Selenium and anthocyanins share the same transcription factors R2R3MYB and bHLH in wheat

文献类型： 外文期刊

第一作者： Pu, Zhien

作者： Pu, Zhien;Wei, Guanghui;Dai, Shoufen;Wang, Jirui;Jiang, Qiantao;Wei, Yuming;Zheng, Youliang;Pu, Zhien;Guo, Han;Li, Yang;Li, Yong;Li, Wei;Wei, Guanghui;Dai, Shoufen;Wang, Jirui;Jiang, Qiantao;Wei, Yuming;Zheng, Youliang;Liu, Zehou;Chen, Li

作者机构：

关键词： Transcriptional level; Selenium; Anthocyanins; MYB; bHLH

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 356 卷

页码：

收录情况： SCI

摘要： Anthocyanins and selenium have vital biological functions for human and plants, they were investigated thoroughly and separately in plants. Previous studies indicated pigmented fruits and vegetables had higher selenium concentration, but whether there is a relationship between anthocyanins and selenium is unclear. In this study, a combined phenotypic and genotypic methodological approach was undertaken to explore the potential relationship between anthocyanins and selenium accumulation by using phenotypic investigation and RNA-seq analysis. The results showed that pigmented cultivars enrichment in Se is a general phenomenon observed for these tested species, this due to pigmented cultivars have higher Se efficiency absorption. Se flow direction mainly improve concentration of S-rich proteins of LMW-GS. This may be a result of the MYB and bHLH coregulate anthocyanins biosynthesis and Se metabolism at the transcriptional level. This thesis addresses a neglected aspect of the relevant relationship between anthocyanins and selenium.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序