Multi-omics analysis revealed anthocyanin accumulation differences in purple tea plants 'Ziyan', 'Zijuan' and their dark-purple hybrid

Review Biochemistry & Molecular Biology

Anthocyanin-Rich Vegetables for Human Consumption-Focus on Potato, Sweetpotato and Tomato

Autar K. Mattoo et al.

Summary: This review focuses on the progress and achievements in developing anthocyanin-rich fruit and vegetable crops through genetic variation and genetic engineering, which have the potential to improve human nutrition and health.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2022)

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Article Biochemistry & Molecular Biology

Integrative Analysis of Metabolomics and Transcriptomics Reveals Molecular Mechanisms of Anthocyanin Metabolism in the Zikui Tea Plant (Camellia sinensis cv. Zikui)

Ju Cai et al.

Summary: In this study, the biosynthesis mechanism of anthocyanins in purple-leaf tea plants was investigated using metabolomics and transcriptomics. Three glycosylated anthocyanins were identified and correlated transcription factors and structural genes were identified. Changes in the expression levels of these genes were found to promote purple-leaf coloration, providing candidate genes for breeding anthocyanin-rich cultivars.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2022)

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Article Plant Sciences

Metabolomic and transcriptomic analyses reveal a MYB gene, CsAN1, involved in anthocyanins accumulation separation in F1 between 'Zijuan' (Camellia sinensis var. assamica) and 'Fudingdabaicha' (C. sinensis var. sinensis) tea plants

Feiyi Huang et al.

Summary: This study elucidated the genetic mechanism behind anthocyanin accumulation in tea plants using 'Zijuan' and 'Fudingdabaicha' cultivars. It was found that a deficiency in the CsAN1 gene is primarily responsible for the inability of anthocyanins accumulation, which is heritable in progenies through hybridization. The results provide insight into the molecular basis of leaf purple trait formation and offer valuable information for the breeding of high anthocyanin tea varieties.

FRONTIERS IN PLANT SCIENCE (2022)

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Article Biochemistry & Molecular Biology

Novel Insights into Anthocyanin Metabolism and Molecular Characterization of Associated Genes in Sugarcane Rinds Using the Metabolome and Transcriptome

Muhammad Junaid Rao et al.

Summary: In this study, the chemical composition of the rind of six sugarcane cultivars was analyzed using LCMS/MS, leading to the discovery of new anthocyanins and the identification of Cya and Peo derivatives as the major factors contributing to color variation in sugarcane. Additionally, a novel MYB gene involved in anthocyanin biosynthesis was discovered.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2022)

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Review Food Science & Technology

Anthocyanin food colorant and its application in pH-responsive color change indicator films

Swarup Roy et al.

Summary: Anthocyanins, as natural pigments, have shown great potential in the field of smart packaging, with their pH-responsive color-changing properties being particularly useful for monitoring the freshness and quality of food products. Studies have highlighted the practical application value of eco-friendly biodegradable polymer-based color indicator films incorporating anthocyanins.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

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Article Agriculture, Multidisciplinary

Metabolites and Transcriptional Profiling Analysis Reveal the Molecular Mechanisms of the Anthocyanin Metabolism in the Zijuan Tea Plant (Camellia sinensis var. assamica)

Yu Mei et al.

Summary: Anthocyanins are natural colorants with antioxidant and health-promoting properties, and their synthesis mechanism in Zijuan tea has been studied. This research compared Zijuan with Yunkang 10 for gene and metabolite analysis, revealing differences in anthocyanin accumulation and regulation between the two varieties. The study sheds light on the molecular regulation of anthocyanin balance in tea plants.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Insight into the pigmented anthocyanins and the major potential co-pigmented flavonoids in purple-coloured leaf teas

Jiang Shi et al.

Summary: Tea cultivars with purple shoots have drawn global attention. A study comparing purple-coloured tea leaves with green-coloured tea leaves found differences in anthocyanins, flavonoids, and other compounds, with the former containing higher levels of certain compounds. This suggests that modified anthocyanins and co-pigmented flavonoids are primarily responsible for the purple colouration of the tea leaves.

FOOD CHEMISTRY (2021)

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Article Engineering, Environmental

Melatonin-mediated regulation of anthocyanin biosynthesis and antioxidant defense confer tolerance to arsenic stress in Camellia sinensis L

Xin Li et al.

Summary: Arsenic causes severe oxidative stress in tea leaves, while melatonin can enhance tea plants' tolerance to arsenic stress by selectively upregulating the expression of biosynthetic genes such as CsCHS and CsANS. The effectiveness of melatonin in increasing arsenic tolerance in tea plants largely depends on the basal levels of anthocyanin.

JOURNAL OF HAZARDOUS MATERIALS (2021)

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Article Food Science & Technology

Analysis of Differentiated Chemical Components between Zijuan Purple Tea and Yunkang Green Tea by UHPLC-Orbitrap-MS/MS Combined with Chemometrics

Mengwan Li et al.

Summary: This study compared the chemical profiles between Zijuan purple tea and Yunkang green tea using metabolomics approach and identified a variety of characteristic metabolites in Zijuan purple tea, with anthocyanins being the most distinctive. Pathway analysis suggested that Zijuan purple tea may generate anthocyanins and proanthocyanins through specific pathways. The study also demonstrated higher concentrations of total anthocyanins in Zijuan purple tea, which correlated with the metabolomics results, providing chemical evidence for the potential health benefits of Zijuan purple tea.

FOODS (2021)

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Article Plant Sciences

Anthocyanins in photoprotection: knowing the actors in play to solve this complex ecophysiological issue A response to Penas-Novas & Archetti (2020) and Renner & Zohner (2019)

Giovanni Agati et al.

NEW PHYTOLOGIST (2021)

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Article Plant Sciences

CsUGT78A15 catalyzes the anthocyanidin 3-O-galactoside biosynthesis in tea plants

Xuqiu He et al.

Summary: Research on purple shoot tea has revealed a strong positive correlation between UA3GalT activity and anthocyanin content. Phylogenetic analysis indicates that CsUGT78A15 may encode a UA3GalT enzyme in purple shoot tea. Enzymatic assays show that CsUGT78A15 has galactosylation activity towards anthocyanidins in vitro.

PLANT PHYSIOLOGY AND BIOCHEMISTRY (2021)

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Review Agronomy

How rice organs are colored: The genetic basis of anthocyanin biosynthesis in rice

Duo Xia et al.

Summary: Anthocyanins play an important role in the diverse colors of organs in rice, with their accumulation being related to the domestication process. Understanding the genetic basis of anthocyanin biosynthesis in rice is crucial for breeding novel rice cultivars.

CROP JOURNAL (2021)

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Review Plant Sciences