The mechanism leading to color differences between purple‐red and green partridge tea leaves

• Published in: Journal of the science of food and agriculture 2023-02, Vol.103 (3), p.1334-1341
• Main Authors: Shi, Qi, Yu, Wengang, Li, Juanling, Feng, Shipeng
• Format: Article
• Language: English
• Subjects: anthocyanin biosynthesis; Anthocyanins; Anthocyanins - metabolism; Biosynthesis; Color; Cultivars; Cytology; Gene Expression Profiling - methods; Gene Expression Regulation, Plant; Genes; Genetics; leaf color; Leaves; Mallotus oblongifolius; metabolome; Nutrition; partridge tea; Plant Breeding; Plant Extracts - metabolism; Plant Leaves - genetics; Plant Leaves - metabolism; Plant Proteins - genetics; Plant Proteins - metabolism; Plants; Tea; Tea - genetics; Tea - metabolism; Transcriptome; Transcriptomes
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.12227

Background Partridge tea (Mallotus oblongifolius) is used as an important beverage and medical plant in Hainan province of China. Although some information about the morphology, cytology, and genetics of partridge tea has been reported in the literature, knowledge about this plant is still very limited. The leaves are the most important part for every tea plant, with a major role in nutrition and other functions. The leaves of different cultivars of partridge tea are different in colors and functions. The molecular mechanism of color formation of partridge tea leaf is still unclear. We reveal the molecular mechanism of the color difference between purple‐red and green partridge tea leaves through metabolome and transcriptome analysis. Results We identified 665 compounds in the two partridge tea cultivars through metabolome analysis. Among these compounds, the content of 324 differed between the two cultivars. We also annotated 50 042 unigenes in the two cultivars by transcriptome analysis; 9665 unigenes were expressed differently between the two cultivars. Using an integrated analysis of the metabolome and transcriptome data, we found that the compounds and genes involved in anthocyanin biosynthesis were up‐regulated in the purple‐red leaves, compared with the green leaves. Conclusion Our results showed that the anthocyanin biosynthesis pathway genes were up‐regulated, which resulted in the up‐regulation of the anthocyanin, making the leaf color purple‐red. Our study reveals the molecular mechanism of the color difference between purple‐red and green partridge tea, and lays a foundation for the genetic breeding of partridge tea genetic and the utilization of its volatile components. © 2022 Society of Chemical Industry.