Multiple Repeats of a Promoter Segment Causes Transcription Factor Autoregulation in Red Apples

Espley, Richard V.; Brendolise, Cyril; Chagné, David; Kutty-Amma, Sumathi; Green, Sol; Volz, Richard K.; Putterill, Jo; Schouten, Henk J.; Gardiner, Susan E.; Hellens, Roger P.; Allan, Andrew C.

doi:10.1105/tpc.108.059329

Cited by 455 publications

(456 citation statements)

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“…The aberrant expression of MYB could be caused by promoter sequence variations, such as insertion of transposons (Kobayashi et al, 2004) and other sequences (Espley et al, 2009) into the promoter region, and additionally by promoter methylation (Cocciolone and Cone, 1993;Telias et al, 2011). In this study, the expression of PcMYB10 was much lower in MRB-G fruit than in MRB fruit (Fig.…”

Section: Methylation Of the Pcmyb10 Promotermentioning

confidence: 56%

“…Transcription factors such as MYB are important regulators in the biosynthesis of anthocyanin in plants Ban et al, 2007;Gonzalez et al, 2008;Espley et al, 2009). The promoter region and expression pattern of PcMYB10 were analyzed in developing fruit of MRB and MRB-G.…”

Section: Expression Of Key Genes Involved In the Biosynthesis Of Anthmentioning

confidence: 99%

“…(Vitis vinifera) VvMYBA1 lead to a peel color change from green to red (Poudel et al, 2008), a single-nucleotide polymorphism in an apple (Malus domestica) MdMYB1 promoter causes anthocyanin biosynthesis abnormalities (Ban et al, 2007), and a microsatellite insertion in the MdMYB10 promoter results in red flesh of apple (Espley et al, 2009). The natural occurrence of DNA methylation is another cause of plant mutation.…”

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The Methylation of the PcMYB10 Promoter Is Associated with Green-Skinned Sport in Max Red Bartlett Pear

et al. 2013

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Varieties of the European pear (Pyrus communis) can produce trees with both red-and green-skinned fruits, such as the Max Red Bartlett (MRB) variety, although little is known about the mechanism behind this differential pigmentation. In this study, we investigated the pigmentation of MRB and its green-skinned sport (MRB-G). The results suggest that a reduction in anthocyanin concentration causes the MRB-G sport. Transcript levels of PcUFGT (for UDP-glucose:flavonoid 3-O-glucosyltransferase), the key structural gene in anthocyanin biosynthesis, paralleled the change of anthocyanin concentration in both MRB and MRB-G fruit. We cloned the PcMYB10 gene, a transcription factor associated with the promoter of PcUFGT. An investigation of the 2-kb region upstream of the ATG translation start site of PcMYB10 showed the regions 2604 to 2911 bp and 21,218 to 21,649 bp to be highly methylated. A comparison of the PcMYB10 promoter methylation level between the MRB and MRB-G forms indicated a correlation between hypermethylation and the green-skin phenotype. An Agrobacterium tumefaciens infiltration assay was conducted on young MRB fruits by using a plasmid constructed to silence endogenous PcMYB10 via DNA methylation. The infiltrated fruits showed blocked anthocyanin biosynthesis, higher methylation of the PcMYB10 promoter, and lower expression of PcMYB10 and PcUFGT. We suggest that the methylation level of PcMYB10 is associated with the formation of the greenskinned sport in the MRB pear. The potential mechanism behind the regulation of anthocyanin biosynthesis is discussed.

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Section: Methylation Of the Pcmyb10 Promotermentioning

confidence: 56%

Section: Expression Of Key Genes Involved In the Biosynthesis Of Anthmentioning

confidence: 99%

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confidence: 99%

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The Methylation of the PcMYB10 Promoter Is Associated with Green-Skinned Sport in Max Red Bartlett Pear

et al. 2013

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“…For example, the constitutive up-regulation of PAP1, ANT1, and MdMYB10 causes anthocyanin accumulation throughout the plant in pap1-D Arabidopsis (Borevitz et al, 2000), antl tomato (Solanum lycopersicum; Mathews et al, 2003), and red-fleshed apple (Espley et al, 2007). While overexpression of PAP1 and ANT1 MYB transcription factors is due to activation-tagged insertions in their promoter sequences (Borevitz et al, 2000;Mathews et al, 2003), the high transcript level of MdMYB10 was recently found to be due to the formation of a minisatellite-like structure comprising multiple repeats of a promoter segment that generates a novel autoregulatory motif (Espley et al, 2009). Unlike these reported anthocyanin-accumulating mutants, the Pr-D mutant appears to display a different mechanism in activating Pr expression.…”

Section: Discussionmentioning

confidence: 99%

The Purple Cauliflower Arises from Activation of a MYB Transcription Factor

Chiu

Zhou²,

Burke³

et al. 2010

Plant Physiology

255

193

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Anthocyanins are responsible for the color of many flowers, fruits, and vegetables. An interesting and unique Purple (Pr) gene mutation in cauliflower (Brassica oleracea var botrytis) confers an abnormal pattern of anthocyanin accumulation, giving the striking mutant phenotype of intense purple color in curds and a few other tissues. To unravel the nature of the Pr mutation in cauliflower, we isolated the Pr gene via a combination of candidate gene analysis and fine mapping. Pr encoded a R2R3 MYB transcription factor that exhibited tissue-specific expression, consistent with an abnormal anthocyanin accumulation pattern in the mutant. Transgenic Arabidopsis (Arabidopsis thaliana) and cauliflower plants expressing the Pr-D allele recapitulated the mutant phenotype, confirming the isolation of the Pr gene. Up-regulation of Pr specifically activated a basic helix-loop-helix transcription factor and a subset of anthocyanin structural genes encoding flavonoid 3’-hydroxylase, dihydroflavonol 4-reductase, and leucoanthocyanidin dioxygenase to confer ectopic accumulation of pigments in the purple cauliflower. Our results indicate that the genetic variation including a Harbinger DNA transposon insertion in the upstream regulatory region of the Pr-D allele is responsible for the up-regulation of the Pr gene in inducing phenotypic change in the plant. The successful isolation of Pr provides important information on the regulatory control of anthocyanin biosynthesis in Brassica vegetables, and offers a genetic resource for development of new varieties with enhanced health-promoting properties and visual appeal.

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“…The knowledge on the chemical variability among different apple cultivars will be useful to improve nutritional quality and promote future breeding with an alternative approach than genetic modification (Espley et al 2009). …”

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confidence: 99%

Comparison of physicochemical traits of red-fleshed, commercial and ancient apple cultivars

Contessa¹,

Botta²

2016

Hortic. Sci.

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Contessa C., Botta R. (2016) Cultivation of apples is currently based on a limited number of commercial cultivars; as a consequence, ancient and local varieties have almost completely disappeared. Red-fleshed, ancient and commercial cultivars were analysed for flesh firmness, soluble solid content, pH, titratable acidity, total phenolics and anthocyanin contents, total antioxidant capacity, sugars and organic acids composition, to evaluate their nutraceutical value. The ancient cultivars, in particular cv. Magnana, were generally higher in organic acids, sugars content and total phenolics content in the flesh than the commercial cultivars considered. The red-fleshed cultivar was distinct from the ancient and commercial apples and resulted in an excellent source of antioxidants, with values of anthocyanins content and antioxidant capacity five times higher than the other cultivars; these values were comparable to those of berry species. In addition, the red-fleshed apple was rich in malic acid, citric acid, fructose and glucose. The breeding of red flesh apples is still in progress and should consider the use of ancient cultivars for their positive physicochemical characteristics to improve flavour and storage aptitude.

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Multiple Repeats of a Promoter Segment Causes Transcription Factor Autoregulation in Red Apples

Cited by 455 publications

References 59 publications

The Methylation of the PcMYB10 Promoter Is Associated with Green-Skinned Sport in Max Red Bartlett Pear

The Methylation of the PcMYB10 Promoter Is Associated with Green-Skinned Sport in Max Red Bartlett Pear

The Purple Cauliflower Arises from Activation of a MYB Transcription Factor

Comparison of physicochemical traits of red-fleshed, commercial and ancient apple cultivars

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