terclim by ICS banner
IVES 9 IVES Conference Series 9 Defining gene regulation and co-regulation at single cell resolution in grapevine

Defining gene regulation and co-regulation at single cell resolution in grapevine

Abstract

Conventional molecular analyses provide bulk genomic/transcriptomic data that are unable to reveal the cellular heterogeneity and to precisely define how gene networks orchestrate organ development. We will profile gene expression and identify open chromatin regions at the individual cells level, allowing to define cell-type specific regulatory elements, developmental trajectories and transcriptional networks orchestrating organ development and function. We will perform scRNA-seq and snATAC-seq on leaf/berry protoplasts and nuclei and combine them with the leaf/berry bulk tissues obtained results, where the analysis of transcripts, chromatin accessibility, histone modification and transcription factor binding sites showed that a large fraction of phenotypic variation appears to be determined by regulatory rather than coding variation and that many variants have an organ-specific effect. By bioinformatics approaches we will identify cell and gene clusters, interpreting the heterogeneity from single-cell transcriptomes; subsequently, we will perform in situ hybridizations to corroborate already predicted cell-type annotations and to identify new cell-type marker genes, required for the cell identity definition, and for the experimental validations of scRNA-seq data. The realization of a single cell resolution spatiotemporal transcriptomic and chromatin accessibility map of grapevine berry will allow to link gene expression profiles to cellular and developmental processes, uncovering part of the molecular mechanisms of ripening and slowly providing the key in maintaining high quality grapes and wine. Building organ-scale gene expression maps is essential to drive technological innovation such as reprogramming cell identity and inducing phenotypic changes via cell-type-specific gene editing.

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Chiara Foresti1*, Michele Morgante2, Paola Paci3, Sara Zenoni1

1Department of Biotechnology, University of Verona, Verona, Italy
2IGA and Department of Agri-food, Environmental and Animal Sciences, University of Udine, Italy
3Institute for System Analysis and Computer Science “Antonio Ruberti”, National Research Council, Rome, Italy

Contact the author*

Keywords

Single-cell RNA-seq, single nucleus ATAC-seq, gene expression regulation, gene network, developmental trajectories

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Étude de la cinétique de transfert du 2,4,6-trichloroanisole (TCA) entre des bouchons en liège naturel et le vin – premiers résultats

The last step in winemaking is packaging the wines for market placement, while preserving the quality attained during vinification. Since the 1980s, 2,4,6-trichloroanisole (TCA) has been recognised as an incidental and random contaminant of cork, with its migration into wine thought to contribute to ‘cork taint’. This molecule is not a cork component and little is known about how it is formed on trees. Its formation from the chlorine used to wash the cork stoppers, long suspected, has been excluded by the abandonment of chlorine washing.

VitiCanopy to measure vine pruning mass and assess above ground vineyard carbon storage

The wine industry is increasingly focused on carbon accounting due to consumer’s demand and the industry’s goal of reducing carbon emissions.

Fructose implication in the Sotolon formation in fortified wines: preliminary results

Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a naturally occurring odorant compound with a strong caramel/spice-like scent, present in many foodstuffs. Its positive contribution for the aroma of different fortified wines such as Madeira, Port and Sherry is recognized. In contrast, it is also known to be responsible for the off-flavor character of prematurely aged dry white wines. The formation mechanisms of sotolon in wine are still not well elucidated, particularly in Madeira wines, which are submitted to thermal processing during its traditional ageing. The sotolon formation in these wines has been related to sugar degradation mechanisms, particularly from fructose [1].

Wine shaking during transportation: influence on the analytical and sensory parameters of wine

According to OIV reports, annual world wine consumption fluctuated around 240-245 mln hL over the past decade. The general market globalization has led to the situation when almost half of the consumed wine is exported to other countries. Of this volume, more than 60 mln hL are bottled still and sparkling wines.

On the meaning of looking for terroir perceptions in blind tastings

If one considers as “physical or sensory attributes” of a wine its concentrations of alcohol and of other substances, it can be stated that another class of attributes exists