Comparative transcriptomic and proteomic analysis of nutritional quality-related molecular mechanisms of ‘Qianmei 419’ and ‘Qianfu 4’ varieties of Camellia sinensis

Abstract

In this study, the content of main nutrients in ‘QianFu No. 4’ were significantly higher than ‘QianMei 419.’Transcriptome and proteome were combined to provide new insight of the molecular mechanisms linked to nutritional quality of ‘QianFu No. 4’ and ‘QianMei 419’ by leaf function analysis, RNA sequencing and isobaric tags for relative and absolute quantification techniques.A total of 23,813 genes and 361 proteins exhibited differential expression level in ‘QianMei 419’ when compared with ‘QianFu No. 4’. These genes and proteins revealed that the pathway of flavonoids biosynthesis, caffeine metabolism, theanine biosynthesis and amino acid metabolism were linked to nutritional quality of tea. Our results provided transcriptomics and proteomics information with respect to the molecular mechanisms of nutritional changes of tea, identified key genes and proteins that associated with the metabolism and accumulation of nutrients, and helped clarify the molecular mechanisms of nutrient differences.