茶科技 | 基于PICRUSt2软件的功能预测分析武夷岩茶（肉桂）中“岩韵”贡献物质的微生物代谢途径

英文摘要

Wuyi rock tea (WRT) has a unique “rock flavor”. It has been pointed out that there is a correlation between microorganisms and the production of “rock flavor” substances in Wuyi Rock Tea. However, the way in which microorganisms are involved in the production of the substances needs to be further investigated. This study predicted the microbial function of Rougui Wuyi rock tea and studied the formation and transformation pathway of “rock flavor” from the perspective of its enzyme production potential. The results showed that the enzyme differences among Rougui from different production areas were mainly among hydrolases, oxidoreductases, and transferases. Enzymes released glycoside-bound aroma substances, pathways of carotenoid biosynthesis, carbohydrate metabolism, and amino acid metabolism. The metabolic pathways of hotrienol, free amino acids, catechin analogs, and soluble sugars involved by microorganisms were constructed. The present study provides possible microbial metabolic pathways for flavor substances and offers theoretical guidance for enhancing tea quality through microbial or enzymatic interventions during tea processing.

代表性图片

图片摘要

不同产地肉桂茶样中细菌源酶功能预测的差异分析

不同产地肉桂茶样中真菌源酶功能预测的差异分析

肉桂茶“香气-挥发性物质-酶-微生物”的相关性网络分析

肉桂茶“滋味-非挥发性物质-酶-微生物”的相关性网络分析

导读

PICRUSt2（Phylogenetic Investigation of Communities by Reconstruction of Unobserved States 2）是一种基于细菌16S rRNA或真菌ITS基因测序数据作微生物功能预测的实用工具，通过构建与目标样本相似的进化树，推断样本中的功能基因群；同宏基因组测序结果具有较高的一致性，而时间成本大大降低。目前PICRUSt2已经在土壤、海洋藻类和陆生植物等微生物群落中功能酶预测中展现出了显著优势。

本文利用PICRUSt2软件对不同产区的肉桂样品的微生物组数据进行了功能预测，采用相关性网络分析明确了微生物源功能酶与“岩韵”特征贡献物之间的联系，为茶叶加工过程中通过微生物或酶干预提升茶叶品质提供了一定参考。文章作者

江南大学彭政副研究员为论文第一作者，江南大学陈坚院士团队张娟教授为论文的通讯作者。

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https://www.sciencedirect.com/science/article/pii/S221242922500046X?via=ihub

审稿：中国农业科学院茶叶研究所 许勇泉研究员