Dependence of Pepper Fruit Colour on Basic Pigments Ratio and Expression Pattern of Carotenoid and Anthocyanin Biosynthesis Genes

Filyushin, M. A.; Джос, Е. А.; Щенникова, А. В.; Кочиева, Е. З.

doi:10.1134/s1021443720050040

Cited by 22 publications

(8 citation statements)

References 22 publications

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“…The pigment profiling presented herein revealed that yellow apples had similar levels of carotenoids but significant lower levels of chlorophylls than apples grown at other locations and showing greenish coloration ( Figure 1 ). These observations strongly suggest that higher chlorophylls levels in greenish “Golden Reinders” apples may be shielding the carotenoid contribution to peel color as it was described in pepper ( Filyushin et al, 2020 ). Hence, it may be that chlorophyll levels in apple peel must fall below a certain threshold for achieving an optimal yellow color as previously observed during olive ripening ( Mínguez-Mosquera and Gallardo-Guerrero, 1995 ).…”

Section: Discussionsupporting

confidence: 57%

Environmentally driven transcriptomic and metabolic changes leading to color differences in “Golden Reinders” apples

et al. 2022

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Apple is characterized by its high adaptation to diverse growing environments. However, little is still known about how different environments can regulate at the metabolic or molecular level specific apple quality traits such as the yellow fruit peel color. In this study, changes in carotenoids and chlorophylls, antioxidants as well as differences in the transcriptome were investigated by comparing the peel of “Golden Reinders” apples grown at different valley and mountain orchards. Mountain environment favored the development of yellow color, which was not caused by an enhanced accumulation of carotenoids but rather by a decrease in the chlorophyll content. The yellow phenotype was also associated to higher expression of genes related to chloroplast functions and oxidative stress. Time-course analysis over the last stages of apple development and ripening, in fruit from both locations, further revealed that the environment differentially modulated isoprenoids and phenylpropanoid metabolism and pointed out a key role for H2O2 in triggering apple peel degreening. Overall, the results presented herein provide new insights into how different environmental conditions regulate pigment and antioxidant metabolism in apple leading to noticeable differences in the apple peel color.

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Section: Discussionsupporting

confidence: 57%

Environmentally driven transcriptomic and metabolic changes leading to color differences in “Golden Reinders” apples

et al. 2022

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“…The ratio of anthocyanins and carotenoids was a major factor determining the fruit color ( 47 ). Although several crucial anthocyanin biosynthesis genes were identified to participate in color formation of cassava tuberous roots in this work, the relationships between anthocyanin and carotenoid biosynthesis genes were still not explored.…”

Section: Discussionmentioning

confidence: 99%

Integrated Metabolomic and Transcriptomic Analyses Reveal Novel Insights of Anthocyanin Biosynthesis on Color Formation in Cassava Tuberous Roots

Ding

Tie

et al. 2022

Front. Nutr.

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Yellow roots are of higher nutritional quality and better appearance than white roots in cassava, a crucial tropical and subtropical root crop. In this work, two varieties with yellow and white cassava roots were selected to explore the mechanisms of color formation by using comparative metabolome and transcriptome analyses during seven developmental stages. Compared with the white-rooted cassava, anthocyanins, catechin derivatives, coumarin derivatives, and phenolic acids accumulated at higher levels in yellow-rooted cassava. Anthocyanins were particularly enriched and displayed different accumulation patterns during tuberous root development. This was confirmed by metabolic comparisons between five yellow-rooted and five white-rooted cassava accessions. The integrative metabolomic and transcriptomic analysis further revealed a coordinate regulation of 16 metabolites and 11 co-expression genes participating in anthocyanin biosynthesis, suggesting a vital role of anthocyanin biosynthesis in yellow pigmentation in cassava tuberous roots. In addition, two transcriptional factors, i.e., MeMYB5 and MeMYB42, were also identified to co-express with these anthocyanin biosynthesis genes. These findings expand our knowledge on the role of anthocyanin biosynthesis in cassava root color formation, and offer useful information for the genetic breeding of yellow-rooted cassava in the future.

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“…As mentioned above, four catalytic enzymes (PSY, LCYB, LCYE, and CCS) play important roles in carotenoid synthesis. A previous study has reported positive correlations between total carotenoid content and PSY1 , LCYB , and CCS expression in pepper fruit pulp, and CCS expression in the fruit peel ( Filyushin et al., 2020 ). Furthermore, another combined metabolome and transcriptome analysis of pepper fruits with different colors has found that the PSY1 gene regulates the accumulation of phytoene, the LCYB and LCYE genes synergistically regulate the accumulation of α-carotene, γ-carotene, and β-carotene, while the accumulation of capsanthin was not determined solely by the CCS gene ( Liu et al., 2020 ).…”

Section: Discussionmentioning

confidence: 92%

Comparative metabolomics reveals complex metabolic shifts associated with nitrogen-induced color development in mature pepper fruit

Zhang,

et al. 2024

Front. Plant Sci.

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Pigments derived from red pepper fruits are widely used in food and cosmetics as natural colorants. Nitrogen (N) is a key nutrient affecting plant growth and metabolism; however, its regulation of color-related metabolites in pepper fruit has not been fully elucidated. This study analyzed the effects of N supply (0, 250, and 400 kg N ha-1) on the growth, fruit skin color, and targeted and non-target secondary metabolites of field-grown pepper fruits at the mature red stage. Overall, 16 carotenoids were detected, of which capsanthin, zeaxanthin, and capsorubin were the dominant ones. N application at 250 kg ha-1 dramatically increased contents of red pigment capsanthin, yellow-orange zeaxanthin and β-carotene, with optimum fruit yield. A total of 290 secondary metabolites were detected and identified. The relative content of most flavonoids and phenolic acids was decreased with increasing N supply. Correlation analysis showed that color parameters were highly correlated with N application rates, carotenoids, flavonoids, phenolic acids, lignans, and coumarins. Collectively, N promoted carotenoid biosynthesis but downregulated phenylpropanoid and flavonoid biosynthesis, which together determined the spectrum of red color expression in pepper fruit. Our results provide a better understanding of the impact of N nutrition on pepper fruit color formation and related physiology, and identification of target metabolites for enhancement of nutritional quality and consumer appeal.

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Dependence of Pepper Fruit Colour on Basic Pigments Ratio and Expression Pattern of Carotenoid and Anthocyanin Biosynthesis Genes

Cited by 22 publications

References 22 publications

Environmentally driven transcriptomic and metabolic changes leading to color differences in “Golden Reinders” apples

Environmentally driven transcriptomic and metabolic changes leading to color differences in “Golden Reinders” apples

Integrated Metabolomic and Transcriptomic Analyses Reveal Novel Insights of Anthocyanin Biosynthesis on Color Formation in Cassava Tuberous Roots

Comparative metabolomics reveals complex metabolic shifts associated with nitrogen-induced color development in mature pepper fruit

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