Differential expression of flavonoid 3鈥?hydroxylase during fruit development establishes the different B-ring hydroxylation patterns of flavonoids in Fragaria聽脳 ananassa and Fragaria vesca
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- 作者：Jana Thill ; Silvija Miosic ; Tek Prasad Gotame ; Maja Mikulic-Petkovsek ; Christian Gosch ; Robert Veberic ; Anja Preuss ; Wilfried Schwab ; Franci Stampar ; Karl Stich ; Heidi Halbwirth
- 关键词：Strawberry (Fragaria sp.) ; Fruit color ; Fruit ripening ; Anthocyanins ; Pelargonidin ; Hydroxylation pattern ; Flavonoid 3&prime ; -hydroxylase (F3&prime ; H)
- 刊名：Plant Physiology and Biochemistry
- 出版年：November, 2013
- 年：2013
- 卷：72
- 期：Complete
- 页码：72-78
- 全文大小：1749 K
文摘
Flavonoid 3鈥?hydroxylase (F3鈥?em>H) was studied for the first time in different Fragaria species. The cDNA clones isolated from unripe and ripe fruits of Fragaria x ananassa (garden strawberry) and Fragaria vesca (wild strawberry) showed high similarity (99% at the amino acid level) to the publically available F.聽vesca genome sequence and no significant differences could be identified between species and developmental stages of the fruits. In contrast, the genomic F3鈥?em>H clones showed differences in the non-coding regions and 5鈥?flanking elements. The recombinant F3鈥睭s were functionally active and showed high specificity for naringenin, dihydrokaempferol, and kaempferol, whereas apigenin was only a minor substrate. During fruit development, a clear difference in the F3鈥?em>H expression was observed between F.聽脳 ananassa and F.聽vesca. While a drastic decline of F3鈥?em>H expression occurred during fruit ripening in F.聽脳 ananassa, F3鈥?em>H in F.聽vesca was highly expressed in all stages. This was reflected by the anthocyanin composition, which showed a prevalence of pelargonidin in ripe fruits of F.聽脳 ananassa, whereas F.聽vesca had a high content of cyanidin. Screening of 17 berry species for their anthocyanin and flavonol composition showed that the prevalence of monohydroxylated anthocyanins makes garden strawberry unique among all other fruit species indicating that selection of bright red color during strawberry breeding, which consumers typically associate with freshness and ripeness, has selected phenotypes with a special biochemical background.