期刊
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 60, 期 5, 页码 844-858出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2018.1552245
关键词
Amino acid; biosynthesis; Camellia sinensis; GABA; regulation; stress; tea; l-theanine
资金
- National Key Research and Development Program of China [2018YFD1000601]
- National Natural Science Foundation of China [31670690, 31601787, 31500244]
- Guangdong Natural Science Foundation [2016A030313652, 2016A030306039, 2014A030310131]
- Foundation of Science and Technology Program of Guangzhou [201804010097]
- Guangdong Innovation Team of Modern Agricultural Industry Technology System [2018LM1143]
- Guangdong Special Support Plan for Training High-Level Talents [2016TQ03N617]
Amino acids are the main contributors to tea (Camellia sinensis) flavor and function. Tea leaves contain not only proteinaceous amino acids but also specialized non-proteinaceous amino acids such as L-theanine and gamma-aminobutyric acid (GABA). Here, we review different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea. The key findings were: (1) High accumulations of proteinaceous amino acids mainly result from protein degradation, which occurs in each tea stage, including preharvest, postharvest, manufacturing, and deep processing; (2) L-Theanine is the most represented non-proteinaceous amino acid that contributes to tea taste and function. Its accumulation is influenced more by the variety than by exogenous factors; and (3) GABA is the second most represented non-proteinaceous amino acid that contributes to tea function. Its formation, and resulting accumulation, are responses to stress. The combination of anoxic stress and mechanical damage are essential for a high GABA accumulation. An understanding of the biosynthesis, metabolism, and regulatory mechanisms of the proteinaceous and non-proteinaceous amino acids during the whole process from raw materials to tea products is necessary to safely and effectively alter tea flavor and function.
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