A light-responsive transcription factor SmMYB35 enhances anthocyanin biosynthesis in eggplant (Solanum melongena L.)

Li, Linzhi; Li, Shaohang; Ge, Haiyan; Shi, Suli; Li, Dalu; Liu, Yang; Chen, Huoying

doi:10.1007/s00425-021-03698-x

Cited by 33 publications

(15 citation statements)

References 54 publications

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“…The MYB-bHLH-WD40 transcriptional complex is considered to be an important and conserved model in the regulation of anthocyanin biosynthesis [ 7 ]. In eggplant, previous studies have reported that several MYB and bHLH TFs, including SmMYB113, SmMYB86, SmMYB75, SmMYB35, SmbHLH1, SmbHLH13, and SmTT8, are involved in anthocyanin biosynthesis, of which SmMYB113 and SmTT8 were proven to be the key factors responsible for anthocyanin accumulation [ 24 , 28 , 29 , 30 , 31 , 32 , 33 ]. In our study, very low transcription levels of SmMYB113 were detected in A2 and A4, and compared to the reddish to black-purple group (A1, A3, and A5), a 6 bp deletion in the first exon of SmMYB113 was found in white and green fruit peels of eggplants ( Supplementary Figure S4 ).…”

Section: Discussionmentioning

confidence: 99%

Integrated Metabolome and Transcriptome Analysis Reveals a Regulatory Network of Fruit Peel Pigmentation in Eggplant (Solanum melongena L.)

Zhou

Liu

Yang

et al. 2022

IJMS

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The color of fruit peel is an economically important character of eggplant, and black-purple eggplant has received much attention for being rich in anthocyanin. However, the reason why different fruit peel colors form in eggplant is not well understood. In the present study, an integrative analysis of the metabolome and transcriptome profiles was performed in five eggplant varieties with different fruit colors. A total of 260 flavonoids were identified, and most of them showed significantly higher abundance in black-purple varieties than in other varieties. The transcriptome analysis indicated the activation of early phenylpropanoid biosynthesis genes (SmPAL, SmC4H, and Sm4CL) was more responsible for anthocyanin accumulation, while SmF3′5′H was the key factor for the formation of a purple color. Furthermore, two transcription factors, SmGL2 and SmGATA26, were identified as new hub genes associated with anthocyanin accumulation. The silencing of SmGL2 and SmGATA26 reduced anthocyanin accumulation in eggplant fruit peels, suggesting the possible involvement of SmGL2 and SmGATA26 in regulating anthocyanin biosynthesis. In addition, the pathway of plant hormone signal transduction was significantly enriched, indicating that phytohormones may cooperatively interact to modulate flavonoid biosynthesis. This study provides comprehensive information of flavonoid metabolites and new insights into the regulatory network of fruit coloration, which might be useful for the molecular breeding of eggplant.

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Section: Discussionmentioning

confidence: 99%

Integrated Metabolome and Transcriptome Analysis Reveals a Regulatory Network of Fruit Peel Pigmentation in Eggplant (Solanum melongena L.)

Zhou

Liu

Yang

et al. 2022

IJMS

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“…A transcription complex formed by MYB, bHLH and WD40 acts as a switch to regulate anthocyanin synthesis. Among them, numerous MYB family members are reported to transcriptional activate anthocyanin biosynthetic genes or repress anthocyanin accumulation in plants food such as apple [ 4 ], tomato [ 5 ], pear [ 6 ], pepper [ 7 ], eggplant [ 8 ] and sweet potato [ 9 ]. In some cases, MYB factors play a vital role to determine the color of food.…”

Section: Introductionmentioning

confidence: 99%

Anthocyanins in Plant Food: Current Status, Genetic Modification, and Future Perspectives

Zhang

Zhu

2023

Molecules

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Anthocyanins are naturally occurring polyphenolic pigments that give food varied colors. Because of their high antioxidant activities, the consumption of anthocyanins has been associated with the benefit of preventing various chronic diseases. However, due to natural evolution or human selection, anthocyanins are found only in certain species. Additionally, the insufficient levels of anthocyanins in the most common foods also limit the optimal benefits. To solve this problem, considerable work has been done on germplasm improvement of common species using novel gene editing or transgenic techniques. This review summarized the recent advances in the molecular mechanism of anthocyanin biosynthesis and focused on the progress in using the CRISPR/Cas gene editing or multigene overexpression methods to improve plant food anthocyanins content. In response to the concerns of genome modified food, the future trends in developing anthocyanin-enriched plant food by using novel transgene or marker-free genome modified technologies are discussed. We hope to provide new insights and ideas for better using natural products like anthocyanins to promote human health.

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“…5). These findings led us to speculate about a possible negative regulation of the SlAN2-like protein by COP1 in tomato fruit tissues under dark conditions, similar to what is observed in apple and eggplant (Li et al ., 2012, 2024).…”

Section: Discussionmentioning

confidence: 99%

SlAN1 is a limiting factor for the light-dependent anthocyanin accumulation in fruit tissues of purple tomato

Reis,

Vaz,

Arge

et al. 2024

Preprint

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Anthocyanins are specialized plant metabolites with significant dietary value due to their anti-inflammatory properties. Research indicates that dietary intake of these phenolic compounds contributes to preventing various chronic diseases. As the most consumed vegetable worldwide, tomato (Solanum lycopersicum) is an excellent candidate for anthocyanin-enrichment strategies. In tomato, activation of anthocyanin biosynthesis is light-dependent, but this mechanism has yet to be entirely characterized. We investigated the role of light in anthocyanin biosynthesis in fruits of the purple tomato, which is a near-isogenic line (NIL) derived from wild accessions into cv. Micro-Tom (MT). MT-Aft/atv/hp2 starts accumulating anthocyanin early during fruit development but is restricted to the peel (exocarp and epicarp). Manipulating light incidence in different fruit tissues determined that the absence of anthocyanin accumulation in the flesh results from the sun-blocking effect of the cyanic epicarp on the mesocarp, thus preventing light from penetrating deeper into the fruit. Transcriptional analyses of the fruit peel and flesh revealed that the bHLH transcription factor SlAN1 (Solyc09g065100) is the limiting factor for light-dependent anthocyanin accumulation in both tissues. This research enhances our comprehension of the genetic and environmental regulation of anthocyanin accumulation in fruit tissues, offering valuable insights into plant breeding for human nutrition.

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A light-responsive transcription factor SmMYB35 enhances anthocyanin biosynthesis in eggplant (Solanum melongena L.)

Cited by 33 publications

References 54 publications

Integrated Metabolome and Transcriptome Analysis Reveals a Regulatory Network of Fruit Peel Pigmentation in Eggplant (Solanum melongena L.)

Integrated Metabolome and Transcriptome Analysis Reveals a Regulatory Network of Fruit Peel Pigmentation in Eggplant (Solanum melongena L.)

Anthocyanins in Plant Food: Current Status, Genetic Modification, and Future Perspectives

SlAN1 is a limiting factor for the light-dependent anthocyanin accumulation in fruit tissues of purple tomato

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