Biosynthesis and Cellular Functions of Tartaric Acid in Grapevines

Burbidge, Crista A.; Ford, Christopher M.; Melino, Vanessa; Wong, Darren Chern Jan; Jia, Yafei; Jenkins, Colin L. D.; Soole, Kathleen L.; Castellarin, Simone D.; Darriet, Philippe; Rienth, Markus; Bonghi, Claudio; Walker, Robert P.; Famiani, Franco; Sweetman, Crystal

doi:10.3389/fpls.2021.643024

Cited by 59 publications

(40 citation statements)

References 245 publications

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“…Our overview of the published literature highlights gaps in our understanding of plant-pathogen interactions, which are valuable for conceiving future research programs dealing with the different pathogens and their impacts on grapevine berry quality and metabolism. Kuhn et al, 2013) as well as primary (Burbidge et al, 2021;Walker et al, 2021) and secondary metabolism (Azuma, 2018;Lin et al, 2019;Rienth et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Although a major attention was paid on the effects on primary and secondary metabolism, we did not review the general biosynthetic pathways because this would have gone beyond the scope of the paper. For more detailed description of biosynthetic pathways in the grape berry we invite the reader to consult recent reviews on berry development and physiology ( Conde et al, 2007 ; Kuhn et al, 2013 ) as well as primary ( Burbidge et al, 2021 ; Walker et al, 2021 ) and secondary metabolism ( Azuma, 2018 ; Lin et al, 2019 ; Rienth et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

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Modifications of Grapevine Berry Composition Induced by Main Viral and Fungal Pathogens in a Climate Change Scenario

et al. 2021

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The grapevine is subject to high number of fungal and viral diseases, which are responsible for important economic losses in the global wine sector every year. These pathogens deteriorate grapevine berry quality either directly via the modulation of fruit metabolic pathways and the production of endogenous compounds associated with bad taste and/or flavor, or indirectly via their impact on vine physiology. The most common and devastating fungal diseases in viticulture are gray mold, downy mildew (DM), and powdery mildew (PM), caused, respectively by Botrytis cinerea, Plasmopara viticola, and Erysiphe necator. Whereas B. cinerea mainly infects and deteriorates the ripening fruit directly, deteriorations by DM and PM are mostly indirect via a reduction of photosynthetic leaf area. Nevertheless, mildews can also infect berries at certain developmental stages and directly alter fruit quality via the biosynthesis of unpleasant flavor compounds that impair ultimate wine quality. The grapevine is furthermore host of a wide range of viruses that reduce vine longevity, productivity and berry quality in different ways. The most widespread virus-related diseases, that are known nowadays, are Grapevine Leafroll Disease (GLRD), Grapevine Fanleaf Disease (GFLD), and the more recently characterized grapevine red blotch disease (GRBD). Future climatic conditions are creating a more favorable environment for the proliferation of most virus-insect vectors, so the spread of virus-related diseases is expected to increase in most wine-growing regions. However, the impact of climate change on the evolution of fungal disease pressure will be variable and depending on region and pathogen, with mildews remaining certainly the major phytosanitary threat in most regions because their development rate is to a large extent temperature-driven. This paper aims to provide a review of published literature on most important grapevine fungal and viral pathogens and their impact on grape berry physiology and quality. Our overview of the published literature highlights gaps in our understanding of plant-pathogen interactions, which are valuable for conceiving future research programs dealing with the different pathogens and their impacts on grapevine berry quality and metabolism.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Modifications of Grapevine Berry Composition Induced by Main Viral and Fungal Pathogens in a Climate Change Scenario

et al. 2021

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“…Further, the level of tartaric acid, a product of the oxidation of sugars, decreased slightly, but it was statistically significant at the highest level of radiation (25 kGy). An important point brought to mind is that organic acids and, above all, tartaric acid, have closely related metabolism to ascorbic acid [ 13 ]. It is possible that the level of tartaric acid was reduced in an attempt to compensate for the loss of ascorbic acid whose amount did not change significantly.…”

Section: Resultsmentioning

confidence: 99%

Influence of Gamma Irradiation on Different Phytochemical Constituents of Dried Rose Hip (Rosa canina L.) Fruits

et al. 2022

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Gamma irradiation is efficiently applied to many foods, but nevertheless there is a distinct lack of information about the changes of macro- and micronutrients (e.g., carbohydrates, lipids, organic acids, and phenolics) in dried rose hip (RH) fruits. Therefore, in this study, for the first time, the effect of gamma irradiation (10 and 25 kGy) on RH constituents is investigated. Different analytical techniques (GC-FID, HPLC-UV, HPSEC-RID, IR-FT, and SEM) are employed to examine this effect. The irradiation treatment (10 kGy) increased the glucose content by 30% and released cellobiose from RH fruits, thus revealing cellulose destruction. The extractability of total uronic acids increased from 51% (control) to 70.5% (25 kGy-irradiated), resulting in a higher pectin yield (10.8% < 12.8% < 13.4%) and molecular heterogeneity. Moreover, de-esterification was not a major effect of the irradiation-induced degradation of pectin. The sample exposure to the highest dose did not change the content of total carotenoids, β-carotene, and (un)saturated fatty acids, but it affected the tocopherols levels. Gamma rays had a negligible effect on the phenolic constituents and did not affect ORAC and HORAC antioxidant activity. In conclusion, it can be compromised that the exposition of dried RH is safe and can be successfully applied to decontaminate fruits without affecting their nutritional value and biological activity.

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“…If it is unable to be regenerated, DHA endures irreversible degradation, producing a wide range of products, including oxalic, tartaric, and threonic acids, depending on species. Tartaric acid formed in the cytoplasm is particularly important for the fruit quality of grapes [40,41]. In the apoplast, DHA degradation involves a mix of enzymatic and non-enzymatic reactions, including the oxidation of 4-O-oxalyl L-threonate and the hydrolysis of 2,3-L-diketogulonate, which is a harmful molecule producing H 2 O 2 non-enzymatically [5,42].…”

Section: Figurementioning

confidence: 99%

Regulation of Vitamin C Accumulation for Improved Tomato Fruit Quality and Alleviation of Abiotic Stress

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Kostas

Patelou

et al. 2021

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Ascorbic acid (AsA) is an essential multifaceted phytonutrient for both the human diet and plant growth. Optimum levels of AsA accumulation combined with balanced redox homeostasis are required for normal plant development and defense response to adverse environmental stimuli. Notwithstanding its moderate AsA levels, tomatoes constitute a good source of vitamin C in the human diet. Therefore, the enhancement of AsA levels in tomato fruit attracts considerable attention, not only to improve its nutritional value but also to stimulate stress tolerance. Genetic regulation of AsA concentrations in plants can be achieved through the fine-tuning of biosynthetic, recycling, and transport mechanisms; it is also linked to changes in the whole fruit metabolism. Emerging evidence suggests that tomato synthesizes AsA mainly through the l-galactose pathway, but alternative pathways through d-galacturonate or myo-inositol, or seemingly unrelated transcription and regulatory factors, can be also relevant in certain developmental stages or in response to abiotic factors. Considering the recent advances in our understanding of AsA regulation in model and other non-model species, this review attempts to link the current consensus with novel technologies to provide a comprehensive strategy for AsA enhancement in tomatoes, without any detrimental effect on plant growth or fruit development.

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Biosynthesis and Cellular Functions of Tartaric Acid in Grapevines

Cited by 59 publications

References 245 publications

Modifications of Grapevine Berry Composition Induced by Main Viral and Fungal Pathogens in a Climate Change Scenario

Modifications of Grapevine Berry Composition Induced by Main Viral and Fungal Pathogens in a Climate Change Scenario

Influence of Gamma Irradiation on Different Phytochemical Constituents of Dried Rose Hip (Rosa canina L.) Fruits

Regulation of Vitamin C Accumulation for Improved Tomato Fruit Quality and Alleviation of Abiotic Stress

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