Carnation I locus contains two chalcone isomerase genes involved in orange flower coloration

Carnations carrying a recessive I gene show accumulation of the yellow pigment chalcononaringenin 2′-glucoside (Ch2′G) in their flowers, whereas those with a dominant I gene do accumulation the red pigment, anthocyanin. Although this metabolic alternative at the I gene could explain yellow and red f...

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Published inBreeding Science Vol. 68; no. 4; pp. 481 - 487
Main Authors Miyahara, Taira, Sugishita, Natsu, Ishida-Dei, Madoka, Okamoto, Emi, Kouno, Takanobu, Cano, Emilio A., Sasaki, Nobuhiro, Watanabe, Aiko, Tasaki, Keisuke, Nishihara, Masahiro, Ozeki, Yoshihiro
Format Journal Article
LanguageEnglish
Published Japan Japanese Society of Breeding 2018
Japan Science and Technology Agency
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Summary:Carnations carrying a recessive I gene show accumulation of the yellow pigment chalcononaringenin 2′-glucoside (Ch2′G) in their flowers, whereas those with a dominant I gene do accumulation the red pigment, anthocyanin. Although this metabolic alternative at the I gene could explain yellow and red flower phenotypes, it does not explain the development of orange flower phenotypes which result from the simultaneous accumulation of both Ch2′G and anthocyanin. The carnation whole genome sequencing project recently revealed that two chalcone isomerase genes are present, one that is consistent with the I gene (Dca60979) and another (Dca60978) that had not been characterized. Here, we demonstrate that Dca60979 shows a high level of gene expression and strong enzyme activity in plants with a red flower phenotype; however, functional Dca60979 transcripts are not detected in plants with an orange flower phenotype because of a dTdic1 insertion event. Dca60978 was expressed at a low level and showed a low level of enzyme activity in plants, which could catalyze a part of chalcone to naringenin to advance anthocyanin synthesis but the other part remained to be catalyzed chalcone to Ch2′G by chalcone 2′-glucosyltransferase, resulting in accumulation of anthocyanin and Ch2′G simultaneously to give orange color.
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Present address: Faculty of Food and Nutritional Sciences, Toyo University, 1-1-1 Izumino, Itakura, Oura, Gunma 374-0193, Japan
Communicated by Toshiya Yamamoto
Present address: Faculty of Agriculture, Tokyo University of Agriculture, 1737 Funako, Atsugi, Kanagawa 243-0034, Japan
ISSN:1344-7610
1347-3735
DOI:10.1270/jsbbs.18029