Wu, Huang, Liu, Liu, Guo, Sun, Lin, Guo, Wei (2020) Understanding the formation mechanism of oolong tea characteristic non-volatile chemical constitutes during manufacturing processes by using integrated widely-targeted metabolome and DIA proteome analysis Food chemistry 310() 125941


To interpret the enzymatic modulation of the dynamic changes of small molecules in tea leaves during oolong tea manufacturing process, the metabolomic and proteomic studies were performed using processed leaf samples collected at the different manufacturing stages and non-processed fresh leaves as control. As a result, a total of 782 metabolites were identified, of which 46, as the biomarkers, were significantly changed over the manufacturing process. Totally 7245 proteins were qualitatively and quantitativelydetermined. The abundance of multiple enzymes including phenylalanine ammonia lyase, peroxidase and polyphenol oxidase was positively associated with the dynamic changes of their corresponding catalytic products. The overall protein-metabolite association analysis showed that over the enzymatic-catalyzed process production of some non-volatile components, such like carbohydrates, amino acids and flavonoids, were related with the abundance of those responsible proteins in different extents and potentially contributed to the comprehensive flavor of oolong tea. Copyright © 2019 Elsevier Ltd. All rights reserved.

为了解释乌龙茶生产过程中茶叶中小分子动态变化的酶促调节作用,使用在不同生产阶段收集的加工叶片样品和未加工的新鲜叶片作为对照,进行了代谢组学和蛋白质组学研究。结果,共鉴定出782种代谢产物,其中46种作为生物标记,在整个生产过程中发生了显着变化。总共定性和定量测定了7245种蛋白质。苯丙氨酸氨裂合酶,过氧化物酶和多酚氧化酶等多种酶的丰度与其相应催化产物的动态变化呈正相关。蛋白质-代谢物的整体关联分析表明,在整个酶催化过程中,一些非挥发性成分的产生,例如碳水化合物,氨基酸和类黄酮,在不同程度上与这些负责任蛋白质的丰度有关,并有可能促进蛋白质的全面合成。乌龙茶的味道。版权所有©2019 Elsevier Ltd.保留所有权利。



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