STRUCTURAL BASIS OF BLUE-COLOR DEVELOPMENT IN FLOWER PETALS FROM COMMELINA-COMMUNIS
STRUCTURAL BASIS OF BLUE-COLOR DEVELOPMENT IN FLOWER PETALS FROM COMMELINA-COMMUNIS
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DOI：
10.1038/358515a0
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发表时间：
1992-08-06
期刊：
影响因子：
64.8
通讯作者：
GOTO, T
中科院分区：
文献类型：
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作者：
KONDO, T;YOSHIDA, K;GOTO, T
花的颜色，从红色到紫色到蓝色，主要来自花青素，一种类黄酮1 -5。虽然有许多颜色，但只有少数花青素，色素的发色团，已被发现。色素的颜色在植物中稳定几天到一个月，但提取的花青素是不稳定的，在中性水溶液中水合会迅速失去颜色1 -5。1915年，Willstatter提出花的颜色变化是因为花青素随着pH值的变化而改变颜色。柴田和柴田质疑这一理论，因为大多数植物细胞液是弱酸性或中性的。他们基于金属络合物理论的替代方案7被埃佛勒斯特驳斥了8。1958年，Hayashi从鸭跖草的蓝色花瓣中分离出一种结晶形式的蓝色色素9，鸭跖草素，一种金属络合物花青素（称为金属花青素）10，11。但是Bayer等人否认了蓝色镁络合物的存在。我们通过重建其成分获得了与完整鸭嘴草素相同的蓝色色素13。我们还制备了Cd-commelinin，其中络合金属Mg ~（2+）被Cd ~（2+）取代。我们在这里报告的X-射线晶体结构的真实的花青素和含糖类黄酮，使用镉鸭跖草素。花色苷的金属络合作用和分子间的疏水缔合作用可以解释蓝色花色的形成和颜色的稳定性。
FLOWER colours, from red through purple to blue, are mostly from anthocyanins, a type of flavonoid1-5. Although there are many colours, only a few anthocyanidins, chromophores of the pigments, have been found. The colour of the pigments is stable in plants for a few days to one month but the extracted anthocyanins are, nevertheless, unstable and quickly lose colour by hydration in a neutral aqueous solution1-5. In 1915 Willstatter proposed that flower-colours vary because anthocyanins change their colour with the pH6. Shibata and Shibata questioned the theory because most plant cell sap was weakly acidic or neutral. Their alternative, based on metal-complex theory7 was refuted by Everest8. In 1958 Hayashi isolated in crystal form a blue pigment9, commelinin, a metal-complex anthocyanin (named metalloanthocyanin)10,11, from the blue petals of Commelina communis. But the existence of a blue-coloured magnesium complex was denied by Bayer et al.12. We obtained the same blue pigment as intact commelinin by reconstruction from its components13. We also prepared Cd-commelinin in which the complexation metal Mg2+ was replaced with Cd2+. We report here the X-ray crystal structure of a real anthocyanin and a sugar-containing flavonoid, using Cd-commelinin. The blue flower-colour development and the stability of the colour can be explained by metal complexation of anthocyanin and intermolecular hydrophobic association.