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Anthocyanins accumulation and molecular analysis of correlated genes by metabolome and transcriptome in green and purple asparaguses (Asparagus officinalis, L.)
- Source :
- Food Chemistry. 271:18-28
- Publication Year :
- 2019
- Publisher :
- Elsevier BV, 2019.
-
Abstract
- Asparagus (A. officinalis L.) is a highly nutrition vegetable crop. Here, three purple asparagus cultivars, namely, Jing Zi-2, Purple Passion and Pacific Purple, and one green cultivar, namely, Jing Lv-1 were studied. At least 16 kinds of anthocyanins were identified in purple and green cultivars, and peonidin, cyanidin and their glycoside derivatives were found to be the major anthocyanins. Transcriptome data showed that most anthocyanin biosynthetic genes and at least 5 kinds of transcription factors were significantly differentially expressed significantly between the green and purple cultivars. Dark-treated experiments revealed that anthocyanins are not produced in the absence of light, and both the anthocyanin biosynthetic and regulatory genes were down-regulated greatly in the dark, implying that anthocyanins accumulation in asparagus is light-dependent. Overall, the results of this study provide useful information for understanding anthocyanin accumulation and the molecular mechanism of anthocyanin biosynthesis in asparagus.
- Subjects :
- Cyanidin
Color
Biology
01 natural sciences
Analytical Chemistry
Anthocyanins
Transcriptome
chemistry.chemical_compound
0404 agricultural biotechnology
Botany
Metabolome
Asparagus
Cultivar
Peonidin
fungi
010401 analytical chemistry
food and beverages
04 agricultural and veterinary sciences
General Medicine
biology.organism_classification
040401 food science
0104 chemical sciences
carbohydrates (lipids)
chemistry
Anthocyanin
Officinalis
Asparagus Plant
Food Science
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 271
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....ff0988253ca4f2d2401a5781cf47b3ef