Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden , Chinese Academy of Sciences , Xingke Road 723 , Tianhe District, Guangzhou 510650 , China.
University of Chinese Academy of Sciences, No. 19A Yuquan Road , Beijing 100049 , China.
J Agric Food Chem. 2018 Apr 18;66(15):3899-3909. doi: 10.1021/acs.jafc.8b00515. Epub 2018 Apr 6.
Jasmine lactone has a potent odor that contributes to the fruity, sweet floral aroma of tea ( Camellia sinensis). Our previous study demonstrated that jasmine lactone was mostly accumulated at the turnover stage of the oolong tea manufacturing process. This study investigates the previously unknown mechanism of formation of jasmine lactone in tea leaves exposed to multiple stresses occurring during the growth and manufacturing processes. Both continuous mechanical damage and the dual stress of low temperature and mechanical damage enhanced jasmine lactone accumulation in tea leaves. In addition, only one pathway, via hydroperoxy fatty acids from unsaturated fatty acid, including linoleic acid and α-linolenic acid, under the action of lipoxygenases (LOXs), especially CsLOX1, was significantly affected by these stresses. This is the first evidence of the mechanism of jasmine lactone formation in tea leaves and is a characteristic example of plant volatile formation in response to dual stress.
茉莉内酯具有浓郁的香气，有助于茶叶（Camellia sinensis）呈现出果香、甜美的花香。我们之前的研究表明，茉莉内酯主要在乌龙茶制造过程的转换阶段积累。本研究探讨了在生长和制造过程中受到多种胁迫的茶叶中茉莉内酯形成的先前未知机制。连续的机械损伤和低温与机械损伤的双重胁迫均增强了茶叶中茉莉内酯的积累。此外，只有一条途径，即脂氧合酶（LOXs）作用下的不饱和脂肪酸（包括亚油酸和α-亚麻酸）的过氧脂肪酸，受到这些胁迫的显著影响。这是茶叶中茉莉内酯形成机制的第一个证据，也是植物挥发物对双重胁迫反应形成的一个典型例子。
