Carotenoid sequestration in plants: the role of carotenoid-associated proteins
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The ultrastructural changes in plastids ofBuxus sempervirens L. leaves were observed during their seasonal yellowing and regreening. The disintegration of chloroplasts into globular type chromoplasts in yellowing leaves and their direct restoration to functional chloroplasts again in regreening leaves were followed. The results presented an example of recent information indicating the essential sense of the reversible reciprocation of plastid transformation.
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Abstract Although yellow and orange petal colors are derived from carotenoids in many plant species, this has not yet been demonstrated for the order Caryophyllales, which includes carnations. Here, we identified a carnation cultivar with pale yellow flowers that accumulated carotenoids in petals. Additionally, some xanthophyll compounds were esterified, as is the case for yellow flowers in other plant species. Ultrastructural analysis showed that chromoplasts with numerous plastoglobules, in which flower-specific carotenoids accumulate, were present in the pale yellow petals. RNA-seq and RT-qPCR analyses indicated that the expression levels of genes for carotenoid biosynthesis and esterification in pale yellow and pink petals (that accumulate small amounts of carotenoids) were similar or lower than in green petals (that accumulate substantial amounts of carotenoids) and white petals (that accumulate extremely low levels of carotenoids). Pale yellow and pink petals had a considerably lower level of expression of genes for carotenoid degradation than white petals, suggesting that reduced degradation activity caused accumulation of carotenoids. Our results indicate that some carnation cultivars can synthesize and accumulate esterified carotenoids. By manipulating the rate of biosynthesis and esterification of carotenoids in these cultivars, it should be feasible to produce novel carnation cultivars with vivid yellow flowers.
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Carotenoids are a group of widely distributed natural pigments. They give many horticultural plants the bright red, orange, and yellow colors, as well as the aroma and flavor. Carotenoids enhance the health value and represent an essential quality trait of horticultural products. Significant efforts have been made to correlate specific carotenoid production with pathway gene expression. Some transcription factors that directly regulate transcription of the pathway genes have been identified. Horticultural crops have evolved with complicated and multifaceted regulatory mechanisms to generate the enormous diversity in carotenoid content and composition. However, the diverse and complex control of carotenoid accumulation is still not well understood. In this review, we depict carotenoid accumulation pathways and highlight the recent progress in the regulatory control of carotenoid accumulation in horticultural plants. Because of the critical roles of chromoplasts for carotenoid hyperproduction, we evaluate chromoplast ultrastructures and carotenoid sequestrations. A perspective on carotenoid research in horticultural crops is provided.
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Abstract Carotenoids and anthocyanins are the most important pigments for providing attractive colours in fruit and vegetables. In contrast to the water-soluble anthocyanins, the carotenoids are water-insoluble, isoprenoid lipid molecules, and are usually located in membrane structures in discrete organelles, namely chloroplasts (in green tissues) or chromoplasts (in yellow, orange or red tissues). Carotenoids may be found in, and may provide or contribute to the colour of, all parts of plants: roots, leaves, flowers, fruit and seeds.
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This study reports the carotenoid deposition forms in chromoplasts of papaya, tomato, and carrot, as well as their influence on carotenoid bioaccessibility ( in vitro study) and bioavailability (human in vivo study) of these pigments. Using light and electron microscopy, the pigment‐bearing chromoplasts of red‐fleshed papaya, tomato, and carrots were characterized revealing significant differences. Since the characteristics of their plastidal deposition may be decisive regarding their liberation during food digestion, bioaccessibility of carotenoids from papaya, tomato and carrot was assessed using an in vitro digestion model. An enhanced relative bioaccessibility of β‐carotene from fresh papaya (5.3%) was found when compared to tomato (3.1%) and carrot (0.5%). Despite differences in morphology and size of the chromoplasts, bioaccessibility of lycopene from both fresh papaya and tomato was comparable and low (~0.3%). Nevertheless, thermal processing led to significant differences between both fruit sources. Consequently, a human cross‐over study was designed investigating the post prandial bioavailability of carotenoids (β‐carotene, β‐cryptoxanthin, and lycopene) from papaya, tomato and carrot in healthy individuals. Results of the post‐prandial analysis will be discussed with particular focus on the differences of carotenoid deposition in the respective plant tissues.
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