Plant Physiol., 23 Jan 2026
Co-regulation of flavor-related compounds caffeine and catechins in beverage plants
Author
Zhang Y, Qi Y, Tang D, Ye Z, Zheng Z, Duan J, Tong W, Guo T, Deng W, Zhao Jb, Li Pa.
a: State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei, 230036, China.
b: College of Horticulture, Hunan Agricultural University, Changsha, 410128, China.
Abstract
Two types of bioactive products, catechins and caffeine, contribute to the flavor and health benefits associated with beverages made from plants. MYB184 has been characterized as a primary regulator of catechin and caffeine biosynthesis in tea plants. However, the coregulation mechanism of catechins and caffeine in beverage plants remains unknown. Here, we found that MYB184 is a major regulatory factor in the concurrence and co-evolution of caffeine and galloylated cis-catechins with different mechanisms in Camellia species. MYB184 orthologues showed conserved regulation of caffeine and catechin biosynthesis in coffee plants. Additionally, the conserved catechin-related repressor MYB206 negatively regulated caffeine biosynthesis via both interacting with MYB184 and directly targeting Caffeine Synthase1 (TCS1), playing crucial roles in the dynamic distribution of caffeine and catechins in developing leaves and metabolic homeostasis under stress conditions. Our findings provide insight into the convergent evolution of flavor-related compounds in beverage plants.
