Mengist Molla F, Abid Muhammad Ali, Grace Mary H, Seth Romit, Bassil Nahla, Kay Colin D, Dare Andrew P, Chagné David, Espley Richard V, Neilson Andrew, Lila Mary Ann, Ferruzzi Mario, Iorizzo Massimo
Plants for Human Health Institute, North Carolina State University, Kannapolis, NC 28081, USA.
Agricultural Research Station, Virginia State University, Petersburg, VA 23806, USA.
Hortic Res. 2025 Feb 10;12(5):uhaf041. doi: 10.1093/hr/uhaf041. eCollection 2025 May.
Blueberry is promoted as a super food with several health properties derived from chlorogenic acid and anthocyanin. Previous studies indicated that anthocyanin acylation and the content of chlorogenic acid could affect their level of absorption and biological activity. In this study, a genome-wide association study was performed to identify loci associated with anthocyanin and chlorogenic acid and characterize the candidate genes controlling anthocyanin acylation. Two stable loci controlling anthocyanin acylation and glucose specific glycosylation were confirmed on chromosomes 2 and 4, respectively, while no stable loci associated with chlorogenic acid were identified. Two acyl-CoA acyltransferases named and were identified as best candidate genes controlling anthocyanin acylation. Interestingly, the two genes clustered in acyl-CoA acyltransferases clade III, a clade that is not commonly associated with anthocyanin acylation. A virus-induced gene silencing approach optimized for silencing and in the whole blueberry fruits, confirmed the role of these two genes in anthocyanin acylation. Overall, this study establishes the foundation to develop a molecular marker to select for higher acylated anthocyanin and delivered a method for rapid functional characterization of genes associated with other fruit related traits in blueberry. Also, the study adds evidence that during the evolution of acyl-CoA acyltransferases multiple routes led to the emergence and/or fixation of the anthocyanin acyltransferase activity. These outcomes advance knowledge about the genes controlling anthocyanin acylation in blueberries and that extend to other plants. Selecting new blueberry cultivars with higher acylated anthocyanin levels could potentially increase absorption of this health-related bioactive.
蓝莓被誉为具有多种健康特性的超级食物，这些特性源于绿原酸和花青素。先前的研究表明，花青素酰化作用和绿原酸含量会影响它们的吸收水平和生物活性。在本研究中，进行了一项全基因组关联研究，以确定与花青素和绿原酸相关的基因座，并对控制花青素酰化作用的候选基因进行表征。分别在2号和4号染色体上确认了两个控制花青素酰化作用和葡萄糖特异性糖基化的稳定基因座，而未发现与绿原酸相关的稳定基因座。鉴定出两个名为 和 的酰基辅酶A酰基转移酶是控制花青素酰化作用的最佳候选基因。有趣的是，这两个基因聚集在酰基辅酶A酰基转移酶进化枝III中，该进化枝通常与花青素酰化作用无关。一种针对蓝莓全果中 和 的沉默进行优化的病毒诱导基因沉默方法，证实了这两个基因在花青素酰化作用中的作用。总体而言，本研究为开发用于选择高酰化花青素的分子标记奠定了基础，并提供了一种快速功能表征蓝莓中与其他果实相关性状相关基因的方法。此外，该研究还补充了证据，表明在酰基辅酶A酰基转移酶的进化过程中，多条途径导致了花青素酰基转移酶活性的出现和/或固定。这些成果推进了对蓝莓中控制花青素酰化作用基因的认识，并扩展到其他植物。选择具有更高酰化花青素水平的新蓝莓品种可能会增加这种与健康相关的生物活性物质的吸收。
