Ontology highlight
ABSTRACT:
PROVIDER: PRJNA705055 | ENA |
REPOSITORIES: ENA
Dataset's files
| Action | DRS | |||
|---|---|---|---|---|
| SRR13787800_1.fastq.gz | Fastqsanger.gz | |||
| SRR13787800_2.fastq.gz | Fastqsanger.gz | |||
| SRR13787801_1.fastq.gz | Fastqsanger.gz | |||
| SRR13787801_2.fastq.gz | Fastqsanger.gz | |||
| SRR13787802_1.fastq.gz | Fastqsanger.gz |
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Project description:To investigate the relationships between hormones and critical components in tea leaves during withering process, we detected the alterations of abscisic acid (ABA), salicylic acid (SA), and jasmonic acid (JA), catechins, theanine, and caffeine in tea leaves withered at different time points from 0 to 24 hours. The content of ABA increased from 0h to 9h and decreased thereafter and JA content continuous increased, however, SA content was no significantly changes during withering process. Except for gallocatechin (GC) and epicatechin (EC), the contents of other critical components were significantly reduced at 24h. Transcriptome analysis shown that compared with 0h, a total of 2,256, 3,654, and 1,275 differentially expressed genes (DEGs) were identified at 9h, 15h, and 24h, respectively. The pathways of“Phenylalanine, tyrosine and tryptophan biosynthesis”, and “Phenylalanine metabolism” involved in biosynthesis of catechins were enriched significantly with DEGs of all comparisons. Weighted correlation network analysis (WGCNA) of co-expression genes indicated that many of modules were correlated with a specific trait only, however, the darkolivegreen module were correlated with two traits ABA and theanine during withering process. Our study indicates that withering induced dramatic alteration of the gene transcription, hormones (ABA, JA, and SA) and important components, and ABA may regulate theanine matebolism during this process.
2022-05-04 | GSE143971 | GEO
Project description:Senescence is initiated immediately in harvested tea leaves, and leads to physiological and biochemical changes, and could affects the final tea products. In the present work, we investigated the relationship between hormones and critical components in harvested tea leaves before withering, changes in hormones including abscisic acid (ABA), salicylic acid (SA), jasmonic acid (JA), and critical components like catechins, theanine, and caffeine were analyzed. Significant changes in these substances were identified and ABA correlated with catechin in harvested tea leaves before withering. RNA-seq transcriptome analysis revealed dramatic differences between tea samples at 1 h and 2 h compared with those at 0 h. The patterns of these three critical components correlated with the expression profiles of differentially expressed genes (DEGs). Weighted correlation network analysis of co-expressed genes revealed that genes in the mediumpurple2 module correlated with ABA and catechins. The results of this study suggest that harvested tea leaves before withering undergo significant hormonal changes (ABA, JA, and SA) and ABA may participate in regulating catechin biosynthesis.
2020-01-31 | GSE143970 | GEO
Project description:White tea is considered the least processed form of tea and is reported to have a series of potent bioactivities, such as antioxidant, anti-inflammatory, anti-mutagenic, and anti-cancer activities. However, the chemical composition of white tea and the dynamic changes of the metabolites during the manufacturing process are far from clear. In this study, we applied a nontargeted metabolomics approach based on ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry to comprehensively profile the characteristic metabolites of white tea. There were significant differences in the content of amino acids, catechins, dimeric catechins, flavonol and flavone glycosides, and aroma precursors in white tea compared with green and black teas that were manufactured from the same fresh tea leaves. Furthermore, the dynamic changes of the metabolites in the tea samples with various withering durations of 0, 4, 8, 12, 16, 20, 24, 28, and 36 h were also profiled. To the best of our knowledge, this study offers the most comprehensive characterization of the metabolites and their changes in white tea.
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Project description:Grapevine is a commercially important fruit crop that provides berries for direct consumption, juice pressing, drying (raisins), and fermentation to produce wine. The economic value of the crop has encouraged many researchers to study the physiological and molecular basis of berry development, particularly processes that affect wine quality. Post-harvest withering of grapevine berries is used in the production of dessert and fortified wines to alter must quality characteristics and to increase the concentration of simple sugars. Vitis vinifera cv Corvina berries were sampled during the 2006 growing season at four developmental time points and three additional time points during the 91-day post-harvest withering process. The four developmental time points were 59, 71, 98 and 112 days after fruit set, corresponding to pre-veraison, veraison, early ripening and late ripening, and the three withering time points (WI, WII and WIII) were 35, 56 and 91 days after harvest. Three biological replicates were taken at each time point resulting in a total of 21 samples.
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