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Anthocyanin Composition and Content in Rye Plants with Different Grain Color

The color of grain in cereals is determined mainly by anthocyanin pigments. A large level of genetic diversity for anthocyanin content and composition in the grain of different species was observed. In rye, recessive mutations in six genes (vi1...vi6) lead to the absence of anthocyanins in all parts...

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Autores principales: Zykin, Pavel A., Andreeva, Elena A., Lykholay, Anna N., Tsvetkova, Natalia V., Voylokov, Anatoly V.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6017340/
https://www.ncbi.nlm.nih.gov/pubmed/29671758
http://dx.doi.org/10.3390/molecules23040948
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author Zykin, Pavel A.
Andreeva, Elena A.
Lykholay, Anna N.
Tsvetkova, Natalia V.
Voylokov, Anatoly V.
author_facet Zykin, Pavel A.
Andreeva, Elena A.
Lykholay, Anna N.
Tsvetkova, Natalia V.
Voylokov, Anatoly V.
author_sort Zykin, Pavel A.
collection PubMed
description The color of grain in cereals is determined mainly by anthocyanin pigments. A large level of genetic diversity for anthocyanin content and composition in the grain of different species was observed. In rye, recessive mutations in six genes (vi1...vi6) lead to the absence of anthocyanins in all parts of the plant. Moreover, dominant genes of anthocyanin synthesis in aleurone (gene C) and pericarp (gene Vs) also affect the color of the grain. Reverse phase high-performance liquid chromatography and mass spectrometry were used to study anthocyanins in 24 rye samples. A lack of anthocyanins in the lines with yellow and brown grain was determined. Delphinidin rutinoside and cyanidin rutinoside were found in the green-seeded lines. Six samples with violet grains significantly varied in terms of anthocyanin composition and content. However, the main aglycone was cyanidin or peonidin in all of them. Monosaccharide glucose and disaccharide rutinose served as the glycoside units. Violet-seeded accession forms differ in the ratio of the main anthocyanins and the range of their acylated derivatives. The acyl groups were presented mainly by radicals of malonic and sinapic acids. For the colored forms, a profile of the revealed anthocyanins with the indication of their contents was given. The obtained results are discussed in connection to similar data in rice, barley, and wheat, which will provide a perspective for future investigations.
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spelling pubmed-60173402018-11-13 Anthocyanin Composition and Content in Rye Plants with Different Grain Color Zykin, Pavel A. Andreeva, Elena A. Lykholay, Anna N. Tsvetkova, Natalia V. Voylokov, Anatoly V. Molecules Article The color of grain in cereals is determined mainly by anthocyanin pigments. A large level of genetic diversity for anthocyanin content and composition in the grain of different species was observed. In rye, recessive mutations in six genes (vi1...vi6) lead to the absence of anthocyanins in all parts of the plant. Moreover, dominant genes of anthocyanin synthesis in aleurone (gene C) and pericarp (gene Vs) also affect the color of the grain. Reverse phase high-performance liquid chromatography and mass spectrometry were used to study anthocyanins in 24 rye samples. A lack of anthocyanins in the lines with yellow and brown grain was determined. Delphinidin rutinoside and cyanidin rutinoside were found in the green-seeded lines. Six samples with violet grains significantly varied in terms of anthocyanin composition and content. However, the main aglycone was cyanidin or peonidin in all of them. Monosaccharide glucose and disaccharide rutinose served as the glycoside units. Violet-seeded accession forms differ in the ratio of the main anthocyanins and the range of their acylated derivatives. The acyl groups were presented mainly by radicals of malonic and sinapic acids. For the colored forms, a profile of the revealed anthocyanins with the indication of their contents was given. The obtained results are discussed in connection to similar data in rice, barley, and wheat, which will provide a perspective for future investigations. MDPI 2018-04-19 /pmc/articles/PMC6017340/ /pubmed/29671758 http://dx.doi.org/10.3390/molecules23040948 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zykin, Pavel A.
Andreeva, Elena A.
Lykholay, Anna N.
Tsvetkova, Natalia V.
Voylokov, Anatoly V.
Anthocyanin Composition and Content in Rye Plants with Different Grain Color
title Anthocyanin Composition and Content in Rye Plants with Different Grain Color
title_full Anthocyanin Composition and Content in Rye Plants with Different Grain Color
title_fullStr Anthocyanin Composition and Content in Rye Plants with Different Grain Color
title_full_unstemmed Anthocyanin Composition and Content in Rye Plants with Different Grain Color
title_short Anthocyanin Composition and Content in Rye Plants with Different Grain Color
title_sort anthocyanin composition and content in rye plants with different grain color
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6017340/
https://www.ncbi.nlm.nih.gov/pubmed/29671758
http://dx.doi.org/10.3390/molecules23040948
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