Phenolic compound profiles and their seasonal variations in new red-phenotype head-forming Chinese cabbages

Lee, Hyeyoung; Oh, Il-Nam; Kim, Jungeun; Jung, Dahan; Nguyen, L.T.T.; Kim, Younmi; Lee, Jongcheol; Kwon, Oha; Park, Sang Un; Lim, Yong-Pyo; Kim, Byung-Joo; Park, Jong-Tae

doi:10.1016/j.lwt.2017.12.056

Cited by 36 publications

(38 citation statements)

References 31 publications

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“…The scale bar is 4.5 cm. purple Chinese cabbage, interspecific-crossing between a green Chinese cabbage and a red cabbage was used, combined with recurrent backcrossing to acquire red aneuploid individuals of Chinese cabbage (Lee et al, 2018), for which a series of upregulated ABGs were reported (Rameneni et al, 2020). Unlike those breeding approaches, we relied on the intersubspecificcrossing between a white head Chinese cabbage and a purple flowering Chinese cabbage, with the control of the key BrMYB2 gene located on chromosome A07 (He et al, 2016(He et al, , 2020b.…”

Section: Discussionmentioning

confidence: 99%

Dynamic Changes of the Anthocyanin Biosynthesis Mechanism During the Development of Heading Chinese Cabbage (Brassica rapa L.) and Arabidopsis Under the Control of BrMYB2

et al. 2020

Front. Plant Sci.

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Chinese cabbage is an important vegetable mainly planted in Asian countries, and mining the molecular mechanism responsible for purple coloration in Brassica crops is fast becoming a research hotspot. In particular, the anthocyanin accumulation characteristic of purple heading Chinese cabbage, along with the plant’s growth and head developing, is still largely unknown. To elucidate the dynamic anthocyanin biosynthesis mechanism of Chinese cabbage during its development processes, here we investigated the expression profiles of 86 anthocyanin biosynthesis genes and corresponding anthocyanin accumulation characteristics of plants as they grew and their heads developed, between purple heading Chinese cabbage 11S91 and its breeding parents. Anthocyanin accumulation of 11S91 increased from the early head formation period onward, whereas the purple trait donor 95T2-5 constantly accumulated anthocyanin throughout its whole plant development. Increasing expression levels of BrMYB2 and BrTT8 together with the downregulation of BrMYBL2.1, BrMYBL2.2, and BrLBD39.1 occurred in both 11S91 and 95T2-5 plants during their growth, accompanied by the significantly continuous upregulation of a phenylpropanoid metabolic gene, BrPAL3.1; a series of early biosynthesis genes, such as BrCHSs, BrCHIs, BrF3Hs, and BrF3’H; as well as some key late biosynthesis genes, such as BrDFR1, BrANS1, BrUF3GT2, BrUF5GT, Br5MAT, and Brp-Cout; in addition to the transport genes BrGST1 and BrGST2. Dynamic expression profiles of these upregulated genes correlated well with the total anthocyanin contents during the processes of plant growth and leaf head development, and results supported by similar evidence for structural genes were also found in the BrMYB2 transgenic Arabidopsis. After intersubspecific hybridization breeding, the purple interior heading leaves of 11S91 inherited the partial purple phenotypes from 95T2-5 while the phenotypes of seedlings and heads were mainly acquired from white 94S17; comparatively in expression patterns of investigated anthocyanin biosynthesis genes, cotyledons of 11S91 might inherit the majority of genetic information from the white type parent, whereas the growth seedlings and developing heading tissues of 11S91 featured expression patterns of these genes more similar to 95T2-5. This comprehensive set of results provides new evidence for a better understanding of the anthocyanin biosynthesis mechanism and future breeding of new purple Brassica vegetables.

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Section: Discussionmentioning

confidence: 99%

Dynamic Changes of the Anthocyanin Biosynthesis Mechanism During the Development of Heading Chinese Cabbage (Brassica rapa L.) and Arabidopsis Under the Control of BrMYB2

et al. 2020

Front. Plant Sci.

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“…rapa cv. CR-power Chunkwang) revealed the variations in the phenolic contents [21]. These variations in secondary metabolite contents are not surprising, as many factors are involved [22].…”

Section: Discussionmentioning

confidence: 99%

Comparative Phytochemical Analyses and Metabolic Profiling of Different Phenotypes of Chinese Cabbage (Brassica Rapa ssp. Pekinensis)

Park¹,

Yeo²,

Park³

et al. 2019

Foods

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This study aimed to comprehensively examine the interface between primary and secondary metabolites in oval- and rectangular-shaped Chinese cabbage (Brassica rapa ssp. pekinensis) using gas chromatography coupled with time-of-flight mass spectrometry (GC-TOFMS) and high-performance liquid chromatography (HPLC). In addition to differences in shape, there was significant morphological variation between the two cultivars. The rectangular variety had greater height and deeper green color, whereas the oval variety had more leaves and greater width. A total of 42 primary metabolites identified by GC-TOFMS were subjected to partial least-squares discriminant, which indicated significant differences in the primary and secondary metabolisms of the two cultivars. Furthermore, total glucosinolate and phenolic contents were higher in the oval cultivar, whereas the rectangular cultivar contained a higher level of total carotenoids. This metabolome study comprehensively describes the relationship between primary and secondary metabolites in the oval and rectangular cultivars of Chinese cabbage and provides information useful for developing strategies to enhance the biosynthesis of glucosinolates, phenolics, and carotenoids in Chinese cabbage. Additionally, this work highlights that HPLC and GC-TOFMS–based metabolite profiling is suitable techniques to determine metabolic differences in Chinese cabbage.

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“…They reported that the major anthocyanin of the extract is cyanidin [186 mg/g (dry weight)] and found that the RC‐mediated suppression of transcription and expression of adhesion molecules correlated with lowering the risk of vascular inflammatory disease (Joo et al, ). Lee et al ( investigated and compared the contents of phenolic compounds in RC and typical green Chinese cabbage (GC). They reported that the RC contained more phenolic compounds than the traditional GC, and cyanidin is found to be a major anthocyanin pigment found in RC.…”

Section: Discussionmentioning

confidence: 99%

Anti‐inflammatory effect from extracts of Red Chinese cabbage and Aronia in LPS‐stimulated RAW 264.7 cells

Kwak

Kim

Ryu

et al. 2020

Food Science & Nutrition

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A chronic inflammatory environment facilitates tumor growth and proliferation. Fruits and vegetables are important sources of anthocyanins, polyphenols, and other biologically active substances that can favorably affect the pathogenesis of cancer. The objective of the study was to investigate the anti‐inflammatory effects of Red Chinese cabbage (RC) and mixture of commercial Red Chinese cabbage leaves and Aronia fruits (ARC) in LPS‐stimulated RAW 264.7 cells. The RAW 264.7 cells were cultured and measured the cytotoxicity by using an MTT assay. The inflammatory markers, such as nitrite, IL‐6, and TNF‐alpha expression, were evaluated using ELISA, and protein expression of inflammatory markers like iNOS and COX‐2 was analyzed using Western blot. MTT assays showed that pretreatment of RAW 264.7 cells with RC and ARC did not change cell growth or cytotoxicity. We also found that ARC extracts reduced inflammation‐related biomarker (TNF‐a, IL‐6, and NO) production and gene expression (iNOS, COX‐2). Our results suggested that ARC has good anti‐inflammatory properties compared with RC that maybe used as potential nutrients for treating inflammatory diseases.

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Phenolic compound profiles and their seasonal variations in new red-phenotype head-forming Chinese cabbages

Cited by 36 publications

References 31 publications

Dynamic Changes of the Anthocyanin Biosynthesis Mechanism During the Development of Heading Chinese Cabbage (Brassica rapa L.) and Arabidopsis Under the Control of BrMYB2

Dynamic Changes of the Anthocyanin Biosynthesis Mechanism During the Development of Heading Chinese Cabbage (Brassica rapa L.) and Arabidopsis Under the Control of BrMYB2

Comparative Phytochemical Analyses and Metabolic Profiling of Different Phenotypes of Chinese Cabbage (Brassica Rapa ssp. Pekinensis)

Anti‐inflammatory effect from extracts of Red Chinese cabbage and Aronia in LPS‐stimulated RAW 264.7 cells

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