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The Tea Tree Genome Provides Insights into Tea Flavor and Independent Evolution of Caffeine Biosynthesis
Xia, En-Hua1,2,3; Zhang, Hai-Bin1,2; Sheng, Jun4; Li, Kui1,2; Zhang, Qun-Jie1,5; Kim, Changhoon6; Zhang, Yun1; Liu, Yuan1,2; Zhu, Ting1,7; Li, Wei1,2; Huang, Hui1,2; Tong, Yan1; Nan, Hong1,3; Shi, Cong1,3; Shi, Chao1,2; Jiang, Jian-Jun1,2; Mao, Shu-Yan1; Jiao, Jun-Ying1; Zhang, Dan1,2; Zhao, Yuan4; Zhao, You-Jie1; Zhang, Li-Ping1; Liu, Yun-Long1; Liu, Ben-Ying8; Yu, Yue6; Shao, Sheng-Fu9; Ni, De-Jiang10; Eichler, Evan E.11; Gao, Li-Zhi1,2
2017-06-05
Source PublicationMOLECULAR PLANT
Volume10Pages:866-877
AbstractTea is the world's oldest and most popular caffeine-containing beverage with immense economic, medicinal, and cultural importance. Here, we present the first high-quality nucleotide sequence of the repeat-rich(80.9%), 3.02-Gb genome of the cultivated tea tree Camellia sinensis. We show that an extraordinarily large genome size of tea tree is resulted from the slow, steady, and long-term amplification of a few LTR retrotransposon families. In addition to a recent whole-genome duplication event, lineage-specific expansions of genes associated with flavonoid metabolic biosynthesis were discovered, which enhance catechin production, terpene enzyme activation, and stress tolerance, important features for tea flavor and adaptation. We demonstrate an independent and rapid evolution of the tea caffeine synthesis pathway relative to cacao and coffee. A comparative study among 25 Camellia species revealed that higher expression levels of most flavonoid-and caffeine but not theanine-related genes contribute to the increased production of catechins and caffeine and thus enhance tea-processing suitability and tea quality. These novel findings pave the way for further metabolomic and functional genomic refinement of characteristic biosynthesis pathways and will help develop a more diversified set of tea flavors that would eventually satisfy and attract more tea drinkers worldwide.
KeywordTea Tree Genome Comparative Genomics Tea Flavor Tea-proccessing Suitability Global Adaptation Caffeine Biosynthesis
DOI10.1016/j.molp.2017.04.002
Indexed BySCI
Language英语
WOS Research AreaBiochemistry & Molecular Biology ; Plant Sciences
WOS SubjectBiochemistry & Molecular Biology ; Plant Sciences
WOS IDWOS:000402812900010
Citation statistics
Cited Times:94[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.kib.ac.cn/handle/151853/51363
Collection中国西南野生生物种质资源库
Affiliation1.Chinese Acad Sci, Kunming Inst Bot, Germplasm Bank Wild Species Southwestern China, Plant Germplasm & Genom Ctr, Kunming 650201, Peoples R China
2.South China Agr Univ, Inst Genom & Bioinformat, Guangzhou 510642, Guangdong, Peoples R China
3.Univ Chinese Acad Sci, Beijing 100039, Peoples R China
4.Yunnan Agr Univ, Kunming 650204, Peoples R China
5.Guangdong Acad Agr Sci, Agrobiol Gene Res Ctr, Guangzhou 510640, Guangdong, Peoples R China
6.Macrogene Inc, Seoul 08511, South Korea
7.Liaoning Normal Univ, Coll Life Sci, Dalian 116081, Peoples R China
8.Yunnan Acad Agr Sci, Tea Res Inst, Natl Tea Tree Germplasm Bank, Menghai 666201, Peoples R China
9.Jinhua Int Camellia Germplasm Bank, Jinhua 321000, Peoples R China
10.Huazhong Agr Univ, Key Lab Hort Plant Biol, Dept Tea Sci, Wuhan 430070, Peoples R China
11.Univ Washington, Howard Hughes Med Inst, Seattle, WA 98195 USA
Recommended Citation
GB/T 7714
Xia, En-Hua,Zhang, Hai-Bin,Sheng, Jun,et al. The Tea Tree Genome Provides Insights into Tea Flavor and Independent Evolution of Caffeine Biosynthesis[J]. MOLECULAR PLANT,2017,10:866-877.
APA Xia, En-Hua.,Zhang, Hai-Bin.,Sheng, Jun.,Li, Kui.,Zhang, Qun-Jie.,...&Gao, Li-Zhi.(2017).The Tea Tree Genome Provides Insights into Tea Flavor and Independent Evolution of Caffeine Biosynthesis.MOLECULAR PLANT,10,866-877.
MLA Xia, En-Hua,et al."The Tea Tree Genome Provides Insights into Tea Flavor and Independent Evolution of Caffeine Biosynthesis".MOLECULAR PLANT 10(2017):866-877.
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