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学者姓名：俞晓敏
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Abstract ：
Tannases hydrolyze ester bonds in hydrolyzable tannins and galloylated compounds with significant applications in food and agricultural industries. However, the diversity of tannase activities among tea plant-associated bacteria remains underexplored. Here, we identified Tanpp, a novel tannase/feruloyl esterase from the endophyte Paraburkholderia pallida XY820. Tanpp displayed optimal activity against (-)-epigallocatechin 3-gallate (EGCG) at 60 degrees C and pH 6.0, with thermal activation upon brief preincubation at 40-45 degrees C. The enzyme demonstrated high specificity for galloylated catechins. Structure-guided mutagenesis yielded Y338A and R304A variants with 3.09- and 1.89-fold increased catalytic efficiency toward EGCG, respectively. This work advances our understanding of tannase function within tea plant microbial communities and positions Tanpp and its engineered derivatives as promising biocatalysts for tea polyphenol biotransformation and functional food applications.
Keyword ：
EGCG EGCG endophytes endophytes enzyme engineering enzyme engineering Paraburkholderia pallida Paraburkholderia pallida tannase tannase tea catechins tea catechins
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| GB/T 7714 | Gao, Fuquan , Liu, Li , Li, Qiyu et al. A Thermally Active Tannase from Tea Endophyte Paraburkholderia pallida Exhibits High Specificity for Galloylated Catechins [J]. | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2025 , 73 (42) : 26972-26983 . |
| MLA | Gao, Fuquan et al. "A Thermally Active Tannase from Tea Endophyte Paraburkholderia pallida Exhibits High Specificity for Galloylated Catechins" . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 73 . 42 (2025) : 26972-26983 . |
| APA | Gao, Fuquan , Liu, Li , Li, Qiyu , You, Xinyu , Wang, Xiaxia , Wu, Ruimei et al. A Thermally Active Tannase from Tea Endophyte Paraburkholderia pallida Exhibits High Specificity for Galloylated Catechins . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2025 , 73 (42) , 26972-26983 . |
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Triterpenoid saponins, bioactive compounds with pharmaceutical relevance and functional food potential, are abundant in tea plants (Camellia sinensis), yet their structural diversity and tissue-specific distribution remain insufficiently explored. Using high-resolution mass spectrometry, Feature-based Molecular Networking, and imaging mass spectrometry (IMS), we profiled 52 tea saponins, including two novel trisaccharide saponins with unique glycosylation patterns. Aerial tissues, particularly buds and leaves, were enriched with cinnamoyldecorated tetrasaccharide saponins, whereas roots predominantly accumulated di- and trisaccharide saponins, with significant cultivar-specific variation. IMS further revealed a compartmentalized root distribution, with diand trisaccharide saponins localized in the epidermis and cortex, while tetrasaccharide saponins were concentrated in the stele. These findings advance understanding of the structural complexity and spatial accumulation of tea saponins, offering insights for bioactive compound extraction and informing breeding strategies to enhance saponin yield and diversity.
Keyword ：
Camellia sinensis Camellia sinensis Mass spectrometry imaging Mass spectrometry imaging Molecular networking Molecular networking MS/MS fragmentation MS/MS fragmentation Spatial metabolomics Spatial metabolomics Triterpenoid saponins Triterpenoid saponins
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| GB/T 7714 | Du, Zhenghua , Zhou, Ying , Guo, Shuang et al. Triterpenoid saponins in tea plants: A spatial and metabolic analysis using UPLC-QTOFMS, molecular networking, and DESI-MSI [J]. | FOOD CHEMISTRY , 2025 , 475 . |
| MLA | Du, Zhenghua et al. "Triterpenoid saponins in tea plants: A spatial and metabolic analysis using UPLC-QTOFMS, molecular networking, and DESI-MSI" . | FOOD CHEMISTRY 475 (2025) . |
| APA | Du, Zhenghua , Zhou, Ying , Guo, Shuang , Dong, Yonghui , Xu, Yongquan , Yu, Xiaomin . Triterpenoid saponins in tea plants: A spatial and metabolic analysis using UPLC-QTOFMS, molecular networking, and DESI-MSI . | FOOD CHEMISTRY , 2025 , 475 . |
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Tea holds significant cultural, economic, and nutritional value globally, yet the industry faces persistent challenges including quality inconsistency, climate change impacts, labor shortages, and inefficient conventional production methods. Machine learning (ML) has emerged as a powerful solution to address these challenges through data-driven decision-making, automation, and resource optimization across the entire production chain. This review systematically examines ML applications throughout tea industry, from cultivation and harvesting to processing and quality assessment. We analyze the development of comprehensive ML pipelines encompassing data acquisition, feature engineering, model development, optimization, evaluation, and deployment. Key technological advancements include automated monitoring systems for enhanced productivity, non-destructive spectroscopic and imaging techniques for improved quality assessment, and precision resource management for sustainable production. Despite its transformative potential, widespread ML adoption faces implementation barriers, including limited data availability, scalability issues, and integration with established practices. To overcome these barriers, we highlight strategic approaches such as advanced preprocessing techniques and domain-specific feature engineering to mitigate data limitations, resource-efficient ML architectures tailored for constrained environments, and user-centered interfaces that effectively bridge computational insights with traditional expertise. By synthesizing theoretical frameworks with practical implementation strategies, this review provides researchers, industry stakeholders, and practitioners with essential knowledge to advance sustainable and efficient tea industry through targeted ML integration.
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| GB/T 7714 | Gao, Fuquan , Wang, Shuyan , Yu, Xiaomin . Machine learning in tea industry: data-driven approaches for quality and sustainability [J]. | BEVERAGE PLANT RESEARCH , 2025 , 5 . |
| MLA | Gao, Fuquan et al. "Machine learning in tea industry: data-driven approaches for quality and sustainability" . | BEVERAGE PLANT RESEARCH 5 (2025) . |
| APA | Gao, Fuquan , Wang, Shuyan , Yu, Xiaomin . Machine learning in tea industry: data-driven approaches for quality and sustainability . | BEVERAGE PLANT RESEARCH , 2025 , 5 . |
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In agronomically important C-4 grasses, efficient CO2 delivery to Rubisco is facilitated by NADP-malic enzyme (C(4)NADP-ME), which decarboxylates malate in bundle sheath cells. However, understanding the molecular regulation of the C(4)NADP-ME gene in sugarcane (Saccharum spp.) is hindered by its complex genetic background. Enzymatic activity assays demonstrated that decarboxylation in sugarcane Saccharum spontaneum predominantly relies on the NADP-ME pathway, similar to sorghum (Sorghum bicolor) and maize (Zea mays). Comparative genomics analysis revealed the recruitment of 8 core C-4 shuttle genes, including C(4)NADP-ME (SsC(4)NADP-ME2), in the C-4 pathway of sugarcane. Contrasting to sorghum and maize, the expression of SsC(4)NADP-ME2 in sugarcane is regulated by different transcription factors (TFs). We propose a gene regulatory network for SsC(4)NADP-ME2, involving candidate TFs identified through gene coexpression analysis and yeast 1-hybrid experiment. Among these, ABA INSENSITIVE5 (ABI5) was validated as the predominant regulator of SsC(4)NADP-ME2 expression, binding to a G-box within its promoter region. Interestingly, the core element ACGT within the regulatory G-box was conserved in sugarcane, sorghum, maize, and rice (Oryza sativa), suggesting an ancient regulatory code utilized in C-4 photosynthesis. This study offers insights into SsC(4)NADP-ME2 regulation, crucial for optimizing sugarcane as a bioenergy crop.
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| GB/T 7714 | Hua, Xiuting , Shi, Huihong , Zhuang, Gui et al. Regulatory network of the late-recruited primary decarboxylase C4NADP-ME in sugarcane [J]. | PLANT PHYSIOLOGY , 2024 , 196 (4) : 2685-2700 . |
| MLA | Hua, Xiuting et al. "Regulatory network of the late-recruited primary decarboxylase C4NADP-ME in sugarcane" . | PLANT PHYSIOLOGY 196 . 4 (2024) : 2685-2700 . |
| APA | Hua, Xiuting , Shi, Huihong , Zhuang, Gui , Lan, Yuhong , Zhou, Shaoli , Zhao, Dongxu et al. Regulatory network of the late-recruited primary decarboxylase C4NADP-ME in sugarcane . | PLANT PHYSIOLOGY , 2024 , 196 (4) , 2685-2700 . |
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Triterpenoids from Camellia species comprise a diverse class of bioactive compounds with great therapeutic potential. However, triterpene biosynthesis in tea plants (Camellia sinensis) remains elusive. Here, we identified eight putative 2,3-oxidosqualene cyclase (OSC) genes (CsOSC1-8) from the tea genome and characterized the functions of five through heterologous expression in yeast and tobacco and transient overexpression in tea plants. CsOSC1 was found to be a beta-amyrin synthase, whereas CsOSC4, 5, and 6 exhibited multifunctional alpha-amyrin synthase activity. Molecular docking and site-directed mutagenesis showed that the CsOSC6M259T/W260L double mutant yielded >40% lupeol, while the CsOSC1 W259L single mutant alone was sufficient for lupeol production. The V732F mutation in CsOSC5 altered product formation from friedelin to taraxasterol and psi-taraxasterol. The L254 M mutation in the cycloartenol synthase CsOSC8 enhanced the catalytic activity. Our findings shed light on the molecular basis governing triterpene diversity in tea plants and offer potential avenues for OSC engineering.
Keyword ：
2,3-oxidosqualene cyclase (OSC) 2,3-oxidosqualene cyclase (OSC) Camellia sinensis Camellia sinensis product specificity product specificity triterpene biosynthesis triterpene biosynthesis
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| GB/T 7714 | Du, Zhenghua , Gao, Fuquan , Wang, Shuyan et al. Genome-Wide Investigation of Oxidosqualene Cyclase Genes Deciphers the Genetic Basis of Triterpene Biosynthesis in Tea Plants [J]. | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (18) : 10584-10595 . |
| MLA | Du, Zhenghua et al. "Genome-Wide Investigation of Oxidosqualene Cyclase Genes Deciphers the Genetic Basis of Triterpene Biosynthesis in Tea Plants" . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 72 . 18 (2024) : 10584-10595 . |
| APA | Du, Zhenghua , Gao, Fuquan , Wang, Shuyan , Sun, Shuai , Chen, Chanxin , Wang, Xiaxia et al. Genome-Wide Investigation of Oxidosqualene Cyclase Genes Deciphers the Genetic Basis of Triterpene Biosynthesis in Tea Plants . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (18) , 10584-10595 . |
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Flavonol glycosides, contributing to the health benefits and distinctive flavors of tea (Camellia sinensis), accumulate predominantly as diglycosides and triglycosides in tea leaves. However, the UDP-glycosyltransferases (UGTs) mediating flavonol multiglycosylation remain largely uncharacterized. In this study, we employed an integrated proteomic and metabolomic strategy to identify and characterize key UGTs involved in flavonol triglycoside biosynthesis. The recombinant rCsUGT75AJ1 exhibited flavonoid 4 '-O-glucosyltransferase activity, while rCsUGT75L72 preferentially catalyzed 3-OH glucosylation. Notably, rCsUGT73AC15 displayed substrate promiscuity and regioselectivity, enabling glucosylation of rutin at multiple sites and kaempferol 3-O-rutinoside (K3R) at the 7-OH position. Kinetic analysis revealed rCsUGT73AC15's high affinity for rutin (K-m = 9.64 mu M). Across cultivars, CsUGT73AC15 expression inversely correlated with rutin levels. Moreover, transient CsUGT73AC15 silencing increased rutin and K3R accumulation while decreasing their respective triglycosides in tea plants. This study offers new mechanistic insights into the key roles of UGTs in regulating flavonol triglycosylation in tea plants.
Keyword ：
astringent compounds astringent compounds Camellia sinensis Camellia sinensis flavonol triglycosides flavonol triglycosides rutin rutin UDP-glycosyltransferases UDP-glycosyltransferases
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| GB/T 7714 | Wang, Shuyan , Sun, Shuai , Du, Zhenghua et al. Characterization of CsUGT73AC15 as a Multifunctional Glycosyltransferase Impacting Flavonol Triglycoside Biosynthesis in Tea Plants [J]. | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (23) : 13328-13340 . |
| MLA | Wang, Shuyan et al. "Characterization of CsUGT73AC15 as a Multifunctional Glycosyltransferase Impacting Flavonol Triglycoside Biosynthesis in Tea Plants" . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 72 . 23 (2024) : 13328-13340 . |
| APA | Wang, Shuyan , Sun, Shuai , Du, Zhenghua , Gao, Fuquan , Li, Yeye , Han, Wenbo et al. Characterization of CsUGT73AC15 as a Multifunctional Glycosyltransferase Impacting Flavonol Triglycoside Biosynthesis in Tea Plants . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (23) , 13328-13340 . |
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Roasting is crucial for the distinct flavor of Wuyi rock tea (WRT). This study applied untargeted metabolomics to investigate the effects of roasting on 139 WRT samples roasted at light fire (LF) or moderate fire (MF) intensities. Compared to LF, MF roasting led to a decrease in the cis/trans flavanol ratio by 56% and theanine by 85%, while increasing the levels of N-ethyl-2-pyrrolidione-substituted flavanols (EPSFs), flavonol aglycones and flavone C-glycosides. Two new roast markers, 3-p-coumaroyl 1,5-lactone and 4-p-coumaroyl 1,5-lactone, were identified in WRT and their formation increased with roasting temperature. MF roasting facilitated the formation of diverse heterocycles (e.g., pyrazines) and aldehydes (e.g., (Z)-4-heptenal and (E,E)-2.4-decadienal) that contributed to the augmented roasted and fatty odors in WRT. Additionally, the Maillard product furfuryl methyl ether was solely detected in MF samples. These findings provide novel insights into roast markers in WRT with implications for improving quality control measures during tea roasting.
Keyword ：
Chlorogenic acid lactones Chlorogenic acid lactones Flavonoids Flavonoids Metabolomics Metabolomics Tea roasting Tea roasting Volatile compounds Volatile compounds Wuyi rock tea Wuyi rock tea
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| GB/T 7714 | Peng, Yifei , Du, Zhenghua , Wang, Xiaxia et al. From heat to flavor: Unlocking new chemical signatures to discriminate Wuyi rock tea under light and moderate roasting [J]. | FOOD CHEMISTRY , 2024 , 431 . |
| MLA | Peng, Yifei et al. "From heat to flavor: Unlocking new chemical signatures to discriminate Wuyi rock tea under light and moderate roasting" . | FOOD CHEMISTRY 431 (2024) . |
| APA | Peng, Yifei , Du, Zhenghua , Wang, Xiaxia , Wu, Ruimei , Zheng, Chao , Han, Wenbo et al. From heat to flavor: Unlocking new chemical signatures to discriminate Wuyi rock tea under light and moderate roasting . | FOOD CHEMISTRY , 2024 , 431 . |
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This study aimed to investigate the effects of tea green leafhopper damage on the sensory quality and metabolite composition of Oriental Beauty by using tea leaves from different varieties of tea plants and processing factories. The results indicated that tea green leafhopper damage could reduce bitterness and increase the level of fruity aroma, which was related to the content changes of catechin components and alcohol substances. Furthermore, the tea green leafhopper salivary treatment experiment revealed that the decrease of catechin content and increase of theaflavin content were mainly influenced by the action of saliva and mechanical injury, and changes in volatile components such as linalool oxidation were responsible for the alteration in aroma. These findings provide a theoretical reference for the aroma formation and quality improvement of Oriental Beauty. © 2024 The Authors. Food Frontiers published by Nanchang University, Northwest University, Jiangsu University, Zhejiang University, Fujian Agriculture and Forestry University and John Wiley & Sons Australia, Ltd.
Keyword ：
Animals Animals Flavonoids Flavonoids Forestry Forestry Metabolites Metabolites Phenols Phenols Plants (botany) Plants (botany)
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| GB/T 7714 | Zeng, Lin , Liu, Yu-Yi , Wang, Fang et al. Effect of tea green leafhopper (Empoasca onukii Matsuda) sucking on the quality of Oriental Beauty [J]. | Food Frontiers , 2024 , 5 (4) : 1571-1582 . |
| MLA | Zeng, Lin et al. "Effect of tea green leafhopper (Empoasca onukii Matsuda) sucking on the quality of Oriental Beauty" . | Food Frontiers 5 . 4 (2024) : 1571-1582 . |
| APA | Zeng, Lin , Liu, Yu-Yi , Wang, Fang , Jin, Shan , Chen, Lian-Shuang , Fu, Yan-Qing et al. Effect of tea green leafhopper (Empoasca onukii Matsuda) sucking on the quality of Oriental Beauty . | Food Frontiers , 2024 , 5 (4) , 1571-1582 . |
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为研究不同造型工艺对白牡丹茶主要化学成分的影响，以福安大白为原料，参照传统白茶加工工艺，分别对含水率（质量分数）为(40±1)%、(35±1)%、(30±1)%的萎凋叶进行轻揉（QR）或理条（LT）造型，采用超高效液相色谱串联三重四极杆质谱（UPLC-QqQ-MS）及顶空固相微萃取-气相色谱-飞行时间质谱（HS-SPME-GC-TOF-MS）对茶样主要化学成分进行检测分析。结果表明，不同造型工艺白牡丹茶感官品质得分随萎凋叶含水率的降低而降低；相同含水率时，轻揉造型优于理条造型；经造型（QR、LT）的白牡丹茶中总氨基酸及总儿茶素的质量分数显著低于传统白牡丹茶（CK）(P<0.05)，总糖的质量分数和醛类挥发性物质相对含量显著高于传统白牡丹茶（P<0.05）;(40±1)%的较高含水率萎凋叶经轻揉造型制得的白牡丹茶茶汤滋味的鲜爽度、浓厚度及甘甜度更好，甜花香明显。综合而言，(40±1)%的较高含水率萎凋叶经造型制得的白牡丹茶综合品质较好，轻揉有利于形成甜花香，理条更利于清香风味的形成，可为利用造型工艺改善白牡丹茶风味品质提供参考。
Keyword ：
品质 品质 白牡丹茶 白牡丹茶 造型工艺 造型工艺
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| GB/T 7714 | 封娇 , 谭艳娉 , 庄莉萍 et al. 造型工艺对白牡丹茶中主要化学成分的影响 [J]. | 食品与生物技术学报 , 2024 , 43 (06) : 144-154 . |
| MLA | 封娇 et al. "造型工艺对白牡丹茶中主要化学成分的影响" . | 食品与生物技术学报 43 . 06 (2024) : 144-154 . |
| APA | 封娇 , 谭艳娉 , 庄莉萍 , 庄加耘 , 孙志琳 , 林宏政 et al. 造型工艺对白牡丹茶中主要化学成分的影响 . | 食品与生物技术学报 , 2024 , 43 (06) , 144-154 . |
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Phytochrome-interacting factors (PIFs) are pivotal transcriptional regulators controlling photomorphogenesis, environmental responses, and development in plants. However, their specific roles in coordinating adaptation towards abiotic stress and metabolism remain underexplored in tea plants. Here, we identified seven PIF members from four distinct clades (PIF1, PIF3, PIF7, and PIF8). Promoter analysis implicated CsPIFs in integrating light, stress, hormone, and circadian signals. Most CsPIFs exhibited rapid increase in expression under shading, especially CsPIF7b/8a, which displayed significant changes in long-term shading condition. Under drought/salt stress, CsPIF3b emerged as a potential positive regulator. CsPIF3a was induced by low temperature and co-expressed with CsCBF1/3 and CsDREB2A cold response factors. Dual-luciferase assays confirmed that act as negative regulator of the CBF pathway. Expression profiling across 11 tea cultivars associated specific CsPIFs with chlorophyll biosynthesis and accumulation of anthocyanins, flavonols, and other metabolites. In summary, this study highlights the significance of CsPIFs as central coordinators in managing intricate transcriptional reactions to simultaneous abiotic stresses and metabolic adjustments in tea plants. This insight informs future strategies for enhancing this economically crucial crop through crop improvement initiatives.
Keyword ：
Abiotic stress Abiotic stress Camellia sinensis Camellia sinensis Phytochrome-interacting factors Phytochrome-interacting factors Secondary metabolism Secondary metabolism
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| GB/T 7714 | Sun, Shuai , Wu, Peichen , Gao, Fuquan et al. Genome-wide identification and expression analysis of phytochrome-interacting factor genes during abiotic stress responses and secondary metabolism in the tea plant [J]. | PLANT PHYSIOLOGY AND BIOCHEMISTRY , 2024 , 215 . |
| MLA | Sun, Shuai et al. "Genome-wide identification and expression analysis of phytochrome-interacting factor genes during abiotic stress responses and secondary metabolism in the tea plant" . | PLANT PHYSIOLOGY AND BIOCHEMISTRY 215 (2024) . |
| APA | Sun, Shuai , Wu, Peichen , Gao, Fuquan , Yu, Xiaomin , Liu, Ying , Zheng, Chao . Genome-wide identification and expression analysis of phytochrome-interacting factor genes during abiotic stress responses and secondary metabolism in the tea plant . | PLANT PHYSIOLOGY AND BIOCHEMISTRY , 2024 , 215 . |
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