Professors
Zeng Lanting
Professor
Post：
N
Tel：
+86-20-37021938
Add：
No.723 Xingke Road, Tianhe District, Guangzhou
Education：
Ph.D.
Email：
zenglanting@scbg.ac.cn
Zip Code：
510650
Education and Appointments：
03/2022-present, Professor, South China Botanical Garden, Chinese Academy of Sciences
07/2018-02/2022, Postdoctoral fellow, South China Botanical Garden, Chinese Academy of Sciences
09/2015-06/2018, Ph.D., University of Chinese Academy of Sciences, China
09/2012-07/2015, M.S., South China Normal University, China
09/2008-06/2012, B.S., Hainan University, China
Research Interest：
The research mainly focuses on the formation of specialized metabolites in tea plants in response to stresses, and establishment of safe and effective strategies to improve the tea quality during the pre- and postharvest stages.
Selected Publication：
(# Co-first authors, * Corresponding author)
[1]Liao, Y.Y., Zhou, X.C., Zeng, L.T.* How does tea (Camellia sinensis) produce specialized metabolites which determine its unique quality and function: a review. Critical Reviews in Food Science and Nutrition, 2021, in press.
[2]Jian, G.T.#, Jia, Y.X.#, Li, J.L., Zhou, X.C., Liao, Y.Y., Dai, G.Y., Zhou, Y., Tang, J.C., Zeng, L.T.* Elucidation of the regular emission mechanism of volatile β‑ocimene with anti-insect function from tea plants (Camellia sinensis) exposed to herbivore attack. Journal of Agricultural and Food Chemistry, 2021, 69: 11204–11215.
[3]Zeng, L.T., Zhou, X.C., Liao, Y.Y., Yang, Z.Y.* Roles of specialized metabolites in biological function and environmental adaptability of tea plant (Camellia sinensis) as a metabolite studying model. Journal of Advanced Research, 2021, 34: 159–171.
[4]Zeng, L.T.#, Xiao, Y.Y.#, Zhou, X.C., Yu, J.Z., Jian, G.T., Li, J.L., Chen, J.M., Tang, J.C., Yang, Z.Y.* Uncovering reasons for differential accumulation of linalool in tea cultivars with different leaf area. Food Chemistry, 2021, 345: 128752.
[5]Zeng, L.T., Zhou, X.C., Su, X.G., Yang, Z.Y.* Chinese oolong tea: An aromatic beverage produced under multiple stresses. Trends in Food Science & Technology, 2020, 106: 242–253.
[6]Zeng, L.T., Wang, X.Q., Tan, H.B., Liao, Y.Y., Xu, P., Kang, M., Dong, F., Yang, Z.Y.* Alternative pathway to the formation of trans-cinnamic acid derived from L-phenylalanine in tea (Camellia sinensis) plants and other plants. Journal of Agricultural and Food Chemistry, 2020, 68: 3415–3424.
[7]Zeng, L.T., Watanabe, N., Yang, Z.Y.* Understanding the biosyntheses and stress response mechanisms of aroma compounds in tea (Camellia sinensis) to safely and effectively improve tea aroma. Critical Reviews in Food Science and Nutrition, 2019, 59: 2321–2334.
[8]Zeng, L.T.#, Tan, H.B.#, Liao, Y.Y., Jian, G.T., Kang, M., Dong, F., Watanabe, N., Yang, Z.Y.* Increasing temperature changes the flux into the multiple biosynthetic pathways for 2-phenylethanol in model systems of tea (Camellia sinensis) and other plants. Journal of Agricultural and Food Chemistry, 2019, 67: 10145–10154.
[9]Zeng, L.T.#, Wang, X.Q.#, Xiao, Y.Y., Gu, D.C., Liao, Y.Y., Xu, X.L., Jia, Y.X., Deng, R.F., Song, C.K., Yang, Z.Y.* Elucidation of (Z)-3-hexenyl-β-glucopyranoside enhancement mechanism under stresses from the oolong tea manufacturing process. Journal of Agricultural and Food Chemistry, 2019, 67: 6541–6550.
[10]Zeng, L.T., Wang, X.W., Liao, Y.Y., Gu, D.C., Dong, F., Yang, Z.Y.* Formation of and changes in phytohormone levels in response to stress during the manufacturing process of oolong tea (Camellia sinensis). Postharvest Biology and Technology, 2019, 157: 110974.
[11]Zeng, L.T.#, Wang, X.Q.#, Dong, F., Watanabe, N., Yang, Z.Y.* Increasing postharvest high-temperatures lead to increased volatile phenylpropanoids/benzenoids accumulation in cut rose (Rosa hybrida) flowers. Postharvest Biology and Technology, 2019, 148: 68–75.
[12]Zeng, L.T.#, Zhou, Y.#, Fu, X.M., Liao, Y.Y., Yuan, Y.F., Jia, Y.X., Dong, F., Yang, Z.Y.* Biosynthesis of jasmine lactone in tea (Camellia sinensis) leaves and its formation in response to multiple stresses. Journal of Agricultural and Food Chemistry, 2018, 66: 3899–3909.
[13]Zeng, L.T.#, Zhou, Y.#, Fu, X.M., Mei, X., Cheng, S.H., Gui, J.D., Dong, F., Tang, J.C., Ma, S.Z., Yang, Z.Y.* Does oolong tea (Camellia sinensis) made from a combination of leaf and stem smell more aromatic than leaf-only tea? Contribution of the stem to oolong tea aroma. Food Chemistry, 2017, 237: 488–498.
[14]Zeng, L.T.#, Liao, Y.Y.#, Li, J.L., Zhou, Y., Tang, J.C., Dong, F., Yang, Z.Y.* α-Farnesene and ocimene induce metabolite changes by volatile signaling in neighboring tea (Camellia sinensis) plants. Plant Science, 2017, 264: 29–36.
[15]Zeng, L.T., Wang, X.Q., Kang, M., Dong, F., Yang, Z.Y.* Regulation of the rhythmic emission of plant volatiles by the circadian clock. International Journal of Molecular Sciences, 2017, 18: 2408.
[16]Zeng, L.T.#, Zhou, Y.#, Gui, J.D., Fu, X.M., Mei, X., Zhen, Y.P., Ye, T.X., Du, B., Dong, F., Watanabe, N., Yang, Z.Y.* Formation of volatile tea constituent indole during the oolong tea manufacturing process. Journal of Agricultural and Food Chemistry, 2016, 64: 5011–5019.
[17]Zhou, Y.#, Zeng, L.T.#, Hou, X.L., Liao, Y.Y., Yang, Z.Y.* Low temperature synergistically promotes wounding-induced indole accumulation by INDUCER OF CBF EXPRESSION-mediated alterations of jasmonic acid signaling in Camellia sinensis. Journal of Experimental Botany, 2019, 71: 2172–2185.
[18]Wang, X.Q.#, Zeng, L.T.#, Liao, Y.Y., Zhou, Y., Xu, X.L., Dong, F., Yang, Z.Y.* An alternative pathway for the formation of aromatic aroma compounds derived from L-phenylalanine via phenylpyruvic acid in tea (Camellia sinensis (L.) O. Kuntze) leaves. Food Chemistry, 2019, 270: 17−24.
[19]Zhou, Y.#, Zeng, L.T.#, Liu, X.Y., Gui, J.D., Mei, X., Fu, X.M., Dong, F., Tang, J.C., Zhang, L.Y., Yang, Z.Y.* Formation of (E)-nerolidol in tea (Camellia sinensis) leaves exposed to multiple stresses from tea manufacturing process. Food Chemistry, 2017, 231: 78–86.
[20]Zhou, Y.#, Zeng, L.T.#, Gui, J.D., Liao, Y.Y., Li, J.L., Tang, J.C., Meng, Q., Dong, F., Yang, Z.Y.* Functional characterizations of β-glucosidases involved in aroma compound formation in tea (Camellia sinensis). Food Research International, 2017, 96: 206–214.