ArticleFood chemistry. Molecular sciences2025
Multi-omics analysis reveals the regulatory mechanism of shading on quality-related metabolites in
Article in Food chemistry. Molecular sciences, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Article
- Unraveling the effects of shading on sensory quality, non-volatile metabolites and volatile flavor compounds of Longjing tea.Food chemistry: X · 2026Article
- Shading affects the nitrogen cycling process and plant nitrogen uptake by altering the rhizosphere microbial community.Frontiers in plant science · 2026Article
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Authors and funding
7 authors.
Funding
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Abstract
Shading enhances green tea quality by promoting the accumulation of amino acids and reducing the synthesis of catechin. We hypothesize that the expression of amino acid-related genes is related to the accumulation of amino acids in tea plants after shading. To explore the regulatory mechanism of shading-induced amino acid biosynthesis, we performed RNA-Seq and qRT-PCR analyses to examine the expression of amino acid metabolism-related genes. Our results revealed significant upregulation of genes associated with theanine biosynthesis and transport. In addition, non-targeted metabolomics and biochemical quantification revealed that the content of theanine and other amino acids significantly increased after shading. Furthermore, shading was found to promote coordinated regulation between light signaling components (e.g., UVR8, HY5, COP1) and transcription factors (such as CsMYB1/4/7/12 and CsPIF3). These findings reveal key molecular mechanisms behind shade-induced amino acid metabolism and provides new insights into our understanding of regulatory mechanisms for shading enhanced tea quality.
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