Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 69, Issue 11, Pages 3401-3414Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.0c07009
Keywords
UV-B; Camellia sinensis; flavonoids; tea quality; secondary metabolism
Funding
- National Natural Science Foundation of China [32072623, 31700611]
- Natural Science Foundation of Anhui Province [KJ2017A126]
- Natural Science Foundation of Anhui Province-Outstanding Youth Project [2008085J18]
- Science Foundation of Anhui Agricultural University [yj2017-17, 2020ysj-40]
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The study found that ambient UV-B regulates the metabolic flux in flavonoid biosynthesis in tea leaves, affecting tea quality. Absence of UV-B decreased some bitter- and astringent-tasting flavonol glycosides in tea leaves but increased non-galloylated catechins, while supplementary UV-B increased flavonols and decreased catechins.UV-B-induced tea flavonoid regulation is responsive to multiple biotic and abiotic environmental stresses, providing new insights into tea cultivation management and processing.
Tea leaves contain an extraordinarily high level of flavonoids that contribute to tea health benefits and flavor characteristics, but the regulatory mechanism of ambient ultraviolet B (UV-B) on tea flavonoid enrichment remains unclear. Here, we report that ambient UV-B modulates tea quality by inducing a metabolic flux in flavonoid biosynthesis. UV-B absence decreased bitter- and astringent-tasting flavonol glycosides (kaempferol-7-O-glucoside, myricetin-3-O-glucoside, and quercetin-7-O-glucoside) but increased non-galloylated catechins. Conversely, supplementary UV-B increased flavonols and decreased catechins in tea leaves. These responses were achieved via CsHYS, which mediates the UV-B-induced MYB12 activation and binds to the promoters of flavonoid biosynthetic genes (CsFLS, CsLARa, and CsDFRa), leading to flavonoid changes. Transcriptomic data indicated that UV-B-induced tea flavonoid regulation is responsive to multiple biotic and abiotic environmental stresses. These findings improve our understanding of light-regulated tea astringency and bitterness underlying shading effects and seasonal light changes and provide novel insights into tea cultivation management and processing.
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