Effects of UVA disappearance and presence on the acylated anthocyanins formation in grape berries

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY Food Chemistry Molecular Sciences Pub Date : 2022-12-30 DOI:10.1016/j.fochms.2022.100142

Haining Yin , Lin Wang , Fucheng Wang , Zhumei Xi

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引用次数: 1

Abstract

Ultraviolet A (UVA), the major component of the UV, plays a crucial role in formatting the characteristics of color in wine grapes by influencing its anthocyanin composition and contents. Results showed that anthocyanin biosynthesis was suppressed by UVA screening and enhanced by irradiation. The acetylation and p-coumaroylation of anthocyanins were more pronounced and showed positive correlation with a* and negative correlation with L*, b*, C*, and h, thereby leading to changes in color. Weighted gene co-expression network analysis showed that two modules (red and turquoise) were significantly related to the acetylation and p-coumaroylation of peonidin. In addition, relative gene expression assays and correlation analysis also indicated that VvMYBA1 might influence anthocyanin accumulation by directly regulating VvOMT expression and increasing the flux to the vacuole through VvGST4. In conclusion, the results helped in improving our understanding of the role of UVA in skin color formation.

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UVA的消失和存在对葡萄果实中酰基化花青素形成的影响

UVA (Ultraviolet A, UVA)是紫外光的主要成分，通过影响葡萄花青素的组成和含量，对葡萄的颜色特征起着至关重要的作用。结果表明，UVA筛选抑制了花青素的合成，照射促进了花青素的合成。花青素的乙酰化和对香豆素化更为明显，与a*呈正相关，与L*、b*、C*、h呈负相关，从而导致颜色的变化。加权基因共表达网络分析显示，两个模块(红色和绿松石)与芍药苷乙酰化和对香豆素化显著相关。此外，相关基因表达分析和相关分析也表明，VvMYBA1可能通过直接调控VvOMT的表达，并通过VvGST4增加向液泡的通量，从而影响花青素的积累。总之，这些结果有助于提高我们对UVA在皮肤颜色形成中的作用的理解。

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.