期刊
BIOMOLECULES
卷 11, 期 3, 页码 -出版社
MDPI
DOI: 10.3390/biom11030394
关键词
antioxidant; anthocyanin; cyanidin-3-glucoside; black rice; transcription factor; anthocyanin vacuolar intrusion; transporters; MBW complex
资金
- national R&D Priority Program-Breeding New Rice Varieties for Southern China Area [2017YFD0100100]
Anthocyanins are natural antioxidants that benefit human health. Understanding the complex biosynthesis and storage processes of anthocyanins in rice, which involve multiple genes, is important for rice breeding and genetic engineering. Research on anthocyanins in rice provides valuable insights for the food industry and scientific community.
Anthocyanins are antioxidants used as natural colorants and are beneficial to human health. Anthocyanins contribute to reactive oxygen species detoxification and sustain plant growth and development under different environmental stresses. They are phenolic compounds that are broadly distributed in nature and are responsible for a wide range of attractive coloration in many plant organs. Anthocyanins are found in various parts of plants such as flowers, leaves, stems, shoots, and grains. Considering their nutritional and health attributes, anthocyanin-enriched rice or pigmented rice cultivars are a possible alternative to reduce malnutrition around the globe. Anthocyanin biosynthesis and storage in rice are complex processes in which several structural and regulatory genes are involved. In recent years, significant progress has been achieved in the molecular and genetic mechanism of anthocyanins, and their synthesis is of great interest to researchers and the scientific community. However, limited studies have reported anthocyanin synthesis, transportation, and environmental conditions that can hinder anthocyanin production in rice. Rice is a staple food around the globe, and further research on anthocyanin in rice warrants more attention. In this review, metabolic and pre-biotic activities, the underlying transportation, and storage mechanisms of anthocyanins in rice are discussed in detail. This review provides potential information for the food industry and clues for rice breeding and genetic engineering of rice.
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