Identification of UDP-glycosyltransferases involved in the biosynthesis of astringent taste compounds in tea (Camellia sinensis)

Galloylated catechins and flavonol 3-O-glycosides are characteristic astringent taste compounds in tea (Camellia sinensis). The mechanism involved in the formation of these metabolites remains unknown in tea plants. In this paper, 178 UGT genes (CsUGTs) were identified in C. sinensis based on an ana...

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Publicat a:J Exp Bot
Autors principals: Cui, Lilan, Yao, Shengbo, Dai, Xinlong, Yin, Qinggang, Liu, Yajun, Jiang, Xiaolan, Wu, Yahui, Qian, Yumei, Pang, Yongzhen, Gao, Liping, Xia, Tao
Format: Artigo
Idioma:Inglês
Publicat: Oxford University Press 2016
Matèries:
Research Paper
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC4809296/
https://ncbi.nlm.nih.gov/pubmed/26941235
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jxb/erw053
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