Preliminary Observations on the Role of Sirtuin Genes in Grapevine (Vitis Vinifera L.) Physiology

Cucurachi, Marco; Busconi, Matteo; Fogher, Corrado; Hubbard, Basil P.; Sinclair, David; László, Kovács; Oláh, Róbert; Winterhagen, Patrick; Perl, A; Bavaresco, Luigi

doi:10.17660/actahortic.2014.1046.49

Cited by 1 publication

(4 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to the human SIRT4 and SIRT7 homologues, a very weak NAD + -dependent deacetylase activity was detected for both grapevine sirtuin proteins by in vitro analysis [ 38 ] ( Figure 2 ). No increase in deacetylase activity was detected in the presence of resveratrol ( Figure 2 ), previously reported as a sirtuin activator [ 30 ].…”

Section: Grapevine Sirtuinsmentioning

confidence: 99%

“…After a basal transcription observation for both sirtuin genes in cell cultures and leaves, the expression levels of SIRT4 and SIRT7 were evaluated under stressful conditions [ 38 ]. Our preliminary data showed that neither methyl jasmonate nor UV-C rays influenced the expression of SIRT4 and SIRT7 genes ( Figure 3 and Figure 4 ).…”

Section: Grapevine Sirtuinsmentioning

confidence: 99%

“… pSIRT4 (SIRT4-like protein) and pSIRT7 (SIRT7-like protein) deacetylation assay in the absence (+NAD) and presence of resveratrol (+NAD + Resv.). Error bars represent SD based on 3 replicates [ 38 ]. …”

Section: Figurementioning

confidence: 99%

“… SIRT4 ( a ) and SIRT7 ( b ) expression levels induced by water, ethanol (EtOH) and methyl jasmonate (MeJA) [ 38 ]. …”

Section: Figurementioning

confidence: 99%

See 3 more Smart Citations

Wine Resveratrol: From the Ground Up

et al. 2016

View full text Add to dashboard Cite

The ability of the grapevine to activate defense mechanisms against some pathogens has been shown to be linked to the synthesis of resveratrol and other stilbenes by the plant (inducible viniferins). Metabolized viniferins may also be produced or modified by extracellular enzymes released by the pathogen in an attempt to eliminate undesirable toxic compounds. Because of the important properties of resveratrol, there is increasing interest in producing wines with higher contents of this compound and a higher nutritional value. Many biotic and abiotic elicitors can trigger the resveratrol synthesis in the berries, and some examples are reported. Under the same elicitation pressure, viticultural and enological factors can substantially affect the resveratrol concentration in the wine. The production of high resveratrol-containing grapes and wines relies on quality-oriented viticulture (suitable terroirs and sustainable cultural practices) and winemaking technologies that avoid degradation of the compound. In general, the oenological practices commonly used to stabilize wine after fermentation do not affect resveratrol concentration, which shows considerable stability. Finally the paper reports on two sirtuin genes (SIRT) expressed in grapevine leaves and berries and the role of resveratrol on the deacetylation activity of the encoded enzymes.

show abstract

Section: Grapevine Sirtuinsmentioning

confidence: 99%

Section: Grapevine Sirtuinsmentioning

confidence: 99%