文献类型： 外文期刊
作者： Pu, Zhien 1 ; Wei, Guanghui 1 ; Liu, Zehou 4 ; Chen, Li 5 ; Guo, Han 2 ; Li, Yang 2 ; Li, Yong 2 ; Dai, Shoufen 1 ; Wang, Ji 1 ;
作者机构： 1.Sichuan Agr Univ, Coll Agron, Wenjiang 611130, Sichuan, Peoples R China
2.Sichuan Agr Univ, State Key Lab Crop Gene Explorat & Utilizat South, Wenjiang, Peoples R China
3.Sichuan Agr Univ, Triticeae Res Inst, Wenjiang 611130, Sichuan, Peoples R China
4.Sichuan Acad Agr Sci, Crop Res Inst, Chengdu 610066, Sichuan, Peoples R China
5.Yibin Prod Qual Supervis & Insepct Inst, Yibin 644000, Sichuan, Peoples R China
关键词： Transcriptional level; Selenium; Anthocyanins; MYB; bHLH
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2021 年 356 卷
页码：
收录情况： SCI
摘要： Anthocyanins and selenium have vital biological functions for human and plants, they were investigated thoroughly and separately in plants. Previous studies indicated pigmented fruits and vegetables had higher selenium concentration, but whether there is a relationship between anthocyanins and selenium is unclear. In this study, a combined phenotypic and genotypic methodological approach was undertaken to explore the potential relationship between anthocyanins and selenium accumulation by using phenotypic investigation and RNA-seq analysis. The results showed that pigmented cultivars enrichment in Se is a general phenomenon observed for these tested species, this due to pigmented cultivars have higher Se efficiency absorption. Se flow direction mainly improve concentration of S-rich proteins of LMW-GS. This may be a result of the MYB and bHLH coregulate anthocyanins biosynthesis and Se metabolism at the transcriptional level. This thesis addresses a neglected aspect of the relevant relationship between anthocyanins and selenium.
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