Assessing the diversity of anthocyanin composition in various tissues of purple corn (Zea mays L.)

Paulsmeyer, Michael; Vermillion, Karl E.; Juvik, John A.

doi:10.1016/j.phytochem.2022.113263

Cited by 15 publications

(7 citation statements)

References 27 publications

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“…However, they usually stored as more stable glycosides in the vesicles of the plant’s epidermal cells, accounting for the wide range of colors in plant organs ( Li et al., 2021 ). For most plants, anthocyanins often accumulate in light-exposed locations e.g., in the seed coat of wheat ( Flores et al., 2022 ) and maize ( Paulsmeyer et al., 2022 ), the dextrin layer of rice ( Peanparkdee et al., 2020 ), the seed coat of mung beans ( Ma et al., 2023 ), etc. Moreover, some plants can also accumulate in other above-ground parts, e.g., rice ( Mackon et al., 2021 ), wheat ( Zhao et al., 2019 ), and maize ( Lopez-Malvar et al, 2017 ), which suggests that light is an essential instigator for the synthesis of plant anthocyanins.…”

Section: Discussionmentioning

confidence: 99%

Integration of comparative transcriptomics and WGCNA characterizes the regulation of anthocyanin biosynthesis in mung bean (Vigna radiata L.)

Li,

Gao,

et al. 2023

Front. Plant Sci.

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Mung bean is a dual-use crop widely cultivated in Southeast Asia as a food and medicine resource. The development of new functional mung bean varieties demands identifying new genes regulating anthocyanidin synthesis and investigating their molecular mechanism. In this study, we used high-throughput sequencing technology to generate transcriptome sequence of leaves, petioles, and hypocotyls for investigating the anthocyanins accumulation in common mung bean variety as well as anthocyanidin rich mung bean variety, and to elucidate their molecular mechanisms. 29 kinds of anthocyanin compounds were identified. Most of the anthocyanin components contents were significantly higher in ZL23 compare with AL12. Transcriptome analysis suggested that a total of 93 structural genes encoding the anthocyanin biosynthetic pathway and 273 regulatory genes encoding the ternary complex of MYB-bHLH-WD40 were identified, of which 26 and 78 were differentially expressed in the two varieties. Weighted gene co-expression network analysis revealed that VrMYB3 and VrMYB90 might have enhanced mung bean anthocyanin content by inducing the expression of structural genes such as PAL, 4CL, F3’5’H, LDOX, and F3’H, which was consistent with qRT-PCR results. These findings are envisaged to provide a reference for studying the molecular mechanism of anthocyanin accumulation in mung beans.

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Section: Discussionmentioning

confidence: 99%

Integration of comparative transcriptomics and WGCNA characterizes the regulation of anthocyanin biosynthesis in mung bean (Vigna radiata L.)

Li,

Gao,

et al. 2023

Front. Plant Sci.

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“…Among these, cyanidin predominated (89%), while peonidin was found in the lowest proportion (<3%). Cyanidin also predominates in purple maize grain, but the proportion of peonidin is much higher than that of pelargonidin [24].…”

Section: Anthocyanin Profiling Of Maize Grain Accessions In Mexican V...mentioning

confidence: 94%

“…Commercial standards of cyanidin 3-glucoside, perlargonidin 3-glucoside, peonidin 3-glucoside, and malvidin 3-glucoside (Extrasynthese, FR) were used to help in the identification of the compounds. Published studies about analyses of anthocyanins in maize grain were also used [13,24] to complete the identification of some anthocyanins.…”

Section: Anthocyanin Profiling Of Grain Accessionsmentioning

confidence: 99%

Physical Traits and Phenolic Compound Diversity in Maize Accessions with Blue-Purple Grain (Zea mays L.) of Mexican Races

Salinas-Moreno,

Santillán-Fernández,

de la Torre

et al. 2024

Agriculture

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Consumer interest in foods enriched with phytochemical compounds for health benefits has prompted plant breeders to focus on developing new cultivars with an enhanced content of specific compounds. Studies regarding the exploration of germplasms of species of great economic importance, such as maize, could be useful in this task. This study aimed to assess the physical grain traits and phenolic compound variations (including anthocyanins, flavonoids, and proanthocyanidins) in blue-purple maize accessions from various Mexican races. We examined 207 accessions from 21 Mexican maize races, evaluating physical grain traits such as weight of one hundred grains (W100G), endosperm type (ET), pigment location, and grain color. Phenolic composition analysis encompassed total soluble phenolics (TSP), total anthocyanin content (TAC), flavonoids (FLAV), and proanthocyanidins (PAs). The predominant endosperm type was floury, with W100G values indicating a large grain size and the pigment primarily located in the aleurone layer. Among phenolic composition variables, only TSP exhibited a normal distribution, while others skewed towards the left side. A hierarchical analysis of phenolic composition data revealed three distinct groups comprising different numbers of Mexican varieties, with TAC proving the most effective for grouping. Our comprehensive exploration of maize diversity featuring blue-purple grain coloration has led to the identification of novel maize varieties with outstanding phenolic contents.

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“…Xanthophylls (lutein, zeaxanthin, neoxanthin, and lutein isomer) were present in all maize types. In related studies, Chatham and Juvik [11] and Paulsmeyer et al [12] evaluated anthocyanin diversity in purple corns, and Zhu et al [13] related anthocyanin levels in maize, rice, wheat, barley, sorghum, millet, and rye to reported health effects that include anti-oxidation, anti-cancer, glycemic and body weight regulation, neuroprotection, retinal protection, hypolipidemia, hepatoprotection, and anti-ageing effects. A review by Ngamsamer et al [14] suggests that that the consumption of anthocyanin-rich foods can protect against obesityinduced inflammation.…”

Section: Colored Corn Floursmentioning

confidence: 99%

Composition of Flatbreads Prepared from Blue, Red, Yellow, and White Corn Flours Supplemented with Edible Ecklonia cava Algae: Relationship to Health Benefits

2024

Food Nutr J

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The objective of the present study was to determine the composition of flatbreads prepared from corn and wheat flours supplemented with edible Ecklonia cava, which is a health-promoting medicinal food used as a dietary supplement. The Corn flours used were Whole Blue, Purcell Whole Blue, Purcell Whole Red, Purcell Whole Yellow, Purcell Whole White and Giant White and King Arthur Whole Wheat. Because the colored corn flours are reported to contain health-promoting anthocyanins and the Ecklonia alga contains multiple biologically active polyphenolic and other health-promoting compounds reported to show anti-asthma, anti-cancer, anti-diabetes, antimicrobial, anti-neurotoxicity, anti-obesity, and cardioprotective effects, the resulting flatbreads have the potential for multiple health benefits in humans after consumption. To facilitate the development of the newly created flatbreads for consumption, we determined, using standard methods, the effect of added E. cava on the proximate composition of protein, fat, carbohydrate, dry matter, ash (mineral), and water content of the flatbreads. The unexpected results, for which we have no explanation, show that the measured protein, mineral, and water content of the E. cava-supplemented flatbreads increased, whereas the fat, carbohydrate, and dry matter contents of the E. cava-supplemented flatbreads decreased compared to un-supplemented ones, suggesting that consumers will be able to select flatbreads with a high-protein and low-fat content.

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Assessing the diversity of anthocyanin composition in various tissues of purple corn (Zea mays L.)

Cited by 15 publications

References 27 publications

Integration of comparative transcriptomics and WGCNA characterizes the regulation of anthocyanin biosynthesis in mung bean (Vigna radiata L.)

Integration of comparative transcriptomics and WGCNA characterizes the regulation of anthocyanin biosynthesis in mung bean (Vigna radiata L.)

Physical Traits and Phenolic Compound Diversity in Maize Accessions with Blue-Purple Grain (Zea mays L.) of Mexican Races

Composition of Flatbreads Prepared from Blue, Red, Yellow, and White Corn Flours Supplemented with Edible Ecklonia cava Algae: Relationship to Health Benefits

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