Aromatic Decoration Determines the Formation of Anthocyanic Vacuolar Inclusions

scientific article published on 08 March 2017

Aromatic Decoration Determines the Formation of Anthocyanic Vacuolar Inclusions is …
instance of (P31):
scholarly articleQ13442814

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P356DOI10.1016/J.CUB.2017.02.027
P932PMC publication ID5387179
P698PubMed publication ID28318977

P50authorCathie MartinQ19655052
Ingo AppelhagenQ83814641
Simon DerolesQ87598405
P2093author name stringJie Luo
Kim Findlay
Kevin Davies
Lionel Hill
Huaibi Zhang
Kalyani Kallam
Nick Albert
Øyvind M Andersen
P2860cites workMapping of C-termini of V-ATPase subunits by in vivo-FRET measurementsQ33220824
New insight into the structures and formation of anthocyanic vacuolar inclusions in flower petalsQ33266844
The formation of Anthocyanic Vacuolar Inclusions in Arabidopsis thaliana and implications for the sequestration of anthocyanin pigments.Q33596356
Stabilizing and Modulating Color by Copigmentation: Insights from Theory and ExperimentQ38767157
Ectopic expression of snapdragon transcription factors facilitates the identification of genes encoding enzymes of anthocyanin decoration in tomato.Q40800040
Expression of a Vacuolar Protein (VP24) in Anthocyanin-Producing Cells of Sweet Potato in Suspension CultureQ41077892
Characterization of anthocyanic vacuolar inclusions in Vitis vinifera L. cell suspension culturesQ43125482
A common gene regulates pigmentation pattern in diverse plant speciesQ43477086
A multidrug resistance-associated protein involved in anthocyanin transport in Zea maysQ43784486
The structure of the major anthocyanin in Arabidopsis thalianaQ43878201
Anthocyanic vacuolar inclusions (AVIs) selectively bind acylated anthocyanins in Vitis vinifera L. (grapevine) suspension cultureQ44531558
In vivo intracellular pH measurements in tobacco and Arabidopsis reveal an unexpected pH gradient in the endomembrane systemQ45146088
Grapevine MATE-type proteins act as vacuolar H+-dependent acylated anthocyanin transporters.Q46011106
Functional genomics by integrated analysis of metabolome and transcriptome of Arabidopsis plants over-expressing an MYB transcription factorQ46419592
AtMYB12 regulates caffeoyl quinic acid and flavonol synthesis in tomato: expression in fruit results in very high levels of both types of polyphenolQ46471538
The Arabidopsis transcription factor MYB12 is a flavonol-specific regulator of phenylpropanoid biosynthesisQ46516488
Anthocyanin Vacuolar Inclusions Form by a Microautophagy MechanismQ46674030
A trafficking pathway for anthocyanins overlaps with the endoplasmic reticulum-to-vacuole protein-sorting route in Arabidopsis and contributes to the formation of vacuolar inclusionsQ46962243
ABCC1, an ATP binding cassette protein from grape berry, transports anthocyanidin 3-O-Glucosides.Q48039162
Cloning and expression of cytochrome P450 genes controlling flower colourQ48091797
A small family of MYB-regulatory genes controls floral pigmentation intensity and patterning in the genus AntirrhinumQ48096609
Engineering anthocyanin biosynthesis in plantsQ50426737
Anthocyanic vacuolar inclusions--their nature and significance in flower colourationQ50507776
Convergent evolution in the BAHD family of acyl transferases: identification and characterization of anthocyanin acyl transferases from Arabidopsis thalianaQ51027665
An investigation of the intracellular site of anthocyanoplasts using isolated protoplasts and vacuolesQ86758006
P433issue7
P407language of work or nameEnglishQ1860
P1104number of pages13
P304page(s)945-957
P577publication date2017-03-08
P1433published inCurrent BiologyQ1144851
P1476titleAromatic Decoration Determines the Formation of Anthocyanic Vacuolar Inclusions
P478volume27

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cites work (P2860)
Q89064000Colour bio-factories: Towards scale-up production of anthocyanins in plant cell cultures
Q46304962Current understanding of the pathways of flavonoid biosynthesis in model and crop plants
Q57459384Dynamic metabolic solutions to the sessile life style of plants
Q92258700Overexpression of ThMYC4E Enhances Anthocyanin Biosynthesis in Common Wheat
Q58692258The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition