数字农科院2.0

A key mutation in magnesium chelatase I subunit leads to a chlorophyll-deficient mutant of tea (Camellia sinensis)

文献类型： 外文期刊

作者： Zhang, Chenyu;Liu, Haoran;Wang, Junya;Li, Yuanyuan;Liu, Dingding;Ye, Yuanyuan;Huang, Rong;Li, Sujuan;Chen, Liang;Chen, Jiedan;Yao, Mingzhe;Ma, Chunlei

作者机构：

关键词： Amino acid metabolism;Camellia sinensis;chlorophyll;genetic mapping;magnesium chelatase;protein degradation

期刊名称： JOURNAL OF EXPERIMENTAL BOTANY

ISSN： 0022-0957

年卷期： 2023 年

页码：

收录情况： SCIE（2023版）

摘要： Tea (Camellia sinensis) is a highly important beverage crop renowned for its unique flavour and health benefits. Chlorotic mutants of tea, known worldwide for their umami taste and economic value, have gained global popularity. However, the genetic basis of this chlorosis trait remains unclear. In this study, we identified a major-effect quantitative trait locus (QTL), qChl-3, responsible for the chlorosis trait in tea leaves, linked to a non-synonymous polymorphism (G1199A) in the magnesium chelatase I subunit (CsCHLI). Homozygous CsCHLIA plants exhibited an albino phenotype due to defects in magnesium protoporphyrin IX and chlorophylls in the leaves. Biochemical assays revealed that CsCHLI mutations did not affect subcellular localization or interactions with CsCHLIG and CsCHLD. However, combining CsCHLIA with CsCHLIG significantly reduced ATPase activity. RNA-seq analysis tentatively indicated that CsCHLI inhibited photosynthesis and enhanced photoinhibition, which in turn promoted protein degradation and increased the amino acid levels in chlorotic leaves. RT-qPCR and enzyme activity assays confirmed the crucial role of asparagine synthetase and arginase in asparagine and arginine accumulation, with levels increasing over 90-fold in chlorotic leaves. Therefore, this study provides insights into the genetic mechanism underlying tea chlorosis and the relationship between chlorophyll biosynthesis and amino acid metabolism. An allele of a tea magnesium chelatase subunit gene produces chlorosis, but enhances proteolysis and amino acid content, improving the quality of the tea.

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