terclim by ICS banner
IVES 9 IVES Conference Series 9 Proteomic profiling of grape berry presenting early loss of mesocarp cell vitality

Proteomic profiling of grape berry presenting early loss of mesocarp cell vitality

Abstract

From fruit set to ripening, the grape berry mesocarp experiences a wide range of dynamic physical, physiological, and biochemical changes, such as mesocarp cell death (MCD) and hydraulic isolation. The premature occurrence of such events is a characteristic of the Niagara Rosada (NR) variety, utilised as table grapes and winemaking. In our opinion, the onset of ripening would not cause MCD, but a down-regulation of respiratory enzymes during the early loss of cell viability, while maintaining membrane integrity. For this, we investigated three distinct developmental stages (green (E-L33), veraison (E-L35), and ripe (E-L39)) of NR berries by label-free proteomics, enzymatic respiratory activity and outer mesocarp imaging. Cell wall-modifying proteins were found to accumulate differently throughout ripening, while cytoplasmic membranes continue intact. In addition, the reduction in the mitochondria cristae density occurred simultaneously with the decrease of malate dehydrogenase and succinate dehydrogenase activities. By proteomics, we identified 956 differentially accumulated proteins, of which most were down-regulated at ripening. However, several respiratory enzymes were among the most abundant proteins at ripening, showing the maintenance of respiratory activity. Furthermore, we hypothesized that gluconeogenesis originating from malate can happen in NR berries, and that sucrose futile cycles may become an important system for storing and unloading carbohydrates. Therefore, the present data indicate that the premature loss of berry mesocarp vitality in NR was not associated with cell death. Moreover, the grape variety and cultivation region can influence protein abundance, enriching our understanding of grape berry proteome and ripening dynamics in tropical conditions.

Download the abstract

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Eduardo Monteiro1, Luan Cordeiro Corrêa1, Roberta Pena de Paschoa2, Vanildo Silveira2, Ricardo Enrique Bressan-Smith1*

1 Universidade Estadual do Norte Fluminense, Plant Physiology Lab
2 Universidade Estadual do Norte Fluminense, Laboratório de Biotecnologia

Contact the author*

Keywords

grapevine, tropical viticulture, berry maturation

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Oak wood influence on the organoleptic perception of red wine

Some wood substances such as ellagitannins (vescalagin, castalagin, grandinin, roburins (A, B, C, D, E)…) can be extracted during wine ageing in oak barrels. The level of these hydrolysable tannins in wine depends of the species and origin of oak wood as well as its treatment during barrel realization.

Read More

The effect of wine cork closures on volatile sulfur compounds during accelerated post-bottle ageing in Shiraz wines

Reduced off-flavour is an organoleptic defect due to an excess of volatile sulfur compounds (VSC) in wine and often happening in Shiraz wines. This off-flavour is a direct consequence of the lack of oxygen flow during winemaking and bottle storage. Therefore, wine closure could have a direct impact on the formation of VSC due to the oxygen transfer rate that can modulate their levels. Even if dimethylsulfide (DMS) contributes to reduced off-flavor, it is also a fruity note enhancer in wine and its evolution during wine ageing is not well understood.

Read More

EFFECTS OF WINEMAKING FACTORS AND AGEING ON THE POLYPHENOLIC AND COLORIMETRIC PROFILES IN RED WINES PRONE TO COLOUR INSTABILITY

The effects of (A) grape freezing, and (B) malolactic fermentation, have been evaluated on the chemical and colorimetric profiles of red wines from Schiava grossa cv. grapes, thus prone to colour instability. The aim was to observe if specific variables (e.g. grape freezing) could improve the extraction and stability of pigments. The samples were studied from musts up to twelve months in bottle. The study was conducted with independent parallel micro-vinifications (12 = 4 theses x 3 replicates) under strictly-controlled conditions.

Read More

Simgi® platform as a tool for the study of wine active compounds in the  gastrointestinal tract

Simgi® platform pursues the need for dynamic in vitro simulation of the human gastrointestinal tract optimized and adapted to food safety and health fields. The platform has confirmed the model’s suitability since its first’s studies with the consistency between the simulated colonic metabolism of wine polyphenols and the metabolic evolution observed with the intake of wine in human intervention studies [1]. 

Read More

HEAT BERRY : Sensitivity of berries ripening to higher temperature and impact on phenolic compounds in wine

The grapevine is an important economical crop that is very sensitive to climate changes and microclimate. The observations made during the last decades at a vineyard scale all concur to show the impact of climate change on vine physiology, resulting in accelerated phenology and earlier harvest (Jones and Davis 2000). It is well-known that berry content is affected by the ambient temperature. While the first experiences were primarily conducted on the impact of temperature on anthocyanin accumulation in the grape, few studies have focused on others component of phenolic metabolism, such as tannins.

Read More