Journal Article Review Epublish
PubMed: 40649998 DOI: 10.3390/ijms26136225
Occurrence, Biosynthesis, and Health Benefits of Anthocyanins in Rice and Barley.
Int J Mol Sci 26(13)
Authors: Essam A ElShamey, Xiaomeng Yang, Jiazhen Yang, Xiaoying Pu, Li'E Yang, Changjiao Ke, Yawen Zeng
Affiliations
- Biotechnology and Germplasm Resources Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650205, China.
- Rice Research Department, Field Crops Research Institute, Agricultural Research Center, Cairo 12619, Egypt.
Abstract
The occurrence of anthocyanins in rice (Oryza sativa) and barley (Hordeum vulgare) varies among cultivars, with pigmented varieties (e.g., black rice and purple barley) accumulating higher concentrations due to genetic and environmental factors. The biosynthesis of anthocyanins is regulated by a complex network of structural and regulatory genes. Key enzymes in the pathway include chalcone synthase (CHS), chalcone isomerase (CHI), flavanone 3-hydroxylase (F3H), dihydroflavonol 4-reductase (DFR), anthocyanidin synthase (ANS), and UDP-glucose flavonoid 3-O-glucosyltransferase (UFGT). These genes are tightly controlled by transcription factors (TFs) from the MYB, bHLH (basic helix-loop-helix), and WD40 repeat families, which form the MBW (MYB-bHLH-WD40) regulatory complex. In rice, OsMYB transcription factors such as OsMYB3, OsC1, and OsPL (Purple Leaf) interact with OsbHLH partners (e.g., OsB1, OsB2) to activate anthocyanin biosynthesis. Similarly, in barley, HvMYB genes (e.g., HvMYB10) coordinate with HvbHLH TFs to regulate pigment accumulation. Environmental cues, such as light, temperature, and nutrient availability, further modulate these TFs, influencing the production of anthocyanin. Understanding the genetic and molecular mechanisms behind the biosynthesis of anthocyanins in rice and barley provides opportunities for the development of biofortification strategies that enhance their nutritional value.
MeSH
Genes, Transcription Factors, Chalcone, Anthocyanins