The color of the chili fruit is an important factor that determines the quality of the chili, as red chilies are more popular among consumers. The accumulation of capsanthin is the main cause of reddening of the chili fruit. Capsanthin is an important metabolite in carotenoid metabolism, and its production level is closely linked to the expression of the genes for capsanthin/capsorubin synthase () and carotenoid hydroxylase (). We reported for the first time that the synthesis of capsanthin in chili was enhanced by using a geminivirus (Bean Yellow Dwarf Virus). By expressing heterologous β-carotenoid hydroxylase () and β-carotenoid ketolase () using codon optimization, the transcription level of the gene and endogenous was directly increased. This leads to the accumulation of a huge amount of capsanthin in a very short period of time. Our results provide a platform for the rapid enhancement of endogenous activity and capsanthin production using geminivirus in plants.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10573693 | PMC |
| http://dx.doi.org/10.3390/ijms241915008 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Integrated metabolome and transcriptome analysis provides clues to fruit color formation of yellow, orange, and red bell pepper.
Sci Rep
November 2024
Jia Sixie College of Agriculture, Shandong Provincial University Laboratory for Protected Horticulture, Weifang University of Science and Technology, Shouguang, 262700, China.
Fruit color is a crucial trait for bell pepper. To investigate the mechanism of color formation, three bell pepper lines with different color (yellow, orange and red) were used as materials to conduct comprehensive targeted metabolomic and transcriptomic analyses. During the process of fruit development, 54 carotenoids metabolites were discovered, exhibiting unique accumulation patterns and notable variety specificity.
View Article and Find Full Text PDFOptimizing pH and Light for Enhanced Carotenoid Synthesis and Antioxidant Properties in Sub-Aerial Cyanobacteria.
J Basic Microbiol
November 2024
Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia.
Carotenoid, natural pigments, synthesized by plants and microbes are now much favored in global markets due to the awareness of their putative health benefits, and a wide array of commercial applications. There is a diversity of natural and synthetic carotenoid, but only a few of them are commercially produced, including carotenes (β-carotene and lycopene) and xanthophylls (astaxanthin, canthaxanthin, lutein, zeaxanthin, and capsanthin). However, for commercial production, plants and algae are more favored than cyanobacteria because of their much less carotenoid synthesis than land plants; although they are well known for producing commercially important carotenoid.
View Article and Find Full Text PDFApo-12'-capsorubinal exhibits anti-inflammatory effects and activates nuclear factor erythroid 2-related factor 2 in RAW264.7 macrophages.
Arch Biochem Biophys
October 2024
Faculty of Fisheries Sciences, Hokkaido University, 3-1-1 Minato, Hakodate, Hokkaido 041-8611, Japan. Electronic address:
Apocarotenoids have short carbon chain structures cleaved at a polyene-conjugated double bond. They can be biosynthesized in plants and microorganisms. Animals ingest carotenoids through food and then metabolize them into apocarotenoids.
View Article and Find Full Text PDFGeneration of high purity capsanthin and capsorubin through synthetic metabolic engineering in carrot germplasm.
J Exp Bot
December 2024
State Key Laboratory of Crop Genetics & Germplasm Enhancement and Utilization, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, 1 Weigang, Nanjing, 210095, China.
Capsanthin and capsorubin are red κ-xanthophylls exclusively found in a handful of other plant species. Currently, capsanthin and capsorubin are extracted from red pepper (Capsicum annuum L.).
View Article and Find Full Text PDFChanges in the Carotenoids of Leaves during Development.
Plants (Basel)
April 2024
Department of Biochemistry and Medical Chemistry, Medical School, University of Pécs, Szigeti út 12, H-7624 Pécs, Hungary.
It has been observed that the leaves of some Zamia species undergo a kind of "reverse ripening"; that is, they change from their original brown color to green during development. We assumed that this strange color change was due to the change in carotenoid composition, so we followed the changes for several weeks. The detailed carotenoid composition and content at different stages of development of the leaves was determined with HPLC-DAD focusing on the changes in red and yellow carotenoids.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!