Anthocyanins in perilla plants and dried leaves

被引:40
作者
Fujiwara, Yumi [1 ,2 ]
Kono, Miya [1 ]
Ito, Airi [1 ]
Ito, Michiho [1 ]
机构
[1] Kyoto Univ, Grad Sch Pharmaceut Sci, Dept Pharmacognosy, Sakyo Ku, 46-29 Yoshida Shimo Adachi Cho, Kyoto 6068501, Japan
[2] Kinjo Gakuin Univ, Dept Pharmacognosy, Coll Pharm, Moriyama Ku, 2-1723 Ohmori, Nagoya, Aichi 4638521, Japan
基金
日本学术振兴会;
关键词
Perilla frutescens; Labiatae; Anthocyanin; Cyanidin; HPLC analysis; Biosynthetic pathway; Acyltransferase; 5-O-glucosyltransferase specific to cyanidin; 3-O-glucoside; CHEMO-VARIETAL FORMS; VAR CRISPA BENTH; ACYLATED ANTHOCYANINS; PURPLE LEAVES; FRUTESCENS; BIOSYNTHESIS; EXPRESSION; FLOWERS; CLONING; LIGHT;
D O I
10.1016/j.phytochem.2018.01.003
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
High-quality perilla leaves are purple on upper and lower surfaces and have a good aroma. The Japanese Pharmacopoeia specifies the content of essential oils in perilla leaves but not that of 'anthocyanins. Several reports have described the chemical species of anthocyanins in red perilla, but a complete analysis of anthocyanins in perilla has not been reported. In this study, the anthocyanins in the leaves of cultivated and wild species of perilla and those in commercially available perilla herbs were studied. Red perilla and most P. citriodora strains accumulate cyanidin derivatives that differ in the acyl group on the glucose moiety at the 3-O- and 5-O-positions of the anthocyanins. Several strains of P. citriodora contain cyanidin derivatives that are different from those in red perilla and most P. citriodora species. Green perilla and wild species other than P. citriodora do not contain foliar anthocyanins. The anthocyanins in commercially available perilla herbs and natural dyes made from red perilla were in agreement with those in fresh red perilla leaves and most P. citriodora samples. The amounts and types of anthocyanins were not associated with place of cultivation, although some changes occurred due to degradation during storage. These results provide clues regarding the biosynthesis of anthocyanins in perilla and the evolution of red perilla. The characteristics and stability of anthocyanins are discussed. (C) 2018 Elsevier Ltd. All rights reserved.
引用
收藏
页码:158 / 166
页数:9
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