Co-regulation of Auxin and Cytokinin in Anthocyanin Accumulation During Natural Development of Purple Wheat Grains
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Co‑regulation of Auxin and Cytokinin in Anthocyanin Accumulation During Natural Development of Purple Wheat Grains Luhua Li1,2 · Guiping Yang1,2 · Mingjian Ren1,2 · Zhongni Wang3 · Yashu Peng1,2 · Ruhong Xu1,2 Received: 20 May 2020 / Accepted: 24 September 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Purple-colored wheat is a kind of wheat with purple-colored grains that contain significant levels of anthocyanins, and anthocyanins benefit human health because of their antioxidant activities. Many studies indicated stresses can significantly induce anthocyanin accumulation during grain development. However, the effects of auxins and cytokinins (CKs) on anthocyanin accumulation during purple grain development have been poorly investigated. Here, we explored the relationships of endogenous auxins and CKs with anthocyanin accumulation during the natural development of purple wheat grains. We found dynamic change of auxin content was consistent with anthocyanin accumulation trend during seed development, which began to rapidly increase from 25 dpa up to the maximum level at 35 dpa. Conversely, CKs, including iPR, cZ, czR, tZ, and tZR, significantly decreased at 25 dpa. The relative expression of GzPIN1, GzLAX3, GzIAA12, GzABP1, GzZOG2, GzUGT , and GzCKX2 was assessed, which is in agreement with ABA and CK accumulation. The findings indicated that auxins and CKs were involved in anthocyanin accumulation during purple grain development in an antagonistic manner. Meanwhile, the contents of the antioxidant enzymes POD and CAT were consistent with the dynamic change in the anthocyanin accumulation rate, which implied that ROS signaling participates in the regulation of anthocyanin accumulation. Keywords Purple wheat · Anthocyanin · Auxin · Cytokinins Abbreviations PIN PIN-FORMED LAX LIKE AUXIN1 IAA Indole-3-acetic acid ABP Auxin-binding protein ZOG CK-O-glucosyltransferases UGT Uridine diphosphate glycosyltransferases CKX CK oxidases POD Peroxidase CAT Catalase 2,4-D 2,4-Dichlorophenoxyacetic acid NAA Naphthalene acetic acid Luhua Li and Guiping Yang have contributed equally to this work. * Ruhong Xu [email protected] 1
College of Agriculture, Guizhou University, Guiyang 550025, China
2
Guizhou Sub-Center of National Wheat Improvement Center, Guiyang 550025, China
3
Guizhou Rice Research Institute, Guizhou Provincial Academy of Agricultural Science, Guiyang 550006, China
ARF Auxin response factor SOD Superoxide dismutase TAA Tryptophan aminotransferase of Arabidopsis TAR Tryptophan aminotransferases YUC YUCCA AKR Aldo-ketoreductase 5GN4 Auxin-induced protein 5NG4 ARP Auxin-repressed protein AHKs Arabidopsis Histidine kinases ZNG CK-N-glucosyltransferase AUX/IAA AUXIN/indole acetic acid
Introduction Wheat (Triticum aestivum L.) is an important crop worldwide. Purple-colored wheat has purple-colored grains that contain significant levels of anthocyanins, commonly in the pericarp (Zeven 1991; Liu et al. 2010). The anthocyanins have antioxidant ac
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