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…

IN DEPTH CHARACTERIZATION OF OENOLOGICAL CHARACTERISTICS OF TWO LACHANCEA THERMOTOLERANS STARTER STRAINS

Non-Saccharomyces starter cultures became increasingly popular over the years because of their potential to produce more distinctive and unique wines. The major benefit of the use of Lachancea thermotolerans as a fermentation starter is its ability to produce relevant amounts of lactic acid and reduce alcoholic strength, making it valuable for mitigating negative impacts of climate change on grapes and wine quality. Besides, like any other non-Saccharomyces yeast, L. thermotolerans can significantly affect a whole range of other physico-chemical wine parameters.

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.

EVALUATION OF INDIGENOUS SACCHAROMYCES CEREVISIAE ISOLATES FOR THEIR POTENTIAL USE AS FERMENTATION STARTERS IN ASSYRTIKO WINE

Assyrtiko is a rare ancient grape variety that constitutes one of the most popular in Greece. The objective of the current research was to evaluate indigenous Saccharomyces cerevisiae isolates as fermentation starters and also test the possible strain impact on volatile profile of Assyrtiko wine. 163 S. cerevisiae isolates, which were previously selected from spontaneous alcoholic fermentation, were identified at strain level by interdelta-PCR genomic fingerprinting. Yeasts strains were examined for their fermentative capacity in laboratory scale fermentation on pasteurized Assyrtiko grape must.

Metabolomics for grape and wine research: exploring the contributions of amino acids to wine flavour

A critical aspect of wine quality is the overall expression of wine flavour, which is formed by the interplay of volatile aroma compounds, their precursors, and taste and matrix components.
Grapes directly contribute to wine only a small number of potent aroma compounds, and the unique
sensory attributes and perceived quality of a wine result from combining 100s of metabolites of grapes, yeast and bacteria, and oak wood.

IMPACT OF METSCHNIKOWIA PULCHERRIMA DURING FERMENTATION ON AROMATIC PROFILE OF VIDAL BLANC ICEWINE

Non-Saccharomyces yeasts not only increase microbial diversity during wine fermentation, but also have a positive effect on improving wine aroma. Among these non-Saccharomyces yeast species, Metschnikowia pulcherrima is often studied and used in winemaking in recent years, but its application in icewine has been rarely reported. In this study, indigenous M. pulcherrima strains and Saccharomyces cerevisiae strains (commercial and indigenous strains) were sequentially inoculated for icewine fermentations; meanwhile, pure S. cerevisiae fermentations were used as the control; indigenous strains used above were screened from spontaneous fermentations of Vidal blanc icewine.