scholarly journals 197 Effect of STC-4771, An Intermediate of ABA Synthesis, on the Anthocyanin Accumulation in Grapes

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 425A-425
Author(s):  
W.S. Lee ◽  
J.C. Lee ◽  
Y.S. Hwang
Keyword(s):  
Anthocyanin Synthesis ◽  
Anthocyanin Content ◽  
Internal Factors ◽  
External Application ◽  
Grape Berries ◽  
Color Development ◽  
Agricultural Use ◽  
Favorable Conditions

The coloration of grape berries depends on the anthocyanin synthesis during maturation. The quality of berries is often decreased due to the poor color development when berries are grown under unfavorable environments and/or inadequate internal factors are involved. It has been well-known that the level of ABA at ripening is closely associated with anthocyanin synthesis; thus, the external application of ABA results in the increase of anthocyanin content even in berries grown under favorable conditions. However, the agricultural use of natural ABA is not possible because of high prices. This experiment was conducted to study the potential of STC-4771 as a substitute for ABA. The effect of STC-4771 was studied in `Kyoho', `Pione', and `Delaware' grapes. Chemicals were applied when ≈10% of berries in a cluster were colored. In `Kyoho', anthocyanin synthesis was enhanced at a concentration of 100 mg/L and there was a trend in color enhancement in `Pione', regardless of treatment concentration, between 10 to 40 mg/L. However, no clear effect was found in `Delaware' at 50 to 100 mg/L. In an in vitro experiment, anthocyanin was only increased when an adequate amount of sucrose (0.6 m) was added in the incubation medium under light. Natural ABA effectively increased the anthocyanin content of berry segments even under shading condition through four bagging materials, but no effect was confirmed in STC treatment.

DFR and PAL gene transcription and their correlation with anthocyanin accumulation in Rhodomyrtus tomentosa (Aiton.) Hassk.

2018 ◽  
Vol 44 (3) ◽  
pp. 289-298
Author(s):  
Bao-Jun Zhu ◽  
Qian Wang ◽  
Jing-Hui Wang ◽  
Lin-Lin Gao ◽  
Jing-Wen Zhang ◽  
...  
Keyword(s):  
Expression Patterns ◽  
Pcr Analysis ◽  
Anthocyanin Synthesis ◽  
Anthocyanin Content ◽  
Transcript Levels ◽  
Color Development ◽  
Phenylalanine Ammonialyase ◽  
Maturity Period ◽  
Late Maturity ◽  
Rhodomyrtus Tomentosa

Abstract Objectives Rhodomyrtus tomentosa (Aiton.) Hassk. (R. tomentosa) is rich in nutrients and has multiple pharmacological applications. Anthocyanins confer color to the flowers and berries of R. tomentosa and provide protection against photodamage. The dihydroflavonol 4-reductase gene (DFR) and phenylalanine ammonialyase gene (PAL) are crucial for anthocyanin synthesis. Methods DFR and PAL transcript levels and anthocyanin content in the pigmented organs of R. tomentosa were investigated through qRT-PCR analysis and spectrophotometry, respectively. The glyceraldehyde-3-phosphate dehydrogenase (GAPDH) gene was selected as the reference gene for the normalization of DFR and PAL transcript levels. Results Transcript levels of DFR and PAL were higher in organs with vigorous metabolism than those in senescent organs. DFR and PAL transcript levels were up-regulated during the initial and middle-maturity periods of fruit. These expression patterns are consistent with fruit color development. The highest transcript levels of PAL and DFR were observed during the middle-maturity period or the red-fruit period. Conclusion During the late maturity period of R. tomentosa fruit, the transcript levels of the two genes were down-regulated even though anthocyanins were continuously accumulated, which was different from the accumulation of anthocyanins in some late mature fruits.

scholarly journals Transcription Factor VviMYB86 Oppositely Regulates Proanthocyanidin and Anthocyanin Biosynthesis in Grape Berries

2021 ◽  
Vol 11 ◽  
Author(s):  
Jing Cheng ◽  
Keji Yu ◽  
Ying Shi ◽  
Jun Wang ◽  
Changqing Duan
Keyword(s):  
Anthocyanin Biosynthesis ◽  
Gene Expression Pattern ◽  
Anthocyanin Synthesis ◽  
Grape Berries ◽  
Flavonoid Synthesis ◽  
Leucoanthocyanidin Reductase ◽  
Arabidopsis Protoplast ◽  
R2r3 Myb

Proanthocyanidins (PAs) and anthocyanins are two vital groups of flavonoid compounds for grape berries and red wines. Several transcription factors (TFs) have been identified to be involved in regulating PA and anthocyanin biosynthesis in grape berries. However, research on TFs with different regulatory mechanisms for these two biosynthesis branches in grapes remains limited. In this study, we identified an R2R3-MYB TF, VviMYB86, whose spatiotemporal gene expression pattern in grape berries coincided well with PA accumulation but contrasted with anthocyanin synthesis. Both in vivo and in vitro experiments verified that VviMYB86 positively regulated PA biosynthesis, primarily by upregulating the expression of the two leucoanthocyanidin reductase (LAR) genes in the Arabidopsis protoplast system, as well as in VviMYB86-overexpressing grape callus cultured under 24 h of darkness. Moreover, VviMYB86 was observed to repress the anthocyanin biosynthesis branch in grapes by downregulating the transcript levels of VviANS and VviUFGT. Overall, VviMYB86 is indicated to have a broad effect on flavonoid synthesis in grape berries. The results of this study will help elucidate the regulatory mechanism governing the expression of the two LAR genes in grape berries and provide new insights into the regulation of PA and anthocyanin biosynthesis in grape berries.

scholarly journals Comparative Transcriptome Analysis Reveals Effects of Exogenous Hematin on Anthocyanin Biosynthesis during Strawberry Fruit Ripening

2016 ◽  
Vol 2016 ◽  
pp. 1-14 ◽  
Author(s):  
Yi Li ◽  
Huayin Li ◽  
Fengde Wang ◽  
Jingjuan Li ◽  
Yihui Zhang ◽  
...  
Keyword(s):  
Transcriptome Analysis ◽  
Regulatory Networks ◽  
Anthocyanin Biosynthesis ◽  
Anthocyanin Synthesis ◽  
Control Group ◽  
Anthocyanin Content ◽  
Color Development ◽  
Strawberry Fruit Ripening ◽  
Positive Effect

Anthocyanin in strawberries has a positive effect on fruit coloration. In this study, the role of exogenous hematin on anthocyanin biosynthesis was investigated. Our result showed that the white stage of strawberries treated with exogenous hematin had higher anthocyanin content, compared to the control group. Among all treatments, 5 μM of hematin was the optimal condition to promote color development. In order to explore the molecular mechanism of fruit coloring regulated by hematin, transcriptomes in the hematin- and non-hematin-treated fruit were analyzed. A large number of differentially expressed genes (DEGs) were identified in regulating anthocyanin synthesis, including the DEGs involved in anthocyanin biosynthesis, hormone signaling transduction, phytochrome signaling, starch and sucrose degradation, and transcriptional pathways. These regulatory networks may play an important role in regulating the color process of strawberries treated with hematin. In summary, exogenous hematin could promote fruit coloring by increasing anthocyanin content in the white stage of strawberries. Furthermore, transcriptome analysis suggests that hematin-promoted fruit coloring occurs through multiple related metabolic pathways, which provides valuable information for regulating fruit color via anthocyanin biosynthesis in strawberries.

scholarly journals Anthocyanin composition in Carignan and Grenache grapes and wines as affected by plant vigor and bunch uniformity

OENO One ◽  
2014 ◽  
Vol 48 (3) ◽  
pp. 201
Author(s):  
Maite Edo-Roca ◽  
Montse Nadal ◽  
Antoni Sánchez-Ortiz ◽  
Míriam Lampreave
Keyword(s):  
Sun Exposure ◽  
Careful Consideration ◽  
Anthocyanin Synthesis ◽  
Anthocyanin Content ◽  
Plant Vigor ◽  
Berry Size ◽  
Optimal Harvest ◽  
Growing Conditions ◽  
Anthocyanin Composition

<p style="text-align: justify;"><strong>Aims</strong>: To determine the anthocyanin composition in Carignan and Grenache grapes and wines as affected by vintage, plant vigor and bunch uniformity.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Anthocyanin composition of Carignan and Grenache grapes and wines were analysed by chromatographic techniques considering the influence of two different vigor levels over two vintages. The heterogeneity in the distal parts of the bunch was also taken into account. Warm vintage was better for the accumulation of anthocyanins. However, each variety responsed differently according to vine vigor. Grenache anthocyanin synthesis decreased in low vigor (weak) vines, whereas Carignan anthocyanin content depended on vigor, berry size, rootstock and vintage. In both varieties, but more significantly in Carignan, there was a tendency to accumulate acylated anthocyanins in bottom berries.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Carignan anthocyanin concentration was increased in low vigor plants, where clusters received greater sun exposure, unlike Grenache, where better canopy management in the fruit zone is necessary. Avoiding the poor growing conditions for Grenache in the region and improving the canopy/fruit ratio deserves careful consideration in order to reach optimal anthocyanin content.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: Knowledge of anthocyanin accumulation according to both plant vigor and bunch ripeness is of major importance to determine the optimal harvest date for each cultivar and thus improve the quality of wine.</p>

scholarly journals Influence of Phostrade Ca on Color Development and Anthocyanin Content of ‘Braeburn’ Apple (Malus domestica Borkh.)

HortScience ◽  
2013 ◽  
Vol 48 (2) ◽  
pp. 193-199 ◽  
Author(s):  
Jan Bizjak ◽  
Nika Weber ◽  
Maja Mikulic-Petkovsek ◽  
Ana Slatnar ◽  
Franci Stampar ◽  
...  
Keyword(s):  
Hydroxycinnamic Acids ◽  
Anthocyanin Synthesis ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Sugars ◽  
Primary And Secondary Metabolites ◽  
Color Development ◽  
Commercial Harvest ◽  
Significant Difference ◽  
High Concentrations

The influence of two foliar applications of Phostrade Ca, which contains high concentrations of phosphorus and minor amounts of calcium and nitrogen, on color development and selected primary and secondary metabolites was investigated during advanced maturation of ‘Braeburn’ apple. Changes of hydroxycinnamic acids, flavanols, dihydrochalcones, flavonols, and anthocyanins were monitored six times during the advanced ripening until technological maturity of the fruits. Additionally, the changes in the chromatic values a*, h°, and the lightness coefficient L* were recorded weekly. The colorimetric parameters showed a significant difference in the intensity of red coloration between the treated and untreated apples. Spraying with Phostrade Ca also resulted in a significant increase in most individual sugars, total sugars, and concentration of anthocyanins and flavonols. Moreover, the amount of phosphorus (P) in the treated leaves was increased. However, the total phenolic content and accumulation of other classes of flavonoids such as hydroxycinnamic acids, flavonols, and dihydrochalcones were not influenced. Phostrade Ca treatment significantly increased dihydroflavonol 4-reductase (DFR) and slightly flavanone-3-hydroxylase (FHT) activity, which were correlated with anthocyanin synthesis but had no effect on phenylalanine ammonia lyase (PAL) and chalcone synthase/chalcone isomerase (CHS/CHI) activity. The results indicate that two foliar applications of Phostrade Ca late in the growing season represent an effective way to improve the color of ‘Braeburn’ apples at commercial harvest.

scholarly journals The effect of a novel powerful ABA mimic on the improvement of color in grapes and its mechanism

2020 ◽  
Author(s):  
Shanshan Ding ◽  
Chuanliang Che ◽  
Zhihong Xu ◽  
Xiaoying Du ◽  
Junkai Li ◽  
...  
Keyword(s):  
Anthocyanin Biosynthesis ◽  
Soluble Sugars ◽  
Anthocyanin Content ◽  
Grape Berries ◽  
Activity Test ◽  
Key Enzyme ◽  
Important Quality ◽  
Grape Varieties ◽  
Aba Receptors

AbstractPigment content is an important quality attribute in the grape industry, and anthocyanins are the major fruit pigments. iso-PhABA is a novel and excellent ABA analog capable of the antimetabolic inactivation of ABA. In this study, we found that iso-PhABA improved the coloration of grape berries more obviously than ABA at concentrations of 2 mg/L and 5 mg/L in two grape varieties in China. iso-PhABA treatment enhanced the anthocyanin content in the two grape varieties; specifically, the anthocyanin and delphinidin contents increased in both the ‘Jufeng’ and ‘Xiahei’ varieties. An enzymatic activity test showed that iso-PhABA significantly promoted four key enzyme activities catalyzing anthocyanin biosynthesis. We also determined the affinity between iso-PhABA and ABA receptors using ABA as a control. The results indicated that iso-PhABA had significantly to moderately higher affinities for some ABA receptors, including PYR1, PYL2, PYL1, PYL3 and PYL10, which resulted in higher inhibition of the PP2C HAB1 in the presence of iso-PhABA than in the presence of ABA. iso-PhABA treatment increased the content of soluble sugars and grape yield without any apparent accompanying adverse effects on the quality of the grapes.

Inhibitory effects of bioaccessible anthocyanins and procyanidins from apple, red grape, cinnamon on α-amylase, α-glucosidase and lipase

2020 ◽  
pp. 1-9
Author(s):  
Pınar Ercan ◽  
Sedef Nehir El
Keyword(s):  
Inhibitory Activity ◽  
Digestive Enzymes ◽  
Positive Control ◽  
Anthocyanin Content ◽  
Inhibitory Effects ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Before And After ◽  
Red Grape

Abstract. The goals of this study were to determine and evaluate the bioaccessibility of total anthocyanin and procyanidin in apple (Amasya, Malus communis), red grape (Papazkarası, Vitis vinifera) and cinnamon (Cassia, Cinnamomum) using an in vitro static digestion system based on human gastrointestinal physiologically relevant conditions. Also, in vitro inhibitory effects of these foods on lipid (lipase) and carbohydrate digestive enzymes (α-amylase and α-glucosidase) were performed with before and after digested samples using acarbose and methylumbelliferyl oleate (4MUO) as the positive control. While the highest total anthocyanin content was found in red grape (164 ± 2.51 mg/100 g), the highest procyanidin content was found in cinnamon (6432 ± 177.31 mg/100 g) (p < 0.05). The anthocyanin bioaccessibilities were found as 10.2 ± 1%, 8.23 ± 0.64%, and 8.73 ± 0.70% in apple, red grape, and cinnamon, respectively. The procyanidin bioaccessibilities of apple, red grape, and cinnamon were found as 17.57 ± 0.71%, 14.08 ± 0.74% and 18.75 ± 1.49%, respectively. The analyzed apple, red grape and cinnamon showed the inhibitory activity against α-glucosidase (IC50 544 ± 21.94, 445 ± 15.67, 1592 ± 17.58 μg/mL, respectively), α-amylase (IC50 38.4 ± 7.26, 56.1 ± 3.60, 3.54 ± 0.86 μg/mL, respectively), and lipase (IC50 52.7 ± 2.05, 581 ± 54.14, 49.6 ± 2.72 μg/mL), respectively. According to our results apple, red grape and cinnamon have potential to inhibit of lipase, α-amylase and α-glucosidase digestive enzymes.

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