Different Localization Patterns of Anthocyanin Species in the Pericarp of Black Rice Revealed by Imaging Mass Spectrometry

Yoshimura, Yukihiro; Zaima, Nobuhiro; Moriyama, Tatsuya; Kawamura, Yukio

doi:10.1371/journal.pone.0031285

Cited by 99 publications

(79 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The aleurone layer in black rice has been reported to contain anthocyanin as well. The content of antho-cyanin in black rice has been reported by Ryu et al (1998) and Yoshimura et al (2012) and, based on these studies, the black rice is rich in anthocyanin in the aleuron layer. Xia et al (2006) reported that consumption of aleurone layer extracts can reduce cholesterol and triglyceride levels in the blood of mice deficient in Apo-E.…”

Section: Introduc Onmentioning

confidence: 66%

“…Kim et al (2008) and Lee (2010) suggested that confirmation of ion peak based on molecular weight of cyanidin 3-O-glucoside is m/z 449 and ion fragmentation of molecular weight of cyanidin is m/z 287. Meanwhile, Kim et al (2008) and Yoshimura et al (2012) reported that fragmentation of cyanidin 3-O-glucoside showed the loss of hexose. Hexose is a sugar compound with molecular weight m/z of 162.…”

Section: Characteriza On Of Brb Anthocyanin With Hplc and Lc-msmentioning

confidence: 99%

See 1 more Smart Citation

Anthocyanin, nutrient contents, and antioxidant activity of black rice bran of Oryza sativa L. ‘Cempo Ireng’ from Sleman, Yogyakarta, Indonesia

Apridamayanti

Pratiwi

Purwestri

et al. 2018

Indones. J. Biotechnol.

View full text Add to dashboard Cite

The chemical contents and health benefits of black rice bran of some rice cul vars have been inves gated. However, there has been li le research on the 'Cempo Ireng' cul var from Sleman, Yogyakarta. The aim of this present study was to determine the anthocyanin, an oxidant ac vity, and macro-and micronutrients contents of black rice bran from this local cul var. The anthocyanin in the black rice bran was extracted using the macera on method with methanol as a solvent. The extract obtained was separated through a prepara ve thin layer chromatography (TLC) of silica GF254 and a mobile phase composed of n-butanol, ace c acid, and water. Two frac ons were collected and analyzed for the anthocyanin content. The prepara ve TLC spots were separated for further detec on and measurement of cyanidin 3-O-glucoside using HPLC followed by LC-MS. The an oxidant ac vity of the frac ons were measured using the DPPH free radical scavenging method. The results showed that the anthocyanin in frac on 1 was iden fied as cyanidin 3-O-glucoside (66.1 ± 10.6 µg/g). The IC 50 of frac ons 1 and 2 were 200.96 and 218.36 µg/mL, respec vely. Analysis of the macro-and micronutrients revealed that the black rice bran of 'Cempo Ireng' had nutrient contents comparable with other rice cul vars. Therefore, this local black rice bran can be used as a source of an oxidants and macro-and micronutrients.

show abstract

Section: Introduc Onmentioning

confidence: 66%

Section: Characteriza On Of Brb Anthocyanin With Hplc and Lc-msmentioning

confidence: 99%

Anthocyanin, nutrient contents, and antioxidant activity of black rice bran of Oryza sativa L. ‘Cempo Ireng’ from Sleman, Yogyakarta, Indonesia

Apridamayanti

Pratiwi

Purwestri

et al. 2018

Indones. J. Biotechnol.

View full text Add to dashboard Cite

show abstract

“…The DIFe genes apparently originate from genes encoding methyltransferases involved in phenylpropanoid metabolism, which required relatively small changes in the coding sequence to alter the substrate specificity of the encoded enzymes and changes in cis-regulatory elements that brought them under the control of the MYB-HLH-WD40 complex that also regulates other anthocyanin genes. Given that monocots such as maize and rice do synthesize 39-and/or 3959-methylated anthocyanins (Styles and Ceska, 1972;Yoshimura et al, 2012), but lack clear DIFe1/VvAOMT1 homologs, AMT genes may have evolved multiple times from different ancestral genes.…”

Section: Gain and Loss Of Functional Amt Genes During Evolutionmentioning

confidence: 99%

Genetic Control and Evolution of Anthocyanin Methylation

Provenzano

Spelt²,

Hosokawa

et al. 2014

Plant Physiology

View full text Add to dashboard Cite

Anthocyanins are a chemically diverse class of secondary metabolites that color most flowers and fruits. They consist of three aromatic rings that can be substituted with hydroxyl, sugar, acyl, and methyl groups in a variety of patterns depending on the plant species. To understand how such chemical diversity evolved, we isolated and characterized METHYLATION AT THREE2 (MT2) and the two METHYLATION AT FIVE (MF) loci from Petunia spp., which direct anthocyanin methylation in petals. The proteins encoded by MT2 and the duplicated MF1 and MF2 genes and a putative grape (Vitis vinifera) homolog Anthocyanin O-Methyltransferase1 (VvAOMT1) are highly similar to and apparently evolved from caffeoyl-Coenzyme A O-methyltransferases by relatively small alterations in the active site. Transgenic experiments showed that the Petunia spp. and grape enzymes have remarkably different substrate specificities, which explains part of the structural anthocyanin diversity in both species. Most strikingly, VvAOMT1 expression resulted in the accumulation of novel anthocyanins that are normally not found in Petunia spp., revealing how alterations in the last reaction can reshuffle the pathway and affect (normally) preceding decoration steps in an unanticipated way. Our data show how variations in gene expression patterns, loss-of-function mutations, and alterations in substrate specificities all contributed to the anthocyanins' structural diversity.

show abstract

“…Genetically, the pigmentation in pericarp of black rice requires two dominant complementary genes, PURPLE PERICARP A (Pp, Prpa and Prp1) and PURPLE PERICARP B (Pb, Prpb and Prp2) located on chromosomes 1 and 4, respectively [14,28,47]. The existence of two dominant genes Pb and Pp result purple color of rice pericarp.…”

Section: Introductionmentioning

confidence: 99%

“…Anthocyanin pigments in pericarp of black rice Black rice has a high level of purple pigments in pericarp layers [47], which results in dark purple color seed. This purple pigmentation in the black rice is the color of anthocyanin [1].…”

Section: Introductionmentioning

confidence: 99%

Allelic Gene Interaction and Anthocyanin Biosynthesis of Purple Pericarp Trait for Yield Improvement in Black Rice

Rahman¹,

Lee²,

Kang³

2016

Journal of Life Science

View full text Add to dashboard Cite

Rice (Oryza sativa L.) is one of the major cereal crops for consumption by the world's population. Recently, various colored rice, such as white, red, brown, green, and black rice, have caught the attention of world consumers. The commercial name 'black rice' contains a high amount of anthocyanins in pericarp, which increases nutritional value. Moreover, anthocyanin in black rice possesses biomedical properties, including anti-oxidant, anti-cancer, and anti-inflammatory effects in humans. In genetics, black rice has a dominant PURPLE PERICARP (Prp) trait governed by two genes, Pb and Pp, which are involved in the synthesis of cyanidin-3-O-glucoside (C3G). Since the publication of a report by Nagai at 1921, the genetics and physiological studies of black rice driven by Prp traits are still unable to understand the relevant genes and their roles. However, with the increased demand for anthocyanin-rich black rice as a functional food for human health, it has become urgent to develop highyielding anthocyanin-rich varieties of rice. We explored many years in the genetics of purple pericarp trait, anthocyanin biosynthesis in pericarp during seed development, and, consequently, their products in relation to different physiological and agronomic traits. In this review, we summarized the anthocyanin biosynthesis in pericarp, emphasizing the inheritance pattern of the trait and functions of their products on different physiological and agronomic traits, including the yield of black rice.

show abstract

Different Localization Patterns of Anthocyanin Species in the Pericarp of Black Rice Revealed by Imaging Mass Spectrometry

Cited by 99 publications

References 47 publications

Anthocyanin, nutrient contents, and antioxidant activity of black rice bran of Oryza sativa L. ‘Cempo Ireng’ from Sleman, Yogyakarta, Indonesia

Anthocyanin, nutrient contents, and antioxidant activity of black rice bran of Oryza sativa L. ‘Cempo Ireng’ from Sleman, Yogyakarta, Indonesia

Genetic Control and Evolution of Anthocyanin Methylation

Allelic Gene Interaction and Anthocyanin Biosynthesis of Purple Pericarp Trait for Yield Improvement in Black Rice

Contact Info

Product

Resources

About