Proteomics Reveal the Profiles of Color Change in Brunfelsia acuminata Flowers

Abstract

Brunfelsia acuminata is a popular ornamental plant with different colors resulted from the rapid change of color after blooming. The petals at day one (purple), day three (white and purple) and day five (white) were used to analyze the reason of flower color change by a comparative proteomics approach, gas chromatography coupled to a time-of-flight mass analyzer (GC-TOF-MS) and quantitative real-time PCR (qRT-PCR). The results showed that the 52 identified proteins were classified into eight functional groups, 6% of which were related to the anthocyanin metabolic pathway. The expression levels of all anthocyanin proteins from the first day to fifth day were remarkably down-regulated, which was consistent with the changing patterns of the key genes (CHS, CHI and F3′5′H) in petals. Simultaneously, the main floral volatile components including Linalool and 2-Hexenal (E) were identified, and the contents of 2-Hexenal at day five increased dramatically. Moreover, the content of flavonoids and total phenolic increased at day five. The majority of the proteins associated with stress defense and senescence proteins were up-regulated and the activities of peroxidase (POD), superoxide dismutase (SOD) and catalase (CAT) in the petals at day five were significantly higher than others. It was concluded that the competition in the precursors of metabolic pathways occurs and causes the flow of metabolite to the pathways of floral scent and lignin derived from the shikimate pathway or degrade into others. Therefore, the anthocyanin content significantly decreased, and the petal color changed from deep purple to white.

Comparative analysis of the orange versus yellow petal of rapeseed (Brassica napus) using UPLC‐HESI‐MS/MS and transcriptome analysis

“…Previous studies have shown that changes in petal colour result from the induction of anthocyanin synthesis and that petal colour is closely related to anthocyanin content. Petal colour often changes over the course of flower development and a complex array of enzymes, and genes are involved in producing and regulating petal colour (Farzad et al, 2003; Li et al, 2019; Yamazaki et al, 1999). In jasmine, Li et al (2019) showed that decreased expression of the phenylpropanoid pathway enzymes chalcone synthase and chalcone isomerase led to the downregulation of proteins involved in anthocyanin metabolism, which in turn led to a decrease in anthocyanin content and a change in petal colour from dark purple to white.…”

“…Petal colour often changes over the course of flower development and a complex array of enzymes, and genes are involved in producing and regulating petal colour (Farzad et al, 2003; Li et al, 2019; Yamazaki et al, 1999). In jasmine, Li et al (2019) showed that decreased expression of the phenylpropanoid pathway enzymes chalcone synthase and chalcone isomerase led to the downregulation of proteins involved in anthocyanin metabolism, which in turn led to a decrease in anthocyanin content and a change in petal colour from dark purple to white. In this study, we used RNA‐Seq and qRT‐PCR to preliminarily analyse the key genes controlling flower colour in mutant (orange) and wild‐type (yellow) B. napus lines.…”

Changes in Fruit Quality Phytochemicals of Late-Mature Peach ‘Yonglian No.1’ during Storage

“…The contents of total anthocyanin, total phenol, and flavonoids were tested following the method previously detailed by Li et al in [ 19 ]. In brief, 3 g of each fresh tissue was ground, and total anthocyanins were extracted with HCl/methanol (1:99, v / v ) in the dark for 12 h. The supernatants of total anthocyanin, total phenol, and flavonoids were determined using a UV5100H UV-V spectrophotometer at 530 nm, 765 nm, and 510 nm.…”

Cloning and Expression Analysis of Flavonoid 3′, 5′-Hydroxylase Gene from Brunfelsia acuminata

“…For all samples were sampled and randomly divided into three biological replicates of 10 petals each. Anthocyanin content was performed according to the method of Zhang and Li [ 16 , 21 ] with some modifications. In brief, 0.2 g of fresh petal tissues were extracted with 1 mL of 1% ( v / v ) HCL methanol solution for 24 h at 4 °C.…”