terclim by ICS banner
IVES 9 IVES Conference Series 9 PROBING GRAPEVINE-BOTRYTIS CINEREA INTERACTION THROUGH MASS SPECTROMETRY IMAGING

PROBING GRAPEVINE-BOTRYTIS CINEREA INTERACTION THROUGH MASS SPECTROMETRY IMAGING

Abstract

Plants in their natural environment are in continuous interaction with large numbers of potentially pathogenic and beneficial microorganisms. Depending on the microbe, plants have evolved a variety of resistance mechanisms that can be constitutively expressed or induced. Phytoalexins, which are biocidal compounds of low to medium molecular weight synthesized by and accumulated in plants as a response to stress, take part in this intricate defense system.1,2

One of the limitations of our knowledge of phytoalexins is the difficulty of analyzing their spatial responsiveness occurring during plant- pathogen interactions under natural conditions.

Mass spectrometry imaging is an innovative analytical technique for the spatial mapping of molecules within a sample. It has the ability to provide valuable insights into the molecular processes underlying the interaction between a plant and a pathogen. Despite its advantages, to date, the studies of the application of MALDI-MSI to plants is not extensive, even more the ones investigating grapevine compounds.3–5

In a first part, the presentation will focus on the principle and characteristic data provided by this methodology involving a localized ion source and a high-resolution mass spectrometer. The following part will be dedicated to our work on the application of this methodology to investigate phytoalexin accumulation and distribution in leaf tissues of Vitis vinifera cv Chardonnay, infected with Botrytis cinerea, the causal agent for gray mold. We specifically investigate the accumulation and spatial distribution of resveratrol and its derivative oligomers through a time course infection using matrix-assisted laser desorption ionization – mass spectrometry imaging (MALDI-MSI). Our results show that production of stilbene phytoalexins is rapidely activated by the presence of the pathogen, with a high molecular diversity as evidenced by the detection of various oligomeric forms. Moreover, the specific behavior of these compounds towards the propagation of the infection by the pathogen is clearly highlighted at the micron scale.

 

1. Jeandet, P.; Delaunois, B.; Conreux, A.; Donnez, D.; Nuzzo, V.; Cordelier, S.; Clément, C.; Courot, E. Biosynthesis, Metabolism, Molecular Engineering, and Biological Functions of Stilbene Phytoalexins in Plants. BioFactors 2010, 36 (5), 331–341.
2. Jeandet, P.; Uddin, M. S.; Clément, C.; Aziz, A.; Jacquard, C.; Khan, H.; Shah, M. A.; Barka, E. A.; Koffas, M.; Nabavi, S. M.; Sobarzo-Sánchez, E.; Renault, J.-H. Production of High Molecular-Ordered Stilbene Oligomers for the Study of Their Biological Activity: Total Synthesis, Bio-Catalyzed Synthesis and Production by Plant Systems. Nat. Prod. Rep. 2023.
3. Becker, L.; Carré, V.; Poutaraud, A.; Merdinoglu, D.; Chaimbault, P. MALDI Mass Spectrometry Imaging for the Simultaneous Location of Resveratrol, Pterostilbene and Viniferins on Grapevine Leaves. Molecules 2014, 19 (7), 10587–10600.
4. Maia, M.; McCann, A.; Malherbe, C.; Far, J.; Cunha, J.; Eiras-Dias, J.; Cordeiro, C.; Eppe, G.; Quinton, L.; Figueiredo, A.; De Pauw, E.; Sousa Silva, M. Grapevine Leaf MALDI-MS Imaging Reveals the Localisation of a Putatively Identified Sucrose Metabolite Associated to Plasmopara Viticola Development. Frontiers in Plant Science 2022, 13.
5. Maia, M.; Carré, V.; Aziz, A.; Jeandet, P. Molecular Localization of Phytoalexins at the Micron Scale: Toward a Better Understanding of Plant-Phytoalexin-Pathogen Dynamics. J. Agric. Food Chem. 2022.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Vincent Carré1, Maia Marisa1, Aziz Aziz2, Jeandet Philippe2

1. LCP-A2MC, Université de Lorraine, Metz, France
2. RIBP, USC INRAE 1488, Université de Reims Champagne-Ardenne, Reims, France

Contact the author*

Keywords

Mass Spectrometry, Imaging Metabolomics, Plant-Pathogen Interaction, Stilbene phytoalexins

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

INSIGHT THE IMPACT OF GRAPE PRESSING ON MUST COMPOSITION

The pre-fermentative steps play a relevant role for the characteristics of white wine [1]. In particular, the grape pressing can affect the chemical composition and sensory profile and its optimized management leads to the desired extraction of aromas and their precursors, and phenols resulting in a balanced wine [2-4]. These aspects are important especially for must addressed to the sparkling wine as appropriate extraction of phenols is expected being dependent to grape composition, as well.

Read More

EFFECTIVENESS OF APPLIED MATERIALS IN REDUCING THE ABSORPTION OF SMOKE MARKER COMPOUNDS IN A SIMULATED WILDFIRE SCENARIO

Smoke taint (ST) is a grape-wine off-flavour that may occur when grapes absorb volatile phenols (VPs) originating from wildfire smoke (1). ST is associated with the negative sensory attributes such as smoky and ashy notes. VPs are glycosylated in the plant and thus present in both free and bound forms (2; 3). Wildfire smoke has resulted in a decline in grape and wine quality and financial losses which has become a prominent issue for the global wine industry.

Read More

NEW METHOD FOR THE QUANTIFICATION OF CONDENSED TANNINS AND OTHER WINE PHENOLIC COMPOUNDS USING THE AUTOMATED BIOSYSTEMS SPICA ANALIZER

Wine phenolic compounds are important secondary metabolites in enology due to their antioxidant and nutraceutical properties, and their role in the development of color, taste, and protection of wine from oxidation and spoilage. Tannins are valuable phenolic compounds that contribute significantly to these wine properties, especially in mouthfeel characteristics; however, tannin determination remains a significant challenge, with manual and time-consuming methods or complex methodologies. The purpose of this study is to propose a novel method for quantifying condensed tannins in finished wine products.

Read More

UNEXPECTED PRODUCTION OF DMS POTENTIAL DURING ALCOOLIC FERMENTATION FROM MODEL CHAMPAGNE-LIKE MUSTS

The overall quality of aged wines is in part due to the development of complex aromas over a long period (1.) The apparition of this aromatic complexity depends on multiple chemical reactions that include the liberation of odorous compounds from non-odorous precursors. One example of this phenomenon is found in dimethyl sulphide (DMS) which, with its characteristic odor truffle, is a known contributor to the bouquet of premium aged wine bouquet (1). DMS supposedly accumulates during the ten first years of ageing thanks to the hydrolysis of its precursor dimethylsulfoniopropionate (DMSp.) DMSp is a possible secondary by-product from the degradation of S-methylmethionine (SMM), an amino acid iden- tified in grapes (2), which can be metabolized by yeast during alcoholic fermentation.

Read More

YEAST LEES OBTAINED AFTER STARMERELLA BACILLARIS FERMENTATION AS A SOURCE OF POTENTIAL COMPOUNDS TO IMPROVE SUSTAINABILITY IN WINE- MAKING

The yeast residue left over after wine-making, known as wine yeast lees, is a source of various compounds that are of interest for wine and food industry. In winemaking, yeast-derived glycocompounds and proteins represent an example of circular economy approach since they have been proven to reduce the need for bentonite and animal-based fining agents. This leads to a reduced environmental impact in the stabilization and fining processes in winemaking. (de Iseppi et al., 2020, 2021).

Read More