Distinctive acidity in citrus fruit is linked to loss of proanthocyanidin biosynthesis
The distinctive acidity of citrus fruit is determined by a regulatory complex of MYB and bHLH transcription factors together with a WDR protein (MBW complex) which operates in the unique juice vesicles of the fruit. We describe a mutation affecting the MYB protein, named Nicole, in sweet orange an...
| Autores principales: | , , , , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Cell Press
2025
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| Acceso en línea: | https://hdl.handle.net/20.500.11939/9018 https://www.cell.com/iscience/fulltext/S2589-0042(24)02148-5?_returnURL=https%3A%2F%2Flinkinghub.elsevier.com%2Fretrieve%2Fpii%2FS2589004224021485%3Fshowall%3Dtrue |
| _version_ | 1855492608126615552 |
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| author | Atkins, Elliott Scialò, Emanuele Catalano, Chiara Caballero, Carmen Wegel, Eva Hill, Lionel Licciardello, Concetta Pena, Leandro García-Lor, Andrés Martin, Cathie Butelli, Eugenio |
| author_browse | Atkins, Elliott Butelli, Eugenio Caballero, Carmen Catalano, Chiara García-Lor, Andrés Hill, Lionel Licciardello, Concetta Martin, Cathie Pena, Leandro Scialò, Emanuele Wegel, Eva |
| author_facet | Atkins, Elliott Scialò, Emanuele Catalano, Chiara Caballero, Carmen Wegel, Eva Hill, Lionel Licciardello, Concetta Pena, Leandro García-Lor, Andrés Martin, Cathie Butelli, Eugenio |
| author_sort | Atkins, Elliott |
| collection | ReDivia |
| description | The distinctive acidity of citrus fruit is determined by a regulatory complex of MYB and bHLH transcription
factors together with a WDR protein (MBW complex) which operates in the unique juice vesicles of the
fruit. We describe a mutation affecting the MYB protein, named Nicole, in sweet orange and identify
its target genes that determine hyperacidification, specifically. We propose that the acidity, typical of citrus
fruits, was the result of a loss of the ability of Nicole to activate the gene encoding anthocyanidin
reductase, an enzyme essential for the synthesis of proanthocyanidins, which are absent in citrus fruit. |
| format | Artículo |
| id | ReDivia9018 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Cell Press |
| publisherStr | Cell Press |
| record_format | dspace |
| spelling | ReDivia90182025-04-25T14:49:46Z Distinctive acidity in citrus fruit is linked to loss of proanthocyanidin biosynthesis Atkins, Elliott Scialò, Emanuele Catalano, Chiara Caballero, Carmen Wegel, Eva Hill, Lionel Licciardello, Concetta Pena, Leandro García-Lor, Andrés Martin, Cathie Butelli, Eugenio F30 Plant genetics and breeding Acidity Citrus Anthocyanins The distinctive acidity of citrus fruit is determined by a regulatory complex of MYB and bHLH transcription factors together with a WDR protein (MBW complex) which operates in the unique juice vesicles of the fruit. We describe a mutation affecting the MYB protein, named Nicole, in sweet orange and identify its target genes that determine hyperacidification, specifically. We propose that the acidity, typical of citrus fruits, was the result of a loss of the ability of Nicole to activate the gene encoding anthocyanidin reductase, an enzyme essential for the synthesis of proanthocyanidins, which are absent in citrus fruit. 2025-01-20T13:08:37Z 2025-01-20T13:08:37Z 2024 article publishedVersion Atkins, E., Scialò, E., Catalano, C., Hernández, C. C., Wegel, E., Hill, L., ... & Butelli, E. (2024). Distinctive acidity in citrus fruit is linked to loss of proanthocyanidin biosynthesis. Iscience, 27(10). 2589-0042 https://hdl.handle.net/20.500.11939/9018 10.1016/j.isci.2024.110923 https://www.cell.com/iscience/fulltext/S2589-0042(24)02148-5?_returnURL=https%3A%2F%2Flinkinghub.elsevier.com%2Fretrieve%2Fpii%2FS2589004224021485%3Fshowall%3Dtrue en E.B. and C.M. were supported by the Institute Strategic Programmes: ‘‘Harnessing Biosynthesis for Sustainable Food and Health-HBio’’ (BB/X01097X/1) and ‘‘Molecules from Nature’’ (BB/P012523/1) from the Biotechnological and Biological Scientific Research Council (BBSRC, United Kingdom). E.A. was supported by BBSRC iCASE studentship ‘‘Understanding the molecular determination of quality traits in citrus fruit’’ (MARTIN_J17ICASE). Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ openAccess Cell Press electronico |
| spellingShingle | F30 Plant genetics and breeding Acidity Citrus Anthocyanins Atkins, Elliott Scialò, Emanuele Catalano, Chiara Caballero, Carmen Wegel, Eva Hill, Lionel Licciardello, Concetta Pena, Leandro García-Lor, Andrés Martin, Cathie Butelli, Eugenio Distinctive acidity in citrus fruit is linked to loss of proanthocyanidin biosynthesis |
| title | Distinctive acidity in citrus fruit is linked to loss of proanthocyanidin biosynthesis |
| title_full | Distinctive acidity in citrus fruit is linked to loss of proanthocyanidin biosynthesis |
| title_fullStr | Distinctive acidity in citrus fruit is linked to loss of proanthocyanidin biosynthesis |
| title_full_unstemmed | Distinctive acidity in citrus fruit is linked to loss of proanthocyanidin biosynthesis |
| title_short | Distinctive acidity in citrus fruit is linked to loss of proanthocyanidin biosynthesis |
| title_sort | distinctive acidity in citrus fruit is linked to loss of proanthocyanidin biosynthesis |
| topic | F30 Plant genetics and breeding Acidity Citrus Anthocyanins |
| url | https://hdl.handle.net/20.500.11939/9018 https://www.cell.com/iscience/fulltext/S2589-0042(24)02148-5?_returnURL=https%3A%2F%2Flinkinghub.elsevier.com%2Fretrieve%2Fpii%2FS2589004224021485%3Fshowall%3Dtrue |
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