Prof Cathie Martin at the John Innes Centre who co-led the project
explains: �Using a new strategy, we conducted biochemical studies on
the brassica plant Arabidopsis. We found that a small number of genes
responsible for the enzymes that chemically modify anthocyanins were
�switched on� when the plants were making anthocyanins in response to
stress.
�When we transferred these genes to a tobacco plant, the colour of the
tobacco flowers changed slightly, confirming that these genes, and the
enzymes that they produce, were indeed responsible for modifying
anthocyanins.
�What�s more, these anthocyanins that had been modified by the enzymes
were more stable than those that hadn�t. This is significant because
stabilised anthocyanins could be used as natural food colourants to
replace many artificial colours used in various foods. This improved
understanding of the genetics of anthocyanins also provides a better
platform for studying their antioxidant properties, important in the
fight against cancer, cardiovascular disease and age-related
degeneration.�
|