A test of the photoprotection hypothesis for the evolution of autumn colours: chlorophyll resorption, not anthocyanin production, is correlated with nitrogen translocation

2021 ◽  
Author(s):  
Ines Pena‐Novas ◽  
Marco Archetti
Keyword(s):  
Nitrogen Translocation ◽  
Anthocyanin Production

scholarly journals Recent Insights into Anthocyanin Pigmentation, Synthesis, Trafficking, and Regulatory Mechanisms in Rice (Oryza sativa L.) Caryopsis

Biomolecules ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 394 ◽  
Author(s):  
Enerand Mackon ◽  
Guibeline Charlie Jeazet Dongho Epse Mackon ◽  
Yafei Ma ◽  
Muhammad Haneef Kashif ◽  
Niyaz Ali ◽  
...  
Keyword(s):  
Food Industry ◽  
Anthocyanin Biosynthesis ◽  
Oryza Sativa L ◽  
Anthocyanin Synthesis ◽  
Pigmented Rice ◽  
Complex Processes ◽  
Natural Colorants ◽  
Wide Range ◽  
Anthocyanin Production ◽  
And Storage

Anthocyanins are antioxidants used as natural colorants and are beneficial to human health. Anthocyanins contribute to reactive oxygen species detoxification and sustain plant growth and development under different environmental stresses. They are phenolic compounds that are broadly distributed in nature and are responsible for a wide range of attractive coloration in many plant organs. Anthocyanins are found in various parts of plants such as flowers, leaves, stems, shoots, and grains. Considering their nutritional and health attributes, anthocyanin-enriched rice or pigmented rice cultivars are a possible alternative to reduce malnutrition around the globe. Anthocyanin biosynthesis and storage in rice are complex processes in which several structural and regulatory genes are involved. In recent years, significant progress has been achieved in the molecular and genetic mechanism of anthocyanins, and their synthesis is of great interest to researchers and the scientific community. However, limited studies have reported anthocyanin synthesis, transportation, and environmental conditions that can hinder anthocyanin production in rice. Rice is a staple food around the globe, and further research on anthocyanin in rice warrants more attention. In this review, metabolic and pre-biotic activities, the underlying transportation, and storage mechanisms of anthocyanins in rice are discussed in detail. This review provides potential information for the food industry and clues for rice breeding and genetic engineering of rice.

The effect of growth regulators and sucrose on anthocyanin production in Camptotheca acuminata cell cultures

2005 ◽  
Vol 43 (3) ◽  
pp. 293-298 ◽  
Author(s):  
Gabriella Pasqua ◽  
Barbara Monacelli ◽  
Nadia Mulinacci ◽  
Simona Rinaldi ◽  
Catia Giaccherini ◽  
...  
Keyword(s):  
Cell Cultures ◽  
Growth Regulators ◽  
Camptotheca Acuminata ◽  
Anthocyanin Production

Integrative Transcriptomic, and Proteomic Analysis of Flavonoid Biosynthesis During Fruit Maturation In Chinese Raspberry “Rubus Chingii Hu”

2021 ◽  
Author(s):  
Xiaobai Li ◽  
Jian Sun ◽  
Jingyong Jiang ◽  
Zhen Chen ◽  
Aaron Jackson
Keyword(s):  
Anthocyanin Biosynthesis ◽  
Flavonoid Biosynthesis ◽  
Fruit Maturation ◽  
Genetic Base ◽  
Kaempferol Glycosides ◽  
Flavonoid Composition ◽  
Rubus Chingii ◽  
Rubus Chingii Hu ◽  
Anthocyanin Production ◽  
Low Expression

Abstract Rubus chingii, is a red-fruited species of Rubus native to China, which is a popular and nutritious fruit in China. However, change in flavonoid composition and content during fruit maturation is poorly understood. This study examined flavonoids and the genes/proteins during four fruit ripening phases using LC-MS/MS. As a result, six major kinds of anthocyanins were first identified in R. chingii, which primarily consisted of flavanol-anthocyanins, are new to Rubus. Apart from anthocyanins, concentrations of fruit flavonoids were much higher than most berries including raspberries, and it is this that contributes to their high phenolic concentrations and antioxidant capabilities. In contrast to other known raspberries, R. chingii had a decline in flavonoids during fruit maturation, which was due to down-regulation of genes/proteins involved in phenylpropanoid and flavonoid biosynthesis. Surprisingly, anthocyanin continuously decreased during fruit coloration. This suggests that anthocyanins are not responsible for the fruit’s reddish coloration. The biosynthesis of these flavanol-anthocyanins consumed two flavonoid units both produced through the same upstream pathway. Their presence indicates a reduction in the potential biosynthesis of anthocyanin production. Also, the constantly low expression of RcANS gene down-regulated overall anthocyanin biosynthesis. The lack of RcF3’5’H gene/protein hindered the production of delphinidin glycosides. Flavonoids primarily comprising of quercetin/kaempferol-glycosides were predominately located at fruit epidermal-hair and placentae. The profile and biosynthesis of R. chingii flavonoids are unique to Rubus. It could be used to broaden the genetic base of raspberry cultivars and to improve their fruit quality.

scholarly journals Anthocyanin production in suspension cultures of high-producing cells of Euphorbia millii.

1989 ◽  
Vol 53 (2) ◽  
pp. 417-423 ◽  
Author(s):  
Yoshikazu YAMAMOTO ◽  
Yasuhiro KINOSHITA ◽  
Satomi WATANABE ◽  
Yasuyuki YAMADA
Keyword(s):  
Suspension Cultures ◽  
Anthocyanin Production

scholarly journals Characterization and Analysis of Anthocyanin-Related Genes in Wild-Type Blueberry and the Pink-Fruited Mutant Cultivar ‘Pink Lemonade’: New Insights into Anthocyanin Biosynthesis

Agronomy ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1296
Author(s):  
Jose V. Die ◽  
Richard W. Jones ◽  
Elizabeth L. Ogden ◽  
Mark K. Ehlenfeldt ◽  
Lisa J. Rowland
Keyword(s):  
Fruits And Vegetables ◽  
Anthocyanin Biosynthesis ◽  
Mechanistic Explanation ◽  
Comparative Sequence Analysis ◽  
Wild Type ◽  
Flavonoid Pathway ◽  
Transient Expression Assay ◽  
Gene Encoding ◽  
In The Wild ◽  
Anthocyanin Production

Blueberries are one of the richest sources of antioxidants, such as anthocyanins, among fruits and vegetables. Anthocyanin mutants, like the pink-fruited cultivar ‘Pink Lemonade’, are valuable resources for investigating anthocyanin biosynthesis in blueberries. In this study, we examined expression of flavonoid pathway genes during fruit development in wild-type, blue-fruited blueberries using quantitative real-time PCR. Expression was also compared between wild-type and the pink-fruited ‘Pink Lemonade’. This revealed significantly lower expression in ‘Pink Lemonade’ than in wild-type of nearly all the structural genes examined suggesting that a transcriptional regulator of the pathway was affected. Hence, we compared expression of three known regulatory genes and found that the gene encoding the transcription factor MYB1 was expressed at a significantly lower level in ‘Pink Lemonade’ than in the wild-type. To validate the capacity of this MYB1 to regulate the transcription of anthocyanin genes in blueberries, a transient expression assay was conducted. Results indicated MYB1 overexpression enhanced anthocyanin production. Comparative sequence analysis between wild-type and mutant MYB1 variants found differences in highly conserved features suggesting a mechanistic explanation for the mutant phenotype. Collectively, the results presented here contribute to a better understanding of mechanisms regulating anthocyanin biosynthesis in Vaccinium.

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