Identification of the lipoxygenase gene family from Vitis vinifera and biochemical characterisation of two 13-lipoxygenases expressed in grape berries of Sauvignon Blanc

Lipoxygenases (LOXs) are a group of non-haem iron-containing dioxygenases that catalyse oxygenation of polyunsaturated fatty acids (PUFAs) and lipids, and initiate the formation of biologically active compounds known as oxylipins. Several plant oxylipins comprise important flavours and aromas in food and beverages. Analysis of the grape (Vitis vinifera L.) genome revealed that the grape LOX family consists of 18 individual members. Phylogenetic analysis places all except one of the identified grape LOXs into either a type II 13-LOX cluster or the type I 9-LOX cluster. Four LOX genes (VvLOXA, VvLOXO, VvLOXC, VvLOXD), representative of the major LOX groupings observed in the phylogenetic analyses, were selected for analysis of patterns of transcript abundance in berry tissues. VvLOXA and VvLOXO represent putative 13-LOXs, while VvLOXC represents a putative 9-LOX. VvLOXD represents a unique LOX that differs significantly from other characterised plant LOXs. All four LOXs exhibited a complex pattern of gene expression. Across all developmental stages, VvLOXA was the most abundant LOX and was expressed predominantly in berry skins. The expression pattern of VvLOXC and -D are more evenly distributed between seeds, pulp and skin, while VvLOXO is mostly expressed in the seed. Mechanical wounding and infection of berries with Botrytis cinerea Pers.: Fr resulted in rapid accumulation of VvLOXC and -O transcripts. VvLOXA expression decreased in diseased berries. Biochemical analysis of VvLOXA and -O recombinant proteins confirmed that these LOX genes encode functional 13-LOXs that exhibit different pH and temperature optima. Both enzymes showed activity with linoleic, linolenic and arachidonic acids.

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Genome-Wide Identification of PIFs in Grapes (Vitis vinifera L.) and Their Transcriptional Analysis under Lighting/Shading Conditions

Genes ◽

10.3390/genes9090451 ◽

2018 ◽

Vol 9 (9) ◽

pp. 451 ◽

Cited By ~ 3

Author(s):

Kekun Zhang ◽

Ting Zheng ◽

Xudong Zhu ◽

Songtao Jiu ◽

Zhongjie Liu ◽

...

Keyword(s):

Signal Transduction ◽

Amino Acid ◽

Vitis Vinifera ◽

Developmental Stages ◽

Light Signal ◽

Transcriptional Analysis ◽

Vitis Vinifera L ◽

Syntenic Block ◽

Transcription Level ◽

Light Signal Transduction

Phytochrome-interacting factors (PIFs), as the basic helix–loop–helix (bHLH) transcription factors, are the primary signaling partners for phytochromes (PHY) that play a key role in PHY-mediated light signal transduction. At present, there are few studies on PIFs in fruit trees. In order to clarify the status of PIFs in grapevines, we identified members of the grape PIFs family and conducted phylogenetic and expression analysis. We identified PIF1, PIF3, PIF4, and PIF7 in PIFs families of the grapevine (Vitis vinifera L.), which were distributed on four different chromosomes with similar gene structures. Except for the closer relationship with PIF1 of citrus, PIFs of grape were distant from the other fruit species such as apple, pear, peach, and strawberry. The VvPIFs (except VvPIF4) were located in the syntenic block with those from Arabidopsis thaliana, Solanum lycopersicum, or Citrus sinensis. In addition to PIF1, all PIFs in grapevines have conserved active PHYB binding (APB) sequences. VvPIF1 has a conserved PIF1-specific active PHYA binding (APA) sequence, while amino acid mutations occurred in the specific APA sequence in VvPIF3. Interestingly, two specific motifs were found in the PIF4 amino acid sequence. The photoreceptor-related elements in the VvPIFs promoter region were the most abundant. PIF1, LONG HYPOCOTYL 5 (HY5) and PIF3, PIF4, GIBBERELLIC ACID INSENSITIVE 1 (GAI1) may interact with each other and participate together in light signal transduction. The relative expression levels of the VvPIFs showed diverse patterns in the various organs at different developmental stages, of which PIF4 was most highly expressed. Prior to maturation, the expression of PIF4 and PIF7 in the skin of the different cultivars increased, while the expression of all PIFs in the flesh decreased. The transcription level of PIFs in grape leaves was sensitive to changes in lighting and shading. Shading treatment was beneficial for enhancing the transcription level of VvPIFs, but the effect on VvPIF3 and VvPIF4 was time-controlled. We concluded that PIFs in grapevines are both conservative and species-specific. The identification and analysis of grape PIFs could provide a theoretical foundation for the further construction of grape light regulation networks.

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Exhibition of Local but Not Systemic Induced Phenolic Defenses in Vitis vinifera L. Affected by Brown Wood Streaking, Grapevine Leaf Stripe, and Apoplexy (Esca Complex)

Plants ◽

10.3390/plants8100412 ◽

2019 ◽

Vol 8 (10) ◽

pp. 412 ◽

Cited By ~ 2

Author(s):

Piebiep Goufo ◽

Ana C. Marques ◽

Isabel Cortez

Keyword(s):

Vitis Vinifera ◽

Latency Period ◽

Total Phenolic ◽

Induced Response ◽

Vitis Vinifera L ◽

Induced Responses ◽

Biotic Stresses ◽

Leaf Stripe ◽

Long Latency ◽

Arachidonic Acids

Balance between constitutive and induced responses provides plants flexibility to cope with biotic stresses. This study tested the hypothesis that invasion of grapevine wood by esca-associated fungi induces the production of defensive compounds as part of locally- and systemically-induced responses. In a vineyard, different symptomatic expressions of “Esca complex” in Vitis vinifera L. ‘Malvasia’ were evaluated in annual inspections. Then, levels of phenolics and fatty acids were determined in asymptomatic leaves of brown wood streaking (BWS) and grapevine leaf stripe (GLSD) vines, and in symptomatic leaves of GLSD and apoplectic vines; the results were compared with levels in healthy vines. In asymptomatic leaves of BWS and some GLSD vines, levels of phenolics decreased, independent of the total phenolic group. Such responses were usually associated with an increase in levels of linoleic, γ-linolenic and arachidonic acids, well-known signal transduction mediators. In symptomatic leaves, levels of phenolics increased, which is consistent with a locally-induced response; the onset of symptoms coincided with the highest increases e.g., 35% for quercetin-3-O-glucuronide. Thus, the long latency period between trunk invasion by fungi and visible foliar damage and the year-to-year fluctuation in symptomatic expressions observed with “Esca complex” might be partially attributed to a better utilization of constitutive defenses.

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Vitis vinifera L. Pruning Waste for Bud-Preparations as Source of Phenolic Compounds–Traditional and Innovative Extraction Techniques to Produce New Natural Products

Plants ◽

10.3390/plants10112233 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2233

Author(s):

Dario Donno ◽

Federica Turrini ◽

Raffaella Boggia ◽

Maddalena Guido ◽

Giovanni Gamba ◽

...

Keyword(s):

Phenolic Compounds ◽

Vitis Vinifera ◽

Extraction Methods ◽

Food Supplements ◽

Biologically Active ◽

Vitis Vinifera L ◽

Herbal Products ◽

Sustainable Supply Chains ◽

Phytochemical Composition ◽

Chromatographic Fingerprints

Herbal products are now considered among the most important sources of phenolic compounds: the FINNOVER project aimed at the creation and development of sustainable supply chains to extract and use natural biologically active agents. Vitis vinifera is one of the most utilised herbal products derived from buds and sprouts as polyphenolic food supplements for its homeostatic and astringent properties. This research was aimed to describe the antioxidant capacity and the phytochemical composition of V. vinifera herbal products by the application of spectroscopic and chromatographic fingerprints considering phenolics as potential markers to significantly differentiate traditional preparations (macerates) from innovative extracts obtained by an ultrasound extraction from V. vinifera buds. Two different commercial products were also considered. Flavonols were the most abundant class in ultrasound extracts (45%), while phenolic acids were the most important class in traditional macerates (49%) and commercial bud-preparations (about 50%). This study may support the potential use of V. vinifera bud-products (starting from pruning byproducts) as food supplements to integrate human diet with good amounts of phenolics. Finally, the use of different extraction methods on the same plant material could be an important development to produce innovative herbal products with a phytochemical composition similar to traditional preparations.

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The bio-flavanoid concentrate of Vitis vinifera L. ‘Red Aladasturi’

Annales Universitatis Paedagogicae Cracoviensis Studia Naturae ◽

10.24917/25438832.4.5 ◽

2019 ◽

pp. 91-102

Author(s):

Roland Kopaliani ◽

Temur Gvinianidze ◽

Rezo Jabnidze

Keyword(s):

Antioxidant Activity ◽

Moisture Content ◽

Vitis Vinifera ◽

Raw Materials ◽

Initial Moisture Content ◽

Biologically Active Compounds ◽

Biologically Active ◽

Vitis Vinifera L ◽

Hammer Mill ◽

Active Compounds

This paper dwells on the uvological characteristics of cultivar Vitis vinifera L. ‘Red Aladasturi’ grape raw materials growing in the viticulture and winemaking zone of Imereti (Georgia), as well as biologically active compounds and antioxidant activity of hydrophilic extracts and liquid concentrates of its solid matters (stone and skin). Research also covered hydrophilic extracts of grape skin and stone thickened by the vacuum of ‘Red Aladasturi’ grapes raw materials, as well as the concentrates produced from their composition. For research, there were used gravimetric, extractive, spectral and chromatographic methods. We processed samples of grapes raw materials according to the following pattern: identifying qualitative indicators of grapes raw materials; passing grapes raw materials through the DMCSI-type grape clustercomb divider; pressing-out the combless must in a basket press and separation of juice; vacuum sublimation drying of juiceless sweet pomace with an initial moisture content of 45–65% to a final moisture content of 9–10%; separation of the ‘Red Aladasturi’ cultivar’s skin and stone dried to the moisture content of 9–10%, using tea sorting machine designed by G. Lominadze; crushing separately the skin and stone in a micro-mill (TP2 Hammer Mill) until the fraction of 50–100 µm. we have blended the obtained grape-stone ethanol and fluid extracts containing 74–75% of solid maters at an equal ratio (1:1:1) and assessed biologically active compounds and antioxidant activity in this composition. It has been established that the bio-flavanoid liquid concentrate ‘Red Aladasturi’ is strong antioxidant (55.31–57.45%), and one tablespoon or 8–9 ml of it contains 110–127 mg of flavanoids, which is 105–110% of a full day of rations per person per day.

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Analysis of the expression of terpene synthase genes in relation to aroma content in two aromatic Vitis vinifera varieties

Functional Plant Biology ◽

10.1071/fp12326 ◽

2013 ◽

Vol 40 (6) ◽

pp. 552 ◽

Cited By ~ 30

Author(s):

Fabiola Matarese ◽

Giancarlo Scalabrelli ◽

Claudio D'Onofrio

Keyword(s):

Vitis Vinifera ◽

Transcript Abundance ◽

Terpene Synthase ◽

Vitis Vinifera L ◽

Gene Transcript ◽

Berry Development ◽

Geraniol Synthase ◽

Aroma Characteristics ◽

Different Tissues ◽

Phenological Phases

Grape (Vitis vinifera L.) flavour management in the vineyard requires knowledge of the derivation of individual flavour and aroma characteristics. Some of the most prevalent wine grape aroma constituents are terpenoids and this study represents a wide report about grape terpene synthase (TPS) gene transcript profiling in different tissues of two aromatic grapevine varieties, particularly flowers and developing berries, correlated with the accumulation patterns of free aroma compounds. All investigated genes belonging to the TPS-a and TPS-b subfamilies reached the highest expression in accordance with the peak of accumulation of the respective compounds. In the TPS-g subfamily, only one of the genes characterised for linalool synthases showed major transcript abundance in ripening berries, whereas the only geraniol synthase had a peak of expression in green berries and at the beginning of ripening, when geraniol concentration started to increase and overcome the linalool concentration. The genes identified in this study as being mainly responsible for linalool and geraniol synthesis during berry development, and the phenological phases in which they are mostly expressed, should be of interest to viticulturists and wine makers to improve decision making along the chain of production.

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Changes in cell wall composition during ripening of grape berries

10.26686/wgtn.12597848.v1 ◽

2020 ◽

Author(s):

KJ Nunan ◽

Ian Sims ◽

A Bacic ◽

SP Robinson ◽

GB Fincher

Keyword(s):

Cell Wall ◽

Developmental Stages ◽

Protein Composition ◽

Fold Increase ◽

Vitis Vinifera L ◽

Type I ◽

Cell Wall Polysaccharide ◽

Pectic Polysaccharides ◽

Grape Berries ◽

Specific Polysaccharide

Cell walls were isolated from the mesocarp of grape (Vitis vinifera L.) berries at developmental stages from before veraison through to the final ripe berry. Fluorescence and light microscopy of intact berries revealed no measurable change in cell wall thickness as the mesocarp cells expanded in the ripening fruit. Isolated walls were analyzed for their protein contents and amino acid compositions, and for changes in the composition and solubility of constituent polysaccharides during development. Increases in protein content after veraison were accompanied by an approximate 3-fold increase in hydroxyproline content. The type I arabinogalactan content of the pectic polysaccharides decreased from approximately 20 mol % of total wall polysaccharides to about 4 mol % of wall polysaccharides during berry development. Galacturonan content increased from 26 to 41 mol % of wall polysaccharides, and the galacturonan appeared to become more soluble as ripening progressed. After an initial decrease in the degree of esterification of pectic polysaccharides, no further changes were observed nor were there large variations in cellulose (30-35 mol % of wall polysaccharides) or xyloglucan (approximately 10 mol % of wall polysaccharides) contents. Overall, the results indicate that no major changes in cell wall polysaccharide composition occurred during softening of ripening grape berries, but that significant modification of specific polysaccharide components were observed, together with large changes in protein composition.

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