| Title: | "Functional Characterization of Salicylic Acid Carboxyl Methyltransferase from Camellia sinensis, Providing the Aroma Compound of Methyl Salicylate during the Withering Process of White Tea" |
| Author(s): | Deng WW; Wang R; Yang T; Jiang L; Zhang ZZ; |
| Address: | "State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University , 130 Changjiang West Road, Hefei, Anhui 230036, China" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Methyl salicylate (MeSA) is one of the volatile organic compounds (VOCs) that releases floral scent and plays an important role in the sweet flowery aroma of tea. During the withering process for white tea producing, MeSA was generated by salicylic acid carboxyl methyltransferase (SAMT) with salicylic acid (SA), and the specific floral scent was formed. In this study, we first cloned a CsSAMT from tea leaves (GenBank accession no. MG459470) and used Escherichia coli and Saccharomyces cerevisiae to express the recombinant CsSAMT. The enzyme activity in prokaryotic and eukaryotic expression systems was identified, and the protein purification, substrate specificity, pH, and temperature optima were investigated. It was shown that CsSAMT located in the chloroplast, and the gene expression profiles were quite different in tea organs. The obtained results might give a new understanding for tea aroma formation, optimization, and regulation and have great significance for improving the specific quality of white tea" |
| Keywords: | Camellia sinensis/chemistry/*enzymology/genetics Enzyme Stability Food Handling Hydrogen-Ion Concentration Methyltransferases/chemistry/genetics/*metabolism Plant Leaves/chemistry/*enzymology/genetics Plant Proteins/chemistry/genetics/*metabolism Salicyla; |
| Notes: | "MedlineDeng, Wei-Wei Wang, Rongxiu Yang, Tianyuan Jiang, Li'na Zhang, Zheng-Zhu eng 2017/11/22 J Agric Food Chem. 2017 Dec 20; 65(50):11036-11045. doi: 10.1021/acs.jafc.7b04575. Epub 2017 Dec 8" |
