Multi-Omics Research Accelerates the Clarification of the Formation Mechanism and the Influence of Leaf Color Variation in Tea ( Camellia sinensis ) Plants

Tea is a popular beverage with characteristic functional and flavor qualities, known to be rich in bioactive metabolites such as tea polyphenols and theanine. Recently, tea varieties with variations in leaf color have been widely used in agriculture production due to their potential advantages in te...

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Bibliographic Details
Published in:Plants (Basel) 2024-01, Vol.13 (3), p.426
Main Authors: Fan, Yan-Gen, Zhao, Ting-Ting, Xiang, Qin-Zeng, Han, Xiao-Yang, Yang, Shu-Sen, Zhang, Li-Xia, Ren, Li-Jun
Format: Article
Language:English
Subjects:
Adaptability
Agricultural production
Albinism
Amino acids
Anthocyanin
Anthocyanins
Bioactive compounds
Biological activity
Biosynthesis
Carotenoids
Catechin
Causes of
Chemical properties
Chlorophyll
Cloning
Color
Color of leaves
Cultivars
Environmental degradation
etiolation
Flavonoids
Gene expression
Genes
Genetic aspects
Genetic research
Genomes
Genomics
Genotype & phenotype
Influence
Leaves
Lipids
Metabolism
Metabolites
metabolome
Mutation
Phenotypes
Photosynthesis
Physiology
Plants
Polyphenols
Proteomes
Tea
Tea (Plant)
Theanine
transcriptome
Transcriptomes
Transfer RNA
Variation
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Summary:Tea is a popular beverage with characteristic functional and flavor qualities, known to be rich in bioactive metabolites such as tea polyphenols and theanine. Recently, tea varieties with variations in leaf color have been widely used in agriculture production due to their potential advantages in terms of tea quality. Numerous studies have used genome, transcriptome, metabolome, proteome, and lipidome methods to uncover the causes of leaf color variations and investigate their impacts on the accumulation of crucial bioactive metabolites in tea plants. Through a comprehensive review of various omics investigations, we note that decreased expression levels of critical genes in the biosynthesis of chlorophyll and carotenoids, activated chlorophyll degradation, and an impaired photosynthetic chain function are related to the chlorina phenotype in tea plants. For purple-leaf tea, increased expression levels of late biosynthetic genes in the flavonoid synthesis pathway and anthocyanin transport genes are the major and common causes of purple coloration. We have also summarized the influence of leaf color variation on amino acid, polyphenol, and lipid contents and put forward possible causes of these metabolic changes. Finally, this review further proposes the research demands in this field in the future.
ISSN:2223-7747
2223-7747
DOI:10.3390/plants13030426