How does David or KEGG perform pathway analysis on a group of genes?
Anthocyanin is a water-soluble pigment that can change color with the acidity and base of the cell fluid. If the cell fluid is acidic, it will be reddish; if the cell fluid is alkaline, it will be blue. Anthocyanins are one of the main pigments that contribute to the color of petals and fruits. Produced through the phenylpropanoid pathway and flavonoids biosynthetic pathway. Factors that affect the coloration of anthocyanins include the structure of anthocyanins, pH value, copigmentation, etc. Peel color is affected by intrinsic and extrinsic factors and cultivation techniques. Light can increase anthocyanin content; high temperature can degrade anthocyanins. Anthocyanins are plant secondary metabolites and play an important role in physiology. Petal and fruit color may attract animals for pollination and seed dispersal (Stintzing and Carle, 2004). It is commonly found in the tissues of flowers and fruits and in the epidermal cells and lower epidermal layers of stems and leaves. The market price of some fruits is determined by their color depth. Anthocyanins belong to the flavonoids group of phenolic compounds. The basic structure consists of two benzene rings connected by a 3-carbon unit (C6-C3-C6). Anthocyanins are produced through the phenylpropionic acid pathway and the flavonoid synthesis pathway, and are regulated and catalyzed by many enzymes. Six kinds of non-toxic pigments: pelargonidin, cyanidin, delphinidin, peonidin, petunidin and malvidin. Mainly glycosides (aglycone). Anthocyanins show different colors depending on factors such as the number of hydroxyl groups (-OH), methylation, glycosylation, type of sugar, and connection position (Fan and Qiu, 1998). The expression of color is due to changes in biochemical environmental conditions, such as anthocyanin concentration, coloration, and pH value in the liquid cells (Clifford, 2000). The purpose of this article is to understand the factors that affect anthocyanin production and synthesis, so as to serve as a reference for field cultivation management.
Orange and yellow are the effects of carotene. β-carotene was discovered in carrots in 1910. Later, two other carotene isomers were discovered: α, β, and γ isomers. Beta-carotene was patented in 1958 (US2849495, August 26, 1958, patentee: Hoffmann La Roche). It is currently mainly extracted from the ocean and can also be synthesized artificially.
There are more than 300 different anthocyanins in nature. They come from a variety of fruits and vegetables such as purple sweet potatoes, lingonberries, cranberries, blueberries, grapes, elderberries, black currants, purple carrots and red cabbage, ranging in color from red to blue. These anthocyanins mainly include Delchindin, Cyanidin, Petunidin, and Peonidin.
The color of anthocyanins varies with pH. The values ??change from a raspberry red at a pH of 3 to a deep blueberry red at a pH of 5. In most applications, these pigments have good light, heat and pH stability and are able to withstand Pasteurization and UHT heat treatments. Anthocyanins are widely used in beverages, candies, jellies and jams. The color changes of purple sweet potato anthocyanins at different PH values ??are shown in the picture on the lower right: Color changes of purple sweet potato anthocyanins at different PH values
In recent years, research on the health effects of anthocyanins as polyphenols has been Attention is increasingly focused on the possible benefits. This property of anthocyanins is likely to find increasing use in functional and health foods in the future.
There are relatively mature anthocyanin products on the market. These anthocyanins are mainly bilberry anthocyanins, blueberry anthocyanins, cranberry anthocyanins, elderberry anthocyanins, blackberry anthocyanins and black bean bark flowers. Cyanins, etc., the content is 25 or 40. Mr. Xue Xifeng of Xi'an Tianyi Biotechnology Co., Ltd. conducted detailed research on the extraction process and began large-scale production of 25% of anthocyanin products in 2001.