Transcriptome and Metabolic Profiling Unveiled Roles of Peroxidases in Theaflavin Production in Black Tea Processing and Determination of Tea Processing Suitability

• DOI: 10.1021/acs.jafc.9b07737
• Publication Date: 2020-03-04T13:08:24Z
• Authors: Gaoyang Zhang; Jihong Yang; Dandan Cui; Dandan Zhao; Yingying Li; Xiaochun Wan; Jian Zhao
• Keywords: Theaflavin; Black tea; Secondary metabolite

Theaflavins (TFs) are generated by endogenous polyphenol oxidase (PPO)- and peroxidase (POD)-catalyzed catechins oxidation during black tea processing, which needs to be well-controlled obtain a proper TFs/thearubigins (TRs) ratio for better quality. Not all leaves from any plant cultivars or varieties suitable making high-quality teas, regardless of the processing techniques. The mechanisms underlying TFs formation main factors determining leaf suitability not fully understood. We here integrated transcriptome metabolite profiling unveil how enzymes metabolites in changed processing. information enabled us identify several PPO POD genes potentially involved TF production. characterized gene, whose recombinant enzyme showed creation activity. capacity POD-catalyzed production could used as molecular marker breeding