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JXB Advance Access originally published online on April 10, 2007
Journal of Experimental Botany 2007 58(7):1851-1862; doi:10.1093/jxb/erm049
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© The Author [2007]. Published by Oxford University Press [on behalf of the Society for Experimental Biology]. All rights reserved. For Permissions, please e-mail: journals.permissions@oxfordjournals.org

RESEARCH PAPER

Proteome analysis of grape skins during ripening

Christelle Deytieux1,*, Laurence Geny1, Delphine Lapaillerie2, Stéphane Claverol2, Marc Bonneu2 and Bernard Donèche1

1UMR 1219, Faculté d' OEnologie-ISVV, Université V. Ségalen Bordeaux 2, 351 Cours de la Libération, F-33405 Talence, France
2Pole protéomique, Plateforme Génomique Fonctionnelle, Université V. Ségalen Bordeaux 2, Bordeaux, France

* To whom correspondence should be addressed. E-mail: oenobioc{at}oenologie.u-bordeaux2.fr

The characterization of proteins isolated from skin tissue is apparently an essential parameter for understanding grape ripening as this tissue contains the key compounds for wine quality. It has been particularly difficult to extract proteins from skins for analysis by two-dimensional electrophoresis gels and, therefore, a protocol for this purpose has been adapted. The focus was on the evolution of the proteome profile of grape skin during maturation. Proteome maps obtained at three stages of ripening were compared to assess the extent to which protein distribution differs in grape skin during ripening. The comparative analysis shows that numerous soluble skin proteins evolve during ripening and reveal specific distributions at different stages. Proteins involved in photosynthesis, carbohydrate metabolisms, and stress response are identified as being over-expressed at the beginning of colour-change. The end of colour-change is characterized by the over-expression of proteins involved in anthocyanin synthesis and, at harvest, the dominant proteins are involved in defence mechanisms. In particular, increases in the abundance of different chitinase and ß-1,3-glucanase isoforms were found as the berry ripens. This observation can be correlated with the increase of the activities of both of these enzymes during skin ripening. The differences observed in proteome maps clearly show that significant metabolic changes occur in grape skin during this crucial phase of ripening. This comparative analysis provides more detailed characterization of the fruit ripening process.

Key words: Fruit ripening, proteome analysis, skin, Vitis vinifera L

Received 7 November 2006; Revised 21 February 2007 Accepted 23 February 2007


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