Unraveling the Glucosylation of Astringency Compounds of Horse Chestnut via Integrative Sensory Evaluation, Flavonoid Metabolism, Differential Transcriptome, and Phylogenetic Analysis

The seeds of Chinese horse chestnut are used as a source of starch and escin, whereas the potential use of whole plant has been ignored. The astringency and bitterness of tea produced from the leaves and flowers were found to be significantly better than those of green tea, suggesting that the enric...

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Published inFrontiers in plant science Vol. 12; p. 830343
Main Authors Yin, Qinggang, Wei, Yiding, Han, Xiaoyan, Chen, Jingwang, Gao, Han, Sun, Wei
Format Journal Article
LanguageEnglish
Published Switzerland Frontiers Media S.A 03.02.2022
Subjects
Aesculus chinensis
astragalin
glycosides
glycosylation
kaempferol
Plant Science
astragalin
glycosylation
kaempferol
Aesculus chinensis
glycosides
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Summary:The seeds of Chinese horse chestnut are used as a source of starch and escin, whereas the potential use of whole plant has been ignored. The astringency and bitterness of tea produced from the leaves and flowers were found to be significantly better than those of green tea, suggesting that the enriched flavonoids maybe sensory determinates. During 47 flavonoids identified in leaves and flowers, seven flavonol glycosides in the top 10 including astragalin and isoquercitrin were significantly higher content in flowers than in leaves. The crude proteins of flowers could catalyze flavonol glucosides' formation, in which three glycosyltransferases contributed to the flavonol glucosylation were screened out by multi-dimensional integration of transcriptome, evolutionary analyses, recombinant enzymatic analysis and molecular docking. The deep exploration for flavonol profile and glycosylation provides theoretical and experimental basis for utilization of flowers and leaves of as additives and dietary supplements.
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This article was submitted to Plant Metabolism and Chemodiversity, a section of the journal Frontiers in Plant Science
Reviewed by: Zheyong Xue, Northeast Forestry University, China; Xiaolan Jiang, Anhui Agricultural University, China; Peng Di, Jilin Agriculture University, China
Edited by: Fangyuan Zhang, Southwest University, China
ISSN:1664-462X
1664-462X
DOI:10.3389/fpls.2021.830343