Anthocyanins are a group of natural occurring pigments responsible for the red-blue colour of many fruits and vegetables. Anthocyanins are of interest for two reasons because they cannot only be used in the technological field as natural colorants but also have important implications in the field of human health. Numerous studies indicate the potential effect that this family of flavonoids may have in reducing the incidence of cardiovascular disease, cancer, hyperlipidemias and other chronic diseases through the intake of anthocyanin-rich foods. This review examines existing literature in this area: from plant content and distribution to health implications, including the effect of agronomic and genetic modifications on the anthocyanin content of plants as well as other biotechnological factors and food processing. The bioavailability, metabolism, bioactivity, and epidemiology of anthocyanins will also be reviewed.

Anthocyanins: from plant to health

Lodging resistance of winter wheat (Triticum aestivum L.): Lignin accumulation and its related enzymes activities due to the application of paclobutrazol or gibberellin acid

Phenylalanine ammonia-lyase and cinnamate 4-hydroxylase are important enzymes in allocating significant amounts of carbon from phenylalanine into the biosynthesis of several important secondary metabolites. Tea is an important crop of commerce known for its beverage and medicinally important flavonoid compounds, mainly catechins. As metabolic flux for the operation of the flavonoid pathway is maintained through the activities of PAL and C4H, thus, catechins biosynthesis in tea is critically dependent on the products of these enzymes. We examined the expression of PAL and C4H. Sequence encoding CsPAL was isolated from tea by polymerase chain reaction using sequence information available at the NCBI GenBank. Sequence encoding C4H was isolated from tea by using differential display of mRNA and rapid amplification of cDNA ends technology. CsC4H (AY641731) comprised of 1,352 bp full-length cDNA with open reading frame of 1,173 bp encoding 390 amino acids. Catechin contents decreased in response to drought stress (DS), abscisic acid (ABA), and gibberellic acid (GA3) treatments but increased in response to wounding. The expression of CsPAL and CsC4H showed the same behavior under the above treatments and was also in accordance with the catechin contents. A positive correlation between catechin contents and gene expression suggested a critical role of the enzymes in catechins biosynthesis and a crosstalk between phenylpropanoid and flavonoid pathways.

Phenylalanine ammonia-lyase (PAL) and cinnamate 4-hydroxylase (C4H) and catechins (flavan-3-ols) accumulation in tea.

Zinc (Zn) deficiency is one of the most important micronutrient disorders affecting human health. Wheat is the staple food for 35% of the world’s population and is inherently low in Zn, which increases the incidence of Zn deficiency in humans. Major wheat-based cropping systems viz. rice–wheat, cotton–wheat and maize–wheat are prone to Zn deficiency due to the high Zn demand of these crops. This review highlights the role of Zn in plant biology and its effect on wheat-based cropping systems. Agronomic, breeding and molecular approaches to improve Zn nutrition and biofortification of wheat grain are discussed. Zinc is most often applied to crops through soil and foliar methods. The application of Zn through seed treatments has improved grain yield and grain Zn status in wheat. In cropping systems where legumes are cultivated in rotation with wheat, microorganisms can improve the available Zn pool in soil for the wheat crop. Breeding and molecular approaches have been used to develop wheat genotypes with high grain Zn density. Options for improving grain yield and grain Zn concentration in wheat include screening wheat genotypes for higher root Zn uptake and grain translocation efficiency, the inclusion of these Zn-efficient genotypes in breeding programs, and Zn fertilization through soil, foliar and seed treatments.

Zinc nutrition in wheat-based cropping systems

Dietary Flavonoids and Phenolic Compounds

Effect of GA3 spraying on lignin and auxin contents and the correlated enzyme activities in bayberry (Myrica rubra Bieb.) during flower-bud induction

Comparison of anthocyanin accumulation and morpho-anatomical features in apple skin during color formation at two habitats

Activity and distribution of carbonic anhydrase in leaf and ear parts of wheat (Triticum aestivumL.)

Quality Evaluation of Large-Scale, Short-Term Storage of Shelled Corn with a Slightly High Moisture Content

This research investigated the storability of sea rice paddy in an experimental silo for 11.5 months. Water was circulated in the silo walls from June 30 to maintain a grain bulk temperature of 23°C. The dry-bulb temperatures in three layers (top, middle, and bottom) of paddy bulk showed very small differences, but the intergranular air parameters such as relative humidity (RH), wet-bulb temperature and humidity ratio in middle and bottom bulk layers were significantly higher than those of top bulk layer, and storage insects occurred in these two bulk layers from August to September as a result that sulfuryl fluoride gas fumigation was done on September 30. During storage, the rice's water absorption rate and gruel solids loss decreased with storage time, while the peak temperature of gelatinization (Tp) increased, and water uptake ratio and taste panel score remained unchanged. Fatty acid profile analysis shows that the total, saturated, and unsaturated fatty acid concentrations decreased with storage time, while the unsaturated-to-saturated fatty acid ratio increased. Compared to top bulk layer, the bottom layer had lower water absorption rate and fatty acid concentration, and a similar Tp and better cooking property. Further compared with a short-grain Japonica paddy (cv. Yanfeng) stored in a large cooled warehouse before and after oversummering, sea rice paddy stored in the experimental silo had lower protein content, but had a higher Tp, poly-unsaturated fatty acid content and unsaturated-to-saturated fatty acid ratio, and similar amylose content and taste panel score. These results suggest that sea rice has good storability, and quasi-low-temperature storage (23°C) requires autumn chemical fumigation to control the storage insects. 

Xingjun Li

Papers

Effect of GA3 spraying on lignin and auxin contents and the correlated enzyme activities in bayberry (Myrica rubra Bieb.) during flower-bud induction

Comparison of anthocyanin accumulation and morpho-anatomical features in apple skin during color formation at two habitats

Activity and distribution of carbonic anhydrase in leaf and ear parts of wheat (Triticum aestivumL.)

Quality Evaluation of Large-Scale, Short-Term Storage of Shelled Corn with a Slightly High Moisture Content

Effects of small-scale storage on the cooking property and fatty acid profile of sea rice paddy