Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China.
University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China.
Int J Mol Sci. 2018 Sep 20;19(10):2857. doi: 10.3390/ijms19102857.
stems, including red and green stems, are widely used as a dietary supplement to develop nutraceutical beverages and food products. However, there is no detailed information on pigment composition of red and green stems. Here, we investigated the content and composition of pigments in red and green stems by Ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry and assessed the differential accumulation of anthocyanins at the molecular level. The color of peels in red stems was caused by the presence of anthocyanins in epidermal cells unlike the peels of green stems. The glucoside derivatives delphinidin and cyanidin are responsible for the red color. Within the anthocyanidin biosynthetic pathway, and , coding for anthocyanidin synthase and UDP-glucose flavonoid-3--glucosyltransferase, respectively, are critical regulatory genes related to the differential accumulation of anthocyanidin. These findings provide a more complete profile of pigments, especially anthocyanin, in stems, and lay a foundation for producing functional foods.
茎，包括红色和绿色的茎，被广泛用作膳食补充剂，以开发营养饮料和食品产品。然而，关于红色和绿色茎的色素组成没有详细的信息。在这里，我们通过超高效液相色谱四极杆飞行时间质谱法研究了红色和绿色茎中的色素含量和组成，并在分子水平上评估了花色苷的差异积累。红色茎皮的颜色是由于表皮细胞中存在花色苷，而不同于绿色茎的皮。糖苷衍生物飞燕草素和矢车菊素是红色的原因。在花色苷生物合成途径中，分别编码花色苷合酶和 UDP-葡萄糖黄酮 3-O-葡萄糖基转移酶，是与花色苷差异积累相关的关键调控基因。这些发现提供了一个更完整的色素，特别是花色苷，在 茎中的概况，并为生产功能性食品奠定了基础。
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