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Lu N, Jun JH, Li Y, Dixon RA. An unconventional proanthocyanidin pathway in maize. Nat Commun 2023; 14:4349. [PMID: 37468488 DOI: 10.1038/s41467-023-40014-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Accepted: 07/09/2023] [Indexed: 07/21/2023] Open
Abstract
Proanthocyanidins (PAs), flavonoid polymers involved in plant defense, are also beneficial to human health and ruminant nutrition. To date, there is little evidence for accumulation of PAs in maize (Zea mays), although maize makes anthocyanins and possesses the key enzyme of the PA pathway, anthocyanidin reductase (ANR). Here, we explore whether there is a functional PA biosynthesis pathway in maize using a combination of analytical chemistry and genetic approaches. The endogenous PA biosynthetic machinery in maize preferentially produces the unusual PA precursor (+)-epicatechin, as well as 4β-(S-cysteinyl)-catechin, as potential PA starter and extension units. Uncommon procyanidin dimers with (+)-epicatechin as starter unit are also found. Expression of soybean (Glycine max) anthocyanidin reductase 1 (ANR1) in maize seeds increases the levels of 4β-(S-cysteinyl)-epicatechin and procyanidin dimers mainly using (-)-epicatechin as starter units. Introducing a Sorghum bicolor transcription factor (SbTT2) specifically regulating PA biosynthesis into a maize inbred deficient in anthocyanin biosynthesis activates both anthocyanin and PA biosynthesis pathways, suggesting conservation of the PA regulatory machinery across species. Our data support the divergence of PA biosynthesis across plant species and offer perspectives for future agricultrural applications in maize.
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Affiliation(s)
- Nan Lu
- BioDiscovery Institute and Department of Biological Sciences, University of North Texas, Denton, TX, 76203, USA
| | - Ji Hyung Jun
- BioDiscovery Institute and Department of Biological Sciences, University of North Texas, Denton, TX, 76203, USA
- Children's Research Institute and the Department of Pediatrics, University of Texas Southwestern Medical Center, Dallas, TX, 75390, USA
| | - Ying Li
- BioDiscovery Institute and Department of Biological Sciences, University of North Texas, Denton, TX, 76203, USA
| | - Richard A Dixon
- BioDiscovery Institute and Department of Biological Sciences, University of North Texas, Denton, TX, 76203, USA.
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2
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Acevedo O, Ponce C, Arellano M, Multari S, Carrera E, Donoso JM, Martens S, Kuhn N, Meisel LA. ABA Biosynthesis- and Signaling-Related Gene Expression Differences between Sweet Cherry Fruits Suggest Attenuation of ABA Pathway in Bicolored Cultivars. PLANTS (BASEL, SWITZERLAND) 2023; 12:2493. [PMID: 37447053 DOI: 10.3390/plants12132493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 06/22/2023] [Accepted: 06/25/2023] [Indexed: 07/15/2023]
Abstract
Fruit development involves exocarp color evolution. However, signals that control this process are still elusive. Differences between dark-red and bicolored sweet cherry cultivars rely on MYB factor gene mutations. Color evolution in bicolored fruits only occurs on the face receiving sunlight, suggesting the perception or response to color-inducing signals is affected. These color differences may be related to synthesis, perception or response to abscisic acid (ABA), a phytohormone responsible for non-climacteric fruit coloring. This work aimed to determine the involvement of ABA in the coloring process of color-contrasting varieties. Several phenolic accumulation patterns differed between bicolored 'Royal Rainier' and dark-red 'Lapins'. Transcript abundance of ABA biosynthetic genes (PavPSY, PavZEP and PavNCED1) decreased dramatically from the Pink to Red stage in 'Royal Rainier' but increased in 'Lapins', which correlated with a higher ABA content in this dark-red cultivar. Transcripts coding for ABA signaling (PavPP2Cs, PavSnRKs and PavMYB44.1) were almost undetectable at the Red stage in 'Royal Rainier'. Field trials revealed that 'Royal Rainier' color development was insensitive to exogenous ABA, whereas it increased in 'Lapins'. Furthermore, ABA treatment only increased transcript levels of signaling genes in 'Lapins'. Further studies may address if the ABA pathway is attenuated in bicolor cultivars.
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Affiliation(s)
- Orlando Acevedo
- Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Chile, Macul 7830490, Chile
- Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Valparaíso 2340025, Chile
| | - Claudio Ponce
- Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Chile, Macul 7830490, Chile
| | - Macarena Arellano
- Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Chile, Macul 7830490, Chile
| | - Salvatore Multari
- Department of Food Quality and Nutrition, Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele all'Adige, Trentino, Italy
| | - Esther Carrera
- Instituto de Biología Molecular y Celular de Plantas (IBMCP), CSIC-Universidad Politécnica de Valencia, 46022 Valencia, Spain
| | - José Manuel Donoso
- Instituto de Investigaciones Agropecuarias, Centro Regional INIA Rayentué, Rengo 2940000, Chile
| | - Stefan Martens
- Department of Food Quality and Nutrition, Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele all'Adige, Trentino, Italy
| | - Nathalie Kuhn
- Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Valparaíso 2340025, Chile
| | - Lee A Meisel
- Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Chile, Macul 7830490, Chile
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3
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Decoding the Proanthocyanins Profile of Italian Red Wines. BEVERAGES 2022. [DOI: 10.3390/beverages8040076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The Italian wine appellations system is organized in hundreds of origin wines, with unique characteristics that are protected with many denominations of origin. The aim of this work was to analyze and compare the proanthocyanin profile of 12 single-cultivar and single-vintage Italian red wine groups (Aglianico from Campania, Cannonau from Sardinia, Corvina from Veneto, Montepulciano from Abruzzo, Nebbiolo from Piedmont, Nerello Mascalese from Sicily, Primitivo from Apulia, Raboso Piave from Veneto, Sagrantino from Umbria, Sangiovese from Tuscany and Romagna, and Teroldego from Trentino), each one produced in their terroirs under ad hoc legal frameworks to guarantee their quality and origin. All wines were analyzed with a protocol that combined the phloroglucinolysis reaction with an LC-MS/MS instrument. The results underlined Sagrantino wines as the richest in proanthocyanins. Sangiovese, Montepulciano, Nerello, and Teroldego were the richest in B-ring trihydroxylated flavan-3-ols, and especially Nerello was the richest in prodelphinidins. Cannonau, Raboso Piave, Nerello, and Corvina were characterized by C-ring trans conformation flavan-3-ols. Nebbiolo and Corvina had high percentages of galloylated flavan-3-ols. Aglianico and Primitivo had the lowest percentages of B-ring trihydroxylated and C-ring trans conformation flavan-3-ols. This information should be useful in better understanding the Italian red wines and valorize them.
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4
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Ferrero-Del-Teso S, Suárez A, Ferreira C, Perenzoni D, Arapitsas P, Mattivi F, Ferreira V, Fernández-Zurbano P, Sáenz-Navajas MP. Modeling grape taste and mouthfeel from chemical composition. Food Chem 2022; 371:131168. [PMID: 34601211 DOI: 10.1016/j.foodchem.2021.131168] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 08/20/2021] [Accepted: 09/15/2021] [Indexed: 02/09/2023]
Abstract
This research aims at predicting sensory properties generated by the phenolic fraction (PF) of grapes from chemical composition. Thirty-one grape extracts of different grape lots were obtained by maceration of grapes in hydroalcoholic solution; afterward they were submitted to solid phase extraction. The recovered PFs were reconstituted in a wine model. Subsequently the wine models, containing the PFs, were sensory (taste, mouthfeel) and chemically characterized. Significant sensory differences among the 31 PFs were identified. Sensory variables were predicted from chemical parameters by PLS-regression. Tannin activity and concentration along with mean degree of polymerization were found to be good predictors of dryness, while the concentration of large polymeric pigments seems to be involved in the "sticky" percept and flavonols in the "bitter" taste. Four fully validated PLS-models predicting sensory properties from chemical variables were obtained. Two out of the three sensory dimensions could be satisfactorily modeled. These results increase knowledge about grape properties and proposes the measurement of chemical variables to infer grape quality.
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Affiliation(s)
- Sara Ferrero-Del-Teso
- Instituto de Ciencias de la Vid y del Vino (ICVV) (Universidad de La Rioja-CSIC-Gobierno de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, La Rioja, Spain
| | - Alejandro Suárez
- Instituto de Ciencias de la Vid y del Vino (ICVV) (Universidad de La Rioja-CSIC-Gobierno de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, La Rioja, Spain
| | - Chelo Ferreira
- Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - Daniele Perenzoni
- Research and Innovation Centre, Food Quality and Nutrition Department, and Technology Transfer Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, Italy
| | - Panagiotis Arapitsas
- Research and Innovation Centre, Food Quality and Nutrition Department, and Technology Transfer Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, Italy
| | - Fulvio Mattivi
- Research and Innovation Centre, Food Quality and Nutrition Department, and Technology Transfer Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, Italy; University of Trento, Department of Cellular, Computational and Integrative Biology, CIBIO, 38122 Trento, Italy
| | - Vicente Ferreira
- Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - Purificación Fernández-Zurbano
- Instituto de Ciencias de la Vid y del Vino (ICVV) (Universidad de La Rioja-CSIC-Gobierno de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, La Rioja, Spain
| | - María-Pilar Sáenz-Navajas
- Instituto de Ciencias de la Vid y del Vino (ICVV) (Universidad de La Rioja-CSIC-Gobierno de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, La Rioja, Spain.
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5
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Anthocyanin profile of Galician endangered varieties. A tool for varietal selection. Food Res Int 2022; 154:110983. [DOI: 10.1016/j.foodres.2022.110983] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 02/07/2022] [Accepted: 02/09/2022] [Indexed: 01/24/2023]
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6
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Bueno-Aventín E, Escudero A, Fernández-Zurbano P, Ferreira V. Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Model Wine Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:15290-15300. [PMID: 34894689 PMCID: PMC8704169 DOI: 10.1021/acs.jafc.1c05880] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 12/02/2021] [Accepted: 12/02/2021] [Indexed: 05/25/2023]
Abstract
Polyphenolic fractions from Garnacha, Tempranillo, and Moristel grapes were reconstituted to form model wines of identical pH, ethanol, amino acid, metal, and varietal polyfunctional mercaptan (PFM) contents. Models were subjected to a forced oxidation procedure at 35 °C and to an equivalent treatment under strict anoxia. Polyphenolic profiles significantly determined oxygen consumption rates (5.6-13.6 mg L-1 day-1), Strecker aldehyde (SA) accumulation (ratios max/min around 2.5), and levels of PFMs remaining (ratio max/min between 1.93 and 4.53). By contrast, acetaldehyde accumulated in small amounts and homogeneously (11-15 mg L-1). Tempranillo samples, with highest delphinidin and prodelphinidins and smallest catechin, consume O2 faster but accumulate less SA and retain smallest amounts of PFMs under anoxic conditions. Overall, SA accumulation may be related to polyphenols, producing stable quinones. The ability to protect PFMs as disulfides may be negatively related to the increase in tannin activity, while pigmented tannins could be related to 4-methyl-4-mercaptopentanone decrease.
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Affiliation(s)
- Elena Bueno-Aventín
- Laboratorio
de Análisis del Aroma y Enología (LAAE), Departamento
de Química Analítica, Universidad
de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), C/Pedro Cerbuna 12, Zaragoza 50009, Spain
| | - Ana Escudero
- Laboratorio
de Análisis del Aroma y Enología (LAAE), Departamento
de Química Analítica, Universidad
de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), C/Pedro Cerbuna 12, Zaragoza 50009, Spain
| | - Purificación Fernández-Zurbano
- Instituto
de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno
de La Rioja). Finca La
Grajera, Logroño, La Rioja E-26007, Spain
| | - Vicente Ferreira
- Laboratorio
de Análisis del Aroma y Enología (LAAE), Departamento
de Química Analítica, Universidad
de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), C/Pedro Cerbuna 12, Zaragoza 50009, Spain
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7
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Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03851-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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8
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Bilberry ( Vaccinium myrtillus L.) Powder Has Anticarcinogenic Effects on Oral Carcinoma In Vitro and In Vivo. Antioxidants (Basel) 2021; 10:antiox10081319. [PMID: 34439567 PMCID: PMC8389301 DOI: 10.3390/antiox10081319] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 08/17/2021] [Accepted: 08/18/2021] [Indexed: 12/23/2022] Open
Abstract
Previous studies indicate that bilberry with high amounts of phenolic compounds can inhibit carcinogenic processes of colorectal cancer in vitro and in vivo. However, no studies have focused on the effects of bilberry on oral cancer. In this study, we aimed to examine the effects of bilberry powder on oral squamous cell carcinoma (OSCC) cells using both in vitro and in vivo assays. The effects of 0, 1, 10, and 25 mg/mL of whole bilberry powder on the viability, proliferation, migration, and invasion of OSCC (HSC-3) cells were examined and compared with 0.01 mg/mL of cetuximab. Two oral keratinocyte cell lines served as controls. Tumor area was analyzed in zebrafish microinjected with HSC-3 cells and treated with 2.5, 10, or 25 µg/mL of bilberry powder. Metastases in the head or tail areas were counted. Bilberry powder inhibited the viability, proliferation, migration, and invasion of HSC-3 cells (p < 0.05), which was more pronounced with higher concentrations. Cetuximab had no effect on HSC-3 cell migration or invasion. Compared to controls, the tumor area in zebrafish treated with bilberry powder (10 and 25 µg/mL) was reduced significantly (p = 0.038 and p = 0.021, respectively), but the number of fish with metastases did not differ between groups. Based on our in vitro and in vivo experiments, we conclude that whole bilberry powder has anti-tumor effects on OSCC cells.
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Ponce C, Kuhn N, Arellano M, Time A, Multari S, Martens S, Carrera E, Sagredo B, Donoso JM, Meisel LA. Differential Phenolic Compounds and Hormone Accumulation Patterns between Early- and Mid-Maturing Sweet Cherry ( Prunus avium L.) Cultivars during Fruit Development and Ripening. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8850-8860. [PMID: 34339217 DOI: 10.1021/acs.jafc.1c01140] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Color acquisition is one of the most distinctive features of fruit development and ripening processes. The color red is closely related to the accumulation of polyphenolic compounds, mainly anthocyanins, during sweet cherry fruit maturity. In non-climacteric fruit species like sweet cherry, the maturity process is mainly controlled by the phytohormone abscisic acid (ABA), though other hormones may also play a role. However, the coordinated stage-specific production of polyphenolic compounds and their relation with hormone content variations have not been studied in depth in sweet cherry fruits. To further understand the accumulation dynamics of these compounds (hormones and metabolites) during fruit development, two sweet cherry cultivars ("Lapins" and "Glenred") with contrasting maturity timing phenotypes were analyzed using targeted metabolic analysis. The ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) approach revealed that phenolic acids, flavonols, and flavan-3-ols accumulated mainly until the straw-yellow stage in the early-maturing cultivar, while accumulation was mainly at the green stage in the mid-maturing cultivar, suggesting a cultivar-dependent stage-specific production of secondary metabolites. In the mid-maturing cultivar, anthocyanins were detected only from the red stage onward, whereas detection began at the pink stage in the early-maturing cultivar. ABA negatively correlated (p-value < 0.05) with the flavonols and flavan-3-ols in both cultivars. ABA and anthocyanin content increased at the same time in the early-season cultivar. In contrast, anthocyanins accumulated and the pink color initiation started several days after the ABA increase in the mid-maturing cultivar. Differential accumulation patterns of GA4, a ripening antagonizing hormone, between the cultivars could explain this difference. These results showed that both red-colored cultivars presented different accumulation dynamics of phenolic compounds and plant hormones during fruit development, suggesting underlying differences in the sweet cherry fruit color evolution.
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Affiliation(s)
- Claudio Ponce
- Universidad de Chile, Instituto de Nutrición y Tecnología de los Alimentos, 820808 Macul, Chile
| | - Nathalie Kuhn
- Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, 2340025 Valparaíso, Chile
| | - Macarena Arellano
- Universidad de Chile, Instituto de Nutrición y Tecnología de los Alimentos, 820808 Macul, Chile
| | - Alson Time
- Universidad de Chile, Instituto de Nutrición y Tecnología de los Alimentos, 820808 Macul, Chile
- Programa de Doctorado en Ciencias Silvoagropecuarias y Veterinarias, Campus Sur, Universidad de Chile, 1004 La Pintana, Chile
- Instituto de Investigaciones Agropecuarias, Centro Regional INIA Rayentué, 2940000 Rengo, Chile
| | - Salvatore Multari
- Department of Food Quality and Nutrition, Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele all'Adige, Trentino, Italy
| | - Stefan Martens
- Department of Food Quality and Nutrition, Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele all'Adige, Trentino, Italy
| | - Esther Carrera
- Instituto de Biología Molecular y Celular de Plantas (IBMCP), CSIC-Universidad Politécnica de Valencia, CPI, Edificio 8E, lab. 2.06, C/Ing. Fausto Elio s/n., 46022 Valencia, Spain
| | - Boris Sagredo
- Instituto de Investigaciones Agropecuarias, Centro Regional INIA Rayentué, 2940000 Rengo, Chile
| | - José Manuel Donoso
- Instituto de Investigaciones Agropecuarias, Centro Regional INIA Rayentué, 2940000 Rengo, Chile
| | - Lee A Meisel
- Universidad de Chile, Instituto de Nutrición y Tecnología de los Alimentos, 820808 Macul, Chile
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10
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RNAseq reveals different transcriptomic responses to GA 3 in early and midseason varieties before ripening initiation in sweet cherry fruits. Sci Rep 2021; 11:13075. [PMID: 34158527 PMCID: PMC8219793 DOI: 10.1038/s41598-021-92080-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Accepted: 05/28/2021] [Indexed: 02/05/2023] Open
Abstract
Gibberellin (GA) negatively affects color evolution and other ripening-related processes in non-climacteric fruits. The bioactive GA, gibberellic acid (GA3), is commonly applied at the light green-to-straw yellow transition to increase firmness and delay ripening in sweet cherry (Prunus avium L.), though causing different effects depending on the variety. Recently, we reported that GA3 delayed the IAD parameter (a ripening index) in a mid-season variety, whereas GA3 did not delay IAD but reduced it at ripeness in an early-season variety. To further explore this contrasting behavior between varieties, we analyzed the transcriptomic responses to GA3 applied on two sweet cherry varieties with different maturity time phenotypes. At harvest, GA3 produced fruits with less color in both varieties. Similar to our previous report, GA3 delayed fruit color initiation and IAD only in the mid-season variety and reduced IAD at harvest only in the early-season variety. RNA-seq analysis of control- and GA3-treated fruits revealed that ripening-related categories were overrepresented in the early-season variety, including 'photosynthesis' and 'auxin response'. GA3 also changed the expression of carotenoid and abscisic acid (ABA) biosynthetic genes in this variety. In contrast, overrepresented categories in the mid-season variety were mainly related to metabolic processes. In this variety, some PP2Cs putative genes were positively regulated by GA3, which are negative regulators of ABA responses, and MYB44-like genes (putative repressors of PP2Cs expression) were downregulated. These results show that GA3 differentially modulates the transcriptome at the onset of ripening in a variety-dependent manner and suggest that GA3 impairs ripening through the modification of ripening associated gene expression only in the early-season variety; whereas in the mid-season variety, control of the ripening timing may occur through the PP2C gene expression regulation. This work contributes to the understanding of the role of GA in non-climacteric fruit ripening.
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11
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Michailidis M, Tanou G, Sarrou E, Karagiannis E, Ganopoulos I, Martens S, Molassiotis A. Pre- and Post-harvest Melatonin Application Boosted Phenolic Compounds Accumulation and Altered Respiratory Characters in Sweet Cherry Fruit. Front Nutr 2021; 8:695061. [PMID: 34179064 PMCID: PMC8219925 DOI: 10.3389/fnut.2021.695061] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Accepted: 05/18/2021] [Indexed: 12/15/2022] Open
Abstract
The aim of the present study was to investigate the impact of exogenous melatonin (0. 5 mM) application through pre-harvest foliar spray and postharvest immersion, alone or in combination, on ripening parameters of sweet cherry (cv. Ferrovia) fruit and their relationship with bioactive compounds and gene expression at harvest as well after cold storage (0°C) for 12 days and subsequent room temperature (20°C) exposure for 8 h. Although several ripening traits were not influenced by melatonin, the combining pre- and post-harvest treatments delayed fruit softening at post-cold period. Preharvest spray with melatonin depressed fruit respiration at time of harvest while all applied treatments induced respiratory activity following cold, indicating that this anti-ripening action of melatonin is reversed by cold. Several genes related to the tricarboxylic acid cycle, such as PaFUM, PaOGDH, PaIDH, and PaPDHA1 were upregulated in fruit exposed to melatonin, particularly following combined pre- and post-harvest application. The accumulation of phenolic compounds, such as neochlorogenic acid, chlorogenic acid, epicatechin, procyanidin B1, procyanidin B2+B4, cyanidin-3-O-galactoside, and cyanidin-3-O-rutinoside along with the expression of several genes involved in phenols biosynthesis, such as PaSK, PaPAL, Pa4CL, PaC4H, and PaFNR were at higher levels in melatonin-treated cherries at harvest and after cold exposure, the highest effects being observed in fruits subjected to both pre- and post-harvest treatments. This study provides a comprehensive understanding of melatonin-responsive ripening framework at different melatonin application conditions and sweet cherry stages, thereby helps to understand the action of this molecule in fruit physiology.
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Affiliation(s)
- Michail Michailidis
- Laboratory of Pomology, Department of Horticulture, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Georgia Tanou
- Institute of Soil and Water Resources, Hellenic Agricultural Organisation (HAO-DEMETER), Thessaloniki, Greece
| | - Eirini Sarrou
- Institute of Plant Breeding and Genetic Resources, Hellenic Agricultural Organisation (HAO-DEMETER), Thessaloniki, Greece
| | - Evangelos Karagiannis
- Laboratory of Pomology, Department of Horticulture, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Ioannis Ganopoulos
- Institute of Plant Breeding and Genetic Resources, Hellenic Agricultural Organisation (HAO-DEMETER), Thessaloniki, Greece
| | - Stefan Martens
- Department of Food Quality and Nutrition, Centro Ricerca e Innovazione, Fondazione Edmund Mach, Trento, Italy
| | - Athanassios Molassiotis
- Laboratory of Pomology, Department of Horticulture, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
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12
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Gratl V, Sturm S, Zini E, Letschka T, Stefanini M, Vezzulli S, Stuppner H. Comprehensive polyphenolic profiling in promising resistant grapevine hybrids including 17 novel breeds in northern Italy. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2380-2388. [PMID: 33011987 PMCID: PMC8048854 DOI: 10.1002/jsfa.10861] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 09/17/2020] [Accepted: 10/04/2020] [Indexed: 05/11/2023]
Abstract
BACKGROUND A promising way to overcome the susceptibility of Vitis vinifera L. to fungal diseases is the integration of genetic resistance by the interspecific crossing between V. vinifera varieties and resistant species. However, the products of such hybrids are still not accepted by customers, particularly due to their organoleptic characteristics, not least influenced by their polyphenolic profile. RESULTS A total of 58 resistant breeding lines, 41 from international programs and 17 new progeny individuals, were grown in one untreated vineyard to exclude any variances by climatic and pedologic conditions or vineyard practice. A total of 60 polyphenols (including acids, anthocyanins, flavonols, flavan‐3‐ols, and stilbenoids) were determined in grapevine berries by ultrahigh‐performance liquid chromatography–mass spectrometry in two consecutive years. The overall profiles were rather consistent (variation P > 0.05) within the two harvests, with the exceptions of epicatechin and caftaric acid. Anthocyanin diglucosides were found in ten of the red breeding lines, malvidin‐3,5‐O‐diglucoside being predominant in nine of them. Total polyphenol content of the unknown progeny individuals and international breeding lines was comparable, with the exception of significantly increased amounts of gallic acid and some flavonoids. CONCLUSION The comprehensive study reported herein of the polyphenolic profile of hybrids from international breeding programs, but also of new breeds from private initiatives, all cultivated in the same vineyard, will support the selection of promising candidates for further breeding programs to overcome impairment due to undesired sensory characteristics of new highly resistant varieties.
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Affiliation(s)
- Verena Gratl
- Institute of Pharmacy/Pharmacognosy, Center for Molecular Biosciences InnsbruckUniversity of InnsbruckInnsbruckAustria
| | - Sonja Sturm
- Institute of Pharmacy/Pharmacognosy, Center for Molecular Biosciences InnsbruckUniversity of InnsbruckInnsbruckAustria
| | | | | | - Marco Stefanini
- Fondazione Edmund Mach, Italy Research and Innovation CentreSan Michele all'AdigeItaly
| | - Silvia Vezzulli
- Fondazione Edmund Mach, Italy Research and Innovation CentreSan Michele all'AdigeItaly
| | - Hermann Stuppner
- Institute of Pharmacy/Pharmacognosy, Center for Molecular Biosciences InnsbruckUniversity of InnsbruckInnsbruckAustria
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13
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Arapitsas P, Perenzoni D, Guella G, Mattivi F. Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins. Molecules 2021; 26:1087. [PMID: 33669538 PMCID: PMC7922431 DOI: 10.3390/molecules26041087] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 02/10/2021] [Accepted: 02/16/2021] [Indexed: 12/16/2022] Open
Abstract
Proanthocyanidins are key metabolites that explain wine sensorial character (bitterness and astringency) and red wine color changes during aging. Therefore, a fast and accurate method to evaluate the degree of polymerization and the structural composition of the polymeric proanthocyanidins is a crucial analytical tool. Phloroglucinolysis is the most used method for this analysis but, unfortunately, the phloroglucinol adducts of the monomeric flavan-3-ols are not commercially available, making the results less accurate. The aim of this work was the isolation by semi-preparative high performance liquid chromatography (HPLC) of these non-commercial compounds and their use for the development of an accurate UHPLC-MS/MS protocol. The purity of each adduct was established via quantitative 1H-nuclear magnetic resonance (NMR) measurements with 3-trimethylsilyl-propionic-d4 acid sodium salt as the calibration standard. The developed method was applied to evaluate the proanthocyanidins profile of Sagrantino di Montefalco wines in comparison to other well-known tannic wines. Commercial, 6-8 years old Sagrantino wines were demonstrated to be very rich in epicatechin type B procyanidins, to have low galloylation %, and to have a high mean degree of polymerization of the proanthocyanidins with respect to the other analyzed wines.
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Affiliation(s)
- Panagiotis Arapitsas
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38098 San Michele all’Adige, Italy; (P.A.); (D.P.)
| | - Daniele Perenzoni
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38098 San Michele all’Adige, Italy; (P.A.); (D.P.)
| | - Graziano Guella
- Department of Physics, University of Trento, Via Sommarive 14, 38123 Povo Trento, Italy;
| | - Fulvio Mattivi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38098 San Michele all’Adige, Italy; (P.A.); (D.P.)
- Department of Cellular, Computational and Integrative Biology, CIBIO, University of Trento, 38098 San Michele all’Adige, Italy
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14
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Michailidis M, Karagiannis E, Tanou G, Samiotaki M, Tsiolas G, Sarrou E, Stamatakis G, Ganopoulos I, Martens S, Argiriou A, Molassiotis A. Novel insights into the calcium action in cherry fruit development revealed by high-throughput mapping. PLANT MOLECULAR BIOLOGY 2020; 104:597-614. [PMID: 32909183 DOI: 10.1007/s11103-020-01063-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Accepted: 08/27/2020] [Indexed: 05/26/2023]
Abstract
This work provides the first system-wide datasets concerning metabolic changes in calcium-treated fruits, which reveal that exogenously applied calcium may specifically reprogram sweet cherry development and ripening physiognomy. Calcium modulates a wide range of plant developmental processes; however, the regulation of fruit ripening by calcium remains largely uncharacterized. In this study, transcriptome, proteome and metabolome profiling was used to document the responses of sweet cherry fruit to external calcium application (0.5% CaCl2) at 15, 27 and 37 days after full blossom. Endogenous calcium loading in fruit across development following external calcium feeding was accompanied by a reduction in respiration rate. Calcium treatment strongly impaired water-induced fruit cracking tested by two different assays, and this effect depended on the fruit size, water temperature and light/dark conditions. Substantial changes in the levels of numerous polar/non-polar primary and secondary metabolites, including malic acid, glucose, cysteine, epicatechin and neochlorogenic acid were noticed in fruits exposed to calcium. At the onset of ripening, we identified various calcium-affected genes, including those involved in ubiquitin and cysteine signaling, that had not been associated previously with calcium function in fruit biology. Calcium specifically increased the abundance of a significant number of proteins that classified as oxidoreductases, transferases, hydrolases, lyases, and ligases. The overview of temporal changes in gene expression and corresponding protein abundance provided by interlinked analysis revealed that oxidative phosphorylation, hypersensitive response, DNA repair, stomata closure, biosynthesis of secondary metabolites, and proton-pump activity were mainly affected by calcium. This report provides the fullest characterization of expression patterns in calcium-responsive genes, proteins and metabolites currently available in fruit ripening and will serve as a blueprint for future biological endeavors.
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Affiliation(s)
- Michail Michailidis
- Laboratory of Pomology, School of Agriculture, Aristotle University of Thessaloniki, 57001, Thermi, Greece
| | - Evangelos Karagiannis
- Laboratory of Pomology, School of Agriculture, Aristotle University of Thessaloniki, 57001, Thermi, Greece
| | - Georgia Tanou
- Institute of Soil and Water Resources, ELGO-DEMETER, 57001, Thessaloniki, Greece
| | - Martina Samiotaki
- Institute of Bioinnovation, Biomedical Sciences Research Center "Alexander Fleming", 16672, Vari, Greece
| | - George Tsiolas
- Institute of Applied Biosciences, Centre for Research and Technology Hellas, Thermi, 570 01, Thessaloniki, Greece
| | - Eirini Sarrou
- Institute of Plant Breeding and Genetic Resources, ELGO-DEMETER, 57001, Thessaloniki, Greece
| | - George Stamatakis
- Institute of Bioinnovation, Biomedical Sciences Research Center "Alexander Fleming", 16672, Vari, Greece
| | - Ioannis Ganopoulos
- Institute of Plant Breeding and Genetic Resources, ELGO-DEMETER, 57001, Thessaloniki, Greece
| | - Stefans Martens
- Department of Food Quality and Nutrition, Centro Ricerca e Innovazione, Fondazione Edmund Mach, 38010 San Michele all'Adige, Trento, Italy
| | - Anagnostis Argiriou
- Institute of Applied Biosciences, Centre for Research and Technology Hellas, Thermi, 570 01, Thessaloniki, Greece
| | - Athanassios Molassiotis
- Laboratory of Pomology, School of Agriculture, Aristotle University of Thessaloniki, 57001, Thermi, Greece.
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15
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Merkytė V, Longo E, Windisch G, Boselli E. Phenolic Compounds as Markers of Wine Quality and Authenticity. Foods 2020; 9:E1785. [PMID: 33271877 PMCID: PMC7760515 DOI: 10.3390/foods9121785] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 11/23/2020] [Accepted: 11/28/2020] [Indexed: 12/15/2022] Open
Abstract
Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V. vinifera and non vinifera), to the geographical origin, the vintage year, the winemaking process, and wine aging. Future perspectives on the role of phenolic compounds in different wine quality aspects, which should be still exploited, are also outlined.
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Affiliation(s)
- Vakarė Merkytė
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
| | - Giulia Windisch
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; (V.M.); (G.W.); (E.B.)
- Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy
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16
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Rodríguez-Bencomo JJ, Rigou P, Mattivi F, López F, Mehdi A. Removal of biogenic amines from wines by chemisorption on functionalized silica and effects on other wine components. Sci Rep 2020; 10:17279. [PMID: 33057129 PMCID: PMC7560601 DOI: 10.1038/s41598-020-74287-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Accepted: 09/29/2020] [Indexed: 11/09/2022] Open
Abstract
The effectiveness of several functionalized silica materials (cation-exchange materials) for the removal of biogenic amines from wines, and the effects on other wine components and organoleptic characteristics were evaluated. Results have shown that mesoporous silica material bi-functionalized with phosphonic and sulfonic acids allowed the removal of histamine, putrescine, cadaverine, spermine and spermidine from wines, although the dose must be adapted for each wine according to the removal requirements and wine characteristics. A plus of the adsorbent developed is that it can be recovered and re-used for at least 3 treatments. Immediately following the treatments, a decrease in the levels of linear ethyl esters (ethyl hexanoate, ethyl octanoate and ethyl decanoate) was observed, although these levels were re-equilibrated after several days reducing this undesired side effect. A slight, but perceptible, effect on wine color was observed, probably due to the slight decrease in the pH of the wine produced by the treatments. On the basis of the sensory analysis that focused only on the aroma of the wines, the proposed technique would be more adequate for wines aged in barrels than for young wines.
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Affiliation(s)
- Juan José Rodríguez-Bencomo
- ICGM, Univ. Montpellier, CNRS, ENSCM, Montpellier, France. .,Agrotecnio - Centre for Food and Agriculture Research, Av. Rovira Roure 191, 25198, Lleida, Spain.
| | - Peggy Rigou
- UMR 1083 Sciences Pour L'Œnologie, INRA, Montpellier SupAgro, Univ. Montpellier, Montpellier, France
| | - Fulvio Mattivi
- University of Trento, Department of Cellular, Computational and Integrative Biology - CIBIO, San Michele all'Adige, Italy
| | - Francisco López
- Department d'Enginyeria Química, Facultat d'Enologia, Universitat Rovira i Virgili, Tarragona, Spain
| | - Ahmad Mehdi
- ICGM, Univ. Montpellier, CNRS, ENSCM, Montpellier, France
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17
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Fruit quality trait discovery and metabolic profiling in sweet cherry genebank collection in Greece. Food Chem 2020; 342:128315. [PMID: 33071194 DOI: 10.1016/j.foodchem.2020.128315] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 09/24/2020] [Accepted: 10/03/2020] [Indexed: 11/23/2022]
Abstract
The current study characterizes the physicochemical, sensory and bioactive compound traits of twenty-two sweet cherry accessions, namely breeding lines, landraces and modern cultivars, embodying the majority of Greek germplasm. The evaluated accessions differ in several quality traits including colour parameters and textural properties as well as sensory attributes, such as taste intensity and overall acceptance. Significant differences in primary metabolites, including fructose, glucose, sorbitol, malic acid were recorded among tested accessions. All genotypes were rich in polyphenols, primarily in quercetin-3,4-O-diglucoside, esculetin, rutin and neochlorogenic acid. An anthocyanins-related discrimination among accessions was also obtained based on cyanidin-3-O-rutinoside and peonidin glycosides content. Overall, the cultivars 'Tsolakeika' and 'Bakirtzeika' exhibited the higher consumer acceptance while the cultivars 'Vasiliadi' and 'Tragana Edessis-Naousis' and especially the breeding line 'TxAg33' contained high polyphenol levels. These results represent a valuable resource for future breeding efforts for sweet cherry cultivars with improved nutritional quality traits.
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18
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Laitila JE. Composition and evolution of oligomeric proanthocyanidin-malvidin glycoside adducts in commercial red wines. Food Chem 2020; 340:127905. [PMID: 32882474 DOI: 10.1016/j.foodchem.2020.127905] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 08/19/2020] [Accepted: 08/19/2020] [Indexed: 02/06/2023]
Abstract
Studies regarding composition and evolution of oligomeric proanthocyanidin-anthocyanin adducts in red wines have often focused only on a limited number of small dimers. Now, a group-specific liquid chromatography-tandem mass spectrometry method was utilized to measure two-dimensional (2D) chromatographic fingerprints of three different types of oligomeric adducts in commercial red wines. A new protocol was developed to visualize and summarize the chromatographic data. The 2D fingerprints showed how the compositions of the oligomeric adducts had typically only minor differences between wine varieties in young wines, excluding the Pinot Noir wines. Major quantitative differences were found between the wine varieties despite the lack of major compositional differences. The evolution of the concentrations differed between the three structural sub-groups, while similar general patterns were observed in the compositional evolution. Via statistical modelling, several characteristics in the polyphenolic starting material composition were tentatively suggested to affect the formation of the oligomeric adducts.
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Affiliation(s)
- Juuso Erik Laitila
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland.
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19
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Karagiannis E, Michailidis M, Tanou G, Scossa F, Sarrou E, Stamatakis G, Samiotaki M, Martens S, Fernie AR, Molassiotis A. Decoding altitude-activated regulatory mechanisms occurring during apple peel ripening. HORTICULTURE RESEARCH 2020; 7:120. [PMID: 32821403 PMCID: PMC7395160 DOI: 10.1038/s41438-020-00340-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 05/08/2020] [Accepted: 05/12/2020] [Indexed: 06/11/2023]
Abstract
Apple (Malus domestica Borkh) is an important fruit crop cultivated in a broad range of environmental conditions. Apple fruit ripening is a physiological process, whose molecular regulatory network response to different environments is still not sufficiently investigated and this is particularly true of the peel tissue. In this study, the influence of environmental conditions associated with low (20 m) and high (750 m) altitude on peel tissue ripening was assessed by physiological measurements combined with metabolomic and proteomic analyses during apple fruit development and ripening. Although apple fruit ripening was itself not affected by the different environmental conditions, several key color parameters, such as redness and color index, were notably induced by high altitude. Consistent with this observation, increased levels of anthocyanin and other phenolic compounds, including cyanidin-3-O-galactoside, quercetin-3-O-rhamnoside, quercetin-3-O-rutinoside, and chlorogenic acid were identified in the peel of apple grown at high altitude. Moreover, the high-altitude environment was characterized by elevated abundance of various carbohydrates (e.g., arabinose, xylose, and sucrose) but decreased levels of glutamic acid and several related proteins, such as glycine hydroxymethyltransferase and glutamate-glyoxylate aminotransferase. Other processes affected by high altitude were the TCA cycle, the synthesis of oxidative/defense enzymes, and the accumulation of photosynthetic proteins. From the obtained data we were able to construct a metabolite-protein network depicting the impact of altitude on peel ripening. The combined analyses presented here provide new insights into physiological processes linking apple peel ripening with the prevailing environmental conditions.
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Affiliation(s)
- Evangelos Karagiannis
- Laboratory of Pomology, Department of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Michail Michailidis
- Laboratory of Pomology, Department of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Georgia Tanou
- Institute of Soil and Water Resources, ELGO-DEMETER, Thermi, Thessaloniki, 57001 Greece
| | - Federico Scossa
- Max-Planck-Institute of Molecular Plant Physiology, Am Müehlenberg 1., Potsdam-Golm, 14476 Germany
- Council for Agricultural Research and Economics, Research Center for Genomics and Bioinformatics, Via Ardeatina 546, 00178 Rome, Italy
| | - Eirini Sarrou
- Institute of Plant Breeding and Genetic Resources, ELGO-DEMETER, Thermi, Thessaloniki, 57001 Greece
| | - George Stamatakis
- Biomedical Sciences Research Center “Alexander Fleming”, Vari, 16672 Greece
| | - Martina Samiotaki
- Biomedical Sciences Research Center “Alexander Fleming”, Vari, 16672 Greece
| | - Stefan Martens
- Fondazione Edmund Mach, Centro Ricerca e Innovazione, Department of Food Quality and Nutrition, Via E. Mach, 1, 38010 San Michele all’Adige, TN Italy
| | - Alisdair R. Fernie
- Max-Planck-Institute of Molecular Plant Physiology, Am Müehlenberg 1., Potsdam-Golm, 14476 Germany
| | - Athanassios Molassiotis
- Laboratory of Pomology, Department of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
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20
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Multari S, Licciardello C, Caruso M, Martens S. Monitoring the changes in phenolic compounds and carotenoids occurring during fruit development in the tissues of four citrus fruits. Food Res Int 2020; 134:109228. [DOI: 10.1016/j.foodres.2020.109228] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 03/05/2020] [Accepted: 04/07/2020] [Indexed: 12/20/2022]
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21
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Foliar application of specific yeast derivative enhances anthocyanins accumulation and gene expression in Sangiovese cv (Vitis vinifera L.). Sci Rep 2020; 10:11627. [PMID: 32669579 PMCID: PMC7363895 DOI: 10.1038/s41598-020-68479-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Accepted: 05/29/2020] [Indexed: 11/08/2022] Open
Abstract
The effect of elicitors on secondary metabolism in vines is receiving much interest, since it has been shown that they are able to increase the accumulation of phenolics, especially anthocyanins. This research aims to investigate the biochemical and molecular effects of the application of a commercial yeast derivative (Saccharomyces cerevisiae) on the accumulation of anthocyanins in potted Sangiovese vines. Experiments were performed on three consecutive years and the yeast derivative was applied at the beginning and at the end of veraison. Technological ripening, accumulation of anthocyanins and expression of the main genes involved in their biosynthesis were assessed. Technological ripening proceeded in a similar way in both treated and untreated berries in the three years. A significant increase in the concentration of anthocyanins was instead detected, following the induction by the yeast derivative of the expression of the genes involved in their biosynthesis. The research highlights the possibility of applying a specific inactivated yeast to increase the anthocyanin concentration even under the current climate change conditions, in Sangiovese, a cultivar extremely sensitive to high temperatures.
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22
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Topić Božič J, Butinar L, Ćurko N, Kovačević Ganić K, Mozetič Vodopivec B, Korte D, Franko M. Implementation of high performance liquid chromatography coupled to thermal lens spectrometry (HPLC-TLS) for quantification of pyranoanthocyanins during fermentation of Pinot Noir grapes. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-3005-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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23
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Mangani S, Buscioni G, Guerrini S, Granchi L. Influence of sequential inoculum of
Starmerella bacillaris
and
Saccharomyces cerevisiae
on flavonoid composition of monovarietal Sangiovese wines. Yeast 2020; 37:549-557. [DOI: 10.1002/yea.3474] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 04/18/2020] [Accepted: 05/10/2020] [Indexed: 12/28/2022] Open
Affiliation(s)
- Silvia Mangani
- FoodMicroTeam Spin‐off University of Florence Florence Italy
| | | | - Simona Guerrini
- FoodMicroTeam Spin‐off University of Florence Florence Italy
| | - Lisa Granchi
- Department of Agriculture, Foods, Environment and Forestry University of Florence Florence Italy
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24
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Cuadros-Inostroza Á, Verdugo-Alegría C, Willmitzer L, Moreno-Simunovic Y, Vallarino JG. Non-Targeted Metabolite Profiles and Sensory Properties Elucidate Commonalities and Differences of Wines Made with the Same Variety but Different Cultivar Clones. Metabolites 2020; 10:metabo10060220. [PMID: 32481759 PMCID: PMC7344679 DOI: 10.3390/metabo10060220] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 05/19/2020] [Accepted: 05/22/2020] [Indexed: 11/16/2022] Open
Abstract
Grapes, one of the oldest agricultural crops, are cultivated to produce table fruits, dried fruits, juice, and wine. Grapevine variety is composed of clones that share common morphological traits. However, they can differ in minor genetic mutations which often result in not only notorious morphological changes but also in other non-visible sensorial distinctive attributes. In the present work, we identified three Vitis vinifera cv. Pinot noir clones grown under identical field conditions that showed different grape cluster types. Here, sensorial analysis together with non-targeted metabolite profiles by Ultra High performance Liquid Chromatography (UPLC) couples to Ultra High Resolution Mass Spectrometry (FT-ICR-MS) of wines elaborated from the three different grape cluster types was studied with the aim of (i) finding sensorial differences among these three types of wines, and, if there were, (ii) determining the molecular features (metabolites) associated with these sensorial attributes by a multivariate statistical approach.
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Affiliation(s)
| | - Claudio Verdugo-Alegría
- Centro Tecnológico de la Vid y el Vino, Universidad de Talca, Av. Lircay s/n, 3460000 Talca, Maule, Chile;
| | - Lothar Willmitzer
- Max-Planck-Institut für Molekulare Pflanzenphysiologie, 14476 Potsdam-Golm, Germany;
| | - Yerko Moreno-Simunovic
- Centro Tecnológico de la Vid y el Vino, Universidad de Talca, Av. Lircay s/n, 3460000 Talca, Maule, Chile;
- Correspondence: (Y.M.-S.); (J.G.V.)
| | - José G. Vallarino
- Centro Tecnológico de la Vid y el Vino, Universidad de Talca, Av. Lircay s/n, 3460000 Talca, Maule, Chile;
- Correspondence: (Y.M.-S.); (J.G.V.)
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25
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Multari S, Carafa I, Barp L, Caruso M, Licciardello C, Larcher R, Tuohy K, Martens S. Effects of Lactobacillus spp. on the phytochemical composition of juices from two varieties of Citrus sinensis L. Osbeck: ‘Tarocco’ and ‘Washington navel’. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109205] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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26
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Michailidis M, Karagiannis E, Tanou G, Sarrou E, Karamanoli K, Lazaridou A, Martens S, Molassiotis A. Sweet cherry fruit cracking: follow-up testing methods and cultivar-metabolic screening. PLANT METHODS 2020; 16:51. [PMID: 32308729 PMCID: PMC7149889 DOI: 10.1186/s13007-020-00593-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Accepted: 04/02/2020] [Indexed: 06/01/2023]
Abstract
BACKGROUND Rain-induced fruit cracking is a major physiological problem in most sweet cherry cultivars. For an in vivo cracking assay, the 'Christensen method' (cracking evaluation following fruit immersion in water) is commonly used; however, this test does not adequately simulate environmental conditions. Herein, we have designed and evaluated a cracking protocol, named 'Waterfall method', in which fruits are continuously wetted under controlled conditions. RESULTS The application of this method alone, or in combination with 'Christensen method, was shown to be a reliable approach to characterize sweet cherry cracking behavior. Seventeen cherry cultivars were tested for their cracking behavior using both protocols, and primary as well as secondary metabolites identification was performed in skin tissue using a combined GC-MS and UPLC-MS/MS platform. Significant variations of some of the detected metabolites were discovered and important cracking index-metabolite correlations were identified. CONCLUSIONS We have established an alternative/complementary method of cherry cracking characterization alongside to Christiansen assay.
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Affiliation(s)
- Michail Michailidis
- Laboratory of Pomology, School of Agriculture, Aristotle University of Thessaloniki, 570 01, Thessaloniki-Thermi, Greece
| | - Evangelos Karagiannis
- Laboratory of Pomology, School of Agriculture, Aristotle University of Thessaloniki, 570 01, Thessaloniki-Thermi, Greece
| | - Georgia Tanou
- Institute of Soil and Water Resources, ELGO-DEMETER, Thessaloniki, 57001 Greece
| | - Eirini Sarrou
- Institute of Plant Breeding and Genetic Resources, ELGO-DEMETER, Thessaloniki, 57001 Greece
| | - Katerina Karamanoli
- Laboratory of Agricultural Chemistry, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Athina Lazaridou
- Laboratory of Food Chemistry – Biochemistry, Dept. of Food Science & Technology, Faculty of Agriculture Aristotle University, Thessaloniki, Greece
| | - Stefan Martens
- Department of Food Quality and Nutrition, Centro Ricerca e Innovazione, Fondazione Edmund Mach, 38010 San Michele all’Adige, Trento, Italy
| | - Athanassios Molassiotis
- Laboratory of Pomology, School of Agriculture, Aristotle University of Thessaloniki, 570 01, Thessaloniki-Thermi, Greece
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Synthesis of pyranoanthocyanins from Pinot Noir grape skin extract using fermentation with high pyranoanthocyanin producing yeasts and model wine storage as potential approaches in the production of stable natural food colorants. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03467-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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28
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Michailidis M, Karagiannis E, Tanou G, Samiotaki M, Sarrou E, Karamanoli K, Lazaridou A, Martens S, Molassiotis A. Proteomic and metabolic analysis reveals novel sweet cherry fruit development regulatory points influenced by girdling. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2020; 149:233-244. [PMID: 32086160 DOI: 10.1016/j.plaphy.2020.02.017] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 02/12/2020] [Accepted: 02/12/2020] [Indexed: 06/10/2023]
Abstract
Despite the application of girdling technique for several centuries, its impact on the metabolic shifts that underly fruit biology remains fragmentary. To characterize the influence of girdling on sweet cherry (Prunus avium L.) fruit development and ripening, second-year-old shoots of the cultivars 'Lapins' and 'Skeena' were girdled before full blossom. Fruit characteristics were evaluated across six developmental stages (S), from green-small fruit (stage S1) to full ripe stage (stage S6). In both cultivars, girdling significantly altered the fruit ripening physiognomy. Time course fruit metabolomic along with proteomic approaches unraveled common and cultivar-specific responses to girdling. Notably, several primary and secondary metabolites, such as soluble sugars (glucose, trehalose), alcohol (mannitol), phenolic compounds (rutin, naringenin-7-O-glucoside), including anthocyanins (cyanidin-3-O-rutinoside, cyanidin-3-O-galactoside, cyanidin-3.5-O-diglucoside) were accumulated by girdling, while various amino acids (glycine, threonine, asparagine) were decreased in both cultivars. Proteins predominantly associated with ribosome, DNA repair and recombination, chromosome, membrane trafficking, RNA transport, oxidative phosphorylation, and redox homeostasis were depressed in fruits of both girdled cultivars. This study provides the first system-wide datasets concerning metabolomic and proteomic changes in girdled fruits, which reveal that shoot girdling may induce long-term changes in sweet cherry metabolism.
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Affiliation(s)
- Michail Michailidis
- Laboratory of Pomology, School of Agriculture, Aristotle University of Thessaloniki, 57001, Thermi, Greece
| | - Evangelos Karagiannis
- Laboratory of Pomology, School of Agriculture, Aristotle University of Thessaloniki, 57001, Thermi, Greece
| | - Georgia Tanou
- Institute of Soil and Water Resources, ELGO-DEMETER, Thessaloniki, 57001, Greece
| | - Martina Samiotaki
- Institute of Bioinnovation, Biomedical Sciences Research Center "Alexander Fleming", Vari, 16672, Greece
| | - Eirini Sarrou
- Institute of Plant Breeding and Genetic Resources, ELGO-DEMETER, Thessaloniki, 57001, Greece
| | - Katerina Karamanoli
- Laboratory of Agricultural Chemistry, School of Agriculture, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
| | - Athina Lazaridou
- Laboratory of Food Chemistry and Biochemistry, School of Agriculture, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
| | - Stefan Martens
- Department of Food Quality and Nutrition, Centro Ricerca e Innovazione, Fondazione Edmund Mach, 38010, San Michele all'Adige, Trento, Italy
| | - Athanassios Molassiotis
- Laboratory of Pomology, School of Agriculture, Aristotle University of Thessaloniki, 57001, Thermi, Greece.
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29
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Laitila JE, Salminen JP. Relevance of the Concentrations and Sizes of Oligomeric Red Wine Pigments to the Color Intensity of Commercial Red Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3576-3584. [PMID: 32064874 PMCID: PMC7145350 DOI: 10.1021/acs.jafc.9b07941] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2019] [Revised: 02/14/2020] [Accepted: 02/17/2020] [Indexed: 06/07/2023]
Abstract
Color is a major sensorial characteristic of red wines. Numerous monomeric and some small oligomeric pigments have been characterized from red wines but the contribution of larger oligomeric pigments to the color intensity has not been established by direct measurements. We measured the color intensity of 317 commercial red wines and semiquantified the malvidin glycosides and eight different adduct groups derived from the malvidin glycosides by ultra-performance liquid chromatography-tandem mass spectrometry. Two of these groups were oligomeric pigments consisting of proanthocyanidins and malvidin glycosides with either direct or methylmethine linkages. The carboxypyranomalvidins and the oligomeric pigments were found to be major contributors to the color intensity. Besides the concentrations, the sizes of the oligomeric pigments had a positive and significant connection to the color intensity. The 1-year-old wines were studied separately and, even in the youngest of wines, the adducts of the malvidin glycosides were the major contributors to the color intensity.
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30
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Guerrero RF, Valls-Fonayet J, Richard T, Cantos-Villar E. A rapid quantification of stilbene content in wine by ultra-high pressure liquid chromatography – Mass spectrometry. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106821] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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31
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Michailidis M, Karagiannis E, Tanou G, Sarrou E, Stavridou E, Ganopoulos I, Karamanoli K, Madesis P, Martens S, Molassiotis A. An integrated metabolomic and gene expression analysis identifies heat and calcium metabolic networks underlying postharvest sweet cherry fruit senescence. PLANTA 2019; 250:2009-2022. [PMID: 31531781 DOI: 10.1007/s00425-019-03272-6] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2019] [Accepted: 09/05/2019] [Indexed: 05/22/2023]
Abstract
Ηeat and calcium treatments reprogram sweet cherry fruit metabolism during postharvest senescence as evidenced by changes in respiration, amino acid metabolism, sugars, and secondary metabolites shift. Heat and calcium treatments are used to improve postharvest fruit longevity; however, the exact mechanism remains poorly understood. To characterize the impact of these treatments on sweet cherries metabolism, 'Lapins' fruits were treated with heat or CaCl2 solutions and their combination and subsequently were exposed at room temperature, for up to 4 days, defined as senescence period. Single and combined heat and calcium treatments partially delayed fruit senescence, as evidenced by changes in fruit colour darkening, skin penetration force, and respiration activity. Calcium content was noticeably increased by heat in Ca-treated fruit. Several primary metabolites, including amino acids, organic acids, and alcohols, were decreased in response to both treatments, while many soluble sugars and secondary metabolites were increased within 1 day post-treatment. Changes of several metabolites in heat-treated fruits, especially esculetin, peonidin 3-O-glucoside and peonidin 3-O-galactoside, ribose, pyroglutamate, and isorhamnetin-3-O-rutinoside, were detected. The metabolome of fruit exposed to calcium also displayed substantial modulations, particularly in the levels of galactose, glycerate, aspartate, tryptophan, phospharate rutin, and peonidin 3-O-glucoside. The expression of several genes involved in TCA cycle (MDH1, IDH1, OGDH, SUCLA2, and SDH1-1), pectin degradation (ADPG1) as well as secondary (SK1, 4CL1, HCT, and BAN), amino acids (ALDH18A1, ALDH4A1, GS, GAD, GOT2, OPLAH, HSDH, and SDS), and sugar (PDHA1 and DLAT) metabolism were affected by both treatments. Pathway-specific analysis further revealed the regulation of fruit metabolic programming by heat and calcium. This work provides a comprehensive understanding of metabolic regulation in response to heat and calcium during fruit senescence.
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Affiliation(s)
- Michail Michailidis
- Laboratory of Pomology, School of Agriculture, Aristotle University of Thessaloniki, Thermi, 57001, Thessaloniki, Greece
| | - Evangelos Karagiannis
- Laboratory of Pomology, School of Agriculture, Aristotle University of Thessaloniki, Thermi, 57001, Thessaloniki, Greece
| | - Georgia Tanou
- Institute of Soil and Water Resources, ELGO-DEMETER, 57001, Thessaloníki, Greece
| | - Eirini Sarrou
- Institute of Plant Breeding and Genetic Resources, ELGO-DEMETER, 57001, Thessaloníki, Greece
| | | | - Ioannis Ganopoulos
- Institute of Plant Breeding and Genetic Resources, ELGO-DEMETER, 57001, Thessaloníki, Greece
| | - Katerina Karamanoli
- Laboratory of Agricultural Chemistry, School of Agriculture, Aristotle University of Thessaloniki, Thessaloníki, 54124, Greece
| | | | - Stefan Martens
- Department of Food Quality and Nutrition, Centro Ricerca E Innovazione, Fondazione Edmund Mach, San Michele All'adige, 38010, Trento, Italy
| | - Athanassios Molassiotis
- Laboratory of Pomology, School of Agriculture, Aristotle University of Thessaloniki, Thermi, 57001, Thessaloniki, Greece.
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32
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Berrueta LA, Rasines-Perea Z, Prieto-Perea N, Asensio-Regalado C, Alonso-Salces RM, Sánchez-Ilárduya MB, Gallo B. Formation and evolution profiles of anthocyanin derivatives and tannins during fermentations and aging of red wines. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03405-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Liu S, Laaksonen O, Yang W, Zhang B, Yang B. Pyranoanthocyanins in bilberry (Vaccinium myrtillus L.) wines fermented with Schizosaccharomyces pombe and their evolution during aging. Food Chem 2019; 305:125438. [PMID: 31494498 DOI: 10.1016/j.foodchem.2019.125438] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 08/21/2019] [Accepted: 08/27/2019] [Indexed: 12/18/2022]
Abstract
Fifteen vitisin A-type pyranoanthocyanins (vAPs) were determined in bilberry wines fermented with Saccharomyces cerevisiae and Schizosaccharomyces pombe by HPLC-DAD and UPLC-DAD-ESI-MS/MS. The fermentation involving S. pombe enhanced the production of vAPs compared to the fermentation with pure S. cerevisiae. The formation of vAPs correlated significantly with the decrease in the content of monomeric anthocyanins and pyruvic acid during 12 months of aging. vAPs were more stable than their corresponding monomeric anthocyanins. Methylation in the B-ring and glycosylation with galactose and arabinose further improved the stability of vAPs. Aging for 12 months led to depletion of pyruvic acid and reduction of over 50% of monomeric anthocyanins. The content of vAPs increased by 26-54% during the first six months of aging, followed by a 2.2-10.2% reduction over the following six months. More residual pyruvic acid in S. pombe wines after fermentation consequently enhanced the generation of vAPs during aging.
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Affiliation(s)
- Shuxun Liu
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Wei Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Bolin Zhang
- Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forestry Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
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34
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Lukić I, Radeka S, Budić-Leto I, Bubola M, Vrhovsek U. Targeted UPLC-QqQ-MS/MS profiling of phenolic compounds for differentiation of monovarietal wines and corroboration of particular varietal typicity concepts. Food Chem 2019; 300:125251. [PMID: 31357018 DOI: 10.1016/j.foodchem.2019.125251] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 06/07/2019] [Accepted: 07/23/2019] [Indexed: 12/13/2022]
Abstract
Targeted ultra-performance liquid chromatography with triple quadrupole mass spectrometric (UPLC-QqQ-MS/MS) profiling of phenolic compounds was utilised for varietal differentiation of 173 wines made from four red and six white grape varieties. Among 58 identified phenols many were found relevant as exclusive or partial discriminators between wines. Successful differentiation models were built by linear discriminant analysis with the percentage of correct classification higher than 95% in all cases, with peonidin 3-(6″-acetyl)-glucoside and taxifolin as the most potent differentiators between red, and cis-piceid between white monovarietal wines. Diverse typical colour attributes among the monovarietal wines were tentatively ascribed to the variations in the composition of monomeric anthocyanins. Plavac mali red wine exhibited the most specific composition, and its most typical samples were distinguished by the abundance in trans-fertaric acid, isorhapontin, phlorizin, quercetin 3-rhamnoside, and myricitrin. Despite positive correlations with particular astringent flavonols, the typical astringency of Plavac mali wine remained unresolved.
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Affiliation(s)
- Igor Lukić
- Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia.
| | - Sanja Radeka
- Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia
| | - Irena Budić-Leto
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia
| | - Marijan Bubola
- Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia
| | - Urska Vrhovsek
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach, 1 38010 S. Michele all'Adige, TN, Italy
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35
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Laitila JE, Suvanto J, Salminen JP. Liquid chromatography-tandem mass spectrometry reveals detailed chromatographic fingerprints of anthocyanins and anthocyanin adducts in red wine. Food Chem 2019; 294:138-151. [PMID: 31126446 DOI: 10.1016/j.foodchem.2019.02.136] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 02/19/2019] [Accepted: 02/20/2019] [Indexed: 11/19/2022]
Abstract
A method was developed with ultra-high performance liquid chromatography-tandem mass spectrometry for the qualitative and semi-quantitative analysis of anthocyanins and anthocyanin-derived adducts in red wine. The method utilized in-source collision induced dissociation in conjunction with multiple reaction monitoring to achieve group-specific detection of the targeted compound groups. The method detected quantification marker ions instead of intact molecules and, as a result, 2D chromatographic fingerprints were produced. Altogether we could detect 18 groups of wine polyphenols, including up to 50 individual monomeric pigments together with fingerprints of three different types oligomeric proanthocyanidin-malvidin adducts. Importantly, the method was able to separate small, medium-sized and large oligomeric adducts. The quantitative and qualitative function of the method was tested with 10 model wines. Ultimately, we were able to obtain a comprehensive picture of the main pigment composition of any model wine with only a single UPLC-MS/MS analysis.
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Affiliation(s)
- Juuso Erik Laitila
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland.
| | - Jussi Suvanto
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Juha-Pekka Salminen
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
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36
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Selectivity of pigments extraction from grapes and their partial retention in the pomace during red-winemaking. Food Chem 2019; 277:391-397. [DOI: 10.1016/j.foodchem.2018.10.085] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2018] [Revised: 10/16/2018] [Accepted: 10/16/2018] [Indexed: 11/30/2022]
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37
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Vignani R, Liò P, Scali M. How to integrate wet lab and bioinformatics procedures for wine DNA admixture analysis and compositional profiling: Case studies and perspectives. PLoS One 2019; 14:e0211962. [PMID: 30753217 PMCID: PMC6376920 DOI: 10.1371/journal.pone.0211962] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2018] [Accepted: 01/24/2019] [Indexed: 01/03/2023] Open
Abstract
The varietal authentication of wines is fundamental for assessing wine quality, and it is part of its compositional profiling. The availability of historical, cultural and chemical composition information is extremely important for quality evaluation. DNA-based techniques are a powerful tool for proving the varietal composition of a wine. SSR-amplification of genomic residual Vitis vinifera DNA, namely Wine DNA Fingerprinting (WDF) is able to produce strong, analytical evidence concerning the monovarietal nature of a wine, and for blended wines by generating the probability of the presence/absence of a certain variety, all in association with a dedicated bioinformatics elaboration of genotypes associated with possible varietal candidates. Together with WDF we could exploit Bioinformatics techniques, due to the number of grape genomes grown. In this paper, the use of WDF and the development of a bioinformatics tool for allelic data validation, retrieved from the amplification of 7 to 10 SSRs markers in the Vitis vinifera genome, are reported. The wines were chosen based on increasing complexity; from monovarietal, experimental ones, to commercial monovarietals, to blended commercial wines. The results demonstrate that WDF, after calculation of different distance matrices and Neighbor-Joining input data, followed by Principal Component Analysis (PCA) can effectively describe the varietal nature of wines. In the unknown blended wines the WDF profiles were compared to possible varietal candidates (Merlot, Pinot Noir, Cabernet Sauvignon and Zinfandel), and the output graphs show the most probable varieties used in the blend as closeness to the tested wine. This pioneering work should be meant as to favor in perspective the multidisciplinary building-up of on-line databanks and bioinformatics toolkits on wine. The paper concludes with a discussion on an integrated decision support system based on bioinformatics, chemistry and cultural data to assess wine quality.
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Affiliation(s)
- Rita Vignani
- Department of Life Science, University of Siena, Siena,
Italy
- Serge-genomics, Siena, Italy
| | - Pietro Liò
- Computer Laboratory, University of Cambridge, Cambridge, United
Kingdom
| | - Monica Scali
- Department of Life Science, University of Siena, Siena,
Italy
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38
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Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems. Food Chem 2019; 283:499-507. [PMID: 30722904 DOI: 10.1016/j.foodchem.2019.01.073] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 12/07/2018] [Accepted: 01/07/2019] [Indexed: 12/31/2022]
Abstract
Sangiovese red wines produced from organic (ORG) and biodynamic (BDN) vineyards over two consecutive vintages (2011 and 2012) were compared for chemical and sensory parameters to investigate a sustainable approach to grape production. The effects of management practice, vintage, and their interaction were investigated. The ORG wines showed higher total acidity and lower volatile acidity and pH. Although trained panelists highlighted some differences in astringency and odor complexity between ORG and BDN wines, consumers had no preference. The concentrations of anthocyanins, phenolic and cinnamic acids, and flavonols, as well as colour components, did not differ-contrary to results from the conversion period from ORG to BDN (2009 and 2010) in the same vineyard (Parpinello, Rombolà, Simoni, & Versari, 2015). Together, these two studies demonstrate that ORG and BDN wine characteristics tend to be similar after the first year of conversion, indicating that the BDN method can produce high-quality Sangiovese wine.
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39
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Han F, Yang P, Wang H, Fernandes I, Mateus N, Liu Y. Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.025] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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40
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Liu S, Laaksonen O, Kortesniemi M, Kalpio M, Yang B. Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations. Food Chem 2018; 266:262-274. [DOI: 10.1016/j.foodchem.2018.06.003] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Revised: 06/02/2018] [Accepted: 06/03/2018] [Indexed: 01/05/2023]
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41
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High-Resolution Mass Spectrometry Identification of Secondary Metabolites in Four Red Grape Varieties Potentially Useful as Traceability Markers of Wines. BEVERAGES 2018. [DOI: 10.3390/beverages4040074] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Liquid chromatography coupled to high-resolution mass spectrometry (LC-Q/TOF) is a powerful tool to perform chemotaxonomic studies through identification of grape secondary metabolites. In the present work, the metabolomes of four autochthonous Italian red grape varieties including the chemical classes of anthocyanins, flavonols/flavanols/flavanones, and terpenol glycosides, were studied. By using this information, the metabolites that can potentially be used as chemical markers for the traceability of the corresponding wines were proposed. In Raboso wines, relatively high abundance of both anthocyanic and non-anthocyanic acyl derivatives, is expected. Potentially, Primitivo wines are characterized by high tri-substituted flavonoids, while Corvina wines are characterized by higher di-substituted compounds and lower acyl derivatives. Negro Amaro wine’s volatile fraction is characterized by free monoterpenes, such as α-terpineol, linalool, geraniol, and Ho-diendiol I. A similar approach can be applied for the traceability of other high-quality wines.
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42
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Rinaldi A, Moio L. Effect of enological tannin addition on astringency subqualities and phenolic content of red wines. J SENS STUD 2018. [DOI: 10.1111/joss.12325] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- A. Rinaldi
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II; Avellino Italia
- Biolaffort; Bordeaux France
| | - L. Moio
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II; Avellino Italia
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43
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Sarrou E, Giassafaki LP, Masuero D, Perenzoni D, Vizirianakis IS, Irakli M, Chatzopoulou P, Martens S. Metabolomics assisted fingerprint of Hypericum perforatum chemotypes and assessment of their cytotoxic activity. Food Chem Toxicol 2018; 114:325-333. [DOI: 10.1016/j.fct.2018.02.057] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2017] [Revised: 02/17/2018] [Accepted: 02/26/2018] [Indexed: 11/15/2022]
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44
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Ferguson A, Carvalho E, Gourlay G, Walker V, Martens S, Salminen JP, Constabel CP. Phytochemical analysis of salal berry (Gaultheria shallon Pursh.), a traditionally-consumed fruit from western North America with exceptionally high proanthocyanidin content. PHYTOCHEMISTRY 2018; 147:203-210. [PMID: 29353157 DOI: 10.1016/j.phytochem.2018.01.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Revised: 12/13/2017] [Accepted: 01/04/2018] [Indexed: 05/11/2023]
Abstract
Salal (Gaultheria shallon Pursh.) is a wild perennial shrub of the Ericaceae and common in coastal forests of western North America, and its berries were an important traditional food for First Nations in British Columbia. Salal berries were investigated for phytochemical content and antioxidant capacity over the course of fruit development. The proanthocyanidin content was extremely high in young berries (280.7 mg/g dry wt) but dropped during development to 52.8 mg/g dry wt. By contrast, anthocyanins accumulated only at the late berry stages. Total antioxidant capacity, as measured by the 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) method, reflected both proanthocyanidin and anthocyanin content, and in mature berries reached 36 mmol Trolox equivalents/100 g dry wt. More detailed phytochemical analysis determined that delphinidin 3-O-galactoside is the dominant anthocyanin, and that the berries are also rich in procyanidins, including procyanidin A2 which has been implicated in anti-adhesion activity for uropathogenic E. coli. Proanthocyanidins were 60% prodelphinidin, and overall concentrations were higher than reported for many Vaccinium species including blueberry, lingonberry, and cranberry. Overall, the phenolic profile of salal berries indicates that these fruit contain a diversity of health-promoting phenolics.
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Affiliation(s)
- Andrew Ferguson
- Centre for Forest Biology, Department of Biology, University of Victoria, Box 3020 Stn CSC, Victoria, BC, V8W 3N5, Canada
| | - Elisabete Carvalho
- Fondazione Edmund Mach, Istituto Agrario di San Michele all'Adige (IASMA), San Michele all'Adige, Italy
| | - Geraldine Gourlay
- Centre for Forest Biology, Department of Biology, University of Victoria, Box 3020 Stn CSC, Victoria, BC, V8W 3N5, Canada
| | - Vincent Walker
- Centre for Forest Biology, Department of Biology, University of Victoria, Box 3020 Stn CSC, Victoria, BC, V8W 3N5, Canada
| | - Stefan Martens
- Fondazione Edmund Mach, Istituto Agrario di San Michele all'Adige (IASMA), San Michele all'Adige, Italy
| | - Juha-Pekka Salminen
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, Vatselankatu 2, FI-20500, Turku, Finland
| | - C Peter Constabel
- Centre for Forest Biology, Department of Biology, University of Victoria, Box 3020 Stn CSC, Victoria, BC, V8W 3N5, Canada.
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Arapitsas P, Guella G, Mattivi F. The impact of SO 2 on wine flavanols and indoles in relation to wine style and age. Sci Rep 2018; 8:858. [PMID: 29339827 PMCID: PMC5770432 DOI: 10.1038/s41598-018-19185-5] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Accepted: 12/22/2017] [Indexed: 12/11/2022] Open
Abstract
Wine has one of the broadest chemical profiles, and the common oenological practice of adding the antioxidant and antimicrobial sulfur dioxide has a major impact on its metabolomic fingerprint. In this study, we investigated novel discovered oenological reactions primarily occurring between wine metabolites and sulfur dioxide. The sulfonated derivatives of epicatechin, procyanidin B2, indole acetic acid, indole lactic acid and tryptophol were synthesized and for the first time quantified in wine. Analysis of 32 metabolites in 195 commercial wines (1986-2016 vintages) suggested that sulfonation of tryptophan metabolites characterised white wines, in contrast to red wines, where sulfonation of flavanols was preferred. The chemical profile of the oldest wines was strongly characterised by sulfonated flavanols and indoles, indicating that could be fundamental metabolites in explaining quality in both red and white aged wines. These findings offer new prospects for more precise use of sulfur dioxide in winemaking.
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Affiliation(s)
- Panagiotis Arapitsas
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy.
| | - Graziano Guella
- Centre for Agriculture, Food and the Environment, University of Trento, San Michele all'Adige, Italy
- Bioorganic Chemistry Laboratory, Department of Physics, University of Trento, Trento, Italy
| | - Fulvio Mattivi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
- Centre for Agriculture, Food and the Environment, University of Trento, San Michele all'Adige, Italy
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Budić-Leto I, Zdunić G, Gajdoš-Kljusurić J, Mucalo A, Vrhovšek U. Differentiation between Croatian dessert wine Prošek and dry wines based on phenolic composition. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.05.015] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Quaglieri C, Jourdes M, Waffo-Teguo P, Teissedre PL. Updated knowledge about pyranoanthocyanins: Impact of oxygen on their contents, and contribution in the winemaking process to overall wine color. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.07.005] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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48
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Saw NMMT, Moser C, Martens S, Franceschi P. Applying generalized additive models to unravel dynamic changes in anthocyanin biosynthesis in methyl jasmonate elicited grapevine ( Vitis vinifera cv. Gamay) cell cultures. HORTICULTURE RESEARCH 2017; 4:17038. [PMID: 28758015 PMCID: PMC5527128 DOI: 10.1038/hortres.2017.38] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2017] [Revised: 06/07/2017] [Accepted: 06/30/2017] [Indexed: 05/26/2023]
Abstract
Plant cell cultures represent important model systems to understand metabolism and its modulation by regulatory factors. Even in controlled conditions, cell metabolism is highly dynamic and can be fully characterized only by time course experiments. Here, we show that statistical analysis of this type of data gains power if it moves to approaches able to compare the 'trends' of the different metabolites. In particular, we show how generalized additive models can be used to model the time-dependent profile of anthocyanin synthesis in grapevine cell suspension cultures (Vitis vinifera cv. Gamay), following treatment with 100 μm methyl jasmonate. The sampling was performed daily for 20 days of culturing following elicitation at day 5. All samples were analyzed by UPLC-MS/MS for the identification and quantification of fifteen anthocyanin compounds. The models confirmed the separation in the anthocyanin biosynthetic pathway between delphinidin-based and cyanidin-based compounds, showing that methyl jasmonate modulates the anthocyanin concentration profiles. Our results clearly indicate that the combination of high-throughput metabolomics and state of the art statistical modeling is a powerful approach to study plant metabolism. This approach is expected to gain popularity due to the growing availability of low-cost high-throughput 'omic' assays.
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Affiliation(s)
- Nay Min Min Thaw Saw
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, San Michele all'Adige 38010, Italy
| | - Claudio Moser
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, San Michele all'Adige 38010, Italy
| | - Stefan Martens
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, San Michele all'Adige 38010, Italy
| | - Pietro Franceschi
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, San Michele all'Adige 38010, Italy
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Valls J, Agnolet S, Haas F, Struffi I, Ciesa F, Robatscher P, Oberhuber M. Valorization of Lagrein grape pomace as a source of phenolic compounds: analysis of the contents of anthocyanins, flavanols and antioxidant activity. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2923-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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50
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Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013. Molecules 2017; 22:molecules22020192. [PMID: 28125043 PMCID: PMC6155613 DOI: 10.3390/molecules22020192] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2016] [Revised: 12/31/2016] [Accepted: 01/16/2017] [Indexed: 11/24/2022] Open
Abstract
Wine chemical analysis was carried out on 194 commercial blended red wines produced by two major wine-growing areas—the Aquitaine (France) and Rioja (Spain) regions—in order to compare the wines of both regions. Anthocyanins and derived pigments, tannins and derivatives were identified and quantified by HPLC-DAD-ESI-MS/MS (high pressure liquid chromatography coupled to diode array detector and mass spectrometry using the electrospray ionization interface). Mean degree of polymerization (mDP) was determined. The influence of the wine-growing region and the predominance of the properties of some grape varieties used are confirmed by the significant differences observed between both regions. Rioja and Bordeaux “generic” (Bordeaux and Bordeaux-Supérieur appellations) red wines showed the highest anthocyanic content and the highest mDP, as these wines are in a majority made from Merlot (Bordeaux “generic”) and Tempranillo (Rioja). On the contrary, Bordeaux “specific” regions (Blayais, Médoc, Graves, and Libournais) showed the red wines with the highest total phenolic content and tannin concentration, as the predominant grape variety used is Cabernet Sauvignon. A principal component analysis (PCA) and a hierarchical ascendant classification (HAC) suggesting patterns between the chemical parameters and the distribution of the red wines in three groups were proposed. The comparison of the two wine-growing areas also reveals some similarities between the various grape varieties used. A general effect of a progressive decrease in anthocyanins, anthocyanin-derived pigment and tannins is observed for older wines.
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