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Anthocyanin synthetase (ANS), a key enzyme in the final step of the anthocyanin synthesis pathway, catalyzes the conversion of leucoanthocyanidins to anthocyanins. In this study, an ANS structural protein (TRINITY_DN18024_c0_g1) was found to be associated with anthocyanin accumulation in leaves, named . Real-time quantitative fluorescence PCR analysis revealed that the expression of was significantly higher in red-leaved (variant) than green-leaved (wild-type) strains, which was consistent with the transcriptome data. The UPLC results showed that the cyanidin metabolites may be the key substance influencing the final color formation of . The gene was cloned and analyzed through bioinformatics analysis. has a total length of 1371 bp, and it encodes 360 amino acids. Analysis of the structural domain of the protein revealed that contains a PcbC functional domain. Protein secondary structure predictions indicate that α-helix, irregularly coiled, and extended chains are the major building blocks. Subcellular localization predicted that might be localized in the nucleus. The phylogenetic tree revealed that is relatively closely related to in . The prediction of miRNA showed that the gene is regulated by miR6200. This study provides a theoretical reference for further analyzing the regulatory mechanism of leaf color formation in .
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http://dx.doi.org/10.3390/ijms26051865 | DOI Listing |
Microb Cell Fact
September 2025
Biochemistry Division, Chemistry Department, Faculty of Science, Tanta University, Tanta, 31257, Egypt.
Background And Aim: Synthetic dyes in the textile industry pose risks to human health and environmental safety. The current study aims to examine the efficacy of a novel esterase derived from an endophyte fungus in decolorizing diverse dyes, focusing on its production, purification, optimization, and characterization.
Results: Trichoderma afroharzianum AUMC16433, a novel fungal endophyte with esterase-producing ability, was first detected from the cladodes of Opuntia ficus indica by ITS-rRNA sequencing.
Talanta
September 2025
Karamanoglu Mehmetbey University, Kamil Ozdag Science Faculty, Department of Chemistry, Karaman, 70100, Turkey.
Biogenic amines (BAs) are organic nitrogen compounds formed through microbial decarboxylation of amino acids during food spoilage and biological metabolism. Therefore, the development of rapid, selective, and cost-effective detection strategies for BAs is significant for ensuring food safety and quality. In this study, a new dicyanoisophorone-based fluorescent probe (IPC) was developed, capable of fluorescence detection of aliphatic primary amines (e.
View Article and Find Full Text PDFPhysiol Plant
September 2025
School of Forestry and Grassland Science, Ningxia University, Yinchuan, China.
Using high- and low-surface flatness fruits of Ziziphus jujuba Mill. cv. "Lingwuchangzao" at different developmental stages as test materials, this study examined the mechanisms underlying variations in fruit appearance and internal quality.
View Article and Find Full Text PDFFood Res Int
November 2025
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China. Electronic address:
In this study, yak bone collagen peptide-tea polyphenol binding peptides (YCP/TP) were successfully prepared and investigated for their positive effects in replacing nitrite to improve the color, texture, flavor and bacterial community structure of fermented sausages. Results showed that YCP/TP primarily binds through hydrogen bond interactions, enhancing its stability and functional properties. The YCP/TP can effectively inhibit the increase in pH, protein carbonyls and TBARS (p < 0.
View Article and Find Full Text PDFFood Res Int
November 2025
Department of Food and Drug, University of Parma, Viale Parco Area delle Scienze, 43124 Parma, Italy; Institute of Biophysics, National Research Council (CNR), Via Ugo La Malfa 153, 90146 Palermo, Italy.
The hop plant is gaining interest in the food, pharmaceutical, and cosmetics industries due to its abundance of secondary metabolites. However, branches and leaves, despite their antioxidant potential, are typically discarded. To valorize these components as functional ingredients they were dried, milled into hop powder (HP), and used to enrich bread.
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