Chinese scholars have discovered key genes involved in hydrolysing plant-flavored compounds

xinhua News Agency, Hefei, February 22 (Reporter Zhou Chang) reporter from Anhui Agricultural University was informed that the university's tea tree biology and resource utilization of the national key laboratory Xia Tao task force, the first time from the plant found and identified the involvement in the degradation of plant mononin compounds of the monoenyl hydrolyzed enzyme gene. The results, titled "The Discovery of Plant mononinase: The Role of Plant tyninase in hydrolyzed mononin", were published online in the New Botanists, an authoritative academic journal of international botany.
Plant tuna is a common phenolic compound in the plant world, is a secondary metabolite formed by plants in the process of survival and adaptation in order to resist the stress of viruses, bacteria and other microorganisms or the environment, they accumulate widely in tea, fruits, vegetables and other plant-based foods, is the main compound that determines taste. For a long time, the key genes for controlling the synthesis and hydrolytic pathways of plant mononin compounds are not clear, and have become a hot research topic in the plant community at home and abroad.
more than ten years of research, using a variety of enzyme purification means combined with mass spectromety analysis, from the tea tree separation purification identified the tea tree monoenzyme. Further analysis showed that tannin-based hydrolysase belonged to the tannin-based hydrolyzed enzyme family, and found that the family enzyme is common in persimmon, grapes, strawberries and other tannin-rich plants;
Xia Tao, the identification of plant laninase genes provides a theoretical basis for crop quality control and selection of good varieties rich in tuna compounds such as tea trees, persimmons, grapes and strawberries. Such as polyphenols in tea trees (ester-type cerium) can be antioxidant, anti-tumor, but if the content is too much, it leads to tea is very astringent, affecting flavor, and now through molecularly assisted breeding way to select the appropriate amount of ester-type cerium content of tea tree, so that tea can not only flavor quality, but also play a healthy role.