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Accumulation and Molecular Regulation of Anthocyanin in Purple Tumorous Stem Mustard (Brassica juncea var. tumida Tsen et Lee)

文献类型： 外文期刊

作者： Xie, Qiaoli 1 ; Hu, Zongli 1 ; Zhang, Yanjie 1 ; Tian, Shibing 2 ; Wang, Zhijin 2 ; Zhao, Zhiping 1 ; Yang, Yang 2 ; Chen 1 ;

作者机构： 1.Chongqing Univ, Bioengn Coll, Chongqing 400030, Peoples R China

2.Chongqing Acad Agr Sci, Inst Vegetable Res, Chongqing 401329, Peoples R China

关键词： purpk tumorous stem mustard;anthocyanin biosynthesis;transcriptional regulation;gene expression;HPLC-ESI-MS/MS

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.7； 五年影响因子：6.0 ）

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收录情况： SCI

摘要： Tumorous stem mustard (Brassica juncea var. tumida Tsen et Lee) is an economically and nutritionally important dietary vegetable in Asian countries. Purple tumorous stem mustard contains inflated tumorous stem and abundant anthocyanin accumulation in leaves. Here, 20 anthocyanins were separated and identified from the purple tumorous stem mustard by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry (HPLC-ESI-MS/MS). In order to investigate the regulatory anthocyanin production in purple tumorous stem mustard, the expression of anthocyanin biosynthetic and regulatory genes in leaves from purple and green cultivars were examined. Regulatory gene BjTT8 and all biosynthetic genes were dramatically upregulated in the purple variety. Moreover, the transcript level of BjTT8 and all structural genes, except BjPAL, were all significantly higher in light-treated sprouts than in the dark. These results indicate that transcriptional activation of BjTT8 is associated with upregulation of most anthocyanin biosynthetic genes, to produce anthocyanins in purple tumorous stem mustard.

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