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Article Abstract

CsNAC086 was found to promote the expression of CsFLS, thus promoting the accumulation of flavonols in Camellia sinensis. Flavonols, the main flavonoids in tea plants, play an important role in the taste and quality of tea. In this study, a NAC TF gene CsNAC086 was isolated from tea plants and confirmed its regulatory role in the expression of flavonol synthase which is a key gene involved in the biosynthesis of flavonols in tea plant. Yeast transcription-activity assays showed that CsNAC086 has self-activation activity. The transcriptional activator domain of CsNAC086 is located in the non-conserved C-terminal region (positions 171-550), while the conserved NAC domain (positions 1-170) does not have self-activation activity. Silencing the CsNAC086 gene using antisense oligonucleotides significantly decreased the expression of CsFLS. As a result, the concentration of flavonols decreased significantly. In overexpressing CsNAC086 tobacco leaves, the expression of NtFLS was significantly increased. Compared with wild-type tobacco, the flavonols concentration increased. Yeast one-hybrid assays showed CsNAC086 did not directly regulate the gene expression of CsFLS. These findings indicate that CsNAC086 plays a role in regulating flavonols biosynthesis in tea plants, which has important implications for selecting and breeding of high-flavonols-concentration containing tea-plant cultivars.

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http://dx.doi.org/10.1007/s00425-024-04426-xDOI Listing

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Article Synopsis
  • * This study confirmed that CsNAC086 can self-activate but does not directly regulate CsFLS expression, as shown in yeast transcription assays.
  • * Silencing CsNAC086 led to reduced flavonol levels, while overexpressing it in tobacco increased flavonol concentration, highlighting its significance in developing high-flavonol tea plant varieties.
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Article Synopsis
  • Flavonoids make tea taste bitter and help tea plants deal with stress from things like sunlight and heat.
  • A protein called CsMYB67 is important for making flavonoids in tea leaves and responds to temperature changes.
  • When CsMYB67 works with another protein, CsTTG1, it helps increase the production of special pigments called anthocyanins, which are part of flavonoids in tea.
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