Abstract
To determine the mechanism of inhibition of anthocyanin accumulation in the skin of grape berries due to high temperature, the effects of high temperature on anthocyanin composition and the responses in terms of gene transcript levels were examined using Vitis vinifera L. cv. Cabernet Sauvignon. High temperature (maximum 35 degrees C) reduced the total anthocyanin content to less than half of that in the control berries (maximum 25 degrees C). HPLC analysis showed that the concentrations of anthocyanins, with the exception of malvidin derivatives (3-glucoside, 3-acetylglucoside, and 3-p-coumaroylglucoside), decreased considerably in the berries grown under high temperature as compared with the control. However, Affymetrix Vitis GeneChip microarray analysis indicated that the anthocyanin biosynthetic genes were not strongly down-regulated at high temperature. A quantitative real time PCR analysis confirmed this finding. To demonstrate the possibility that high temperature increases anthocyanin degradation in grape skin, stable isotope-labelled tracer experiments were carried out. Softened green berries of Cabernet Sauvignon were cut and aseptically incubated on filter paper with 1 mM aqueous L-[1-(13)C]phenylalanine solution for 1 week. Thereafter, the changes in (13)C-labelled anthocyanins were examined under different temperatures (15, 25, and 35 degrees C). In the berries cultured at 35 degrees C, the content of total (13)C-labelled anthocyanins that were produced before exposure to high temperature was markedly reduced as compared with those cultured at 15 degrees C and 25 degrees C. These data suggest that the decrease in anthocyanin accumulation under high temperature results from factors such as anthocyanin degradation as well as the inhibition of mRNA transcription of the anthocyanin biosynthetic genes.
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Claims 5
Claim · model-written summary
High temperature (maximum 35 degrees C) reduced total anthocyanin content in grape berries to less than half of the control berries.
- Taxon
- Vitis vinifera L.
Vitis viniferae0 - Treatment
- High temperature (maximum 35 degrees C)e1
- Outcome
- total anthocyanin contente1
- Direction
- reducede1
- Value
- less than halfe1
- Comparator
- control berries (maximum 25 degrees C)e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“High temperature (maximum 35 degrees C) reduced the total anthocyanin content to less than half of that in the control berries (maximum 25 degrees C)”
e0“Vitis vinifera L. cv. Cabernet Sauvignon”
Claim · model-written summary
High temperature decreased the concentrations of anthocyanins, except malvidin derivatives, in grape berries compared with the control.
- Taxon
- Vitis vinifera L.Vitis viniferae0
- Treatment
- high temperaturee2
- Outcome
- concentrations of anthocyaninse2
- Direction
- decreased considerablye2
- Qualifier
- with the exception of malvidin derivativese2
- Comparator
- the controle2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“HPLC analysis showed that the concentrations of anthocyanins, with the exception of malvidin derivatives (3-glucoside, 3-acetylglucoside, and 3-p-coumaroylglucoside), decreased considerably in the berries grown under high temperature as compared with the control”
e0“Vitis vinifera L. cv. Cabernet Sauvignon”
Claim · model-written summary
Anthocyanin biosynthetic genes were not strongly down-regulated at high temperature.
- Taxon
- Vitis vinifera L.Vitis viniferae0
- Treatment
- high temperaturee3
- Gene
- anthocyanin biosynthetic genese3
- Outcome
- anthocyanin biosynthetic genes were not strongly down-regulatede3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“However, Affymetrix Vitis GeneChip microarray analysis indicated that the anthocyanin biosynthetic genes were not strongly down-regulated at high temperature”
e0“Vitis vinifera L. cv. Cabernet Sauvignon”
Claim · model-written summary
Anthocyanins labelled from phenylalanine were markedly reduced in berries cultured at 35 degrees C compared with 15 and 25 degrees C.
- Taxon
- Vitis vinifera L.Vitis viniferae0
- Treatment
- cultured at 35 degrees Ce4
- Outcome
- content of total (13)C-labelled anthocyaninse4
- Direction
- markedly reducede4
- Comparator
- cultured at 15 degrees C and 25 degrees Ce4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“In the berries cultured at 35 degrees C, the content of total (13)C-labelled anthocyanins that were produced before exposure to high temperature was markedly reduced as compared with those cultured at 15 degrees C and 25 degrees C”
e0“Vitis vinifera L. cv. Cabernet Sauvignon”
Claim · model-written summary
The decrease in anthocyanin accumulation under high temperature is suggested to result from anthocyanin degradation and from inhibited transcription of the anthocyanin biosynthetic genes.
- Taxon
- Vitis vinifera L.Vitis viniferae0
- Treatment
- high temperaturee5
- Gene
- anthocyanin biosynthetic genese5
- Outcome
- decrease in anthocyanin accumulatione5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“These data suggest that the decrease in anthocyanin accumulation under high temperature results from factors such as anthocyanin degradation as well as the inhibition of mRNA transcription of the anthocyanin biosynthetic genes”
e0“Vitis vinifera L. cv. Cabernet Sauvignon”
The same questions in other papers
heat · quality: phytochemicals · Vitis vinifera (wine grape)Results agree
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- no effect
- no effect
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See all 10 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.