Accumulation of Anthocyanin and Its Associated Gene Expression in Purple Tumorous Stem Mustard (Brassica juncea var. tumida Tsen et Lee) Sprouts When Exposed to Light, Dark, Sugar, and Methyl Jasmonate

Abstract

Tumorous stem mustard is a characteristic vegetable in Southeast Asia, as are its sprouts. The purple color of the purple variety 'Zi Ying' leaves is because of anthocyanin accumulation. The ways in which this anthocyanin accumulation is affected by the environment and hormones has remained unclear. Here, the impacts of sucrose, methyl jasmonate (MeJA), light, and dark on the growth and anthocyanin production of 'Zi Ying' sprouts were explored. The results showed that anthocyanins can be enhanced by sucrose in sprouts under light condition, and MeJA can promote anthocyanins production under light and dark conditions in sprouts. The anthocyanin biosynthetic regulatory genes BjTT8, BjMYB1, BjMYB2 and BjMYB4, and the EBGs and LBGs were upregulated under light conditions, while BjTT8, BjMYB1, and BjMYB2 and anthocyanin biosynthetic genes BjF3H and BjF3′H were upregulated under DM condition. These results indicate that sucrose and methyl jasmonate can stimulate the expression of genes encoding components of the MBW complex (MYB, bHLH, and WD40) and that they transcriptional activated the expression of LBGs and EBGs to promote the accumulation of anthocyanins in 'Zi Ying' sprouts. Our findings enhance our understanding of anthocyanin accumulation regulated by sucrose and MeJA in 'Zi Ying', which will help growers to produce anthocyanin-rich foods with benefits to human health.

Cloning and Molecular Characterization of <i>CfMYBs</i> Associated with the Regulation of Methyl Jasmonate Biosynthesis in <i>Cymbidium faberi</i>

“…Similarly, the MYB transcription factor Pap1 (Production of Anthocyanin Pigment 1) was found to increase the production of volatile phenylpropanoid/benzenoid compounds 10-fold, as well as increasing the pigmentation of flowers (Ben Zvi et al, 2008). Overall, similar findings were reported in many other plants, including kiwifruit (Ampomah-Dwamena et al, 2019), purple tumorous stem mustard (Xie et al, 2019), strawberry (Delgado et al, 2018), Ginkgo biloba (Zhang et al, 2018), Populus tomentosa (Wang et al, 2019), and tomato (Jian et al, 2019), and it was also reported that some MYB transcription factors are involved in the formation of flower pigmentation and volatile organic compounds.…”

“…In strawberry, some specific MBW complex-related genes, such as FabHLH33 and FaMYB1/9/11, were upregulated, while FabHLH3 and FaMYB10 were downregulated, following the application of a JA-Ile biosynthesis inhibitor in MeJA treated fruits, which caused the accumulation of anthocyanin and proanthocyanidins in fruits (Delgado et al, 2018). In purple tumorous stem mustard, anthocyanins could be enhanced by sucrose and MeJA in sprouts under light conditions, and the expression of the MBW complex-related genes BjTT8, BjMYB1, BjMYB2, and BjMYB4 was correspondingly stimulated (Xie et al, 2019). In this study, two of the CfMYB transcription factors, Unigene20569 and Unigene32267, were up-regulated in flowers at the blooming stage, and the other two were down-regulated at this stage, as confirmed by both the RNA-seq and qRT-PCR results.…”

Phytochemistry and biological activity of mustard (Brassica juncea): a review

“…Additionally, light and stimulation by foreign biological inducers causes significant changes in the chemical composition of Mustard. Studies have found that light has a great impact on the content of carotenoids and anthocyanins in Mustard (Brazaitytė et al, 2015;Xie et al, 2019). In addition, exogenous biological inducers such as salicylic acid, methyl jasmonate, glucose, etc.…”

Co-application of Mycorrhiza and methyl jasmonate regulates morpho-physiological and antioxidant responses of Crocus sativus (Saffron) under salinity stress conditions

“…Increasing these antioxidant compounds is another mechanism of plants against stress-induced damage 59 . Jasmonates increase synthesizing secondary metabolites such as anthocyanin and phenolic compounds 60 . Jasmonate induces the synthesis of antioxidant enzymes (PPO and PAL) 61 , which leads to synthesizing non-enzymatic antioxidants like anthocyanins efficiently 22 .…”