Alteration of flavonoid pigmentation patterns during domestication of food crops

被引:33
|
作者
Paauw, Misha [1 ]
Koes, Ronald [1 ]
Quattrocchio, Francesca M. [1 ]
机构
[1] Univ Amsterdam, Plant Dev & Epi Genet, Swammerdam Inst Life Sci, Sci Pk 904, NL-1098 XH Amsterdam, Netherlands
关键词
Cultural selection; flavonoid pigments; food crops; genetic linkage; health-promoting products; pigmentation patterns; plant domestication; pleiotropy; MYB DOMAIN PROTEIN; ANTHOCYANIN BIOSYNTHESIS; GENE FAMILY; PLANT DOMESTICATION; MOLECULAR ANALYSIS; REGULATORY GENE; SILK MAYSIN; EVOLUTION; MAIZE; FRUIT;
D O I
10.1093/jxb/erz141
中图分类号
Q94 [植物学];
学科分类号
071001 ;
摘要
Flavonoids are plant pigments that provide health benefits for human and animal consumers. Understanding why domesticated crops have altered pigmentation patterns and unraveling the molecular/genetic mechanisms that underlie this will facilitate the breeding of new (healthier) varieties. We present an overview of changes in flavonoid pigmentation patterns that have occurred during crop domestication and, where possible, link them to the molecular changes that brought about the new phenotypes. We consider species that lost flavonoid pigmentation in the edible part of the plant at some point during domestication (like cereals). We also consider the converse situation, for example eggplant (aubergine), which instead gained strong anthocyanin accumulation in the skin of the fruit during domestication, and some varieties of citrus and apple that acquired anthocyanins in the fruit flesh. Interestingly, the genes responsible for such changes are sometimes closely linked to, or have pleiotropic effects on, important domestication genes, suggesting accidental and perhaps inevitable changes of anthocyanin patterning during domestication. In other cases, flavonoid pigmentation patterns in domesticated crops are the result of cultural preferences, with examples being found in varieties of citrus, barley, wheat, and maize. Finally, and more recently, in some species, anthocyanins seem to have been the direct target of selection in a second wave of domestication that followed the introduction of industrial food processing.
引用
收藏
页码:3719 / 3735
页数:17
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