Loss of anthocyanins and modification of the anthocyanin profiles ingrape berries of Malbec and Bonarda grown under high temperature conditions

Autores
de Rosas, María Inés; Ponce, María Teresa; Malovini, Emiliano Jesus; Deis, Leonor; Cavagnaro, Juan Bruno; Cavagnaro, Pablo
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Malbec and Bonarda are the two most widely cultivated grape varieties in Argentina, and their derivedred wines are recognized worldwide, being their intense color a major quality trait. The temperature dur-ing fruit ripening conditions berries color intensity. In the main viticulture region of Malbec and Bonardaa 2–3◦C increase in temperature has been predicted for the upcoming years as consequence of the globalclimate change. In the present study, this predicted temperature raise was simulated under field-cropconditions, and its effect on anthocyanin pigmentation in berries of Malbec and Bonarda was monitoredby HPLC analysis throughout the ripening process, in two growing seasons. Additionally, expression lev-els of regulatory (MYBA1 and MYB4) and structural (UFGT and Vv3AT) anthocyanin genes were monitoredin Malbec berry skins. Although cultivar-dependent time-course variation was observed for total antho-cyanin content, in general, the berries of both cultivars grown under high temperature (HT) conditions hadsignificantly lower total anthocyanins (∼28–41% reduction), and a higher proportion of acylated antho-cyanins, than their respective controls. Expression of MYBA1 and UFGT, but not MYB4, was correlated withanthocyanin pigmentation at half ripening and harvest, whereas overexpression of the acyltransferasegene Vv3AT was associated with higher anthocyanin acylation in HT berries. These results suggest thatcolor development and pigment modifications in Malbec berries under HT are regulated at transcrip-tional level by MYBA1, UFGT, and Vv3AT genes. These data contribute to the general understanding on theeffect of high temperatures on anthocyanin biochemistry and genetic regulation, and may have directimplications in the production of high-quality wines from Malbec and Bonarda.
EEA La Consulta
Fil: de Rosas, María Inés. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Biológicas. Cátedra de Fisiología Vegetal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Ponce, María Teresa. Universidad Nacional de Cuyo. Cátedra de Fisiología Vegetal; Argentina
Fil: Malovini, Emiliano Jesus. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Biológicas. Cátedra de Fisiología Vegetal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Deis, Leonor. Universidad Nacional de Cuyo. Cátedra de Fisiología Vegetal; Argentina
Fil: Cavagnaro, Juan Bruno. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Biológicas. Cátedra de Fisiología Vegetal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fuente
Plant science 258 : 137–145. (2017)
Materia
Vid
Antocianinas
Calor
Cambio Climático
Climate Change
Heat
Anthocyanins
Grapevines
Malbec
Bonarda
Vv3AT
MYB Transcription Factor
High Temperature
Temperatura Alta
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2805
Acceder
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oai_identifier_str oai:localhost:20.500.12123/2805
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Loss of anthocyanins and modification of the anthocyanin profiles ingrape berries of Malbec and Bonarda grown under high temperature conditionsde Rosas, María InésPonce, María TeresaMalovini, Emiliano JesusDeis, LeonorCavagnaro, Juan BrunoCavagnaro, PabloVidAntocianinasCalorCambio ClimáticoClimate ChangeHeatAnthocyaninsGrapevinesMalbecBonardaVv3ATMYB Transcription FactorHigh TemperatureTemperatura AltaMalbec and Bonarda are the two most widely cultivated grape varieties in Argentina, and their derivedred wines are recognized worldwide, being their intense color a major quality trait. The temperature dur-ing fruit ripening conditions berries color intensity. In the main viticulture region of Malbec and Bonardaa 2–3◦C increase in temperature has been predicted for the upcoming years as consequence of the globalclimate change. In the present study, this predicted temperature raise was simulated under field-cropconditions, and its effect on anthocyanin pigmentation in berries of Malbec and Bonarda was monitoredby HPLC analysis throughout the ripening process, in two growing seasons. Additionally, expression lev-els of regulatory (MYBA1 and MYB4) and structural (UFGT and Vv3AT) anthocyanin genes were monitoredin Malbec berry skins. Although cultivar-dependent time-course variation was observed for total antho-cyanin content, in general, the berries of both cultivars grown under high temperature (HT) conditions hadsignificantly lower total anthocyanins (∼28–41% reduction), and a higher proportion of acylated antho-cyanins, than their respective controls. Expression of MYBA1 and UFGT, but not MYB4, was correlated withanthocyanin pigmentation at half ripening and harvest, whereas overexpression of the acyltransferasegene Vv3AT was associated with higher anthocyanin acylation in HT berries. These results suggest thatcolor development and pigment modifications in Malbec berries under HT are regulated at transcrip-tional level by MYBA1, UFGT, and Vv3AT genes. These data contribute to the general understanding on theeffect of high temperatures on anthocyanin biochemistry and genetic regulation, and may have directimplications in the production of high-quality wines from Malbec and Bonarda.EEA La ConsultaFil: de Rosas, María Inés. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Biológicas. Cátedra de Fisiología Vegetal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Ponce, María Teresa. Universidad Nacional de Cuyo. Cátedra de Fisiología Vegetal; ArgentinaFil: Malovini, Emiliano Jesus. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Biológicas. Cátedra de Fisiología Vegetal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Deis, Leonor. Universidad Nacional de Cuyo. Cátedra de Fisiología Vegetal; ArgentinaFil: Cavagnaro, Juan Bruno. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Biológicas. Cátedra de Fisiología Vegetal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina2018-07-17T14:04:16Z2018-07-17T14:04:16Z2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/2805https://www.sciencedirect.com/science/article/pii/S01689452163051550168-9452https://doi.org/10.1016/j.plantsci.2017.01.015Plant science 258 : 137–145. (2017)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:21Zoai:localhost:20.500.12123/2805instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:22.226INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Loss of anthocyanins and modification of the anthocyanin profiles ingrape berries of Malbec and Bonarda grown under high temperature conditions
title Loss of anthocyanins and modification of the anthocyanin profiles ingrape berries of Malbec and Bonarda grown under high temperature conditions
spellingShingle Loss of anthocyanins and modification of the anthocyanin profiles ingrape berries of Malbec and Bonarda grown under high temperature conditions
de Rosas, María Inés
Vid
Antocianinas
Calor
Cambio Climático
Climate Change
Heat
Anthocyanins
Grapevines
Malbec
Bonarda
Vv3AT
MYB Transcription Factor
High Temperature
Temperatura Alta
title_short Loss of anthocyanins and modification of the anthocyanin profiles ingrape berries of Malbec and Bonarda grown under high temperature conditions
title_full Loss of anthocyanins and modification of the anthocyanin profiles ingrape berries of Malbec and Bonarda grown under high temperature conditions
title_fullStr Loss of anthocyanins and modification of the anthocyanin profiles ingrape berries of Malbec and Bonarda grown under high temperature conditions
title_full_unstemmed Loss of anthocyanins and modification of the anthocyanin profiles ingrape berries of Malbec and Bonarda grown under high temperature conditions
title_sort Loss of anthocyanins and modification of the anthocyanin profiles ingrape berries of Malbec and Bonarda grown under high temperature conditions
dc.creator.none.fl_str_mv de Rosas, María Inés
Ponce, María Teresa
Malovini, Emiliano Jesus
Deis, Leonor
Cavagnaro, Juan Bruno
Cavagnaro, Pablo
author de Rosas, María Inés
author_facet de Rosas, María Inés
Ponce, María Teresa
Malovini, Emiliano Jesus
Deis, Leonor
Cavagnaro, Juan Bruno
Cavagnaro, Pablo
author_role author
author2 Ponce, María Teresa
Malovini, Emiliano Jesus
Deis, Leonor
Cavagnaro, Juan Bruno
Cavagnaro, Pablo
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Vid
Antocianinas
Calor
Cambio Climático
Climate Change
Heat
Anthocyanins
Grapevines
Malbec
Bonarda
Vv3AT
MYB Transcription Factor
High Temperature
Temperatura Alta
topic Vid
Antocianinas
Calor
Cambio Climático
Climate Change
Heat
Anthocyanins
Grapevines
Malbec
Bonarda
Vv3AT
MYB Transcription Factor
High Temperature
Temperatura Alta
dc.description.none.fl_txt_mv Malbec and Bonarda are the two most widely cultivated grape varieties in Argentina, and their derivedred wines are recognized worldwide, being their intense color a major quality trait. The temperature dur-ing fruit ripening conditions berries color intensity. In the main viticulture region of Malbec and Bonardaa 2–3◦C increase in temperature has been predicted for the upcoming years as consequence of the globalclimate change. In the present study, this predicted temperature raise was simulated under field-cropconditions, and its effect on anthocyanin pigmentation in berries of Malbec and Bonarda was monitoredby HPLC analysis throughout the ripening process, in two growing seasons. Additionally, expression lev-els of regulatory (MYBA1 and MYB4) and structural (UFGT and Vv3AT) anthocyanin genes were monitoredin Malbec berry skins. Although cultivar-dependent time-course variation was observed for total antho-cyanin content, in general, the berries of both cultivars grown under high temperature (HT) conditions hadsignificantly lower total anthocyanins (∼28–41% reduction), and a higher proportion of acylated antho-cyanins, than their respective controls. Expression of MYBA1 and UFGT, but not MYB4, was correlated withanthocyanin pigmentation at half ripening and harvest, whereas overexpression of the acyltransferasegene Vv3AT was associated with higher anthocyanin acylation in HT berries. These results suggest thatcolor development and pigment modifications in Malbec berries under HT are regulated at transcrip-tional level by MYBA1, UFGT, and Vv3AT genes. These data contribute to the general understanding on theeffect of high temperatures on anthocyanin biochemistry and genetic regulation, and may have directimplications in the production of high-quality wines from Malbec and Bonarda.
EEA La Consulta
Fil: de Rosas, María Inés. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Biológicas. Cátedra de Fisiología Vegetal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Ponce, María Teresa. Universidad Nacional de Cuyo. Cátedra de Fisiología Vegetal; Argentina
Fil: Malovini, Emiliano Jesus. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Biológicas. Cátedra de Fisiología Vegetal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Deis, Leonor. Universidad Nacional de Cuyo. Cátedra de Fisiología Vegetal; Argentina
Fil: Cavagnaro, Juan Bruno. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Biológicas. Cátedra de Fisiología Vegetal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
description Malbec and Bonarda are the two most widely cultivated grape varieties in Argentina, and their derivedred wines are recognized worldwide, being their intense color a major quality trait. The temperature dur-ing fruit ripening conditions berries color intensity. In the main viticulture region of Malbec and Bonardaa 2–3◦C increase in temperature has been predicted for the upcoming years as consequence of the globalclimate change. In the present study, this predicted temperature raise was simulated under field-cropconditions, and its effect on anthocyanin pigmentation in berries of Malbec and Bonarda was monitoredby HPLC analysis throughout the ripening process, in two growing seasons. Additionally, expression lev-els of regulatory (MYBA1 and MYB4) and structural (UFGT and Vv3AT) anthocyanin genes were monitoredin Malbec berry skins. Although cultivar-dependent time-course variation was observed for total antho-cyanin content, in general, the berries of both cultivars grown under high temperature (HT) conditions hadsignificantly lower total anthocyanins (∼28–41% reduction), and a higher proportion of acylated antho-cyanins, than their respective controls. Expression of MYBA1 and UFGT, but not MYB4, was correlated withanthocyanin pigmentation at half ripening and harvest, whereas overexpression of the acyltransferasegene Vv3AT was associated with higher anthocyanin acylation in HT berries. These results suggest thatcolor development and pigment modifications in Malbec berries under HT are regulated at transcrip-tional level by MYBA1, UFGT, and Vv3AT genes. These data contribute to the general understanding on theeffect of high temperatures on anthocyanin biochemistry and genetic regulation, and may have directimplications in the production of high-quality wines from Malbec and Bonarda.
publishDate 2017
dc.date.none.fl_str_mv 2017
2018-07-17T14:04:16Z
2018-07-17T14:04:16Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
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status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/2805
https://www.sciencedirect.com/science/article/pii/S0168945216305155
0168-9452
https://doi.org/10.1016/j.plantsci.2017.01.015
url http://hdl.handle.net/20.500.12123/2805
https://www.sciencedirect.com/science/article/pii/S0168945216305155
https://doi.org/10.1016/j.plantsci.2017.01.015
identifier_str_mv 0168-9452
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Plant science 258 : 137–145. (2017)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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