Researchers Discover the Negative Regulator of Anthocyanin in Cabbages

Anthocyanin is an important ingredient in health-improving supplements and valuable for the food industry. Although studies have been done on breeding crops containing high levels of anthocyanin, genetic variation in red or purple cabbages (Brassica oleracea var. capitata F. rubra) has not yet been studied thoroughly. The team of Hayoung Song and Hankuil Yi from the Chungnam National University in South Korea identified the mechanism for the formation of purple color in cabbages.

The BoMYBL2–1 gene is a repressor of anthocyanin synthesis in cabbage and its expression is not detectable in purple cabbages. Analysis of purple cabbages revealed that they have a defective BoMYBL2–1 gene. This finding was further demonstrated via the analysis of other genes in the anthocyanin synthesis. Molecular markers for purple cabbages were then developed and validated.

This is the first report of molecular markers for purple cabbages. These markers will be useful for the production of hybrids for functional foods, and for industrial purposes requiring high anthocyanin content.

For more information, read the article in BMC Plant Biology.


 

This article is part of the Crop Biotech Update, a weekly summary of world developments in agri-biotech for developing countries, produced by the Global Knowledge Center on Crop Biotechnology, International Service for the Aquisition of Agri-Biotech Applications SEAsiaCenter (ISAAA)

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