Article
Food Science & Technology
Anjali Sharma, Mona Yadav, Natasha Sharma, Anita Kumari, Satveer Kaur, Maninder Meenu, Monika Garg
Summary: The study aimed to meet the increasing demand for a novel functional drink by developing and analyzing wheatgrass juice from colored wheat lines. The findings showed that black wheatgrass juice had higher anthocyanins, chlorophyll, soluble phenolic content, proteins, essential amino acid index, and antioxidant activity compared to white wheatgrass juice. The results suggest that proper cultivar selection can improve the nutritional value of wheatgrass juice.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Agronomy
Ying Liu, Rob E. Schouten, Yury Tikunov, Xinxuan Liu, Richard G. F. Visser, Fei Tan, Arnaud Bovy, Leo F. M. Marcelis
Summary: This study investigated the effect of light intensity and spectrum on anthocyanin accumulation in purple-fruited Capsicum genotypes. The results showed that increasing the blue light fraction can increase anthocyanin levels and delay fruit ripening. Transcriptome analysis also revealed that fruits illuminated with higher blue light fractions expressed fewer genes related to ripening and senescence.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Genetics & Heredity
Payal Kapoor, Saloni Sharma, Apoorv Tiwari, Satveer Kaur, Anita Kumari, Humira Sonah, Ajay Goyal, Meena Krishania, Monika Garg
Summary: Research has identified eight putative structural genes involved in anthocyanin biosynthesis in colored wheat. These genes have unique functions and also play a role in defense responses. The information can guide targeted anthocyanin production in wheat seed endosperm.
Article
Plant Sciences
Luhua Li, Guiping Yang, Mingjian Ren, Zhongni Wang, Yashu Peng, Ruhong Xu
Summary: The study investigated the connection between endogenous auxins and cytokinins with anthocyanin accumulation during the natural development of purple wheat grains. It was found that auxin content increased significantly during seed development, while CKs decreased at 25 days post-anthesis. Moreover, the findings suggested that auxins and CKs played an antagonistic role in the accumulation of anthocyanins during purple grain development, with ROS signaling being involved in the regulation of anthocyanin accumulation.
JOURNAL OF PLANT GROWTH REGULATION
(2021)
Article
Plant Sciences
Qinqin Jiang, Wenhui Jiang, Ning Hu, Rui Tang, Yuxuan Dong, Hongqi Wu, Tianxiang Liu, Lulu Guan, Hanbing Zhang, Junbin Hou, Guaiqiang Chai, Zhonghua Wang
Summary: Anthocyanin biosynthesis in the pericarps of purple-grained wheat is light-dependent, but the regulatory mechanisms are unknown. Two key genes, TaHY5-7A and TaBBX-3B, were identified and found to collaborate in activating the expression of TaPpm1, promoting light-induced anthocyanin biosynthesis in purple-pericarp wheat.
Article
Food Science & Technology
Natasha Sharma, Anita Kumari, Venkatesh Chunduri, Satveer Kaur, Jagadeesh Banda, Ajay Goyal, Monika Garg
Summary: Colored wheat, such as black and blue varieties, were found to have higher total amino acid content and lower amino acid losses after chapatti cooking compared to white wheat. Anthocyanins in colored wheat may provide protective effects on amino acids, resulting in several nutritional and health benefits for consumers.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
T. T. Efremova, S. Morozov, E. I. Chernyak, E. V. Chumanova
Summary: Purple, blue and black wheat varieties contain abundant anthocyanins in the outer kernel layers, which have health-promoting properties and are used to treat diseases. The accumulation of anthocyanins in wheat grains can occur in either the pericarp under the control of Pp genes or the aleurone layer under the control of Ba genes. Black-grained wheat lines with anthocyanins in both the pericarp and aleurone layer have been developed and may be valuable in breeding programs to enhance anthocyanin content in commercial varieties.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Nutrition & Dietetics
Pradeep Kumar Patel, Shahida Anusha Siddiqui, Kamil Kuca, Santanu Sabhapondit, Rupak Sarma, Boby Gogoi, Shobhit Kumar Singh, Ranjeet Kumar Bordoloi, Jayanta Kumar Saikia, Romen Chandra Gogoi, Kanchan Bhardwaj, Jie Yang, Yang Tao, Sivakumar Manickam, Buddhadeb Das
Summary: This study evaluated 10 purple tea germplasm in terms of physiological characteristics, biochemical parameters, and multiplication performance, and found that TRA St.817 is a promising germplasm for making purple tea.
FRONTIERS IN NUTRITION
(2022)
Article
Plant Sciences
Saloni Sharma, Ashish Kumar, Dalwinder Singh, Anita Kumari, Payal Kapoor, Satveer Kaur, Bhawna Shreon, Monika Garg
Summary: In this study, anthocyanin pigmentation patterns in black, blue, and purple colored wheat seeds were investigated using whole-genome sequencing, transcriptomics, and LC-MS/MS. The findings revealed that different regulatory genes control the synthesis of anthocyanin in different colors. Purple pericarp is associated with acylated anthocyanins, while blue aleurone is influenced by other genes. Advanced black and blue wheat lines were found to be substitution lines, with pericarp anthocyanin pigmentation controlled by a mutation in chromosome 2AS.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Julie-Anne Fenger, Gregory T. Sigurdson, Rebecca J. Robbins, Thomas M. Collins, M. Monica Giusti, Olivier Dangles
Summary: The study found that anthocyanins from red cabbage and purple sweet potato exhibit different coloring properties with metal ions due to structural differences, and acylation by noncoordinating acyl residues favored metal binding. Kinetic analysis showed the formation of metal-anthocyanin complexes of 1:1, 1:2, and 1:3 stoichiometries.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Agronomy
Chan Bi, Chaoxiong Wei, Shuai Tian, Jinghui Li, Yufeng Zhang, Jun Ma, Mingshan You
Summary: The purple color of wheat grain is controlled by two regulatory genes, TaPpm1 and TaPpb1, which regulate the accumulation of anthocyanins in the pericarp. Through crosses between nonpurple-grained DH lines and an EMS-induced mutant, the purple character was successfully recovered in all the progeny, although the seed color was visually lighter than that of the purple-grained parent. The expression patterns of the regulatory genes and structural genes involved in anthocyanin biosynthesis were found to contribute to the dosage effect of wheat purple grain color.
Review
Food Science & Technology
Xin-Ke Zhang, David W. Jeffery, De-Mei Li, Yi-bin Lan, Xu Zhao, Chang-Qing Duan
Summary: This article reviews the latest advancements in the fundamental research and practical outcomes of red wine color. It reveals that the color of wine is determined by the anthocyanin flavylium cation, and grape-derived anthocyanins and nonanthocyanin polyphenols play a significant role in wine coloration. During aging and storage, moderate oxidation is essential for the formation of anthocyanin derivatives, while copigmentation decreases. The evolution of wine color is associated with changes in the physicochemical properties of primary pigments.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Biochemistry & Molecular Biology
Alyssa Francavilla, Iris J. Joye
Summary: The study found that purple and blue wholemeals experience significant anthocyanin losses during processing, with mixing and baking steps being the main contributing factors, while resting and fermentation steps have minimal impact on anthocyanin retention. Additionally, dough systems with decreased pH and high-temperature, short-time baking procedures are more protective of anthocyanins.
Article
Plant Sciences
Xin Liu, Minghu Zhang, Xiaomei Jiang, Hui Li, Zhenjiao Jia, Ming Hao, Bo Jiang, Lin Huang, Shunzong Ning, Zhongwei Yuan, Xuejiao Chen, Xue Chen, Dengcai Liu, Baolong Liu, Lianquan Zhang
Summary: TbMYC4A may be a candidate gene controlling the blue aleurone trait, helpful for further clarifying the genetic mechanism of this trait, and of great significance for breeding blue-grained wheat varieties.
FRONTIERS IN PLANT SCIENCE
(2021)
Review
Plant Sciences
Taoyang Cai, Shangjie Ge-Zhang, Mingbo Song
Summary: Purple corn, a special variety of corn, is known for its high content of anthocyanins and other functional phytochemicals, which contributes to its economic benefits. However, most studies on cereal crops focus on yield stability and genotype-environment interaction. This review aims to explore the accumulation and stability of special anthocyanins in purple corn growth. It provides an overview of anthocyanins in purple corn, their biosynthesis process, gene regulation mechanism, and their interaction with anthocyanin metabolism. Furthermore, the review discusses the influence of environmental factors on anthocyanin accumulation, aiming to promote the production of purple corn in multiple fields, encourage the development of the colored corn industry, and provide new opportunities for corn breeders and growers.
FRONTIERS IN PLANT SCIENCE
(2023)