ArticleFoods (Basel, Switzerland)2022
Metabolomics Combined with Proteomics Provide a Novel Interpretation of the Changes in Flavonoid Glycosides during White Tea Processing.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 41 citations in OpenAlex.
- Integrative physiological and metabolomic study of Hirschfeldia incana under short- and medium-term lead (Pb) stress.Biometals : an international journal on the role of metal ions in biology, biochemistry, and medicine · 2026Article
- Widely Targeted Metabolomics Reveals the Quality Characteristics of a New Tea Cultivar, 'Baiyun 0492'.Foods (Basel, Switzerland) · 2025Article
- Metabolite Analysis of Hangzhou Gongmei White Tea of Different Varieties.Foods (Basel, Switzerland) · 2025Article
- Article
- Non-volatile metabolomics analysis of heating withering method for processing white tea from Longjing 43 tea variety by UHPLC-Q-TOF/MS.Frontiers in nutrition · 2025Article
- Non-volatile and volatile metabolite analyses and objective quantitative technique reveal the effect of fixation methods on the flavor quality and metabolites of green tea.Current research in food science · 2025Article
- Metabolomics investigation of the chemical variations in white teas with different producing areas and storage durations.Food chemistry: X · 2024Article
- Identification, Characterization and Expression Profiling of the RS Gene Family during the Withering Process of White Tea in the Tea Plant (International journal of molecular sciences · 2022Article
- Medicinal Values and Potential Risks Evaluation ofMolecules (Basel, Switzerland) · 2022Article
- Ultrasound-Assisted Extraction of Flavonoids fromMolecules (Basel, Switzerland) · 2022Article
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8 authors at 2 institutions in 1 country.
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Abstract
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.
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