TY - JOUR

T1 - Anthocyanin Composition and Content in Rye Plants with Different Grain Color

AU - Zykin, Pavel A.

AU - Andreeva, Elena A.

AU - Lykholay, Anna N.

AU - Tsvetkova, Natalia V.

AU - Voylokov, Anatoly V.

PY - 2018/4

Y1 - 2018/4

N2 - The color of grain in cereals is determined mainly by anthocyanin pigments. A large level of genetic diversity for anthocyanin content and composition in the grain of different species was observed. In rye, recessive mutations in six genes (vi1...vi6) lead to the absence of anthocyanins in all parts of the plant. Moreover, dominant genes of anthocyanin synthesis in aleurone (gene C) and pericarp (gene Vs) also affect the color of the grain. Reverse phase high-performance liquid chromatography and mass spectrometry were used to study anthocyanins in 24 rye samples. A lack of anthocyanins in the lines with yellow and brown grain was determined. Delphinidin rutinoside and cyanidin rutinoside were found in the green-seeded lines. Six samples with violet grains significantly varied in terms of anthocyanin composition and content. However, the main aglycone was cyanidin or peonidin in all of them. Monosaccharide glucose and disaccharide rutinose served as the glycoside units. Violet-seeded accession forms differ in the ratio of the main anthocyanins and the range of their acylated derivatives. The acyl groups were presented mainly by radicals of malonic and sinapic acids. For the colored forms, a profile of the revealed anthocyanins with the indication of their contents was given. The obtained results are discussed in connection to similar data in rice, barley, and wheat, which will provide a perspective for future investigations.

AB - The color of grain in cereals is determined mainly by anthocyanin pigments. A large level of genetic diversity for anthocyanin content and composition in the grain of different species was observed. In rye, recessive mutations in six genes (vi1...vi6) lead to the absence of anthocyanins in all parts of the plant. Moreover, dominant genes of anthocyanin synthesis in aleurone (gene C) and pericarp (gene Vs) also affect the color of the grain. Reverse phase high-performance liquid chromatography and mass spectrometry were used to study anthocyanins in 24 rye samples. A lack of anthocyanins in the lines with yellow and brown grain was determined. Delphinidin rutinoside and cyanidin rutinoside were found in the green-seeded lines. Six samples with violet grains significantly varied in terms of anthocyanin composition and content. However, the main aglycone was cyanidin or peonidin in all of them. Monosaccharide glucose and disaccharide rutinose served as the glycoside units. Violet-seeded accession forms differ in the ratio of the main anthocyanins and the range of their acylated derivatives. The acyl groups were presented mainly by radicals of malonic and sinapic acids. For the colored forms, a profile of the revealed anthocyanins with the indication of their contents was given. The obtained results are discussed in connection to similar data in rice, barley, and wheat, which will provide a perspective for future investigations.

KW - Anthocyanins/analysis

KW - Chromatography, High Pressure Liquid

KW - Mass Spectrometry

KW - Oryza/chemistry

KW - Pigmentation

KW - Secale/chemistry

KW - Triticum/chemistry

KW - Zea mays/chemistry

KW - L.

KW - HPLC-MS analysis

KW - BLUE

KW - BLACK RICE

KW - comparative genetics

KW - PURPLE

KW - WHEAT

KW - IDENTIFICATION

KW - anthocyanin identification

KW - rye inbred lines

KW - FLAVONOID BIOSYNTHESIS

KW - genes of grain color

KW - PERICARP

KW - BARLEY

KW - GENES

UR - http://www.scopus.com/inward/record.url?scp=85045666865&partnerID=8YFLogxK

U2 - 10.3390/molecules23040948

DO - 10.3390/molecules23040948

M3 - Article

C2 - 29671758

AN - SCOPUS:85045666865

VL - 23

JO - Molecules

JF - Molecules

SN - 1420-3049

IS - 4

M1 - 948

ER -