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Literature summary for 3.2.1.149 extracted from

  • Gui, J.; Fu, X.; Zhou, Y.; Katsuno, T.; Mei, X.; Deng, R.; Xu, X.; Zhang, L.; Dong, F.; Watanabe, N.; Yang, Z.
    Does enzymatic hydrolysis of glycosidically bound volatile compounds really contribute to the formation of volatile compounds during the oolong tea manufacturing process? (2015), J. Agric. Food Chem., 63, 6905-6914 .
    View publication on PubMed
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Cloned(Commentary)

Cloned (Comment) Organism
quantitative RT-PCR expression analysis of the enzyme is wild-type and transgenic plant leaves, recombinant expression of GFP-tagged enzyme in transgenic Nicotiana benthamiana plants via transfection method with Agrobacterium tumefaciens Camellia sinensis

Localization

Localization Comment Organism GeneOntology No. Textmining
cell wall
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 Camellia sinensis 5618
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additional information subcellular localization analysis of GFP-tagged beta-primeverosidase in transgenic Nicotiana benthamiana plants, overview Camellia sinensis
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Organism

Organism UniProt Comment Textmining
Camellia sinensis Q7X9A9 var. Jinxuan, plucked at the Tea Experiment Station in the South China Agricultural University (Guangzhou, China) in October, 2014
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Source Tissue

Source Tissue Comment Organism Textmining
leaf
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 Camellia sinensis
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Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4-nitrophenyl-beta-primeveroside + H2O
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 Camellia sinensis 4-nitrophenol + beta-primeverose
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 ?
p-nitrophenyl-beta-D-glucopyranoside + H2O
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 Camellia sinensis 4-nitrophenol + beta-D-glucose
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 ?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
37
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 assay at Camellia sinensis

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6
-
 assay at Camellia sinensis

General Information

General Information Comment Organism
additional information identification of potent odorants in oolong tea, overview Camellia sinensis
physiological function aroma of oolong tea does not result from hydrolysis of glycosidically bound volatiles (GBVs) by beta-primeverosidase. beta-Primeverosidase is located in the leaf cell wall. The cell wall remains intact during the enzyme-active manufacturing process. After the leaf cell disruption, GBV content is reduced. These findings reveal that, during the enzyme-active process of oolong tea, nondisruption of the leaf cell walls results in impossibility of interaction of GBVs and beta-glycosidases. Indole, jasmine lactone, and trans-nerolidol are characteristic volatiles produced from the manufacturing process. Interestingly, the contents of the three volatiles is reduced after the leaf cell disruption, suggesting that mechanical damage via the cell disruption, which is similar to black tea manufacturing, does not induce accumulation of the three volatiles. In addition, 11 volatiles with flavor dilution factor 4 and above are identified as relatively potent odorants in the oolong tea. These results suggest that enzymatic hydrolysis of GBVs is not involved in the formation of volatiles of oolong tea, and some characteristic volatiles with potent odorants are produced from the manufacturing process Camellia sinensis