Characterization of a heat responsive UDP: Flavonoid glucosyltransferase gene in tea plant (Camellia sinensis)

• DOI: 10.1371/journal.pone.0207212
• Publication Date: 2018-11-26T19:38:31Z
• Authors: Xiaojia Su; Wenzhao Wang; Tao Xia; Liping Gao; Guoan Shen; Yongzhen Pang
• Keywords: Flavonoids; 0301 basic medicine; Hot Temperature; Science; Q; R; Genes, Plant; Camellia sinensis; Gene Expression Regulation, Enzymologic; Recombinant Proteins; Uridine Diphosphate; Substrate Specificity; Kinetics; 03 medical and health sciences; Amino Acid Substitution; Gene Expression Regulation, Plant; Glucosyltransferases; Mutagenesis, Site-Directed; Medicine; Amino Acid Sequence; Phylogeny; Research Article; Plant Proteins

Tea plant (Camellia sinensis) accumulates abundant flavonoid glycosides that are the major bioactive ingredients in tea. Biosynthesis of flavonoid glycosides are catalyzed by UDP-glucosyltransferases (UGTs) that are widely present in plants. Among one hundred and seventy-eight UGTs genes that we have previously identified in tea plant, few of them have been functionally characterized. In the present study, we further identified UGT73A17 gene that is responsible for the biosynthesis of a broad range of flavonoid glycosides. Sequence analysis revealed that the deduced UGT73A17 protein showed high identity with 7-O-glycosyltransferases at amino acid level and it was clustered into the clade containing several 7-O-glycosyltransferases from other plant species. Enzymatic assays revealed that the recombinant UGT73A17 protein (rUGT73A17) exhibited activity toward flavonols (kaempferol, quercetin, and myricetin), flavones (apigenin, luteolin, and tricetin), flavanone (naringenin), isoflavones (genistein) and epicatechin gallate, yielding 7-O-glucosides as the major in vitro products. In particular, rUGT73A17 displayed higher activity at high temperatures (eg. 50°C) than at low temperatures, which was consistent with its relatively high expression level at high temperatures. Two amino acid substitutions at I296L and V466A improved the enzymatic activity of rUGT73A17. Our study demonstrated that UGT73A17 is responsible for the biosynthesis of a broad range of flavonoid glucosides, which is also involved in heat response and quality of tea plant.