- 著者
- Takanori Masukawa Kyeong-Seong Cheon Daiki Mizuta Akira Nakatsuka Nobuo Kobayashi
- 出版者
- 一般社団法人 園芸学会
- 雑誌
- The Horticulture Journal (ISSN:21890102)
- 巻号頁・発行日
- pp.OKD-075, (Released:2017-07-05)
- 被引用文献数
- 8
Flavonoid 3'-hydroxylase (F3'H) has an important role in determining anthocyanin patterns in plants. Here, we analyzed root coloration characteristics in the radish by investigating anthocyanidin and expression of F3'H genes in cultivars with purple, red, or white roots. Cyanidin was detected in the roots of the purple radish, while pelargonidin was found in the red radish; however, neither of these anthocyanidins was detected in white radish. We isolated the RsF3'H gene of the purple root radish and found that it showed a relatively higher level of expression compared to the RsF3'H of the red radish. Moreover, we identified a retrotransposon, gypsy-Ty3, in the first exon of the F3'H homolog in the red radish. These results suggested that the F3'H enzyme may determine cyanidin-based anthocyanin in the purple radish, and that the lack of F3'H function due to the retrotransposon insertion, contributed to pelargonidin-based anthocyanin accumulation in the red radish.
- 著者
- Takanori Masukawa Masayuki Kadowaki Toshikazu Matsumoto Akira Nakatsuka Kyeong-Seong Cheon Kazuhisa Kato Fumi Tatsuzawa Nobuo Kobayashi
- 出版者
- The Japanese Society for Horticultural Science
- 雑誌
- The Horticulture Journal (ISSN:21890102)
- 巻号頁・発行日
- pp.OKD-132, (Released:2018-01-06)
- 被引用文献数
- 2
Purple and red colored root characteristics were introduced to a local pungent radish “Izumo orochi daikon” ‘Susanoo’, and several characteristics including food functional components were evaluated. The root and leaf phenotype, the pigment composition, the isothiocyanate and soluble solids contents, and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity in the root were investigated. These characteristics were compared between the mass selection breeding lines of purple, red roots and their parent cultivars. Although one-third of individuals in the M6 and M7 were non colored, the colored root characteristics was introduced into ‘Susanoo’. The main anthocyanins in the deep reddish purple colored purple root lines were acylated cyanidin 3-sophoroside-5-glucosides, and those in the vivid purplish red colored red root lines were acylated pelargonidin 3-sophoroside-5-glucosides, which corresponded to the main anthocyanins in their respective colored root parental cultivars. The isothiocyanate contents in the purple and red root lines were almost the same as that in ‘Susanoo’. The DPPH radical scavenging activity of the purple and red root lines was almost two times higher than that of ‘Susanoo’. These results showed that the food functionality was enhanced by introduction of a colored root characteristic in ‘Susanoo’.