蔷薇科植物果实花青苷积累研究进展

蔷薇科植物是植物界重要组成成员,除了观赏类植物月季、玫瑰等,还包含苹果、梨和桃等食用类果树。蔷薇科果实因为富含花青苷而具有丰富多彩的颜色,深受消费者喜爱。近年来,果树学家们围绕果实花青苷积累进行了较为深入的研究,主要探究环境因素或激素信号参与花青苷积累的分子机制。综述了蔷薇科果实着色的分子调控机制,对如何提高果实花青苷积累进行了思考总结,旨为提高蔷薇科果实的商品性和内在品质作出理论支持。     

Active anthocyanin degradation in <Emphasis Type="Italic">Brunfelsia calycina</Emphasis> (yesterday–today–tomorrow) flowers

Anthocyanins are the largest group of plant pigments responsible for colors ranging from red to violet and blue. The biosynthesis of anthocyanins, as part of the larger phenylpropanoid pathway, has been characterized in great detail. In contrast to the detailed molecular knowledge available on anthocyanin synthesis, very little is known about the stability and catabolism of anthocyanins in plants. In this study we present a preliminary characterization of active in planta degradation of anthocyanins, requiring novel mRNA and protein synthesis, in Brunfelsia calycina flowers. Brunfelsia is a unique system for this study, since the decrease in pigment concentration in its flowers (from dark purple to white) is extreme and rapid, and occurs at a specific and well-defined stage of flower development. Treatment of detached flowers with protein and mRNA synthesis inhibitors, at specific stages of flower development, prevented degradation. In addition, treatment of detached flowers with cytokinins delayed senescence without changing the rate of anthocyanin degradation, suggesting that degradation of anthocyanins is not part of the general senescence process of the flowers but rather a distinctive and specific pathway. Based on studies on anthocyanin degradation in wine and juices, peroxidases are reasonable candidates for the in vivo degradation. A significant increase in peroxidase activity was shown to correlate in time with the rate of anthocyanin degradation. An additional indication that oxidative enzymes are involved in the process is the fact that treatment of flowers with reducing agents, such as DTT and glutathione, caused inhibition of degradation. This study represents the first step in the elucidation of the molecular mechanism behind in vivo anthocyanin degradation in plants.     

Diversity in plant red pigments: anthocyanins and betacyanins

Plant pigments are of interest for research into questions of basic biology as well as for purposes of applied biology. Red colors in flowers are mainly produced by two types of pigments: anthocyanins and betacyanins. Though anthocyanins are broadly distributed among plants, betacyanins have replaced anthocyanins in the Caryophyllales. Red plant pigments are good indicator metabolites for evolutionary studies of plant diversity as well as for metabolic studies of plant cell growth and differentiation. In this review, we focus on the biosynthesis of anthocyanins and betacyanins and the possible mechanisms underlying the mutual exclusion of betalains and anthocyanins based on the regulation of the biosynthesis of these red pigments.     

THE DIFFERENTIATION OF PIGMENTATION IN FLOWER PARTS. III. METABOLISM OF SOME EXOGENOUS ANTHOCYANINS BY DETACHED PETALS OF IMPATIENS BALSAMINA

The anthocyanins of mature petals of Impatiens balsamina L. are distinct from the pigments found in vegetative tissue. In the red genotype (llHHP^rP^r) a sequential elaboration of the characteristic anthocyanins has been previously demonstrated through the examination of buds at successive stages of development. The metabolism of anthocyanins, especially pelargonidin-3-mono-glucoside, was examined by infiltration into developing petals of a genetically white strain. This anthocyanin appears to play a central role in the biochemical sequences involved and it has been observed that the genetically white flowers possess the enzymatic potential to metabolize this substrate, producing the same final products which are produced in the red genotype. There is a pattern of change in the relative amounts of each anthocyanin during the incubation period which follows closely the pattern which occurs during normal development of the colored genotypes. This indicates that the enzymes which are normally produced in the colored flowers are also produced in flowers which never produce anthocyanins. The metabolic capabilities of several other genetic strains and the influence of light and puromycin have been examined.     

In vivo grapevine anthocyanin transport involves vesicle-mediated trafficking and the contribution of anthoMATE transporters and GST

In cells, anthocyanin pigments are synthesized at the cytoplasmic surface of the endoplasmic reticulum, and are then transported and finally accumulated inside the vacuole. In Vitis vinifera (grapevine), two kinds of molecular actors are putatively associated with the vacuolar sequestration of anthocyanins: a glutathione-S-transferase (GST) and two MATE-type transporters, named anthoMATEs. However, the sequence of events by which anthocyanins are imported into the vacuole remains unclear. We used MYBA1 transformed hairy roots as a grapevine model tissue producing anthocyanins, and took advantage of the unique autofluorescence of anthocyanins to study their cellular trafficking. In these tissues, anthocyanins were not only visible in the largest vacuoles, but were also present at higher concentrations in several vesicles of different sizes. In the cell, small vesicles actively moved alongside the tonoplast, suggesting a vesicular trafficking to the vacuole. Subcellular localization assays revealed that anthoMATE transporters were closely related with these small vesicles, whereas GST was localized in the cytoplasm around the nucleus, suggesting an association with the endoplasmic reticulum. Furthermore, cells in hairy roots expressing anthoMATE antisense did not display small vesicles filled with anthocyanins, whereas in hairy roots expressing GST antisense, anthocyanins were accumulated in vesicles but not in the vacuole. This suggests that in grapevine, anthoMATE transporters and GST are involved in different anthocyanin transport mechanisms.     

A trafficking pathway for anthocyanins overlaps with the endoplasmic reticulum-to-vacuole protein-sorting route in Arabidopsis and contributes to the formation of vacuolar inclusions

Plants produce a very large number of specialized compounds that must be transported from their site of synthesis to the sites of storage or disposal. Anthocyanin accumulation has provided a powerful system to elucidate the molecular and cellular mechanisms associated with the intracellular trafficking of phytochemicals. Benefiting from the unique fluorescent properties of anthocyanins, we show here that in Arabidopsis (Arabidopsis thaliana), one route for anthocyanin transport to the vacuole involves vesicle-like structures shared with components of the secretory pathway. By colocalizing the red fluorescence of the anthocyanins with green fluorescent protein markers of the endomembrane system in Arabidopsis seedlings, we show that anthocyanins are also sequestered to the endoplasmic reticulum and to endoplasmic reticulum-derived vesicle-like structures targeted directly to the protein storage vacuole in a Golgi-independent manner. Moreover, our results indicate that vacuolar accumulation of anthocyanins does not depend solely on glutathione S-transferase activity or ATP-dependent transport mechanisms. Indeed, we observed a dramatic increase of anthocyanin-filled subvacuolar structures, without a significant effect on total anthocyanin levels, when we inhibited glutathione S-transferase activity, or the ATP-dependent transporters with vanadate, a general ATPase inhibitor. Taken together, these results provide evidence for an alternative novel mechanism of vesicular transport and vacuolar sequestration of anthocyanins in Arabidopsis.     

Dihydroflavonol 4-reductase cDNA from non-anthocyanin-producing species in the Caryophyllales

Two types of red pigment, anthocyanins and betacyanins, never occur together in the same plant. Although anthocyanins are widely distributed in higher plants as flower and fruit pigments, betacyanins have replaced anthocyanins in the Caryophyllales. We isolated cDNAs encoding dihydroflavonol 4-reductase (DFR), which is the first enzyme committed to anthocyanin biosynthesis in the flavonoid pathway, from Spinacia oleracea and Phytolacca americana, plants that belong to the Caryophyllales. The deduced amino acid sequence of Spinacia DFR and Phytolacca DFR revealed a high degree of homology with DFRs of anthocyanin-producing plants. The DFR of carnation, an exception in the Caryophyllales that synthesizes anthocyanin, showed the highest level of identity. In the phylogenetic tree, Spinacia DFR and Phytolacca DFR clustered with the DFRs of anthocyanin-synthesizing dicots. Recombinant Spinacia and Phytolacca DFRs expressed in Escherichia coli convert dihydroflavonol to leucoanthocyanidin. The expression and function of DFR in spinach and pokeweed are discussed in relation to the molecular evolution of red pigment biosynthesis in higher plants.     

Engineering of red cells of <Emphasis Type="Italic">Arabidopsis thaliana</Emphasis> and comparative genome-wide gene expression analysis of red cells versus wild-type cells

We report metabolic engineering of Arabidopsis red cells and genome-wide gene expression analysis associated with anthocyanin biosynthesis and other metabolic pathways between red cells and wild-type (WT) cells. Red cells of A. thaliana were engineered for the first time from the leaves of production of anthocyanin pigment 1-Dominant (pap1-D). These red cells produced seven anthocyanin molecules including a new one that was characterized by LC–MS analysis. Wild-type cells established as a control did not produce anthocyanins. A genome-wide microarray analysis revealed that nearly 66 and 65% of genes in the genome were expressed in the red cells and wild-type cells, respectively. In comparison with the WT cells, 3.2% of expressed genes in the red cells were differentially expressed. The expression levels of 14 genes involved in the biosynthetic pathway of anthocyanin were significantly higher in the red cells than in the WT cells. Microarray and RT-PCR analyses demonstrated that the TTG1–GL3/TT8–PAP1 complex regulated the biosynthesis of anthocyanins. Furthermore, most of the genes with significant differential expression levels in the red cells versus the WT cells were characterized with diverse biochemical functions, many of which were mapped to different metabolic pathways (e.g., ribosomal protein biosynthesis, photosynthesis, glycolysis, glyoxylate metabolism, and plant secondary metabolisms) or organelles (e.g., chloroplast). We suggest that the difference in gene expression profiles between the two cell lines likely results from cell types, the overexpression of PAP1, and the high metabolic flux toward anthocyanins.     

Mesophyll versus epidermal anthocyanins as potential in vivo antioxidants: evidence linking the putative antioxidant role to the proximity of oxy-radical source

The hypothesis that anthocyanins in red leaves may be potential in vivo antioxidants whose efficiency is linked to their proximity with the oxy-radical source was tested. Advantage was taken of intra-individual and intra-species variations in the anthocyanic trait and green and red leaves on the same individuals or leaves of green and red phenotypes were compared for the extent of PSII damage by reactive oxygen species generated by methyl viologen treatment in the light. Two species possessing anthocyanins in the mesophyll (Cistus creticus and Photinia x fraseri) and two in the epidermis (Rosa sp. and Ricinus communis) were used, while red actinic light (which is not absorbed by anthocyanins) allowed discrimination between an indirect sunscreen and a direct antioxidant function. Red leaves whose anthocyanins were located in the mesophyll were more resistant to methyl viologen treatment than their green counterparts. In one of these species (Cistus creticus), where anthocyanins are induced in some individuals within the natural population after bright cool days in winter, both green and future-red morphs displayed the same sensitivity to methyl viologen before anthocyanin induction. Immediately after reddening, however, resistance to methyl viologen was considerably increased in the red morphs. By contrast, red leaves whose anthocyanins were restricted to epidermal cells were more sensitive to the herbicide. Total leaf phenolic levels in green/red pairs were similar. The results indicate that vacuolar anthocyanins may be an effective in vivo target for oxy-radicals, provided that the oxy-radical source and the anthocyanic detoxifying sink are in close vicinity.     

Bioavailability of anthocyanidin-3-glucosides following consumption of red wine and red grape juice

Pharmacokinetic parameters and the bioavailability of several dietary anthocyanins following consumption of red wine and red grape juice were compared in nine healthy volunteers. They were given a single oral dose of either 400 mL of red wine (279.6 mg total anthocyanins) or 400 mL of red grape juice (283.5 mg total anthocyanins). Within 7 h, the urinary excretion of total anthocyanins was 0.23 and 0.18% of the administered dose following red grape juice and red wine ingestion, respectively. Pharmacokinetic parameters derived from plasma and urine concentrations exhibited higher variability after ingestion of red grape juice. Compared to red grape juice anthocyanins, the relative bioavailability of red wine anthocyanins was calculated to be 65.7, 61.3, 61.9, 291.5, 57.1, and 76.3% for the glucosides of cyanidin, delphinidin, malvidin, peonidin, petunidin, and its sum (referred to as total anthocyanins), respectively. Bioequivalence was established for none of the anthocyanins. On a low level, urinary excretion of anthocyanins was fast, and the excretion rates seem to exhibit monoexponential characteristics over time after ingestion of both red grape juice and red wine. Due to low bioavailability, any significant contribution of anthocyanins to health protecting properties of red wine or red grape juice seems questionable, but the clinical relevance of these findings awaits further investigation.     

Regulation of anthocyanin biosynthesis by nitrogen in TTG1–GL3/TT8–PAP1-programmed red cells of Arabidopsis thaliana

Nitrogen nutrients can regulate anthocyanin biosynthesis in Arabidopsis thaliana. In this investigation, we report the nitrogen regulation of anthocyanin biosynthesis activated by TTG1-GL3/TT8-PAP1 in red pap1-D cells. To understand the mechanisms of nitrogen regulation, we employed red pap1-D cells and wild-type cells (as a control) to examine the effects of different nitrogen treatments on anthocyanin biosynthesis. In general, the higher concentrations of ammonium and high total nitrogen tested (e.g., 58.8 and 29.8?mM total nitrogen consisting of NH(4)NO(3) and KNO(3)) reduced the levels and molecular diversity of anthocyanins; in contrast, the lower concentrations of ammonium and total nitrogen conditions (e.g., 9.4?mM KNO(3) and the depletion of nitrogen) increased the levels and molecular diversity of anthocyanins. An expression analysis of the main regulatory and pathway genes showed that at conditions of higher concentrations of ammonium and total nitrogen, the expression levels of PAP1 and TT8 decreased, but the expression levels of LBD37, 38 and 39, three negative regulators of anthocyanin biosynthesis, increased. In addition, the expression levels of the main pathway genes decreased. In contrast, at conditions of lower concentrations of ammonium and total nitrogen, the expression levels of PAP1, TT8 and the main pathway genes increased, whereas those of LBD37, 38 and 39 decreased. These results show that nitrogen regulation of anthocyanin biosynthesis in red cells undergoes a mechanism by which nitrogen controls the expression of genes encoding both main components of the TTG1-GL3/TT8-PAP1 complex and negative regulators. Based on these observations, we propose that the regulatory mechanism of nitrogen may occur via two pathways to control the expression of genes encoding positive and negative regulators in red pap1-D cells.     

Antioxidant effect of red wine anthocyanins in normal and catalase-inactive human erythrocytes

Previous studies reported that aged red wine, but not novel red wine or white wine protects human red blood cells from oxidative damage induced in vitro by H(2)O(2.) Here, we demonstrate that the beneficial properties of aged red wine are due, at least in part, to the presence of anthocyanins. We firstly measured the "antioxidant power" of an Italian red wine (Taurasi, Avellino) and that of its anthocyanin fractions by using Ferric Reducing Antioxidant Power Assay. Subsequently, we demonstrate that fractions containing anthocyanins lower ROS (reactive oxygen species) and methemoglobin production in human erythrocytes treated with H(2)O(2.) Finally, we reported that the protective effects of anthocyanins were also confirmed in an experimental model in which RBCs were deprived of catalase activity by treatment with 4 mM sodium azide. The results obtained clearly demonstrate that red wine anthocyanins protect human RBCs from oxidative stress.     

ABCC1, an ATP Binding Cassette Protein from Grape Berry,Transports Anthocyanidin 3-O-Glucosides

Accumulation of anthocyanins in the exocarp of red grapevine (Vitis vinifera) cultivars is one of several events that characterize the onset of grape berry ripening (véraison). Despite our thorough understanding of anthocyanin biosynthesis and regulation, little is known about the molecular aspects of their transport. The participation of ATP binding cassette (ABC) proteins in vacuolar anthocyanin transport has long been a matter of debate. Here, we present biochemical evidence that an ABC protein, ABCC1, localizes to the tonoplast and is involved in the transport of glucosylated anthocyanidins. ABCC1 is expressed in the exocarp throughout berry development and ripening, with a significant increase at véraison (i.e., the onset of ripening). Transport experiments using microsomes isolated from ABCC1-expressing yeast cells showed that ABCC1 transports malvidin 3-O-glucoside. The transport strictly depends on the presence of GSH, which is cotransported with the anthocyanins and is sensitive to inhibitors of ABC proteins. By exposing anthocyanin-producing grapevine root cultures to buthionine sulphoximine, which reduced GSH levels, a decrease in anthocyanin concentration is observed. In conclusion, we provide evidence that ABCC1 acts as an anthocyanin transporter that depends on GSH without the formation of an anthocyanin-GSH conjugate.     

Evidence for a photoprotective function of low-temperature-induced anthocyanin accumulation in apple and pear peel

The light requirement and low-temperature stimulation of anthocyanin synthesis in peel of apple ( Malus domestica ) and pears ( Pyrus communis ) and the presence of anthocyanins in immature fruits are not congruent with a visual function in dispersal. We hypothesized that anthocyanins afford photoprotection to peel during low-temperature-induced light stress and that the protection is not a fortuitous side-effect of light absorption by anthocyanin. The extent of photoinhibition at harvest and after light stress treatment in pear cultivars differing in redness decreased with increasing red color on the sun-exposed sides of fruits. Green-shaded sides of the pears showed comparable levels of photoinhibition indicating that pears did not differ in their inherent photosensitivity. Apple and pear peel show considerable short-term fluctuation in redness in response to temperature, with red color increasing rapidly in response to low temperature and just as quickly fading in response to high temperature. Briefly, shading pears and apples during cold conditions for 2 days reduced the accumulation of anthocyanin and increased the photosensitivity of peel. Subsequent shading during warm conditions did not affect the accumulation of anthocyanin or the photosensitivity of peel indicating that the response at low temperature was not due to shade adaptation. The assessment of photosystem II (PSII) efficiency and quenching of chlorophyll fluorescence between 16 and 40°C indicated that 'Forelle' pear peel was particularly sensitive to photostress at low temperature. The photosynthetic system in mature 'Forelle' leaves was comparatively much less sensitive to light stress at low temperature. Results support the view that anthocyanins are adaptable light screens deployed to modulate light absorption in sensitive tissues such as fruit peel in response to environmental triggers such as cold front snaps.     

Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long?

Vitis vinifera red berries are characterized by anthocyanins whose chemical structures are among the simplest encountered in higher plants. On the contrary, many plants, including orchids, petunias, red cabbage, elderberries, potatoes for instance, have developed very complicated anthocyanins featuring side-chains at the available positions of the aglycone skeleton. Such pigments were shown to possess bio-physico-chemical properties not to be seen with the grape common anthocyanins. Among beverages (water, tea, beer, wine, coffee, juices, milk), red wine is the only one whose organoleptic properties improve with time and this is called ageing. The grape/fresh red wine pigments, after a few months, disappear from the wine giving birth to new pigments resulting from the wine spontaneous chemistry allowing it to remain red for many years. What are the wine pigments and why are they so stable is the purpose of this mini-review. The structural simplicity of grape anthocyanins and the long lasting colour of red wine is another French paradox; we call it French paradox II.     

EVOLUTION IN THE GENUS RUELLIA (ACANTHACEAE): A DISCUSSION BASED ON FLORAL FLAVONOIDS

A clear dichotomy exists in the genus Ruellia, separating the blue from the red flowered species. Flavonoids differ in a qualitative rather than a quantitative way. Apigenin 7-glucuronide and malvidin 3,5-diglucoside are common to all the blue flowered species, whereas chalcononaringenin 2'-glucoside (isosalipurposide) and pelargonidin 3,5-diglucoside are shared by the red flowered ones. The blue flowered species are linked with the red via apigenin 7-glucuronide and 3,5-diglucosylation of their respective anthocyanins. Both groups are involved in flavonoid race formation. All examined species (and some populations within species) differ in flavonoid content. The patterns of variability displayed provide a basis upon which an evolutionary scheme is constructed. Genetic drift is hypothesized as the effector of race formation in the blue flowered group.