• ISSN 1008-505X
  • CN 11-3996/S
GONG Xue-jiao, QIN Lin, HUANG Ying-bo, ZHANG Xiang, YE Yu-long, LI Lan-ying, YAO Yu, WANG Ying-Chun, LUO Fan. Effects of fertilization patterns on flavonoids and glycoside metabolites in tea[J]. Journal of Plant Nutrition and Fertilizers, 2022, 28(10): 1867-1883. DOI: 10.11674/zwyf.2022057
Citation: GONG Xue-jiao, QIN Lin, HUANG Ying-bo, ZHANG Xiang, YE Yu-long, LI Lan-ying, YAO Yu, WANG Ying-Chun, LUO Fan. Effects of fertilization patterns on flavonoids and glycoside metabolites in tea[J]. Journal of Plant Nutrition and Fertilizers, 2022, 28(10): 1867-1883. DOI: 10.11674/zwyf.2022057

Effects of fertilization patterns on flavonoids and glycoside metabolites in tea

  • Objectives This study examines the effects of fertilization patterns on the biochemical components and the accumulation of flavonoids and glycoside metabolites in tea leaves.
    Methods The 3-year field experiment was conducted in Ya’an which was a typical region of tea plant cultivation in Sichuan Provence, consisted of four treatments: no fertilization (CK), conventional chemical fertilizer input (N 585 kg/hm2-TF), 25% replacement of chemical fertilizer N with organic manure (OF), and reducing 25% of N supply (SF). The content changes in main quality components of tea leaves with different fertilization patterns were analyzed, as well as the accumulation variations of flavonoids and glycosidic metabolites based on the results of untargeted metabolomics.
    Results Compared with CK treatment, the contents of the anine and free amino acids in tea leaves under TF, OF, and SF treatments were significantly increased by 7.22%–13.40%, 23.15%–25.50%, respectively, while soluble sugar and tea polyphenols contents decreased by 8.17%–13.86%, 6.08%–11.49%, respectively. Concurrently, accumulation levels of 10 metabolites including epigallocatechin, epicatechin, and rutin decreased notably. Compared with TF treatment, the contents of theanine, caffeine and water-soluble extracts in tea leaves under SF treatment significantly decreased by 5.45%, 5.97%, 8.91%, respectively, while the content of tea polyphenols exhibited no significant difference as well as soluble sugar and free amino acid content. In addition, accumulation levels of 7 metabolites (e.g. peonidin 3-O-glucoside, cinncassiol C1 19-glucoside and chalconosakuranetin) decreased markedly, while that of 4 metabolites e.g. nobiletin, vitexin 4'-O-α-L-rhamnopyranoside, (S)-Nerolidol 3-O-a-L-rhamnopyranosyl-(1->2)-β-D-glucopyranoside increased significantly. The contents of caffeine in tea leaves with OF treatment was 5.73% lower than that in TF. However, accumulation levels of 25 metabolites including 10 kinds of flavonoid glycosides, 2 kinds of flavone, 6 kinds of terpene glycosides, 5 kinds of steroidal glycosides, and 2 kinds of fatty acyl glycosides compounds increased significantly, especially nobiletin and delphinidin 3-(6-p-coumaroylgalactoside) showed the higher increase at 2280.20% and 1355.11%, respectively. Among the four fertilization treatments, 15 kinds of flavonoids and glycosides metabolites demonstrated higher accumulation levels in tea leaves with OF treatment compared with CK, TF, and SF treatments.
    Conclusions Replacing 25% of chemical fertilizer N with organic manure reduced the content of caffeine in tea leaves, and improved the accumulation levels of a variety of flavonoids metabolites (e.g. nobiletin, delphinidin, quercetin, apigenin, kaempferol, vitexin) and glycosylic components (e.g. dehydrosoyasaponin I, majonoside R2, balagyptin). Reducing 25% of N supply decreased the contents of theanine, caffeine and water-soluble extracts as well as the accumulation levels of glycosylic components (e.g. myricetin 3-O-robinobioside, peonidin 3-O-glucoside, cinncassiol C1 19-glucoside), and had less effect on tea polyphenols, soluble sugar, and free amino acid content. Partial substitution for chemical fertilizer N with organic manure is beneficial for the accumulation of flavonoids and glycosides in tea leaves. Onefold reduction of N input will reduce the quality of tea.
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