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Advances in Genetic Research of Anthocyanin Content in Rice
Anthocyanins are a class of flavonoid compounds known for their vibrant color and numerous health benefits. These bioactive substances exhibit strong antioxidant, anti-inflammatory, and anti-lipid oxidation properties. They also demonstrate potential in reducing serum cholesterol, preventing DNA damage, and inhibiting cancer cell growth. Research by Sun Ling et al. showed that black rice with higher anthocyanin content exhibits stronger scavenging activity against superoxide anion radicals, highlighting a positive correlation between anthocyanin levels and antioxidant capacity. Similarly, Koide et al. found that anthocyanin hydrolysates from red rice significantly inhibit tumor cell proliferation. Hu et al. confirmed the potent antioxidant and anti-inflammatory effects of black rice anthocyanins, which protect against oxidative DNA damage and LDL oxidation.
Ichikawa et al. reported that purple black rice anthocyanins possess antioxidant activity 10–25 times greater than Trolox, a standard antioxidant. Nam et al. demonstrated that 70% ethanol extracts from purple black rice have strong antioxidant, anti-mutagenic, and anti-cancer activities. Itani et al. linked polyphenol content in rice to its antioxidant capacity, emphasizing anthocyanins as the primary active component. Ryu et al. tested DPPH scavenging ability using methanolic extracts and found a direct relationship between anthocyanin content and radical scavenging efficiency. Toyokuni et al. discovered that cornflower pigment 3-O-β-D-glucoside protects against lipid peroxidation in mice.
In recent years, rising rates of chronic diseases like atherosclerosis, hyperlipidemia, coronary heart disease, and cancer have become a major public health concern. Many people now live in a sub-healthy state, with nearly 45% of the population affected. This has increased demand for functional and safe foods. Color rice, including varieties like black and red rice, is rich in anthocyanins and other bioactive compounds such as vitamin E, carotene, flavonoids, and essential minerals like iron, selenium, and zinc. As a key functional component, anthocyanins have attracted significant research interest. By exploring anthocyanin-rich germplasm, studying genetic mechanisms, and developing high-quality varieties, we can support both agricultural innovation and consumer demand for nutritious rice products.
The biosynthesis of anthocyanins involves over 20 chemical reactions, regulated by structural genes and transcription factors like MYB and MYC. Anthocyanins are classified into three main types: pelargonidin (red), cyanidin (purple), and delphinidin (blue), with color intensity depending on the number of hydroxyl groups. In rice, anthocyanins mainly accumulate in the outer layers of the grain, giving black and red rice their distinct colors. Studies by Zhao Zesheng, Hu, Xu Jie, and others identified specific glycosides like cyanidin-3-glucoside and peonidin-3-glucoside as the primary components in various rice varieties.
Factors influencing anthocyanin content include both genetic and environmental elements. Genetic studies show that anthocyanin accumulation is controlled by multiple genes, with some varieties exhibiting higher concentrations due to favorable gene combinations. Environmental conditions such as temperature, light, and humidity also play critical roles. For example, cooler temperatures tend to increase anthocyanin levels in black rice, while high temperatures may reduce them. Fertilization and soil composition have less impact, but overall, breeding programs aim to enhance anthocyanin content through selective hybridization and molecular techniques.
Molecular studies have identified key genes involved in anthocyanin biosynthesis, including chalcone synthase (CHS) and dihydroflavonol 4-reductase (DFR). Researchers have mapped these genes to specific chromosomes and explored their interactions. Advances in genomics allow for the identification of quantitative trait loci (QTLs) and the development of marker-assisted breeding strategies. These efforts help in creating stable, high-anthocyanin rice varieties suitable for diverse growing conditions.
To further advance this field, it is essential to expand the identification and screening of anthocyanin-rich germplasm, improve gene mapping accuracy, deepen our understanding of molecular regulation, and continue innovating new rice varieties. Such initiatives will not only meet the growing demand for functional foods but also open up new opportunities in agriculture, medicine, and cosmetics.
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