Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary for 2.4.1.115 extracted from

  • Niu, S.S.; Xu, C.J.; Zhang, W.S.; Zhang, B.; Li, X.; Lin-Wang, K.; Ferguson, I.B.; Allan, A.C.; Chen, K.S.
    Coordinated regulation of anthocyanin biosynthesis in Chinese bayberry (Myrica rubra) fruit by a R2R3 MYB transcription factor (2010), Planta, 231, 887-899.
    View publication on PubMed

Activating Compound

Activating Compound Comment Organism Structure
MrMYB1 transcription factor strong correlation with anthocyanin content in ripe fruit, which is positively correlated with expression of the enzyme Morella rubra

Cloned(Commentary)

Cloned (Comment) Organism
MrMYB1 transcription factor Morella rubra

Organism

Organism UniProt Comment Textmining
Morella rubra D6MPF1 Chinese bayberry, white cultivar Shuijing (SJ), red cultivar Dongkui (DK), dark red-purple cultivar Biqi (BQ)
-

Source Tissue

Source Tissue Comment Organism Textmining
fruit highly expressed only in ripe fruit tissue Morella rubra
-
additional information barely expressed in root and leaf, not in stem Morella rubra
-

Synonyms

Synonyms Comment Organism
MrUFGT
-
Morella rubra
UDP-glucose:flavonoid 3-O-glucosyltransferase
-
Morella rubra

Expression

Organism Comment Expression
Morella rubra fruit bagging inhibits anthocyanin biosynthetic genes and expression of transcription factor MrMYB1, and subsequently anthocyanin accumulation, less colored cultivars contain a nonsense mutation in transcription factor MYB1 down
Morella rubra the more anthocyanin, the more strongly the enzyme is expressed, only expression in ripe fruit tissues, overexpression of transcription factor MrMYB1 stimulates anthocyanin accumulation up

General Information

General Information Comment Organism
metabolism anthocyanin biosynthesis, fruit color Morella rubra