Theanine Biosynthesis during Tea Seed Germination

Sreeramulu Guttapadu; Lokesh Basavaraju; Matthew John; Purna Venkatesh; Vikas Pawar; Vilas P. Sinkar; Prasad Trichy Ganesh

doi:10.20425/ijts.v8i3.4722

Sreeramulu Guttapadu Unilever R and D, Bangalore, 64, Main Road, Whitefield, Bangalore 560066, India
Lokesh Basavaraju Unilever R and D, Bangalore, 64, Main Road, Whitefield, Bangalore 560066, India
Matthew John Unilever R and D, Bangalore, 64, Main Road, Whitefield, Bangalore 560066, India
Purna Venkatesh Unilever R and D, Bangalore, 64, Main Road, Whitefield, Bangalore 560066, India
Vikas Pawar Unilever R and D, Bangalore, 64, Main Road, Whitefield, Bangalore 560066, India
Vilas P. Sinkar Unilever R and D, Bangalore, 64, Main Road, Whitefield, Bangalore 560066, India
Prasad Trichy Ganesh Unilversity of Agricultural Sciences, Hebbal, Bangalore 560066, India

DOI: https://doi.org/10.20425/ijts.v8i3.4722

Keywords: Germination; tea seed; Theanine; tea seedling

Abstract

Theanine content was measured in tea (Camellia sinensis L.) seed during different stages of germination and seedling development. Theanine content increased from 0.1% to 2% during germination. Theanine content progressively increased till 60 days of germination and decreased thereafter. Theanine analysis in different organs revealed that the emerging radicle and plumule contained 10-12% and 8-10%) of theanine, respectively. Theanine content in the cotyledon decreased progressively over time during seedling development. The increase in theanine content during germination was found to be associated with increased theanine synthetase gene expression. Further, application of gibberellic acid during germination lead to dramatic increase in theanine content.