'Yunhongli No. 1' is a rare and well-colored red pear (Pyrus pyrifolia) germplasm resource, and is popular in the market due to its bright red color and high quality. Light induces the expression of transportation factor genes MYB10, WD40, and HY5, which then activate the expression of critical genes in the anthocyanin biosynthesis pathway to promote the synthesis and accumulation of anthocyanin, thus giving the red coloration. Protein HY5 is considered to be a key regulator for induction of anthocyanin biosynthesis. The MYB10 genes physically interact with HY5 to positively regulate anthocyanin biosynthesis in Arabidopsis, apple, and pear by binding to G-box motifs. However, how these transcription factors are regulated by sunlight remains unclear in 'Yunhongli No. 1'. In this study, the transcription factor PyHY5 was cloned, and subcellular localization assay showed that PyHY5 was distributed in the nucleus. The DNA fragments of PyHY5 had a typical BRLZ domain of the bZIP family, and then were aligned against the promoter sequences of PyMYB10 and PyWD40. Electrophoretic mobility shift and transient expression assays showed that PyHY5 could directly recognize and bind to the G-box motifs in the promoters of PyMYB10 and PyWD40, and so boosted transcriptional activation by co-expression. The results demonstrated that PyHY5 binding to G-box motifs of the promoters of PyMYB10 and PyWD40, enhanced its expression, and then promoted accumulation of anthocyanin in red 'Yunhongli No. 1'.
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http://dx.doi.org/10.1016/j.plaphy.2020.07.008 | DOI Listing |
Nutrients
December 2024
Department of Sports Science, Faculty of Sports and Health Science, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand.
: Mulberries exhibit antioxidant properties that may attenuate metabolic abnormalities. Kamphaeng Saen mulberry (KPS-MB-42-1) contains anthocyanins, polyphenols, and nutrients, but few studies have explored its benefits for human health. This study investigated the effects of a concentrated mulberry drink (CMD) from the KPS-MB-42-1 cultivar on metabolic and cardiovascular risk factors in obese individuals.
View Article and Find Full Text PDFNutrients
December 2024
Institute of Applied Sciences, University of Chichester, College Lane, Chichester PO19 6PE, UK.
Unlabelled: Intake of New Zealand blackcurrant (NZBC) extract for 7 days has been shown to improve high-intensity intermittent running (HIIR) performance.
Objectives: We examined the repeat response of NZBC extract on HIIR performance.
Methods: Sixteen active males (age: 23 ± 3 yrs, height: 179 ± 5 cm, mass: 79 ± 11 kg, V˙O: 55.
Pharmaceuticals (Basel)
November 2024
Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada.
Oral supplementation of anthocyanins-rich haskap () berry (HB) reduces 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone (NNK)-induced lung tumorigenesis, cytotoxicity, DNA damage, and modulated inflammation in vitro and in vivo. The procarcinogen NNK is metabolically activated by cytochrome P450 (P450) enzymes, producing reactive metabolites that induce lung carcinogenesis. : Therefore, we hypothesized that the HB-modulated protective effect against NNK could be due to its ability to suppress P450 enzymes.
View Article and Find Full Text PDFMolecules
December 2024
Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples Federico II, 83100 Avellino, Italy.
The polyphenol extraction and evolution during a traditional 14-day fermentation of the Aglianico red grape, a variety widely cultivated across Southern Italy, was for the first time investigated, with the purpose of optimizing the phenolic profile in finished wines. Anthocyanins, BSA-reactive tannins, iron-reactive phenols, and vanillin-reactive flavans (VRFs) were analyzed in the free-run must, pressed pomace liquid, and in pomace extracts at different maceration times. Experimental evidence suggested that, instead of the typical 14-day maceration of Aglianico grapes, it is recommendable to choose an 11-day maceration in order to prevent the over-extraction of polyphenols that may detrimentally affect the sensory characteristics of wines.
View Article and Find Full Text PDFInt J Mol Sci
December 2024
Łukasiewicz Research Network-Institute of Heavy Organic Synthesis "Blachownia", Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland.
Grape pomace, the solid residue from winemaking, is a rich source of polyphenolic compounds with significant antioxidant properties. However, the efficient extraction of these valuable compounds remains a challenge. This study focuses on optimizing the conditions for the enzyme-assisted extraction of polyphenolic compounds from red grape pomace using cellulase, hemicellulase, and pectinase.
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