Grape Flavonoid Evolution and Composition Under Altered Light and Temperature Conditions in Cabernet Sauvignon (Vitis vinifera L.)

Blancquaert, Erna; Oberholster, Anita; Ricardo-da-Silva, Jorge M.; Deloire, Alain

doi:10.3389/fpls.2019.01062

Cited by 55 publications

(60 citation statements)

References 74 publications

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“…cold, heat, drought, salt, high UV irradiance, etc.) can change their levels in plant organs [29][30][31] . Excessive ROS production leads to oxidative stress.…”

Section: Discussionmentioning

confidence: 99%

Age- and season-dependent pattern of flavonol glycosides in Cabernet Sauvignon grapevine leaves

Bouderias

Teszlák

Jakab

et al. 2020

Sci Rep

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Flavonols play key roles in many plant defense mechanisms, consequently they are frequently investigated as stress sensitive factors in relation to several oxidative processes. It is well known that grapevine (Vitis vinifera L.) can synthesize various flavonol glycosides in the leaves, however, very little information is available regarding their distribution along the cane at different leaf levels. In this work, taking into consideration of leaf position, the main flavonol glycosides of a red grapevine cultivar (Cabernet Sauvignon) were profiled and quantified by HPLC-DAD analysis. It was found that amount of four flavonol glycosides, namely, quercetin-3-O-galactoside, quercetin-3-O-glucoside, kaempferol-3-O-glucoside and kaempferol-3-O-glucuronide decreased towards the shoot tip. Since leaf age also decreases towards the shoot tip, the obtained results suggest that these compounds continuously formed by leaf aging, resulting in their accumulation in the older leaves. In contrast, quercetin-3-O-glucuronide (predominant form) and quercetin-3-O-rutinoside were not accumulated significantly by aging. We also pointed out that grapevine boosted the flavonol biosynthesis in September, and flavonol profile differed significantly in the two seasons. Our results contribute to the better understanding of the role of flavonols in the antioxidant defense system of grapevine. Flavonoids are very important secondary metabolites, having various functional roles in different physiological and developmental processes in plants 1-3. Flavonols as a group of flavonoids are mainly accumulated in epidermal cells of plant tissues in response to solar radiation 4, 5 , to filter the UV-B light while allowing to pass the photosynthetically active visible light 6-8. Besides their photoprotective roles 9, 10 , flavonols have an antioxidant function during plant response to different environmental stress 5, 10, 11. Because of their high antioxidant capacity, the nutritional and beneficial health effects of these compounds have been extensively studied in the recent years 12-14. Grapevine (Vitis vinifera L.) cultivars are rich in polyphenols, especially flavonol derivatives such as quercetin-and kaempferol glycosides 15-18. The amount and composition of phenolics vary in different organs. Higher flavonol contents were found both leaves and petioles compared to the berries 19, 20. The level of these compounds depends on the grape variety as well as both biotic and abiotic stresses. In stressed plants, the level of reactive oxygen species (ROS) is outbalanced over the antioxidant compounds. Stressors can induce the activation of the defense system, which increases the biosynthesis of many phenolic compounds. ESCA disease induced differential phenolic production in V. vinifera leaves 21. Flavonoids and hydroxycinnamoyl tartaric acids were strongly correlated with disease. Plasmopara viticola infection also led to the production and accumulation of stress metabolites such as flavonoids, phenylpropanoids and some amino acids in a resistant grapev...

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“…cold, heat, drought, salt, high UV irradiance, etc.) can change their levels in plant organs [29][30][31] . Excessive ROS production leads to oxidative stress.…”

Section: Discussionmentioning

confidence: 99%

Age- and season-dependent pattern of flavonol glycosides in Cabernet Sauvignon grapevine leaves

Bouderias

Teszlák

Jakab

et al. 2020

Sci Rep

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“…Epicatechin was also the main extension and terminal unit found in seeds, and the proportion of these subunits varied during berry ripening. The proportion of (−)-epicatechin as a terminal unit tend to decrease during ripening from veraison to harvest maturity, while the (+)-catechin as a terminal unit increases in Syrah grapes but the opposite has been observed in Cabernet sauvignon grapes [50,51]. The mDP in V. vinifera grape seeds varies between 3.8 and 11 in Cabernet sauvignon at harvest maturity and in Syrah after véraison [50,51].…”

Section: Vitis Viniferamentioning

confidence: 94%

“…The proportion of (−)-epicatechin as a terminal unit tend to decrease during ripening from veraison to harvest maturity, while the (+)-catechin as a terminal unit increases in Syrah grapes but the opposite has been observed in Cabernet sauvignon grapes [50,51]. The mDP in V. vinifera grape seeds varies between 3.8 and 11 in Cabernet sauvignon at harvest maturity and in Syrah after véraison [50,51]. During grape maturation, the mDP of tannins in grape seeds decreases starting with a maximum of 5.9 at fruit-set in Cabernet sauvignon to a minimum of 3.8 at harvest maturity [51].…”

Section: Vitis Viniferamentioning

confidence: 97%

Chemistry and Reactivity of Tannins in Vitis spp.: A Review

Watrelot

Norton

2020

Molecules

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Tannins are a group of polyphenols found in fruits, leaves, trees, etc., well known in the leather industry and in apples, persimmons and grapes, because of their capacity to interact with other polyphenols or other components either from the food product or from saliva. Prior to being able to interact with other compounds, tannins have to be extracted from the food matrix, which depends on their chemistry, as well as the chemical structure of other components, such as cell wall material and proteins. Vitis vinifera grapes are commonly grown around the world and are used in winemaking, providing good quality wines with different levels of tannins responsible for the final wine’s astringency. Many studies have focused on tannins extractability and retention with cell wall material, and the reactivity of tannins with proteins in Vitis vinifera grapes and wine, but there are very few reports for other Vitis species. However, depending on the environmental characteristics of certain regions, Vitis hybrid grapes are grown and used to produce wines more and more. This review focuses on the comparison of the chemistry of tannins, and their reactivity with other macromolecules in Vitis species.

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“…Sensitivity of flavonoid metabolism to environmental conditions is well documented. (43). Additionally, because poor correlations were mostly due to few individuals of the progeny showing contrasted and extreme phenotypic values in 2010 (e.g.…”

Section: Discussionmentioning

confidence: 99%

Metabolite Quantitative Trait Loci for flavonoids provide new insights into the genetic architecture of strawberry (Fragariaxananassa) fruit quality

Labadie

Vallin

Petit

et al. 2020

Preprint

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28Flavonoids are products from specialized metabolism that contribute to fruit sensorial (colour) and 29 nutritional (antioxidant properties) quality. Here, using a pseudo full-sibling F1 progeny previously 30 studied for fruit sensorial quality of cultivated strawberry (Fragaria x ananassa), we explored over two 31 successive years the genetic architecture of flavonoid-related traits using LC-ESI-MS (13 compounds 32 including anthocyanins, flavonols and flavan-3-ols) and colorimetric assays (anthocyanins, flavonoids, 33 phenolics, FRAP and TEAC antioxidant capacity). Network correlation analysis highlighted the high 34 connectivity of flavonoid compounds within each chemical class and low correlation with colorimetric 35 traits except anthocyanins. Mapping onto the female and male linkage maps of 152 flavonoid metabolic 36 QTLs (mQTLs) and of 26 colorimetric QTLs indicated co-localization on few linkage groups of major 37 flavonoid-and taste-related QTLs previously uncovered. These results pave the way for the discovery of 38 genetic variations underlying flavonoid mQTLs and for marker-assisted selection of strawberry varieties 39 with improved sensorial and nutritional quality.40 41 Keywords. Fragaria x ananassa, fruit, specialized metabolism, flavonoids, anthocyanins, mQTL, colour, 42 antioxidant, nutritional quality 43 44 93 by Marker-Assisted Selection (MAS) of the sensorial and nutritional quality of strawberry fruit.94 95 Material and methods 96 Plant materials and preparation. 97A pseudo full-sibling F1 population of 165 individuals obtained from a cross between the variety 98 'Capitola' (CA75.121-101 x Parker, University of California, Davis, USA) and the advanced line 'CF1116' 99 (['Pajaro' x ('Earlyglow' x 'Chandler')], reference from Ciref, France) was developed. The two parents, 100'Capitola' and 'CF1116', display many contrasting fruit quality traits. (20,26). For each of the two 101 consecutive study years (2010 and 2011), six cold-stored strawberry plants per genotype, which were 102 planted in 2009 and 2010, were grown in soil-free pine bark substrate under plastic tunnel with daily 103 ferti-irrigation and control of biotic stresses. Mapping population included a total of 165 individuals over 104 the two study years. 105Within this progeny, 72 and 131 individuals including parents were respectively phenotyped in 2010 106 and in 2011. Fruits were harvested at red ripe stage, when red coloration of the fruit is homogeneous. 107To ensure conformity of the fruit samples and to avoid undesirable effects on antioxidant and fruit 108 polyphenolic contents, several precautions were taken. Fruits were collected in the morning and those 109 showing abnormal shape and size, or injuries were not harvested. For each genotype, two harvests of 4-110 8 fruits each were performed at the peak of fruit production (8-16 fruits in total). Fruits were 111 immediately frozen in liquid nitrogen and stored at -80°C, in order to avoid degradation of antioxidants 112 and polyphenolics. They were then ground into a fine po...

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Grape Flavonoid Evolution and Composition Under Altered Light and Temperature Conditions in Cabernet Sauvignon (Vitis vinifera L.)

Cited by 55 publications

References 74 publications

Age- and season-dependent pattern of flavonol glycosides in Cabernet Sauvignon grapevine leaves

Age- and season-dependent pattern of flavonol glycosides in Cabernet Sauvignon grapevine leaves

Chemistry and Reactivity of Tannins in Vitis spp.: A Review

Metabolite Quantitative Trait Loci for flavonoids provide new insights into the genetic architecture of strawberry (Fragariaxananassa) fruit quality

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