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Literature summary for 6.3.1.6 extracted from

  • Cheng, S.; Fu, X.; Wang, X.; Liao, Y.; Zeng, L.; Dong, F.; Yang, Z.
    Studies on the biochemical formation pathway of the amino acid L-theanine in tea (Camellia sinensis) and other plants (2017), J. Agric. Food Chem., 65, 7210-7216 .
    View publication on PubMed
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Metals/Ions

Metals/Ions Comment Organism Structure
Mg2+ required Camellia sinensis

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
ATP + L-glutamate + ethylamine Camellia sinensis
-
 ADP + phosphate + N5-ethyl-L-glutamine
-
 ?

Organism

Organism UniProt Comment Textmining
Camellia sinensis
-
-
-

Source Tissue

Source Tissue Comment Organism Textmining
leaf
-
 Camellia sinensis
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
ATP + L-glutamate + ethylamine
-
 Camellia sinensis ADP + phosphate + N5-ethyl-L-glutamine
-
 ?

Cofactor

Cofactor Comment Organism Structure
ATP
-
 Camellia sinensis

General Information

General Information Comment Organism
physiological function the flavor of tea is conferred by certain metabolites, especially L-theanine, in Camellia sinensis. More L-theanine accumulates in Camellia sinensis than in other plants. L-Glutamic acid, a precursor of L-theanine, is present in most plants, while ethylamine, another precursor of L-theanine, specifically accumulates in Camellia species, especially Camellia sinensis. Most plants contain the enzyme/gene, glutamate-ethylamine ligase, catalyzing the conversion of ethylamine and L-glutamic acid to L-theanine. After supplementation with [2H5]ethylamine, all the plants tested (Camellia nitidissima, Camellia japonica, Zea mays, Arabidopsis thaliana, and Solanum lycopersicum) produce [2H5]l-theanine, which suggests that ethylamine availability is the reason for the difference in L-theanine accumulation between Camellia sinensis and other plants Camellia sinensis