Anthocyanin accumulation, biosynthesis and antioxidant capacity of black sweet corn (Zea mays L.) during kernel development over two growing seasons
文献类型： 外文期刊
作者： Hu, Xiaodan 1 ; Liu, Jianhua 2 ; Li, Wu 2 ; Wen, Tianxiang 2 ; Li, Tong 3 ; Guo, Xin-Bo 1 ; Liu, Rui Hai 3 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Overseas Expertise Intro Ctr Discipline Innovat F, Ctr 111, Guangzhou 510640, Peoples R China
2.Guangdong Acad Agr Sci, Crop Res Inst, Key Lab Crops Genet Improvement Guangdong Prov, Guangzhou 510640, Peoples R China
3.Cornell Univ, Dept Food Sci, Stocking Hall, Ithaca, NY 14853 USA
关键词： Kernel development; Photosynthetically active radiation; Anthocyanin; Antioxidant activity
期刊名称：JOURNAL OF CEREAL SCIENCE （ 影响因子：3.616； 五年影响因子：3.891 ）
ISSN： 0733-5210
年卷期： 2020 年 95 卷
页码：
收录情况： SCI
摘要： In this study, the content changes of anthocyanins levels, antioxidant activities as well as related genes in their biosynthesis pathways of two seasons black sweet corn kernels were determined. Generally, three anthocyanins contents showed similar trend with peak at 10 days after pollination (DAP) in both seasons existing as free forms, and they gradually grew afterwards as kernel matured. Pelargonidin as the leading component was decreased significantly in autumn comparing to contents in summer which may be affected by lower photosynthetically active radiation (PAR) and distinct gene expression levels. CF1, F3H and LAD as the essential genes in flavonoid and anthocyanin biosynthesis had high expression levels indicating higher production of flavonoid and anthocyanin. Black sweet corn (BSC) exhibited good in vitro and cellular antioxidant abilities compared to many fruits and vegetables indicating that BSC could be developed as a substitute food with high anthocyanin profiles and antioxidant capacity.
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