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BACKGROUND RESULTS CONCLUSION The black goji berry (Lycium ruthenicum Murr.) is known for its abundance of high‐quality natural antioxidants, particularly anthocyanins. Black goji berry anthocyanins (BGA) are receiving increasing attention because of their high safety and beneficial biological activities. Studies have shown that oxidative stress is a key factor affecting aging, whereas antioxidants are critical preventive and delaying strategies.In the present study, we investigated the potential anti‐aging effects and mechanism of BGA using the Caenorhabditis elegans model. We found that BGA prolonged the mean lifespan of nematodes and improve their healthspan, including locomotion, pharyngeal pumping rate and stress resistance. Subsequently, we observed a significant decrease in reactive oxygen species and malondialdehyde levels in nematodes after administering BGA. Moreover, BGA enhanced the activities of the antioxidant enzymes superoxide dismutase and catalase, and elevated the glutathione disulfide/glutathione ratio. We confirmed that BGA exerted excellent antioxidative stress activity in nematodes, which may contribute substantially to its anti‐aging effects. The health benefits of BGA in C. elegans might be closely related to petunidin‐3‐O‐glucoside, the most abundant anthocyanin in BGA. Further mechanistic investigation revealed that the JNK‐1 and DAF‐16/FOXO pathways, rather than the calorie restriction pathway, were responsible for the antioxidant stress and life‐prolonging effects of BGA in nematodes.Our research provides a theoretical foundation for studying the anti‐aging effect of BGA and a basis for developing black goji berry and its anthocyanins as functional foods with anti‐aging and antioxidative stress benefits. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: To reduce high humidity, minimise postharvest losses and optimise packaging volume, this study examines the effects of different product‐to‐package volume ratios (G/P) in modified humidity packaging systems using perforated containers and moisture conditioning agents. Strawberries were stored at 20 °C and 50% RH for 7 days with G/P ratios of 1:24, 1:12, 1:6 and 1:4, and their sensory and physicochemical properties were evaluated. The results show that moisture‐controlled packaging effectively preserves strawberry quality compared to non‐humidified packaging. Strawberries with a G/P of 1:24 in humidified packs had the best colour, aroma and texture on day 7. Higher G/P ratios correlated with increased quality deterioration. The lowest deterioration rates were observed in the G/P 1:24 and 1:12 groups, which also had the highest levels of vitamin C (54.72 mg/100 g and 55.40 mg/100 g), anthocyanins (1.086 ΔOD g−1 and 0.966 ΔOD g−1) and flavonoids (0.748 ΔOD g−1 and 0.726 ΔOD g−1). Although hardness, TSS and TA showed no significant correlation, these parameters were better in moderate G/P groups (1:12 and 1:6). These findings suggest that combining perforation with humidifiers in packaging can enhance the storage quality of fruits and vegetables while reducing packaging costs. [ABSTRACT FROM AUTHOR]

BACKGROUND: To extract anthocyanins with high efficiency, a hypothesis for high‐speed shear homogenization extraction (HSHE) method was established through a combination of solvent and ultrasonic‐assisted extractions. The efficacy of this hypothesis was demonstrated by performing qualitative and quantitative analyses of 16 anthocyanins extracted from five northern vegetables, and five berry fruits using ultra‐high‐performance Q‐Exactive Orbitrap tandem mass spectrometry. Single‐factor experiments were conducted by varying ethanol concentration, temperature, pH and extraction cycles to determine the optimal conditions for this method. RESULTS: Optimal extraction conditions (ethanol 70–80%, 40–50 °C, pH 3–4, performed twice) were determined using an HSHE (5 min, 10 000 rpm, 25 °C) assisted shaker (60 min) and ultrasonication (40 kHz, 160 W cm−2, 30 min, 25 °C) procedure. Compared to the traditional non‐HSHE method, the total anthocyanin content obtained through HSHE extraction showed a significant increase, ranging from 1.0 to 3.9 times higher, with purple cabbage exhibiting the most pronounced enhancement in content. More types of anthocyanins were detected in blueberry (9), black bean (7) and raspberry (5), of which malvidin was the major anthocyanin (0.426 g kg−1) in blueberry, having an amount five times than previously obtained. CONCLUSION: The established HSHE method has been proven to be a superior technique for anthocyanin extraction, with higher extraction efficiency and concentrations. This technique also provides a new avenue for extracting bioactive compounds from diverse food sources, with potential applications in improving the functional properties of food products. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Anthocyanins in Lycium ruthenicum Murray can be degraded into metabolites by intestinal microorganisms and have a wide range of biological functions. However, there are limited studies on the effect of anthocyanins on the intestinal flora structure in patients with cerebral infarction. To explore the new probiotic effects of ACN, the gut microbiota present in fecal samples obtained from healthy volunteers and patients with acute cerebral infarction underwent in vitro fermentation analysis. The in vitro fermentation product of ACN with L. ruthenicum Murray can significantly increase the diversity of the gut flora in patients with cerebral infarction. It can also promote beneficial bacteria (e.g., Bifidobacterium) in the guts of patients with acute cerebral infarction (e.g. Bifidobacterium, Allisonella, and Prevotell), reduce the growth of potentially harmful bacteria (Dialister, Megamonas, and Clostridium), and increase the levels of SCFAs. This investigation demonstrated the capability of ACN in vitro fermentation to improve the gut microbiota structure in patients with cerebral infarction. This, in turn, furnishes new theoretical underpinnings for its potential development as a functional food component. [ABSTRACT FROM AUTHOR]

BACKGROUND: Blackberries have garnered attention recently due to their high concentration of bioactive components like anthocyanin and their health advantages. Therefore, this study aims to determine the bioactive profile, antioxidant and antibacterial effects of blackberry extracts (BBEs). Then, evaluate the protective effect of BBEs (20%, 30% and 40%) in a rat model of 2 mL of 4–8 × 106Escherichia coli ATTC 25922 strain colony‐forming unit mL−1 oral infection on the seventh day of the experiment. RESULTS: Rats were divided into six groups: G1: control (C−: normal or negative group), G2: (C+: infected or positive group), G3: infected‐treated group by 20% BBE, G4: infected‐treated group by 30% BBE, G5: infected‐treated group by 40% of BBE and G6: infected‐treated group by Gentamicin. The results showed that BBE had a high content of total phenolic compounds, flavonoid, anthocyanin contents, and different vitamins (vitamins A, E and C), reaching 450, 186, 58.83 mg 100 g−1, 2.68, 2.14 and 107.46 mg 100g−1 fresh weight, respectively, which showed great antioxidant and antibacterial effects. Therefore, liver enzymes, kidney function and lipid profiles were significantly higher in the infected group than in the control or infected‐treated groups. Furthermore, BBE ameliorated inflammation of the intestine and hepatocyte damage compared to the infected control group. CONCLUSION: These results suggest that consistent intake of BBE might alleviate hepatic inflammation and the gut microbiota in ways that could significantly impact human health. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Anthocyanins are high‐value natural compounds, but to date, their production still mainly relies on extraction from plants. A five‐step metabolic pathway was constructed in probiotic Lactococcus lactis NZ9000 for rapid, stable, and glycosylated anthocyanin biosynthesis using chalcone as a substrate. The genes were cloned from anthocyanin‐rich blueberry: chalcone isomerase (CHI), flavanone 3‐hydroxylase (F3H), dihydroflavonol 4‐reductase (DFR), anthocyanin synthase (ANS), and UDPG‐flavonoid 3‐O‐glycosyltransferase (3GT). Using HR, the polysaccharide pellicle (PSP) segment of the cell wall polysaccharide synthesis (cwps) gene cluster from L. lactis NZ9000 was cloned into vector p15A‐Cm‐repDE. Then, CHI and F3H were placed sequentially under the control of NZProm 3 of this gene cluster in the vector, which was transformed into L. lactis NZ9000 to obtain Strain A. Furthermore, Strain B was constructed by placing F3H‐DFR‐ANS and 3GT under NZProm 2 and 3, respectively. Using LC‐MS/MS analysis, several types of anthocyanins, including callistephin chloride, oenin chloride, malvidin O‐hexoside, malvidin 3,5‐diglucoside, and pelargonidin 3‐O‐malonyl‐malonylhexoside, increased in the supernatant of the co‐culture of Strains A and B compared to that of L. lactis NZ9000. This is the first time that a five‐step metabolic pathway has been developed for anthocyanin biosynthesis in probiotic L. lactis NZ9000. This work lays the groundwork for novel anthocyanin production by a process involving the placement of several biosynthesis genes under the control of a gene cluster. [ABSTRACT FROM AUTHOR]

In this study, anthocyanin was extracted from saffron tepals utilizing the ultrasound‐assisted extraction method. The adsorbents of raw bentonite (RB), acid activation of bentonite (AA) thermal activation of bentonite (TA), and acid and thermal activation of bentonite (ATA) were employed to separate anthocyanin from solution. The influence of the operating parameters was evaluated. The isotherm study demonstrated that anthocyanin adsorption on adsorbents could be fitted better by the Langmuir equation than the Freundlich equation. A good agreement between the predicted consequences of the pseudo‐second‐order model and empirical data was provided. Thermodynamic parameters indicated that anthocyanin was adsorbed in an exothermic and physical process. Findings presented that the best adsorption performance of anthocyanin related to ATA with 2.25 mg/g adsorption capacity which was more than 1.55, 1.75, 1.88 mg/g for RB, AA, and TA, respectively. It was due mainly to the increased surface area by both thermal and acid activation of raw bentonite. [ABSTRACT FROM AUTHOR]

Summary This study examined the impact of CO2 on the quality of onions stored at 23 °C for 6 weeks, focussing on bioactive compounds, antioxidant capacity, individual anthocyanins, flavonoids and anthocyanin biosynthesis during the storage period. The findings revealed that a 20% CO2 treatment was markedly more effective than the control in maintaining higher levels of phenolics, flavonoids, flavanols and anthocyanins. Moreover, the 20% CO2 treatment preserved significantly higher quantities of individual anthocyanins and flavonoids compared to the control. Throughout storage, the 20% CO2 treatment significantly boosted the activity of enzymes related to anthocyanin biosynthesis and sucrose metabolism relative to the control groups. In summary, the innovation of this study lies in the use of CO2 to maximise anthocyanin and flavonoid content in stored onions, which are usually diminished by extended storage at room temperature. This method could help extend the shelf life of onions while preserving their quality attributes. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Purple Napier grass (PNG), a widely used grass rich in anthocyanin, is commonly employed in the production of silage. However, there is currently limited research on the retention of anthocyanin with or without additives during ensiling. Therefore, this study aimed to investigate the effect of different additives (Lactiplantibacillus plantarum CCZZ1 (LP), glucose, acetic acid, and dried soybean curd residue) on fermentation quality, anthocyanin content, and microbial community structure of PNG silage.Ensiling PNG without additives led to poor fermentation quality and rapid degradation of anthocyanin, resulting in a decline in antioxidant activity and the persistence of harmful microorganisms with high relative abundance. The use of additives, especially LP, effectively increased the relative abundance of L. plantarum, enhancing fermentation quality, the retention of anthocyanin (up to 166% increase rate) and antioxidant activity, while reducing the relative abundance of harmful microorganisms during ensiling for 30 days. Additionally, prolonged ensiling negatively affected the preservation of anthocyanin. Based on both fermentation quality and bioactivity, PNG should be ensiled for 30 days with LP inoculation.The employment of additives, especially LP, improved the fermentation quality, anthocyanin retention, and microbial community structure in PNG silage. To optimize both fermentation quality and bioactivity, it is recommended that PNG be ensiled for 30 days with LP inoculation. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary Black mulberry extract (BME) is rich in phenolics; however, their health benefits are restricted by their instability and poor absorption in the small intestine. Liposomal BME‐loaded pullulan/pectin nanofibers were developed to enhance the in vitro bioaccessibility of BME. The liposomes with BME (0.8%, w/v), were produced by the thin‐film hydration and ultrasonication method with a size of 76.41 ± 1.23 nm and encapsulated 79.40 ± 0.99%.of the BME. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) images showed that the uniform distribution of liposomes within the defect‐free fiber structure. Liposomal BME loading elevated the mucoadhesiveness of the nanofibers compared to free BME loading. Liposomal BME‐loaded nanofiber demonstrated a nearly two‐fold increase in the bioaccessibility of anthocyanins. The cellular release of all four different anthocyanins by Caco‐2 cells was significantly higher (3.92%–10.50%) in liposomal BME‐loaded nanofiber. Therefore, liposomal nanofibers show great potential as a method for delivering phenolics, specifically anthocyanins. [ABSTRACT FROM AUTHOR]

BACKGROUND: Anthocyanins are polyphenolic pigments that have hypoglycemic, antioxidation, anti‐aging, and other effects. Research has shown that polyphenols can optimize the processing of dough and improve the texture and nutritional characteristics of dough products. The formation of gluten networks is decisive for the quality of flour products. The effects of purple cabbage anthocyanin (PCA) extract on the structure, microscopic morphology, and network formation of gluten protein were studied, and the types of cross‐linking between PCA and gluten protein are discussed. RESULTS: The results show that PCA extract increased the free sulfhydryl (SH) group content and the free amino group of gluten proteins, stimulated an increase in the β‐sheet ratio and the decrease of α‐helix ratio, and increased the gluten index significantly (P < 0.05). The PCA extract also induced gluten protein aggregation, increased the height of protein molecular chains, and stimulated the formation of gluten networks. When PCA extract concentrations were 4 g kg−1 and 8 g kg−1, the gluten network was more homogeneous, continuous, and dense. CONCLUSION: Appropriate anthocyanins have a positive effect on the properties of gluten and promote the formation of gluten networks. Excessive anthocyanins destroy gluten protein interaction and harm gluten cross‐linking. This study may provide a useful source of data for the production of functional flour products rich in anthocyanins. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Quality properties of 14 saffron samples from Iran, Spain, and Türkiye were compared. RESULTS: Significant differences were observed between anthocyanins, volatile compounds, fatty acids, total phenolic content, and antioxidant activity of saffron samples (P < 0.05). Besides, significant differences in color parameters were observed. Moreover, a total of 13 volatile compounds were identified in the saffron samples using. headspace–solid‐phase microextraction–gas chromatography–mass spectrometry, safranal and α‐isophorone being the two predominant aroma compounds. Regarding fatty acids, significant differences were seen in the fatty acid profiles of saffron samples (P < 0.05), while linoleic acid was the most concentrated fatty acid. In terms of sensory properties, different concentrations of safranal, α‐isophorone and 4‐ketoisophorone may lead to significant differences in the odor and taste attributes of saffron samples (P < 0.05). CONCLUSION: Changes in corm origin along with climate and agricultural conditions may affect the quality characteristics of saffron cultivated in different geographical areas to a significant degree. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Grape peels, the main by‐products of wine processing, are rich in bioactive ingredients of phenolics, including proanthocyanidins, flavonoids and anthocyanins. Phenolics have the function of regulating intestinal microbiota and promoting intestinal health. From the perspective of the dietary nutrition of grape peel phenolics (GPP), the present study aimed to investigate the influence of GPP on the composition and metabolism of human gut microbiota during in vitro fermentation. RESULTS: The results indicated that GPP could decrease pH and promote the production of short‐chain fatty acids. ACE and Chao1 indices in GPP group were lower than that of the Blank group. GPP enhanced the levels of Lachnospiraceae UCG‐004, Bacteroidetes and Roseburia, but reduced the Firmicutes/Bacteroidetes ratio. Kyoto Encyclopedia of Proteins and Genome enrichment pathways related to phenolic acid metabolism mainly included flavonoid, anthocyanin, flavone and flavonol biosynthesis. Gut microbiota could accelerate the release and breakdown of phenolic compounds, resulting in a decrease in the content of hesperetin‐7‐O‐glucoside, delphinidin‐3‐O‐glucoside and cyanidin‐3‐rutinoside etc. In vitro antibacterial test found that GPP increased the diameters of the inhibition zones of Escherichia coli and Staphylococcus aureus in a dose‐dependent manner. CONCLUSION: The results of the present study revealed that GPP might be a potential prebiotic‐like to prevent diseases by improving gut health. The findings could provide a theoretical basis for the potential to exploit GPP as dietary nutrition to maintain intestinal function. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Legumes, an essential component of staple diets, hold a prominent place in global cuisines. Soybean stands out as a widely cultivated legume and is valued for its high protein content, dietary fiber, and rich micronutrients. Several varieties of soybean are available, of which black and yellow varieties show dominance in varied countries and cultures. Over time, the cultivation and consumption of black soybeans have markedly reduced compared to the yellow variety. Despite its rich nutritional and therapeutic indices, it has lost its usage over time. Traditionally, it was utilized in oriental medicine for detoxification and anti‐inflammatory potential. However, the antinutrients present in black soybean limit its utilization in the food sector due to their interference with overall nutrient absorption. Several studies in the last few decades have focused on reducing the content of antinutritional factors. However, the information on the use of different processing techniques, both singly and in blends, to reduce antinutrients and enhance the bioaccessibility, bioavailability, and bioactivity of bioactive compounds and varied nutrients is limited and fragmented. Furthermore, studies have highlighted black soybeans' protective effects against various degenerative diseases. However, the studies on the effect of processing to enhance its antioxidative properties to make them a sought‐after food commodity with nutraceutical potential and therapeutic efficacy are limited and widely scattered. The review aims to consolidate knowledge of diverse processing methods to improve their nutritional and bioactive profile for wider applications in the food and pharmaceutical industries. Further, it has also highlighted its nutraceutical properties for developing varied functional foods against degenerative diseases to have better therapeutic efficacy. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Synchronous degradation between anthocyanin and vitamin C was found in fruit and vegetable juice matrices. To investigate whether the C‐ring of anthocyanin is the key site of this interaction, cyanidin with four different C‐ring modifications (3‐glucosylation, 3,5‐diglucosylation, 6″‐malonylation, pyranylation) was added to vitamin C‐containing apple juice, and the changes of anthocyanin retention, vitamin C retention, color, antioxidative activity and differential metabolites were analyzed.The anthocyanin retention was in the order of pyranylation >6″‐malonylation >3,5‐diglucosylation >3‐glucosylation. The vitamin C retention was in the order of 6″‐malonylation > pyranylation >3,5‐diglucosylation >3‐glucosylation. The order of color stability was the same as that of anthocyanin retention, and the order of antioxidative activity was opposite to that of vitamin C retention. The results showed that modification at the C‐ring limited the activity of anthocyanin, and suggested that the C‐ring was one of the key sites for anthocyanin and vitamin C interaction. The shared differential metabolite of all apple juice matrices added with different anthocyanins was trans‐hinokiresinol, which was likely generated from anthocyanin skeleton reacted with certain compounds in apple juice.This study showed that modification of the anthocyanin C‐ring could affect the anthocyanin and vitamin C interaction to some extent, which provided valuable insights for the application of anthocyanin C‐ring modification in shelf‐life quality control of typical fruit and vegetable beverages with the coexistence of anthocyanin and vitamin C. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Anthocyanins are susceptible to degradation due to external factors. Despite the potential for improved anthocyanin stability with whey protein isolate (WPI), the specific effects of individual components within WPI on the stability of anthocyanins have yet to be studied extensively. This study investigated the interaction of WPI, β‐lactoglobulin (β‐Lg), bovine serum albumin (BSA), and lactoferrin (LF) with cyanidin‐3‐O‐glucoside (C3G), and also considered their effects on stability.Fluorescence analysis revealed static quenching effects between C3G and WPI, β‐Lg, BSA, and LF. The binding constants were 1.923 × 103 L · mol⁻¹ for WPI, 24.55 × 103 L · mol⁻¹ for β‐Lg, 57.25 × 103 L · mol⁻¹ for BSA, and 1.280 × 103 L · mol⁻¹ for LF. Hydrogen bonds, van der Waals forces, and electrostatic attraction were the predominant forces in the interactions between C3G and WPI and between C3G and BSA. Hydrophobic interaction was the main binding force in the interaction between C3G and β‐Lg and between C3G and LF. The binding of C3G with WPI, β‐Lg, BSA, and LF was driven by different thermodynamic parameters. Enthalpy changes (∆H) were −38.76 kJ · mol⁻¹ for WPI, −17.59 kJ · mol⁻¹ for β‐Lg, −16.09 kJ · mol⁻¹ for BSA, and 39.50 kJ · mol⁻¹ for LF. Entropy changes (∆S) were −67.21 J · mol⁻¹·K⁻¹ for WPI, 3.72 J · mol⁻¹·K⁻¹ for β‐Lg, 37.09 J · mol⁻¹·K⁻¹ for BSA, and 192.04 J · mol⁻¹·K⁻¹ for LF. The addition of C3G influenced the secondary structure of the proteins. The decrease in the α‐helix content suggested a disruption and loosening of the hydrogen bond network structure. The presence of proteins enhanced the light stability and thermal stability (stability in the presence of light and heat) of C3G. In vitro simulated digestion experiments demonstrated that the addition of proteins led to a delayed degradation of C3G and to improved antioxidant capacity.The presence of WPI and its components enhanced the thermal stability, light stability, and oxidation stability of C3G. Preheated proteins exhibited a more pronounced effect than unheated proteins. These findings highlight the potential of preheating protein at appropriate temperatures to preserve C3G stability and bioactivity during food processing. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

SUMMARY: In the field, necrosis area induced by pathogens is usually surrounded by a red circle in apple fruits. However, the underlying molecular mechanism of this phenomenon remains unclear. In this study, we demonstrated that accumulated salicylic acid (SA) induced by fungal infection promoted anthocyanin biosynthesis through MdNPR1‐MdTGA2.2 module in apple (Malus domestica). Inoculating apple fruits with Valsa mali or Botryosphaeria dothidea induced a red circle surrounding the necrosis area, which mimicked the phenotype observed in the field. The red circle accumulated a high level of anthocyanins, which was positively correlated with SA accumulation stimulated by fungal invasion. Further analysis showed that SA promoted anthocyanin biosynthesis in a dose‐dependent manner in both apple calli and fruits. We next demonstrated that MdNPR1, a master regulator of SA signaling, positively regulated anthocyanin biosynthesis in both apple and Arabidopsis. Moreover, MdNPR1 functioned as a co‐activator to interact with and enhance the transactivation activity of MdTGA2.2, which could directly bind to the promoters of anthocyanin biosynthetic and regulatory genes to promote their transcription. Suppressing expression of either MdNPR1 or MdTGA2.2 inhibited coloration of apple fruits, while overexpressing either of them significantly promoted fruit coloration. Finally, we revealed that silencing either MdNPR1 or MdTGA2.2 in apple fruits repressed SA‐induced fruit coloration. Therefore, our data determined that fungal‐induced SA promoted anthocyanin biosynthesis through MdNPR1‐MdTGA2.2 module, resulting in a red circle surrounding the necrosis area in apple fruits. Significance Statement: Pathogen‐stimulated salicylic acid promotes anthocyanin biosynthesis through MdNPR1‐MdTGA2.2 module, which facilitates formation of a red circle surrounding the necrosis region induced by pathogens. This work not only dissects a possible pathway that uncovers the molecular mechanism of pathogen‐induced anthocyanin accumulation but also complements and extends the biotic factors that modulate anthocyanin synthesis in plants. [ABSTRACT FROM AUTHOR]

SUMMARY: Purple carrot accumulates anthocyanins modified with galactose, xylose, glucose, and sinapic acid. Most of the genes associated with anthocyanin biosynthesis have been identified, except for the glucosyltransferase genes involved in the step before the acylation in purple carrot. Anthocyanins are commonly glycosylated in reactions catalyzed by UDP‐sugar‐dependent glycosyltransferases (UGTs). Although many studies have been conducted on UGTs, the glucosylation of carrot anthocyanins remains unknown. Acyl‐glucose‐dependent glucosyltransferase activity modifying cyanidin 3‐xylosylgalactoside was detected in the crude protein extract prepared from purple carrot cultured cells. In addition, the corresponding enzyme was purified. The cDNA encoding this glucosyltransferase was isolated based on the partial amino acid sequence of the purified protein. The recombinant protein produced in Nicotiana benthamiana leaves via agroinfiltration exhibited anthocyanin glucosyltransferase activity. This glucosyltransferase belongs to the glycoside hydrolase family 3 (GH3). The expression pattern of the gene encoding this GH3‐type anthocyanin glucosyltransferase was consistent with anthocyanin accumulation in carrot tissues and cultured cells. Significance Statement: Glucosylation of the purple carrot anthocyanin cyanidin 3‐O‐(2″‐O‐xylosyl)‐(6″‐O‐sinapoylglucosyl)‐galactoside is mediated by a glycoside hydrolase family 3 vacuolar enzyme that catalyzes a reaction that uses acyl‐glucose as the glucosyl donor. [ABSTRACT FROM AUTHOR]

SUMMARY: Anthocyanin is an important pigment responsible for plant coloration and beneficial to human health. Kale (Brassica oleracea var. acephala), a primary cool‐season flowers and vegetables, is an ideal material to study anthocyanin biosynthesis and regulation mechanisms due to its anthocyanin‐rich leaves. However, the underlying molecular mechanism of anthocyanin accumulation in kale remains poorly understood. Previously, we demonstrated that BoDFR1 is a key gene controlling anthocyanin biosynthesis in kale. Here, we discovered a 369‐bp InDel variation in the BoDFR1 promoter between the two kale inbred lines with different pink coloration, which resulted in reduced transcriptional activity of the BoDFR1 gene in the light‐pink line. With the 369‐bp insertion as a bait, an R2R3‐MYB repressor BoMYB4b was identified using the yeast one‐hybrid screening. Knockdown of the BoMYB4b gene led to increased BoDFR1 expression and anthocyanin accumulation. An E3 ubiquitin ligase, BoMIEL1, was found to mediate the degradation of BoMYB4b, thereby promoting anthocyanin biosynthesis. Furthermore, the expression level of BoMYB4b was significantly reduced by light signals, which was attributed to the direct repression of the light‐signaling factor BoMYB1R1 on the BoMYB4b promoter. Our study revealed that a novel regulatory module comprising BoMYB1R1, BoMIEL1, BoMYB4b, and BoDFR1 finely regulates anthocyanin accumulation in kale. The findings aim to establish a scientific foundation for genetic improvement of leaf color traits in kale, meanwhile, providing a reference for plant coloration studies. [ABSTRACT FROM AUTHOR]

MYB transcription factors have been linked to anthocyanin synthesis and various color phenotypes in plants. In apple, MYB10 confers a red‐flesh phenotype due to a minisatellite insertion in its R6 promoter, but R6:MYB10 genotypes exhibit various degrees of red pigmentation in the flesh, suggesting the involvement of other genetic factors. Here, it is shown that MdWRKY10, a transcription factor identified via DNA pull‐down trapping, binds to the promoter of MdMYB10 and activates its transcription. MdWRKY10 specifically interacts with the WDR protein MdTTG1 to join the apple MYB‐bHLH‐WDR (MBW) complex, which significantly enhances its transcriptional activation activity. A 163‐bp InDel detected in the promoter region of the alleles of MdWRKY10 in a hybrid population of identical heterozygous genotypes regarding R6 by structural variation analysis, contains a typical W‐box element that MdWRKY10 binds to for transactivation. This leads to increased transcript levels of MdWRKY10 and MdMYB10 and enhanced anthocyanin synthesis in the flesh, largely accounting for the various degrees of flesh red pigmentation in the R6 background. These findings reveal a novel regulatory role of the WRKY‐containing protein complex in the formation of red flesh apple phenotypes and provide broader insights into the molecular mechanism governing anthocyanin synthesis in plants. [ABSTRACT FROM AUTHOR]

Summary: The regulatory mechanisms of anthocyanin biosynthesis have been well documented at the transcriptional and translational levels. By contrast, how anthocyanin biosynthesis is epigenetically regulated remains largely unknown.In this study, we employed genetic, molecular biology, and chromatin immunoprecipitation‐quantitative polymerase chain reaction assays to identify a regulatory module essential for repressing the expression of genes involved in anthocyanin biosynthesis through chromatin remodeling.We found that SILENCING DEFECTIVE 2 (SDE2), which was previously identified as a negative regulator for sucrose‐induced anthocyanin accumulation in Arabidopsis, is cleaved into N‐terminal SDE2‐UBL and C‐terminal SDE2‐C fragments at the first diglycine motif, and the cleaved SDE2‐C, which can fully complement the sde2 mutant, is localized in the nucleus and physically interacts with LIKE HETEROCHROMATIN PROTEIN 1 (LHP1) in vitro and in vivo. Genetic analyses showed that both SDE2 and LHP1 act as negative factors for anthocyanin biosynthesis. Consistently, immunoblot analysis revealed that the level of LHP1‐bound histone H3 lysine 27 trimethylation (H3K27me3) significantly decreases in sde2 and lhp1 mutants, compared to wild‐type (WT). In addition, we found that sugar can induce expression of SDE2 and LHP1, and enhance the level of the nucleus‐localized SDE2‐C.Taken together, our data suggest that the SDE2‐C‐LHP1 module is required for repression of gene expression through H3K27me3 modification during sugar‐induced anthocyanin biosynthesis in Arabidopsis thaliana. See also the Commentary on this article by LaFountain, 243: 1287–1289. [ABSTRACT FROM AUTHOR]

Peach varieties that differ in red coloration due to varied anthocyanin accumulation result from transcriptional regulation by PpMYB10s, a group of specific R2R3 MYBs. Here we investigated the mechanisms driving a lack of anthocyanin in yellow‐skinned ‘Jinxiu’ peach peel, as well as accumulation induced by UV irradiance. It was found that PpMYB10.1, PpMYB10.2 and PpMYB10.3 were positive regulators of anthocyanin accumulation, but the stimulation by PpMYB10.2 was weak. Low expression of PpMYB10.1 causes natural anthocyanin deficiency in ‘Jinxiu’ peel. However, the promoter sequences of PpMYB10.1 were identical in ‘Jinxiu’ and a naturally red‐coloured peach ‘Hujingmilu’. Therefore, potential negative regulator(s) upstream of PpMYB10.1 were explored. A novel R2R3‐MYB repressor termed PpMYB80 was identified through comparative transcriptomic analysis and then functionally confirmed via transiently overexpressing and silencing in peach fruit, as well as transformation in tobacco. PpMYB80 directly binds to the promoter of PpMYB10.1 and inhibits its expression, but does not affect PpMYB10.3. In UV‐exposed ‘Jinxiu’ fruit, expression of PpMYB10.3 was upregulated, while PpMYB10.1 remained low and PpMYB80 enhanced, which results in accumulation of anthocyanin in peel. This study revealed a transcriptional cascade involving PpMYB activators and repressors in regulating basal and UV‐induced anthocyanin accumulation in peach peel. [ABSTRACT FROM AUTHOR]

Dwarfing is a pivotal agronomic trait affecting both yield and quality. Citrus species exhibit substantial variation in plant height, among which internode length is a core element. However, the molecular mechanism governing internode elongation remains unclear. Here, we unveiled that the transcriptional cascade consisting of B‐BOX DOMAIN PROTEIN 22 (BBX22) and ELONGATED HYPOCOTYL 5 (HY5) finely tunes plant height and internode elongation in citrus. Loss‐of‐function mutations of BBX22 in an early‐flowering citrus (Citrus hindsii "SJG") promoted internode elongation and reduced pigment accumulation, whereas ectopic expression of BBX22 in SJG, sweet orange (C. sinensis), pomelo (C. maxima) or heterologous expression of BBX22 in tomato (Solanum lycopersicum) significantly decreased internode length. Furthermore, exogenous application of gibberellin A3 (GA3) rescued the shortened internode and dwarf phenotype caused by BBX22 overexpression. Additional experiments revealed that BBX22 played a dual role in regulation internode elongation and pigmentation in citrus. On the one hand, it directly bound to and activated the expression of HY5, GA metabolism gene (GA2 OXIDASE 8, GA2ox8), carotenoid biosynthesis gene (PHYTOENE SYNTHASE 1, PSY1) and anthocyanin regulatory gene (Ruby1, a MYB DOMAIN PROTEIN). On the other hand, it acted as a cofactor of HY5, enhancing the ability of HY5 to regulate target genes expression. Together, our results reveal the critical role of the transcriptional cascade consisting of BBX22 and HY5 in controlling internode elongation and pigment accumulation in citrus. Unraveling the crosstalk regulatory mechanism between internode elongation and fruit pigmentation provides key genes for breeding of novel types with both dwarf and health‐beneficial fortification in citrus. [ABSTRACT FROM AUTHOR]

SUMMARY: Anthocyanins are natural pigments and dietary antioxidants that play multiple biological roles in plants and are important in animal and human nutrition. Low temperature (LT) promotes anthocyanin biosynthesis in many species including blood orange. A retrotransposon in the promoter of Ruby1, which encodes an R2R3 MYB transcription factor, controls cold‐induced anthocyanin accumulation in blood orange flesh. However, the specific mechanism remains unclear. In this study, we characterized two LT‐induced ETHYLENE RESPONSE FACTORS (CsERF054 and CsERF061). Both CsERF054 and CsERF061 can activate the expression of CsRuby1 by directly binding to a DRE/CRT cis‐element within the retrotransposon in the promoter of CsRuby1, thereby positively regulating anthocyanin biosynthesis. Further investigation indicated that CsERF061 also forms a protein complex with CsRuby1 to co‐activate the expression of anthocyanin biosynthetic genes, providing a dual mechanism for the upregulation of the anthocyanin pathway. These results provide insights into how LT mediates anthocyanin biosynthesis and increase the understanding of the regulatory network of anthocyanin biosynthesis in blood orange. Significance Statement: Anthocyanins are natural pigments and dietary antioxidants that play multiple biological roles in plants and are important in human nutrition. Low temperature is a necessary condition for anthocyanin accumulation in blood orange and the retrotransposon promoter of Ruby1 controls this process. Our results provide upstream insights into its cold response and enrich the understanding of the regulatory network of anthocyanin biosynthesis in blood orange. These results are of fundamental importance and great practical significance. [ABSTRACT FROM AUTHOR]

The safety of food products is of prime importance for consumers and manufacturers. Many means can be used to validate a food product's safety before it is consumed. This study is about the preparation, characterization and evaluation of a generally recognized as safe (GRAS) sensitive colorimetric sensor that detects volatile gases (TVB‐N) resulting from fish spoilage, thus indicating the pH variation of packaged fish products. This is performed by coating a thin layer of ink sensors on the surface of the supporting matrix (corona‐treated PET). Various visual pH indicators were prepared based on black rice anthocyanin as an FDA‐approved dye. Black rice, which contains more than 80% cyanidin‐3‐glucoside, is the most prevalent anthocyanin component. Because of its low toxicity and high concentration, it can be utilized as a natural food colourant. pH indicators based on black rice can show distinct colours in various pH: from red (low pH) to violet (4–6) and deep purple/blue (6–7), blue (7–9) to yellowish/light brown (9–13) throughout the acid–base reaction by the analyte. The ink formulation was prepared by incorporating a binder system (PVOH‐PEG) for higher surface wettability, a crosslinking agent (citric acid) for higher adhesion, an antifoaming agent (natural vanillin) and acetic acid as a pH fixing agent. Corona treatments affected substrate surface chemistry in this study. The samples with thermal treatment passed the ASTM D3330 tape test, the 8000 passages for dry sponge and the 25 passages for wet sponge through the abrasion method. Anthocyanin concentration in formulated ink based on calculation by UV–vis spectra is 0.240 mg/100 g. Sensitivity tests towards TVB‐N gases were carried out at a temperature of 4°C to evaluate the performance of colorimetric films with formulated ink along with thermal treatment (temperature: 165°C, time: 5 min) using the volatile gases emitted by the fish sample inside the package. [ABSTRACT FROM AUTHOR]

Cold stress has seriously inhibited the growth and development of strawberry during production. CBF/DREB1 is a key central transcription factor regulating plant cold tolerance, but its regulatory mechanisms are varied in different plants. Especially in strawberry, the molecular mechanism of CBF/DREB1 regulating cold tolerance is still unclear. In this study, we found that FveDREB1B was most significantly induced by cold stress in CBF/DREB1 family of diploid woodland strawberry. FveDREB1B was localized to the nucleus, and DREB1B sequences were highly conserved in diploid and octoploid strawberry, and even similar in Rosaceae. And FveDREB1B overexpressed strawberry plants showed delayed flowering and increased cold tolerance, while FveDREB1B silenced plants showed early flowering and decreased cold tolerance. Under cold stress, FveDREB1B activated FveSCL23 expression by directly binding to its promoter. Meanwhile, FveDREB1B and FveSCL23 interacted with FveDELLA, respectively. In addition, we also found that FveDREB1B promoted anthocyanin accumulation in strawberry leaves by directly activating FveCHS expression after cold treatment and recovery to 25°C. DREB1B genes were also detected to be highly expressed in cold‐tolerant strawberry resources ‘Fragaria mandschurica’ and ‘Fragaria nipponica’. In conclusion, our study reveals the molecular mechanism of FveDREB1B‐FveSCL23‐FveDELLA module and FveDREB1B‐FveCHS module to enhance the cold tolerance of woodland strawberry. It provides a new idea for improving the cold tolerance of cultivated strawberry and evaluating the cold tolerance of strawberry germplasm resources. [ABSTRACT FROM AUTHOR]

Fruit colour is a critical determinant for the appearance quality and commercial value of apple fruits. Viroid‐induced dapple symptom severely affects the fruit coloration, however, the underlying mechanism remains unknown. In this study, we identified an apple dimple fruit viroid (ADFVd)‐derived small interfering RNA, named vsiR693, which targeted the mRNA coding for a bHLH transcription factor MdPIF1 (PHYTOCHROME‐INTERACTING FACTOR 1) to regulate anthocyanin biosynthesis in apple. 5’ RLM‐RACE and artificial microRNA transient expression system proved that vsiR693 directly targeted the mRNA of MdPIF1 for cleavage. MdPIF1 positively regulated anthocyanin biosynthesis in both apple calli and fruits, and it directly bound to G‐box element in the promoter of MdPAL and MdF3H, two anthocyanin biosynthetic genes, to promote their transcription. Expression of vsiR693 negatively regulated anthocyanin biosynthesis in both apple calli and fruits. Furthermore, co‐expression of vsiR693 and MdPIF1 suppressed MdPIF1‐promoted anthocyanin biosynthesis in apple fruits. Infiltration of ADFVd infectious clone suppressed coloration surrounding the injection sites in apple fruits, while a mutated version of ADFVd, in which the vsiR693 producing region was mutated, failed to repress fruit coloration around the injection sites. These data provide evidence that a viroid‐derived small interfering RNA targets host transcription factor to regulate anthocyanin biosynthesis in apple. [ABSTRACT FROM AUTHOR]

Hg(II), poses a significant threat to both the environment and overall well‐being. The present indicator utilizes anthocyanin extract from roselle (Hibiscus sabdariffa), RSE, and incorporates it into bacterial cellulose nanofibers (BCNF) to detect Hg(II) ions. Through examination of the CIE Lab color variables, it is determined that the binding of Hg(II) leads to a discernible alteration in the color. The visible color changes as the Hg(II) concentration increases. ATR‐FTIR(Attenuated Total Reflectance‐Fourier transform infrared spectroscopy) and SEM(scanning electron microscopy) are utilized to analyze the bacterial cellulose nanofibers containing anthocyanin. The selectivity of the proposed sensor is assessed by conducting experiments with different types of metal ions including Co2+, Al3+, Na+, Ba2+, Ni2+, Mg2+, Cd2+, Pb2+, Fe2+, Fe3+, and Cu2+. The outcomes indicate that the sensor exhibits a remarkable ability to distinguish and respond specifically to Hg(II) ions. This particular sensing technique allows for the precise and reliable detection of Hg(II), with a detection limit of 0.72 ppm, by simply observing with the naked eye. For the effective treatment of a tap water sample, the BCNF‐RSE film provides successful results in the detection of Hg(II) ions. This innovative metallochromic sensor offers a promising solution for the on‐site, cost‐effective, portable, easy to use, and real‐time detection of Hg(II) ions. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Blackberry seeds, as a by‐product of processing, have potential bioactive substances and activities. A response surface method was used to determine the optimal conditions of blackberry seed extracts (BSEs) with high 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging activity by ultrasound‐assisted extraction (UAE). The composition and antioxidant capacity of BSEs were further analyzed.The optimal conditions were material‐to‐liquid ratio of 0.07 g mL−1, ethanol concentration of 56%, extraction temperature of 39 °C and ultrasonic power of 260 W. Using these conditions, the extraction yield and total polysaccharide, phenolic and anthocyanin contents in BSEs were 0.062 g g−1 and 633.91, 36.21 and 3.07 mg g−1, respectively. The Fourier transform infrared spectra of BSEs exhibited characteristic peaks associated with polysaccharide absorption. The antioxidant capacity, DPPH and 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) radical scavenging activity, and ferric reducing antioxidant power of BSEs were 1533.19, 1021.93 and 1093.38 mmol Trolox equivalent g−1, respectively. The delphinidin‐3‐O‐glucoside, paeoniflorin‐3‐O‐glucoside and cyanidin‐3‐O‐arabinoside contents in BSEs were 3.05,12.76 and 1895.90 ± 3.45 μg g−1. Five polyphenols including gallic acid, coumaric acid, ferulic acid, catechin and caffeic acid were identified and quantified in BSEs with its contents at 8850.43, 5053.26, 4984.65, 1846.91 and 192.40 μg g−1.These results provide a method for preparing BSE containing functional components such as polysaccharides, phenols and anthocyanins through UAE, and BSEs have potential application in food industries. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Anthocyanin is a type of plant secondary metabolite beneficial to human health. The anthocyanin content of vegetable and fruit crops signifies their nutritional quality. However, the molecular mechanism of anthocyanin accumulation, especially tissue‐specific accumulation, in Caitai, as well as in other Brassica rapa varieties, remains elusive. In the present study, taking advantage of three kinds of Caitai cultivars with diverse colour traits between leaves and stems, we conducted a comparative transcriptome analysis and identified the molecular pathway of anthocyanin biosynthesis in Caitai leaves and stems, respectively. Our further investigations demonstrate that bHLH42, which is robustly induced by MeJA, closely correlates with tissue‐specific accumulation of anthocyanins in Caitai; bHLH42 upregulates the expression of flavonoid/anthocyanin biosynthetic pathway genes to activate anthocyanin biosynthesis pathway, importantly, overexpression of bHLH42 significantly improves the anthocyanin content of Caitai. Our analysis convincingly suggests that bHLH42 induced by jasmonic acid signalling plays a crucial role in tissue‐specific accumulation of anthocyanins in Caitai. [ABSTRACT FROM AUTHOR]

Summary: Gorteria diffusa has elaborate petal spots that attract pollinators through sexual deception, but how G. diffusa controls spot development is largely unknown. Here, we investigate how pigmentation is regulated during spot formation.We determined the anthocyanin composition of G. diffusa petals and combined gene expression analysis with protein interaction assays to characterise R2R3‐MYBs that likely regulate pigment production in G. diffusa petal spots.We found that cyanidin 3‐glucoside pigments G. diffusa ray floret petals. Unlike other petal regions, spots contain a high proportion of malonylated anthocyanin. We identified three subgroup 6 R2R3‐MYB transcription factors (GdMYBSG6‐1,2,3) that likely activate the production of spot pigmentation. These genes are upregulated in developing spots and induce ectopic anthocyanin production upon heterologous expression in tobacco. Interaction assays suggest that these transcription factors regulate genes encoding three anthocyanin synthesis enzymes.We demonstrate that the elaboration of complex spots in G. diffusa begins with the accumulation of malonylated pigments at the base of ray floret petals, positively regulated by three paralogous R2R3‐MYB transcription factors. Our results indicate that the functional diversification of these GdMYBSG6s involved changes in the spatial control of their transcription, and modification of the duration of GdMYBSG6 gene expression contributes towards floral variation within the species. [ABSTRACT FROM AUTHOR]

Summary: Durian fruit rinds (Durio zibethinus) have increasingly attracted scientific interest due to their potent bioactive metabolites. In the present study, a comprehensive approach combining chromatographic techniques and bioassays was employed to elucidate the phytochemical constituents present in durian fruit rinds and their corresponding bioactivities. The crude ethanolic extract (CEE) and its fractions obtained through silica gel column chromatography (F1, F2, F3, and F4) were qualitatively and quantitatively analysed for their flavonoid profiles using thin‐layer chromatography, high‐performance liquid chromatography (HPLC), and liquid chromatography/mass spectrometry (LC/MS). Among the tested samples, fraction F2 exhibited the highest total flavonoid content (179.55 mg QE/g DW). TLC and HPLC analyses showed the presence of quercetin in all tested samples, with its content ranking in the order of F2 > F3 > F1 > F4 > CEE. The fractions exhibited inhibitory effects on albumin denaturation, protease activity, lipoxygenase (LOX), heat‐induced haemolysis, and xanthine oxidase (XO), surpassing those of the crude extract. These observed bioactivities correlated with the distribution of flavonoids and quercetin content in the samples. LC/MS analysis further showed the presence of flavonoids‐chalcone, flavonols, terpenoids, stilbene glycosides, anthocyanins, phenolics, and amino acids in fraction F2. These results determine the phytochemical profiles, anti‐inflammatory, and anti‐XO activities of bioactive fraction obtained from durian fruit rinds. [ABSTRACT FROM AUTHOR]

Summary: There is significant economic potential in reusing passion fruit peel as an industrial by‐product, and there has been enthusiasm for creating new goat milk yoghurt (GMY) products. Consequently, a thorough investigation regarding the impact of passion fruit peel on fermented GMY is crucial for the advancement of new food products. This study aimed to assess the impact of passion fruit peel powder (PFPP) on the quality characteristics, sensory properties, and antioxidant activity of GMY during storage. Six GMY formulations were prepared by varying the amount of PFPP addition (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%). The results revealed that several characteristics of GMY were positively affected by the addition of PFPP, including the acidity, rheology, and texture property of the samples. It was observed that GMY with 1.0% addition of PFPP exhibited improved taste, flavour, and colour. Additionally, the total phenols, flavonoids, anthocyanin, and antioxidant properties of GMY with PFPP were significantly increased across all levels. The results obtained from this study demonstrate that PFPP has the potential to be utilised in GMY to optimise the benefits of products with high antioxidant activity. [ABSTRACT FROM AUTHOR]

Mangosteen (Garcinia mangostana L.) is a popular, common tropical fruit grown in Southeast Asian countries. The pericarp contains a high anthocyanin content and various other bioactive compounds that are associated with medicinal and pharmaceutical properties. In marked contrast, the white edible aril contains no anthocyanins. The anthocyanins are the major pigments in the pericarp and produce red‐to‐purple coloration, which serves as a maturity index when fruit are ripe. The major anthocyanins consist mainly of cyanidin‐sophoroside and cyanidin‐glucoside. The synthesis of anthocyanin in mangosteen involves the coordinated expression of many genes with at least eight genes encoding enzymes and three transcription factors having been identified. Ripening‐induced anthocyanin accumulation is regulated by endogenous ethylene that controls the expression of key genes. Comparisons are made between anthocyanin synthesis in mangosteen and other fruit species under various conditions including light and temperature and the influence of plant growth regulators. Core Ideas: The white aril is the edible part of the mangosteen fruit, while the pericarp is the main source of anthocyanins.Cyanidin‐sophoroside and cyanidin‐glucoside are the two major anthocyanins in the pericarp that increase in concentration as the fruit matures.The pericarp contains xanthones, which are prominent in antioxidants that have important health benefits.Anthocyanin accumulation in the pericarp is regulated through the modulation of pathway gene expression and is an integral part of the ethylene‐regulated ripening. [ABSTRACT FROM AUTHOR]

This paper prepares a new kind of anthocyanins/shikonin/polyacrylic‐starch porous sheet with high acid or alkaline gas responsiveness, the high pH sensitivity Lycium ruthenium anthocyanins/shikonin is used as the pigment indicator, and the polyacrylic acid‐starch with cross‐linking interpenetrating and porous structure is used as the carrier, which is prepared by cross‐linking and monomer polymerization methods. Then the microstructure, thermal stability, and pH responsiveness of the anthocyanins/shikonin/polyacrylic‐starch porous sheet are characterized. It is applied to monitor the freshness of pork and shrimp finally. [ABSTRACT FROM AUTHOR]

Rich in antioxidants with a variety of flavones and anthocyanins, passionflower/fruit has been extensively used in food, beverage, medicinal, and natural dyes industries. The individual components present in passionflower are identified by extracting them in methanol, partitioning them between ethyl acetate and aqueous layers, and recording their ESI mass spectrometric data. The steady‐state absorption and fluorescence spectra of the extract in methanol and dimethyl sulfoxide are recorded and the lifetime of the fluorescing species is reported. The pH dependence of the absorption spectrum confirms the presence of the anthocyanins. [ABSTRACT FROM AUTHOR]

Background: Climate changes have been leading to an excessive synthesis of quercetin (Q) and its glycosides (Q‐Gs) in specific red grape varieties, such as Sangiovese. This has resulted in concentrations overcoming the solubility threshold of Q in wines, with the consequent formation of undesirable precipitates. This study aims at assessing the impact of various factors, including anthocyanins, temperature, nucleation seeds and time, on the precipitation of Q in red wine. Results: The influence of anthocyanins on Q solubility was examined by adding a grape skin extract rich in anthocyanins to a model solution containing 89 μmol L−1 of Q. The data revealed that the solubility of both Q and Q‐Gs increased as a function of the anthocyanin concentration in the model solution. In a subsequent experiment, red wines were stored at two different temperatures (2 and 20 °C), supplemented with Q nucleation seeds, and monitored over a 10‐day period. Notably, after only 3 days of contact with Q seeds at 2 °C, a reduction of over 75% in Q concentration was observed in the supernatant. Among the considered factors, contact with nucleation seeds emerged as the most significant one (P < 0.0001). Conclusion: Q precipitation in red wines is influenced by the presence of anthocyanins in solution, although it is not the sole determinant. The data also suggested that a potential strategy for wineries to mitigate the risk of Q precipitation in bottled wine would be the acceleration of this process by promoting the formation of nucleation seeds. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This article, published in the Journal of Integrative Plant Biology, explores the role of the E3 ubiquitin ligase MdSINA11 in the ubiquitination and degradation of the jasmonate ZIM domain protein MdJAZ2 in apple plants. The study reveals that MdSINA11 targets MdJAZ2 for degradation through the 26S proteasome pathway, initiating jasmonate signaling and anthocyanin biosynthesis. The findings provide insights into the post-translational regulatory mechanism of the jasmonate signaling pathway and its role in plant growth and development. The research was supported by various grants and the authors declare no conflicts of interest. [Extracted from the article]

SUMMARY: Plant acclimation to an ever‐changing environment is decisive for growth, reproduction, and survival. Light availability limits biomass production on both ends of the intensity spectrum. Therefore, the adjustment of plant metabolism is central to high‐light (HL) acclimation, and the accumulation of photoprotective anthocyanins is commonly observed. However, mechanisms and factors regulating the HL acclimation response are less clear. Two Arabidopsis mutants of spliceosome components exhibiting a pronounced anthocyanin overaccumulation in HL were isolated from a forward genetic screen for new factors crucial for plant acclimation. Time‐resolved physiological, transcriptome, and metabolome analysis revealed a vital function of the spliceosome components for rapidly adjusting gene expression and metabolism. Deficiency of INCREASED LEVEL OF POLYPLOIDY1 (ILP1), NTC‐RELATED PROTEIN1 (NTR1), and PLEIOTROPIC REGULATORY LOCUS1 (PRL1) resulted in a marked overaccumulation of carbohydrates and strongly diminished amino acid biosynthesis in HL. While not generally limited in N‐assimilation, ilp1, ntr1, and prl1 showed higher glutamate levels and reduced amino acid biosynthesis in HL. The comprehensive analysis reveals a function of the spliceosome components in the conditional regulation of the carbon:nitrogen balance and the accumulation of anthocyanins during HL acclimation. The importance of gene expression, metabolic regulation, and re‐direction of carbon towards anthocyanin biosynthesis for HL acclimation are discussed. Significance Statement: Spliceosomal components are required for high‐light acclimation. [ABSTRACT FROM AUTHOR]

Summary: In plant species, anthocyanin accumulation is specifically regulated by light signaling. Although the CONSTITUTIVELY PHOTOMORPHOGENIC1/SUPPRESSOR OF PHYA‐105 (COP1/SPA) complex is known to control anthocyanin biosynthesis in response to light, the precise mechanism underlying this process remains largely unknown.Here, we report that Increase in BONSAI Methylation 1 (IBM1), a JmjC domain‐containing histone demethylase, participates in the regulation of light‐induced anthocyanin biosynthesis in Arabidopsis.The expression of IBM1 was induced by high light (HL) stress, and loss‐of‐function mutations in IBM1 led to accelerated anthocyanin accumulation under HL conditions. We further identified that IBM1 is directly associated with SPA1/3/4 chromatin in vivo to establish a hypomethylation status on H3K9 and DNA non‐CG at these loci under HL, thereby releasing their expression. Genetic analysis showed that quadruple mutants of IBM1 and SPA1/3/4 resemble spa134 mutants. Overexpression of SPA1 in ibm1 mutants complements the mutant phenotype.Our results elucidate the significance and mechanism of IBM1 histone demethylase in the epigenetic regulation of anthocyanin biosynthesis in Arabidopsis under HL conditions. [ABSTRACT FROM AUTHOR]

In nature, hydrogen bonding is a common physical occurrence that has a significant impact on the surroundings of anthocyanins. Water molecules will create hydrogen bonds with anthocyanin molecules in various configurations, but the characteristics of these hydrogen bonds will change. Varied hydrogen bonding characteristics have varied impacts on solvent solutions. This research analyzes the differences in hydrogen bonding qualities caused by different methyl structures, as well as the underlying explanations. In this study, the cyanidin and peonidin structures of anthocyanin molecules were calculated in various stable hydrogen bond configurations using the density functional theory B3LYP/6‐31G(d,p), combined with information from the infrared spectroscopy spectrum, atoms in molecules analysis, interaction energy E, and intermolecular hydrogen bond length. The hydrogen bond structure that is the most stable is determined by analyzing it, as well as the effects of replacing the hydroxyl group with a methyl group and any potential underlying causes. Future anthocyanins research can benefit from the precise theoretical reference that this study can offer. [ABSTRACT FROM AUTHOR]

Blue light photoreceptor cryptochrome 1 (CRY1) in herbaceous plants plays crucial roles in various developmental processes, including cotyledon expansion, hypocotyl elongation and anthocyanin biosynthesis. However, the function of CRY1 in perennial trees is unclear. In this study, we identified two ortholog genes of CRY1 (PagCRY1a and PagCRY1b) from Populus, which displayed high sequence similarity to Arabidopsis CRY1. Overexpression of PagCRY1 substantially inhibited plant growth and promoted secondary xylem development in Populus, while CRISPR/Cas9‐mediated knockout of PagCRY1 enhanced plant growth and delayed secondary xylem development. Moreover, overexpression of PagCRY1 dramatically increased anthocyanin accumulation. The further analysis supported that PagCRY1 functions specifically in response to blue light. Taken together, our results demonstrated that modulating the expression of blue light photoreceptor CRY1 ortholog gene in Populus could significantly influence plant biomass production and the process of wood formation, laying a foundation for further investigating the light‐regulated tree growth. Summary statement: Light is one of the most important environmental signals that govern plant growth and development. This study demonstrated that the blue light photoreceptor PagCRY1 substantially promotes wood formation and anthocyanin biosynthesis in Populus, and provides evidence showing that HY5 and BBX6 may act downstream of PagCRY1 to activate lignin and anthocyanin biosynthesis. [ABSTRACT FROM AUTHOR]

SUMMARY: Apple rust is a serious fungal disease affecting Malus plants worldwide. Infection with the rust pathogen Gymnosporangium yamadae induces the accumulation of anthocyanins in Malus to resist rust disease. However, the mechanism of anthocyanin biosynthesis regulation in Malus against apple rust is still unclear. Here, we show that MpERF105 and MpNAC72 are key regulators of anthocyanin biosynthesis via the ethylene‐dependent pathway in M. 'Profusion' leaves under rust disease stress. Exogenous ethephon treatment promoted high expression of MpERF105 and MpNAC72 and anthocyanin accumulation in G. yamadae‐infected M. 'Profusion' leaves. Overexpression of MpERF105 increased the total anthocyanin content of Malus plant material and acted by positively regulating its target gene, MpMYB10b. MpNAC72 physically interacted with MpERF105 in vitro and in planta, and the two form a protein complex. Coexpression of the two leads to higher transcript levels of MpMYB10b and higher anthocyanin accumulation. In addition, overexpression of MpERF105 or MpNAC72 enhanced the resistance of M. 'Profusion' leaves to apple rust. In conclusion, our results elucidate the mechanism by which MpERF105 and MpNAC72 are induced by ethylene in G. yamadae‐infected M. 'Profusion' leaves and promote anthocyanin accumulation by mediating the positive regulation of MpMYB10b expression. Significance Statement: Ethylene‐induced MpERF105 and MpNAC72 promote the expression of MpMYB10b and thus regulate anthocyanin accumulation in Malus 'Profusion' leaves under rust conditions. [ABSTRACT FROM AUTHOR]

SUMMARY: Anthocyanin generation in apples (Malus domestica) and the pigmentation that results from it may be caused by irradiation and through administration of methyl jasmonate (MeJA). However, their regulatory interrelationships associated with fruit coloration are not well defined. To determine whether MdERF109, a transcription factor (TF) involved in light‐mediated coloration and anthocyanin biosynthesis, has synergistic effects with other proteins, we performed a yeast two‐hybrid assessment and identified another TF, MdWER. MdWER was induced by MeJA treatment, and although overexpression of MdWER alone did not promote anthocyanin accumulation co‐overexpression with MdERF109 resulted in significantly increase in anthocyanin biosynthesis. MdWER may form a protein complex with MdERF109 to promote anthocyanin accumulation by enhancing combinations between the proteins and their corresponding genes. In addition, MdWER, as a MeJA responsive protein, interacts with the anthocyanin repressor MdJAZ2. Transient co‐expression in apple fruit and protein interaction assays allowed us to conclude that MdERF109 and MdJAZ2 interact with MdWER and take part in the production of anthocyanins upon MeJA treatment and irradiation. Our findings validate a role for the MdERF109‐MdWER‐MdJAZ2 module in anthocyanin biosynthesis and uncover a novel mechanism for how light and MeJA signals are coordinated anthocyanin biosynthesis in apple fruit. Significance Statement: Our findings validate a role for the MdERF109‐MdWER‐MdJAZ2 module in anthocyanin biosynthesis and uncover a novel mechanism for how light and MeJA signals are coordinated anthocyanin biosynthesis in apple fruit. [ABSTRACT FROM AUTHOR]

The aims of this research were to investigate the usability of black grape pomace in the production of shalgam juice, which is a traditional fermented Turkish beverage, to transform the pomace into the high value‐added product and to enrich the shalgam juice with phenolic compounds. Black grape pomace and black carrot were used as the sources of polyphenols and five different formulations were obtained according to the amounts of black carrot and black grape pomace. During the fermentation, the samples were taken at different periods and analyzed for anthocyanins, phenolic compounds, antioxidant activity, and tannin content. Gentisic, caffeic, ferulic, coumaric, and chlorogenic acids, catechin, glucosides of kaemferol and isorhamnetin, resveratrol, rutin, cyanidin‐3‐xylosylglucosylgalactoside, cyanidin‐3‐xylosylgalactoside, cyanidin‐3‐xylosylglucosylgalactoside acylated with sinapic acid, ferulic acid, or coumaric acid, and glucosides of cyanidin, petunidin, and malvidin were identified in the shalgam juices that contained both black grape pomace and black carrot in their formulation. Some of these polyphenols were not detected detect in the shalgam juices that were produced from only the black carrot or black grape pomace. During the fermentation, a decrease in the amount of anthocyanins originated from black carrots and an increase in the amount of anthocyanins orginated from black grape pomace were determined. Black grape pomace addition to the formulation before the fermentation caused an increase in the amount of tannin in the shalgam juice samples. Consequently, it is thought that black grape pomace can be fruitfully evaluated in shalgam juice production and can be enhanced by polyphenolic profile of shalgam juice. [ABSTRACT FROM AUTHOR]

The processing of vegetables generates by‐products that are abundant in polyphenols and antioxidants. However, they degrade rapidly due to poor management and a short life expectancy. The present study aimed to evaluate the effect of in vitro digestion (IVD) on the phenolic compositions, antioxidant properties, and polyphenolic profile of the beetroot pomace (BP), carrot pomace (CP), and tomato pomace (TP) by‐products. The results showed a reduction in phenolic compositions for total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), and total proanthocyanidin content (TPAC), which ranged between 27.55% and 63.34%, 16.38% and 31.43%, 32.58% and 77.41%, and 28.81% and 60.78%, after IVD, respectively. Similarly, antioxidant activity evaluated by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), 2,2′‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS•+), Ferric‐reducing antioxidant power (FRAP), metal chelating activity (MCA), and reducing power (RP), also showed a reduction. High‐performance liquid chromatography with photodiode array detection (HPLC‐DAD) analysis of individual polyphenols varied widely for free and bound phenolic fractions of samples. Among the polyphenolic fractions, catechin (CAT) and protocatechuic acid (PCA) were the highest in BP and CP, respectively in free forms, has shown to be increased after gastrointestinal digestion. Naringenin (NAR) was recorded with the highest both in their free and bound forms in TP and reduced postdigestion. To the best of our knowledge, the present study is the first report to evaluate the effect of IVD on free and bound individual polyphenolic content in evaluated samples. [ABSTRACT FROM AUTHOR]

In this study, a novel radio‐frequency cold plasma‐assisted extraction (CPAE) process was developed for the extraction of anthocyanins from a type of agricultural biomass waste, purple corncob. The effects of cold plasma pretreatment on anthocyanin extraction were investigated, and this process was further optimized using response surface methodology. The components of purple corncob anthocyanins (PCAs) were analyzed by super‐high performance liquid chromatography‐mass spectrum. The antioxidant activity of PCAs was evaluated through 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and 2′‐azinobis‐(3‐ethylbenzthiazoline‐6‐sulfonate) (ABTS) scavenging capacity assays in vitro and physiological behaviors in vivo for Caenorhabditis elegans. The results showed that the optimal conditions of cold plasma pretreatment were discharge power 127 W, working pressure 150 Pa, and the treatment time 75 s. The maximum yield of PCAs was about 4.05 ± 0.05 mg/g corncob, much higher than that of the conventional solvent extraction and ultrasonic‐assisted extraction. PCAs were mainly composed of pelargonidin‐3‐galactoside (66.02 wt.%), cyanidin‐3‐galactoside (25.95 wt.%), cyanidin (8.02 wt.%), and petunidin‐3‐galactoside (0.02 wt.%). The extracted anthocyanins reflected the superior antioxidant activity. In terms of in vitro antioxidant ability, the half maximal inhibitory concentration (IC50) of PCAs for DPPH and ABTS were slightly lower than those of ascorbic acid. Meanwhile, C. elegans exhibited positive effects on several physiological behaviors by feeding PCAs, including a 29.25% increase in lifespan, and increases in antioxidant capacity, superoxide dismutase, and catalase (CAT) activity of 26.28%, 28.93%, and 22.24%, respectively. The CPAE process is therefore a highly competitive candidate for the realization of industrial PCAs extraction, combining some additional advantages of cold plasma treatment such as green process, low cost, short treatment time, and scale‐up production. Practical applications: Agricultural biomass wastes (e.g., corncob, straws, and husks) contain a large number of high value‐added natural active ingredients (e.g., polysaccharides, anthocyanins, and polyphenols). However, a highly efficient extraction of these natural active ingredients is always sought, as the protection of lignocellulosic cell walls hinders the extraction of intracellular products. In this work, the cold plasma‐assisted extraction (CPAE) process showed a comparatively higher anthocyanin yield than the conventional solvent extraction and ultrasonic‐assisted extraction processes. This was due to the fact that the high‐energy helium plasma attack readily broke down the lignocellulosic structure of the plant cell walls, resulting in the rapid release of intracellular purple corncob anthocyanins into the extraction medium. This study suggests that the CPAE process will become an emerging application for the industrial extraction of high value‐added natural active ingredients from agricultural biomass wastes. [ABSTRACT FROM AUTHOR]

Regenerated protein fibres manufactured from food side‐streams offer significant potential as circular and sustainable fibres, but greater knowledge of their dyeing properties is required. In this research, coloration of casein fibres with dyes also extracted from blackcurrant skins left over from juice pressing is explored. Casein fibre was dyed with blackcurrant extract, rich in anthocyanins, from pH 2 to pH 6 and from 40 to 80°C, with and without alum. Casein fibres could be dyed with blackcurrant extract across all conditions tested, and under optimal conditions, dyeing is achieved with medium depths of colour with good wash fastness. Highest sorption of anthocyanins onto casein is observed at pH 4, where anthocyanins are a mixture of 60% neutral purple quinonoidal base form and 40% flavylium cation form; under these conditions dye–fibre interaction is optimal. At pH 2, casein fibre has a highly positively charged surface and anthocyanin is in the flavylium cation form, leading to some dye–fibre repulsion. At pH 6, the slightly negatively charged casein fibre demonstrates lower sorption of the mixture of 40% purple quinonoidal base form and 60% the anionic quinonoidal base form, again leading to some dye–fibre repulsion. Presence of alum in the dyebath enhances sorption of anthocyanins onto fibre at pH 4 due to formation of Al–anthocyanin complexes. Wash fastness of the dyeings is better as pH increases and as temperature increases. [ABSTRACT FROM AUTHOR]

Our goal was to determine whether anthocyanin‐producing species (red) use different photoprotective strategies to cope with excess light during fall senescence compared with non‐anthocyanin‐producing species (yellow). In a previous study, we found that a yellow species retained the photoprotective PsbS protein in late autumn, while a red species did not. Specifically, we tested the hypothesis that red species make less use of zeaxanthin and PsbS‐mediated thermal dissipation, as they rely on anthocyanins for photoprotection. We monitored four red (Acer ginnala, Rhus typhnia, Parenthocissus quinquefolia, Viburnum dentatum) and four yellow species (Acer negundo, Ostrya virginiana, Vitis riparia, Zanthoxylum americanum) throughout autumn senescence and analyzed pigments, protein content, and chlorophyll fluorescence. We found yellow species retained the PsbS protein at higher levels, and had higher dark retention of zeaxanthin in late autumn relative to red species. All species retained lutein and the pool of xanthophyll cycle pigments in higher amounts than other carotenoids in late autumn. Our data support the hypothesis that red species use anthocyanins as a photoprotective strategy during autumn senescence, and therefore make less use of PsbS and zeaxanthin‐mediated thermal dissipation. We also found species‐specific variation in the particular combination of photoprotective strategies used. [ABSTRACT FROM AUTHOR]

Summary: Transient expression in Nicotiana benthamiana offers a robust platform for the rapid production of complex secondary metabolites. It has proven highly effective in helping identify genes associated with pathways responsible for synthesizing various valuable natural compounds. While this approach has seen considerable success, it has yet to be applied to uncovering genes involved in anthocyanin biosynthetic pathways. This is because only a single anthocyanin, delphinidin 3‐O‐rutinoside, can be produced in N. benthamiana by activation of anthocyanin biosynthesis using transcription factors. The production of other anthocyanins would necessitate the suppression of certain endogenous flavonoid biosynthesis genes while transiently expressing others. In this work, we present a series of tools for the reconstitution of anthocyanin biosynthetic pathways in N. benthamiana leaves. These tools include constructs for the expression or silencing of anthocyanin biosynthetic genes and a mutant N. benthamiana line generated using CRISPR. By infiltration of defined sets of constructs, the basic anthocyanins pelargonidin 3‐O‐glucoside, cyanidin 3‐O‐glucoside and delphinidin 3‐O‐glucoside could be obtained in high amounts in a few days. Additionally, co‐infiltration of supplementary pathway genes enabled the synthesis of more complex anthocyanins. These tools should be useful to identify genes involved in the biosynthesis of complex anthocyanins. They also make it possible to produce novel anthocyanins not found in nature. As an example, we reconstituted the pathway for biosynthesis of Arabidopsis anthocyanin A5, a cyanidin derivative and achieved the biosynthesis of the pelargonidin and delphinidin variants of A5, pelargonidin A5 and delphinidin A5. [ABSTRACT FROM AUTHOR]