Regulation of the Biosynthesis of Phenolic Compounds in Vaccinium Berries

Abstract

Vaccinium berries are among the food ingredients with the highest levels and most diverse compositions of phenolic compounds, including anthocyanins, proanthocyanidins, and flavonols along with hydroxycinnamic acids. The biosynthesis of these compounds through the phenylpropanoid pathway is regulated via coordinated transcriptional control of the structural enzymes in the pathway by the MBW complex that involves interactions with DNA-binding R2R3MYB transcription factors, MYC-like basic helix loop helix (bHLH), and WD40-repeat proteins. Some upstream regulators of the pathway were also identified. Both the developmental process and environmental factors influence the metabolism of phenolic compounds during berry ripening. Recent studies have deepened our understanding of the complex regulatory networks controlling the berry ripening-related biosynthesis of phenolic compounds. This knowledge enables the development of new tools for the selection of cultivars with desirable traits, such as berries with enhanced health benefits or cultivars with greater stress resistance.