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…

ANTIOXIDANT CAPACITY OF INACTIVATED NON-SACCHAROMYCES YEASTS

The importance of the non-Saccharomyces yeasts (NSY) in winemaking has been extensively reviewed in the past for their aromatic or bioprotective capacity while, recently their antioxidant/antiradical potential has emerged under winemaking conditions. In the literature the antioxidant potential of NSY was solely explored through their capacity to improve glutathione (GSH) content during alcoholic fermen- tation [1], while more and more studies pointed out the activity of the non-glutathione soluble fraction released by yeasts [2].

Read More

SHIRAZ FLAVONOID EXTRACTABILITY IMPACTED BY HIGH AND EXTREME HIGH TEMPERATURES

Climate change is leading to an increase in average temperature and in the severity and occurrence of heatwaves, and is already disrupting grapevine phenology. In Australia, with the evolution of the weather of grape growing regions that are already warm and hot, berry composition including flavonoids, for which biosynthesis depends on bunch microclimate, are expected to be impacted [1]. These compounds, such as anthocyanins and tannins, contribute substantially to grape and wine quality. The goal of this research was to determine how flavonoid extraction is impacted when bunches are exposed to high (>35 °C) and extreme high (>45 °C) temperatures during berry development and maturity.

Read More

MAPPING OF GAS-PHASE CO₂ IN THE HEADSPACE OF CHAMPAGNE GLASSES BY USING AN INFRARED LASER SENSOR UNDER STATIC TASTING CONDITIONS

From the chemical angle, Champagne wines are complex hydro-alcoholic mixtures supersaturated with dissolved carbon dioxide (CO₂). During the pouring process and throughout the several minutes of tasting, the headspace of a champagne glass is progressively invaded by many chemical species, including gas-phase CO₂ in large majority. CO₂ bubbles nucleated in the glass and collapsing at the champagne surface act indeed as a continuous paternoster lift for aromas throughout champagne or sparkling wine tasting [1]. Nevertheless, inhaling a gas space with a concentration of gaseous CO₂ close to 30% and higher triggers a very unpleasant tingling sensation, the so-called “carbonic bite”, which might completely perturb the perception of the wine’s bouquet.

Read More

CHARACTERIZATION AND IDENTIFICATION OF YEAST BIOACTIVE PEPTIDES RELEASED DURING FERMENTATION AND AUTOLYSIS IN MODEL WINE

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccharides,
proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality.
Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine
characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxidant,
and antihypertensive potentials. However, the peptides detected in wine can be influenced by the
interaction between yeasts and grape components.

Read More

WINE AS AN EMOTIONAL AND AESTHETIC OBJECT: IMPACT OF EXPERTISE

Wine tasting has been shown to provide emotions to tasters (Coste et al. 2018). How will expertise impact this emotional response? Burnham and Skilleås (2012) reported that the cultural, experiential, and aesthetic competencies characterize an expert in wine compared to a novice. Although there is no consensual definition of an aesthetic experience, Burnham and Skilleås (2012) reported that aesthetic appreciation is “disinterested, normative for others and communicable” in comparison to sensory pleasure.

Read More