Figure - PMC

Skip to main content

An official website of the United States government

Here's how you know

Here's how you know

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you've safely connected to the .gov website. Share sensitive information only on official, secure websites.

View full-text article in PMC

. 2019 Sep 6;20(18):4387. doi: 10.3390/ijms20184387

Search in PMC
Search in PubMed
View in NLM Catalog
Add to search

© 2019 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

PMC Copyright notice

Proposed model of the molecular mechanism leading to the high anthocyanin content in the the purple turnip (PT). Naringenin chalcone is isomerized by chalcone isomerase (CHI) to naringenin. Flavanone 3-hydroxylase (F3H) converts naringenin into dihydroflavonols (dihydrokaempferol, dihydroquercetin or dihydrotricetin). Then, the three dihydroflavonols are converted into colorless leucoanthocyanidins by dihydroflavonol 4-reductase (DFR) and subsequently to colored anthocyanidins by anthocyanidin synthase (ANS). Anthocyanidins are glycolsylated to facilitate their accumulation in cells by the enzyme flavonoid 3-O-glucosyltransferase (UFGT). Proanthocyanidins are generated by the action of leucoanthocyanidin reductase (LAR) from leucoanthocyanidins. DFR, ANS and UFGT were found significantly up-regulated in PT leading to a high content of 17 anthocyanins compounds (more than 20 times compared to the green turnip). In contrast, FLS was found significantly down-regulated and may lead to a weak accumulation of flavonols. PT tends to prioritize anthocyanins accumulation by diverting dihydroflavonols to the anthocyanins biosynthesis pathway.