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Identification and comparison of oligopeptides during withering process of White tea by ultra-high pressure liquid chromatography coupled with quadrupole-orbitrap ultra-high resolution mass spectrometry.

Authors
  • Zhao, Feng1
  • Ye, Naixing2
  • Qiu, Xiaohong3
  • Qian, Jiang4
  • Wang, Danhong4
  • Yue, Wenjie5
  • Zuo, Zecheng6
  • Chen, Mingjie7
  • 1 College of Horticulture and Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; FAFU-UCR Joint Center/Horticultural Plant Biology and Metabolomics Center, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China. , (China)
  • 2 College of Horticulture and Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China. Electronic address: [email protected] , (China)
  • 3 College of Horticulture and Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China. , (China)
  • 4 Inspection and Quarantine Technology Center of Fuzhou Customs District P.R.China, Fuzhou, Fujian 350002, China. , (China)
  • 5 FAFU-UCR Joint Center/Horticultural Plant Biology and Metabolomics Center, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China. , (China)
  • 6 Basic Forestry and Proteomics Research Center, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China. , (China)
  • 7 College of Horticulture and Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; FAFU-UCR Joint Center/Horticultural Plant Biology and Metabolomics Center, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China. Electronic address: [email protected] , (China)
Type
Published Article
Journal
Food research international (Ottawa, Ont.)
Publication Date
Jul 01, 2019
Volume
121
Pages
825–834
Identifiers
DOI: 10.1016/j.foodres.2019.01.002
PMID: 31108814
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

Peptides could have specific tastes or bioactivities depending on the length and sequence of amino acids. Till date it remains unknown what peptides are formed during the white tea manufacturing process and whether they contribute to the flavor or bio-activities of white tea. As a first step to address these questions, we applied ultra-high pressure liquid chromatography coupled with quadrupole-orbitrap ultra-high resolution mass spectrometry (UPLC-Quadrupole-Orbitrap-UHRMS) to monitor peptides dynamic changes during the withering process. A total of 196 abundant peptides were identified. Most of them were oligopeptides within a molecular weight of 1000 Da. Four of them were randomly selected, synthesized peptides were applied for further confirmation and quantification. Sequence analysis suggested that some of them were potential taste contributors. Proteinase cleave site analysis identified two separate periods of active proteins degradation at 0-12 h and 30-42 h of the withering processes. Further analysis of cleavage sites also suggested that protein degradation during withering steps were random rather than a stepwise reaction. Copyright © 2019. Published by Elsevier Ltd.

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