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The metabolite changes of Wolfberry (Lycium.) tea in different processing stages

ABSTRACT:

Wolfberry (Lycium.) tea has a long history of consumption in China and is an important cash crop. Wolfberry tea can be made through five processes: picking, withering, fixation, stir-firing and extracting fragrance, which will correspond to the FWB, WWS, FWS, SFWS and EFWS groups, respectively. There remains a lack of in-depth research on the analysis of the overall metabolism and changes in metabolic pathways of Wolfberry (Lycium.) tea at different processing stages. Thus, in this study, the dynamic changes of metabolites in wolfberry (Lycium.) tea during processing were investigated through metabolomic. The analysis of variability showed that the high temperature treatment in the frying procedure was the main reason for the differences between the groups. Compared with FWB, the metabolites that were up-regulated at different processing stages of wolfberry buds were mainly flavonoids, while the down-regulated metabolites were mainly lipids and amino acids and their derivatives. The volcano plots showed that the groups of SFWS and EFWS had the most significant differences of metabolites. Compared with FWB, the down-regulated amino acids and the derivatives were gradually increased as the processing, and that in the EFWS stage was up to 16. The hydrolysis of glycosides can produce monosaccharides, and the up-regulation of glycosides contributes to the formation of flavor of Wolfberry tea. This study is the first to investigate the changes of metabolic components in the production process of wolfberry tea, which will provide valuable data support for the further development of wolfberry tea in the future. In conclusion, at the different stages of Wolfberry tea making process, the metabolites of wolfberry tea could change obviously. Our research on the metabolites of Wolfberry tea is conducive to optimizing the tea making process of Wolfberry tea, improving the quality and yield of wolfberry tea, in order to meet the requirements of more Chinese and foreign consumers.

INSTRUMENT(S): Liquid Chromatography MS - negative - reverse phase, Gas Chromatography MS - - - Liquid Chromatography MS - - - Gas Chromatography MS - positive, Liquid Chromatography MS - positive - reverse phase

PROVIDER: MTBLS11550 | MetaboLights | 2026-04-08

REPOSITORIES: MetaboLights

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			Action	DRS
	a_MTBLS11550_GC-MS_positive__metabolite_profiling.txt	Txt
	a_MTBLS11550_LC-MS_negative_reverse-phase_metabolite_profiling.txt	Txt
	a_MTBLS11550_LC-MS_positive_reverse-phase_metabolite_profiling.txt	Txt
	i_Investigation.txt	Txt
	m_MTBLS11550_GC-MS_positive__metabolite_profiling_v2_maf.tsv	Tabular

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Project description:Tea plants (Camellia sinensis) present an excellent system to study evolution and diversification of specialized metabolites due to their abundance in classes, numbers and contents. A large number of tea cultivars have been cultivated throughout the world not only because of their adaption to different environments but of selection for specific flavors. The chemical and genetic basis for unique taste and aroma of different tea cultivars remains largely unknown, but is critical for guiding genetic breeding of new cultivars. Using transcriptomic data from 136 representative tea accessions in China, we obtain 925,854 high-quality single-nucleotide polymorphisms (SNPs) useful for marker-assisted breeding. Phylogenetic and population structure analyses separate sampled tea accessions into five major groups. Different major alleles are identified on 1183 SNP sites for the two major types of tea, C. sinensis var. assamica (CSA) and C. sinensis var. sinensis (CSS), reflecting fixation of these alleles after population divergence. Non-targeted metabolomic analyses detect 2,818 and 2,311 metabolic features in tea samples in positive and negative ionization modes, respectively, including 355 and 286 metabolites respectively that are differentially accumulated in different tea groups. 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 and proanthocyanidin dimers. Comparisons of gene expression profiles of different tea groups identify hundreds of differentially expressed genes with some involved in the biosynthesis of characteristic tea metabolites, reflecting a combinational effect of genetic and environmental factors. Taken together, our study provides new insights into the phylogenetic relationships, molecular markers, metabolite compositions, and gene expression profiles of representative cultivated tea accessions in China, which are beneficial for targeted tea breeding and improvement.

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The metabolite changes of Wolfberry (Lycium.) tea in different processing stages

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