Exogenous ethylene stimulates the long-term expression of genes related to anthocyanin biosynthesis in grape berries (original) (raw)
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Influence of the ethylene on the grape berry development and related-gene expression
2008
The grape is a non-climacteric fruit which maturation apparently does not require ethylene. Here, it is confirmed that the accumulation of anthocyanins is linked to the accumulation of a glucoslyltransferase (UFGT), whose promoter was cloned. We found 7 cis-elements ethylene-dependent. This study showed the stimulation of ufgt expression by ethylene is not dependent to MybA, transcription regulators of the ufgt. Experiments were designed to investigate all genes affected by ethylene in early ripening grapes. Among them some are in relation to variations in berry diameter. These genes are involved in the movement of water : several aquaporins, and the structure of the cell wall : polygalactoronases, xyloglucan endotransglucosylases, methylesterase pectin, cellulose synthase and expansines. Ethylene stimulates the accumulation of most of their transcripts between 1 hour and 24 hours of incubation.
Acta Horticulturae, 2010
The evidence is compelling that ethylene plays a role in grapevine berry ripening. An endogenous ethylene peak has been observed in 'Cabernet Sauvignon' (Vitis vinifera L.) just before véraison and treatments with exogenous ethylene were shown to influence the onset of ripening and some of the related processes such as anthocyanin accumulation. We also observed a small ethylene peak just before véraison in berries of 'Pinot Noir'. To better understand the importance of ethylene signalling during berry development and ripening, we studied the expression of genes involved in ethylene biosynthesis and response. Expression profiles were determined for all the grape ACC synthase (ACS) and ACC oxidase (ACO) gene sequences and four ethylene responsive factor (ERF) gene sequences identified in the grape genome. The results highlighted an isogene-specific expression of these gene families, as only ACS1, 2, 4 and 6 and ACO 1, 2 and 4 were detected in the berries. Gene modulation was highly related to the berry developmental stage, too. In particular two ERF genes showed a peak of expression at véraison, while the other two showed a minimum at this developmental phase.
Expression of anthocyanin biosynthesis pathway genes in red and white grapes
Plant Molecular Biology, 1996
The expression of seven genes from the anthocyanin biosynthesis pathway was determined in different tissues of Shiraz grapevines. All of the tissues contained proanthocyanidins, but only the berry skin accumulated anthocyanins. In most tissues, all of the flavonoid genes except UDP glucose-flavonoid 3-o-glucosyl transferase (UFGT) were expressed, but UFGT expression was only detected in berry skin. Similar patterns of expression were observed in the skin of other red grapes. In white grapes, UFGT expression was not detected. White grape cultivars appear to lack anthocyanins because they lack UFGT, although they also had decreased expression of other flavonoid pathway genes.
Australian Journal of Grape and Wine Research, 1996
Introduction The flavonoids are a diverse group of secondary metabolites involved in a number of plant processes. Their functions include a role in plant-microbe and plant-pathogen interactions, pollen tube growth, UV protection and tissue pigmentation (Koes et al. 1994). Anthocyanins are the group of flavonoids most involved in plant pigmentation and are the predominant pigments in red and black grape berries where they accumulate in the skin of the berries. A schematic representation of the flavonoid pathway in grapes is shown in Figure 1. The quantity and composition of anthocyanins in grapes can be influenced by environmental factors and vineyard management practices, but they also vary greatly between species and varieties (for review see Mazza and Miniati 1993). In turn, the amount and Boss, Davies & Robinson Anthocyanins in grapevine sports 163
Plant Physiology
Anthocyanin synthesis in Vitis vinifera L. cv Shiraz grape berries began 10 weeks postflowering and continued throughout berry ripening. Expression of seven genes of the anthocyanin biosynthetic pathway (phenylalanine ammonia lyase [PAL], chalcone synthase [CHS], chalcone isomerase [CHI], flavanone-3-hydroxylase [F3H], dihydroflavonol 4-reductase [DFR], leucoanthocyanidin dioxygen-ase [LDOX], and UDP glucose-flavonoid 3-o-glucosyl transferase [UFGT]) was determined. In flowers and grape berry skins, expression of all of the genes, except UFGT, was detected up to 4 weeks postflowering, followed by a reduction in this expression 6 to 8 weeks postflowering. Expression of CHS, CHI, F3H, DFR, LDOX, and UFGT then increased 10 weeks postflowering, coinciding with the onset of anthocyanin synthesis. In grape berry flesh, no PAL or UFGT expression was detected at any stage of development, but CHS, CHI, F3H, DFR, and LDOX were expressed up to 4 weeks postflowering. These results indicate that...
Ethylene is Required for the Ripening of Grape
Acta Horticulturae, 2005
While grapes have been classified as a non-climacteric fruit, we show here that endogenous ethylene production just before veraison is required for an increase in berry size and possibly for anthocyanin accumulation in the ripening berry. Our data also show that the peak of ethylene production just prior to veraison is associated with increased accumulation of ACC oxidase mRNAs, enhanced ACC oxidase activity and higher concentrations of malonyl-ACC. Exposure of clusters to 1-MCP at various times before and after veraison inhibited ripening only in fruit treated at the time of the ethylene peak. Lastly, we observed some feedback at the ethylene perception level and this response is discussed in relationship to the behaviour of non-climacteric plant tissues.
Ethanol triggers grape gene expression leading to anthocyanin accumulation during berry ripening
Plant Science, 2002
Recent studies have shown that low doses of ethanol stimulate the maturation of some fruits. The present work showed that spraying Cabernet Sauvignon grapes, with 5% ethanol at veraison enhances the anthocyanin accumulation. Veraison is the time when the berries turn from green to purple. HPLC analysis showed a marked increase in the total concentrations of the derivatives of delphinidin, cyanidin, petunidin, peonidin and malvidin from the fourth day after the ethanol treatment until harvest. This was not linked to a difference in berry weight in comparison to controls. Two distinct expression patterns were found for anthocyanin biosynthesis genes in the treated and untreated berries. For one group, consisting of chalcone synthase, flavanone-3-hydroxylase, dihydroxyflavonol-4-reductase and leucoanthocyanidin dioxygenase, the expression was inhibited or unchanged by the ethanol treatment, whereas for UDP glucose-flavonoid 3-O -glucosyltransferase (UFGT) there was a marked increase in expression from 1 to 20 days after ethanol treatment. These results suggest that the UFGT gene is a key factor in the observed anthocyanin accumulation following ethanol treatment.
Anthocyanins are flavonoid compounds that are responsible for the red color of grapes and wines. Because anthocyanins are the most important colorants in grapes, they have been widely studied for their numerous beneficial effects on human health. The study of the flavonoid boisynthetic pathway genes is critical for anthocyanin biosynthesis in Vitis vinifera grape. Little has been done to study the influence of these genes in muscadine grapes. Muscadines are extensively cultivated in Florida and the southeastern United States. Using in vitro syncronized cell cultures obtained from super-epidermal cells of red berries of ‘Cynthiana’ and ‘Noble’ varieties, we examined the expression of 13 genes involved in the flavonoid biosynthetic pathway. By using gene specific primers in combination with a reliable normalization gene (Actin), we compared relative expression of the flavonoid biosynthetic genes between ‘Noble’ and ‘Cynthiana’. Our study revealed that there was no significant differen...
Physiologia Plantarum, 2008
Grape is considered as a non-climacteric fruit, the maturation of which is independent of ethylene. However, previous work had shown that ethylene is capable of affecting the physiological processes during maturation of grape berries. Experiments were designed to screen the gene pool affected by ethylene at the ripening inception in Cabernet Sauvignon berries. The results showed that only 73 of 14 562 genes of microarray slides were significantly modulated by a 24-h ethylene treatment (4 μl l−1), performed 8 weeks after flowering. The study then focused on accumulation of several mRNAs affected by ethylene in relation to the berry size. Indeed, we observed that ethylene application at véraison led to a berry diameter increase. This increase is mainly because of sap intake and cell wall modifications, enabling cell elongation. This was related to changes in the expression pattern of many genes, classified in two groups: (1) ‘water exchange’ genes: various aquaporins (AQUA) and (2) ‘cell wall structure’ genes: polygalacturonases, xyloglucan endotransglucosylases (XTH), pectin methyl esterases, cellulose synthases and expansins. The expression patterns were followed either along berry development or in three berry tissues (peel, pulp and seeds). Ethylene stimulates the accumulation of most gene transcripts in 1 h, and in several parts of the berry, this stimulation may last for 24 h in some cases. One XTH and one AQUA seem to be good candidates to explain the ethylene-induced berry expansion. This work brings more clues about the ethylene involvement in the development and ripening of grape berries.
2015
The relationship between the production of resveratrol, a phytoalexin related to grape disease resistance, and the anthocyanin content of grape berries in diverse Vitis species has been investigated. Previous studies have reported that the phytoalexin production potential of grapes suddenly declines at veraison. The results obtained here from assaying resveratrol and anthocyanins from grape berries in different developmental stages suggest that chalcone synthase (EC 2.3.1.74), the key enzyme involved in anthocyanin biosynthesis, may compete with stilbene (resveratrol) synthase (EC 2.3.1.-), such that the decrease of the ability of grapes to synthesize resveratrol in response to UV-irradiation observed after the onset of fruit ripening may be a consequence of the concomitant rise of anthocyanin accumulation in fruits.