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<p>Anthocyanins, key flavonoid pigments, are increasingly recognized for their roles in grain pigmentation, nutritional quality, and stress adaptation in plants. In barley (<i>Hordeum vulgare</i> L.), anthocyanins contribute to pigmentation diversity, abiotic stress tolerance, and enhanced nutritional value. This review synthesizes recent advances in anthocyanin biosynthesis and regulation, focusing on key structural genes (<i>CHS</i>,<i> DFR</i>,<i> ANS</i>) and transcriptional regulators such as <i>Ant1</i>,<i> HvMYB10</i>,<i> and HvMYC2</i>, which function within the <i>MYB-bHLH-WD40</i> (MBW) complex. Genetic loci including <i>Ant13</i>,<i> Blx1</i>,<i> and Ba1</i> govern tissue-specific pigmentation patterns in purple, blue, and black barley types. Environmental signals and hormonal cues further influence these pathways through epigenetic and post-transcriptional regulation. The health-promoting properties of barley anthocyanins, including antioxidant, anti-inflammatory, and anti-diabetic activities, are associated with compounds such as cyanidin-3-glucoside and their microbial metabolites. Challenges related to bioavailability and pigment stability during processing can be addressed through approaches such as microencapsulation and acylation. Modern breeding tools, including GWAS, QTL mapping, marker-assisted selection, and <i>CRISPR/Cas9</i> genome editing, facilitate the development of anthocyanin-rich barley cultivars. Tibetan hulless barley and omics-based approaches provide valuable insights into regulatory networks and metabolic diversity. Anthocyanin-rich barley cultivars exhibit enhanced antioxidant capacity, improved grain quality, and greater adaptability to environmental stresses. Coupled with increasing consumer demand for functional foods, pigmented barley represents a valuable resource for nutritional quality improvement and future barley breeding programs. This review highlights the central role of anthocyanins in barley nutritional quality, genetic improvement, and the development of value-added cultivars for sustainable agriculture.</p>

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Anthocyanin biosynthesis and regulation in barley: genetic mechanisms, nutritional quality and breeding prospects

  • 期刊论文

  • 发表日期：

    2026年7月6日

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  • Hafiz Ghulam Muhu Din Ahmed,
  • Xiaomeng Yang,
  • Jiazhen Yang,
  • Yawen Zeng

摘要

Anthocyanins, key flavonoid pigments, are increasingly recognized for their roles in grain pigmentation, nutritional quality, and stress adaptation in plants. In barley (Hordeum vulgare L.), anthocyanins contribute to pigmentation diversity, abiotic stress tolerance, and enhanced nutritional value. This review synthesizes recent advances in anthocyanin biosynthesis and regulation, focusing on key structural genes (CHS, DFR, ANS) and transcriptional regulators such as Ant1, HvMYB10, and HvMYC2, which function within the MYB-bHLH-WD40 (MBW) complex. Genetic loci including Ant13, Blx1, and Ba1 govern tissue-specific pigmentation patterns in purple, blue, and black barley types. Environmental signals and hormonal cues further influence these pathways through epigenetic and post-transcriptional regulation. The health-promoting properties of barley anthocyanins, including antioxidant, anti-inflammatory, and anti-diabetic activities, are associated with compounds such as cyanidin-3-glucoside and their microbial metabolites. Challenges related to bioavailability and pigment stability during processing can be addressed through approaches such as microencapsulation and acylation. Modern breeding tools, including GWAS, QTL mapping, marker-assisted selection, and CRISPR/Cas9 genome editing, facilitate the development of anthocyanin-rich barley cultivars. Tibetan hulless barley and omics-based approaches provide valuable insights into regulatory networks and metabolic diversity. Anthocyanin-rich barley cultivars exhibit enhanced antioxidant capacity, improved grain quality, and greater adaptability to environmental stresses. Coupled with increasing consumer demand for functional foods, pigmented barley represents a valuable resource for nutritional quality improvement and future barley breeding programs. This review highlights the central role of anthocyanins in barley nutritional quality, genetic improvement, and the development of value-added cultivars for sustainable agriculture.