大麦花青素- less 2多样性分析揭示一个导致紫色籽粒的特定等位基因。

IF 6.2 1区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of Agricultural and Food Chemistry Pub Date : 2025-09-25 DOI:10.1021/acs.jafc.5c05032

Olesya Y Shoeva,Varvara D Zedgenizova,Anastasiya A Egorova,Sophia V Gerasimova,Tatjana V Kukoeva,Gennady V Vasiliev,Olga N Kovaleva,Shakhira Zakhrabekova,Mats Hansson,Christian W Hertig,Iris Hoffie,Jochen Kumlehn,Elena Khlestkina

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引用次数: 0

摘要

大麦（Hordeum vulgare L.）谷物的紫色归因于对人体健康有益的花青素。这些色素在籽粒和营养组织中的合成均受ANT1和ANT2控制，它们分别属于转录因子R2R3-MYB和bHLH家族。在这里，我们研究了与营养组织相比，Ant2基因在谷物色素沉着中的作用。通过对504份大麦材料的筛选，鉴定出6个相关的Ant2等位基因。这包括启动子和/或内含子6中的不同插入。等位基因Ant2。L等位基因在所有紫粒大麦材料中均有表达，且表达强度高于其他品种。Ant2的关键作用。利用rna引导的核酸内切酶Cas9靶向诱变验证了l在谷物色素沉着中的作用。进一步表明，其他Ant2等位基因对营养组织的色素沉着是必需的，但对籽粒色素沉着没有影响。

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Analysis of Anthocyanin-Less 2 Diversity in Barley Reveals a Specific Allele to Cause Purple-Colored Grains.

The purple color of the barley (Hordeum vulgare L.) grain is attributed to anthocyanins which are beneficial for human health. Synthesis of these pigments in both grain and vegetative tissues is controlled by ANT1 and ANT2 that belong to the families R2R3-MYB and bHLH of transcription factors, respectively. Here, we investigated the role of the Ant2 gene in pigmentation of grains compared to vegetative tissue. After screening of 504 barley accessions, six relevant alleles of Ant2 were identified. These involve distinct insertions in the promoter and/or in intron 6. Allele Ant2.l was found in all purple-grained barley accessions and was more strongly expressed compared to the alleles present in the other lines. The crucial role of Ant2.l in grain pigmentation was validated by targeted mutagenesis using RNA-guided endonuclease Cas9. It is further shown that the other Ant2 alleles do not affect grain pigmentation while being essential for pigmentation of vegetative tissues.

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来源期刊

Journal of Agricultural and Food Chemistry 农林科学-农业综合

CiteScore

9.90

自引率

8.20%

发文量

1375

审稿时长

2.3 months

期刊介绍： The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.