How to make a red flower: the combinatorial effect of pigments
How to make a red flower: the combinatorial effect of pigments
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DOI：
10.1093/aobpla/plw013
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发表时间：
2016-01-01
期刊：
影响因子：
2.9
通讯作者：
Smith, Stacey D.
中科院分区：
文献类型：
--
作者：
Ng, Julienne;Smith, Stacey D.
红花在被子植物中反复进化，并经常在生态背景下进行研究。然而，对不同类群中红色的生化基础知之甚少。在这项研究中，我们研究了光谱特性，花青素组成和类胡萝卜素的表达，红色的花在番茄家族，茄科，独立地发展了多次跨组。我们的研究表明，茄科通常使红色的花要么通过红色花青素的单一生产，或更常见的是，通过紫色或蓝色花青素和橙子类胡萝卜素的双重生产。在使用类胡萝卜素来改变紫色和/或蓝色花青素的效果时，这些茄科物种已经聚集在与那些仅产生红色花青素的植物相同的花色调上，即使考虑到传粉者的视觉系统。红色花朵中蓝色花青素的使用似乎与其他群体不同，这表明进化转向红色花朵的遗传变化可能不像以前所认为的那样可预测。
Red flowers have evolved repeatedly across angiosperms and are frequently examined in an ecological context. However, less is known about the biochemical basis of red colouration in different taxa. In this study, we examine the spectral properties, anthocyanin composition and carotenoid expression of red flowers in the tomato family, Solanaceae, which have evolved independently multiple times across the group. Our study demonstrates that Solanaceae typically make red flowers either by the sole production of red anthocyanins or, more commonly, by the dual production of purple or blue anthocyanins and orange carotenoids. In using carotenoids to modify the effect of purple and/or blue anthocyanins, these Solanaceae species have converged on the same floral hue as those solely producing red anthocyanins, even when considering the visual system of pollinators. The use of blue anthocyanins in red flowers appears to differ from other groups, and suggests that the genetic changes underlying evolutionary shifts to red flowers may not be as predictable as previously suggested.