Identification of the Biosynthetic Pathway for Anthocyanin Triglucoside, the Precursor of Polyacylated Anthocyanin, in Red Cabbage.

Riko Horiuchi, Yuzo Nishizaki, Natsumi Okawa, Ayaka Ogino, Nobuhiro Sasaki

Journal of agricultural and food chemistry 2020 Sep 09

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Red cabbage anthocyanin is utilized as a natural food colorant because of its stable and brilliant coloration. The major anthocyanin of red cabbage is cyanidin (Cy) mono- and di-acyltriglucoside; however, the biosynthetic pathway to generate this anthocyanin remains unclear. We isolated and identified four uridine diphosphate-glucose-dependent glucosyltransferase (UGT) cDNAs from red cabbage using RNA-seq. UGTs are involved in Cy triglucoside (CytriG) synthesis, the precursor of Cy acyltriglucoside. Enzymatic assays using recombinant proteins suggested that UGT78D5 encodes Cy 3GT, UGT79B45 encodes Cy 3-glucoside GT, UGT75C2 encodes Cy 3-sophoroside (Cy3Sp) 5GT, and UGT79B44 encodes flavonol 3-glucoside GT. Anthocyanin GT assays using crude proteins prepared from red cabbage suggested that CytriG is produced from intermediate products in the following order: Cy, Cy3G, Cy3Sp, and CytriG.

Citation

Riko Horiuchi, Yuzo Nishizaki, Natsumi Okawa, Ayaka Ogino, Nobuhiro Sasaki. Identification of the Biosynthetic Pathway for Anthocyanin Triglucoside, the Precursor of Polyacylated Anthocyanin, in Red Cabbage. Journal of agricultural and food chemistry. 2020 Sep 09;68(36):9750-9758