Alteration of anthocyanin glycosylation in cranberry through interspecific hybridization

Nicholi Vorsa, James J. Polashock

Research output: Contribution to journalArticle

22 Scopus citations

Abstract

The flavonoids of american cranberry (Vaccinium macrocarpon Ait.) are documented to be beneficial for human health. Among their benefits is a high antioxidant potential, with anthocyanin glycosides being the main contributors. Flavonoid glucose conjugates are reported to be more bioavailable than those with other sugar conjugates. The anthocyanin glycosides of V. macrocarpon fruit are mainly galactosides and arabinosides of the aglycones, cyanidin and peonidin, with less than 8% glucosides. In contrast, the fruit anthocyanins of another cranberry species, V. oxycoccus L. were found to be largely glucosides of cyanidin and peonidin. Interspecific hybrids between these two species were intermediate to the parental species in the proportion of fruit anthocyanin glucosides. About half the progeny (1:1 segregation) in a backcross population (to V. macrocarpon) maintained the relatively high anthocyanin glucoside ratio. In this study, we demonstrate the genetic manipulation of anthocyanin glycosylation in cranberry using interspecific hybridization, resulting in dramatically increased glucose-conjugated anthocyanins.

Original languageEnglish (US)
Pages (from-to)711-715
Number of pages5
JournalJournal of the American Society for Horticultural Science
Volume130
Issue number5
DOIs
StatePublished - Sep 2005

All Science Journal Classification (ASJC) codes

  • Genetics
  • Horticulture

Keywords

  • Antioxidant
  • Bioavailability
  • Flavonoid
  • Vaccinium macrocarpon
  • Vaccinium oxycoccus

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