terclim by ICS banner
IVES 9 IVES Conference Series 9 Elucidating the biological function of EPFL9 in grapevine roots

Elucidating the biological function of EPFL9 in grapevine roots

Abstract

Epidermal Patterning Factors are a class of cysteine rich peptides known to be involved in many developmental processes. The role of EPF1, EPF2 and EPFL9 in controlling leaf stomata formation has been well described in model plants and cereals, and recently also in grapevine, while little is known about their activity in other organs. The aim of our study is to investigate whether VviEPFL9-2 can have a specific biological function in grapevine roots, where it resulted to be expressed. As grapevine is cultivated in the form of a grafted plant, we focused our study on the commonly used rootstock Kober 5BB (Vitis berlandieri x Vitis riparia). VviEPFL9-2 was edited in Kober 5BB plants using Agrobacterium tumefaciens transformation of embryogenic calli and the CRISPR/Cas9 technology. The phenotypic evaluation in greenhouse indicated that, as expected, the leaves of knock-out (KO) plants have a significant lower stomatal density compared to WT, associated with a lower stomatal conductance. At the root level, preliminary results showed that edited plants have shorter, but ticker roots compared to WT. In addition, to further analyze the root physiology, biological replicates of two VviEPFL9-2 KO lines and WT were planted in rhizotrons and subject to a water deprivation experiment. Our results will allow us to understand if VviEPFL9-2 might be an interesting target for the application of new genomics techniques in grapevine rootstocks to make them more resilient to drought conditions. If so, a new tool will be available to face the challenges that climate changes pose to viticulture.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Umar Shahbaz1,2, Pierre Videau3, Katerina Labonova3, Stefano Piazza1, Mickael Malnoy1, Olivier Zekri3, Michele Faralli2, Lorenza Dalla Costa1*

1 Research and Innovation Centre, Fondazione Edmund Mach, San Michele all’Adige, Italy
2 Center Agriculture Food Environment (C3A), University of Trento, 38098, San Michele all’Adige, Italy
3 Novatech, Mercier Groupe, Le Champ des Noels, France

Contact the author*

Keywords

Vitis species, rootstocks, Epidermal Patterning Factors, CRISPR/Cas9, resilience to drought

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Canopy photosynthetic activity and water relations of Syrah/R99 as affected by row orientation on a particular terroir

L’activité photosynthétique et les relations hydriques de plantes de Syrah sur R99 un mois après la véraison ont été étudiées dans un vignoble de la région de Stellenbosch. Le vignoble, planté à 2,75 entre rangs et 1,5 m sur le rang, sur un sol de type Glenrosa, était en pente et exposé a l’ouest: pour les rangs on avait adopté une orientation nord

Read More

The adaptative capacity of a viticultural area (Valle Telesina, Southern Italy) to climate changes

The viticulture aiming at the production of high quality wine is very important for the landscape conservation, because it allows to combine high farmer income with soil conservation

Read More

MAPPING THE CONCENTRATIONS OF GASEOUS ETHANOL IN THE HEADSPACE OF CHAMPAGNE GLASSES THROUGH INFRARED LASER ABSORPTION SPECTROSCOPY

Under standard wine tasting conditions, volatile organic compounds (VOCs) responsible for the wine’s bouquet progressively invade the glass headspace above the wine surface. Most of wines being complex water/ethanol mixtures (with typically 10-15 % ethanol by volume), gaseous ethanol is therefore undoubtedly the most abundant VOC in the glass headspace [1]. Yet, gaseous ethanol is known to have a multimodal influence on wine’s perception [2]. Of particular importance to flavor perception is the effect of ethanol on the release of aroma compounds into the headspace of the beverage [1].

Read More

Design of microbial consortia to improve the production of aromatic amino acid derived compounds during wine fermentation

Wine contains secondary metabolites derived from aromatic amino acids (AADC), which can determine quality, stability and bioactivity. Several yeast species, as well as some lactic acid bacteria (LAB), can contribute in the production of these aromatic compounds. Winemaking should be studied as a series of microbial interactions, that work as an interconnected network, and can determine the metabolic and analytical profiles of wine. The aim of this work was to select microorganisms (yeast and LAB) based on their potential to produce AADC compounds, such as tyrosol and hydroxytyrosol, and design a microbial consortium that could increase the production of these AADC compounds in wines.

Read More

Heat requirements for grapevine varieties is essential information to adapt plant material in a changing climate

Precocity for fruit ripening is a genetically determined characteristic that is highly variable from one cultivar to another. In traditional wine-growing regions of Europe, growers have used this property to adapt the vines to local climatic conditions in order to maximize terroir expression

Read More