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学者姓名：陈思
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Abstract ：
本试验采用顶空固相微萃取-气相色谱-飞行时间质谱（HS-SPMEGC-TOFMS）为基础的代谢组学技术，对同批茶青按照不同摊青工艺制成的三种铁观音毛茶进行香气物质解析。结果表明，铁观音中18种特征香气组分在摊青过程发生了明显变化，酯类物质变化最显著，其次是萜类和醇类。“正味型”铁观音含有更高浓度的水杨酸甲酯、茉莉内酯和吲哚等花香味物质，具有浓郁的兰花香；“消青型”铁观音富含苯乙醛，呈现出独特的花果香；“拖酸型”铁观音中苯乙醇、芳樟醇、苯甲腈和多种酯类物质含量最高，是其特有果香味和青气味的来源。综上所述，摊青工艺对铁观音香气品质的形成和变化具有重要影响。该研究为铁观音茶叶加工工艺优化、创新和质量提高提供了科学依据。
Keyword ：
摊青工艺 摊青工艺 茶叶品质 茶叶品质 铁观音 铁观音 非靶向代谢组学 非靶向代谢组学 香气 香气
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| GB/T 7714 | 刘丽 , 刘惠惠 , 陈思 et al. 不同摊青工艺对铁观音乌龙茶香气品质的影响 [J]. | 福建茶叶 , 2023 , 45 (07) : 31-34 . |
| MLA | 刘丽 et al. "不同摊青工艺对铁观音乌龙茶香气品质的影响" . | 福建茶叶 45 . 07 (2023) : 31-34 . |
| APA | 刘丽 , 刘惠惠 , 陈思 , 俞晓敏 . 不同摊青工艺对铁观音乌龙茶香气品质的影响 . | 福建茶叶 , 2023 , 45 (07) , 31-34 . |
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As the major contributors to the floral odors of tea products, terpenoid volatiles play critical roles in the defense response of plants to multiple stresses. Until now, only a few TPS genes in tea plants (Camellia sinensis) have been functionally validated. In this study, by comparative studies conducted at gene, protein, and metabolite levels during oolong tea processing, we isolated an ocimene synthase gene, CsOCS, which displays a low similarity to previously characterized tea ocimene synthases. Further prokaryotic expression and subcellular localization analysis showed that it is plastid-located and could produce (E)-beta-ocimene and (Z)-beta-ocimene using GPP as the substrate. The optimum temperature and pH of the enzyme were 30 degrees C and 7.5, respectively. Treatment with exogenous methyl jasmonate elevated the transcript level of CsOCS and enhanced the emission of ocimene from tea leaves. Collectively, CsOCS is implicated as a key enzyme for beta-ocimene synthesis during oolong tea processing.
Keyword ：
jasmonates jasmonates ocimene ocimene oolong tea oolong tea stress response stress response tea processing tea processing terpene synthase terpene synthase
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| GB/T 7714 | Chen, Si , Xie, Peifeng , Li, Yeye et al. New Insights into Stress-Induced β-Ocimene Biosynthesis in Tea (Camellia sinensis) Leaves during Oolong Tea Processing [J]. | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2021 , 69 (39) : 11656-11664 . |
| MLA | Chen, Si et al. "New Insights into Stress-Induced β-Ocimene Biosynthesis in Tea (Camellia sinensis) Leaves during Oolong Tea Processing" . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 69 . 39 (2021) : 11656-11664 . |
| APA | Chen, Si , Xie, Peifeng , Li, Yeye , Wang, Xiaxia , Liu, Huihui , Wang, Shanshan et al. New Insights into Stress-Induced β-Ocimene Biosynthesis in Tea (Camellia sinensis) Leaves during Oolong Tea Processing . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2021 , 69 (39) , 11656-11664 . |
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Oolong tea is a partially fermented tea with distinct tastes and aromas. However, the dynamic biochemical changes during oolong tea processing are not well understood. In this study, we performed metabolomics-based profiling of non-volatile and volatile constituents of oolong tea during its entire processing procedures by UPLC-QTOF MS and GC-TOF MS. A step-wise change of tea metabolome was observed, where catechins and oxidized products, flavonol glycosides and amino acids were identified as key discriminate metabolites. The ZuoQing process comprising alternating YaoQing and TanQing steps was deemed most critical for key metabolic transformation. Extensive YaoQing facilitated the oxidative polymerizations of catechins into theaflavins and proanthocyanidins, lowering the astringency in raw tea. Two direct terpene precursors farnesyl pyrophosphate and geranyl pyrophosphate accumulated to high levels during ZuoQing, which provided more substrates for the synthesis of downstream volatile terpenes. Moreover, both YaoQing and prolonged TanQing facilitated the formation of terpenes as well as fatty acid and benzenoid-derived volatiles, which contributed to the fruity and floral fragrances in oolong tea. The fixation step not only converted amino acids into aromatic compounds, but also lowered the amounts of flavonol glycosides, potentially improving the flavor quality of the final tea product. This study provides a comprehensive profile of flavor-related metabolic changes during oolong tea processing and will contribute to better quality control and flavor improvement of oolong tea.
Keyword ：
Aromas Aromas GC-TOF MS GC-TOF MS Metabolomics Metabolomics Oolong tea Oolong tea Tastes Tastes Tea processing Tea processing UPLC-QTOF MS UPLC-QTOF MS
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| GB/T 7714 | Chen, Si , Liu, Huihui , Zhao, Xiaoman et al. Non-targeted metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during oolong tea manufacture [J]. | FOOD RESEARCH INTERNATIONAL , 2020 , 128 . |
| MLA | Chen, Si et al. "Non-targeted metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during oolong tea manufacture" . | FOOD RESEARCH INTERNATIONAL 128 (2020) . |
| APA | Chen, Si , Liu, Huihui , Zhao, Xiaoman , Li, Xinlei , Shan, Wenna , Wang, Xiaxia et al. Non-targeted metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during oolong tea manufacture . | FOOD RESEARCH INTERNATIONAL , 2020 , 128 . |
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Tea (Camellia sinensis (L.)) is an important economic plant. Light is the earliest external signal factor during the postharvest processing of oolong tea, and the solar withering is an indispensable process for aroma formation. In this study, Tieguanyin was used to analyze the effect of sunlight on aroma metabolism, which indicated that the main aroma compounds were significantly increased during solar withering for 15 min compared to the indoor withering. In addition, differentially expressed genes related to aroma metabolism were identified and quantified using the high-throughput Illumina RNA-Seq technology. The expression levels of key regulatory genes were consistent with the results from the gas chromatography-time of flight mass spectrometry (GC-TOF-MS) analysis, especially in terpenoid metabolic pathway, which showed that aroma metabolism could significantly respond to the short-term light, while its expression level was easily inhibited by the up-regulation of heat shock protein. Taken together, those data provides further insights into the mechanisms, contributing to aroma metabolism of tea plant.
Keyword ：
Aroma metabolism Aroma metabolism HSF HSF HSPs HSPs Indoor withering Indoor withering Solar withering Solar withering Volatile compounds Volatile compounds
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| GB/T 7714 | Deng, Huili , Chen, Shousong , Zhou, Ziwei et al. Transcriptome analysis reveals the effect of short-term sunlight on aroma metabolism in postharvest leaves of oolong tea(Camellia sinensis) [J]. | FOOD RESEARCH INTERNATIONAL , 2020 , 137 . |
| MLA | Deng, Huili et al. "Transcriptome analysis reveals the effect of short-term sunlight on aroma metabolism in postharvest leaves of oolong tea(Camellia sinensis)" . | FOOD RESEARCH INTERNATIONAL 137 (2020) . |
| APA | Deng, Huili , Chen, Shousong , Zhou, Ziwei , Li, Xinlei , Chen, Si , Hu, Juan et al. Transcriptome analysis reveals the effect of short-term sunlight on aroma metabolism in postharvest leaves of oolong tea(Camellia sinensis) . | FOOD RESEARCH INTERNATIONAL , 2020 , 137 . |
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Tea green leafhopper [Empoasca (Matsumurasca) onukii Matsuda] is one of the most devastating pests of tea plants (Camellia sinensis), greatly impacting tea yield and quality. A thorough understanding of the interactions between the tea green leafhopper and the tea plant would facilitate a better pest management. To gain more insights into the molecular and biochemical mechanisms behind their interactions, a combined analysis of the global transcriptome and metabolome reconfiguration of the tea plant challenged with tea green leafhoppers was performed for the first time, complemented with phytohormone analysis. Non-targeted metabolomics analysis by ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-QTOF MS), together with quantifications by ultra-performance liquid chromatography triple quadrupole mass spectrometry (UPLC-QqQ MS), revealed a marked accumulation of various flavonoid compounds and glycosidically bound volatiles but a great reduction in the level of amino acids and glutathione upon leaf herbivory. RNA-Seq data analysis showed a clear modulation of processes related to plant defense. Genes pertaining to the biosynthesis of phenylpropanoids and flavonoids, plant-pathogen interactions, and the biosynthesis of cuticle wax were significantly up-regulated. In particular, the transcript level for a CER1 homolog involved in cuticular wax alkane formation was most drastically elevated and an increase in C29 alkane levels in tea leaf waxes was observed. The tea green leafhopper attack triggered a significant increase in salicylic acid (SA) and a minor increase in jasmonic acid (JA) in infested tea leaves. Moreover, transcription factors (TFs) constitute a large portion of differentially expressed genes, with several TFs families likely involved in SA and JA signaling being significantly induced by tea green leafhopper feeding. This study presents a valuable resource for uncovering insect-induced genes and metabolites, which can potentially be used to enhance insect resistance in tea plants.
Keyword ：
defense response defense response hormone signaling hormone signaling metabolomics metabolomics plant-herbivore interaction plant-herbivore interaction RNA-Seq RNA-Seq tea green leafhopper tea green leafhopper
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| GB/T 7714 | Zhao, Xiaoman , Chen, Si , Wang, Shanshan et al. Defensive Responses of Tea Plants (Camellia sinensis) Against Tea Green Leafhopper Attack: A Multi-Omics Study [J]. | FRONTIERS IN PLANT SCIENCE , 2020 , 10 . |
| MLA | Zhao, Xiaoman et al. "Defensive Responses of Tea Plants (Camellia sinensis) Against Tea Green Leafhopper Attack: A Multi-Omics Study" . | FRONTIERS IN PLANT SCIENCE 10 (2020) . |
| APA | Zhao, Xiaoman , Chen, Si , Wang, Shanshan , Shan, Wenna , Wang, Xiaxia , Lin, Yuzhen et al. Defensive Responses of Tea Plants (Camellia sinensis) Against Tea Green Leafhopper Attack: A Multi-Omics Study . | FRONTIERS IN PLANT SCIENCE , 2020 , 10 . |
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The tea plant (Camellia sinensis) presents an excellent system to study evolution and diversification of the numerous classes, types and variable contents of specialized metabolites. Here, we investigate the relationship among C. sinensis phylogenetic groups and specialized metabolites using transcriptomic and metabolomic data on the fresh leaves collected from 136 representative tea accessions in China. We obtain 925,854 high-quality single-nucleotide polymorphisms (SNPs) enabling the refined grouping of the sampled tea accessions into five major clades. Untargeted metabolomic analyses detect 129 and 199 annotated metabolites that are differentially accumulated in different tea groups in positive and negative ionization modes, respectively. Each phylogenetic group contains signature metabolites. In particular, CSA tea accessions are featured with high accumulation of diverse classes of flavonoid compounds, such as flavanols, flavonol mono-/di-glycosides, proanthocyanidin dimers, and phenolic acids. Our results provide insights into the genetic and metabolite diversity and are useful for accelerated tea plant breeding. The molecular basis for the unique taste and aroma of tea cultivars is largely unknown, but is critical for breeding new cultivars. Here the authors use transcriptomics and metabolomics to study the relationship among phylogenetic groups and specialized metabolites from 136 tea accessions in China.
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| GB/T 7714 | Yu, Xiaomin , Xiao, Jiajing , Chen, Si et al. Metabolite signatures of diverse Camellia sinensis tea populations [J]. | NATURE COMMUNICATIONS , 2020 , 11 (1) . |
| MLA | Yu, Xiaomin et al. "Metabolite signatures of diverse Camellia sinensis tea populations" . | NATURE COMMUNICATIONS 11 . 1 (2020) . |
| APA | Yu, Xiaomin , Xiao, Jiajing , Chen, Si , Yu, Yuan , Ma, Jianqiang , Lin, Yuzhen et al. Metabolite signatures of diverse Camellia sinensis tea populations . | NATURE COMMUNICATIONS , 2020 , 11 (1) . |
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为探明不同烘焙程度(轻火和中火)与等级(低等级和高等级)武夷肉桂茶的品质差异,本实验通过茶汤理化特性测定和超高效液相色谱-三重四极杆-质谱检测,分别对武夷肉桂茶茶汤的色差、pH值、电导率和主要滋味成分进行分析。结果表明:高等级武夷肉桂茶茶汤pH值、电导率、明亮度极显著高于低等级茶(P<0.01),茶汤色彩饱和度显著低于低等级茶(P<0.05),说明高等级茶汤的亮度优于低等级茶汤;中火茶茶汤红绿度、黄蓝度、色相、色调彩度、色彩饱和度和色相角与轻火茶存在显著或极显著差异(P<0.05,P<0.01),中火高等级茶茶汤p H值极显著低于轻火高等级茶(P<0.01),中火茶汤色泽更偏红,而轻火茶汤色泽偏黄。主要滋味物质中高等级武夷肉桂茶的7种儿茶素组分含量极显著高于低等级茶(P<0.01),中火茶汤的没食子儿茶素没食子酸酯、表儿茶素、表没食子儿茶素、表没食子儿茶素没食子酸酯、(-)-表没食子儿茶素-3-O(3-O-甲基)没食子酸酯含量与轻火茶存在显著或极显著差异(P<0.05,P<0.01);其中13种氨基酸组分含量在高等级茶中均显著或极显著高于低等级茶(P<0.05,P<0.01),在中火高等级茶中均极显著低于轻火高等级茶(P<0.01),而酪氨酸(Tyr)含量在高等级茶中极显著低于低等级茶(P<0.01),在中火低等级茶中极显著低于轻火低等级茶(P<0.01);高等级茶茶黄素含量极显著高于低等级茶(P<0.01),咖啡碱和芦丁含量极显著低于低等级茶(P<0.01),可见高等级茶汤内含物更加丰富。这些品质差异指标分析结果可为武夷肉桂茶品质鉴定提供一定的参考依据。
Keyword ：
pH值 pH值 武夷肉桂茶 武夷肉桂茶 滋味物质 滋味物质 电导率 电导率 色差 色差
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| GB/T 7714 | 徐邢燕 , 陈思 , 俞晓敏 et al. 不同烘焙程度与等级武夷肉桂茶品质差异分析 [J]. | 食品科学 , 2020 , 41 (13) : 22-28 . |
| MLA | 徐邢燕 et al. "不同烘焙程度与等级武夷肉桂茶品质差异分析" . | 食品科学 41 . 13 (2020) : 22-28 . |
| APA | 徐邢燕 , 陈思 , 俞晓敏 , 赵小嫚 , 林宏政 , 刘国英 et al. 不同烘焙程度与等级武夷肉桂茶品质差异分析 . | 食品科学 , 2020 , 41 (13) , 22-28 . |
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White tea (WT) is one of six tea types originally derived from Fujian Province, China. White tea is known for its health-promoting properties. However, the neuroprotective and anti-aggregatory properties of WT against the hallmark toxic Alzheimer's protein, A have not been investigated. In this study, WT, green tea (GT), oolong tea (OT) and black tea (BT) were manufactured using tea leaves from the cultivar Camellia sinensis (Jin Guanyin). The protective effects of these tea extracts were then studied under oxidative stress conditions via t-bhp and H2O2 exposure, in addition to A treatment using a PC-12 cell model. Each tea type failed to rescue PC-12 cells from either t-bhp or H2O2-mediated toxicity, however each extract exerted significant protection against A-evoked neurotoxicity. Results of the Thioflavin T Kinetic (ThT) and TEM assay showed that A aggregate formation was inhibited by each tea type. Additionally, TEM also supported the different anti-aggregatory effect of WT by modifying A into an amorphous and punctate aggregate morphology. Higher accumulated precedent or potential neuroprotective compounds in WT, including ECG''3Me, 8-C-ascorbyl-EGCG, GABA and Gln, in addition to flavonol or flavone glycosides detected by using UPLC-QTOF-MS and UPLC-QqQ-MS, may contribute to a favourable anti-aggregative and neuroprotective effect of WT against A.
Keyword ：
Alzheimer's disease Alzheimer's disease amyloid amyloid chemical profiles chemical profiles oxidative stress oxidative stress PC-12 cell PC-12 cell UPLC-QqQ-MS UPLC-QqQ-MS UPLC-QTOF-MS UPLC-QTOF-MS white tea white tea
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| GB/T 7714 | Li, Xinlei , Smid, Scott D. , Lin, Jun et al. Neuroprotective and Anti-Amyloid Effect and Main Chemical Profiles of White Tea: Comparison Against Green, Oolong and Black Tea [J]. | MOLECULES , 2019 , 24 (10) . |
| MLA | Li, Xinlei et al. "Neuroprotective and Anti-Amyloid Effect and Main Chemical Profiles of White Tea: Comparison Against Green, Oolong and Black Tea" . | MOLECULES 24 . 10 (2019) . |
| APA | Li, Xinlei , Smid, Scott D. , Lin, Jun , Gong, Zhihong , Chen, Si , You, Fangning et al. Neuroprotective and Anti-Amyloid Effect and Main Chemical Profiles of White Tea: Comparison Against Green, Oolong and Black Tea . | MOLECULES , 2019 , 24 (10) . |
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Membrane remodeling modulates many biological processes. The binding of peripheral proteins to lipid membranes results in membrane invaginations and protrusions, which regulate essential intra-cellular membrane and extra-cellular trafficking events. Proteins that bind and re-shape bio-membranes have been identified and extensively investigated. The Bin/Amphiphysin/Rvs (BAR) domain proteins are crescent-shape and play a conserved role in tubulation and sculpturing of cell membranes. We deployed targeted gene replacement technique to functionally characterize two hypothetical proteins (MoBar-A and MoBar-B) containing unitary N-BAR domain in Magnaporthe oryzae. The results obtained from phenotypic examinations showed that MoBAR-A deletion exerted a significant reduction in the growth of the defective Mobar-A strain. Also, MoBAR-A disruption exclusively compromised hyphae-mediated infection. Additionally, the targeted replacement of MoBAR-A suppressed the expression of genes associated with the formation of hyphae tip appressorium-like structure in M. oryzae. Furthermore, single as well as combined deletion of MoBAR-A and MoBAR-B down-regulated the expression of nine different membrane-associated genes. From these results, we inferred that MoBAR-A plays a key and unique role in the pathogenesis of M. oryzae through direct or indirect regulation of the development of appressorium-like structures developed by hyphae tip. Taken together, these results provide unique insights into the direct contribution of the N-BAR domain proteins to morphological, reproduction, and infectious development of M. oryzae.
Keyword ：
Appressorium-like structure Appressorium-like structure Magnaporthe oryzae Magnaporthe oryzae Membrane tubulation Membrane tubulation N-BAR domain N-BAR domain Peripheral membrane protein Peripheral membrane protein
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| GB/T 7714 | Lin, Lili , Chen, Xiaomin , Shabbir, Ammarah et al. A putative N-BAR-domain protein is crucially required for the development of hyphae tip appressorium-like structure and its plant infection in Magnaporthe oryzae [J]. | PHYTOPATHOLOGY RESEARCH , 2019 , 1 (1) . |
| MLA | Lin, Lili et al. "A putative N-BAR-domain protein is crucially required for the development of hyphae tip appressorium-like structure and its plant infection in Magnaporthe oryzae" . | PHYTOPATHOLOGY RESEARCH 1 . 1 (2019) . |
| APA | Lin, Lili , Chen, Xiaomin , Shabbir, Ammarah , Chen, Si , Chen, Xuewen , Wang, Zonghua et al. A putative N-BAR-domain protein is crucially required for the development of hyphae tip appressorium-like structure and its plant infection in Magnaporthe oryzae . | PHYTOPATHOLOGY RESEARCH , 2019 , 1 (1) . |
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Tea plants produce extremely diverse and abundant specialized metabolites, the types and levels of which are developmentally and environmentally regulated. However, little is known about how developmental cues affect the synthesis of many of these molecules. In this study, we conducted a comparative profiling of specialized metabolites from six different tissues in a premium oolong tea cultivar, Tieguanyin, which is gaining worldwide popularity due to its uniquely rich flavors and health benefits. UPLC-QTOF MS combined with multivariate analyses tentatively identified 68 metabolites belonging to 11 metabolite classes, which exhibited sharp variations among tissues. Several metabolite classes, such as flavonoids, alkaloids, and hydroxycinnamic acid amides were detected predominantly in certain plant tissues. In particular, tricoumaroyl spermidine and dicoumaroyl putrescine were discovered as unique tea flower metabolites. This study offers novel insights into tissue-specific specialized metabolism in Tieguanyin, which provides a good reference point to explore gene-metabolite relationships in this cultivar.
Keyword ：
metabolite profiling metabolite profiling metabolomics metabolomics oolong tea oolong tea Tieguanyin tea cultivar Tieguanyin tea cultivar UPLC-QTOF MS UPLC-QTOF MS
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| GB/T 7714 | Chen, Si , Lin, Jun , Liu, Huihui et al. Insights into Tissue-specific Specialized Metabolism in Tieguanyin Tea Cultivar by Untargeted Metabolomics [J]. | MOLECULES , 2018 , 23 (7) . |
| MLA | Chen, Si et al. "Insights into Tissue-specific Specialized Metabolism in Tieguanyin Tea Cultivar by Untargeted Metabolomics" . | MOLECULES 23 . 7 (2018) . |
| APA | Chen, Si , Lin, Jun , Liu, Huihui , Gong, Zhihong , Wang, Xiaxia , Li, Meihong et al. Insights into Tissue-specific Specialized Metabolism in Tieguanyin Tea Cultivar by Untargeted Metabolomics . | MOLECULES , 2018 , 23 (7) . |
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