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The proteomes of tea cultivars Zijuan and Yunkang10

ABSTRACT: The shoot of tea cultivars Zijuhttps://www.iprox.cn/page/PCV010.html?projectId=IPX0005046000an and Yunkang10 are purple and green, respectively, and there are differences in flavonoid content. By comparing the proteomes of them, the molecular mechanism of the difference in flavonoids is explored.

ORGANISM(S): Camellia Sinensis Var. Assamica

SUBMITTER: Ming Zhao

PROVIDER: PXD036754 | iProX | Wed Sep 14 00:00:00 BST 2022

REPOSITORIES: iProX

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Multiomics analysis of the mechanisms behind flavonoid differences between purple and green tender shoots of Camellia sinensis var. assamica.

Liu Zhi-Wei ZW Shi Xing-Yun XY Duan Shuang-Mei SM Nian Bo B Chen Li-Jiao LJ Zhang Guang-Hui GH Lv Cai-You CY Ma Yan Y Zhao Ming M

G3 (Bethesda, Md.) 20230201 2

Flavonoids are rich in tea plants (Camellia sinensis), and responsible for the flavor and healthful benefits of tea beverage. The anthocyanin levels in the purple tender shoots are higher than in the general green leaves of tea plant, which provide special materials to search metabolic mechanisms of flavonoid enrichment in plant. In this work, flavonoid differences between purple and green shoots from tea cultivars "Zijuan" (ZJ) and "Yunkang10" (YK-10) were investigated through metabolomic analy ...[more]

PMID: 36342187

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