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Anthocyanin concentration depends on the counterbalance between its synthesis and degradation in plum fruit at high temperature
Anthocyanin synthesis and degradation processes were analyzed at transcript, enzyme, and metabolite levels to clarify the effects of high temperature on the concentration of anthocyanin in plum fruit (Prunus salicina Lindl.). The transcript levels of PsPAL, PsCHS, and PsDFR decreased while those of...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Nature Publishing Group UK
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5550432/ https://www.ncbi.nlm.nih.gov/pubmed/28794463 http://dx.doi.org/10.1038/s41598-017-07896-0 |
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author | Niu, Junping Zhang, Guojing Zhang, Wenting Goltsev, Vasilij Sun, Shan Wang, Jinzheng Li, Pengmin Ma, Fengwang |
author_facet | Niu, Junping Zhang, Guojing Zhang, Wenting Goltsev, Vasilij Sun, Shan Wang, Jinzheng Li, Pengmin Ma, Fengwang |
author_sort | Niu, Junping |
collection | PubMed |
description | Anthocyanin synthesis and degradation processes were analyzed at transcript, enzyme, and metabolite levels to clarify the effects of high temperature on the concentration of anthocyanin in plum fruit (Prunus salicina Lindl.). The transcript levels of PsPAL, PsCHS, and PsDFR decreased while those of PsANS and PsUFGT were similar at 35 °C compared with 20 °C. The activities of the enzymes encoded by these genes were all increased in fruits at 35 °C. The concentrations of anthocyanins were higher at 35 °C on day 5 but then decreased to lower values on day 9 compared with that at 20 °C. Furthermore, high temperature (35 °C) increased the concentration of hydrogen peroxide and the activity of class III peroxidase in the fruit. The concentration of procatechuic acid, a product of the reaction between anthocyanin and hydrogen peroxide, hardly changed at 20 °C but was significantly increased at 35 °C on day 9, indicating that anthocyanin was degraded by hydrogen peroxide, which was catalyzed by class III peroxidase. Based on mathematical modeling, it was estimated that more than 60–70% was enzymatically degraded on day 9 when the temperature increased from 20 °C to 35 °C. We conclude that at the high temperature, the anthocyanin content in plum fruit depend on the counterbalance between its synthesis and degradation. |
format | Online Article Text |
id | pubmed-5550432 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-55504322017-08-11 Anthocyanin concentration depends on the counterbalance between its synthesis and degradation in plum fruit at high temperature Niu, Junping Zhang, Guojing Zhang, Wenting Goltsev, Vasilij Sun, Shan Wang, Jinzheng Li, Pengmin Ma, Fengwang Sci Rep Article Anthocyanin synthesis and degradation processes were analyzed at transcript, enzyme, and metabolite levels to clarify the effects of high temperature on the concentration of anthocyanin in plum fruit (Prunus salicina Lindl.). The transcript levels of PsPAL, PsCHS, and PsDFR decreased while those of PsANS and PsUFGT were similar at 35 °C compared with 20 °C. The activities of the enzymes encoded by these genes were all increased in fruits at 35 °C. The concentrations of anthocyanins were higher at 35 °C on day 5 but then decreased to lower values on day 9 compared with that at 20 °C. Furthermore, high temperature (35 °C) increased the concentration of hydrogen peroxide and the activity of class III peroxidase in the fruit. The concentration of procatechuic acid, a product of the reaction between anthocyanin and hydrogen peroxide, hardly changed at 20 °C but was significantly increased at 35 °C on day 9, indicating that anthocyanin was degraded by hydrogen peroxide, which was catalyzed by class III peroxidase. Based on mathematical modeling, it was estimated that more than 60–70% was enzymatically degraded on day 9 when the temperature increased from 20 °C to 35 °C. We conclude that at the high temperature, the anthocyanin content in plum fruit depend on the counterbalance between its synthesis and degradation. Nature Publishing Group UK 2017-08-09 /pmc/articles/PMC5550432/ /pubmed/28794463 http://dx.doi.org/10.1038/s41598-017-07896-0 Text en © The Author(s) 2017 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/. |
spellingShingle | Article Niu, Junping Zhang, Guojing Zhang, Wenting Goltsev, Vasilij Sun, Shan Wang, Jinzheng Li, Pengmin Ma, Fengwang Anthocyanin concentration depends on the counterbalance between its synthesis and degradation in plum fruit at high temperature |
title | Anthocyanin concentration depends on the counterbalance between its synthesis and degradation in plum fruit at high temperature |
title_full | Anthocyanin concentration depends on the counterbalance between its synthesis and degradation in plum fruit at high temperature |
title_fullStr | Anthocyanin concentration depends on the counterbalance between its synthesis and degradation in plum fruit at high temperature |
title_full_unstemmed | Anthocyanin concentration depends on the counterbalance between its synthesis and degradation in plum fruit at high temperature |
title_short | Anthocyanin concentration depends on the counterbalance between its synthesis and degradation in plum fruit at high temperature |
title_sort | anthocyanin concentration depends on the counterbalance between its synthesis and degradation in plum fruit at high temperature |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5550432/ https://www.ncbi.nlm.nih.gov/pubmed/28794463 http://dx.doi.org/10.1038/s41598-017-07896-0 |
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