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Sook Yi Song,Sunggil Kim,Haejeen Bang,Cheol-Woo Kim,Jin Seong Moon,Bhimanagouda S. Patil 한국육종학회 2013 한국육종학회 심포지엄 Vol.2013 No.07
Inactivation of the gene (DFR-A) coding for dihydroflavonol 4-reductase (DFR) involved in the anthocyanin biosynthesis pathway results in a yellow bulb color in onion (Allium cepa L.) and three inactive alleles have previously been identified in onion. Additionally, three active and six inactive DFR-A alleles were newly identified from extensive analyses of diverse onion germplasm. Presently, a yellow mutant containing a 171-bp deletion in the promoter region was identified and designated DFR-APD. Critically reduced transcription of this mutant allele and perfect co-segregation with color phenotypes in segregating populations were observed. Another yellow mutant (DFR-A5’DEL) containing a 518-bp deletion covering exons 1 and 2, which played important roles in DFR function, was identified. Meanwhile, both 2-bp and 4-bp insertions in the coding region leading to creation of pre-mature stop codons were also identified and designated DFR-AGT and DFR-A2AT, respectively. A 1-bp substitution mutation (DFR-AK48N) changing a positively charged lysine residue into a neutral asparagine was identified. This lysine residue, a NADPH binding site, was strictly conserved in other species. In addition, insertion of a leucine residue around substrate binding sites and catalytic triad was identified in several yellow accessions and was designated DFR-ATTA. Phylogenetic analysis of DFR-A alleles showed that all inactive alleles were independently derived from four different active alleles. In addition, the close relatedness and diversity of DFR-A mutants implied that all these mutations might have occurred after domestication of onions and had probably been maintained by artificial selection.
Kil Sun Yoo,Haejeen Bang,Leonard Pike,Bhimanagouda S. Patil,Eun Jin Lee 한국원예학회 2020 Horticulture, Environment, and Biotechnology Vol.61 No.2
Plant pigments such as anthocyanins and carotenoids have been shown to be benefi cial to human health. Therefore, carrotlines of diff erent colors have been recently developed. This study aimed to characterize terpenoid, carotene, anthocyanin,and soluble solids content and antioxidant activity levels in orange, yellow, black, and purple carrots to develop new colorcarrot cultivars with more nutrients, health benefi ts, and consumer acceptance. Both individual and total terpenoid contentgreatly varied among breeding lines. Each line had a unique composition, and there was no general pattern between color andterpenoid content. Orange carrot roots had high levels of α-carotene, β-carotene, and total carotenoids compared with yellow. Red carrots were characterized by high lycopene content, and black carrots exhibited identical levels of lycopene content toyellow carrots. Leaf tissues contained lutein as the main carotenoid followed by β-carotene. There was no clear relationshipbetween leaf and root carotene profi les and content. Black and purple root colors were determined by composition and amountof anthocyanin compounds, and about fi ve major compounds were detected in this study. Total anthocyanin content was highin solid black carrots and decreased as the interior root color contained more yellow, with low and trace levels in purple andorange carrots, respectively. Soluble solid content ranged between 4.0 and 9.5 °Brix among lines. Anthocyanin content washighly correlated with antioxidant activity. Each color of carrot contained diff erent levels of the tested compounds and mayrequire extensive breeding to obtain desired levels.