Differential expression of flavonoid 3′-hydroxylase during fruit development establishes the different B-ring hydroxylation patterns of flavonoids in Fragaria × ananassa and Fragaria vesca

Thill, Jana; Miosic, Silvija; Gotame, Tek Prasad; Mikulič-Petkovšek, Maja; Gosch, Christian; Veberič, Robert; Preuß, Anja; Schwab, Wilfried; Štampar, Franci; Stich, Karl; Halbwirth, Heidi

doi:10.1016/j.plaphy.2013.03.019

Cited by 30 publications

(38 citation statements)

References 34 publications

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“…The expression profile of DFR in red F. vesca was greater than of the white form from G2 to R stages, with an increase from T to R in the red and a decline in the white. These differing patterns for transcript abundance of CHI, F3 H and DFR were also reported for red and white F. vesca [15,40,41,44]. After DFR, transcript abundance for LAR, the biosynthetic gene specific for proanthocyanidin production, decreased from G1 to R for both red and white genotypes.…”

Section: Transcriptional Profiles Of the Structural Genes Of The Phensupporting

confidence: 55%

Developmental Variation in Fruit Polyphenol Content and Related Gene Expression of a Red-Fruited versus a White-Fruited Fragaria vesca Genotype

2018

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Two cultivars of F. vesca, red-fruited Baron Solemacher (BS) and white-fruited Pineapple Crush (PC), were studied to compare and contrast the quantitative accumulation of major polyphenols and related biosynthetic pathway gene expression patterns during fruit development and ripening. Developing PC fruit showed higher levels of hydroxycinnamic acids in green stages and a greater accumulation of ellagitannins in ripe fruit in comparison to BS. In addition to anthocyanin, red BS fruit had greater levels of flavan-3-ols when ripe than PC. Expression patterns of key structural genes and transcription factors of the phenylpropanoid/flavonoid biosynthetic pathway, an abscisic acid (ABA) biosynthetic gene, and a putative ABA receptor gene that may regulate the pathway, were also analyzed during fruit development and ripening to determine which genes exhibited differences in expression and when such differences were first evident. Expression of all pathway genes differed between the red BS and white PC at one or more times during development, most notably at ripening when phenylalanine ammonia lyase 1 (PAL1), chalcone synthase (CHS), flavanone-3′-hydroxylase (F3′H), dihydroflavonol 4-reductase (DFR), anthocyanidin synthase (ANS), and UDP:flavonoid-O-glucosyltransferase 1 (UFGT1) were significantly upregulated in the red BS fruit. The transcription factors MYB1 and MYB10 did not differ substantially between red and white fruit except at ripening, when both the putative repressor MYB1 and promoter MYB10 were upregulated in red BS but not white PC fruit. The expression of ABA-related gene 9-cis-epoxycarotenoid dioxygenase 1 (NCED1) was higher in red BS fruit but only in the early green stages of development. Thus, a multigenic effect at several points in the phenylpropanoid/flavonoid biosynthetic pathway due to lack of MYB10 upregulation may have resulted in white PC fruit.

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Section: Transcriptional Profiles Of the Structural Genes Of The Phensupporting

confidence: 55%

Developmental Variation in Fruit Polyphenol Content and Related Gene Expression of a Red-Fruited versus a White-Fruited Fragaria vesca Genotype

2018

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“…4,8 As a wild plant, its productivity is lower than commercial varieties, however it is well known for its strongly flavored berries that are traditionally used in the preparation of sauces, jams, juices, syrups, dairy products and even liqueurs and cosmetic products. [9][10][11] Fragaria vesca fruits can be consumed either fresh or in infusion preparations that are used in folk medicine for the treatment of intestinal disorders, and they also show diuretic and antidiarrheal properties. 12,13 It has also been proven that its polysaccharide extract shows anticoagulant activity.…”

Section: Introductionmentioning

confidence: 99%

Wild Fragaria vesca L. fruits: a rich source of bioactive phytochemicals

et al. 2016

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aWild Fragaria vesca L. fruits were studied regarding nutritional and phytochemical compounds, and also antioxidant, antibacterial and biofilm formation inhibition activities. The fruits are good sources of carbohydrates (e.g., sucrose), soluble dietary fiber and polyunsaturated fatty acids, mainly linoleic and linolenic acids, as well as other components such as citric and succinic acids, and vitamins B 9 and E (mainly γ-tocopherol). Significant amounts of soluble sugars, citric acid and some amounts of ascorbic acid, vitamins B 9 and E (only α-tocopherol) were found also in the infusions. The hydromethanolic extracts revealed higher amounts of phenolic compounds, mainly ellagic acid derivatives and dihydroflavonol taxifolin-3-O-arabinofuranoside. Consistently, these extracts also showed higher antioxidant and antibacterial activities than the infusions, and were able to inhibit the formation of bacterial biofilms. Despite the lower content of bioactive compounds in the infusions compared to the fruits, both forms could be potentially applied in functional foods and/or nutraceuticals/pharmaceutical formulations.

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“…Expression of the F. ananassa F3 0 H gene declines drastically whereas that of the F. vesca F3 0 H gene was highly expressed during fruit ripening. Such temporal expression patterns help to explain the differences in accumulating anthocyanins in these fruits (Thill et al 2013).…”

Section: Flower Color and P450s: Recent Reportsmentioning

confidence: 97%

Metabolic Engineering of Flower Color Pathways Using Cytochromes P450

Tanaka

Brugliera

2014

Fifty Years of Cytochrome P450 Research

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A single plant species can contain more than 250 cytochromes P450. Cytochromes P450 catalyze various reactions in plant biosynthetic pathways and play critical and diversified roles in the biosynthesis of primary and specialized (secondary) compounds, including flavonoids. Flavonoids and their colored derivatives, anthocyanins, are major constituents of flower color. Functional combinations of the cytochromes P450, flavonoid 3, and flavone synthase II (FNSII, CYP93B) determine flavonoid structure and flower color. The number of hydroxyl groups on the B-ring of anthocyanins catalyzed by F3 0 H and F3 0 5 0 H have an impact on the color: the more the bluer. Wild-type or traditionally bred carnations, roses, and chrysanthemums lack blue/violet flower colors because of the deficiency of a F3 0 5 0 H and therefore lack the trihydroxylated (B-ring) anthocyanins based upon delphinidin. Metabolic engineering of the anthocyanin pathway and specifically manipulation of F3 0 5 0 H and F3 0 H genes has produced an array of flower color modifications in many species. By optimizing transgene expression and suppressing endogenous genes in a species-specific manner, transgenic carnations, roses, and chrysanthemums producing novel violet/blue-hued flowers were engineered. Downregulation of F3 0 5 0 H and F3 0 H genes, often with expression of a dihydroflavonol 4-reductase gene, yielded redder flowers in petunia, tobacco, and torenia. Modulation of FNSII gene expression also impacts flower color as flavones act as co-pigments to induce bluing of anthocyanins and flavones and anthocyanins also share the same precursors.

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Differential expression of flavonoid 3′-hydroxylase during fruit development establishes the different B-ring hydroxylation patterns of flavonoids in Fragaria × ananassa and Fragaria vesca

Cited by 30 publications

References 34 publications

Developmental Variation in Fruit Polyphenol Content and Related Gene Expression of a Red-Fruited versus a White-Fruited Fragaria vesca Genotype

Developmental Variation in Fruit Polyphenol Content and Related Gene Expression of a Red-Fruited versus a White-Fruited Fragaria vesca Genotype

Wild Fragaria vesca L. fruits: a rich source of bioactive phytochemicals

Metabolic Engineering of Flower Color Pathways Using Cytochromes P450

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