Furan-Based Compounds For Increasing Flavonoid Contents In Plants

Abstract

The present invention relates to a composition for enhancing the flavonoid content of a plant comprising a furan-based compound as an active ingredient; a method for producing a plant with enhanced flavonoid content; a plant with enhanced flavonoid content; and a food composition, a feed composition, and an antioxidant composition containing a plant with enhanced flavonoid content, an extract thereof, or a fraction thereof. The furan-based compound according to the present invention activates the biosynthesis of flavonoids, which are representative functional secondary metabolites of plants, thereby inducing the accumulation of functional flavonoids in crops ranging from monocots to dicots, and thereby efficiently enhancing the added value of plants.

Description

Technology Field

[0001] The present invention relates to a furan-based compound for enhancing the flavonoid content of plants. Background Technology

[0003] Plants are known to produce tens of thousands of types of phytochemicals possessing various functionalities, including anticancer, anti-inflammatory, and antioxidant properties. Among these phytochemicals, flavonoids are known to possess diverse functionalities in addition to their excellent antioxidant capabilities. In plants, flavonoid substances accumulate in leaves, seeds, fruits, and flowers to protect plants from UV light, and are also known to be involved in plant defense mechanisms through interactions with pathogenic microorganisms and insects. Furthermore, various functionalities such as antioxidant, anticancer, anti-inflammatory, and antiviral effects have been reported upon the consumption of flavonoids, attracting significant attention in the pharmaceutical industry. Additionally, they are being applied in various food industries as health supplements, food additives, and natural preservatives.

[0004] Flavonoids are divided into six major groups: anthocyanins, isoflavones, flavanones, flavanols, and flavonols or flavones. Anthocyanins are pigments abundant in flowers and fruits that possess the most superior ability to eliminate free radicals from the body. Isoflavones have excellent detoxification effects by eliminating toxic substances. Meanwhile, flavonols are functional substances that resist stress; they are effective in preventing cardiovascular diseases, restoring skin damage caused by ultraviolet rays, and improving age-related memory decline, and their antioxidant effects are so outstanding that they are used as antioxidants. Kaempferol, a member of the flavonol family, is a flavonoid found in fruits and vegetables that is known to have strong antioxidant activity and the ability to inhibit the formation of cancer cells.

[0005] Research is continuously being attempted to increase the content of these flavonoids in plants for use in food and pharmaceuticals, but results have been insufficient so far. Prior art literature

[0007] Republic of Korea Published Patent No. 10-2011-0114353 The problem to be solved

[0008] The present invention aims to solve the aforementioned problem and other related problems.

[0009] The objective of the present invention is to provide a composition for increasing the flavonoid content of plants, comprising a furan-based compound as an active ingredient.

[0010] Another objective of the present invention is to provide a method for producing a plant with enhanced flavonoid content, comprising the step of treating the plant with a furan-based compound.

[0011] Another objective of the present invention is to provide a plant with enhanced flavonoid content, prepared by the above-described manufacturing method.

[0012] Another objective of the present invention is to provide a food composition containing a plant with enhanced flavonoid content, an extract thereof, or a fraction thereof.

[0013] Another objective of the present invention is to provide a feed composition containing a plant with enhanced flavonoid content, an extract thereof, or a fraction thereof.

[0014] Another objective of the present invention is to provide an antioxidant composition containing a plant with enhanced flavonoid content, an extract thereof, or a fraction thereof.

[0015] The technical problems to be solved according to the technical concept of the invention disclosed in this specification are not limited to those for solving the problems mentioned above, and other unmentioned problems will be clearly understood by a person skilled in the art from the description below. means of solving the problem

[0017] This is explained in detail as follows. Meanwhile, each description and embodiment disclosed in this application may be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in this application fall within the scope of this application. Furthermore, the scope of this application should not be considered limited by the specific descriptions provided below.

[0018] As one embodiment for achieving the above objective, the present invention provides a composition for increasing the flavonoid content of plants, comprising a furan-based compound as an active ingredient.

[0019] In the present invention, the furan-based compound refers to a heterocyclic organic compound consisting of a five-membered aromatic ring composed of four carbon atoms and one oxygen atom.

[0020] Specifically, in the present invention, the furan-based compound may be 3-(2-furyl)acrolein represented by the following chemical formula 1, 3-(2-furyl)propanoic acid represented by the following chemical formula 2, or 3-(3-furyl)acrylic acid represented by the following chemical formula 3, but is not limited thereto.

[0021] [Chemical Formula 1]

[0022]

[0023] [Chemical Formula 2]

[0024]

[0025] [Chemical Formula 3]

[0026]

[0027] In the present invention, the concentration of the compound represented by Formula 1 included in the composition may be 1 μM to 200 μM, specifically 1 μM to 100 μM, 10 μM to 100 μM, or 30 μM to 100 μM, and more specifically 50 μM, but is not limited thereto.

[0028] In the present invention, the concentration of the compound represented by Formula 2 included in the composition may be 1 μM to 200 μM, specifically 1 μM to 100 μM, 10 μM to 100 μM, or 30 μM to 100 μM, and more specifically 50 μM, but is not limited thereto.

[0029] In the present invention, the concentration of the compound represented by Formula 3 included in the composition may be 1 μM to 200 μM, specifically 1 μM to 100 μM, 1 μM to 80 μM, or 10 to 50 μM, and more specifically 10 μM, but is not limited thereto.

[0030] In the present invention, the composition may further include sucrose. The content of sucrose included in the composition may be 0.1 to 10 parts by weight relative to 100 parts by weight of the total composition, specifically 0.2 to 9 parts by weight, 0.5 to 5 or 1 to 5 parts by weight, and more specifically 1, 3 or 5 parts by weight.

[0031] In the present invention, the plant may include monocotyledonous plants and dicotyledonous plants, and specifically, cruciferous plants ( Brassicaceae ) plants, grasses ( Poaceae ), legumes ( Fabaceae ), Solanaceae ( Solanaceae ), Rosaceae ( Rosaceae ), Cucurbitaceae ( Cucurbitaceae ), Liliaceae ( Amaryllidaceae ) or Apiaceae ( ApiaceaeIt may be ) and, more specifically, one or more selected from the group consisting of Arabidopsis thaliana, napa cabbage, kale, mustard, bok choy, radish, rice, wheat, barley, oats, sorghum, corn, soybeans, red beans, potatoes, chili peppers, tomatoes, strawberries, watermelons, cucumbers, Korean melons, pumpkins, green onions, onions, and carrots, but is not limited thereto.

[0032] The term "flavonoid" in this invention refers to a substance that is a type of secondary metabolite of plants or fungi and has a 15-carbon skeleton structure composed of two phenyl rings and a heterocyclic ring. Flavonoids are known to have antioxidant, antibacterial, anticancer, and anti-inflammatory effects, and representative flavonoids include anthocyanin, isoflavone, flavanone, flavanol, flavonol, flavone, and flavanonol. In plants, flavonoids accumulate in the leaves, seeds, fruits, and flowers of plants to protect them from UV light, and are known to interact with pathogenic microorganisms and insects. Furthermore, flavonoid compounds are utilized in various industrial fields due to reported diverse functionalities such as anticancer, anti-inflammatory, and antioxidant properties. They are used not only in industries like processed food additives and natural preservatives but are also attracting attention for medical applications due to their excellent antioxidant effects and various functionalities.

[0033] In the present invention, the flavonoid may include dihydroflavonols, flavonols, and anthocyanidins, and specifically, may be one or more selected from the group consisting of dihydrokaempferol (DHK), dihydroquercetin (DHQ), dihydromyricetin (DHM), kaempferol, quercetin, myricetin, isorhamnetin, pelargonidin, cyanidin, delphinidin, and anthocyanin, but is not limited thereto.

[0034] In the present invention, the "enhancement of flavonoid content" includes causing plants that do not produce flavonoids to produce flavonoids, or increasing the production content in plants that produce flavonoids.

[0035] Specifically, in an embodiment of the present invention, it was confirmed that anthocyanins accumulate when 3-(2-Furyl)acrolein (Formula 1), 3-(2-Furyl)propanoic acid (Formula 2), or 3-(3-Furyl)acrylic acid (Formula 3) are co-treated with sucrose in rice or Arabidopsis thaliana, and that anthocyanins accumulate when 3-(3-Furyl)acrylic acid (Formula 3) is co-treated with sucrose in cabbage.

[0036] In another embodiment for achieving the above objective, the present invention provides a method for producing a plant with enhanced flavonoid content, comprising the step of treating the plant with a furan-based compound.

[0037] The above "furan compounds," "flavonoids," "flavonoid content enhancement," and "plants," etc., are as described above.

[0038] In the present invention, the "step of treating a plant with a furan-based compound" may specifically mean the step of treating a plant, its seeds, or soil adjacent to the plant with a furan-based compound.

[0039] The concentration of the compound represented by Formula 1 treated on the above plant may be 1 μM to 200 μM, specifically 1 μM to 100 μM, 10 μM to 100 μM, or 30 μM to 100 μM, and more specifically 50 μM, but is not limited thereto; the concentration of the compound represented by Formula 2 treated on the above plant may be 1 μM to 200 μM, specifically 1 μM to 100 μM, 10 μM to 100 μM, or 30 μM to 100 μM, and more specifically 50 μM, but is not limited thereto; and the concentration of the compound represented by Formula 3 treated on the above plant may be 1 μM to 200 μM, specifically 1 μM to 100 μM, 1 μM to 80 μM, or 10 to 50 μM, and more specifically 10 μM. It is possible, but is not limited to this.

[0040] In the present invention, the method for producing a plant with enhanced flavonoid content may further include the step of treating the plant with sucrose. The content of sucrose treated to the plant may be 0.1 to 10 parts by weight relative to 100 parts by weight of the total composition, specifically 0.2 to 9 parts by weight, 0.5 to 5 or 1 to 5 parts by weight, and more specifically 1, 3 or 5 parts by weight.

[0041] As another embodiment for achieving the above objective, the present invention provides a plant with enhanced flavonoid content prepared by the above manufacturing method.

[0042] The above "flavonoids," "flavonoid content enhancement," and "plants," etc., are as described above.

[0043] In another embodiment for achieving the above objective, the present invention provides a food composition containing a plant with enhanced flavonoid content, an extract thereof, or a fraction thereof.

[0044] The above "flavonoids," "flavonoid content enhancement," and "plants," etc., are as described above.

[0045] The term "extract" in the present invention includes the extract itself and all formulations of extracts that can be formed using the extract, such as an extract obtained by extracting a plant with enhanced flavonoid content, a diluted or concentrated extract of the extract, a dried product obtained by drying the extract, a modified or purified extract of the extract, or a mixture thereof.

[0046] In the present invention, the extraction method is not particularly limited and can be performed according to methods commonly used in the relevant technical field. Non-limiting examples of the extraction method include hot water extraction, cold maceration extraction, solvent extraction, steam distillation, elution, pressing, ultrasonic extraction, filtration, reflux extraction, etc., and these may be performed individually or in combination of two or more methods.

[0047] The extract of the present invention is obtained by extracting a plant using a suitable solvent and may include, for example, a crude extract, an extract soluble in a polar solvent, or an extract soluble in a non-polar solvent. The type of extraction solvent used to prepare the extract is not particularly limited, and any solvent known in the art may be used. Non-limiting examples of the extraction solvent may include water; alcohols having 1 to 4 carbon atoms, such as methanol, ethanol, propanol, isopropanol, butanol, propyl alcohol, butyl alcohol; polyhydric alcohols, such as glycerin, butylene glycol, propylene glycol; hydrocarbon solvents, such as methyl acetate, ethyl acetate, acetone, benzene, hexane, diethyl ether, dichloromethane; or mixtures thereof, and, for example, may be a solvent selected from the group consisting of water, lower alcohols having 1 to 4 carbon atoms, or a mixture thereof.

[0048] In the present invention, the term "fraction" refers to a result obtained by performing fractionation to separate a specific component or a specific group of components from a mixture containing various constituent components.

[0049] In the present invention, the fractionation method for obtaining the fraction is not particularly limited and may be performed according to methods commonly used in the relevant technical field. It may be a solvent fractionation method performed by treating with various solvents, an ultrafiltration fractionation method performed by passing through an ultrafiltration membrane having a certain molecular weight cut-off value, a chromatographic fractionation method, and combinations thereof. Furthermore, in the present invention, the type of solvent used to obtain the fraction is not particularly limited and any solvent known in the relevant technical field may be used. Examples of the fractionation solvent may include hexane, dichloromethane, ethyl acetate, butanol, water, organic solvents, or mixtures thereof.

[0050] The food composition of the present invention can be manufactured in various forms of formulations, and unlike general pharmaceuticals, it has the advantage of not causing side effects that may occur during long-term use of pharmaceuticals by using food as a raw material. The food composition of the present invention can be manufactured in any form, and specifically, it may be one or more formulations selected from the group consisting of health functional food preparations such as tablets, capsules, pills, granules, liquids, powders, flakes, pastes, syrups, gels, jellies, and bars, as well as beverages, gums, and candies, but is not particularly limited thereto.

[0051] In addition, the food composition of the present invention may include food additives in addition to its active ingredients. Food additives can generally be understood as substances added to, mixed with, or permeated into food during the manufacture, processing, or preservation of food; since they are consumed daily and over a long period along with food, their safety must be guaranteed. The food additives are classified in terms of function into sweeteners, flavoring agents, preservatives, emulsifiers, acidulants, thickeners, etc., and are not particularly limited as long as they meet the purpose to be achieved by the food composition of the present invention. Furthermore, in addition to the above food additives, the food composition of the present invention may include physiologically active substances or minerals known in the art for the purpose of functionality and nutritional supplementation, and whose safety as food additives is guaranteed. The physiologically active substances or minerals are not particularly limited as long as they meet the purpose to be achieved by the food composition of the present invention.

[0052] The food composition of the present invention may include the aforementioned food additives in an effective amount capable of achieving the purpose of their addition depending on the product type, and regarding other food additives that may be included in the food composition of the present invention, reference may be made to the food codes or food additive codes of each country.

[0053] In another embodiment for achieving the above objective, the present invention provides a feed composition containing a plant with enhanced flavonoid content, an extract thereof, or a fraction thereof.

[0054] The above "flavonoid," "flavonoid content enhancement," "plant," "extract," and "fraction," etc., are as described above.

[0055] The term "feed" in the present invention refers to any natural or artificial prescribed food, single meal, etc., or ingredients of said single meal intended for animals to eat, consume, and digest, and may be manufactured in various forms of feed known in the art. Specifically, it may include, but is not limited to, concentrate feed, roughage, feed additives, feed aids, pet nutritional supplements, or special feeds.

[0056] Concentrated feeds include, but are not limited to, seed grains such as wheat, oats, and corn; bran, which is a byproduct obtained by refining grains and includes rice bran, wheat bran, and barley bran; oilseed meal, which is a byproduct obtained by extracting oil from soybeans, rapeseed, sesame, flaxseed, and coconut; residues such as residual starch, which is the main component of starch residue remaining after removing starch from sweet potatoes and potatoes; fish meal, fish residue; fish soluble, which is a concentrated fresh liquid obtained from fish; meat meal; blood meal; feather meal; skim milk powder; dried whey, which is the residue obtained when making cheese from milk or casein from skim milk; yeast, Chlorella, and seaweed. Roughage includes raw grass feeds such as wild grass, pasture grass, and green cuts; root vegetables such as feed turnips, feed beets, and a type of turnip called lutea bearger; silage, which is a stored feed made by filling a silo with raw grass, green cut crops, and grains and fermenting them with lactic acid; hay made by cutting and drying wild grass and pasture grass; straw of livestock breeding crops; and leaves of legumes, but is not limited thereto. Special feeds include mineral feeds such as oyster shells and rock salt; urea feeds such as urea or its derivatives such as diuretic isobutane; feed additives and dietary supplements, which are substances added in trace amounts to compound feed to supplement components that are prone to being deficient when only natural feed ingredients are mixed, or to improve the shelf life of the feed, but are not limited thereto.

[0057] The feed composition of the present invention may further include ingredients added to conventional feeds. Examples of ingredients added to such feeds may include cereal powder, meat powder, and legumes. In the above, the cereal powder may be one or more selected from rice flour, wheat flour, barley flour, and corn flour. In the above, the meat powder may be powdered meat powder obtained by selecting one or more selected from chicken, beef, pork, and ostrich meat. In the above, the legumes may be one or more selected from soybeans, kidney beans, peas, and black beans.

[0058] The feed composition of the present invention may include one or more selected from nutrients and minerals in addition to the cereal powder, meat powder, and legumes, which are components added to conventional feeds mentioned above, in order to increase the nutritional value of the feed, and may include one or more selected from antifungal agents, antioxidants, anticoagulants, emulsifiers, and binders to prevent deterioration of feed quality.

[0059] A feed composition containing the plant with enhanced flavonoid content, its extract, or its fraction according to the present invention can be prepared by adding the plant with enhanced flavonoid content, its extract, or its fraction within an appropriate effective concentration range according to various feed preparation methods known in the art.

[0060] The feed composition according to the present invention is not particularly limited to any specific organism and can be applied to any organism. For example, it can be applied to any organism, such as non-human animals like monkeys, dogs, cats, rabbits, guinea pigs, rats, mice, cattle, sheep, pigs, goats, etc., as well as birds and fish.

[0061] In another embodiment for achieving the above objective, the present invention provides an antioxidant composition containing a plant with enhanced flavonoid content, an extract thereof, or a fraction thereof.

[0062] The above "flavonoid," "flavonoid content enhancement," "plant," "extract," and "fraction," etc., are as described above.

[0063] The plant with enhanced flavonoid content according to the present invention contains various flavonoid components known for their excellent antioxidant effects, and thus can be utilized as an antioxidant composition.

[0064] The present invention will be described in more detail below through examples. These examples are solely for illustrating the present invention, and it will be obvious to those skilled in the art that the scope of the present invention is not to be interpreted as being limited by these examples. Effects of the invention

[0066] The furan-based compound according to the present invention activates the biosynthesis of flavonoids, which are representative functional secondary metabolites of plants, thereby inducing the accumulation of functional flavonoids in crops ranging from monocots to dicots, and thereby efficiently enhancing the added value of plants. Brief explanation of the drawing

[0068] Figure 1 shows the results of confirming the anthocyanin coloration of rice by treatment with furan compounds (3-(2-Furyl)acrolein, 3-(2-Furyl)propanoic acid or 3-(3-Furyl)acrylic acid). Figure 2 shows the results of confirming the anthocyanin coloring of cabbage by treatment with a furan compound (3-(3-Furyl)acrylic acid). Figure 3 shows the results of confirming the anthocyanin coloration of Arabidopsis thaliana by treatment with furan compounds (3-(2-Furyl)acrolein, 3-(2-Furyl)propanoic acid or 3-(3-Furyl)acrylic acid). Figure 4 shows the results of the analysis of flavonoid substances by treatment with a furan compound (3-(3-Furyl)acrylic acid) of Arabidopsis thaliana via HPLC. Figure 5 is a schematic diagram showing the flavonoid biosynthetic pathway by treatment with furan compounds. Specific details for implementing the invention

[0069] The structure and effects of the present invention will be explained in more detail below through examples. These examples are intended solely to illustrate the present invention, and the scope of the present invention is not limited by them.

[0071] Example 1: Confirmation of Enhancement in Flavonoid Content of Rice by Treatment with Furan Compounds

[0072] We investigated whether treatment with furan compounds 3-(2-Furyl)acrolein (Formula 1), 3-(2-Furyl)propanoic acid (Formula 2), or 3-(3-Furyl)acrylic acid (Formula 3) resulted in an increase in the coloration of flavonoid anthocyanins in rice (Jado variety), a monocotyledonous plant capable of producing anthocyanins unlike ordinary white rice. To this end, Jado seeds were germinated in 1 / 2 MS, and seedlings of the same growth stage were transplanted into a solid medium containing 1% sucrose and each furan compound at a final concentration of 30 μM. The seedlings were cultured for 7 days, and the presence of anthocyanin coloration was observed.

[0073] As a result, as shown in Figure 1, the anthocyanin coloration in the hypocotyl generally increased in the furan compound treatment groups compared to the control group treated only with sucrose (DMSO), and this effect was most pronounced in the 3-(3-Furyl)acrylic acid (Formula 3) treatment group. These results demonstrate that the above furan compounds can induce anthocyanin coloration in monocotyledonous plants, and that 3-(3-Furyl)acrylic acid (Formula 3) is the most effective in inducing this coloration.

[0075] Example 2: Confirmation of Enhancement in Flavonoid Content of Napa Cabbage by Treatment with Furan Compounds

[0076] Seeds of a dicotyledonous cabbage variety (5923) capable of producing anthocyanins were disinfected and germinated on 1 / 2 MS solid medium, and seedlings on day 5 of the same growth stage were used in the experiment. The seedlings were placed on 1 / 2 MS medium containing 3-(3-Furyl)acrylic acid (Formula 3) at concentrations of 10, 20, or 40 μM along with 3% sucrose, and cultured for 4 days to observe the presence of anthocyanin coloration.

[0077] As a result, as shown in Figure 2, compared to the control group treated only with sucrose (DMSO), the anthocyanin coloration increased on the adaxial and abaxial sides of the cotyledons and true leaves of all furan-based compound-treated groups, and a gradual increase in coloration was observed as the concentration increased starting from 10 μM.

[0079] Example 3: Confirmation of Enhancement in Flavonoid Content of Arabidopsis thaliana by Treatment with Furan Compounds

[0080] 3-1. Analysis of Anthocyanin Coloring Effects

[0081] To determine whether anthocyanin coloring effects appear when furan compounds are treated to the dicotyledonous plant Arabidopsis thaliana, the model plant Arabidopsis thaliana ( Col-0 Furan compounds were treated alone and in combination with 3% sucrose. Specifically, day 6 Arabidopsis seedlings germinated on 1 / 2 MS solid medium were inoculated with 50 μM 3-(2-Furyl)acrolein (Formula 1), 50 μM 3-(2-Furyl)propanoic acid (Formula 2), and 10 μM 3-(3-Furyl)acrylic acid (Formula 3), respectively, without sucrose or in combination with 3% sucrose, and cultured for 5 days to observe the presence of anthocyanin coloration.

[0082] As a result, as shown in Figure 3, no anthocyanin coloring was observed in the single treatment groups of furan compounds, but anthocyanin coloring was observed in all treatment groups combined with 3% sucrose, and in the case of the 3-(3-Furyl)acrylic acid (Formula 3) treatment group, it showed the same level of anthocyanin coloring effect as the other compounds even at a concentration five times lower (50 μM vs 10 μM).

[0083] Through this, it was confirmed that furan compounds can induce anthocyanin coloration in dicotyledonous plants as well as monocotyledonous plants, and that a certain level of sucrose content is required. In addition, it was confirmed that 3-(3-Furyl)acrylic acid (Formula 3) exhibits the same coloration effect at a lower concentration compared to 3-(2-Furyl)acrolein (Formula 1) or 3-(2-Furyl)propanoic acid (Formula 2), thereby having a comparative advantage over other compounds in the anthocyanin coloration induction effect.

[0085] 3-2. Analysis of Flavonoid Content Enhancement Effect

[0086] Arabidopsis thaliana seedlings were co-treated with 10 μM of 3-(3-Furyl)acrylic acid (chemical formula 3,3-(3-F)aa) and 3% sucrose, respectively, and the control group (DMSO) was treated with 1% sucrose and 3% sucrose without furan compounds to observe anthocyanin coloration. After anthocyanin coloration, the seedlings were collected and crushed, and the flavonoid and anthocyanin molecules existing in the plant body in glycoside form were aglyconeized by extracting them with 50% methanol (acidic alcohol) containing 4 volumes of 2N HCl at 95°C for 2 hours, and then analyzed by HPLC. After separating the substances using HPLC with a C18 column, peaks exhibiting absorbance at 288 nm, 350 nm, or 520 nm were detected for the analysis of i) dihydroflavonols (dihydrokaempferol (DHK), dihydroquercetin (DHQ), and dihydromyricetin (DHM)), ii) flavonols (kaempferol, quercetin, myricetin, and isorhamnetin) and iii) anthocyanidins (pelargonidin, cyanidin, and delphinidin) respectively, and the flavonoids and anthocyanin aglycones were identified by comparing the retention times and characteristic UV spectra of each corresponding standard substance.

[0087] As a result, as shown in Figure 4, unlike the control group treated with 1% sucrose, anthocyanin coloration was observed in the cotyledons and petioles of the 3-(3-F)aa(3-(3-Furyl)acrylic acid, Chemical Formula 3) treatment group. In addition, material analysis results showed 9.5 ± 0.4 nmoleg in the control. -1 FW, in the treatment group, 110.0 ± 5.8 nmoleg -1Cyanidin (C) was detected in FW, confirming that cyanidin levels in the furan-based compound co-treatment group increased approximately 11.6 times compared to the control group. Dihydroquercetin (DHQ) was 31.3 ± 1.8 nmoleg in the control group. -1 FW, in the treatment group, 49.3 ± 3.9 nmoleg -1 FW was detected, and kaempferol was 117.8 ± 1.6 nmoleg in the control group. -1 FW, 145.6 ± 1.9 nmoleg in the treatment group -1 With the detection of FW content, it was confirmed that DHQ and kaempferol increased by approximately 1.6 times and 1.2 times, respectively, in the treatment group compared to the control group.

[0088] The total detected flavonoid content was the control group (202.6 nmoleg -1 Compared to the treatment group (317.3 nmoleg) FW -1 It was confirmed that the flavonoid metabolic pathway was generally activated through treatment with a furan compound (3-(3-F)aa), as it increased by about 1.6 times in FW).

[0089] In addition, anthocyanin coloration was observed in both the control and 3-(3-F)aa treatment groups upon treatment with 3% sucrose, and the quantitative results showed 258.7 ± 14.0 nmoleg in the control group. -1 FW, in the treatment group, 523.6 ± 2.6 nmoleg -1 Cyanidin was detected in FW, confirming that co-treatment with 3-(3-F)aa can increase cyanidin accumulation by more than twofold. Meanwhile, there was no significant difference in dihydroquercetin (DHQ) between the control and treatment groups, and kaempferol was 175.4 ± 24.7 nmoleg in the control group. -1 FW, in the treatment group, 255.3 ± 3.2 nmoleg -1 The content of FW was detected and increased by about 1.5 times in the treatment group.

[0090] Consequently, the total flavonoid content was the control group (609.4 nmoleg -1 Treatment group (891.8 nmoleg) compared to FW -1 It increased by about 1.5 times in FW, showing that the co-treatment group of 3% sucrose and 3-(3-F)aa also showed that the flavonoid metabolic pathway was generally activated compared to the control group.

[0092] Example 4: Analysis of Flavonoid Biosynthetic Pathways Following Treatment with Furan Compounds

[0093] In the above examples, an increase in anthocyanin coloration was confirmed in Chinese cabbage, rice, and Arabidopsis through treatment with furan compounds, and HPLC confirmed that the accumulation of overall flavonoids, in addition to anthocyanins, was increased. Through this, it was confirmed that the activation of the flavonoid biosynthetic pathway was induced by treatment with furan compounds. In addition, the increase in dihydroquercetin (DHQ) and cyanidin indicates that the anthocyanin biosynthetic pathway, including flavonoid B-ring hydroxylation following dihydrokaempferol (DHK), was particularly enhanced as shown in Figure 5, suggesting that quercetin biosynthesis, which acts competitively for dihydroquercetin (DHQ), was reduced, resulting in a decrease in quercetin and isorhamnetin. Although sucrose treatment alone can induce anthocyanin accumulation, which is attributed to the activation of the overall flavonoid metabolic pathway, the reduction of quercetin and isorhamnetin was observed only upon co-treatment with a furan compound (3-(3-F)aa), suggesting that treatment with furan compounds not only activates the metabolic pathway but is also more specialized in promoting anthocyanin biosynthesis (Fig. 5).

[0094] From the foregoing description, those skilled in the art to which the present invention pertains will understand that the present invention may be implemented in other specific forms without altering its technical concept or essential features. In this regard, the embodiments described above should be understood as illustrative in all respects and not restrictive. The scope of the present invention should be interpreted as including all modifications or variations derived from the meaning and scope of the claims set forth below and their equivalents, rather than from the detailed description above.

Claims

Claim 1 A composition for enhancing the flavonoid content of plants, comprising a furan-based compound and sucrose as active ingredients, wherein the flavonoid is one or more selected from the group consisting of anthocyanin, dihydroquercetin, kaempferol, and cyanidin, and the furan-based compound is a compound represented by the following chemical formula 1, 2, or 3. [Chemical Formula 1] [Chemical Formula 2] [Chemical Formula 3] Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 A composition according to claim 1, wherein the plant is one or more selected from the group consisting of Arabidopsis thaliana, Chinese cabbage, cabbage, kale, mustard, bok choy, radish, rice, wheat, barley, oats, sorghum, corn, soybeans, red beans, potatoes, chili peppers, tomatoes, strawberries, watermelons, cucumbers, Korean melons, pumpkins, green onions, onions, and carrots. Claim 6 A method for producing a plant with enhanced flavonoid content, comprising the step of treating a plant with a furan compound and sucrose, wherein the flavonoid is one or more selected from the group consisting of anthocyanin, dihydroquercetin, kaempferol, and cyanidin, and the furan compound is a compound represented by the following chemical formula 1, 2, or 3. [Chemical Formula 1] [Chemical Formula 2] [Chemical Formula 3] Claim 7 delete Claim 8 delete Claim 9 delete Claim 10 In claim 6, the method wherein the above-mentioned plant is one or more selected from the group consisting of Arabidopsis thaliana, Chinese cabbage, cabbage, kale, mustard, bok choy, radish, rice, wheat, barley, oats, sorghum, corn, soybeans, red beans, potatoes, chili peppers, tomatoes, strawberries, watermelons, cucumbers, Korean melons, pumpkins, green onions, onions, and carrots. Claim 11 A plant with enhanced flavonoid content, prepared by the method of either claim 6 or claim 10, wherein the flavonoid is one or more selected from the group consisting of anthocyanin, dihydroquercetin, kaempferol, and cyanidin. Claim 12 In paragraph 11, the above plants are one or more plants selected from the group consisting of Arabidopsis thaliana, Chinese cabbage, cabbage, kale, mustard, bok choy, radish, rice, wheat, barley, oats, sorghum, corn, soybeans, red beans, potatoes, chili peppers, tomatoes, strawberries, watermelons, cucumbers, Korean melons, pumpkins, green onions, onions, and carrots. Claim 13 A food composition containing a plant with enhanced flavonoid content according to claim 11, an extract thereof, or a fraction thereof. Claim 14 A feed composition containing a plant with enhanced flavonoid content according to claim 11, an extract thereof, or a fraction thereof. Claim 15 An antioxidant composition containing a plant with enhanced flavonoid content according to claim 11, an extract thereof, or a fraction thereof.

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