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Xia NY, Yao XC, Ma WH, Wang YC, Wei Y, He L, Meng X, Cheng HT, Yang WM, Duan CQ, Pan QH. Integrated Analysis of Transcriptome and Metabolome to Unveil Impact on Enhancing Grape Aroma Quality with Synthetic Auxin: Spotlight the Mediation of ABA in Crosstalk with Auxin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1228-1243. [PMID: 38181223 DOI: 10.1021/acs.jafc.3c06846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2024]
Abstract
It is widely accepted that prevéraison application of naphthaleneacetic acid (NAA) can delay the ripening of grapes and improve their quality. However, how NAA impacts grape aroma compound concentrations remains unclear. This study incorporated the analyses of aroma metabolome, phytohormones, and transcriptome of Vitis vinifera L. cv. Cabernet Sauvignon grapes cultivated in continental arid/semiarid regions of western China. The analyses demonstrated that NAA application increased β-damascenone and 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in the harvested grapes by delaying véraison and upregulating VvPSY1 and VvCCD4b expressions. Additionally, NAA treatment decreased 2-isobutyl-3-methoxypyrazine (IBMP) at the same phenological stage. Notably, abscisic acid (ABA) levels increased in NAA-treated grapes during véraison, which triggered further changes in norisoprenoid metabolisms. The ABA-responsive factor VvABF2 was potentially involved in VvPSY1 positive modulation, while the auxin response factor VvARF10 may play a role in VvCCD4b upregulation and VvOMT2 downregulation during NAA induction. VvARF10 possibly acts as a crosstalk node between the ABA and auxin signaling pathways following NAA treatment in regulating aroma biosynthesis.
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Affiliation(s)
- Nong-Yu Xia
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xue-Chen Yao
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Wan-Hui Ma
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Ya-Chen Wang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yi Wei
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Lei He
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiao Meng
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Hao-Tian Cheng
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | | | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Qiu-Hong Pan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
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Michailidou F. The Scent of Change: Sustainable Fragrances Through Industrial Biotechnology. Chembiochem 2023; 24:e202300309. [PMID: 37668275 DOI: 10.1002/cbic.202300309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 05/29/2023] [Indexed: 09/06/2023]
Abstract
Current environmental and safety considerations urge innovation to address the need for sustainable high-value chemicals that are embraced by consumers. This review discusses the concept of sustainable fragrances, as high-value, everyday and everywhere chemicals. Current and emerging technologies represent an opportunity to produce fragrances in an environmentally and socially responsible way. Biotechnology, including fermentation, biocatalysis, and genetic engineering, has the potential to reduce the environmental footprint of fragrance production while maintaining quality and consistency. Computational and in silico methods, including machine learning (ML), are also likely to augment the capabilities of sustainable fragrance production. Continued innovation and collaboration will be crucial to the future of sustainable fragrances, with a focus on developing novel sustainable ingredients, as well as ethical sourcing practices.
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Affiliation(s)
- Freideriki Michailidou
- Department of Health Sciences and Technology, ETH Zurich, Schmelzbergstrasse 9, 8092, Zürich, Switzerland
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3
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Dual-template hydrophilic imprinted resin as an adsorbent for highly selective simultaneous extraction and determination of multiple trace plant growth regulators in red wine samples. Food Chem 2023; 411:135471. [PMID: 36669342 DOI: 10.1016/j.foodchem.2023.135471] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 12/21/2022] [Accepted: 01/09/2023] [Indexed: 01/12/2023]
Abstract
In recent years, numerous plant growth regulators have been found in foods and have a toxicity to human health, so its simultaneous multiple monitoring is urgently. For the first time, a rapid, accurate, and high-selective method was established to extract and determine multiple plant growth regulators simultaneously in red wines using a new dual-template hydrophilic molecularly imprinted resin (DHMIR) as an adsorbent of pipette tip solid-phase extraction coupled with HPLC. The as-prepared DHMIR combined the advantages of the hydrophilicity of hydrophilic resin and multi-imprinted recognition of dual-template molecular imprinting, overcoming the poor imprinted recognition ability of traditional imprinting materials in water and low extraction efficiency to multiple targets. Under the optimized conditions, the proposed method exhibited high sensitivity (2.29-3.94 ng mL-1) and recoveries (80.9-109.0 %) using only 15 mg DHMIR. This study provides an effective strategy for rapid, accurate, low-cost, and high-selective determination of the multiple analytes in food samples.
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Wang W, Fan D, Hao Q, Jia W. Signal transduction in non-climacteric fruit ripening. HORTICULTURE RESEARCH 2022; 9:uhac190. [PMID: 36329721 PMCID: PMC9622361 DOI: 10.1093/hr/uhac190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Accepted: 08/18/2022] [Indexed: 06/16/2023]
Abstract
Fleshy fruit ripening involves changes in numerous cellular processes and metabolic pathways, resulting from the coordinated actions of diverse classes of structural and regulatory proteins. These include enzymes, transporters and complex signal transduction systems. Many aspects of the signaling machinery that orchestrates the ripening of climacteric fruits, such as tomato (Solanum lycopersicum), have been elucidated, but less is known about analogous processes in non-climacteric fruits. The latter include strawberry (Fragaria x ananassa) and grape (Vitis vinifera), both of which are used as non-climacteric fruit experimental model systems, although they originate from different organs: the grape berry is a true fruit derived from the ovary, while strawberry is an accessory fruit that is derived from the floral receptacle. In this article, we summarize insights into the signal transduction events involved in strawberry and grape berry ripening. We highlight the mechanisms underlying non-climacteric fruit ripening, the multiple primary signals and their integrated action, individual signaling components, pathways and their crosstalk, as well as the associated transcription factors and their signaling output.
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Affiliation(s)
| | | | - Qing Hao
- Corresponding authors: E-mail: ;
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5
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Fan D, Wang W, Hao Q, Jia W. Do Non-climacteric Fruits Share a Common Ripening Mechanism of Hormonal Regulation? FRONTIERS IN PLANT SCIENCE 2022; 13:923484. [PMID: 35755638 PMCID: PMC9218805 DOI: 10.3389/fpls.2022.923484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Accepted: 05/20/2022] [Indexed: 06/15/2023]
Abstract
Fleshy fruits have been traditionally categorized into climacteric (CL) and non-climacteric (NC) groups. CL fruits share a common ripening mechanism of hormonal regulation, i.e., the ethylene regulation, whereas whether NC fruits share a common mechanism remains controversial. Abscisic acid (ABA) has been commonly thought to be a key regulator in NC fruit ripening; however, besides ABA, many other hormones have been increasingly suggested to play crucial roles in NC fruit ripening. NC fruits vary greatly in their organ origin, constitution, and structure. Development of different organs may be different in the pattern of hormonal regulation. It has been well demonstrated that the growth and development of strawberry, the model of NC fruits, is largely controlled by a hormonal communication between the achenes and receptacle; however, not all NC fruits contain achenes. Accordingly, it is particularly important to understand whether strawberry is indeed able to represent a universal mechanism for the hormonal regulation of NC fruit ripening. In this mini-review, we summarized the recent research advance on the hormone regulation of NC ripening in relation to fruit organ origination, constitution, and structure, whereby analyzing and discussing whether NC fruits may share a common mechanism of hormonal regulation.
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Affiliation(s)
- Dingyu Fan
- Institute of Horticulture Crops, Xinjiang Academy of Agricultural Sciences, Urumqi, China
| | - Wei Wang
- College of Horticulture, China Agricultural University, Beijing, China
| | - Qing Hao
- Institute of Horticulture Crops, Xinjiang Academy of Agricultural Sciences, Urumqi, China
| | - Wensuo Jia
- College of Horticulture, China Agricultural University, Beijing, China
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Armanino N, Charpentier J, Flachsmann F, Goeke A, Liniger M, Kraft P. Heiße Luft oder cooler Duft? Die Trends der letzten 20 Jahre in der Riechstoffchemie. Angew Chem Int Ed Engl 2020. [DOI: 10.1002/ange.202005719] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Nicolas Armanino
- Givaudan Schweiz AGFragrances S&T, Ingredients Research Kemptpark 50 8310 Kemptthal Schweiz
| | - Julie Charpentier
- Givaudan Schweiz AGFragrances S&T, Ingredients Research Kemptpark 50 8310 Kemptthal Schweiz
| | - Felix Flachsmann
- Givaudan Schweiz AGFragrances S&T, Ingredients Research Kemptpark 50 8310 Kemptthal Schweiz
| | - Andreas Goeke
- Givaudan Schweiz AGFragrances S&T, Ingredients Research Kemptpark 50 8310 Kemptthal Schweiz
| | - Marc Liniger
- Givaudan Schweiz AGFragrances S&T, Ingredients Research Kemptpark 50 8310 Kemptthal Schweiz
| | - Philip Kraft
- Givaudan Schweiz AGFragrances S&T, Ingredients Research Kemptpark 50 8310 Kemptthal Schweiz
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7
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Armanino N, Charpentier J, Flachsmann F, Goeke A, Liniger M, Kraft P. What's Hot, What's Not: The Trends of the Past 20 Years in the Chemistry of Odorants. Angew Chem Int Ed Engl 2020; 59:16310-16344. [DOI: 10.1002/anie.202005719] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Indexed: 01/05/2023]
Affiliation(s)
- Nicolas Armanino
- Givaudan Schweiz AG Fragrances S&T, Ingredients Research Kemptpark 50 8310 Kemptthal Switzerland
| | - Julie Charpentier
- Givaudan Schweiz AG Fragrances S&T, Ingredients Research Kemptpark 50 8310 Kemptthal Switzerland
| | - Felix Flachsmann
- Givaudan Schweiz AG Fragrances S&T, Ingredients Research Kemptpark 50 8310 Kemptthal Switzerland
| | - Andreas Goeke
- Givaudan Schweiz AG Fragrances S&T, Ingredients Research Kemptpark 50 8310 Kemptthal Switzerland
| | - Marc Liniger
- Givaudan Schweiz AG Fragrances S&T, Ingredients Research Kemptpark 50 8310 Kemptthal Switzerland
| | - Philip Kraft
- Givaudan Schweiz AG Fragrances S&T, Ingredients Research Kemptpark 50 8310 Kemptthal Switzerland
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8
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Kaewchangwat N, Thanayupong E, Jarussophon S, Niamnont N, Yata T, Prateepchinda S, Unger O, Han BH, Suttisintong K. Coumarin-Caged Compounds of 1-Naphthaleneacetic Acid as Light-Responsive Controlled-Release Plant Root Stimulators. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6268-6279. [PMID: 32396350 DOI: 10.1021/acs.jafc.0c00138] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Six coumarin-caged compounds of 1-naphthaleneacetic acid (NAA) comprising different substituents on the coumarin moiety were synthesized and evaluated for their photophysical and chemical properties as light-responsive controlled-release plant root stimulators. The 1H NMR and HPLC techniques were used to verify the release of NAA from the caged compounds. After irradiation at 365 nm, the caged compounds exhibited the fastest release rate at t1/2 of 6.7 days and the slowest release rate at t1/2 of 73.7 days. Caged compounds at high concentrations (10-5 and 10-6 M) significantly stimulate secondary root germination while free NAA at the same level is toxic and leads to inhibition of secondary root germination. The cytotoxicity of the caged compounds against fibroblasts and vero cells were evaluated, and the results suggested that, at 10-5-10-6 M, caged compounds exhibited no significant cytotoxicity to the cells. Thus, the caged compounds of NAA in this study could be of great benefit as efficient agrochemicals.
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Affiliation(s)
- Narongpol Kaewchangwat
- National Nanotechnology Center (NANOTEC), National Science and Technology Development Agency (NSTDA), 111 Thailand Science Park, Thanon Phahonyothin, Tumbon Khlong Nueng, Amphoe Khlong Luang, Pathum Thani 12120, Thailand
| | - Eknarin Thanayupong
- National Nanotechnology Center (NANOTEC), National Science and Technology Development Agency (NSTDA), 111 Thailand Science Park, Thanon Phahonyothin, Tumbon Khlong Nueng, Amphoe Khlong Luang, Pathum Thani 12120, Thailand
| | - Suwatchai Jarussophon
- National Nanotechnology Center (NANOTEC), National Science and Technology Development Agency (NSTDA), 111 Thailand Science Park, Thanon Phahonyothin, Tumbon Khlong Nueng, Amphoe Khlong Luang, Pathum Thani 12120, Thailand
| | - Nakorn Niamnont
- Organic Synthesis, Electrochemistry & Natural Product Research Unit, Department of Chemistry, Faculty of Science, King Mongkut's University of Technology Thonburi (KMUTT), Bangkok 10140, Thailand
| | - Teerapong Yata
- Biochemistry Unit, Department of Physiology, Faculty of Veterinary Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Sagaw Prateepchinda
- National Nanotechnology Center (NANOTEC), National Science and Technology Development Agency (NSTDA), 111 Thailand Science Park, Thanon Phahonyothin, Tumbon Khlong Nueng, Amphoe Khlong Luang, Pathum Thani 12120, Thailand
| | - Onuma Unger
- National Nanotechnology Center (NANOTEC), National Science and Technology Development Agency (NSTDA), 111 Thailand Science Park, Thanon Phahonyothin, Tumbon Khlong Nueng, Amphoe Khlong Luang, Pathum Thani 12120, Thailand
| | - Bao-Hang Han
- National Center for Nanoscience and Technology (NCNST), 11 Beiyitiao Zhongguancun, 100190 Beijing, P. R. China
| | - Khomson Suttisintong
- National Nanotechnology Center (NANOTEC), National Science and Technology Development Agency (NSTDA), 111 Thailand Science Park, Thanon Phahonyothin, Tumbon Khlong Nueng, Amphoe Khlong Luang, Pathum Thani 12120, Thailand
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9
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Dal Santo S, Tucker MR, Tan HT, Burbidge CA, Fasoli M, Böttcher C, Boss PK, Pezzotti M, Davies C. Auxin treatment of grapevine (Vitis vinifera L.) berries delays ripening onset by inhibiting cell expansion. PLANT MOLECULAR BIOLOGY 2020; 103:91-111. [PMID: 32043226 DOI: 10.1007/s11103-020-00977-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Accepted: 02/04/2020] [Indexed: 05/08/2023]
Abstract
Auxin treatment of grape (Vitis vinifera L.) berries delays ripening by inducing changes in gene expression and cell wall metabolism and could combat some deleterious climate change effects. Auxins are inhibitors of grape berry ripening and their application may be useful to delay harvest to counter effects of climate change. However, little is known about how this delay occurs. The expression of 1892 genes was significantly changed compared to the control during a 48 h time-course where the auxin 1-naphthaleneacetic acid (NAA) was applied to pre-veraison grape berries. Principal component analysis showed that the control and auxin-treated samples were most different at 3 h post-treatment when approximately three times more genes were induced than repressed by NAA. There was considerable cross-talk between hormone pathways, particularly between those of auxin and ethylene. Decreased expression of genes encoding putative cell wall catabolic enzymes (including those involved with pectin) and increased expression of putative cellulose synthases indicated that auxins may preserve cell wall structure. This was confirmed by immunochemical labelling of berry sections using antibodies that detect homogalacturonan (LM19) and methyl-esterified homogalacturonan (LM20) and by labelling with the CMB3a cellulose-binding module. Comparison of the auxin-induced changes in gene expression with the pattern of these genes during berry ripening showed that the effect on transcription is a mix of changes that may specifically alter the progress of berry development in a targeted manner and others that could be considered as non-specific changes. Several lines of evidence suggest that cell wall changes and associated berry softening are the first steps in ripening and that delaying cell expansion can delay ripening providing a possible mechanism for the observed auxin effects.
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Affiliation(s)
- Silvia Dal Santo
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134, Verona, Italy
| | - Matthew R Tucker
- School of Agriculture, Food and Wine, Level 4, Main WIC Building, University of Adelaide, Waite Campus, Urrbrae, SA, 5064, Australia
| | - Hwei-Ting Tan
- School of Agriculture, Food and Wine, Level 4, Main WIC Building, University of Adelaide, Waite Campus, Urrbrae, SA, 5064, Australia
| | - Crista A Burbidge
- CSIRO Agriculture and Food, Locked Bag 2, Glen Osmond, SA, 5064, Australia
| | - Marianna Fasoli
- E. & J. Gallo Winery, 600 Yosemite Blvd, Modesto, CA, 95354, USA
| | - Christine Böttcher
- CSIRO Agriculture and Food, Locked Bag 2, Glen Osmond, SA, 5064, Australia
| | - Paul K Boss
- CSIRO Agriculture and Food, Locked Bag 2, Glen Osmond, SA, 5064, Australia
| | - Mario Pezzotti
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134, Verona, Italy
| | - Christopher Davies
- CSIRO Agriculture and Food, Locked Bag 2, Glen Osmond, SA, 5064, Australia.
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Gupta VVSR, Bramley RGV, Greenfield P, Yu J, Herderich MJ. Vineyard Soil Microbiome Composition Related to Rotundone Concentration in Australian Cool Climate 'Peppery' Shiraz Grapes. Front Microbiol 2019; 10:1607. [PMID: 31379773 PMCID: PMC6646731 DOI: 10.3389/fmicb.2019.01607] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Accepted: 06/26/2019] [Indexed: 11/26/2022] Open
Abstract
Soil microbial communities have an integral association with plants and play an important role in shaping plant nutrition, health, crop productivity and product quality. The influence of bacteria and fungi on wine fermentation is well known. However, little is known about the role of soil microbes, other than microbial pathogens, on grape composition or their role in vintage or site (terroir) impacts on grape composition. In this study, we used an amplicon sequencing approach to investigate the potential relationships between soil microbes and inherent spatial variation in grape metabolite composition – specifically, the concentration of the ‘impact aroma compound’ rotundone in Shiraz grapes (Vitis vinifera L.) grown in a 6.1 ha vineyard in the Grampians region of Victoria, Australia. Previous work had demonstrated temporal stability in patterns of within-vineyard spatial variation in rotundone concentration, enabling identification of defined ‘zones’ of inherently ‘low’ or ‘high’ concentration of this grape metabolite. 16S rRNA and ITS region-amplicon sequencing analysis of microbial communities in the surface soils collected from these zones indicated marked differences between zones in the genetic diversity and composition of the soil bacterial and fungal microbiome. Soils in the High rotundone zone exhibited higher diversity of bacteria, but lower diversity of fungi, compared to the soils in the Low rotundone zone. In addition, the network analysis of the microbial community in the High rotundone zone soils appeared well structured, especially with respect to the bacterial community, compared to that in the Low rotundone zone soils. The key differences in the microbial community structure between the rotundone zones are obvious for taxa/groups of both bacteria and fungi, particularly for bacteria belonging to Acidobacteria-GP4 and GP7, Rhizobiales, Gaiellaceae, Alphaproteobacteria and the Nectriaceae and Tremellaceae families of fungi. Although mulching in some parts of the vineyard caused changes in bacterial and fungal composition and overall microbial catabolic diversity and activity, its effects did not mask the rotundone zone-based variation. This finding of a systematic rotundone zone-based variation in soil microbiomes suggests an opportunity to bring together understanding of microbial ecology, plant biochemistry, and viticultural management for improved management of grape metabolism, composition and wine flavor.
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Affiliation(s)
| | | | | | - Julian Yu
- School of Life Sciences, Arizona State University, Mesa, AZ, United States
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11
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Nakanishi A, Ito M, Yoshikawa K, Maeda T, Ishizaki S, Kurobayashi Y. Identification and Characterization of 3-epi-Rotundone, a Novel Stereoisomer of Rotundone, in Several Kinds of Fruits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:5209-5214. [PMID: 28597655 DOI: 10.1021/acs.jafc.7b01696] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
A novel stereoisomer of rotundone, 3-epi-rotundone, was identified in the aroma of grapefruit, orange, apple, and mango. 3-epi-Rotundone was prepared by the isomerization of rotundone, and its structural elucidation was confirmed by comparing the 1D and 2D nuclear magnetic resonance and nuclear Overhauser effect spectroscopy spectra with those of rotundone. The odor thresholds of rotundone and 3-epi-rotundone in water were determined by a triangle test as 5 and 19100 ng/kg, respectively. The odor of 3-epi-rotundone was evaluated as woody, spicy, peppery, citrus, grapefruit-like, powdery, and celery-like, which was a greater range of odor characteristics than that for rotundone. Results of odor evaluation of 3-epi-rotundone revealed that its unique organoleptic properties, which were odor description (woody, spicy, and peppery), anosmic properties in neat form, and strong adaptation, were similar to those of rotundone. 3-epi-Rotundone might be a valuable substance to apply new types of woody, peppery, and spicy notes.
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Affiliation(s)
- Akira Nakanishi
- R&D Center, T. Hasegawa Co., Ltd. , 29-7, Kariyado, Nakahara-ku, Kawasaki-shi, 211-0022, Japan
| | - Makiko Ito
- R&D Center, T. Hasegawa Co., Ltd. , 29-7, Kariyado, Nakahara-ku, Kawasaki-shi, 211-0022, Japan
| | - Keisuke Yoshikawa
- R&D Center, T. Hasegawa Co., Ltd. , 29-7, Kariyado, Nakahara-ku, Kawasaki-shi, 211-0022, Japan
| | - Tomoko Maeda
- R&D Center, T. Hasegawa Co., Ltd. , 29-7, Kariyado, Nakahara-ku, Kawasaki-shi, 211-0022, Japan
| | - Susumu Ishizaki
- R&D Center, T. Hasegawa Co., Ltd. , 29-7, Kariyado, Nakahara-ku, Kawasaki-shi, 211-0022, Japan
| | - Yoshiko Kurobayashi
- R&D Center, T. Hasegawa Co., Ltd. , 29-7, Kariyado, Nakahara-ku, Kawasaki-shi, 211-0022, Japan
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Fortification and Elevated Alcohol Concentration Affect the Concentration of Rotundone and Volatiles in Vitis vinifera cv. Shiraz Wine. FERMENTATION-BASEL 2017. [DOI: 10.3390/fermentation3030029] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Nakanishi A, Fukushima Y, Miyazawa N, Yoshikawa K, Maeda T, Kurobayashi Y. Quantitation of Rotundone in Grapefruit (Citrus paradisi) Peel and Juice by Stable Isotope Dilution Assay. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:5026-5033. [PMID: 28560869 DOI: 10.1021/acs.jafc.7b01319] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Aroma extract dilution analyses of the aromas of peels and juices of white and pink grapefruits revealed that rotundone, responsible for peppery, spicy, and woody odors, was detected for the first time at high flavor dilution factors of 256-1024. In both juices, rotundone was detected at the highest flavor dilution factor of 1024. Rotundone in grapefruits was quantitated by a stable isotope dilution assay with a newly synthesized deuterium-labeled internal standard, rotundone-d2,3: its levels were 2180 and 1920 ng/kg in white and pink grapefruit peels and 29.6 and 49.8 ng/kg in white and pink grapefruit juices, respectively. On the basis of these results, sensory analysis was performed to assess the effects of rotundone on a white grapefruit juice aroma reconstitute. This sensory analysis revealed that rotundone does not impart a woody odor or affect any of the existing attributes, but increases various attributes, thus confirming that rotundone is indispensable for the aroma of grapefruit juice.
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Affiliation(s)
- Akira Nakanishi
- R&D Center, T. Hasegawa Co., Ltd. , 29-7 Kariyado, Nakahara-ku, Kawasaki-shi 211-0022, Japan
| | - Yusuke Fukushima
- R&D Center, T. Hasegawa Co., Ltd. , 29-7 Kariyado, Nakahara-ku, Kawasaki-shi 211-0022, Japan
| | - Norio Miyazawa
- R&D Center, T. Hasegawa Co., Ltd. , 29-7 Kariyado, Nakahara-ku, Kawasaki-shi 211-0022, Japan
| | - Keisuke Yoshikawa
- R&D Center, T. Hasegawa Co., Ltd. , 29-7 Kariyado, Nakahara-ku, Kawasaki-shi 211-0022, Japan
| | - Tomoko Maeda
- R&D Center, T. Hasegawa Co., Ltd. , 29-7 Kariyado, Nakahara-ku, Kawasaki-shi 211-0022, Japan
| | - Yoshiko Kurobayashi
- R&D Center, T. Hasegawa Co., Ltd. , 29-7 Kariyado, Nakahara-ku, Kawasaki-shi 211-0022, Japan
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Ruiz-Rodríguez A, Carrera CA, Setyaningsih W, Barbero GF, Ferreiro-González M, Palma M, Barroso CG. Tryptophan Levels during Grape Ripening: Effects of Cultural Practices. Molecules 2017; 22:E941. [PMID: 28587278 PMCID: PMC6152642 DOI: 10.3390/molecules22060941] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2017] [Revised: 05/05/2017] [Accepted: 05/30/2017] [Indexed: 11/23/2022] Open
Abstract
Some cultural practices that are carried out during the grape ripening period are associated with vine stress, including leaf removal, grape bunch removal, and vegetable cover crops. Additionally, several nitrogen and sulfur supplements have also been used directly on leaves during the last stage of the ripening period. In the work described here, five different cultural practices and the reference were applied in three replicates in the same vineyard. The evolution of tryptophan levels was evaluated from just after grape veraison until the harvest date. In some cases, certain specific treatments were also evaluated after the regular harvest date. The cultural techniques that involved the application of nitrogen led to higher levels of tryptophan at the harvest day when compared to other cultural techniques. It was also found that the application of nitrogen without sulfur had a faster effect on the level of tryptophan. It was established that a period of around 20 days is needed for the grapes to show clear differences in tryptophan levels after the application of nitrogen.
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Affiliation(s)
- Ana Ruiz-Rodríguez
- Department of Analytical Chemistry, IVAGRO, Faculty of Sciences, University of Cadiz, Puerto Real 11510, Spain.
| | - Ceferino A Carrera
- Department of Analytical Chemistry, IVAGRO, Faculty of Sciences, University of Cadiz, Puerto Real 11510, Spain.
| | - Widiastuti Setyaningsih
- Department of Analytical Chemistry, IVAGRO, Faculty of Sciences, University of Cadiz, Puerto Real 11510, Spain.
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jalan Flora, Bulaksumur 55281, Yogyakarta, Indonesia.
| | - Gerardo F Barbero
- Department of Analytical Chemistry, IVAGRO, Faculty of Sciences, University of Cadiz, Puerto Real 11510, Spain.
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, IVAGRO, Faculty of Sciences, University of Cadiz, Puerto Real 11510, Spain.
| | - Miguel Palma
- Department of Analytical Chemistry, IVAGRO, Faculty of Sciences, University of Cadiz, Puerto Real 11510, Spain.
| | - Carmelo G Barroso
- Department of Analytical Chemistry, IVAGRO, Faculty of Sciences, University of Cadiz, Puerto Real 11510, Spain.
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Wong DCJ, Lopez Gutierrez R, Dimopoulos N, Gambetta GA, Castellarin SD. Combined physiological, transcriptome, and cis-regulatory element analyses indicate that key aspects of ripening, metabolism, and transcriptional program in grapes (Vitis vinifera L.) are differentially modulated accordingly to fruit size. BMC Genomics 2016; 17:416. [PMID: 27245662 PMCID: PMC4886440 DOI: 10.1186/s12864-016-2660-z] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Accepted: 04/25/2016] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND In wine grape production, management practices have been adopted to optimize grape and wine quality attributes by producing, or screening for, berries of smaller size. Fruit size and composition are influenced by numerous factors that include both internal (e.g. berry hormone metabolism) and external (e.g. environment and cultural practices) factors. Combined physiological, biochemical, and transcriptome analyses were performed to improve our current understanding of metabolic and transcriptional pathways related to berry ripening and composition in berries of different sizes. RESULTS The comparison of berry physiology between small and large berries throughout development (from 31 to 121 days after anthesis, DAA) revealed significant differences in firmness, the rate of softening, and sugar accumulation at specific developmental stages. Small berries had significantly higher skin to berry weight ratio, lower number of seeds per berry, and higher anthocyanin concentration compared to large berries. RNA-sequencing analyses of berry skins at 47, 74, 103, and 121 DAA revealed a total of 3482 differentially expressed genes between small and large berries. Abscisic acid, auxin, and ethylene hormone pathway genes were differentially modulated between berry sizes. Fatty acid degradation and stilbenoid pathway genes were upregulated at 47 DAA while cell wall degrading and modification genes were downregulated at 74 DAA in small compared to large berries. In the late ripening stage, concerted upregulation of the general phenylpropanoid and stilbenoid pathway genes and downregulation of flavonoid pathway genes were observed in skins of small compared to large berries. Cis-regulatory element analysis of differentially expressed hormone, fruit texture, flavor, and aroma genes revealed an enrichment of specific regulatory motifs related to bZIP, bHLH, AP2/ERF, NAC, MYB, and MADS-box transcription factors. CONCLUSIONS The study demonstrates that physiological and compositional differences between berries of different sizes parallel transcriptome changes that involve fruit texture, flavor, and aroma pathways. These results suggest that, in addition to direct effects brought about by differences in size, key aspects involved in the regulation of ripening likely contribute to different quality profiles between small and large berries.
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Affiliation(s)
- D C J Wong
- Wine Research Centre, University of British Columbia, Vancouver, BC, Canada
| | - R Lopez Gutierrez
- Wine Research Centre, University of British Columbia, Vancouver, BC, Canada
| | - N Dimopoulos
- Wine Research Centre, University of British Columbia, Vancouver, BC, Canada
| | - G A Gambetta
- Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin, Ecophysiologie et Génomique Fonctionnelle de la Vigne, UMR 1287, F-33140, Villenave d' Ornon, France
| | - S D Castellarin
- Wine Research Centre, University of British Columbia, Vancouver, BC, Canada.
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Condurso C, Cincotta F, Tripodi G, Sparacio A, Giglio DML, Sparla S, Verzera A. Effects of cluster thinning on wine quality of Syrah cultivar (Vitis vinifera L.). Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2671-7] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Drew DP, Andersen TB, Sweetman C, Møller BL, Ford C, Simonsen HT. Two key polymorphisms in a newly discovered allele of the Vitis vinifera TPS24 gene are responsible for the production of the rotundone precursor α-guaiene. JOURNAL OF EXPERIMENTAL BOTANY 2016; 67:799-808. [PMID: 26590310 PMCID: PMC4737073 DOI: 10.1093/jxb/erv491] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Rotundone was initially identified as a grape-derived compound responsible for the peppery aroma of Shiraz wine varieties. It has subsequently been found in black and white pepper and several other spices. Because of its potent aroma, the molecular basis for rotundone formation is of particular relevance to grape and wine scientists and industry. We have identified and functionally characterized in planta a sesquiterpene synthase, VvGuaS, from developing grape berries, and have demonstrated that it produces the precursor of rotundone, α-guaiene, as its main product. The VvGuaS enzyme is a novel allele of the sesquiterpene synthase gene, VvTPS24, which has previously been reported to encode VvPNSeInt, an enzyme that produces a variety of selinene-type sesquiterpenes. This newly discovered VvTPS24 allele encodes an enzyme 99.5% identical to VvPNSeInt, with the differences comprising just 6 out of the 561 amino acid residues. Molecular modelling of the enzymes revealed that two of these residues, T414 and V530, are located in the active site of VvGuaS within 4 Å of the binding-site of the substrate, farnesyl pyrophosphate. Mutation of these two residues of VvGuaS into the corresponding polymorphisms in VvPNSeInt results in a complete functional conversion of one enzyme into the other, while mutation of each residue individually produces an intermediate change in the product profile. We have therefore demonstrated that VvGuaS, an enzyme responsible for production of the rotundone precursor, α-guaiene, is encoded by a novel allele of the previously characterized grapevine gene VvTPS24 and that two specific polymorphisms are responsible for functional differences between VvTPS24 alleles.
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Affiliation(s)
- Damian Paul Drew
- Plant Biochemistry Laboratory, Copenhagen Plant Science Centre, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1871 Frederiksberg C, Denmark Wine Science, School of Agriculture, Food and Wine, University of Adelaide, Urrbrae SA 5064, Australia
| | - Trine Bundgaard Andersen
- Plant Biochemistry Laboratory, Copenhagen Plant Science Centre, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1871 Frederiksberg C, Denmark
| | - Crystal Sweetman
- Wine Science, School of Agriculture, Food and Wine, University of Adelaide, Urrbrae SA 5064, Australia
| | - Birger Lindberg Møller
- Plant Biochemistry Laboratory, Copenhagen Plant Science Centre, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1871 Frederiksberg C, Denmark
| | - Christopher Ford
- Wine Science, School of Agriculture, Food and Wine, University of Adelaide, Urrbrae SA 5064, Australia
| | - Henrik Toft Simonsen
- Plant Biochemistry Laboratory, Copenhagen Plant Science Centre, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1871 Frederiksberg C, Denmark
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Böttcher C, Burbidge CA, Boss PK, Davies C. Changes in transcription of cytokinin metabolism and signalling genes in grape (Vitis vinifera L.) berries are associated with the ripening-related increase in isopentenyladenine. BMC PLANT BIOLOGY 2015; 15:223. [PMID: 26377914 PMCID: PMC4573921 DOI: 10.1186/s12870-015-0611-5] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/18/2015] [Accepted: 09/10/2015] [Indexed: 05/02/2023]
Abstract
BACKGROUND Cytokinins are known to play an important role in fruit set and early fruit growth, but their involvement in later stages of fruit development is less well understood. Recent reports of greatly increased cytokinin concentrations in the flesh of ripening kiwifruit (Actinidia deliciosa (A. Chev.) C.F. Liang & A.R. Ferguson) and grapes (Vitis vinifera L.) have suggested that these hormones are implicated in the control of ripening-related processes. RESULTS A similar pattern of isopentenyladenine (iP) accumulation was observed in the ripening fruit of several grapevine cultivars, strawberry (Fragaria ananassa Duch.) and tomato (Solanum lycopersicum Mill.), suggesting a common, ripening-related role for this cytokinin. Significant differences in maximal iP concentrations between grapevine cultivars and between fruit species might reflect varying degrees of relevance or functional adaptations of this hormone in the ripening process. Grapevine orthologues of five Arabidopsis (Arabidopsis thaliana L.) gene families involved in cytokinin metabolism and signalling were identified and analysed for their expression in developing grape berries and a range of other grapevine tissues. Members of each gene family were characterised by distinct expression profiles during berry development and in different grapevine organs, suggesting a complex regulation of cellular cytokinin activities throughout the plant. The post-veraison-specific expression of a set of biosynthesis, activation, perception and signalling genes together with a lack of expression of degradation-related genes during the ripening phase were indicative of a local control of berry iP concentrations leading to the observed accumulation of iP in ripening grapes. CONCLUSIONS The transcriptional analysis of grapevine genes involved in cytokinin production, degradation and response has provided a possible explanation for the ripening-associated accumulation of iP in grapes and other fruit. The pre- and post-veraison-specific expression of different members from each of five gene families suggests a highly complex and finely-tuned regulation of cytokinin concentrations and response to different cytokinin species at particular stages of fruit development. The same complexity and specialisation is also reflected in the distinct expression profiles of cytokinin-related genes in other grapevine organs.
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Affiliation(s)
- Christine Böttcher
- CSIRO Agriculture Flagship, Waite Campus, WIC West Building, PMB2, Glen Osmond, South Australia, 5064, Australia.
| | - Crista A Burbidge
- CSIRO Agriculture Flagship, Waite Campus, WIC West Building, PMB2, Glen Osmond, South Australia, 5064, Australia.
| | - Paul K Boss
- CSIRO Agriculture Flagship, Waite Campus, WIC West Building, PMB2, Glen Osmond, South Australia, 5064, Australia.
| | - Christopher Davies
- CSIRO Agriculture Flagship, Waite Campus, WIC West Building, PMB2, Glen Osmond, South Australia, 5064, Australia.
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