Anthocyanin Composition and Content in Rye Plants with Different Grain Color

Abstract

The color of grain in cereals is determined mainly by anthocyanin pigments. A large level of genetic diversity for anthocyanin content and composition in the grain of different species was observed. In rye, recessive mutations in six genes (vi1...vi6) lead to the absence of anthocyanins in all parts of the plant. Moreover, dominant genes of anthocyanin synthesis in aleurone (gene C) and pericarp (gene Vs) also affect the color of the grain. Reverse phase high-performance liquid chromatography and mass spectrometry were used to study anthocyanins in 24 rye samples. A lack of anthocyanins in the lines with yellow and brown grain was determined. Delphinidin rutinoside and cyanidin rutinoside were found in the green-seeded lines. Six samples with violet grains significantly varied in terms of anthocyanin composition and content. However, the main aglycone was cyanidin or peonidin in all of them. Monosaccharide glucose and disaccharide rutinose served as the glycoside units. Violet-seeded accession forms differ in the ratio of the main anthocyanins and the range of their acylated derivatives. The acyl groups were presented mainly by radicals of malonic and sinapic acids. For the colored forms, a profile of the revealed anthocyanins with the indication of their contents was given. The obtained results are discussed in connection to similar data in rice, barley, and wheat, which will provide a perspective for future investigations.

Uncovering the evolutionary origin of blue anthocyanins in cereal grains

“…For example, we observed the presence of the MbHF35 orthologues at a linked genetic location on chromosome 7R in rye. This is in accord with reports that blue aleurone in rye requires the dominant alleles at six loci ( vi1–vi6 ), with vi1 mapping to chromosome 7R (Voylokov et al , ; Zykin et al , ). Further studies are needed to verify whether vi1 corresponds to the MbHF35 homologues identified in rye.…”

Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)

“…Dańkowskie Złote (a* = 4.24) and KWS Bono (a* = 3.29), but it did not differ significantly from the reference rye in the value of the b* (19.04). According to Zykin et al ( 2018 ), the color of cereal grain is determined mainly by the content of anthocyanin pigments.…”

Stress and defense responses in plant secondary metabolites production

“…In many recent literature reports, it had indeed been shown that an array of responses involving signal transduction systems and molecules with influence on tight regulation of biosynthetic pathway(s) could be characterized in different plant species, genotype or cultivars due to ecotype and genetic component-dependent variations response to the stress or defense response function during growth condition(s) of plants. This influences SM, depending on the season, environmental or external triggers [8, 22, 26, 73]. For example, production of essential oils in the trichome of leaves imply their defensive role against herbivores or insect predators while tannins production in the vacuoles of leaves cells located beneath epidermal surface and their bitter taste deter predators [73, 88].…”