Fine-mapping of the BjPur gene for purple leaf color in Brassica juncea
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ORIGINAL ARTICLE
Fine‑mapping of the BjPur gene for purple leaf color in Brassica juncea Shuangping Heng1,2 · Qiqi Cheng1 · Tian Zhang1 · Xujia Liu1 · Hao Huang2 · Peijie Yao1 · Zhixin Liu1 · Zhengjie Wan1 · Tingdong Fu3 Received: 12 March 2020 / Accepted: 5 June 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Purple leaves are rich in health-protecting anthocyanins and food colorants in Brassica juncea. But the causal gene, which is related to leaf color formation, have not been reported in B. juncea. Anthocyanins mainly accumulated throughout the adaxial and abaxial epidermal leaf cells of purple leaves. A genetic analysis indicated that an incompletely dominant gene controls the purple leaf trait in B. juncea. Furthermore, the BjPur gene, which increased anthocyanin accumulation in purple-leaf mustard, was cloned. Blast and phylogenetic analyses revealed that BjPur encodes a new R2R3-MYB transcription factor. Sequence analysis of two alleles revealed a DNA sequence insertion in the first intron of BjPur in green leaves parent line (LY) when compared with the BjPur gene in the purple-leaf parent line (ZY). And this insertion greatly reduced the transcription of BjPur in green leaves. In purple-leaf plants, the transcript level of BjPur was significantly higher in leaves than in roots, stems, siliques, and flower buds. Additionally, molecular markers linked to leaf color were developed to distinguish different genotypes of B. juncea. These results will be helpful for the genetic improvement of the purple leaf color in B. juncea.
Introduction Brassica juncea (2n = 36, AABB) have been widely used as an important economic vegetable, oilseed and condiment crop worldwide. It was generated by hybridization between two progenitor species, Brassica rapa (2n = 20, AA) and Brassica nigra (2n = 16, BB), followed by spontaneous chromosome doubling (Yang et al. 2016). Cultivated mustard varieties, which are widely used as fresh and pickled Communicated by Annaliese S Mason. Shuangping Heng and Qiqi Cheng have contributed equally to this work. Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00122-020-03634-9) contains supplementary material, which is available to authorized users. * Zhengjie Wan [email protected] 1
College of Horticulture and Forestry, Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
2
College of Life Science, Xinyang Normal University, Xinyang 464000, People’s Republic of China
3
College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
vegetables, have important economic value. Purple leaf color in mustard is mainly caused by the accumulation of anthocyanins. Anthocyanins are natural food colorants that play many important roles in antioxidant activities (Neill et al. 2002), and resistance to biotic and abiotic stresses (Oh et al. 2011), and benefit human health (Petroni and Tonelli 2011). The accu
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