Abstract
Anthocyanins extracted from black carrots have received increased interest as natural colorants in recent years. The reason is mainly their high content of acylated anthocyanins that stabilizes the color and thereby increases the shelf-life of products colored with black carrot anthocyanins. Still, the main type of anthocyanins synthesized in all black carrot cultivars is cyanidin limiting their use as colorants due to the narrow color variation. Additionally, in order to be competitive against synthetic colors, a higher percentage of acylated anthocyanins and an increased anthocyanin content in black carrots are needed. However, along with the increased interest in black carrots there has also been an interest in identifying the structural and regulatory genes associated with anthocyanin biosynthesis in black carrots. Thus, huge progress in the identification of genes involved in anthocyanin biosynthesis has recently been achieved. Given this information it is now possible to attempt to modulate anthocyanin compositions in black carrots through genetic modifications. In this review we look into genetic modification opportunities for generating taproots of black carrots with extended color palettes, with a higher percentage of acylated anthocyanins or a higher total content of anthocyanins.
Highlights
The anthocyanins have received increased interest as natural colorants for application in the food and beverage industry in recent years [1,2]
DcPAL4, DcC4H1, Dc4CL3-1 genes of the general phenylpropanoid pathway providing the flux for the anthocyanin pathway and the DcCHS1, DcCHI1, DcF3H1, DcF30 H1, DcDFR1, and DcLDOX1/anthocyanidin synthase (ANS) genes leading to cyanidin synthesis (Figure 2)
An increase in peonidin biosynthesis and a change of color in black carrot taproots might be achieved through a transgenic approach by introducing an OMT gene isolated from another species (Table 1, approach 3a) or by an intra-/cisgenic approach overexpressing the DcOMT1-1 gene already identified in a black carrot cultivar (Table 1, approach 3b)
Summary
The anthocyanins have received increased interest as natural colorants for application in the food and beverage industry in recent years [1,2]. The stability is primarily dependent on the pH, temperature, use of anthocyanins as natural colorants is often limited by their low stability, which can light, and the degree of copigmentation and acylation [5,6,11,12,13]. Cost shows that theof anthocyanin content mustwould be increased at leastto3increase times in the black carrots higher percentage acylated anthocyanins be desirable color stain order to beiscompetitive synthetic colors [25]. Industry of theofpresent production become increasingly high, there has been an interest in identifying the structural cost shows that the anthocyanin content must be increased at least 3 times in black carrots and regulatory genes associated anthocyanin biosynthesis in black carrots. In this paper we will look into genetic modification opportunities for generating taproots of black carrots with extended color palettes, with a higher percentage of acylated anthocyanins or a higher total content of anthocyanins
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