Abstract
BackgroundCamellia sinensis var. sinensis is widely grown for tea beverages that possess significant health promoting effects. Studies on tea plant genetics and breeding are hindered due to its recalcitrance to Agrobacterium-mediated genetic transformation. Among the possible reasons, oxidation of phenolics released from explant tissues and bactericidal effects of tea polyphenols during the process of transformation play a role in the plant recalcitrance. The aim of the present study was to alleviate the harmful effects of phenolic compounds using in-planta transformation.ResultsTwo-month old seedlings of tea cultivar “Nong Kangzao” were infected at the hypocotyl with wild type Agrobacterium rhizogenes and maintained in an environment of high humidity. 88.3% of infected plants developed hairy roots at the wounded site after 2 months of infection. Our data indicated that transgenic hairy root induction of tea can be achieved using A. rhizogenes following the optimized protocol.ConclusionWith this method, composite tea plants containing wild-type shoots with transgenic roots can be generated for “in root” gene functional characterization and root-shoot interaction studies. Moreover, this method can be applied to improve the root system of composite tea plants for a better resistance to abiotic and biotic stresses.
Highlights
Camellia sinensis var. sinensis is widely grown for tea beverages that possess significant health promoting effects
In China and Japan green tea is common over the other types whereas, Oolong tea is preferred in some other countries [3]
High efficiency protocol for the generation of composite plants in tea The use of ex vitro composite plants through A. rhizogenes—mediated transformation has been widely researched in various plant species [36,37,38]
Summary
Camellia sinensis var. sinensis is widely grown for tea beverages that possess significant health promoting effects. Sinensis is widely grown for tea beverages that possess significant health promoting effects. Studies on tea plant genetics and breeding are hindered due to its recalcitrance to Agrobacterium-mediated genetic transformation. Oxidation of phenolics released from explant tissues and bactericidal effects of tea polyphenols during the process of transformation play a role in the plant recalcitrance. Tea is consumed as a popular beverage globally. The People’s Republic of China ranks first (1,467,467 tonnes) in the world followed by India (991,180 tonnes), Kenya, Sri Lanka, and Turkey in tea production [1]. Tea is generally divided into pu-erh, oolong, green and black tea depending on the manufacturing process. In Asia pu-erh tea is almost exclusively consumed as compared to black tea which economically dominates the market and is popular in the West. In China and Japan green tea is common over the other types whereas, Oolong tea is preferred in some other countries [3]
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