Study of the Relationship between Leaf Color Formation and Anthocyanin Metabolism among Different Purple Pakchoi Lines
Purple pakchoi (<i>Brassica rapa</i> ssp. <i>Chinensis</i>) is particularly appreciated due to its high edible quality and ornamental value, but there are few studies on the underlying mechanisms of leaf color formation. To comprehensively assess the differences in purple for...
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MDPI AG
2020-10-01
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| Series: | Molecules |
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| author | Bo Song Hai Xu Longzheng Chen Xiaoxue Fan Zange Jing Song Chen Zhigang Xu |
| author_facet | Bo Song Hai Xu Longzheng Chen Xiaoxue Fan Zange Jing Song Chen Zhigang Xu |
| author_sort | Bo Song |
| collection | DOAJ |
| description | Purple pakchoi (<i>Brassica rapa</i> ssp. <i>Chinensis</i>) is particularly appreciated due to its high edible quality and ornamental value, but there are few studies on the underlying mechanisms of leaf color formation. To comprehensively assess the differences in purple formation in pakchoi, four lines of pakchoi with different purple leaves were used in this experiment to determine the pigment content and to investigate the distribution and components of anthocyanin using LCMS (Liquid Chromatography Mass Spectrometry) and leaf cross-sections. Moreover, the expression levels of anthocyanin synthesis-related genes in four lines were calculated by qRT-PCR. The results showed that three new purple lines rich in anthocyanin and of high-quality were bred, and the anthocyanin were mainly distributed in both the upper epidermis and lower epidermis of leaves. Thirteen anthocyanin components were separated and identified, all the anthocyanins were acylated and glycosylated cyanidins; the main anthocyanins in purple pakchoi were a diacylated form of cyanidin 3-<i>trans</i>-(feruloyl)diglucoside-5-(malonyl)glucoside. Both the ratio of non-aromatic acylated cyanidin to aromatic acylated cyanidin and the ratio of anthocyanin content to chlorophyll content were responsible for the color formation in different purple pakchoi lines. When the ratio was high, the leaf appeared reddish purple, and when the ratio was low, the leaf appeared deep purple, even blackish purple. The expression level of <i>BrF3H</i> was significantly correlated with the content of anthocyanin through the correlation coefficient, which was speculated to be the main anthocyanin synthesis-related gene resulting in color differences among the four purple pakchoi lines. These results will enhance our understanding for the cultivation of new purple pakchoi varieties. |
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| spelling | doaj.art-404dbfb629a746b5978762c9df81a6fa2023-11-20T17:43:56ZengMDPI AGMolecules1420-30492020-10-012520480910.3390/molecules25204809Study of the Relationship between Leaf Color Formation and Anthocyanin Metabolism among Different Purple Pakchoi LinesBo Song0Hai Xu1Longzheng Chen2Xiaoxue Fan3Zange Jing4Song Chen5Zhigang Xu6Key Laboratory of Southern Vegetable Crop Genetic Improvement in Ministry of Agriculture College of Horticulture, Nanjing Agricultural University, Nanjing 210095, ChinaJiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaJiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaJiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaCollege of Agriculture and Life Science, Kunming University, Kunming 650214, ChinaKey Laboratory of Southern Vegetable Crop Genetic Improvement in Ministry of Agriculture College of Horticulture, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Southern Vegetable Crop Genetic Improvement in Ministry of Agriculture College of Horticulture, Nanjing Agricultural University, Nanjing 210095, ChinaPurple pakchoi (<i>Brassica rapa</i> ssp. <i>Chinensis</i>) is particularly appreciated due to its high edible quality and ornamental value, but there are few studies on the underlying mechanisms of leaf color formation. To comprehensively assess the differences in purple formation in pakchoi, four lines of pakchoi with different purple leaves were used in this experiment to determine the pigment content and to investigate the distribution and components of anthocyanin using LCMS (Liquid Chromatography Mass Spectrometry) and leaf cross-sections. Moreover, the expression levels of anthocyanin synthesis-related genes in four lines were calculated by qRT-PCR. The results showed that three new purple lines rich in anthocyanin and of high-quality were bred, and the anthocyanin were mainly distributed in both the upper epidermis and lower epidermis of leaves. Thirteen anthocyanin components were separated and identified, all the anthocyanins were acylated and glycosylated cyanidins; the main anthocyanins in purple pakchoi were a diacylated form of cyanidin 3-<i>trans</i>-(feruloyl)diglucoside-5-(malonyl)glucoside. Both the ratio of non-aromatic acylated cyanidin to aromatic acylated cyanidin and the ratio of anthocyanin content to chlorophyll content were responsible for the color formation in different purple pakchoi lines. When the ratio was high, the leaf appeared reddish purple, and when the ratio was low, the leaf appeared deep purple, even blackish purple. The expression level of <i>BrF3H</i> was significantly correlated with the content of anthocyanin through the correlation coefficient, which was speculated to be the main anthocyanin synthesis-related gene resulting in color differences among the four purple pakchoi lines. These results will enhance our understanding for the cultivation of new purple pakchoi varieties.https://www.mdpi.com/1420-3049/25/20/4809pakchoipurple leafcolor formationanthocyanin |
| spellingShingle | Bo Song Hai Xu Longzheng Chen Xiaoxue Fan Zange Jing Song Chen Zhigang Xu Study of the Relationship between Leaf Color Formation and Anthocyanin Metabolism among Different Purple Pakchoi Lines Molecules pakchoi purple leaf color formation anthocyanin |
| title | Study of the Relationship between Leaf Color Formation and Anthocyanin Metabolism among Different Purple Pakchoi Lines |
| title_full | Study of the Relationship between Leaf Color Formation and Anthocyanin Metabolism among Different Purple Pakchoi Lines |
| title_fullStr | Study of the Relationship between Leaf Color Formation and Anthocyanin Metabolism among Different Purple Pakchoi Lines |
| title_full_unstemmed | Study of the Relationship between Leaf Color Formation and Anthocyanin Metabolism among Different Purple Pakchoi Lines |
| title_short | Study of the Relationship between Leaf Color Formation and Anthocyanin Metabolism among Different Purple Pakchoi Lines |
| title_sort | study of the relationship between leaf color formation and anthocyanin metabolism among different purple pakchoi lines |
| topic | pakchoi purple leaf color formation anthocyanin |
| url | https://www.mdpi.com/1420-3049/25/20/4809 |
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