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Characterization of Gene Expression Profile, Phenolic Composition, and Antioxidant Capacity in Red-Fleshed Grape Berries and Their Wines
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-06-19 00:00:00 , DOI: 10.1021/acs.jafc.8b01323 Qianyu Yue 1 , Lili Xu 1 , Guangqing Xiang 1 , Xin Yu 1 , Yuxin Yao 1
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-06-19 00:00:00 , DOI: 10.1021/acs.jafc.8b01323 Qianyu Yue 1 , Lili Xu 1 , Guangqing Xiang 1 , Xin Yu 1 , Yuxin Yao 1
Affiliation
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Gene expression profile, phenolic composition, and antioxidant capacity were evaluated in red-fleshed berries and their wines (RF berries and wines) from new grape genotypes. Transcriptomic analysis revealed that ten metabolic pathways involved in polyphenol synthesis and catabolism were significantly altered, and 13 genes related to the biosynthesis and transport of phenolics were largely upregulated in RF berries compared to that of Cabernet Sauvignon (CS). Expression of MybA1 was associated with anthocyanin accumulation in red flesh. Additionally, RF berries and wines contained higher concentrations of total anthocyanins, phenols, flavonoids, and proanthocyanidins than those in CS berries and wine. Particularly, diglucosides of malvidin, peonidin, delphinidin, and cyanidin were present in red flesh and RF wines, but they were undetectable or present at very low concentrations in CS flesh and wine. Cinnamic acid and ferulic acid were clearly increased in the RF wines compared to those in the CS wine. Additionally, the RF wines had higher antioxidant capacity than that in the CS wine, and total anthocyanin content was significantly correlated to antioxidant capacity. This research provides insight into the mechanisms underlying grape flesh coloration and the composition of phenolic compounds in RF berries and wines.
中文翻译：
红肉葡萄浆果及其酒中基因表达谱，酚类成分和抗氧化能力的表征
对来自新葡萄基因型的红肉浆果及其葡萄酒（RF浆果和葡萄酒）的基因表达谱，酚类成分和抗氧化能力进行了评估。转录组学分析显示，与赤霞珠（CS）相比，RF浆果中与多酚合成和分解代谢有关的10个代谢途径被显着改变，与酚类物质的生物合成和运输有关的13个基因在很大程度上被上调。MybA1的表达与花肉中花青素的积累有关。此外，RF浆果和葡萄酒中总花色苷，酚，类黄酮和原花青素的含量比CS浆果和葡萄酒中的高。尤其是，在红色果肉和RF葡萄酒中存在麦维京素，peonidin，delphinidin和cyanidin的二糖苷，但在CS肉和葡萄酒中无法检测到或以非常低的浓度存在。与CS酒相比，RF酒中的肉桂酸和阿魏酸明显增加。另外，RF葡萄酒比CS葡萄酒具有更高的抗氧化能力，并且总花色苷含量与抗氧化能力显着相关。这项研究提供了对RF浆果和葡萄酒中葡萄果肉着色的潜在机理以及酚类化合物组成的见解。
更新日期：2018-06-19
中文翻译：
红肉葡萄浆果及其酒中基因表达谱，酚类成分和抗氧化能力的表征
对来自新葡萄基因型的红肉浆果及其葡萄酒（RF浆果和葡萄酒）的基因表达谱，酚类成分和抗氧化能力进行了评估。转录组学分析显示，与赤霞珠（CS）相比，RF浆果中与多酚合成和分解代谢有关的10个代谢途径被显着改变，与酚类物质的生物合成和运输有关的13个基因在很大程度上被上调。MybA1的表达与花肉中花青素的积累有关。此外，RF浆果和葡萄酒中总花色苷，酚，类黄酮和原花青素的含量比CS浆果和葡萄酒中的高。尤其是，在红色果肉和RF葡萄酒中存在麦维京素，peonidin，delphinidin和cyanidin的二糖苷，但在CS肉和葡萄酒中无法检测到或以非常低的浓度存在。与CS酒相比，RF酒中的肉桂酸和阿魏酸明显增加。另外，RF葡萄酒比CS葡萄酒具有更高的抗氧化能力，并且总花色苷含量与抗氧化能力显着相关。这项研究提供了对RF浆果和葡萄酒中葡萄果肉着色的潜在机理以及酚类化合物组成的见解。
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