茶树茉莉酸合成与转导途径关键基因在乌龙茶加工过程中对萜类物质的影响

doi:10.13305/j.cnki.jts.2023.01.007

茶叶科学 ›› 2023, Vol. 43 ›› Issue (1): 91-108.doi: 10.13305/j.cnki.jts.2023.01.007

茶树茉莉酸合成与转导途径关键基因在乌龙茶加工过程中对萜类物质的影响

卢丽^1,2, 詹冬梅^1,2, 周承哲^1,2,3, 朱晨^1,2,3, 谢思艺^1,2, 徐凯^1,2, 田采云^1,2, 赖钟雄^1,3, 郭玉琼^1,2,*

1.福建农林大学园艺学院,福建福州 350002;
2.福建农林大学茶产业研究院,福建福州 350002;
3.福建农林大学园艺植物生物工程研究所,福建福州 350002

收稿日期:2022-09-19 修回日期:2022-12-06 出版日期:2023-02-15 发布日期:2023-03-01
通讯作者: * guoyq828@163.com
作者简介:卢丽,女,硕士研究生,主要从事茶树栽培育种与生物技术研究。
基金资助:
福建农林大学“双一流”建设科技创新能力提升培育计划（KSYLP004）、茶产业链科技创新与服务体系建设项目（K1520005A01）、协同创新院茶产业分院（K1521015A）、福建省高原学科建设经费（102/71201801101）

Effects of Key Genes of Jasmonic Acid Synthesis and Transduction Pathway in Tea Plant on Terpenoids during Oolong Tea Processing

LU Li^1,2, ZHAN Dongmei^1,2, ZHOU Chengzhe^1,2,3, ZHU Chen^1,2,3, XIE Siyi^1,2, XU Kai^1,2, TIAN Caiyun^1,2, LAI Zhongxiong^1,3, GUO Yuqiong^1,2,*

1. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
2. Tea Industry Research Institute of Fujian Agriculture and Forestry University, Fuzhou 350002, China;
3. Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China

Received:2022-09-19 Revised:2022-12-06 Online:2023-02-15 Published:2023-03-01

摘要/Abstract

摘要： 对茶树茉莉酸合成与信号转导途径关键基因进行分析,并探究其在乌龙茶加工过程中的表达模式和对萜类物质形成的影响。结果表明,茶树茉莉酸合成与信号转导途径中共11个关键基因家族,包含133个候选基因;顺式作用元件分析显示,该途径关键基因的启动子区域包含大量的顺式作用元件,包括茉莉酸响应、损伤响应和厌氧诱导响应等元件;qRT-PCR分析表明,该途径大多数基因在萎凋过程呈上升趋势,在二摇后达到最高,四摇过程显著下调,杀青前略有回升,且关键基因可响应乌龙茶加工过程中多种胁迫;顶空固相微萃取-气相色谱质谱联用（HS-SPME-GC-MS）检测出73种萜类物质,主要包括芳樟醇、香叶醇和α-法尼烯等呈花果香型物质;相关性分析表明,CsLOX11、CsLOX12、CsAOS2、CsAOC1、CsACX4、CsACX8、CsMYC2-4、CsMYC2_15和CsMYC2_21与β-蒎烯、柠檬烯和月桂烯等呈正相关,CsOPR2、CsTPL6和CsLUG4与反式-橙花叔醇、α-法尼烯和紫罗兰酮等呈正相关,其中CsTPL6与35种萜类化合物呈极显著正相关。明确茶树茉莉酸合成与信号转导途径关键基因参与调控乌龙茶加工过程中萜类化合物的形成,为探明乌龙茶加工过程香气形成的分子机制奠定基础。

关键词: 茶树, 茉莉酸合成与信号转导, 萎凋, 做青, 萜类化合物

Abstract: In this study, we analyzed the key genes of jasmonic acid synthesis and signal transduction pathway in tea plants, explored their expression patterns and investigated their effects on the formation of terpenoids during oolong tea processing. There are 11 key gene families in this pathway, including 133 candidate genes. The analysis of cis-acting elements shows that the promoter regions of the key genes of the pathway contained a large number of cis-acting elements, including jasmonic acid response, damage response and anaerobic induction response. qRT-PCR analysis shows that most of the genes of this pathway showed an upward trend during the withering process, reached the highest in the second shaking process, significantly decreased in the fourth shaking process, and slightly increased in the process before green removal, and the key genes of this pathway could respond to various stresses during oolong tea processing. HS-SPME-GC-MS detected 73 terpenoids, mainly including linalool, geraniol and α-farnesene and other substances with flower and fruit flavor. Correlation analysis shows that CsLOX11, CsLOX12, CsAOS2, CsAOC1, CsACX4, CsACX8, CsMYC2-4, CsMYC2_15, CsMYC2_21 and β-pinene, limonene and myrcene are positively correlated, and CsOPR2, CsTPL6 and CsLUG4 are positively correlated with trans nerolidol, α-farnesene and ionone, among which CsTPL6 was significantly positively correlated with 35 terpenoids. In summary, the key genes of jasmonic acid synthesis and signal transduction pathway of tea plants are involved in regulating the formation of terpenoids during oolong tea processing, and this study laid a foundation for exploring the molecular mechanism of aroma formation during oolong tea processing.

Key words: tea plant, jasmonate synthesis and signal transduction, withering, rocking green, terpenoids

中图分类号:

S571.1

卢丽, 詹冬梅, 周承哲, 朱晨, 谢思艺, 徐凯, 田采云, 赖钟雄, 郭玉琼. 茶树茉莉酸合成与转导途径关键基因在乌龙茶加工过程中对萜类物质的影响[J]. 茶叶科学, 2023, 43(1): 91-108. doi: 10.13305/j.cnki.jts.2023.01.007.

LU Li, ZHAN Dongmei, ZHOU Chengzhe, ZHU Chen, XIE Siyi, XU Kai, TIAN Caiyun, LAI Zhongxiong, GUO Yuqiong. Effects of Key Genes of Jasmonic Acid Synthesis and Transduction Pathway in Tea Plant on Terpenoids during Oolong Tea Processing[J]. Journal of Tea Science, 2023, 43(1): 91-108. doi: 10.13305/j.cnki.jts.2023.01.007.

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[1] 朱晨, 张舒婷, 周承哲, 等. 萎凋处理对乌龙茶风味品质形成的转录组分析[J]. 生物工程学报, 2022, 38(1): 303-327.
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茶树茉莉酸合成与转导途径关键基因在乌龙茶加工过程中对萜类物质的影响

Effects of Key Genes of Jasmonic Acid Synthesis and Transduction Pathway in Tea Plant on Terpenoids during Oolong Tea Processing

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