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Anthocyanin Accumulation and Molecular Analysis of Anthocyanin Biosynthesis-Associated Genes in Eggplant (Solanum melongena L.)

文献类型： 外文期刊

作者： Zhang, Yanjie 1 ; Hu, Zongli 1 ; Chu, Guihua 1 ; Huang, Cheng 1 ; Tian, Shibing 2 ; Zhao, Zhiping 1 ; Chen, Guoping 1 ;

作者机构： 1.Chongqing Univ, Bioengn Coll, Chongqing 400044, Peoples R China

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

关键词： anthocyanin;eggplant;Solanum melongena L.;SmMYB1;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 ）

ISSN： 0021-8561

年卷期： 2014 年 62 卷 13 期

页码：

收录情况： SCI

摘要： Eggplant (Solanum melongena L.) is an edible fruit vegetable cultivated and consumed worldwide. The purple eggplant is more eye-catching and popular for the health-promoting anthocyanins contained in the fruit skin. Two kinds of anthocyanin were separated and identified from purple cultivar (Zi Chang) by high-performance liquid chromatography electrospray ionization tandem mass spectrometry. To investigate the molecular mechanisms of anthocyanin accumulation in eggplant, the transcripts of anthocyanin biosynthetic and regulatory genes were analyzed in the fruit skin and the flesh of the purple cultivar and the white cultivar (Bai Xue). Compared with the other tissues, SmMYB1 and all anthocyanin biosynthetic genes except PAL were dramatically upregulated in the fruit skin of the purple cultivar. Overexpression of SmMYB1 activated abundant anthocyanin accumulation in the regenerating shoots of eggplant. These results prove that transcriptional activation of SmMYB1 accounts for constitutive upregulation of most anthocyanin biosynthetic genes and the onset of anthocyanin biosynthesis in the purple cultivar.

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