Formation of Volatile Tea Constituent Indole During the Oolong Tea Manufacturing Process

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• 作者：Lanting Zeng ; Ying Zhou ; Jiadong Gui ; Xiumin Fu ; Xin Mei ; Yunpeng Zhen ; Tingxiang Ye ; Bing Du ; Fang Dong ; Naoharu Watanabe ; Ziyin Yang
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：June 22, 2016
• 年：2016
• 卷：64
• 期：24
• 页码：5011-5019
• 全文大小：445K
• 年卷期：0
• ISSN：1520-5118

文摘

Indole is a characteristic volatile constituent in oolong tea. Our previous study indicated that indole was mostly accumulated at the turn over stage of oolong tea manufacturing process. However, formation of indole in tea leaves remains unknown. In this study, one tryptophan synthase α-subunit (TSA) and three tryptophan synthase β-subunits (TSBs) from tea leaves were isolated, cloned, sequenced, and functionally characterized. Combination of CsTSA and CsTSB2 recombinant protein produced in Escherichia coli exhibited the ability of transformation from indole-3-glycerol phosphate to indole. CsTSB2 was highly expressed during the turn over process of oolong tea. Continuous mechanical damage, simulating the turn over process, significantly enhanced the expression level of CsTSB2 and amount of indole. These suggested that accumulation of indole in oolong tea was due to the activation of CsTSB2 by continuous wounding stress from the turn over process. Black teas contain much less indole, although wounding stress is also involved in the manufacturing process. Stable isotope labeling indicated that tea leaf cell disruption from the rolling process of black tea did not lead to the conversion of indole, but terminated the synthesis of indole. Our study provided evidence concerning formation of indole in tea leaves for the first time.