Anthocyanin glucosylation mediated by a glycoside hydrolase family 3 protein in purple carrot
Shun‐ya Koga,
Taira Miyahara,
Yuzo Nishizaki
et al.
Abstract:SUMMARYPurple carrot accumulates anthocyanins modified with galactose, xylose, glucose, and sinapic acid. Most of the genes associated with anthocyanin biosynthesis have been identified, except for the glucosyltransferase genes involved in the step before the acylation in purple carrot. Anthocyanins are commonly glycosylated in reactions catalyzed by UDP‐sugar‐dependent glycosyltransferases (UGTs). Although many studies have been conducted on UGTs, the glucosylation of carrot anthocyanins remains unknown. Acyl… Show more
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