ReviewFrontiers in plant science2016
New Challenges for the Design of High Value Plant Products: Stabilization of Anthocyanins in Plant Vacuoles.
Review in Frontiers in plant science, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 59 papers.
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Who cites it
59 citing papers in PubMed, 136 citations in OpenAlex.
- Genome-wide analysis of MYB and F3'5'H gene families in Vaccinium bracteatum provides insights into anthocyanin biosynthesis.BMC plant biology · 2026Article
- Advances in Functional Genomics and Biotechnology for Enhancing Therapeutic Potential of Medicinal Plants.International journal of molecular sciences · 2026Review
- Natural Colorants From Amazonian Plants: Bioactive Potential and Sustainable Extraction Techniques-A Review.Food science & nutrition · 2026Article
- Isolation of Rhizospheric Fungi from Crocus sativus L. Rhizosphere and their Effects on Host-Growth Promotion.Current microbiology · 2026Article
- Genome-wide identification and light-quality-dependent characterization of Glutathione S-transferase genes involved in anthocyanin accumulation in Rhododendron.BMC plant biology · 2026Article
- The Significant Antioxidant Effect Exerted by Pomegranate (Antioxidants (Basel, Switzerland) · 2026Article
- Genome-wide analysis of the UGT gene family inFrontiers in plant science · 2026Article
- Metabolome and Transcriptome Reveal the Regulatory Mechanism of Anthocyanin Synthesis in Tuber Skin and Flesh ofPlants (Basel, Switzerland) · 2025Article
- Metabolome and Transcriptome Analyses of the Molecular Mechanism Underlying Light-Induced Anthocyanin Accumulation in Pepper (Current issues in molecular biology · 2025Article
- Identification of a Red Pigment-Producing Strain ofMicroorganisms · 2025Article
- High-quality genome of black wolfberry (Horticulture research · 2025Article
- Antioxidant Activity of Anthocyanins and Anthocyanidins: A Critical Review.International journal of molecular sciences · 2024Review
- Leaf pigmentation inPlant direct · 2024Article
- A multiscale approach to understanding the shared blue-orange flower color polymorphism in two Lysimachia species.BMC plant biology · 2024Article
- Floral Response to Heat: A Study of Color and Biochemical Adaptations in Purple Chrysanthemums.Plants (Basel, Switzerland) · 2024Article
- Comparative transcriptome analysis reveals transcriptional regulation of anthocyanin biosynthesis in purple radish (Raphanus sativus L.).BMC genomics · 2024Article
- Genetic and Biotechnological Approaches to Improve Fruit Bioactive Content: A Focus on Eggplant and Tomato Anthocyanins.International journal of molecular sciences · 2024Review
- Identification of a candidate gene for the I locus determining the dominant white bulb color in onion (Allium cepa L.).TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2024Article
- Dietary Polyphenols Effects on Focal Adhesion Plaques and Metalloproteinases in Cancer Invasiveness.Biomedicines · 2024Review
- Research Progress on Anthocyanin-Mediated Regulation of 'Black' Phenotypes of Plant Organs.Current issues in molecular biology · 2023Review
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the last decade plant biotechnologists and breeders have made several attempt to improve the antioxidant content of plant-derived food. Most efforts concentrated on increasing the synthesis of antioxidants, in particular anthocyanins, by inducing the transcription of genes encoding the synthesizing enzymes. We present here an overview of economically interesting plant species, both food crops and ornamentals, in which anthocyanin content was improved by traditional breeding or transgenesis. Old genetic studies in petunia and more recent biochemical work in brunfelsia, have shown that after synthesis and compartmentalization in the vacuole, anthocyanins need to be stabilized to preserve the color of the plant tissue over time. The final yield of antioxidant molecules is the result of the balance between synthesis and degradation. Therefore the understanding of the mechanism that determine molecule stabilization in the vacuolar lumen is the next step that needs to be taken to further improve the anthocyanin content in food. In several species a phenomenon known as fading is responsible for the disappearance of pigmentation which in some case can be nearly complete. We discuss the present knowledge about the genetic and biochemical factors involved in pigment preservation/destabilization in plant cells. The improvement of our understanding of the fading process will supply new tools for both biotechnological approaches and marker-assisted breeding.
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