A first approach towards the relationship between grape skin cell-wall composition and anthocyanin extractability

This work investigated the structural, biochemical, and molecular characteristics of grape skin cell wall during ripening, related to susceptibility to Botrytis cinerea. The comparative study between the two main grape cultivars in Champagne region, Pinot noir and Chardonnay, quantified: (1) the maturity and physical profile of grape skin; (2) the morphological characteristics; (3) soluble pectic polysaccharides located in grape skin cell walls; and (4) the gene expression of the two main degrading enzymes (VvPME1 and VvPG1) and PME activity. During the maturation period, the grape skins of the two cultivars appear different in their structure and composition. Chardonnay is characterized by higher relative humidity (RH) and level of VvPG1 expression, lower disease incidence and penetrometry values, and thicker cell walls than Pinot noir skins. Thus, the cell wall composition is sufficiently different between grape varieties from the same area to allow their discrimination and could be used to better manage the harvest date.

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Electronic microscopy examination of the influence of purified enzymatic activities on grape skin cell wall

OENO One ◽

10.20870/oeno-one.2003.37.1.1679 ◽

2003 ◽

Vol 37 (1) ◽

pp. 23

Author(s):

Khalid Amrani Joutei ◽

F. Ouazzani Chahdi ◽

D. Bouya ◽

Cédric Saucier ◽

Yves Glories

Keyword(s):

Cell Wall ◽

Middle Lamella ◽

Enzymatic Activities ◽

Primary Wall ◽

Electronic Microscopy ◽

Grape Skin ◽

Skin Cell ◽

Pectolytic Enzymes ◽

Cellular Wall ◽

Microscopy Examination

Pectolytic enzymes act differently on the degradation of the cell wall of grape skin and on the libération of tannins. PG and PL degrade the pectin from the middle lamella and the primary wall which favours the liberation of granulate tannins present inside the vacuole only ones. Cellulase degrade the cellulose fibbers and allows the liberation of tannins bound to the cellular wall. These last ones being bound to cellulosic molecules.

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Interactions between grape skin cell wall material and commercial enological tannins. Practical implications

Food Chemistry ◽

10.1016/j.foodchem.2013.12.009 ◽

2014 ◽

Vol 152 ◽

pp. 558-565 ◽

Cited By ~ 30

Author(s):

Ana Belén Bautista-Ortín ◽

Mario Cano-Lechuga ◽

Yolanda Ruiz-García ◽

Encarna Gómez-Plaza

Keyword(s):

Cell Wall ◽

Wall Material ◽

Cell Wall Material ◽

Grape Skin ◽

Skin Cell ◽

Practical Implications ◽

Enological Tannins

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The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process

Food Chemistry ◽

10.1016/j.foodchem.2011.07.091 ◽

2012 ◽

Vol 130 (3) ◽

pp. 626-631 ◽

Cited By ~ 50

Author(s):

I. Romero-Cascales ◽

J.M. Ros-García ◽

J.M. López-Roca ◽

E. Gómez-Plaza

Keyword(s):

Cell Wall ◽

Cell Wall Degradation ◽

Grape Skin ◽

Skin Cell ◽

Pectolytic Enzyme

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The relationship of cell wall composition to the current classification of staphylococci and micrococci

International Journal of Systematic Bacteriology ◽

10.1099/00207713-20-4-483 ◽

1970 ◽

Vol 20 (4) ◽

pp. 483-490 ◽

Cited By ~ 7

Author(s):

A. C. BAIRD-PARKER

Keyword(s):

Cell Wall ◽

Cell Wall Composition ◽

Current Classification ◽

Relationship Of ◽

The Relationship

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Development of a method for the extraction and analysis of grape skin proteins strongly bound to cell walls

OENO One ◽

10.20870/oeno-one.2013.47.2.1544 ◽

2013 ◽

Vol 47 (2) ◽

pp. 129

Author(s):

Grégory Pasquier ◽

Delphine Lapaillerie ◽

Jean-William Dupuy ◽

Anne-Marie Lomenech ◽

Stéphane Claverol ◽

...

Keyword(s):

Cell Wall ◽

Cell Walls ◽

Protein Composition ◽

Bioinformatic Analysis ◽

Soluble Proteins ◽

Cell Wall Proteins ◽

Grape Skin ◽

Skin Cell ◽

Grape Skins ◽

Cellular Aggregates

Aim: To better understand the protein composition of grape skin cell walls, we have developed a method to analyse the strongly bound cell wall proteins.Methods and results: The protocol was developed with grape skins at full maturity. The critical steps of this protocol were : (i) the elimination of cellular aggregates, (ii) the elimination of soluble proteins, and (iii) the localization of the identified proteins within the cell wall. To verify whether these three conditions were met, the decrease in the quantity of cellular aggregates was followed by optical microscopy, the removal of soluble proteins was measured by chemical assay, and the presence of proteins located in cell walls was demonstrated by extensive bioinformatic analysis. The process made it possible to obtain a four-fold reduction in the amount of cellular aggregates, a reduction in the concentration of soluble proteins below the method detection limit, and a high proportion of proteins predicted to be secreted (79 %).Conclusion: The protocol described in this paper constitutes the first method to analyse proteins strongly bound to cell walls in grape skins. However, this method excludes the identification of labile proteins or proteins weakly bound to the cell wall.Significance and impact of the study: This protocol can be used for studying the role that strongly bound cell wall proteins play in development and defense processes in grape skins.

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