How rice organs are colored: The genetic basis of anthocyanin biosynthesis in rice
Duo Xia, Hao Zhou, Yipei Wang, Pingbo Li, Pei Fu, Bian Wu, Yuqing He
Abstract
Anthocyanins are a major subclass of flavonoids that have diverse biological functions and benefit human health. In rice (Oryza sativa), the various colors shown by organs are due mainly to the accumulation of anthocyanins and are traits associated with domestication. Elucidating the genetic basis of anthocyanin biosynthesis in rice would support the engineering of anthocyanins as well as shedding light on the evolutionary history of O. sativa. We summarize recent progress in rice anthocyanin biosynthesis research, including gene cloning, biosynthetic pathway discovery, and study of the domestication process. We discuss the application of anthocyanin biosynthesis genes in rice breeding. Our object is to broaden knowledge of the genetic basis of anthocyanin biosynthesis in rice and support the breeding of novel rice cultivars.