ArticleJournal of plant research2021
Metabolome and transcriptome profiling of Theobroma cacao provides insights into the molecular basis of pod color variation.
Article in Journal of plant research, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 13 citations in OpenAlex.
- Article
- The Chemical Composition and Transcriptome Analysis Reveal the Mechanism of Color Formation in Tea (International journal of molecular sciences · 2023Article
- Insight into the Molecular Mechanism of Flower Color Regulation inPlants (Basel, Switzerland) · 2023Article
- Exploring the chemical composition and coloring qualities of cacao fruit epicarp extracts.RSC advances · 2023Article
- Article
- Transcriptomic and Metabolomic Analyses Providing Insights into the Coloring Mechanism ofFoods (Basel, Switzerland) · 2022Article
- Transcriptome profiles of yellowish-white and fuchsia colored flowers in the Rheum palmatum complex reveal genes related to color polymorphism.Plant molecular biology · 2022Article
- Article
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Authors and funding
5 authors at 2 institutions in 2 countries.
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Abstract
The Theobroma cacao presents a wide diversity in pod color among different cultivars. Although flavonoid biosynthesis has been studied in many plants, molecular mechanisms governing the diversity of coloration in cacao pods are largely unknown. The flavonoid metabolite profiles and flavonoid biosynthetic gene expression in the pod exocarps of light green pod 'TAS 410' (GW), green pod 'TAS 166' (GF), and mauve pod 'TAS 168' (PF) were determined. Changes in flavonoid metabolites, particularly the anthocyanins (cyanidin 3-O-galactoside, cyanidin 3-O-glucoside, and cyanidin O-syringic acid) were significantly up-accumulated in the mauve phenotype (PF) compared to the light green or green phenotypes, endowing the pod color change from light green or green to mauve. Consistently, the PF phenotype showed different expression patterns of flavonoid biosynthetic structural genes in comparison with GW/GF phenotypes. The expression level of LAR and ANR in GW/GF was significantly higher than PF, while the expression level of UFGT in GW/GF was lower than PF. These genes likely generated more anthocyanins in the exocarps samples of PF than that of GW/GF. Simultaneously, colorless flavan-3-ols (catechin, epicatechin and proanthocyanidin) content in the exocarp samples of PF was lower than GW/GF. Additionally, MYB (gene18079) and bHLH (gene5045 and gene21575) may participate in the regulation of the pod color. This study sheds light on the molecular basis of cacao pod color variation, which will contribute to breeding cacao varieties with enhanced flavonoid profiles for nutritional applications.
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