Delaying Riesling grape berry ripening with a synthetic auxin affects malic acid metabolism and sugar accumulation, and alters wine sensory characters

2012 ◽  
Vol 39 (9) ◽  
pp. 745 ◽  
Author(s):  
Christine Böttcher ◽  
Paul K. Boss ◽  
Christopher Davies
Keyword(s):  
Malic Acid ◽  
Grape Berry ◽  
Hormonal Control ◽  
Sugar Accumulation ◽  
Vitis Vinifera L ◽  
Naphthaleneacetic Acid ◽  
Synthetic Auxin ◽  
Significant Difference ◽  
Berry Ripening ◽  
Rate Of Decline

An improved understanding of the hormonal control of grape (Vitis vinifera L.) berry ripening and the ability to manipulate it are of interest scientifically and commercially. Grapes are nonclimacteric fruit with ethylene unlikely to have a principal role in berry ripening but there are several other hormones thought to be involved. In this work, a significant delay in Riesling berry ripening was achieved through preripening treatments with the synthetic auxin 1-naphthaleneacetic acid (NAA). The initiation of sugar accumulation was delayed and the rate of sugar accumulation was lower in NAA-treated fruit, resulting in a 15-day delay in harvest. NAA treatments also reduced the rate of decline in malic acid levels that occurs during ripening, and increased the synchronicity of malic acid and berry sugar accumulation. Sensory panel assessment revealed a significant difference between wine made from control and NAA-treated fruit. Analysis of the volatile composition of the wines’ headspace showed that the concentration of several compounds was altered significantly by the NAA treatment. These data provide further support for the involvement of auxins in inhibiting ripening and suggest that auxin treatments may be useful in controlling both winery intake, and fruit and wine composition.

scholarly journals Combined Metabolite and Transcriptome Profiling Reveals the Norisoprenoid Responses in Grape Berries to Abscisic Acid and Synthetic Auxin

2021 ◽  
Vol 22 (3) ◽  
pp. 1420
Author(s):  
Lei He ◽  
Nan Meng ◽  
Simone D. Castellarin ◽  
Yu Wang ◽  
Qi Sun ◽  
...  
Keyword(s):  
Abscisic Acid ◽  
Posttranscriptional Regulation ◽  
Affinity Purification ◽  
Transcriptome Profiling ◽  
Grape Berry ◽  
Vitis Vinifera L ◽  
Naphthaleneacetic Acid ◽  
Synthetic Auxin ◽  
Grape Berries ◽  
Positive Effects

The abscisic acid (ABA) increase and auxin decline are both indicators of ripening initiation in grape berry, and norisoprenoid accumulation also starts at around the onset of ripening. However, the relationship between ABA, auxin, and norisoprenoids remains largely unknown, especially at the transcriptome level. To investigate the transcriptional and posttranscriptional regulation of the ABA and synthetic auxin 1-naphthaleneacetic acid (NAA) on norisoprenoid production, we performed time-series GC-MS and RNA-seq analyses on Vitis vinifera L. cv. Cabernet Sauvignon grape berries from pre-veraison to ripening. Higher levels of free norisoprenoids were found in ABA-treated mature berries in two consecutive seasons, and both free and total norisoprenoids were significantly increased by NAA in one season. The expression pattern of known norisoprenoid-associated genes in all samples and the up-regulation of specific alternative splicing isoforms of VviDXS and VviCRTISO in NAA-treated berries were predicted to contribute to the norisoprenoid accumulation in ABA and NAA-treated berries. Combined weighted gene co-expression network analysis (WGCNA) and DNA affinity purification sequencing (DAP-seq) analysis suggested that VviGATA26, and the previously identified switch genes of myb RADIALIS (VIT_207s0005g02730) and MAD-box (VIT_213s0158g00100) could be potential regulators of norisoprenoid accumulation. The positive effects of ABA on free norisoprenoids and NAA on total norisoprenoid accumulation were revealed in the commercially ripening berries. Since the endogenous ABA and auxin are sensitive to environmental factors, this finding provides new insights to develop viticultural practices for managing norisoprenoids in vineyards in response to changing climates.

Phosphoenolpyruvate carboxylase during grape berry development: protein level, enzyme activity and regulation

2000 ◽  
Vol 27 (3) ◽  
pp. 221 ◽  
Author(s):  
Paraskevi Diakou ◽  
Laurence Svanella ◽  
Philippe Raymond ◽  
Jean-Pierre Gaudillère ◽  
Annick Moing
Keyword(s):  
Malic Acid ◽  
Protein Level ◽  
Phosphoenolpyruvate Carboxylase ◽  
Phosphorylation Site ◽  
Acid Synthesis ◽  
Grape Berry ◽  
Vitis Vinifera L ◽  
Normal Acid

The protein level and regulation of phosphoenolpyruvate carboxylase (PEPC, EC 4.1.1.31, involved in malic acid synthesis) was studied during the fruit development of two grape (Vitis vinifera L.) varieties, ‘Cabernet Sauvignon’ and ‘Gora Chirine’, with berries of normal and low organic acid content, respectively. The protein level and in vitro activity were higher in the low-acid variety than in the normal-acid variety for most stages. In vivo PEPC activity, measured using 14 CO2 labelling, was significantly higher in the low-acid variety than in the normal-acid variety about 1 week before and 1 week after veraison (the day which corresponds to the onset of ripening). However, partitioning into malate was the same for both varieties. Antibodies raised against the N-terminal part of SorghumPEPC recognised the grape berry PEPC, indicating the presence of the consensus phosphorylation site involved in PEPC regulation. PEPC phosphorylation status was estimated by studying sensitivity to pH and malate. Grape berry PEPC appeared more sensitive to low pH and malate during ripening (IC50 malate, 0.2–0.7 mM) compared to during the earlier stages of development (IC50 malate, 1.2–2 mM) for both varieties. Therefore, in the normal-acid variety, PEPC seems to participate in controlling malic acid accumulation but does not seem to control the differences in malic acid concentration observed between the two varieties.

scholarly journals Alternative splicing regulation appears to play a crucial role in grape berry development and is also potentially involved in adaptation responses to the environment

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Pascale Maillot ◽  
Amandine Velt ◽  
Camille Rustenholz ◽  
Gisèle Butterlin ◽  
Didier Merdinoglu ◽  
...  
Keyword(s):  
Alternative Splicing ◽  
Gene Expression Regulation ◽  
Grape Berry ◽  
Vitis Vinifera L ◽  
Splicing Regulation ◽  
Berry Development ◽  
Phenotypic Characteristics ◽  
Berry Ripening ◽  
Green Stage ◽  
Selection Of

Abstract Background Alternative splicing (AS) produces transcript variants playing potential roles in proteome diversification and gene expression regulation. AS modulation is thus essential to respond to developmental and environmental stimuli. In grapevine, a better understanding of berry development is crucial for implementing breeding and viticultural strategies allowing adaptation to climate changes. Although profound changes in gene transcription have been shown to occur in the course of berry ripening, no detailed study on splicing modifications during this period has been published so far. We report here on the regulation of gene AS in developing berries of two grapevine (Vitis vinifera L.) varieties, Gewurztraminer (Gw) and Riesling (Ri), showing distinctive phenotypic characteristics. Using the software rMATS, the transcriptomes of berries at four developmental steps, from the green stage to mid-ripening, were analysed in pairwise comparisons between stages and varieties. Results A total of 305 differential AS (DAS) events, affecting 258 genes, were identified. Interestingly, 22% of these AS events had not been reported before. Among the 80 genes that underwent the most significant variations during ripening, 22 showed a similar splicing profile in Gw and Ri, which suggests their involvement in berry development. Conversely, 23 genes were subjected to splicing regulation in only one variety. In addition, the ratios of alternative isoforms were different in Gw and Ri for 35 other genes, without any change during ripening. This last result indicates substantial AS differences between the two varieties. Remarkably, 8 AS events were specific to one variety, due to the lack of a splice site in the other variety. Furthermore, the transcription rates of the genes affected by stage-dependent splicing regulation were mostly unchanged, identifying AS modulation as an independent way of shaping the transcriptome. Conclusions The analysis of AS profiles in grapevine varieties with contrasting phenotypes revealed some similarity in the regulation of several genes with developmental functions, suggesting their involvement in berry ripening. Additionally, many splicing differences were discovered between the two varieties, that could be linked to phenotypic specificities and distinct adaptive capacities. Together, these findings open perspectives for a better understanding of berry development and for the selection of grapevine genotypes adapted to climate change.

scholarly journals Evidence against Hormonal Control of Integumentary Water Loss in Periplaneta Americana

1986 ◽  
Vol 121 (1) ◽  
pp. 339-348
Author(s):  
J. MACHIN ◽  
M. J. O'DONNELL ◽  
P. KESTLER
Keyword(s):  
Water Content ◽  
Adult Male ◽  
Water Loss ◽  
Periplaneta Americana ◽  
Hormonal Control ◽  
Differential Effects ◽  
Weight Losses ◽  
Significant Difference ◽  
Hormonal Modulation ◽  
Rate Of Decline

The effect of decapitation on water loss from adult male cockroaches was studied in order to re-examine the possibility of hormonal modulation of integumental permeability. We found no effect of decapitation on the permeability or water content in measurements made on the pronotum. Although overall weight losses of the decapitated animals always exceeded those of intact animals, loss rates and their rate of decline depended on the apparent severity of handling. There was a small but significant difference between the controls and all decapitated and sham-operated animals, and this difference persisted for at least 96 h. We attribute these results principally to the differential effects of cuticle damage, though increased respiratory water loss may also be a factor. Our results draw attention to the complex practical problems involved in obtaining accurate, representative cuticle permeabilities for Periplaneta, and form a basis for questioning the notion of inhibition of cuticular water loss by hormones from the head.

scholarly journals Variation of Growth-to-Ripening Time Interval Induced by Abscisic Acid and Synthetic Auxin affecting Transcriptome and Flavor Compounds in Cabernet Sauvignon Grape Berry

Plants ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 630 ◽  
Author(s):  
Lei He ◽  
Zhi-Yuan Ren ◽  
Yu Wang ◽  
Ya-Qun Fu ◽  
Yue Li ◽  
...  
Keyword(s):  
Abscisic Acid ◽  
Grape Berry ◽  
Flavor Compounds ◽  
Cabernet Sauvignon ◽  
Time Interval ◽  
Naphthaleneacetic Acid ◽  
Synthetic Auxin ◽  
Metabolic Analysis ◽  
Expression Of Genes ◽  
Berry Quality

Abscisic acid (ABA) and auxin are important hormones controlling the ripening progression of grape berry, and both the initiation and duration of ripening can dramatically affect the berry quality. However, the responses of flavor compounds to the hormones are inadequately understood. In this study, ABA and synthetic auxin α-naphthaleneacetic acid (NAA) were sprayed on Cabernet Sauvignon berries before véraison, and comparative transcriptomic and metabolic analysis were conducted to investigate the influence on berry quality-related metabolites. The 1000 mg/L ABA (ABA1000) and 200 mg/L NAA (NAA200) treated grapes exhibited shorter and longer phenological intervals compared to the control, respectively. The transcriptomic comparison between pre-véraison and véraison revealed that the varied ripening initiation and duration significantly affected the expression of genes related to specific metabolism, particularly in the biosynthetic metabolism of anthocyanin and volatile compounds. The up-regulated VviF3’H in both ABA1000-treated and NAA200-treated berries increased the proportion of 3′-substituted anthocyanins, and the 3′5′-substituted anthocyanins were largely reduced in the NAA200-treated berries. Concurrently, VviCCD4a and VviCCD4b were up-regulated, and the norisoprenoids were correspondingly elevated in the NAA200-treated berries. These data suggest that ABA and NAA applications may be useful in controlling the ripening and improving the flavor of the grape berry.

scholarly journals A Grape Berry (Vitis vinifera L.) Cation/Proton Antiporter is Associated with Berry Ripening

2007 ◽  
Vol 48 (6) ◽  
pp. 804-811 ◽  
Author(s):  
M. Hanana ◽  
O. Cagnac ◽  
T. Yamaguchi ◽  
S. Hamdi ◽  
A. Ghorbel ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Grape Berry ◽  
Vitis Vinifera L ◽  
Berry Ripening

Enrichment of common carp (Cyprinus carpio) diet with Malic acid: Effects on skin mucosal immunity, antioxidant defecne and growth performance

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Roghieh Safari ◽  
Seyed Hossein Hoseinifar ◽  
Maryam Dadar ◽  
Hien Van Doan
Keyword(s):  
Common Carp ◽  
Cyprinus Carpio ◽  
Malic Acid ◽  
Control Group ◽  
Skin Mucus ◽  
Antioxidant Genes ◽  
Treatment Comparison ◽  
Genes Expression ◽  
Significant Difference ◽  
And Control

AbstractThe present study investigated possible effects of dietary malic acid on the expression of immunity, antioxidant and growth related genes expression as well as skin mucus immune parameters in common carp. Common carp (Cyprinus carpio) fingerlings were fed diets supplemented with different levels (0 [control], 0.5%, 1%, 2%) of malic acid (MA) for 60 days. The results revealed highest expression levels of immune-related genes (tnf-alpha, il1b, il8 and lyz) in skin of common carp fed 2% MA (P < 0.05). Regarding 1% MA treatment comparison with control group, significant difference was noticed just in case of lyz (P < 0.05). Evaluation of growth related genes expression revealed no significant difference between treatments (P > 0.05). The study of antioxidant related genes (gsta and gpx) in common carp skin fed with MA, showed significant difference between treated groups and control (P < 0.05). Carps fed with 2% MA had highest alkaline phosphatase activity in skin mucus compared other treated groups and control (P < 0.05). There were no significant difference between 0.5% and 1% and control (P > 0.05). The study of total protein and total immunoglobulin (Ig) in common carp skin musus revealed no alteration following MA treatment (P > 0.05). The present data demonstrated that feeding with MA altered immune and antioxidant genes expression in skin mucus of common carp.

scholarly journals The Effectiveness Differences Between Watermelon (Citrullus lanatus) Extract 100% and Carbamide Peroxide Gel 10% in Tooth Whitening (ex vivo)

2020 ◽  
Vol 3 (1) ◽  
pp. 31
Author(s):  
Any Setyawati ◽  
Syifa Nabila Farah Fauziah Nur
Keyword(s):  
Malic Acid ◽  
Ex Vivo ◽  
Citrullus Lanatus ◽  
Black Tea ◽  
Positive Control ◽  
Negative Control ◽  
Carbamide Peroxide ◽  
Extrinsic Factors ◽  
Significant Difference ◽  
Group 2

Introduction: Discoloration can be caused by intrinsic or extrinsic factors. One of the discoloration treatments is teeth whitening. Teeth whitening process usually uses chemicals such as hydrogen peroxide or carbamide peroxide which can cause side effects, namely gingival irritation. Previous research has found that malic acid in strawberries can whiten teeth. Watermelons contain greater malic acid than strawberries. Objective: To analyze the  effectiveness of 100% watermelon (Citrullus lanatus) extract on teeth whitening. Methods: The study was a laboratory experimental study with a total of 15 anterior post-extraction teeth which were discolored using black tea, divided into 3 groups. Group 1 was immersed in 100% watermelon extract, group 2 was immersed in 10% carbamide peroxide as positive control and group 3 was immersed in sterile aquades as negative control, for 56 hours, measured using a shade guide and spectrophotometer. Data were analyzed using one way Anova. Results: The 100% watermelon extract was effective for teeth whitening. There was a significant difference between 100% watermelon extract compared to negative control (p < 0.05). However, there was also a significant difference between 100% watermelon extract, and 10% carbamide peroxide gel (p = 0.003). Conclusion: The watermelon extract has the ability as teeth whitening agent. However, further study is still needed to explore this result and determine the proper concentration for teeth whitening.

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