CaMYC, A Novel Transcription Factor, Regulates Anthocyanin Biosynthesis in Color-leaved Pepper (Capsicum annuum L.)

Lu, Bo-Ya; Cheng, Guo-Xin; Zhang, Zhen; Sun, Jian-Tian; Ali, Muhammad; Jia, Qingli; Luo, Da; Li, Dawei

doi:10.1007/s00344-018-9871-2

Cited by 17 publications

(16 citation statements)

References 54 publications

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“…It has previously been demonstrated that lack of any of these transcription factors inhibits anthocyanin biosynthesis in several Capsicum spp. (Aguilar-Barrag an and Ochoa-Alejo, 2014; Lu et al, 2018;Stommel et al, 2009;, and our data supported this (Figs. 3 and 4).…”

Section: Discussionsupporting

confidence: 89%

“…Anthocyanin biosynthetic activity can be estimated by measuring the expression levels of anthocyanin biosynthesisrelated genes, which are regulated by a complex of transcription factors that are encoded by the MYB, basic helix-loop-helix (bHLH), and WD40-repeat (WDR) genes (Koes et al, 2005;Ramsay and Glover, 2005;Xu et al, 2015). In paprika, the expressions of some anthocyanin biosynthesis-related genes are upregulated by MYB and MYC/bHLH (Aguilar-Barrag an and Ochoa-Alejo, 2014; Lu et al, 2018;, and unripe fruit have higher expressions than ripe ones of MYB in the purple inbred line 5226 (Borovsky et al, 2004) and of anthocyanin biosynthesis-related genes in the purple cultivars Arvol and Uvilla (Aza-Gonz alez et al, 2013). The enzymatic degradation of anthocyanin has also been detected in plants (Barbagallo et al, 2007;Fang et al, 2015;Vaknin et al, 2005;Zipor et al, 2015), which may involve peroxidases, polyphenol oxidases, and b-glucosidases (reviewed by Oren-Shamir, 2009).…”

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confidence: 99%

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Anthocyanin Production and Enzymatic Degradation during the Development of Dark Purple and Lilac Paprika Fruit

Yamada

Nakayama

Shibata

et al. 2019

J. Amer. Soc. Hort. Sci.

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During development, the fruit of some paprika (Capsicum annuum L.) cultivars shows a change in color from green to dark purple (e.g., ‘Mavras’) or lilac (e.g., ‘Tequila’). However, this purple coloration is rare among paprika cultivars and disappears in ripened fruit, which are red. Therefore, we investigated the mechanism causing this color change in the cultivars Mavras and Tequila to better understand how purple ripened fruit could be generated. High-performance liquid chromatography (HPLC) analyses of the anthocyanin contents of the fruit indicated that anthocyanin was undetectable in green fruit, accumulated in dark purple or lilac ones, and then decreased again in red ones in both cultivars. Furthermore, expressions of most of the analyzed anthocyanin biosynthesis–related genes and genes for their transcription factors increased in dark purple or lilac fruit and decreased in red ones, i.e., it was synchronized with the changes in anthocyanin contents. Furthermore, anthocyanin degradation activity as a result of peroxidases was detected at all stages but increased when the lilac or dark purple color started to fade. Thus, the development of purple coloration is caused by increased anthocyanin biosynthesis, whereas the fading of this coloration is a result of both a decrease in anthocyanin biosynthesis and an increase in anthocyanin degradation. At the ripening stage, the green pigment (chlorophyll) contents decreased, whereas the red pigment (carotenoid, particularly capsanthin) contents increased. However, these timings did not completely coincide with the timing of anthocyanin degradation, suggesting that the content of each pigment is individually regulated, and so purple, green, and red coloration could be freely expressed in mature paprika fruit.

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Section: Discussionsupporting

confidence: 89%

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confidence: 99%

Anthocyanin Production and Enzymatic Degradation during the Development of Dark Purple and Lilac Paprika Fruit

Yamada

Nakayama

Shibata

et al. 2019

J. Amer. Soc. Hort. Sci.

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“…Previously, virus-induced gene silencing (VIGS) of the CaMYBA gene induced down-regulation of several enzyme genes (Aguilar- Barragán and Ochoa-Alejo, 2014;Zhang et al, 2015) and CaMYC (Zhang et al, 2015). However, VIGS of CaMYC reduced the expression levels of several enzyme genes, but not CaMYBA (Lu et al, 2019). This suggested that CaMYBA regulated expression of not only flavonoid biosynthetic enzyme genes, but also CaMYC, similar to the overexpression of the potato MYB gene StAN1 in tobacco, which induces endogenous bHLH NtAN1a and NtAN1b (Liu et al, 2016).…”

Section: Discussionmentioning

confidence: 98%

Differences in the <i>CaMYBA</i> Genome Between Anthocyanin-pigmented Cultivars and Non-pigmented Cultivars in Pepper (<i>Capsicum annuum</i>)

2020

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Anthocyanin in pepper is beneficial as a food antioxidant compound and as a pigment for ornamentals, while unexpected anthocyanin accumulation in fruit, known as black spots, reduces the commercial quality of some cultivars. Previous studies demonstrated that the Anthocyanin (A) locus determines the anthocyanin accumulation in pepper fruits, and an MYB transcription factor, CaMYBA, was found to be located near the A locus. However, the causal gene sequence of the A locus has not yet been identified. With progress regarding genome information in pepper, two other homologous MYB genes were found to be located near CaMYBA, and they are also considered to be candidate genes for the A locus. In this study, we attempted to identify the causal gene sequence of the A locus by performing linkage analysis, genomic sequence analysis, and gene expression analysis of the three candidate MYB genes. A crossing experiment between pigmented 'Peruvian Purple' and non-pigmented cultivars confirmed that anthocyanin accumulation in the pigmented cultivar was controlled by a single locus. Gene expression analysis demonstrated that a basic helix-loop-helix transcription factor, CaMYC, and CaMYBA were expressed abundantly in pigmented cultivars, but the other two MYB genes were not. Genotyping of the F 2 population derived from the cross demonstrated that the anthocyanin accumulation phenotype was highly linked to CaMYBA, but not to CaMYC. The DNA sequence of CaMYBA in pigmented cultivars had an insertion of a 4.3 kb retrotransposable element LINE-1 in the first intron, but that of nonpigmented cultivars did not. No pigmented cultivar-specific sequence was found in the promoter region of CaMYBA. Therefore, it was suggested that CaMYBA, but not the other two homologous MYB genes, is the A locus gene, and insertion of LINE-1 in CaMYBA appeared to be important for the regulation of anthocyanin accumulation, although the mechanism by which the LINE-1 insertion induces CaMYBA expression is unknown.

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“…In addition, lyophilization may be a method commercially wellsuited for long-term storage and transport. It is also possible that the higher observed yield is influenced by growing in cooler soils -since previous studies in other species suggest this compound class is produced as a response to reactive oxygen species accumulating under cold stress [27][28][29]49 . However, this hypothesis will need to be formally tested in the future, since cultivarspecific differences and different growth regimens may significantly affect this inference.…”

Section: Discussionmentioning

confidence: 99%

“…One advantage of growing sweet potatoes in the north is a relative absence of natural pests, which leads to less pesticide application and a resulting organic cultivation. Furthermore, cold stress is known to induce anthocyanin production in other species [27][28][29] . While high yield orange-fleshed varieties such as Beauregard and Covington have been studied in more detail for their growth characteristics 30-32 , the anthocyanin content of purple-flesh varieties grown in the north has not been assessed.…”

Section: Introductionmentioning

confidence: 99%

Assessing extraction methods and diversity of anthocyanins from purple-fleshed sweet potatoes grown in cooler climates

Bennett

Fan

Moghe

2020

Preprint

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Anthocyanins are economically valuable phytochemicals of significant relevance to human health. Multiple fruit and vegetable sources for industrial-scale anthocyanin purification exist, however, each source has distinct anthocyanin levels and profiles conferred by modifications to the central anthocyanidin core. In this study, we assessed three purple-fleshed and one orange-fleshed cultivars of sweet potato, with the goal of studying their anthocyanin yield and diversity when this warm-weather crop is grown in cooler, northern latitudes. Comparison of multiple anthocyanin extraction methods revealed acidified ethanol extraction of lyophilized roots as the optimal method, producing a high, average yield of ∼800 mg anthocyanins/100g dry weight. Mass spectrometric analysis of sweet potato extracts identified eighteen high-confidence anthocyanins – all derived from peonidin and cyanidin cores – contributing to over 90% of the total anthocyanin signal. The concentrations of different anthocyanins were variable between the three purple-fleshed cultivars, while low anthocyanin accumulation was observed in the orange-fleshed cultivar. Further assessment of the untargeted high-resolution mass spectrometry data using MS/MS molecular networking revealed existence of low-abundance anthocyanins with delphinidin and pelargonidin cores, as well as over 250 peaks comprising of potential anthocyanins and flavonoids. These results provide a comprehensive insight into anthocyanin yields of purple-fleshed sweet potato grown in the northern latitudes and reveal the large diversity of anthocyanins and flavonoids in this popular crop.

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CaMYC, A Novel Transcription Factor, Regulates Anthocyanin Biosynthesis in Color-leaved Pepper (Capsicum annuum L.)

Cited by 17 publications

References 54 publications

Anthocyanin Production and Enzymatic Degradation during the Development of Dark Purple and Lilac Paprika Fruit

Anthocyanin Production and Enzymatic Degradation during the Development of Dark Purple and Lilac Paprika Fruit

Differences in the <i>CaMYBA</i> Genome Between Anthocyanin-pigmented Cultivars and Non-pigmented Cultivars in Pepper (<i>Capsicum annuum</i>)

Assessing extraction methods and diversity of anthocyanins from purple-fleshed sweet potatoes grown in cooler climates

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