Anthocyanin Management in Fruits by Fertilization

Jezek, Mareike; Zörb, Christian; Merkt, Nikolaus; Geilfus, Christoph‐Martin

doi:10.1021/acs.jafc.7b03813

Cited by 58 publications

(25 citation statements)

References 134 publications

(275 reference statements)

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“…Jasmonic acid can increase the binding of MdMYB9 and MdMYB11 to the promoter of downstream structural genes in the anthocyanin metabolic pathway and promote anthocyanin accumulation 61 . In addition, studies have shown that plant nutrients also regulated the synthesis of anthocyanin 62 . For example, the redness of the apple skin can be influenced by the foliar application of CaCl 2 and/or the nitrogen status 63 , 64 .…”

Section: Mechanisms Regulating Flavonoids In Red-skinned and Red-flesmentioning

confidence: 99%

Malus sieversii: the origin, flavonoid synthesis mechanism, and breeding of red-skinned and red-fleshed apples

et al. 2018

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Flavonoids play essential roles in human health. Apple (Malus domestica Borkh.), one of the most widely produced and economically important fruit crops in temperate regions, is a significant source of flavonoids in the human diet and is among the top nutritionally rated and most widely consumed fruits worldwide. Epidemiological studies have shown that the consumption of apples, which are rich in a variety of free and easily absorbable flavonoids, is associated with a decreased risk of various diseases. However, apple production is challenged by serious inbreeding problems. The narrowing of the hereditary base has resulted in apples with poor nutritional quality and low flavonoid contents. Recently, there have been advances in our understanding of the roles that Malus sieversii (Ledeb.) M.Roem has played in the process of apple domestication and breeding. In this study, we review the origin of cultivated apples and red-fleshed apples, and discuss the genetic diversity and construction of the core collections of M. sieversii. We also discuss current research progress and breeding programs on red-skinned and red-fleshed apples and summarize the exploitation and utilization of M. sieversii in the breeding of high-flavonoid, and red-fleshed apples. This study highlights a valuable pattern of horticultural crop breeding using wild germplasm resources. The future challenges and directions of research on the molecular mechanisms of flavonoid accumulation and high-flavonoid apple breeding are discussed.

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Section: Mechanisms Regulating Flavonoids In Red-skinned and Red-flesmentioning

confidence: 99%

Malus sieversii: the origin, flavonoid synthesis mechanism, and breeding of red-skinned and red-fleshed apples

et al. 2018

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“…Anthocyanin is a plant flavonoid pigment commonly found in traditional foods such as fruits, vegetables and grains, giving them their natural colors [6]. The primary ecophysiological function of anthocyanin is to attract seed dispersal agents and to protect plant tissues against abiotic and biotic stressors such as high radiation or pathogens [7]. Dietary intake of anthocyanins has profound health-promoting effects [8,9], especially considering the plentiful evidence showing their contributions to human health as antioxidant, anti-inflammatory, antidiabetic, cardiovascular diseases, and anticancer agents, among other benefits [10].…”

Section: Introductionmentioning

confidence: 99%

Identification of colored wheat genotypes with suitable quality and yield traits in response to low nitrogen input

Fan

Wang

et al. 2020

PLoS ONE

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Colored wheat is a valuable resource that is rich in anthocyanins and minerals and thus contributes additional nutritional value to a healthy human diet. However, the effects of nitrogen fertilization on anthocyanin content (AC) and the balance between quality and yield still merit discussion. In this study, blue, purple, and common-colored wheat genotypes were used to investigate three nutrient quality traits, seven processing quality traits, three yield traits and seven grain morphology traits at three nitrogen levels in two years to excavate their possible plasticity under low-nitrogen stress and the tradeoffs among these traits. The highest AC was found in the blue genotypes followed by the purple genotypes. Analysis of variance (ANOVA) showed that AC could be significantly increased by reducing N application, especially in the purple genotypes. Therefore, growing colored wheat with low nitrogen input could allow efficient harvesting of grain with higher AC. However, the other nutrient quality traits and most processing quality traits were observed to decrease under low-nitrogen (LN) stress. Additionally, a correlation analysis indicated that the nutrient quality traits had stable tradeoffs with thousand kernel weight at all N levels because of the significantly negative correlations among them. Therefore, the additive main effect and multiplicative interaction (AMMI) model was used to further identify the most suitable colored genotypes with the best yield potential and also nutrient quality relative characteristics under LN stress. The blue lines Lanmai2999 and purple varieties Zhongkezinuomai 168 were found to be specifically adapted to LN stress with the highest AC values and showed stable performance in the other nutrient quality-and yield-related features. To further investigate the possible mechanism of anthocyanin accumulation in response to reduced N application, the expression of four genes (TaCHS, TaFDR, TaCHI and TaANS) involved in the anthocyanin synthesis pathway was evaluated. All four genes were downregulated under high nitrogen fertilizer application, indicating that anthocyanin synthesis in colored wheat might be inhibited by nitrogen fertilizer. Therefore, this research provided information for optimizing nitrogen fertilizer management in producing colored wheat and also demonstrated that it is efficient and economical to plant colored wheat genotypes in nitrogen-poor areas for use in

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“…For white wine production, red or white grapes are crushed and pressed and only the clarified juice is used for fermentation, whereas a mixture of juice with skin and seeds from crushed red grapes is used for red wine fermentation 25 . As a result, red wines are characterized by increased concentrations of secondary plant metabolites, such as flavonoids, including anthocyanins, flavonols and flavanols; non-flavonoids, including hydroxybenzoic and hydroxycinnamic acids and stilbenes; and other phenolic compounds, many of which have been associated with health-promoting benefits 26,27 .…”

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confidence: 99%

Bacterial microbiota diversity and composition in red and white wines correlate with plant-derived DNA contributions and botrytis infection

Bubeck

Preiss

Jung

et al. 2020

Sci Rep

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Wine is a globally produced, marketed and consumed alcoholic beverage, which is valued for its aromatic and qualitative complexity and variation. these properties are partially attributable to the bacterial involvement in the fermentation process. However, the organizational principles and dynamic changes of the bacterial wine microbiota remain poorly understood, especially in the context of red and white wine variations and environmental stress factors. Here, we determined relative and absolute bacterial microbiota compositions from six distinct cultivars during the first week of fermentation by quantitative and qualitative 16S rRNA gene amplification and amplicon sequencing. All wines harboured complex and variable bacterial communities, with Tatumella as the most abundant genus across all batches, but red wines were characterized by higher bacterial diversity and increased relative and absolute abundance of lactic and acetic acid bacteria (LAB/AAB) and bacterial taxa of predicted environmental origin. Microbial diversity was positively correlated with plant-derived DnA concentrations in the wine and Botrytis cinerea infection before harvest. our findings suggest that exogenous factors, such as procedural differences between red and white wine production and environmental stress on grape integrity, can increase bacterial diversity and specific bacterial taxa in wine, with potential consequences for wine quality and aroma. Wine is a popular alcoholic beverage, which is cherished for its versatile aroma and complexity worldwide. Although it is globally produced and marketed, regional wine varieties include prominent, often historic and legally protected, geographic pedigrees and appellations. While specific wine "terroirs" or phenotypic characteristics have been associated with quantifiable molecular markers, such as chemical and metabolite profiles 1,2 and sensory attributes 3-5 , many of the underlying mechanisms for the development of colour, aroma and flavour variations remain poorly understood. The most important intrinsic and extrinsic factors that have been identified include grape-specific differences in secondary microbial metabolite diversity and composition; soil, weather, and climate; geological conditions and environmental stress factors; viticulture and the winemaking process itself 6-8. As wine colour, aroma and flavour are substantially affected by microbial fermentation of the grape must, the taxonomic composition and functional repertoire of the wine microbiota, as well as its dependence on environmental influences, are of great interest 9. Besides eukaryotic yeasts as the drivers of alcoholic fermentation, bacteria are known to contribute to malolactic acid fermentation and other metabolic processes 10,11. The diversity, composition and biogeography of the fungal and bacterial microbiota of wine has been illustrated by

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Anthocyanin Management in Fruits by Fertilization

Cited by 58 publications

References 134 publications

Malus sieversii: the origin, flavonoid synthesis mechanism, and breeding of red-skinned and red-fleshed apples

Malus sieversii: the origin, flavonoid synthesis mechanism, and breeding of red-skinned and red-fleshed apples

Identification of colored wheat genotypes with suitable quality and yield traits in response to low nitrogen input

Bacterial microbiota diversity and composition in red and white wines correlate with plant-derived DNA contributions and botrytis infection

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