Production and transcriptional regulation of proanthocyanidin biosynthesis in forage legumes

Proanthocyanidins (PA), also known as condensed tannins, contribute to important forage legumes traits including disease resistance and forage quality. PA in forage plants has both positive and negative effects on feed digestibility and animal performance. The analytical methods and their applicabil...

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Bibliographic Details
Published in:Applied microbiology and biotechnology 2015-05, Vol.99 (9), p.3797-3806
Main Authors: Zhou, Meiliang, Wei, Li, Sun, Zhanmin, Gao, Lihua, Meng, Yu, Tang, Yixiong, Wu, Yanmin
Format: Article
Language:English
Subjects:
Analysis
analytical methods
animal performance
Animals
anthocyanins
biochemical pathways
Biomedical and Life Sciences
Biosynthesis
Biosynthetic Pathways - genetics
Biotechnology
digestibility
Disease resistance
Fabaceae - genetics
Fabaceae - metabolism
Fermentation
Flowers & plants
Forage
forage legumes
Gene Expression Regulation, Plant
genes
Genetic aspects
Legumes
Life Sciences
metabolic engineering
Metabolism
Microbial Genetics and Genomics
Microbiology
Mini-Review
Plant diseases
Polymerization
Polyphenols
proanthocyanidins
Proanthocyanidins - biosynthesis
Proteins
Reagents
Studies
transcription (genetics)
Transcription factors
Transcription, Genetic
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Summary:Proanthocyanidins (PA), also known as condensed tannins, contribute to important forage legumes traits including disease resistance and forage quality. PA in forage plants has both positive and negative effects on feed digestibility and animal performance. The analytical methods and their applicability in measuring the contents of PA in forage plants are essential to studies on their nutritional effects. In spite of important breakthroughs in our understanding of the PA biosynthesis, important questions still remain to be answered such as the PA polymerization and transport. Recent advances in the understanding of transcription factor-mediated gene regulation mechanisms in anthocyanin and PA biosynthetic pathway in model plants suggest new approaches for the metabolic engineering of PA in forage plants. The present review will attempt to present the state-of-the-art of research in these areas and provide an update on the production and metabolic engineering of PA in forage plants. We hope that this will contribute to a better understanding of the ways in which PA production to manipulate the content of PA for beneficial effects in forage plants.
ISSN:0175-7598
1432-0614
DOI:10.1007/s00253-015-6533-1