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Review
. 2010 Dec 9;15(12):9057-91.
doi: 10.3390/molecules15129057.

Biosynthesis of anthocyanins and their regulation in colored grapes

Fei He  1 , Lin Mu, Guo-Liang Yan, Na-Na Liang, Qiu-Hong Pan, Jun Wang, Malcolm J Reeves, Chang-Qing Duan
Affiliations
Review

Biosynthesis of anthocyanins and their regulation in colored grapes

Fei He et al. Molecules. .

Abstract

Anthocyanins, synthesized via the flavonoid pathway, are a class of crucial phenolic compounds which are fundamentally responsible for the red color of grapes and wines. As the most important natural colorants in grapes and their products, anthocyanins are also widely studied for their numerous beneficial effects on human health. In recent years, the biosynthetic pathway of anthocyanins in grapes has been thoroughly investigated. Their intracellular transportation and accumulation have also been further clarified. Additionally, the genetic mechanism regulating their biosynthesis and the phytohormone influences on them are better understood. Furthermore, due to their importance in the quality of wine grapes, the effects of the environmental factors and viticulture practices on anthocyanin accumulation are being investigated increasingly. The present paper summarizes both the basic information and the most recent advances in the study of the anthocyanin biosynthesis in red grapes, emphasizing their gene structure, the transcriptional factors and the diverse exterior regulation factors.

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Figures

Figure 1
Figure 1
Structures of the individual anthocyanins in grapes [1,48,49].
Figure 2
Figure 2
Structures of normal acetylated anthocyanins in grapes [61].
Figure 3
Figure 3
Structures of vitisin A and vitisin B [71].
Figure 4
Figure 4
The basic upstream flavonoid pathway leading to the biosynthesis of colored anthocyanidins in grapes. CHS, chalcone synthase; CHI, chalcone isomerase; F3H, flavanone 3β-hydroxylase; F3’H, flavonoid 3’-hydroxylase; F3’5’H, flavonoid 3’,5’-hydroxylase; DFR, dihydroflavonol 4-reductase; ANS, anthocyanidin synthase [2,3,4,5,43,44,45,47].
Figure 5
Figure 5
The specific pathway for the anthocyanin modification of free anthocyanidins in grapes. UFGT, flavonoid glucosyltransferase; OMT, O-methyltransferase; ACT, anthocyanin acyltransferase [51,72].
Figure 6
Figure 6
(A) Autoxidation of o-diphenols to produce o-diquinones and the following o-diphenols dimer. (B) Degradation of anthocyanin by the oxidation of hydrogen peroxide [48,120].
See this image and copyright information in PMC

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