文章基本信息

标题：Metabolomics Combined with Proteomics Provide a Novel Interpretation of the Changes in Flavonoid Glycosides during White Tea Processing
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作者：Xuming Deng ; Hu Shang ; Jiajia Chen 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：9
DOI：10.3390/foods11091226
语种：English
出版社：MDPI Publishing
摘要：In this study, nonvolatile metabolomics and proteomics were applied to investigate the change mechanism of flavonoid glycoside compounds during withering processing of white tea. With the extension of withering time, the content of the main flavonoid glycoside compounds significantly decreased, and then the flavonoid aglycones and water-soluble saccharides contents increased. However, the change trends of these compounds were inconsistent with the expression pattern of related biosynthesis pathway proteins, indicating that the degradation of flavonoid glycosides might exist in the withering process of white tea. One co-expression network that was highly correlated with variations in the flavonoid glycosides’ component contents during the withering process was identified via WGCNA. Further analysis revealed that the degradation of flavonoid glycosides may be related to the antioxidant action of tea leaves undergoing the withering process. Our results provide a novel characterization of white tea taste formation during processing.
关键词：enflavonoid glycosideswithering processingwhite teaWGCNAoxidative stress