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Căpruciu R, Gheorghiu CN. Methods for Synthesis and Extraction of Resveratrol from Grapevine: Challenges and Advances in Compound Identification and Analysis. Foods 2025; 14:1091. [PMID: 40238202 PMCID: PMC11988528 DOI: 10.3390/foods14071091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2025] [Revised: 03/14/2025] [Accepted: 03/20/2025] [Indexed: 04/18/2025] Open
Abstract
Resveratrol is the most important biopotential phytoalexin of the stilbene group (natural polyphenolic secondary metabolites), synthesized naturally by the action of biotic and abiotic factors on the plant. The yield of individual bioactive compounds isolated from grapevine components, products and by-products is directly dependent on the conditions of the synthesis, extraction and identification techniques used. Modern methods of synthesis and extraction, as well as identification techniques, are centred on the use of non-toxic solvents that have the advantages of the realisation of rapid extractions, maintenance of optimal parameters, and low energy consumption; this is a challenge with promising results for various industrial applications. Actionable advances in identifying and analysing stilbenes consist of techniques for coupling synthesis/extraction/identification methods that have proven accurate, reproducible and efficient. The main challenge remains to keep resveratrol compositionally unaltered while increasing its microbiome solubility and stability as a nutraceutical in the food industry.
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Affiliation(s)
- Ramona Căpruciu
- Department of Horticulture and Food Science, Faculty of Horticulture, University of Craiova, 13 A.I. Cuza Street, 200585 Craiova, Romania;
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He L, Lai G, Lin J, Guo A, Yang F, Pan R, Che J, Lai C. VdCHS2 Overexpression Enhances Anthocyanin Biosynthesis, Modulates the Composition Ratio, and Increases Antioxidant Activity in Vitis davidii Cells. Antioxidants (Basel) 2024; 13:1472. [PMID: 39765801 PMCID: PMC11673275 DOI: 10.3390/antiox13121472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2024] [Revised: 11/23/2024] [Accepted: 11/26/2024] [Indexed: 01/11/2025] Open
Abstract
Anthocyanins are significant secondary metabolites that are essential for plant growth and development, possessing properties such as antioxidant, anti-inflammatory, and anti-cancer activities and cardiovascular protection. They offer significant potential for applications in food, medicine, and cosmetics. However, since anthocyanins are mainly obtained through plant extraction and chemical synthesis, they encounter various challenges, including resource depletion, ecological harm, environmental pollution, and the risk of toxic residuals. To address these issues, this study proposes a plant cell factory approach as a novel alternative solution for anthocyanin acquisition. In this study, the VdCHS2 gene was successfully transformed into spine grape cells, obtaining a high-yield anthocyanin cell line designated as OE1. Investigations of the light spectrum demonstrated that white light promoted spine grape cell growth, while short-wavelength blue light significantly boosted anthocyanin production. Targeted metabolomics analysis revealed that the total anthocyanin content in the OE1 cell line reached 11 mg/g, representing a 60% increase compared to the WT. A total of 54 differentially accumulated metabolites were identified, among which 44 were upregulated. Overexpression of the CHS gene enhanced the expression of downstream genes involved in anthocyanin biosynthesis, resulting in the differential expression of CHI, F3Hb, F3'5'H, DFR4, and LDOX. This led to the differential accumulation of anthocyanin monomers, predominantly consisting of 3-O-glucosides and 3-O-galactosides, thereby causing alterations in anthocyanin levels and composition. Furthermore, the OE1 cell line increased the activity of various antioxidant enzymes, improved the clearance of reactive oxygen species, and reduced the levels of hydrogen peroxide (H2O2) and malondialdehyde (MDA). The subsequent cultivation of the transformed OE1 cell line, in conjunction with cell suspension culture, established a plant cell factory for anthocyanin production, significantly increasing anthocyanin yield while shortening the culture duration. This study elucidates the molecular mechanisms through which the VdCHS2 gene influenced anthocyanin accumulation and compositional variations. Additionally, it established a model for a small-scale anthocyanin plant cell factory, thereby providing a theoretical and practical foundation for the targeted synthesis of anthocyanin components and the development and utilization of plant natural products.
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Affiliation(s)
- Liyuan He
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (L.H.); (G.L.); (J.L.); (A.G.); (F.Y.); (R.P.)
- Key Laboratory of Processing of Subtropical Characteristic Fruits, Vegetables and Edible Fungi, Ministry of Agriculture and Rural Affairs of China, Fuzhou 350003, China
| | - Gongti Lai
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (L.H.); (G.L.); (J.L.); (A.G.); (F.Y.); (R.P.)
- Key Laboratory of Processing of Subtropical Characteristic Fruits, Vegetables and Edible Fungi, Ministry of Agriculture and Rural Affairs of China, Fuzhou 350003, China
| | - Junxuan Lin
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (L.H.); (G.L.); (J.L.); (A.G.); (F.Y.); (R.P.)
- Key Laboratory of Processing of Subtropical Characteristic Fruits, Vegetables and Edible Fungi, Ministry of Agriculture and Rural Affairs of China, Fuzhou 350003, China
| | - Aolin Guo
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (L.H.); (G.L.); (J.L.); (A.G.); (F.Y.); (R.P.)
- Key Laboratory of Processing of Subtropical Characteristic Fruits, Vegetables and Edible Fungi, Ministry of Agriculture and Rural Affairs of China, Fuzhou 350003, China
| | - Fangxue Yang
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (L.H.); (G.L.); (J.L.); (A.G.); (F.Y.); (R.P.)
- Key Laboratory of Processing of Subtropical Characteristic Fruits, Vegetables and Edible Fungi, Ministry of Agriculture and Rural Affairs of China, Fuzhou 350003, China
| | - Ruo Pan
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (L.H.); (G.L.); (J.L.); (A.G.); (F.Y.); (R.P.)
- Key Laboratory of Processing of Subtropical Characteristic Fruits, Vegetables and Edible Fungi, Ministry of Agriculture and Rural Affairs of China, Fuzhou 350003, China
| | - Jianmei Che
- Institute of Resources, Environment and Soil Fertilizer, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
| | - Chengchun Lai
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (L.H.); (G.L.); (J.L.); (A.G.); (F.Y.); (R.P.)
- Key Laboratory of Processing of Subtropical Characteristic Fruits, Vegetables and Edible Fungi, Ministry of Agriculture and Rural Affairs of China, Fuzhou 350003, China
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