Biosynthesis and genetic engineering of proanthocyanidins and (iso)flavonoids

Tian, Li; Pang, Yongzhen; Dixon, Richard A.

doi:10.1007/s11101-007-9076-y

Cited by 80 publications

(69 citation statements)

References 137 publications

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“…The phenolic composition of wines depends upon the grape variety and other factors that affect the berry development, such as soil, geographical location and weather conditions (Monagas et al, 2005). In the present study, under the same ecological conditions and cultivation management, the four grape cultivars displayed different phenol profiles, indicating that the biosynthesis of phenolic compounds depends largely on the genotype of the grape cultivar (Boss et al, 1996;Tian et al, 2008).…”

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confidence: 53%

Phenolic Compound Profiles in Grape Skins of Cabernet Sauvignon, Merlot, Syrah and Marselan Cultivated in the Shacheng Area (China)

Shi

Yue

et al. 2016

SAJEV

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The phenolic compounds in the grape skins of Cabernet Sauvignon (CS), Merlot (ML), Syrah (SY) and Marselan (MS) from Shacheng, in China, were compared using HPLC-MS/MS. The results showed that the types and levels of phenolic compounds varied greatly with cultivars. Malvidin derivatives were the main anthocyanins. CS and ML showed a higher content of malvidin-3-O-(6-O-acetyl)-glucoside than malvidin-3-O-(trans-6-O-coumaryl)-glucoside, while SY and MS differed from CS and ML. ML had higher delphinidin and cyanidin derivatives, SY had higher peonidin derivatives, while malvidin and petunidin were higher in MS. The total content of flavonols, flavan-3-ols, phenolic acids and stilbenes in grape skins showed no difference among CS, ML and MS. Isorhamnetin-3-O-glucoside (CS, ML, MY), quercetin-3-O-glucoside (SY), procyanidin trimer (SY, MS), procyanidin dimer (CS, ML), syringetin-3-O-glucoside, trans-cinnamic acid and resveratrol were the most abundant non-anthocyanin phenolic compounds. Cluster analysis showed that CS and ML, and SY and MS had similar phenolic profiles. INTRODUCTIONPhenolic compounds in red grape skins are one of the most important parameters in determining red wine character and quality, and directly influence consumers' overall acceptance (Li et al., 2011). They contribute to the mouthfeel, colour and stability of red wines; some of them also exhibit potent biological activities (Gómez-Alonso et al., 2007). Phenolic compounds, mostly originating from grape berries, are transferred into wine during the winemaking process (Salas et al., 2003). The main phenolic compounds in red grapes and red wine are anthocyanins and non-anthocyanins, which include flavonols, flavan-3-ols, phenolic acids (including hydroxycinnamic acids and hydroxybenzoic acids) and stilbenes (Monagas et al., 2005;Li et al., 2011;Zhang et al., 2015). Anthocyanins, which are directly responsible for red grape and red wine colour (Mateus et al., 2002;Revilla et al., 2009), are composed of the monoglucosides of five anthocyanidins, namely delphinidin, cyanidin, petunidin, peonidin and malvidin, along with the corresponding acetyl, p-coumaroyl and caffeoyl derivatives (Liang et al., 2008;Raúl et al., 2009). Flavonols, which influence red wine coloration by co-pigmentation (Boulton, 2001), consist of the glycosides of myricetin, quercetin, kaempferol, isorhamnetin, syringetin and laricitrin (Raúl et al., 2009). The flavan-3-ols found in the skin and seed are mainly catechin, epicatechin, gallocatechin, epigallocatechin and their corresponding polymers. Flavan-3-ols are mainly responsible for the astringency, bitterness and structure of wines (Monagas et al., 2005), and they also play an important role in the stabilization of the red colour in wines (Sun et al., 2007). Stilbenes (mainly resveratrol) exhibit significant antioxidant properties in the prevention of arteriosclerosis and coronary heart disease (Sun et al., 2002).The amount of phenolic compounds in grapes is influenced by the grape variety, along with viticultural and environme...

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confidence: 53%

Phenolic Compound Profiles in Grape Skins of Cabernet Sauvignon, Merlot, Syrah and Marselan Cultivated in the Shacheng Area (China)

Shi

Yue

et al. 2016

SAJEV

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“…In general, it is clear that biosynthetic processes are important factors, and while the basic biosynthetic pathway has been elucidated, further details continue to emerge. For example, factors that control the expression levels of the biosynthetic genes remain, with a few recent exceptions (Welsch et al, 2008;Cazzonelli et al, 2009), to be determined, a situation that contrasts with other biosynthetic pathways such as those involved in flavonoid biosynthesis (Tian et al, 2008). The mechanism of carotenoid storage in organelles is also important, as demonstrated by the effect of the Or mutation in cauliflower (Brassica oleracea; Li et al, 2001).…”

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confidence: 99%

The Metabolic and Developmental Roles of Carotenoid Cleavage Dioxygenase4 from Potato

et al. 2010

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Dakota 58105-5677 (J.C.S.)The factors that regulate storage organ carotenoid content remain to be fully elucidated, despite the nutritional and economic importance of this class of compound. Recent findings suggest that carotenoid pool size is determined, at least in part, by the activity of carotenoid cleavage dioxygenases. The aim of this study was to investigate whether Carotenoid Cleavage Dioxygenase4 (CCD4) activity affects potato (Solanum tuberosum) tuber carotenoid content. Microarray analysis revealed elevated expression of the potato CCD4 gene in mature tubers from white-fleshed cultivars compared with higher carotenoid yellow-fleshed tubers. The expression level of the potato CCD4 gene was down-regulated using an RNA interference (RNAi) approach in stable transgenic lines. Down-regulation in tubers resulted in an increased carotenoid content, 2-to 5-fold higher than in control plants. The increase in carotenoid content was mainly due to elevated violaxanthin content, implying that this carotenoid may act as the in vivo substrate. Although transcript level was also reduced in plant organs other than tubers, such as leaves, stems, and roots , there was no change in carotenoid content in these organs. However, carotenoid levels were elevated in flower petals from RNAi lines. As well as changes in tuber carotenoid content, tubers from RNAi lines exhibited phenotypes such as heat sprouting, formation of chain tubers, and an elongated shape. These results suggest that the product of the CCD4 reaction may be an important factor in tuber heat responses.

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“…The flavonoid pathway is responsible for red-blue pigments in flowers and yellowbrown pigments in seeds, in which the last steps in polymerization and transport are still poorly defined (Tian et al, 2008). We recently elucidated that the key Arabidopsis flavonoid pathway protein TT19-GST has two functional domains, one that influences both anthocyanin and PA accumulation in its 5'-GSH-binding domain and another that affects only PA accumulation through a 3'-substitution.…”

Section: Discussionmentioning

confidence: 99%

Molecular cloning and functional characterization of a glutathione S-transferase involved in both anthocyanin and proanthocyanidin accumulation in Camelina sativa (Brassicaceae)

Wang¹,

Tang²,

Zhang³

et al. 2012

Genet. Mol. Res.

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ABSTRACT. Recently, we found that the Arabidopsis TT19 protein, a glutathione S-transferase, has two functional domains that influence both anthocyanin and proanthocyanidin accumulation. To further understand the function of this protein in the other species, we cloned a cDNA encoding a glutathione S-transferase (namely CMGSTF12) from Camelina sativa, an oil crop that has received renewed interest due to its biofuel value and high omega-3 levels. Southern blot analysis demonstrated one copy of CMGSTF12 in C. mutant with CMGSTF12 cDNA complemented accumulation of anthocyanin in vegetative tissues and resulted in the wild-type level of proanthocyanidin (both extractable and unextractable) in seeds. No obvious flavonoid accumulation changes were detected in the transgenic seeds, indicating that CMGSTF12 may only involve the lower flavonoid pathway, further proving that the TT19 protein controls accumulation of unextractable proanthocyanidin.

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Biosynthesis and genetic engineering of proanthocyanidins and (iso)flavonoids

Cited by 80 publications

References 137 publications

Phenolic Compound Profiles in Grape Skins of Cabernet Sauvignon, Merlot, Syrah and Marselan Cultivated in the Shacheng Area (China)

Phenolic Compound Profiles in Grape Skins of Cabernet Sauvignon, Merlot, Syrah and Marselan Cultivated in the Shacheng Area (China)

The Metabolic and Developmental Roles of Carotenoid Cleavage Dioxygenase4 from Potato

Molecular cloning and functional characterization of a glutathione S-transferase involved in both anthocyanin and proanthocyanidin accumulation in Camelina sativa (Brassicaceae)

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