Occurrence, location and development of anthocyanoplasts

doi:10.1016/S0031-9422(00)83921-7

Phytochemistry

Volume 19, Issue 12, 1980, Pages 2571-2576

https://doi.org/10.1016/S0031-9422(00)83921-7 Get rights and content

Abstract

Intensely pigmented organelles (anthocyanoplasts) have been found in anthocyanin-producing cells of more than 70 species representing at least 33 families of angiosperms. When fully developed these structures are typically spherical and normally only one is present in each pigmenented cell. The development of the anthocyanoplast has been studied in both light and dark-grown red cabbage seedlings and the location of the mature organelle has been shown, by the use of isolated protoplasts and vacuoles, to be within the main cell vacuole. Evidence is presented which suggests that the anthocyanoplast is membrane-bounded and that it is the site of anthocyanin biosynthesis.

References (47)

J.B. Harborne
B. Steinitz et al.
Planta
(1977)
P. Matile
R. Kanai et al.
Plant Physiol.
(1973)
E. Wong
H. Smith
(1975)
C. Nozzolillo
Can. J. Botany
(1972)
J. Politis
Atti Accad. Naz. Lincei. Rend.
(1911)
T. Lipmaa
Beih. Bot. Zentralbl.
(1926)
F. Blank

J.W. McClure

A. Guilliermond

C.R. Soc. Biol. Paris

(1932)

J. Politis

Atti. Ist. Bot. Univ. Pavia

(1914)

K. Starmach

Acta Soc. Bot. Pol.

(1928)

J. Politis

C.R. Acad. Sci.

(1947)

J. Politis

C.R. Acad. Sci.

(1947)

A. Frey-Wyssling et al.

Ber. Schweiz. Bot. Ges.

(1943)

C. Favarger

Bull. Soc. Neuchatel Sci. Nat.

(1941)

Politis J

Bull. Torrey Bot. Club

(1959)

W.H. Costigan

(1970)

J. Politis

8th Congr. Int. Bot.

(1954)

M. Davor

Acad. Yougoslave

(1951)

A. Guilliermond

Rev. Gen. Bot.

(1933)

A. Guilliermond

Rev. Gen. Bot.

(1933)

A. Guilliermond

Rev. Gen. Bot.

(1933)

A. Guilliermond

Rev. Gen. Bot.

(1933)

A. Guilliermond

Rev. Gen. Bot.

(1933)

A. Guilliermond

Rev. Gen. Bot.

(1933)

A. Guilliermond

Rev. Gen. Bot.

(1933)

Cited by (106)

Pour some sugar on me: The diverse functions of phenylpropanoid glycosylation
2023, Journal of Plant Physiology
The phenylpropanoid metabolism is the source of a vast array of specialized metabolites that play diverse functions in plant growth and development and contribute to all aspects of plant interactions with their surrounding environment. These compounds protect plants from damaging ultraviolet radiation and reactive oxygen species, provide mechanical support for the plants to stand upright, and mediate plant-plant and plant-microorganism communications. The enormous metabolic diversity of phenylpropanoids is further expanded by chemical modifications known as “decorative reactions”, including hydroxylation, methylation, glycosylation, and acylation. Among these modifications, glycosylation is the major driving force of phenylpropanoid structural diversification, also contributing to the expansion of their properties. Phenylpropanoid glycosylation is catalyzed by regioselective uridine diphosphate (UDP)-dependent glycosyltransferases (UGTs), whereas glycosyl hydrolases known as β-glucosidases are the major players in deglycosylation. In this article, we review how the glycosylation process affects key physicochemical properties of phenylpropanoids, such as molecular stability and solubility, as well as metabolite compartmentalization/storage and biological activity/toxicity. We also summarize the recent knowledge on the functional implications of glycosylation of different classes of phenylpropanoid compounds. A balance of glycosylation/deglycosylation might represent an essential molecular mechanism to regulate phenylpropanoid homeostasis, allowing plants to dynamically respond to diverse environmental signals.
Metabolons and bio-condensates: The essence of plant plasticity and the key elements in development of green production systems
2021, Advances in Botanical Research
Citation Excerpt :
Bio-condensates observed in plants may have different origins. Some may be membrane-encapsulated, some may arise as a result of liquid-liquid phase separation within an organelle (e.g., vacuole, plastid or cytosol) (Markham et al., 2000; Pecket & Small, 1980). In animals, the membrane-less droplets accumulate proteins and nucleic acids (Aguilera-Gomez & Rabouille, 2017; Kallam et al., 2017).
An insufficient vocabulary and lack of a proper molecular grammar tends to simplify the exquisite organization of the cellular environment in which plant metabolism is orchestrated. Chaos at the cellular level would not have enabled plants to evolve as the chemists par excellence in nature. Certain molecules such as sugars, amino acids and organic acids, are always present in considerable amounts in plant cells. In the proper stoichiometric ratios, they may form natural deep eutectic solvents (NADES) and thereby provide a third intracellular phase in addition to oil and water. With a negligible vapor pressure and superior ability to solubilize natural products, they may fine tune the localization and activity of enzymes and guide storage of natural products in dense bio-condensates through liquid-liquid phase separation. In the absence of a stringent lipid bilayer border, such dynamic compartments may allow for swift mixing and demixing depending on metabolic demands. In plants, aromatic amino acids serve as precursors of an impressive diversity of bioactive natural compounds including alkaloids, cyanogenic glucosides and phenylpropanoids. This product diversity is largely achieved through combinatorial assembly of sequential enzymes into efficient enzyme complexes, metabolons, that facilitate substrate channeling and dependent on their configuration establish metabolic highways towards formation of specific end products. Based on specific experimental systems, we discuss how new technologies with improved spatial and temporal resolution are now making it possible to study the dynamics of plant metabolism based on metabolon and bio-condensate formation making these substantive words in the glossary.
Stabilization of dhurrin biosynthetic enzymes from Sorghum bicolor using a natural deep eutectic solvent
2020, Phytochemistry
Citation Excerpt :
This is equivalent to a 12,000 fold higher solubility in the plant tissue in comparison to aqueous media (Dai et al., 2016; Horosanskaia et al., 2017). Anthocyanins may self-organize and accumulate in anthocyanoplasts or in anthocyanic vacuolar inclusions, which may or may not be membrane encapsulated (Chanoca et al., 2015; Conn et al., 2010; Fernandes et al., 2015; Grotewold and Davies, 2008; Irani and Grotewold, 2005; Kallam et al., 2017; Markham et al., 2000; Nielsen et al., 2004; Pecket and Small, 1980; Pourcel et al., 2010; Snyder and Nicholson, 1990). In mature vanilla (Vanilla planifolia Jacks.
In recent years, ionic liquids and deep eutectic solvents (DESs) have gained increasing attention due to their ability to extract and solubilize metabolites and biopolymers in quantities far beyond their solubility in oil and water. The hypothesis that naturally occurring metabolites are able to form a natural deep eutectic solvent (NADES), thereby constituting a third intracellular phase in addition to the aqueous and lipid phases, has prompted researchers to study the role of NADES in living systems. As an excellent solvent for specialized metabolites, formation of NADES in response to dehydration of plant cells could provide an appropriate environment for the functional storage of enzymes during drought. Using the enzymes catalyzing the biosynthesis of the defense compound dhurrin as an experimental model system, we demonstrate that enzymes involved in this pathway exhibit increased stability in NADES compared with aqueous buffer solutions, and that enzyme activity is restored upon rehydration. Inspired by nature, application of NADES provides a biotechnological approach for long-term storage of entire biosynthetic pathways including membrane-anchored enzymes.
Anthocyanins as Natural Pigments in Beverages
2019, Value-Added Ingredients and Enrichments of Beverages: Volume 14: The Science of Beverages
The use of natural pigments as colorants is a trend in food technology because of the safety hazard and long-term repercussions on health from the chemically synthetized pigments. Anthocyanins are flavonoid pigments with a general C6C3C6 structure widely spread in fruits, flowers, leaves, and other vegetal tissue. The color of natural anthocyanins covers most of the visual spectra from yellow-orange to blue-violet so they are a very interesting tool to improve the color of many foods and beverages. Also, flavonoids, being polyphenol molecules, have an interesting repercussion on human health as antioxidants. The stability of anthocyanins depends on several parameters, such as pH, temperature, and oxidative conditions, but they are normally quite stable in acidic media. A lot of research has been done on stability of anthocyanins and derived pigments. The present chapter describes the nature and properties of anthocyanins detailing the main natural sources and how these molecules can be used as pigments in beverages.
Microbial Enzymes in Food and Beverages Processing
2019, Engineering Tools in the Beverage Industry: Volume 3: The Science of Beverages
Enzymes are natural products, without the food and beverages processing would not be possible. The exogenous enzymes facilitate the process, enhance quality, make processing shorter, and more constant. The widespread use of enzymes for food and beverages processing is a well-established approach but the latest techniques for the designing of new biocatalysts are built to make the useful applications of biological agents more precious. The improved microbial enzymes should be more stable to temperature and pH, less reliant on metal ions, and less liable to inhibitory agents as well as to aggressive environmental conditions, while maintaining the under attack activity or evolving novel activities. The whole contributes for developing sustainable and environmentally friendly processes, since there is a low amount of by-products, hence reducing the need for complex, downstream process operations, and the energy requirements are relatively low. To improve the bioavailability of minerals as well as production of nutraceuticals and minimize off odors in various food processes technologies the different enzymes viz., asparaginase, lactase, lipase, transglutaminase, protease, and pectinase are employed widely for clarification, removing lactose, cheese ripening, and meat tenderization. Similarly other enzymes such as phytase, complex of cellulose, and xylanase are gaining importance in different food process technologies. In this chapter, we are discussing the different microbial enzymes along with sources and their role and functions in different food and beverages processes.
Aromatic Decoration Determines the Formation of Anthocyanic Vacuolar Inclusions
2017, Current Biology
Anthocyanins are some of the most widely occurring secondary metabolites in plants, responsible for the orange, red, purple, and blue colors of flowers and fruits and red colors of autumn leaves. These pigments accumulate in vacuoles, and their color is influenced by chemical decorations, vacuolar pH, the presence of copigments, and metal ions. Anthocyanins are usually soluble in the vacuole, but in some plants, they accumulate as discrete sub-vacuolar structures. Studies have distinguished intensely colored intra-vacuolar bodies observed in the cells of highly colored tissues, termed anthocyanic vacuolar inclusions (AVIs), from more globular, membrane-bound anthocyanoplasts. We describe a system in tobacco that adds additional decorations to the basic anthocyanin, cyanidin 3-O-rutinoside, normally formed by this species. Using this system, we have been able to establish which decorations underpin the formation of AVIs, the conditions promoting AVI formation, and, consequently, the mechanism by which they form.

View all citing articles on Scopus

View full text

Occurrence, location and development of anthocyanoplasts

Abstract

Planta

Plant Physiol.

Can. J. Botany

Atti Accad. Naz. Lincei. Rend.

Beih. Bot. Zentralbl.

C.R. Soc. Biol. Paris

Atti. Ist. Bot. Univ. Pavia

Acta Soc. Bot. Pol.

C.R. Acad. Sci.

C.R. Acad. Sci.

Ber. Schweiz. Bot. Ges.

Bull. Soc. Neuchatel Sci. Nat.

Bull. Torrey Bot. Club

8th Congr. Int. Bot.

Acad. Yougoslave

Rev. Gen. Bot.

Rev. Gen. Bot.

Rev. Gen. Bot.

Rev. Gen. Bot.

Rev. Gen. Bot.

Rev. Gen. Bot.

Rev. Gen. Bot.