Abstract
Anthocyanins are antioxidants used as natural colorants and are beneficial to human health. Anthocyanins contribute to reactive oxygen species detoxification and sustain plant growth and development under different environmental stresses. They are phenolic compounds that are broadly distributed in nature and are responsible for a wide range of attractive coloration in many plant organs. Anthocyanins are found in various parts of plants such as flowers, leaves, stems, shoots, and grains. Considering their nutritional and health attributes, anthocyanin-enriched rice or pigmented rice cultivars are a possible alternative to reduce malnutrition around the globe. Anthocyanin biosynthesis and storage in rice are complex processes in which several structural and regulatory genes are involved. In recent years, significant progress has been achieved in the molecular and genetic mechanism of anthocyanins, and their synthesis is of great interest to researchers and the scientific community. However, limited studies have reported anthocyanin synthesis, transportation, and environmental conditions that can hinder anthocyanin production in rice. Rice is a staple food around the globe, and further research on anthocyanin in rice warrants more attention. In this review, metabolic and pre-biotic activities, the underlying transportation, and storage mechanisms of anthocyanins in rice are discussed in detail. This review provides potential information for the food industry and clues for rice breeding and genetic engineering of rice.
Highlights
Anthocyanins are water-soluble plant pigments, responsible for a wide range of attractive colors in leaves, fruits, grains, and flowers [1], with most colors being red, blue, purple, and dark purple [2]
We showed that in rice, once produced, the anthocyanins are transported from the site of synthesis (ER), could pass through the Golgi apparatus for acylated and methylated anthocyanin to their site of accumulation in the cells of vegetative and generative organs, and be stored via vacuolar sequestration at a high concentration which gives the intensely colored chemical structure [6,59]
Mg promotes the expression level of OsPAL, OsANS, OsDFR, OsF3H, and OsCHS [149]. This result agrees with Sinilal and co-workers [148], who reported that Mg2+ acts as a co-enzyme regulator in anthocyanin biosynthesis that could sustain a high level of anthocyanin in the rice pericarp
Summary
Anthocyanins are water-soluble plant pigments, responsible for a wide range of attractive colors in leaves, fruits, grains, and flowers [1], with most colors being red, blue, purple, and dark purple [2]. Mediators, (2) strong antioxidants, (3) chelating agents for metalloids and metals, and (4) sunscreen and promoter of leaf turgor, mainly during nutrient shortage [6] Some scientific studies such as animal models and human clinical trials revealed that anthocyanins have potential antioxidant and antimicrobial properties, improve visual and neurological health, and protect against various non-communicable diseases [5]. They are considered health-promoting compounds [7] and may play a fundamental role in Biomolecules 2021, 11, 394. Note: The above table is based on the data of Goufo et al [26]
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