The grapevine VviPrx31 peroxidase as a candidate gene involved in anthocyanin degradation in ripening berries under high temperature

Autor: Erika Cavallini, Antonio Cellini, Gianluca Allegro, Gabriele Valentini, Sara Zenoni, Ilaria Filippetti, Chiara Pastore, Nooshin Movahed, Giovanni Battista Tornielli, Erica D'Incà
Přispěvatelé: Movahed, Nooshin, Pastore, Chiara, Cellini, Antonio, Allegro, Gianluca, Valentini, Gabriele, Zenoni, Sara, Cavallini, Erika, D’Incà, Erica, Tornielli, Giovanni Battista, Filippetti, Ilaria
Rok vydání: 2016
Předmět:
0106 biological sciences
0301 basic medicine
Hot Temperature
Messenger
Grape
Plant Science
Berry
01 natural sciences
Petunia
Veraison
Anthocyanins
chemistry.chemical_compound
Gene Expression Regulation
Plant
Climate change
Vitis
Phylogeny
Plant Proteins
biology
food and beverages
Plant physiology
Ripening
Plants
Hydrogen-Ion Concentration
Plants
Genetically Modified
Horticulture
Peroxidases
Glucosyltransferases
Peroxidase
Peroxidase activity
Genetically Modified
Flowers
Genes
Plant
03 medical and health sciences
Botany
Skin color
RNA
Messenger
Genetic Association Studies
fungi
Plant
biology.organism_classification
Enzyme assay
Fruit
Heat-Shock Response
Solubility
030104 developmental biology
Gene Expression Regulation
Genes
chemistry
Anthocyanin
biology.protein
RNA
010606 plant biology & botany
Zdroj: Journal of Plant Research. 129:513-526
ISSN: 1618-0860
0918-9440
DOI: 10.1007/s10265-016-0786-3
Popis: Anthocyanin levels decline in some red grape berry varieties ripened under high-temperature conditions, but the underlying mechanism is not yet clear. Here we studied the effects of two different temperature regimes, representing actual Sangiovese (Vitis vinifera L.) viticulture regions, on the accumulation of mRNAs and enzymes controlling berry skin anthocyanins. Potted uniform plants of Sangiovese were kept from veraison to harvest, in two plastic greenhouses with different temperature conditions. The low temperature (LT) conditions featured average and maximum daily air temperatures of 20 and 29°C, respectively, whereas the corresponding high temperature (HT) conditions were 22 and 36°C, respectively. The anthocyanin concentration at harvest was much lower in HT berries than LT berries although their profile was similar under both conditions. Under HT conditions, the biosynthesis of anthocyanins was suppressed at both the transcriptional and enzymatic levels, but peroxidase activity was higher. This suggests that the low anthocyanin content of HT berries reflects the combined impact of reduced biosynthesis and increased degradation, particularly the direct role of peroxidases in anthocyanin catabolism. Overexpression of VviPrx31 decreased anthocyanin contents in Petunia hybrida petals under heat stress condition. These data suggest that high temperature can stimulate peroxidase activity thus anthocyanin degradation in ripening grape berries.
Databáze: OpenAIRE
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