Functional analysis of an anthocyanin synthase gene StANS in potato

Zhang, Huiling; Zhao, Xiaoyan; Zhang, Juping; Yang, Bo; Yu, Yi‐He; Liu, Tengfei; Nie, Bihua; Song, Botao

doi:10.1016/j.scienta.2020.109569

Cited by 37 publications

(24 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The high anthocyanin content would explain the traditional use of native species, mainly in the form of infusions that provide different benefits for human health. Anthocyanins (from the Greek anthos , flower, and kianos , blue) are the main water-soluble pigments responsible for the blue, pink, red, and violet color in the fruits and flowers of many plant species [ 29 , 30 ]; moreover, they are associated with the protection against biotic and abiotic stress [ 29 ]. However, one of the most important properties of anthocyanins is their antioxidant activity, which plays a vital role in the prevention of neuronal and cardiovascular diseases, diabetes, and cancer, among others [ 30 ].…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-Assisted Extraction of Anthocyanins Using Natural Deep Eutectic Solvents and Their Incorporation in Edible Films

et al. 2021

View full text Add to dashboard Cite

Extracts rich in bioactive compounds added to edible films have allowed the development of active packaging that increases the shelf life of food. However, it is necessary to search for solvents that are nontoxic and not harmful to the environment, with natural deep eutectic solvents (NADES) being an attractive and easily synthesized alternative. This research aimed to design NADES by lyophilization to be used in the extraction of anthocyanins from the Chilean Luma chequen (Molina) A. Gray berry, and subsequently adding them to the matrix of edible ƙ-carrageenan films. For this purpose, ultrasound-assisted extraction (UAE) was used and the anthocyanin content was evaluated with the pH differential method. The antioxidant capacity of extracts was determined by DPPH assay and the antibacterial capacity by diffusion agar tests. The results obtained indicate that the designed NADES are efficient at extracting anthocyanins, reaching concentrations between 81.1 and 327.6 mg eq cyanidin 3-glucoside/100 g dw of L. chequen (Molina) A. Gray. The extracts reached inhibition diameters between 5 and 34 mm against Escherichia coli, Staphylococcus aureus, and Salmonella typhi strains. Once the extracts were incorporated into ƙ-carrageenan films, active edible films with antioxidant and antibacterial capacities were obtained.

show abstract

Section: Introductionmentioning

confidence: 99%

Ultrasound-Assisted Extraction of Anthocyanins Using Natural Deep Eutectic Solvents and Their Incorporation in Edible Films

et al. 2021

View full text Add to dashboard Cite

show abstract

“…The promoter sequence of OsQHB contains many putative hormone- and stress-response cis- elements, such as ABRE element (4 hits), AuxRR core (2 hits), P-box (1 hit), G-box (6 hits), and MYB recognition site (1 hit) ( Figure 4A ). ABRE element is associated with ABA response ( Nakashima and Yamaguchi-Shinozaki, 2013 ), G-box and MYB recognition site with drought response ( Ezer et al, 2017 ), AuxRR core with auxin response, and P-box with gibberellin response ( Sakai et al, 1996 ; Hwang et al, 2010 ; Wang Y. et al, 2011 ; Ambawat et al, 2013 ; Wei et al, 2013 ; Zhang et al, 2020 ; Dutta et al, 2021 ). These elements are contained in the promoter of OsQHB suggests that OsQHB might be involved in modulating hormone response and stress tolerance.…”

Section: Resultsmentioning

confidence: 99%

OsQHB Improves Salt Tolerance by Scavenging Reactive Oxygen Species in Rice

et al. 2022

View full text Add to dashboard Cite

Soil salinity is a major environmental stress that restricts the growth and yield of crops. Mining the key genes involved in the balance of rice salt tolerance and yield will be extremely important for us to cultivate salt-tolerance rice varieties. In this study, we report a WUSCHEL-related homeobox (WOX) gene, quiescent-center-specific homeobox (OsQHB), positively regulates yield-related traits and negatively regulates salt tolerance in rice. Mutation in OsQHB led to a decrease in plant height, tiller number, panicle length, grain length and grain width, and an increase in salt tolerance. Transcriptome and qPCR analysis showed that reactive oxygen species (ROS) scavenging-related genes were regulated by OsQHB. Moreover, the osqhb mutants have higher ROS-scavenging enzymes activities and lower accumulation of ROS and malondialdehyde (MDA) under salt stress. Thus, our findings provide new insights into the role of rice WOX gene family in rice development and salt tolerance, and suggest that OsQHB is a valuable target for improving rice production in environments characterized by salt stress.

show abstract

“…A variety of enzymes participate in the biosynthesis of anthocyanins in higher plants [ 31 , 32 ]. It has been reported that there was no significant difference in the expression levels of PAL , C4H ,CHS and 4CL between purple and green peppers,while the expression levels of F3H , F3’5’H , DFR , ANS ,and UFGT were all significantly higher in purple pepper than in green peppers [ 33 – 35 ].However,it was also suggested that the high expression of PAL , C4H and 4CL in purple pepper might be one of the reasons for the high anthocyanin content [ 29 ]. In our study,we found that the expressions of CHS and 4CL did not change significantly in purple pepper fruits, while the expressions of DFR , ANS , CHI , PAL , C4H and UFGT were significantly increased during anthocyanin biosynthesis and the expression level of F3H gene was low in purple pepper fruit, which was slightly different with the results of previous studies.…”

Section: Discussionmentioning

confidence: 99%

Anthocyanins accumulation analysis of correlated genes by metabolome and transcriptome in green and purple peppers (Capsicum annuum)

et al. 2022

View full text Add to dashboard Cite

Background In order to clarify the the molecular mechanism of anthocyanin accumulation in green and purple fruits of pepper using metabolomics and transcriptomics,to identify different anthocyanin metabolites,and to analyze the differentially expressed genes involved in anthocyanin biosynthesis.. Results We analyzed the anthocyanin metabolome and transcriptome data of the fruits of 2 purple pepper and 1 green pepper. A total of 5 anthocyanin metabolites and 2224 differentially expressed genes were identified between the green and purple fruits of pepper. Among the 5 anthocyanin metabolites,delphin chloride was unique to purple pepper fruits,which is the mainly responsible for the purple fruit color of pepper. A total of 59 unigenes encoding 7 enzymes were identified as candidate genes involved in anthocyanin biosynthesis in pepper fruit. The six enzymes (PAL,C4H,CHI,DFR,ANS,UFGT) had higher expression levels except the F3H gene in purple compared with green fruits. In addition,seven transcription factors were also found in this study. These transcription factors may contribute to anthocyanin metabolite biosynthesis in the fruits of pepper. One of differentially expressed gene novel.2098 was founded. It was not annotated in NCBI. Though blast analysis we preliminarily considered that this gene related to MYB transcription factor and was involved in anthocyanin biosynthesis in pepper fruit. Conclusions Overall, the results of this study provide useful information for understanding anthocyanin accumulation and the molecular mechanism of anthocyanin biosynthesis in peppers.

show abstract

Functional analysis of an anthocyanin synthase gene StANS in potato

Cited by 37 publications

References 48 publications

Ultrasound-Assisted Extraction of Anthocyanins Using Natural Deep Eutectic Solvents and Their Incorporation in Edible Films

Ultrasound-Assisted Extraction of Anthocyanins Using Natural Deep Eutectic Solvents and Their Incorporation in Edible Films

OsQHB Improves Salt Tolerance by Scavenging Reactive Oxygen Species in Rice

Anthocyanins accumulation analysis of correlated genes by metabolome and transcriptome in green and purple peppers (Capsicum annuum)

Contact Info

Product

Resources

About