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Genomic Variance and Transcriptional Comparisons Reveal the Mechanisms of Leaf Color Affecting Palatability and Stressed Defense in Tea Plant

文献类型： 外文期刊

作者： Wang, Xuewen 1 ; Liu, Ben-ying 3 ; Zhao, Qingshi 1 ; Sun, Xuemei 3 ; Li, Youyong 3 ; Duan, Zhifen 3 ; Miao, Xinli 5 ; Luo 1 ;

作者机构： 1.Yunnan Agr Univ, Coll Trop Crops, Puer 665000, Peoples R China

2.Univ Georgia, Dept Genet, Athens, GA 30602 USA

3.Yunnan Key Lab Tea Sci, Menghai 666201, Peoples R China

4.Yunnan Acad Agr Sci, Tea Res Inst, Menghai 666201, Peoples R China

5.Chuxiong Normal Univ, Sch Math & Stat, Chuxiong 675000, Peoples R China

6.Yunnan Agr Univ, Coll Agr & Biotechnol, Kunming 650201, Yunnan, Peoples R China

关键词： tea; leaf color; gene expression; anthocyanin; transcriptome; resequencing

期刊名称：GENES （ 影响因子：4.096； 五年影响因子：4.339 ）

ISSN：

年卷期： 2019 年 10 卷 11 期

页码：

收录情况： SCI

摘要： Leaves are one of the most important organs of plants, and yet, the association between leaf color and consumable traits remains largely unclear. Tea leaves are an ideal study system with which to investigate the mechanism of how leaf coloration affects palatability, since tea is made from the leaves of the crop Camellia sinensis. Our genomic resequencing analysis of a tea cultivar ZiJuan (ZJ) with purple leaves and altered flavor revealed genetic variants when compared with the green-leaf, wild type cultivar YunKang(YK). RNA-Seq based transcriptomic comparisons of the bud and two youngest leaves in ZJ and YK identified 93%, 9% and 5% expressed genes that were shared in YK- and ZJ-specific cultivars, respectively. A comparison of both transcript abundance and particular metabolites revealed that the high expression of gene UFGT for anthocyanin biosynthesis is responsible for purple coloration, which competes with the intermediates for catechin-like flavanol biosynthesis. Genes with differential expression are enriched in response to stress, heat and defense, and are casually correlated with the environmental stress of ZJ plant origin in the Himalayas. In addition, the highly expressed C4H and LDOX genes for synthesizing flavanol precursors, ZJ-specific CLH1 for degrading chlorophyll, alternatively spliced C4H and FDR and low photosynthesis also contributed to the altered color and flavor of ZJ. Thus, our study provides a better molecular understanding of the effect of purple coloration on leaf flavor, and helps to guide future engineering improvement of palatability.

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