2024/11/25 by Maria Fernanda Marin Recinos, Sarah Winnier, Kiersten Lagerhausen +6 · 2 voices · 4 citations
Agricultural and Biological Sciences · #Anthocyanin #Biochemistry #Biology #Botany #Cocoa and Sweet Potato Agronomy #Flavonoid #Flavonoid biosynthesis #Food Chemistry and Fat Analysis #Gene #Gene expression #Gene family #Genetics #Genome #Phenotype #Polyphenol #Proanthocyanidin #Subfunctionalization #Theobroma #Transcriptome
paper · pdf · doi:10.1101/2024.11.23.624982
published in bioRxiv (Cold Spring Harbor Laboratory) (Cold Spring Harbor Laboratory)
openalex publication_date 2024/11/25 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/14
Abstract Theobroma cacao is well known for its role in producing cacao. Many different cacao varieties are cultivated in equatorial regions, each distinguished by unique phenotypic traits. An instance of this is the pod color variation, which has been linked to differences in anthocyanin content. Anthocyanins are produced by one branch of the flavonoid biosynthesis. The highly continuous genome sequence and comprehensive gene set generated in this study enabled an investigation of the genetic basis of the flavonoid biosynthesis. Expression differences between paralogs in the proanthocyanidin biosynthesis suggest subfunctionalization. In pod husks, one copy of the leucoanthocyanidin reductase gene ( LAR ) displayed substantially higher expression than the other copy.