Anthocyanin concentration depends on the counterbalance between its synthesis and degradation in plum fruit at high temperature

Abstract 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...

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Autores principales:	Junping Niu, Guojing Zhang, Wenting Zhang, Vasilij Goltsev, Shan Sun, Jinzheng Wang, Pengmin Li, Fengwang Ma
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2017
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/dde273dafd6f48a6ac3629b9c80cc3b4
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spelling	oai:doaj.org-article:dde273dafd6f48a6ac3629b9c80cc3b42021-12-02T16:06:30ZAnthocyanin concentration depends on the counterbalance between its synthesis and degradation in plum fruit at high temperature10.1038/s41598-017-07896-02045-2322https://doaj.org/article/dde273dafd6f48a6ac3629b9c80cc3b42017-08-01T00:00:00Zhttps://doi.org/10.1038/s41598-017-07896-0https://doaj.org/toc/2045-2322Abstract 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.Junping NiuGuojing ZhangWenting ZhangVasilij GoltsevShan SunJinzheng WangPengmin LiFengwang MaNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 7, Iss 1, Pp 1-16 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Junping Niu Guojing Zhang Wenting Zhang Vasilij Goltsev Shan Sun Jinzheng Wang Pengmin Li Fengwang Ma Anthocyanin concentration depends on the counterbalance between its synthesis and degradation in plum fruit at high temperature
description	Abstract 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	article
author	Junping Niu Guojing Zhang Wenting Zhang Vasilij Goltsev Shan Sun Jinzheng Wang Pengmin Li Fengwang Ma
author_facet	Junping Niu Guojing Zhang Wenting Zhang Vasilij Goltsev Shan Sun Jinzheng Wang Pengmin Li Fengwang Ma
author_sort	Junping Niu
title	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_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_sort	anthocyanin concentration depends on the counterbalance between its synthesis and degradation in plum fruit at high temperature
publisher	Nature Portfolio
publishDate	2017
url	https://doaj.org/article/dde273dafd6f48a6ac3629b9c80cc3b4
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Anthocyanin concentration depends on the counterbalance between its synthesis and degradation in plum fruit at high temperature

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