JXB Advance Access originally published online on April 23, 2007
Journal of Experimental Botany 2007 58(8):1935-1945; doi:10.1093/jxb/erm055
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RESEARCH PAPER |
Loss of anthocyanins in red-wine grape under high temperature
1National Research Institute of Brewing, Higashi-Hiroshima, Hiroshima 739-0046, Japan
2Institute of Life Science, Ehime Women's College, Uwajima, Ehime 798-0025, Japan
* To whom correspondence should be addressed. E-mail: moriken27{at}gmail.com
To determine the mechanism of inhibition of anthocyanin accumulation in the skin of grape berries due to high temperature, the effects of high temperature on anthocyanin composition and the responses in terms of gene transcript levels were examined using Vitis vinifera L. cv. Cabernet Sauvignon. High temperature (maximum 35 °C) reduced the total anthocyanin content to less than half of that in the control berries (maximum 25 °C). HPLC analysis showed that the concentrations of anthocyanins, with the exception of malvidin derivatives (3-glucoside, 3-acetylglucoside, and 3-p-coumaroylglucoside), decreased considerably in the berries grown under high temperature as compared with the control. However, Affymetrix Vitis GeneChip microarray analysis indicated that the anthocyanin biosynthetic genes were not strongly down-regulated at high temperature. A quantitative real time PCR analysis confirmed this finding. To demonstrate the possibility that high temperature increases anthocyanin degradation in grape skin, stable isotope-labelled tracer experiments were carried out. Softened green berries of Cabernet Sauvignon were cut and aseptically incubated on filter paper with 1 mM aqueous L-[1-13C]phenylalanine solution for 1 week. Thereafter, the changes in 13C-labelled anthocyanins were examined under different temperatures (15, 25, and 35 °C). In the berries cultured at 35 °C, the content of total 13C-labelled anthocyanins that were produced before exposure to high temperature was markedly reduced as compared with those cultured at 15 °C and 25 °C. These data suggest that the decrease in anthocyanin accumulation under high temperature results from factors such as anthocyanin degradation as well as the inhibition of mRNA transcription of the anthocyanin biosynthetic genes.
Key words: Anthocyanin, degradation, gene transcription, grape, high temperature
Present address: Institut des Sciences de la Vigne et du Vin (ISVV), UMR Ecophysiologie et Génomique Fonctionnelle de la Vigne, Domaine de la Grande Ferrade, INRA, BP 81, 33883 Villenave d'Ornon, France. Received 30 December 2006; Revised 26 February 2007 Accepted 27 February 2007
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