Cyanidin based anthocyanin biosynthesis in orange carrot is restored by expression of AmRosea1 and AmDelila, MYB and bHLH transcription factors

Sharma, Sheena; Holme, Inger Bæksted; Dionisio, Giuseppe; Kodama, Miyako; Dzhanfezova, Tsaneta; Joernsgaard, Bjarne; Brinch-Pedersen, Henrik

doi:10.1007/s11103-020-01002-1

Cited by 20 publications

(10 citation statements)

References 42 publications

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“…In addition, the anthocyanins in SmMYB113-OE4 were primarily glycosylated at the 5-position of the B-ring, leading to the formation of highly stable and soluble anthocyanidin 3,5diglucoside, such as delphinidin 3,5-diglucoside, malvidin 3,5-diglucoside, peonidin 3,5-diglucoside, and petunidin 3,5diglucoside. Similarly, Sharma et al (2020) reported that cyanidin 3-xylosyl(sinapoylglucosyl)galactoside was the main anthocyanin present in AmRosea1-and AmDelila-overexpressed taproots, while cyanidin 3-xylosyl(feruloylglucosyl)galactoside was the main anthocyanin present in the black carrot cultivar 'Deep Purple'. The study of R2R3MYBs promoting anthocyanin biosynthesis has mainly focused on regulating structural gene expression (Karppinen et al, 2021), however, little is known about the regulation of modified genes.…”

Section: The Flavonoid Profiles In the Peels And Pulps Of Smmyb113-oe...mentioning

confidence: 87%

SmMYB113 Is a Key Transcription Factor Responsible for Compositional Variation of Anthocyanin and Color Diversity Among Eggplant Peels

Yang

Wei

et al. 2022

Front. Plant Sci.

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To understand the color formation mechanism in eggplant (Solanum melongena L.) peel, a metabolomic analysis was performed in six cultivars with different peel colors. A total of 167 flavonoids, including 16 anthocyanins, were identified based on a UPLC-MS/MS approach. Further analysis revealed that the delphinidins/flavonoids ratio was consistent with the purple coloration of eggplant peels, and SmF3′5′H expression level was consistent with the delphinidin 3-O-glucoside and delphinidin 3-O-rutinoside contents, the main anthocyanins in the purple-peels eggplant cultivars identified in this study. SmMYB113 overexpression promoted anthocyanins accumulation in eggplant peels and pulps. Metabolomic analysis revealed that delphinidins were still the main anthocyanins class in the peels and pulps of SmMYB113-OE4, but most anthocyanins were glycosylated at the 5-position of the B-ring. Our results provide new insights into the anthocyanin composition of eggplant peels and demonstrate the importance of SmMYB113 in stimulating anthocyanin biosynthesis in eggplant fruits.

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Section: The Flavonoid Profiles In the Peels And Pulps Of Smmyb113-oe...mentioning

confidence: 87%

SmMYB113 Is a Key Transcription Factor Responsible for Compositional Variation of Anthocyanin and Color Diversity Among Eggplant Peels

Yang

Wei

et al. 2022

Front. Plant Sci.

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“…Moreover, mining functional genes (discovered from the omic research) will promote further breeding work on carrots, and new genome technologies (i.e., the CRISPR/Cas9 system) will serve as suitable strategies for carrot improvement [30,49]. Recently, transcription factor regulatory genes have been expressed in orange carrots, producing a purple phenotype [50,51]. Alternatively, the enhanced biosynthesis of carotenoids (α and β-carotene) in black and purple carrots to the orange carrot level could be pursued with the final goal of packaging multiple bioactive compounds in a unique carrot genotype.…”

Section: Organic Acids and Sugarsmentioning

confidence: 99%

Bioactive Compounds and Antioxidant Capacity in Anthocyanin-Rich Carrots: A Comparison between the Black Carrot and the Apulian Landrace “Polignano” Carrot

Blando

Marchello

Maiorano

et al. 2021

Plants

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The carrot is one of the most cultivated vegetables in the world. Black or purple carrots contain acylated anthocyanins which are of special interest to the food industry for their stability and nutraceutical characteristics. Anthocyanin-rich fruits and vegetables have gained popularity in the last ten years, due to the health benefits they provide. In this paper, the characterizations of the bioactive compounds and antioxidant capacities of different anthocyanin-containing carrots (a black carrot—BC, and a local purple carrot, the “Polignano” carrot—PC), compared to the commercial orange carrot (OC) (lacking of anthocyanins), are reported. The anthocyanin profiles of the polyphenolic extracts of BC and PC were similar, but differences were observed at quantitative levels. The total anthocyanin content in BC was more than twice that in PC (13.84 ± 0.61 vs. 5.64 ± 0.48 mg K Eq. g−1 DW). Phenolic acids (mostly chlorogenic acid) were also present at high level in anthocyanin-rich carrots compared to OC. High polyphenol content accounted also for a high reducing capacity (evaluated by Folin–Ciocalteu reagent, FCR), and antioxidant capacity (evaluated by TEAC and ORAC assays) which were the highest for BC (FCR value: 16.6 ± 1.1 mg GAE. g−1 DW; TEAC: 76.6 ± 10.6 µmol TE. g−1 DW; ORAC: 159.9 ± 3.3 µmol TE. g−1 DW). All carrot genotypes (mostly OC) were rich in carotenoids (BC 0.14 ± 0.024; PC 0.33 ± 0.038; OC 1.29 ± 0.09 mg. g−1 DW), with predominance of α and β-carotene, in OC, and lutein in BC. PC showed the highest malic acid and sugar (glucose plus fructose) content. In conclusion, while BC is remarkable for nutraceutical features, the local genotype (“Polignano” carrot) is worth considering in genetic biodiversity conservation programme.

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“…Anthocyanin biosynthesis regulation is fairly conserved among plants; however, different isoforms of anthocyanin-related genes between cultivars results in tissue-specific accumulations of purple pigments. The key targets identified for developing the anthocyanin-rich cultivars through genomic-assisted breeding approaches include MYB-bHLH-WD40 TFs [ 121 , 122 , 123 ]. Leaf Color (Lc) TF gene enabled sweet potato transformation increasing both content (1.5–1.9 times compared to the respective WT) and composition (17 anthocyanins in WT and 19 in transgenic lines), while some individual anthocyanins increased by 4.5 times and others decreased by ~2 times [ 124 ].…”

Section: Biofortification To Redesign Next-generation Anthocyanins Ri...mentioning

confidence: 99%

Anthocyanin-Rich Vegetables for Human Consumption—Focus on Potato, Sweetpotato and Tomato

Mattoo

Dwivedi²,

Dutt

et al. 2022

IJMS

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Malnutrition, unhealthy diets, and lifestyle changes have become major risk factors for non-communicable diseases while adversely impacting economic growth and sustainable development. Anthocyanins, a group of flavonoids that are rich in fruits and vegetables, contribute positively to human health. This review focuses on genetic variation harnessed through crossbreeding and biotechnology-led approaches for developing anthocyanins-rich fruit and vegetable crops. Significant progress has been made in identifying genes involved in anthocyanin biosynthesis in various crops. Thus, the use of genetics has led to the development and release of anthocyanin-rich potato and sweet potato cultivars in Europe and the USA. The purple potato ’Kufri Neelkanth’ has been released for cultivation in northern India. In Europe, the anthocyanin-rich tomato cultivar ‘Sun Black’ developed via the introgression of Aft and atv genes has been released. The development of anthocyanin-rich food crops without any significant yield penalty has been due to the use of genetic engineering involving specific transcription factors or gene editing. Anthocyanin-rich food ingredients have the potential of being more nutritious than those devoid of anthocyanins. The inclusion of anthocyanins as a target characteristic in breeding programs can ensure the development of cultivars to meet the nutritional needs for human consumption in the developing world.

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Cyanidin based anthocyanin biosynthesis in orange carrot is restored by expression of AmRosea1 and AmDelila, MYB and bHLH transcription factors

Cited by 20 publications

References 42 publications

SmMYB113 Is a Key Transcription Factor Responsible for Compositional Variation of Anthocyanin and Color Diversity Among Eggplant Peels

SmMYB113 Is a Key Transcription Factor Responsible for Compositional Variation of Anthocyanin and Color Diversity Among Eggplant Peels

Bioactive Compounds and Antioxidant Capacity in Anthocyanin-Rich Carrots: A Comparison between the Black Carrot and the Apulian Landrace “Polignano” Carrot

Anthocyanin-Rich Vegetables for Human Consumption—Focus on Potato, Sweetpotato and Tomato

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