In this study, metabolomics and proteomics were performed to investigate the fluctuations of non-volatile compounds and proteins in tea leaves from three tea cultivars with varying colours during withering. A total of 2798 compounds were detected, exhibiting considerable variations in amino acids, phenylpropanoids, and flavonoids. The ZH1 cultivar displayed increased levels of amino acids but decreased levels of polyphenols, which might be associated with the up-regulation of enzymes responsible for protein degradation and subsequent amino acid production, as well as the down-regulation of enzymes involved in phenylpropanoid and flavonoid biosynthesis. The FUD and ZH1 cultivars had elevated levels of flavanols and flavanol-O-glycosides, which were regulated by the upregulation of FLS. The ZJ and ZH1 cultivars displayed elevated levels of theaflavin and peroxidase. This work presents a novel investigation into the alterations of metabolites and proteins between tea cultivars during withering, and helps with the tea cultivar selection and manufacturing development.

中文翻译：

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基于多组学的三个不同颜色品种萎凋茶叶中非挥发性成分和风味物质的动态变化

本研究通过代谢组学和蛋白质组学研究了三个不同颜色茶品种茶叶萎凋过程中非挥发性化合物和蛋白质的波动。总共检测到 2798 种化合物，在氨基酸、苯丙素和类黄酮方面表现出相当大的变化。 ZH1品种的氨基酸水平增加，但多酚水平下降，这可能与负责蛋白质降解和随后氨基酸生产的酶的上调，以及涉及苯丙素和类黄酮的酶的下调有关生物合成。 FUD和ZH1品种的黄烷醇和黄烷醇-O-糖苷水平升高，这是通过FLS上调来调节的。 ZJ 和 ZH1 品种的茶黄素和过氧化物酶水平升高。这项工作对萎凋过程中茶树品种之间代谢物和蛋白质的变化进行了新颖的研究，有助于茶树品种的选择和生产开发。