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A comprehensive review of polyphenol oxidase in tea (Camellia sinensis): Physiological characteristics,oxidation manufacturing,and biosynthesis of functional constituents |
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| Authors: | Meng-ge Tang Sheng Zhang Li-gui Xiong Jing-hui Zhou Jian-an Huang Ai-qing Zhao Zhong-hua Liu Ai-ling Liu |
| Affiliation: | 1. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Centre of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, China
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China Contribution: Data curation, Writing - original draft, Visualization, Writing - review & editing, Conceptualization;2. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Centre of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, China;3. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Centre of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, China Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China Contribution: Investigation, Project administration;4. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Centre of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, China Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China Contribution: Validation, Writing - review & editing;5. Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China |
| Abstract: | Polyphenol oxidase (PPO) is a metalloenzyme with a type III copper core that is abundant in nature. As one of the most essential enzymes in the tea plant (Camellia sinensis), the further regulation of PPO is critical for enhancing defensive responses, cultivating high-quality germplasm resources of tea plants, and producing tea products that are both functional and sensory qualities. Due to their physiological and pharmacological values, the constituents from the oxidative polymerization of PPO in tea manufacturing may serve as functional foods to prevent and treat chronic non-communicable diseases. However, current knowledge of the utilization of PPO in the tea industry is only available from scattered sources, and a more comprehensive study is required to reveal the relationship between PPO and tea obviously. A more comprehensive review of the role of PPO in tea was reported for the first time, as its classification, catalytic mechanism, and utilization in modulating tea flavors, compositions, and nutrition, along with the relationships between PPO-mediated enzymatic reactions and the formation of functional constituents in tea, and the techniques for the modification and application of PPO based on modern enzymology and synthetic biology are summarized and suggested in this article. |
| Keywords: | polyphenol oxidase PPO catalytic products tea manufacturing |