Ethylene Induced by Sound Stimulation Enhances Anthocyanin Accumulation in Grape Berry Skin through Direct Upregulation of UDP-Glucose: Flavonoid 3-O-Glucosyltransferase

Abstract

Global warming has resulted in the loss of anthocyanin accumulation in berry skin. Sound stimulation can be used as a potential method for enhancing fruit color development since many plants recognize sound vibration as an external stimulus and alter their physiological status in response to it. Sound stimulation (sine wave sound at 1000 Hz) enhanced anthocyanin accumulation in grape cultured cells and berry skins in field-grown grapevines at the early stage of ripening. The transcription of UFGT and ACO2, which encode the key enzymes in anthocyanin and ethylene biosynthesis, respectively, was upregulated in grape cultured cells exposed to sound stimulation. In contrast, the transcription of MybA1 and NCED1, which encode a transcription factor for UFGT and a key enzyme in abscisic acid biosynthesis, respectively, was not affected by the sound stimulation. A treatment with an ethylene biosynthesis inhibitor, aminoethoxyvinyl glycine hydrochloride, revered the enhancement of anthocyanin accumulation by sound stimulation. As the promoter assay using a GUS reporter gene demonstrated that UFGT promoter was directly activated by the ethylene-releasing compound ethephon, which enhanced anthocyanin accumulation in grape cultured cells, we conclude that sound stimulation enhanced anthocyanin accumulation through the direct upregulation of UFGT by ethylene biosynthesis. Our findings suggest that sound stimulation contributes to alleviating poor coloration in berry skin as a novel and innovative practical technique in viticulture.

De novoassembling a high-quality genome sequence of Amur grape (Vitis amurensisRupr.) gives insight intoVitisdivergence and sex determination

“…Combined transcriptome and metabolome analyses revealed that sucrose-6-phosphatase, alpha, alph-trehalase, and beta fructofuranosidase genes jointly regulate the accumulation of sucrose and trehalose during “Zuoshan No.1” development. The DEGs during S1-S4 comprises the ripening-related protein-like gene and chalcone synthase gene, which is the first enzyme activated the flavonoid biosynthetic pathway (Waki et al ., 2020), UDP-glucose: flavonoid 3-O-glucosyltransferase gene, which promotes anthocyanin accumulation in grape (Yamazaki et al ., 2021), SWEET gene, which is a sugar transporter and uniporter gene (Chong et al ., 2014), ethylene-responsive transcription factor 3-like gene, certaining bHLH, MYB transcription factor genes, and WD repeat-containing protein genes. Most of these genes may be involved in Va berry ripening.…”

Geraniol as a Potential Stimulant for Improving Anthocyanin Accumulation in Grape Berry Skin through ABA Membrane Transport

“…For the past several decades, the average temperatures in wine-grape-producing regions around the world have continued to increase, culminating in loss of berry quality including anthocyanin content in grape berry skin [39,40]. To promote anthocyanin accumulation in grape berry skin under future climate conditions, many researchers have explored specific viticultural practices [7][8][9]11] and chemical applications [13,15,16,[41][42][43]. Interestingly, the simultaneous increase of anthocyanin and geraniol contents in grape berries subjected to viticultural practices or chemical application was occasionally observed.…”

“…Viticultural practices, including trunk girdling [7], leaf removal [8], and cluster thinning [9], have been developed to mitigate the effects of global warming on grape berry skin coloration [10]. It was recently reported that sound stimulation (sine wave sound Plants 2022, 11, 1694 2 of 13 at 1000 Hz) enhanced anthocyanin accumulation in grape berry skins of field-grown grapevines at the early stage of ripening [11]. However, these cultivation techniques are expensive and require expertise and a heavy workload.…”

Methylation level of potato gene OMT30376 regulates tuber anthocyanin transformations

“…Plant anthocyanin biosynthesis is regulated by many factors, such as temperature, hormonse, microRNAs, and epigenetics (Zhang et al, 2012;Yamazaki et al, 2021). To understand the regulation of potato anthocyanin biosynthesis, research has primarily focused on analysis of key gene functions and regulation mechanisms, particularly of structural genes, including F3'5'H, DFR, ANS, and 3GT (Jung et al, 2005;Wei et al, 2012;Zhang et al, 2020), and MBW transcription factors (Li et al, 2014;Liu et al, 2016).…”