Effects of foliar applications of γ-polyglutamic acid and alginic acid on the quality and antioxidant activity of Marselan grapes and wines.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-12-24 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2024.102112

Huawei Chen, Lijian Zhang, Bowei Yang, Miaomiao Wang, Litao Ma, Jingjing Shi, Zhenwen Zhang, Qingqing Zeng

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Abstract

This study investigated the effects of γ-polyglutamic acid (PGA) and alginic acid (ALA) on grapes and wines. Marselan grapes were utilized to assess the accumulation and synthesis of phenolic compounds and antioxidant activity. The 0.35 % (v/v) PGA (PGA2) significantly enhanced the antioxidant activity of both grapes and wines in both years. Overall, treatments with 0.45 % (v/v) PGA (PGA3), 0.45 % (v/v) ALA (ALA3), and 0.25 % (v/v) ALA (ALA1) notably increased the total phenolic and anthocyanin content in both grapes and wines. Among these, PGA3 treatment significantly upregulated the levels of Delphinidin-3-O-(6-acetyl)-glucoside, Cyanidin-3-O-(6-acetyl)-glucoside, Peonidin-3-O-glucoside, and Malvidin-3-O-(trans-6-O-coumaryl)-glucoside in both years. Additionally, PGA3 treatment elevated the expression of the VvPAL, VvCHS, VvDFR and VvLDOX genes across both years. In contrast, ALA3 and ALA1 treatments increased anthocyanin content by upregulating the expression of VvCHS, VvF3'H and VvUFGT genes. In summary, PGA3 treatment significantly enhanced the phenolic compounds and antioxidant activity in both grapes and wines. These findings demonstrate the potential of PGA and ALA as biostimulants to significantly enhance grape and wine quality in viticulture.

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叶面施用γ-聚谷氨酸和褐藻酸对马塞兰葡萄和葡萄酒品质及抗氧化活性的影响。

本文研究了γ-聚谷氨酸（PGA）和海藻酸（ALA）对葡萄和葡萄酒的影响。以马塞兰葡萄为研究对象，对其酚类化合物的积累、合成和抗氧化活性进行了评价。浓度为0.35% （v/v）的PGA （PGA2）显著提高了葡萄和葡萄酒的抗氧化活性。总的来说，0.45% (v/v) PGA （PGA3）、0.45% (v/v) ALA （ALA3）和0.25% (v/v) ALA （ALA1）处理显著提高了葡萄和葡萄酒中总酚和花青素的含量。其中，PGA3处理在两年内均显著上调了飞鸽苷-3- o -（6-乙酰基）-葡萄糖苷、花青素-3- o -（6-乙酰基）-葡萄糖苷、芍药苷-3- o -葡萄糖苷和马齿苋苷-3- o -（反式6- o -香豆基）-葡萄糖苷的水平。此外，PGA3治疗在两年内均升高了VvPAL、VvCHS、VvDFR和VvLDOX基因的表达。ALA3和ALA1处理通过上调VvCHS、VvF3'H和VvUFGT基因的表达来提高花青素含量。综上所述，PGA3处理显著提高了葡萄和葡萄酒中的酚类化合物和抗氧化活性。这些发现证明了PGA和ALA作为生物刺激剂在葡萄栽培中显著提高葡萄和葡萄酒质量的潜力。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.