Dominant complementary interaction between OsC1 and two tightly linked genes, Rb1 and Rb2, controls the purple leaf sheath in rice
20
Citation
57
Reference
10
Related Paper
Citation Trend
Keywords:
Cloning (programming)
Sweet potato anthocyanins are water-soluble pigments with many physiological functions. Previous research on anthocyanin accumulation in sweet potato has focused on the roots, but the accumulation progress in the leaves is still unclear. Two purple sweet potato cultivars (Fushu No. 23 and Fushu No. 317) with large quantities of anthocyanin in the leaves were investigated. Anthocyanin composition and content were assessed with ultra-performance liquid chromatography diode-array detection (UPLC-DAD) and ultra-performance liquid chromatography/quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS), and the expressions of genes were detected by qRT-PCR. The two cultivars contained nine cyanidin anthocyanins and nine peonidin anthocyanins with an acylation modification. The acylation modification of anthocyanins in sweet potato leaves primarily included caffeoyl, p-coumaryl, feruloyl, and p-hydroxy benzoyl. We identified three anthocyanin compounds in sweet potato leaves for the first time: cyanidin 3-p-coumarylsophoroside-5-glucoside, peonidin 3-p-coumarylsophoroside-5-glucoside, and cyanidin 3-caffeoyl-p-coumarylsophoroside-5-glucoside. The anthocyanidin biosynthesis downstream structural genes DFR4, F3H1, anthocyanin synthase (ANS), and UDP-glucose flavonoid 3-O-glucosyltransferase (UFGT3), as well as the transcription factor MYB1, were found to be vital regulatory genes during the accumulation of anthocyanins in sweet potato leaves. The composition of anthocyanins (nine cyanidin-based anthocyanins and nine peonidin-based anthocyanins) in all sweet potato leaves were the same, but the quantity of anthocyanins in leaves of sweet potato varied by cultivar and differed from anthocyanin levels in the roots of sweet potatoes. The anthocyanidin biosynthesis structural genes and transcription factor together regulated and controlled the anthocyandin biosynthesis in sweet potato leaves.
Peonidin
Convolvulaceae
Petunidin
Ipomoea
Anthocyanidins
Pelargonidin
Cite
Citations (45)
Cite
Citations (4)
Abstract Anthocyanins, secondary metabolites of pigmented corns consisting of cyanidin-, pelargonidin- and peonidin-based glucoside. While cyanidin-peonidin types are responsible for purple-pigmentation, pelargonidin type is responsible for red-pigmentation. This study examined anthocyanin concentrations in a novel purple-pericarp shrunken2 sweetcorn ‘Tim’ lines in comparison to the parental purple-pericarp ‘Costa Rica’ maize’ and white sweetcorn ‘Tims-white’ lines. The study found similar concentrations of anthocyanin in both ‘Tim1’ and the ‘Costa Rica’, at sweetcorn eating stage, whereas ‘Tims-white’ has no detectable anthocyanin. Total anthocyanins found in the ‘Costa Rica’ and ‘Tim1’, ‘Tim2’, ‘Tim4’ and ‘Tim5’ lines were 255.79, 253.03, 238.10, 198.66, and 221.36 mg/100 g FW (fresh weight), respectively. In all the developed purple-sweetcorn ‘Tim’ lines along with the purple maize parent, the cyanidin-peonidin (purple) proportion of total anthocyanin was 78-93%, as the predominant anthocyanin pigment. The anthocyanin concentration in ‘Tim1’ at eating stage was significantly much higher than currently exists with other coloured fruits.
Peonidin
Pelargonidin
Cite
Citations (1)
Abstract BACKGROUND Anthocyanin‐rich blue corn is an emerging specialty crop in the USA . The antioxidant properties of blue corn offer health benefits in the human diet. The objectives of this study were to identify, characterize and quantify the anthocyanins from blue corn. Hypotheses tested were that total anthocyanin content was similar among southwestern US accessions and that it would vary across locations. It was also examined whether different anthocyanin components were unique to certain genotypes. RESULTS Across all locations and accessions, an average of 0.43 g kg −1 total anthocyanin content ( TAC ) was observed. Accessions Santa Clara Blue and Ohio Blue displayed the highest TAC . The TAC of accession Flor del Rio was lower by nearly a factor of six. A total of five anthocyanin components were identified. Cyanidin 3‐glucoside was the most abundant, followed by pelargonidin and peonidin 3‐glucoside. Succinyl and disuccinyl glycosidic forms of cyanidin were also identified. Cyanidin 3‐disuccinylglucoside was newly identified as a novel form of anthocyanin. CONCLUSION Quantitative and qualitative anthocyanin expression was determined to be relatively stable across multiple southwestern environments. Increased expression of red and purple pigmentation in accession Flor del Rio appeared to be associated more with reduced TAC and cyanidin 3‐glucoside than with elevated pelargonidin per se . A previously unreported anthocyanin component in blue corn, cyanidin 3‐disuccinylglucoside, is present in southwestern landraces. © 2016 Society of Chemical Industry
Pelargonidin
Anthocyanidins
Peonidin
Cite
Citations (54)
The anthocyanin contents of Balaton and Montmorency cherries were compared. The results indicate that both cherries contain identical anthocyanins. However, Balaton contains approximately six times more anthocyanins than does Montmorency. Also, hydrolysis of the total anthocyanins and subsequent gas chromatographic (GC) and nuclear magnetic resonance (NMR) experiments with the resulting products indicated that both varieties contain only one aglycon cyanidin. This observation contrasts with existing reports of the presence of peonidin glycosides in Montmorency cherry. Results of the present study suggest that the anthocyanins in Balaton and Montmorency cherries are anthocyanin 1 [3-cyanidin 2''-O-β-d-glucopyranosyl-6''-O-α-l-rhamnopyranosyl-β-d-glucopyranoside], anthocyanin 2 [3-cyanidin 6''-O-α-l-rhamnopyranosyl-β-d-glucopyranoside], and anthocyanin 3 [3-cyanidin O-β-d-glucopyranoside]. Keywords: Prunus cerasus; fruit; Balaton; Montmorency; anthocyanin; cyanidin; cyanidin glucoside; quantification and characterization
Prunus cerasus
Cite
Citations (78)
Abstract. Anggraini T, Syukri D, Manasikan TW, Nakano K. 2020. Anthocyanin profile of Syzygium oleana young leaves and fruits using triple quadrupole mass spectrometer: Identification of a new peonidin. Biodiversitas 21: 5893-5900. Anthocyanin is pigment present in many red, blue and purple colored plants that can be used as stable food-safe colorings and also offer health benefits as antioxidants. Syzygium oleana, with its dark purple fruit and red leaves, is one hitherto unexplored source of anthocyanin. This study is the first to establish the anthocyanin profile of S. oleana leaves and fruit exploiting the speed and accuracy of Multiple Reaction Monitoring (MRM) with a triple quadrupole mass spectrometer. The anthocyanin compounds in the leaves and fruit of S. oleana were found to be derivatives of agliconpeonidin, cyanidin derivative, delphinidin. It was found that while both leaves and fruit of S. oleana contain the anthocyanin precursors cyanidin, delphinidin, petunidin, and peonidin. Fruit contains the anthocyanin malvidin and a large amount of petunidin not present in the leaves. In detail: anthocyanin found in S. oleana leaves were Cyanidin 3-galactoside, cyanidin with m/z 611, Delphinidin 3-O-β-D-glucopyranoside, and unknown peonidin. Anthocyanin in S. oleana fruits was cyanidin with m/z 449.1, delphinidin 3-O-β-D-glucopyranoside, petunidin with m/z 476, Malvidin 3-O-β-D-glucopyranoside, and an unknown peonidin. Fruit could be a better anthocyanin source and more effective as colorant than leaves, while leaves contain a stronger as yet unidentified antioxidant.
Peonidin
Petunidin
Cite
Citations (2)
Anthocyanins play beneficial roles in plant growth and development such as the reduction of photo-oxidative damage to leaf cells. Tartary buckwheat contains two anthocyanins, namely, cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside, which are accumulated in the stems and leaves. In order to clarify which type of anthocyanin is accumulated at different nodal positions, we investigated the type of anthocyanin and their contents in buckwheat stems using HPLC. The anthocyanins detected were identified as cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside by comparison with the retention times and co-chromatography with the standard solutions. The contents of cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside at the proximal stem position were higher than those at the distal stem position. The ratio of each anthocyanin to total anthocyanin varied with the nodal positions. An outdoor study suggested that UV stress might influence the ratio of each anthocyanin to total anthocyanin. Consequently, we investigated these ratios in a growth chamber. The growth chamber study suggested that the ratio of cyanidin-3-O-rutinoside to total anthocyanin was higher under UV conditions than under non-UV conditions. These results indicate that cyanidin-3-O-glucoside accumulates in a small amount and that cyanidin-3-O-rutinoside accumulates in a large amount in young organs that suffer from strong UV stress. Cyanidin-3-O-rutinoside may have a UV-protective effect and tartary buckwheat may accumulate cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside systematically to afford effective protection against UV stress.
Cite
Citations (24)
ABSTRACT The distribution of individual anthocyanin pigments in the fruits of 43 Rubus clones was determined by TLC and densitometry. Quantitative estimates of anthocyanin pigments were based on absorbance at 533 nm. The fruit of all red and black raspberries and blackberries contained cyanidin 3‐glucoside. Some blackberries also contained cyanidin 3‐rutinoside. Cyanidin 3‐rutinoside and cyanidin 3‐glucosylrutinoside were also present in most red raspberries. Cyanidin 3‐sophoroside was present only in red raspberry and red raspberry hybrids while cyandin 3‐sambubioside and cyanidin 3‐xylosylrutinoside were found only in black raspberries. R. crataegifolius, R. morifolius, R. illecebrosus and R. parviflorus each contained pelargonidin glycosides as major pigments. Black raspberry had the highest anthocyanin content, over 200 mg/100g of fruit, and red raspberry had the lowest, less than 60 mg/100g. Blackberry was generally intermediate in anthocyanin content between red and black raspberries.
Blowing a raspberry
Rubus
Pelargonidin
Anthocyanidins
Cite
Citations (120)
Objective: To construct two mutants in order to study IL 15 structure function relationship, Methods: The mutant genes were cloned into pBV220 and were expressed in E.coli. The recombinant IL 15 was purified and renaturated and its mutants were tested for bioactivity by CTLL 2 proliferation assay. Result: The results showed that N terminus deleted mutant lost its bioactivity, but C terminus deleted mutant kept this bioactivity. [
Cloning (programming)
Cite
Citations (0)
The anthocyanin composition of three varieties, Simon No. 1, Kyushu No. 119, and Elegant Summer, in sweetpotato (Ipomoea batatas L.) leaves was examined for promoting new uses. Fifteen anthocyanin compounds were identified and measured. HPLC clearly showed quantitative differences, but not qualitative ones. The anthocyanins were acylated cyanidin and peonidin type. The result suggests that the major anthocyanin composition of sweetpotato leaves is cyanidin type.
Peonidin
Ipomoea
Convolvulaceae
Cite
Citations (85)