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Advances in Genetic Research of Anthocyanin Content in Rice
Anthocyanins are a class of flavonoid compounds known for their vibrant colors and numerous health benefits, including strong antioxidant and anti-lipid oxidation properties, anti-inflammatory effects, and the ability to lower serum cholesterol and lipids. They also exhibit anti-cancer activities. Studies have shown that black rice, which is rich in anthocyanins, has a significant capacity to scavenge superoxide anion radicals, with its antioxidant activity directly correlating with its anthocyanin content. Research by Koide et al. demonstrated that hydrolysates from red rice anthocyanins can effectively inhibit tumor cell growth. Hu et al. found that black rice anthocyanins have strong antioxidant, free radical scavenging, and anti-inflammatory properties, protecting DNA from oxidative damage and inhibiting LDL oxidation. Ichikawa et al. reported that the antioxidant activity of anthocyanins in purple-black rice is 10–25 times higher than that of Trolox, a common antioxidant. Nam et al. found that 70% ethanol extracts of purple-black rice possess antioxidant, anti-mutagenic, and anti-cancer properties. Itani et al. confirmed that polyphenol content in rice is closely related to its antioxidant capacity, with anthocyanins being the primary active compound. Ryu et al. conducted DPPH scavenging experiments using methanolic extracts and found a positive correlation between anthocyanin content and DPPH scavenging ability. Toyokuni et al. showed that 3-O-β-D-glucoside from cornflower pigment protects against lipid peroxidation in mice.
In recent years, as environmental degradation and lifestyle changes have led to rising rates of chronic diseases like atherosclerosis, hyperlipidemia, coronary heart disease, and cancer, many people are now in a sub-healthy state. About 45% of the population in some countries experience this condition, placing significant pressure on healthcare systems and causing personal suffering. As a result, there's a growing demand for functional and safe foods. Color rice, particularly brown rice, is valued for its high levels of anthocyanins and other bioactive compounds such as vitamin E, carotenoids, flavonoids, alkaloids, cardiac glycosides, lignans, sterols, and essential minerals like iron, selenium, zinc, and calcium. These compounds contribute to the nutritional value of color rice, making it a promising candidate for functional food development.
The biosynthesis of anthocyanins involves nearly 20 chemical reactions and is regulated by multiple genes, including structural genes and regulatory factors like MYB and MYC. Anthocyanins are classified into three main types based on their hydroxyl group positions: pelargonidin (red), cyanidin (purple), and delphinidin (blue). The accumulation of these pigments in rice husks or seed coats leads to various colors, such as black, red, and purple, with black and red rice being the most common.
Research on the composition of rice anthocyanins has identified key components like cyanidin-3-glucoside, peonidin-3-glucoside, and delphinidin-3-glucoside. Genetic studies show that anthocyanin content varies significantly among different rice varieties and parts of the grain. Environmental factors such as temperature, light, and humidity also influence anthocyanin synthesis. For example, cooler temperatures tend to increase anthocyanin levels in black rice, while high temperatures may suppress them.
Genetic analysis reveals that anthocyanin content is a quantitative trait controlled by multiple genes. Several studies have identified QTLs and major genes involved in anthocyanin biosynthesis, such as the R gene on chromosome 4 and the Cfi gene. Molecular mechanisms, including the role of chalcone synthase and the DFR gene, are critical in anthocyanin production. Future research should focus on improving germplasm resources, enhancing genetic mapping, and exploring molecular regulation to develop high-anthocyanin rice varieties that meet consumer demands and support the food, pharmaceutical, and cosmetic industries.
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