Transcriptomic analyses identify albino-associated genes of a novel albino tea germplasm 'Huabai 1'. Issue 1 (1st October 2018)

• Record Type: Journal Article
• Authors: Ma, Qingping; Li, Huan; Zou, Zhongwei; Arkorful, Emmanuel; Lv, Qianru; Zhou, Qiongqiong; Chen, Xuan; Sun, Kang; Li, Xinghui
• Is Part Of: Horticulture research. Volume 5:Issue 1(2018)
• Publication Date: 2018-10-01
• Subjects: Natural variation in plants -- Plant breeding; Horticulture -- Research -- Periodicals; 635.072
• DOI: 10.1038/s41438-018-0053-y
• Languages: English
• ISSNs: 2052-7276

Abstract

Abstract: Albinism in shoots of tea plants is a common phenotypic expression which gives the tea infusion a pleasant umami taste. A novel natural albino mutant tea germplasm containing high amino acids content was found and named as 'Huabai 1'. 'Huabai 1' has white jade tender shoots under low temperature and turns green with increased temperature. In order to understand the molecular mechanism of color change in leaf of 'Huabai 1', transcriptome analysis was performed to identify albino-associated differentially expressed genes (DEGs). A total of 483 DEGs were identified from white shoots of 'Huabai 1' compared to its green shoots. There were 15 DEGs identified to be involved in phenylpropanoid biosynthesis, which account for the majority of characterized DEGs. The metabolites related to phenylpropanoid biosynthesis revealed similar expression pattern of DEGs. Furthermore, metabolic pathways such as ubiquonone, tyrosine, and flavonoid biosynthesis associated with phenylpropanoid biosynthesis could also contribute to the color change in 'Huabai 1' tender shoots. Protein–protein interaction analysis revealed a hub protein NEDD8 (CSA009575) which interacted with many regulated genes in spliceosome, nitrogen metabolism, phenylpropanoid biosynthesis, and other pathways. In conclusion, the findings in this study indicate that the color change of 'Huabai 1' tender shoots is a combined effect of phenylpropanoid biosynthesis pathway and other metabolic pathways including flavonoid biosynthesis in tea plants. Chlorophyll biosynthesis-related genes LHCII and SGR may also play some roles in color change of 'Huabai 1'. Tea plants: Controlling color and flavor: Researchers have identified genes and related metabolic processes in tea plants that control the lack of green color known as albinism, which gives the tea a savory "umami" taste. The scientists, led by Xinghui Li at Nanjing Agricultural University in China, investigated genes associated with color changes in tender shoots of a novel albino variety of tea plant known as Huabai 1. The transition from white to green shoots is a temperature-dependent process associated with differences in the activity of 483 identified genes. Control of the color change is also linked to alterations in chemical reaction pathways involving a variety of plant compounds, including phenylpropanoids, flavonoids and the green chlorophylls most commonly associated with plant color. The insights may help plant breeders to create new varieties of teas with highly prized desirable flavors