group, while the acrylate group served as the recognition moiety for cysteine as well as the fluorescence quenching group. The probe shows a remarkable NIR response toward cysteine in the infrared region (718 nm), and a large Stokes shift (103 nm). Cx-Cys displayed high sensitivity and selectivity to cysteine with low detection limits of 73 nM over other amino acids and bio-thiols. Impressively, it was applied to obtain images of Arabidopsis thaliana and enabled visualization of cysteine content changes under external stimulations in root tips in vivo. Cx-Cys was also used to monitor the dynamic changes of the cysteine pool after incubation in cysteine solutions.
摘要：
The economic value of Fuzhuan brick tea (FBT) is closely related to the sexual development of Golden-flower fungus, yet the regulatory mechanism of sexual development in the fungus remains unclear. This study identified a novel mating-type (MAT) gene AcMAT1-1-2 in Golden-flower fungus. The results showed that the deletion of AcMAT1-1-2 resulted in the minification of cleistothecium by 29.2%, the irregularity of colony morphology, the darkening of colony color, the highest number of ascomycetes and conidiophores unit area were each reduced by 16.6%; the interaction between AcMAT1-1-2 and AcMAT1-1-1 proteins; the AcMAT1-1-2 gene interacts with other related pathways by regulating the Biosynthesis of secondary metabolites pathway, which in turn regulates the mutant strains of AcMAT1-1-2 emerged new metabolites; the main differential metabolites have pyridines and derivatives, isoquinolines and derivatives, diazines, which may contribute to the formation of FBT quality and flavor, as well as anti-inflammatory, antioxidant and hypoglycemic lipid health benefits. The results revealed the regulation of AcMAT1-1-2 on the phenotype, sporulation and metabolism of sexual development, which provided a theoretical basis for better application of Golden-flower fungus fermentation in FBT.
The economic value of Fuzhuan brick tea (FBT) is closely related to the sexual development of Golden-flower fungus, yet the regulatory mechanism of sexual development in the fungus remains unclear. This study identified a novel mating-type (MAT) gene AcMAT1-1-2 in Golden-flower fungus. The results showed that the deletion of AcMAT1-1-2 resulted in the minification of cleistothecium by 29.2%, the irregularity of colony morphology, the darkening of colony color, the highest number of ascomycetes and conidiophores unit area were each reduced by 16.6%; the interaction between AcMAT1-1-2 and AcMAT1-1-1 proteins; the AcMAT1-1-2 gene interacts with other related pathways by regulating the Biosynthesis of secondary metabolites pathway, which in turn regulates the mutant strains of AcMAT1-1-2 emerged new metabolites; the main differential metabolites have pyridines and derivatives, isoquinolines and derivatives, diazines, which may contribute to the formation of FBT quality and flavor, as well as anti-inflammatory, antioxidant and hypoglycemic lipid health benefits. The results revealed the regulation of AcMAT1-1-2 on the phenotype, sporulation and metabolism of sexual development, which provided a theoretical basis for better application of Golden-flower fungus fermentation in FBT.
作者机构：
[Chen Lu] Guizhou Key Laboratory of Molecular Breeding for Characteristic Horticultural Crops, Guiyang 550025, China;[Sha Yang] College of Horticulture, Hunan Agricultural University, Changsha 410125, China;[Peng Zhou; Wei Lai] Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550025, China;Author to whom correspondence should be addressed.;[Lei He; Xi Yan] Guizhou Key Laboratory of Molecular Breeding for Characteristic Horticultural Crops, Guiyang 550025, China<&wdkj&>Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550025, China
通讯机构：
[Jianwen He] G;Guizhou Key Laboratory of Molecular Breeding for Characteristic Horticultural Crops, Guiyang 550025, China<&wdkj&>Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550025, China<&wdkj&>Author to whom correspondence should be addressed.
摘要：
Background: Polygalacturonase (PG) genes regulate plant organ abscission by degrading pectin in the cell wall. However, their association with pedicel abscission susceptibility in pepper remains poorly understood. Methods: 47 CaPG genes were identified were identified in the ‘Zunla1’ genome and characterized by structural, evolutionary, and comparative genomic analyses. Their expression profiles across various tissues and fruit development stages were examined using transcriptome data. Ethephon treatment and qRT-PCR were employed to assess gene responses during ethylene-induced pedicel abscission. Results: The 47 CaPG genes were distributed across 12 chromosomes, with CaPG1 to CaPG5 unanchored. Most proteins were hydrophilic, nuclear-localized, and had promoters enriched in light-responsive elements. Collinearity analysis revealed limited segmental duplication, and Ka/Ks values indicated strong purifying selection. Phylogenetic and collinearity analyses showed that CaPG genes are more closely related to those in tomato than in Arabidopsis or maize. Expression profiling revealed tissue- and stage-specific patterns, with 21 CaPG genes associated with pedicel abscission susceptibility. Ethephon treatment enhanced abscission and upregulated several CaPG genes. Conclusions: This study offers insights into the CaPG gene family’s structure, evolution, and function. Specific CaPG genes likely contribute to ethylene-mediated pedicel abscission, providing potential targets for improving fruit-retention traits in pepper.
摘要：
Pepper (Capsicum annuum L.), recognized as a globally preeminent vegetable, holds substantial economic and nutritional value. The BTB (broad-complex, tramtrack, and bric-a-brac) family of proteins, characterized by a highly conserved BTB domain, also denoted as the POZ domain, are intricately involved in a diverse array of biological processes. However, the existing corpus of research regarding pepper BTB genes remains relatively meager. In this study, a total of 72 CaBTB gene members were meticulously identified from the entire genome of pepper. Phylogenetic analysis illuminated the presence of conspicuous collinear relationships between the CaBTB genes and those of its closely affiliated species. Gene expression profiling and RT-qPCR analysis revealed that multiple CaBTB genes exhibited pronounced differential expression under diverse treatment regimens. Expression pattern analysis unveiled that CaBTB25 manifested a remarkably elevated abundance in leaves. Moreover, its promoters were replete with an abundance of light-responsive cis-elements. Our comprehensive and in-depth explorations into subcellular localization revealed that CaBTB25 was predominantly detected to localize within the nucleus and lacked transcriptional activation. This research provides a crucial theoretical edifice, enabling a more profound understanding of the biological functions of the BTB gene family in pepper, thereby underscoring its potential significance within the intricate network of gene-environment interactions.
通讯机构：
[Zou, XX; Ou, LJ ; Liu, ZB] H;[Zou, XX ] N;Hunan Agr Univ, Coll Hort, Engn Res Ctr Hort Crop Germplasm Creat & New Varie, Key Lab Vegetable Biol Hunan Prov,Minist Educ, Changsha 410125, Peoples R China.;Nanjing Agr Univ, Coll Hort, 1 Weigang, Nanjing 210095, Peoples R China.;Yuelushan Lab, Changsha 410128, Peoples R China.
摘要：
Carotenoids play indispensable roles in the ripening process of fleshy fruits. Capsanthin is a widely distributed and utilized natural red carotenoid. However, the regulatory genes involved in capsanthin biosynthesis remain insufficient. Here, we identified the MADS-box transcription factor RIPENING INHIBITOR (MADS-RIN) in pepper (Capsicum annuum), which regulates ripening in climacteric tomato (Solanum lycopersicum) fruits, using weighted gene co-expression network analysis. We found MADS-RIN can directly bind to the promoters of carotenoid biosynthetic genes phytoene synthase 1 (PSY1) and capsanthin/capsorubin synthase (CCS) and the promoter of DIVARICATA1 to activate their expression, thereby regulating carotenoid biosynthesis directly or indirectly. The physical interaction between MADS-RIN and DIVARICATA1 enhances the transactivation effect on PSY1 and CCS. The self-transactivation of MADS-RIN demonstrates its capability to expedite the above process under specific conditions. Interestingly, chromatin immunoprecipitation sequencing assays revealed consistency and divergence of potential targets of MADS-RIN in climacteric tomato and nonclimacteric pepper fruits, suggesting potential conservation and variation of MADS-RIN in regulating ripening and carotenoid metabolism. The present study illustrates the regulatory mechanism of the MADS-RIN-DIVARICATA1 module in capsanthin biosynthesis in pepper, providing targets for breeding high-quality peppers. These findings enrich our understanding of the regulatory network of carotenoid biosynthesis and offer insights into the complex mechanisms of MADS-RIN in climacteric/nonclimacteric fruit ripening and carotenoid biosynthesis. A MADS-box transcription factor, RIPENING INHIBITOR (MADS-RIN), regulates carotenoid biosynthesis in nonclimacteric pepper fruits through its dominant MADS-RIN-DIVARICATA1 module.
摘要：
At present, there are few studies on seasonal differences in the aroma quality and volatile components of Rucheng Baimao (Camellia pubescens) black tea. In this study, sensory evaluation and volatile component analysis were carried out on one sample of Rucheng Baimao black tea corresponding to spring, summer, and autumn, respectively. The results of sensory evaluation showed that the black teas of all three seasons had floral aromas. However, the aroma quality of spring black tea was the best, followed by that of autumn black tea, and summer black tea was the worst. The analysis of volatile components showed that alcohols, esters, and alkanes were the main substance categories. In addition, the results of the aroma index were consistent with those of the sensory evaluation, indicating that spring black tea had the best aroma quality, followed by autumn black tea and then summer black tea. Eleven key differential volatile components were screened by combining PLS-DA analysis (VIP > 1, p < 0.05) and rOAV > 1. Among them, geraniol, methyl salicylate, nonanal, and (E)-citral accumulated the most in spring black tea, linalool, phenylacetaldehyde, benzaldehyde, phenethyl alcohol, benzyl alcohol, and β-ionone accumulated the most in summer black tea, and trans-nerolidol accumulated the most in autumn black tea. This study aims to provide a theoretical reference for the regulation of the aroma quality of Rucheng Baimao black tea.
关键词：
Tea;a globally cherished beverage;has garnered increased attention recently due to its numerous health benefits;such as reducing obesity;regulating blood pressure and blood sugar;and potentially preventing cancer;among other conditions (Chen et al.;Deng;Liu;Xiao;Wu;& Jiao;Yin et al.;Zhou et al.;2021). Teas are commonly classified into six main categories based on their processing methods: green tea;white tea;yellow tea;oolong tea;black tea;and dark tea (Feng et al.;2019). These categories correspond to typical processing techniques: fixing;withering;sealed yellowing;making green;fermentation;and pile-fermentation;respectively (Fig. 1 A). Teas may be further divided into four categories according to the degree of fermentation: non-fermented (green tea);semi-fermented (white;yellow;and oolong teas);fully fermented (black tea);and post-fermented (dark tea) (Zheng;Wan;& Bao;Zhu et al.;2015b). Dark tea;a distinctive post-fermented type processed with external microorganisms;primarily originates from specific regions in China (Zheng et al.;2015). Within China;dark teas are further classified into five types based on their manufacturing process and regional origin: Fu brick tea (FBT) (Shanxi and Hunan provinces);Liupao tea (Guangxi province);Kang brick tea (Sichuan province);Pu-erh tea (Yunnan province);and Qing brick tea (Hubei province) (Cheng et al.;Lv et al.;2013a). FBT has gained considerable interest due to its unique “golden flower” flavor and health benefits. The “golden flower;” originating from the cleistothecium of the fungus Eurotium cristatum;proliferates during the “flowering” phase;enhancing the color;aroma;and taste of FBT through enzyme activity and intracellular metabolism (Wang et al.;1991a;Zhang et al.;2021). This distinctive flavor is largely attributed to the sophisticated processing steps involved;including steaming;piling;pressing;flowering;and drying;with microbial fermentation playing a critical role (Mo;Zhu;& Chen;Zheng et al.;Zhu et al.;2020). The process consists of two main steps: the “piling” fermentation;which produces primary dark tea (PDT) and the “flowering” stage. Microbial activities drive transformations in FBT;including degradation;oxidation;condensation;and structural modifications (Li et al.;2018a;Zhu et al.;2020). Microorganisms catalyze bioconversion processes during the “piling” fermentation;influencing PDT's qualities and reducing certain stimulating biochemical substances. Simultaneously;the extracellular enzymes they secrete—like cellulase;pectinase;amylase;and others—convert macromolecules into smaller molecules;providing energy and carbon supplies for microbial metabolism (Li et al.;2018b;Zhang et al.;2021). Multiple kinds of microorganisms participate in the fermentation process;significantly impacting FBT's biochemical composition with E. cristatum being one of the most important players in driving its aromatic profile (Nie et al.;Xu et al.;2016). In recent years;the production and consumption of FBT have surged significantly;leading to a notable increase in its commercial value. In 2023;dark tea products;particularly those represented by FBT;capitalized on this growth trend;achieving an output value of CNY 31.04 billion (USD 4.286 billion). This marked an increase of CNY 4.18 billion (USD 578 million) from the previous year;representing the largest growth among the six major tea categories;including dry and gross teas. Dark tea ranked second in output value;trailing only behind green tea and black tea (data sourced from the Tea China Marketing Association;https://www.ctma.com.cn/;accessed on May 20;2024). The flavor profile of FBT comprises both taste and aroma;with aroma—an essential indicator of tea quality—stemming from a variety of volatile compounds (VCs). Research has validated a correlation between the concentrations of VCs and the tea aroma characteristics. In recent years;research efforts have significantly focused on VCs in FBT;revealing insights into its flavor profile. With “Fu brick tea”;“Fuzhuan tea”;“Fuzhuan brick tea”;“flavor”;and “aroma” as keywords;a literature search was conducted via the Web of Science;and the co-occurrence network graph of these keywords and the column diagram of the aroma research of FBT in recent years were analysis (Fig. 1 B&C). Overall;the number of studies investigating this has increased in recent years;reflecting a growing interest in the flavor components of FBT. However;there is currently no comprehensive review on the aroma of FBT. Therefore;a thorough overview of the latest advancements in its aroma research is necessary. This review primarily consolidates and discusses the recent advancements in understanding the sensory and chemical properties of FBT;with an emphasis on the roles of key odorants. It provides an overview of sensory evaluation methods;flavor analysis techniques;and the metabolic mechanisms of primary aroma components. This study aims to offer insights into FBT's unique aroma formation mechanism and establish a theoretical foundation for optimizing aromatic compounds and developing flavor restoration technologies for high-quality products.
摘要：
Background Fu brick tea (FBT), a representative type of dark tea, develops distinctive flavor during fermentation. These flavor characteristics are essential for improving tea quality and market competitiveness. However, current understanding of FBT's flavor profile remains fragmented, with limited comprehensive analyses available. A thorough investigation into its flavor components and their variations is crucial for meeting consumer demands, driving industry advancement, and enhancing market competitiveness.
Fu brick tea (FBT), a representative type of dark tea, develops distinctive flavor during fermentation. These flavor characteristics are essential for improving tea quality and market competitiveness. However, current understanding of FBT's flavor profile remains fragmented, with limited comprehensive analyses available. A thorough investigation into its flavor components and their variations is crucial for meeting consumer demands, driving industry advancement, and enhancing market competitiveness.
Scope and approach This study provides the first comprehensive review of the flavor profile of FBT, consolidating various aspects, including an analysis of volatile compounds (VCs) that contribute to its distinctive aroma, methods for extracting and evaluating these compounds, the influence of odor-active compounds (OACs) on FBT's flavor, potential metabolic pathways of key odor-active compounds (KOACs), and the relevant microorganisms involved.
This study provides the first comprehensive review of the flavor profile of FBT, consolidating various aspects, including an analysis of volatile compounds (VCs) that contribute to its distinctive aroma, methods for extracting and evaluating these compounds, the influence of odor-active compounds (OACs) on FBT's flavor, potential metabolic pathways of key odor-active compounds (KOACs), and the relevant microorganisms involved.
Key findings and conclusions The distinctive flavor of FBT stems from a complex interplay of various VCs. Previous studies have reported over 1000 VCs in FBT, with hydrocarbons, ketones, and alcohols being the major contributors. The evaluation methods for FBT have shown that each extraction method has its unique advantages, and combining multiple methods has proven effective for analyzing OACs in FBT. By combining sensory evaluation with techniques such as GC-O/MS, AEDA, OAV, aroma recombination, and omission tests, the study effectively screens for KOACs and assesses their sensory impact on FBT's flavor profile. Notably, the majority of KOACs are formed during tea processing through enzymatic and non-enzymatic reactions, amino acid/hydrocarbon degradation and Maillard reactions. Although microbial activity is crucial for the unique characteristics of FBT, further research is needed to fully elucidate the specific metabolic pathways involved.
The distinctive flavor of FBT stems from a complex interplay of various VCs. Previous studies have reported over 1000 VCs in FBT, with hydrocarbons, ketones, and alcohols being the major contributors. The evaluation methods for FBT have shown that each extraction method has its unique advantages, and combining multiple methods has proven effective for analyzing OACs in FBT. By combining sensory evaluation with techniques such as GC-O/MS, AEDA, OAV, aroma recombination, and omission tests, the study effectively screens for KOACs and assesses their sensory impact on FBT's flavor profile. Notably, the majority of KOACs are formed during tea processing through enzymatic and non-enzymatic reactions, amino acid/hydrocarbon degradation and Maillard reactions. Although microbial activity is crucial for the unique characteristics of FBT, further research is needed to fully elucidate the specific metabolic pathways involved.
