Biosynthesis of Anthocyanins and Their Regulation in Colored Grapes

He, Fei; Mu, Lin; Yan, Guoliang; Liang, Na-Na; Pan, Qiu-Hong; Wang, Jun; Reeves, Malcolm J.; Duan, Chang‐Qing

doi:10.3390/molecules15129057

Cited by 447 publications

(367 citation statements)

References 191 publications

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“…The basic aglycone forms of anthocyanins (i.e., cyanidin, delphinidin, peonidin, petunidin, and malvidin) exist in red grapes in hundreds of forms, through glucosylation or acylation at different sites of the anthocyanidins. The 3-O-monoglucosides and corresponding acylated forms are the most common derivatives within grape (see Supplemental Table 2 online), while the 3,5-Odiglucosides are marker compounds of nongrape and red hybrid species (He et al, 2010). In recent years, the steps of the biosynthetic pathway, regulatory mechanisms, as well as intracellular transport and accumulation of anthocyanins started to be unveiled (reviewed in Boss and Davies, 2009;He et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

“…The 3-O-monoglucosides and corresponding acylated forms are the most common derivatives within grape (see Supplemental Table 2 online), while the 3,5-Odiglucosides are marker compounds of nongrape and red hybrid species (He et al, 2010). In recent years, the steps of the biosynthetic pathway, regulatory mechanisms, as well as intracellular transport and accumulation of anthocyanins started to be unveiled (reviewed in Boss and Davies, 2009;He et al, 2010). Furthermore, due to their importance for the quality of wine grapes, the effects of environmental factors and viticulture practices on anthocyanin accumulation are also increasingly investigated With the exception of the 0°C condition, transport experiments were performed at room temperature.…”

Section: Discussionmentioning

confidence: 99%

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ABCC1, an ATP Binding Cassette Protein from Grape Berry, Transports Anthocyanidin 3-O-Glucosides

et al. 2013

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ORCID ID: 0000-0002-9663-5371 (RN).Accumulation of anthocyanins in the exocarp of red grapevine (Vitis vinifera) cultivars is one of several events that characterize the onset of grape berry ripening (véraison). Despite our thorough understanding of anthocyanin biosynthesis and regulation, little is known about the molecular aspects of their transport. The participation of ATP binding cassette (ABC) proteins in vacuolar anthocyanin transport has long been a matter of debate. Here, we present biochemical evidence that an ABC protein, ABCC1, localizes to the tonoplast and is involved in the transport of glucosylated anthocyanidins. ABCC1 is expressed in the exocarp throughout berry development and ripening, with a significant increase at véraison (i.e., the onset of ripening). Transport experiments using microsomes isolated from ABCC1-expressing yeast cells showed that ABCC1 transports malvidin 3-Oglucoside. The transport strictly depends on the presence of GSH, which is cotransported with the anthocyanins and is sensitive to inhibitors of ABC proteins. By exposing anthocyanin-producing grapevine root cultures to buthionine sulphoximine, which reduced GSH levels, a decrease in anthocyanin concentration is observed. In conclusion, we provide evidence that ABCC1 acts as an anthocyanin transporter that depends on GSH without the formation of an anthocyanin-GSH conjugate.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

ABCC1, an ATP Binding Cassette Protein from Grape Berry, Transports Anthocyanidin 3-O-Glucosides

et al. 2013

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“…In red grapes and wines, six anthocyanidins have been detected: cyanidin (orange red), peonidin (red), delphinidin (bluish red), pelargonidin (orange), petunidin and malvidin (bluish red) [24], the last one being the most representative compound in V. vinifera [25,26]. Also, the 3-O-monoglucosides of the mentioned six anthocyanidins have already been detected in grapes [24,25,27]. The anthocyanins are mainly found in the skin of grapes, while the other flavonoids occur in both skin and seeds.…”

Section: Flavonoidsmentioning

confidence: 99%

“…The relative anthocyanin content decreases upon aging although this chemical modification is associated with a very clear change in color, this characteristic being often used as a quality standard for aged wines. One of the main factors responsible for anthocyanin loss is the storage temperature [24].…”

Section: Factors Influencing Phenolic Content and Composition Of Winementioning

confidence: 99%

The Evolution of Polyphenols from Grapes to Wines

Niculescu¹,

Paun²,

Ionete³

2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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Polyphenols play an important role in the quality of wines, due to their contribution to the wine sensory properties: color, astringency and bitterness. They act as antioxidants, having positive role in human health. They can be divided into non-flavonoid (hydroxybenzoic and hydroxycinnamic acids and stilbenes) and flavonoid compounds (anthocyanins, flavan-3-ols and flavonols). Anthocyanins are responsible for the color of red grapes and wines, hydroxycinnamic and hydroxybenzoic acids act as copigments, stilbenes as antioxidants and the flavan-3-ols are mainly responsible for the astringency, bitterness and structure of wines, being involved also in the color stabilization during aging. This chapter will focus on the chemical structures of the main polyphenols, their identification and quantification in grapes and wines by advanced analytical techniques, highlighting also the maceration and aging impact on the polyphenols evolution. The factors influencing the phenolic accumulation in grapes are also reviewed, emphasizing as well the relationship between phenolic content in grapes versus wine. Polyphenolic changes during the wine making process are highlighted along with the main polyphenol extraction methods and analysis techniques. This research will contribute to the improvement in the knowledge of polyphenols: their presence in grapes, the relationship with wine quality and the influence of the external factors on their evolution.

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“…the flavonoid pathway, are a class of crucial phenolic compounds which are fundamentally responsible for the red colour of grapes and wines (He et al 2010). The proportion and amount of each anthocyanin is greatly influenced by cultivar type and viticultural conditions.…”

mentioning

confidence: 99%

Change of selected antioxidant parameters of red wines during maturation

Mezey¹,

Czako²,

Mezeyová³

et al. 2016

Czech J. Food Sci.

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The effects of red wine maturation on the contents of selected parameters of bioactive compounds in wine were determined. Samples of Alibernet, Cabernet Sauvignon, and Torysa wines were studied by spectrophotometric analysis after 3, 7, 11, 19, and 28 months of aging and the selected parameter content was statistically evaluated. Statistically highly significant changes in total polyphenol content, total anthocyanin content, antioxidant activity, and wine colour density were found depending on the aging according to the used statistical analyses. The obtained results can be used for the optimisation of the wine aging process and they allow producers to time the optimal date of wine release onto the market, depending on the desired content parameters.

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Biosynthesis of Anthocyanins and Their Regulation in Colored Grapes

Cited by 447 publications

References 191 publications

ABCC1, an ATP Binding Cassette Protein from Grape Berry, Transports Anthocyanidin 3-O-Glucosides

ABCC1, an ATP Binding Cassette Protein from Grape Berry, Transports Anthocyanidin 3-O-Glucosides

The Evolution of Polyphenols from Grapes to Wines

Change of selected antioxidant parameters of red wines during maturation

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