Differences in Anthocyanin Accumulation Profiles between Teinturier and Non-Teinturier Cultivars during Ripening

Abstract

Anthocyanins are vital components of plant secondary metabolites, and are also the most important coloring substances in wine. Teinturier cultivars are rich in anthocyanins. However, the differences in anthocyanin accumulation and profiles between teinturier and non-teinturier cultivars have not been reported. In this study, Yan 73 and Dunkelfelder were selected as the experimental materials, and three non-teinturier cultivars were used for comparison. LC-MS and qRT-PCR were used to determine the individual anthocyanin contents and the relative gene expression. The results show that the total anthocyanin content of the teinturier cultivars was considerably higher than that in non-teinturier cultivars, and the levels of individual anthocyanins increased gradually during ripening. Lower ratios of modified anthocyanins were found in the teinturier cultivars, which was not only due to the high expression level of VvUFGT and VvGST4, but also due to the relatively low expression of VvOMT in these cultivars. Cluster analysis of gene expression and anthocyanin accumulation showed that VvUFGT is related to anthocyanin accumulation, and that AM1 is related to the synthesis and transport of methylated anthocyanins. Our results will be useful for further clarifying the pathways of anthocyanin synthesis, modification, and transport in teinturier cultivars.

Comparative Transcriptome Analysis of the Accumulation of Anthocyanins Revealed the Underlying Metabolic and Molecular Mechanisms of Purple Pod Coloration in Okra (Abelmoschus esculentus L.)

“…To study the regulatory mechanisms underlying the significant upregulation of the anthocyanin biosynthetic genes in purple okra, the transcript levels of transcription factor encoding genes were further analyzed. It has been proved that the expression of most of the anthocyanin structural genes are directly activated by a ternary protein complex consisting of R2R3-MYB TF (AtPAP1, AtPAP2, AtMYB113, and AtMYB114), bHLH TF (AtTT8), and WD40 repeat protein (AtTTG1) in Arabidopsis [ 13 ]. In this study, two genes encoding R2R3 MYB proteins which show high homology with AtMYB114 were screened.…”

“…The anthocyanin biosynthetic pathway which derives from flavonoid pathway has been extensively studied in Arabidopsis ( Arabidopsis thaliana ), grape ( Vitis vinifera ), petunia ( Petunia hybrida ), snapdragon ( Antirrhinum majus ), maize ( Zea mays ), blood orange ( Citrussinensis Osbeck L.), and tomato ( Solanum lycopersicum ) [ 5 , 11 , 12 , 13 ]. Generally, the structural genes in the flavonoid pathway are highly conserved in plants.…”

Manganese sulfate application promotes berry flavonoid accumulation in Vitis vinifera cv. ‘Cabernet Sauvignon’ by regulating flavonoid metabolome and transcriptome profiles

“…Anthocyanins can be acylated in many forms (acetylation, coumaroylation, and caffeylation) but only acetylated‐ and coumaroylated‐ anthocyanins were detected in this study 30 . Acylated anthocyanins are more stable than their nonacylated counterparts, most likely due to increased intramolecular stacking 31 . Methylation is also an important aspect of grape anthocyanin biosynthesis as it increases the stability of anthocyanins and modifies their water solubility 32 .…”

“…30 Acylated anthocyanins are more stable than their nonacylated counterparts, most likely due to increased intramolecular stacking. 31 Methylation is also an important aspect of grape anthocyanin biosynthesis as it increases the stability of anthocyanins and modifies their water solubility. 32 More important, anthocyanin Omethylation has a slight reddening effect, as red is positively correlated with the methoxylation of anthocyanin B ring hydroxyl groups, whereas blue is positively correlated with free hydroxyl groups.…”

Inhibition of α-Amylase and α-Glucosidase of Anthocyanin Isolated from Berberis integerrima Bunge Fruits: A Model of Antidiabetic Compounds

“…The usage of anthocyanin has been estimated at 10000 tons of black grapes in one year. Anthocyanins are vital components of plant secondary metabolites and are also the most important coloring substances in wine [ 10 ].…”