Transcriptomic Analysis Provides Insights into Anthocyanin Accumulation in Mulberry Fruits

Mo, Rongli; Zhang, Na; Li, Jinxin; Jin, Qiang; Zhu, Zhixian; Dong, Zhaoxia; Li, Yong; Zhang, Cheng; Yu, Changlong

doi:10.3390/horticulturae8100920

Cited by 8 publications

(3 citation statements)

References 36 publications

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“…Interestingly, the fruit coloration of 'XJ-BS' is mainly in the peel (Figure S2b), while other cultivars are colored throughout the fruit (Figures 8b,e and S3b). In this study, the anthocyanins are abundant in purple or black mulberry fruits but not in white fruits, the differences in the levels and proportions of anthocyanins result the differently colored mulberry fruits (white, purplish red, purple and black) (Figures 8 and S1-S3), as reported in previous studies [53][54][55][56].…”

Section: Discussionsupporting

confidence: 84%

Identification of Phenological Growth Stages of Four Morus Species Based on the Extended BBCH-Scale and Its Application in Fruit Development with Morphological Profiles and Color Characteristics

Zhang

et al. 2022

Horticulturae

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Mulberry (Morus L.; Moraceae; Rosales) is an economically important tree with a long history in China and valued for its rich nutrient, flavor content, medicinal value and useful ecological functions. Morus species are widely distributed in Asia, Europe, North and South America and Africa and exhibit obvious differences in morphological characteristics and phenological stages due to being distributed in diverse climate zones. The morphological description of the phenological stages of black mulberry (Morus nigra L.) has been established in Mediterranean climates and this study extended the BBCH scale for application in different Morus species, especially for mulberry trees grown in subtropical monsoon climates. In this study, we used the BBCH (Biologische Bundesanstalt, Bundessortenamt and CHemische Industrie) scale to describe in detail the phenological growth stages for Morus species in Wuhan, China (a subtropical monsoon climate). Based on this general scale, eight principal stages, i.e., bud, leaf and shoot development stage, inflorescence emergence stage, flowering stage, fruit development stage, fruit maturation stage, senescence and beginning of dormancy stage, were described. We provide photographic images of some primary and secondary developmental stages to better define and standardize morphological characteristics and phenological descriptions of these mulberries (Morus spp.). In addition, because the color of mulberry fruit varies from white, purple, black, or pink to red at maturity, with mostly monosexual flowers, we have also presented detailed descriptions of morphological traits of flower sexuality and fruit color among these four species. In addition, two late phenological germplasms (late bud sprouting associated with late blooming and late fruit ripening) were screened out according to the BBCH scale. Overall, this study will contribute to advance the field of mulberry breeding and implementation of agronomic practices and facilitate convenient communication between mulberry cultivators and researchers in different areas.

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Section: Discussionsupporting

confidence: 84%

Identification of Phenological Growth Stages of Four Morus Species Based on the Extended BBCH-Scale and Its Application in Fruit Development with Morphological Profiles and Color Characteristics

Zhang

et al. 2022

Horticulturae

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“…Anthocyanins are essential for physiological and biochemical activities of plant developments, including antioxidant, protection against plant damage, attraction of animals for pollination and seed dispersal (Guo et al 2011). Mulberry fruits are rich in anthocyanins, which are important secondary metabolites that give mulberries their vibrant color, favorable taste and high nutritional quality, and play an important role in protecting human health (Mo et al 2022). Reportedly, anthocyanins (cyanidin-3-O-glucoside and cyanidin-3rutinoside) are minor components in immature mulberry fruit but accumulate over the course of maturation (Oki et al 2006).…”

Section: Flavonoids Of Mulberry Fruit At Different Developmental Stagesmentioning

confidence: 99%

“…A combined transcriptomic and proteomic approach was used to study the molecular mechanism underlying the mulberry (Morus atropurpurea) fruit response to Ciboria carunculoides infection to develop mulberry varieties with resistance to fungal pathogens (Dai et al 2019). Transcriptomic techniques were used to reveal the gene regulatory network of the anthocyanin biosynthesis pathway during mulberry fruit development (Mo et al 2022); moreover, it has been shown that the downregulation of avanone 3-hydroxylase (F 3 H) during mulberry fruit development and maturation can result in a decrease in the anthocyanin content and a subtle increase in the iso avonoid content (Dai et al 2022). The comprehensive metabolic pro le of mulberry fruit at various maturation stages, including the levels of fatty acids and anthocyanins, was investigated by gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC)-based metabolic pro ling (Lee et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Analysis of Quality Changes in Mulberry Fruit at Three Developmental Stages Using Targeted Metabolomics Based on LC‒MS

Jiang

Cheng

et al. 2023

Tropical Plant Biol.

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Mulberry fruits are popular in many countries because of their good taste, high nutritional value and medicinal properties. Studying the metabolic pro le during fruit development can provide a better understanding of the changes in fruit quality. In this study, a widely targeted metabolomic approach using liquid chromatography-mass spectrometry (LC-MS) was used to investigate the widespread metabolic changes during fruit development and ripening in mulberry fruits and combined with multivariate statistical methods to screen for signi cant changed metabolites (SCMs) at different developmental stages. A total of 981 metabolites in 12 categories were detected in mulberry fruit at three developmental stages (i.e., the fruit expansion stage in which mulberry fruits are green (MG), the fruit color change stage in which they are red (MR) and the fruit ripening stage in which they are purple (MP)). There were signi cant changes in the metabolic pro le at the color change and ripening stages compared to the fruit expansion stage. Flavonoids increased mainly during fruit ripening and accumulated signi cantly during the mature stage. Large amounts of phenolic acids, lipids, and organic acids accumulated signi cantly during fruit expansion stage and decreased signi cantly during ripening. However, sugars accumulate signi cantly during ripening and are associated with the sweetness of mulberry fruit. Assessment of the levels of different sugar and acid components during fruit development revealed that fructose and glucose were the main sugars, and citric and malic acids were the main organic acids. Meanwhile, the sugar-acid ratio increased signi cantly, which in turn improved the avor quality of mulberry fruit. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis showed that the SCMs were mainly enriched in galactose metabolism, biosynthesis of secondary metabolites and avonoid biosynthesis metabolic pathways. The reliability of the metabolomics data was demonstrated by quantitative real-time PCR(qRT-PCR) validation of six genes encoding key enzymes. The results of this study provide insights into the rational utilization of mulberry fruit resources and the e cient development of functional fruit products.

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The effects of the interaction between cyanidin‐3‐O‐glucoside (C3G) and walnut protein isolate (WPI) on the thermal and oxidative stability of C3G

Wang,

Cui,

Zong

et al. 2024

Food Science & Nutrition

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This study explores the interaction between cyanidin‐3‐O‐glucoside (C3G), a water‐soluble pigment known for its diverse functional activities, and walnut protein isolate (WPI) as a potential stabilizing agent. Given the inherent instability of C3G, particularly its limited application in the food industry due to sensitivity to thermal and oxidative conditions, this research study aims to enhance its stability. According to the results of the fluorescence quenching experiment, C3G can efficiently quench WPI's intrinsic fluorescence through static quenching. Structural exploration revealed that C3G bound WPI via hydrophobic interaction force, with the number of bound C3G molecules (n) almost equivalent to 1. The ΔG value denoting change in Gibbs free energy for C3G binding with WPI was −8.05 kJ/mol, which indicated that the interaction between C3G and WPI is spontaneous. Moreover, the conformational structures of WPI were altered by C3G binding with a decrease in α‐helix contents and an increase in β‐turn, β‐sheet, and random coil contents. The thermal degradation kinetics indicate that after interacting with WPI, the half‐life of C3G increased by 1.62 times and 1.05 times at 80 and 95°C, respectively. The results of the oxidation stability test showed that the presence of WPI effectively reduced the discoloration and degradation of C3G caused by oxidation, and improved the oxidation stability of C3G. This study's findings will help to clarify the interaction mechanism between C3G and WPI, and broaden C3G's application scope in the food processing field.

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Transcriptomic Analysis Provides Insights into Anthocyanin Accumulation in Mulberry Fruits

Cited by 8 publications

References 36 publications

Identification of Phenological Growth Stages of Four Morus Species Based on the Extended BBCH-Scale and Its Application in Fruit Development with Morphological Profiles and Color Characteristics

Identification of Phenological Growth Stages of Four Morus Species Based on the Extended BBCH-Scale and Its Application in Fruit Development with Morphological Profiles and Color Characteristics

Analysis of Quality Changes in Mulberry Fruit at Three Developmental Stages Using Targeted Metabolomics Based on LC‒MS

The effects of the interaction between cyanidin‐3‐O‐glucoside (C3G) and walnut protein isolate (WPI) on the thermal and oxidative stability of C3G

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