Transcriptional analysis in high-anthocyanin tomatoes reveals synergistic effect of Aft and atv genes

Povero, Giovanni; Gonzali, Silvia; Bassolino, Laura; Mazzucato, Andrea; Perata, Pierdomenico

doi:10.1016/j.jplph.2010.07.022

Cited by 102 publications

(99 citation statements)

References 48 publications

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“…Anthocyanin accumulation in the leaves of purple yam chimed with a trend in PAL, F3H, ANS, and UFGT gene expression [30]. Povero transformed the Aft and Atv genes into the tomato, found that anthocyanin content increased, and that CHS, F3H, F3′H, DFR, ANS, and UFGT genes expressions were all up-regulated, and eventually obtained a purple tomato [31]. The results of this study showed that under the different concentrations of selenite, the CHS and F3′H genes were significantly up-regulated in low concentrations, which is coincident with the results of Tsuda [32].…”

Section: Discussionmentioning

confidence: 94%

How Exogenous Selenium Affects Anthocyanin Accumulation and Biosynthesis-Related Gene Expression in Purple Lettuce

Liu¹,

Li²,

Wang³

et al. 2017

Pol. J. Environ. Stud.

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Section: Discussionmentioning

confidence: 94%

How Exogenous Selenium Affects Anthocyanin Accumulation and Biosynthesis-Related Gene Expression in Purple Lettuce

Liu¹,

Li²,

Wang³

et al. 2017

Pol. J. Environ. Stud.

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“…Recent attempts to create purple tomatoes by expressing high levels of anthocyanins (Butelli et al, 2008; Gonzali et al., 2009;Povero et al, 2011) are of particular interest. Martin and colleagues expressed snapdragon genes involved in anthocyanin biosynthesis in tomato and successfully obtained anthocyanin-rich tomatoes with intense purple coloration (Butelli et al, 2008).…”

Section: Health Benefits Of Anthocyaninsmentioning

confidence: 99%

“…Furthermore, intake of tart cherry powder suppressed the T. Tsuda 318 expression (Kwon et al, 2009). However, Del does not exist in the form of the flavylium cation and is unstable under neutral conditions; thus, whether it can exert an action on these target molecules in vivo remains unclear.Recent attempts to create purple tomatoes by expressing high levels of anthocyanins (Butelli et al, 2008; Gonzali et al., 2009;Povero et al, 2011) are of particular interest. Martin and colleagues expressed snapdragon genes involved in anthocyanin biosynthesis in tomato and successfully obtained anthocyanin-rich tomatoes with intense purple coloration (Butelli et al, 2008).…”

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confidence: 99%

Anthocyanins as Functional Food Factors— Chemistry, Nutrition and Health Promotion —

Tsuda

2012

FSTR

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Anthocyanins are widely known as pigments responsible for the rich reds and purples in fruits, vegetables and legume seeds. Many flower colors are also attributed to anthocyanins. The physiological functions of anthocyanins as components in food have attracted attention, and research on their bioavailability and physiological functionality has progressed over the last 20 years. This review focuses on the health benefits of anthocyanins. It first describes the chemistry, metabolism, and absorption of anthocyanins and next summarizes the trends in research on the anti-diabetic and anti-obesity effects of anthocyanins. It then describes the other health benefits of anthocyanins, namely, the prevention of cancer and improvement of visual and brain functions, and finally discusses the challenges in and prospects of anthocyanin research.Keywords: anthocyanin, bioavailability, diabetes, obesity, cancer, vision, brain function Abbreviations: AMPK, AMP-activated protein kinase; BA, blackcurrant anthocyanins; BBE, bilberry extract; CS, Caffeoylsophorose; Cy, cyanidin; C3G, cyanidin 3-glucoside; Del, delphinidin; Glut4, glucose transporter 4; NF-κB, nuclear factor-kappa B; PPAR, peroxisome proliferator activated receptor; RBP4, retinol-binding protein 4; TNF-α, tumor necrosis factor-alpha; WBP, whole blueberry powder *To whom correspondence should be addressed. E-mail: tsudat@isc.chubu.ac.jp IntroductionAnthocyanins are widely known as pigments responsible for the rich reds and purples in fruits such as apples, strawberries, and blueberries, as well as in eggplants, perilla herbs, and legume seeds. Many flower colors are also attributed to anthocyanins (Harborne and Grayer, 1988). In food chemistry, anthocyanins have been studied in relation to changes and stability of colors in foods such as fruits during processing and storage and also for their use as natural colorants. Indeed, many types of anthocyanin food colorants have been developed and are now available to customize the appearance of foods. In horticulture, color conversion of flower pigments has become possible based on new findings of anthocyanin research. Creation of flowers in new colors enriches our life; for example, the creation of blue roses is a noteworthy achievement (Tanaka et al., 2010). Genetic engineering is the key technology for converting flower color, and it became possible after the discovery of genes involved in anthocyanin biosynthesis and elucidation of their expression mechanisms. In addition to the above properties and mechanisms, the physiological functions of anthocyanins as components in food, have attracted attention, and research on their bioavailability and physiological functionality has progressed over the last 20 years.This review focuses on the health benefits of anthocyanins. It first describes the chemistry, metabolism, and absorption of anthocyanins and next summarizes the trends in research on the anti-diabetic and anti-obesity effects of anthocyanins. It then describes the other health benefits of anthocyanins, namely, the pr...

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“…The accumulation of anthocyanins in tomato fruit following fruit-specific expression of two transcription factors, Delila (Del) and Rosea1 (Ros1), from snapdragon (Antirrhinum majus) doubles shelf life . Both the purple Del/Ros1 tomato and the purple-skinned Anthocyanin fruit (Aft) and atroviolacea (atv; Aft/Aft atv/atv) tomato, produced by the introgression of Solanum chilense and Solanum cheesmaniae into tomato (Povero et al, 2011), show delayed overripening and reduced susceptibility to B. cinerea (Bassolino et al, 2013;Zhang et al, 2013). The accumulation of anthocyanins increases the total antioxidant capacity of tomatoes, slows the increase in ROS, and so delays overripening .…”

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confidence: 99%

Different ROS-Scavenging Properties of Flavonoids Determine Their Abilities to Extend Shelf Life of Tomato

et al. 2015

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The shelf life of tomato (Solanum lycopersicum) fruit is determined by the processes of overripening and susceptibility to pathogens. Postharvest shelf life is one of the most important traits for commercially grown tomatoes. We compared the shelf life of tomato fruit that accumulate different flavonoids and found that delayed overripening is associated with increased total antioxidant capacity caused by the accumulation of flavonoids in the fruit. However, reduced susceptibility to Botrytis cinerea, a major postharvest fungal pathogen of tomato, is conferred by specific flavonoids only. We demonstrate an association between flavonoid structure, selective scavenging ability for different free radicals, and reduced susceptibility to B. cinerea. Our study provides mechanistic insight into how flavonoids influence the shelf life, information that could be used to improve the shelf life of tomato and, potentially, other soft fruit.

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Transcriptional analysis in high-anthocyanin tomatoes reveals synergistic effect of Aft and atv genes

Cited by 102 publications

References 48 publications

How Exogenous Selenium Affects Anthocyanin Accumulation and Biosynthesis-Related Gene Expression in Purple Lettuce

How Exogenous Selenium Affects Anthocyanin Accumulation and Biosynthesis-Related Gene Expression in Purple Lettuce

Anthocyanins as Functional Food Factors— Chemistry, Nutrition and Health Promotion —

Different ROS-Scavenging Properties of Flavonoids Determine Their Abilities to Extend Shelf Life of Tomato

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