Journal of Tea Science Research, 2024, Vol.14, No.1, 1-9 http://hortherbpublisher.com/index.php/jtsr 1 Research Report Open Access Effect of Microorganisms on Catechin Synthesis in Biluochun Tea Shuye Chen Modern Agriculture Research Center, Cuixi Academy of Biotechnology, Zhuji, 311800, Zhejiang, China Corresponding email: ssoy1@outlook.com Journal of Tea Science Research, 2024, Vol.14, No.1 doi: 10.5376/jtsr.2024.14.0001 Received: 08 Nov., 2023 Accepted: 11 Dec., 2023 Published: 01 Jan., 2024 Copyright © 2024 Chen, This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Chen S.Y., 2024, Effect of microorganisms on catechin synthesis in Biluochun Tea, Journal of Tea Science Research, 14(1): 1-9 (doi: 10.5376/jtsr.2024.14.0001) Abstract Tea is an important health drink, among which catechin is one of its main active ingredients. However, the process of catechin synthesis in tea is influenced by various factors, including environmental conditions and the action of microorganisms. The aim of this study is to delve into the impact of microorganisms on the synthesis of catechins in Biluochun tea, revealing the relationship between microorganisms and tea quality. It particularly emphasizes the pivotal role of microorganisms in the process of catechin synthesis in Biluochun tea. The results not only elucidate the regulatory mechanisms of microorganisms in catechin synthesis in Biluochun tea but also underscore the indispensable nature of microorganisms in the formation of tea quality. This research provides scientific basis and technical support for the tea industry, helps to optimize the quality of tea, enhance the market competitiveness, and provides new ideas and direction for the sustainable development of the tea industry. Keywords Biluochun tea; Catechin synthesis; Microbial community; Tea quality Tea (Camellia sinensis) is one of the most popular beverages in the world, and China's Biluochun tea has gained significant attention due to its unique flavor and high quality. Catechins, present in tea leaves, are important indicators of tea quality and possess various physiological activities such as antioxidant, antibacterial, and anti-inflammatory properties. Previous research has mainly focused on the biosynthesis of catechins in tea leaves through the metabolic pathways of the tea plant itself, with limited in-depth studies on the potential influence of microorganisms on this process. Catechins are a group of naturally occurring compounds widely found in tea leaves and belong to the family of tea polyphenols. Tea polyphenols are compounds that possess multiple phenolic hydroxyl groups, and catechins are among the most important constituents. Catechin compounds mainly include catechin (EC), epicatechin gallate (ECG), epicatechin 3-gallate (EGCG), and others (Zhou et al., 2023). Research has shown that they can effectively scavenge superoxide anion radicals and inhibit the formation of lipid peroxides, thereby exerting antioxidant activity. Additionally, catechins can inhibit the growth of bacteria and fungi, demonstrating significant antimicrobial properties. The higher the catechin content in tea leaves, which varies among different tea plant varieties and cultivation practices, the stronger its antioxidant capacity, showing a positive correlation with tea quality. Tea plants with higher catechin content usually yield tea leaves with more intense and mellow flavors. In recent years, studies have found that microorganisms such as rhizobia, endophyte, and soil microbial communities can influence the development and metabolism of tea plants through various pathways. For instance, rhizobia can regulate tea plant photosynthesis and energy metabolism levels through the secretion of toxins, auxins, and other small molecules. The community of endophyte on tea leaves can also impact the transport and distribution of hormones and nutrients within the tea plant. Changes in these microbial factors directly or indirectly affect the biosynthesis and antagonistic levels of catechins inside and outside tea plant cells (Zheng et al., 2016).
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