Molecular characterization of polyphenol oxidase between small and large leaf tea cultivars

• Published in: Scientific reports Vol. 12; no. 1; pp. 12870 - 11
• Main Authors: Chen, Chung‑Tse, Yang, Chin-Ying, Tzen, Jason T. C.
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 27.07.2022; Nature Publishing Group; Nature Portfolio
• Subjects: 631/337; 631/449; 631/61; Altitude; Amino acid sequence; Amino acids; Anthocyanidin reductase; Biosynthesis; Chalcone synthase; Conserved sequence; Cultivars; Enzymatic activity; Flavonoids; Humanities and Social Sciences; Leaves; Metabolites; multidisciplinary; Nucleotide sequence; Phenolic compounds; Phenols; Polyphenol oxidase; Science; Science (multidisciplinary); Tea

Tea is a widely consumed beverage prepared using the fresh leaves of Camellia sinensis L. Tea plants are classified into small- and large-leaf varieties. Polyphenol oxidase (PPO), a crucial enzyme in tea manufacturing, catalyzes essential phenolic metabolites into different derivatives. To compare t...