Differences in Vvufgt and VvmybA1 Gene Expression Levels and Phenolic Composition in Table Grape (Vitis vinifera L.) ‘Red Globe’ and Its Somaclonal Variant ‘Pink Globe’

Abstract

A novel 'Red Globe' (RG)-derived grape variety, 'Pink Globe' (PG), was described and registered as a new genotype, with earlier ripening and sweeter taste than those of RG. Microsatellite analysis revealed that PG and RG are undifferentiable; however, the PG VvmybA1c contains six single-nucleotide polymorphisms within the coding and noncoding region, possibly related to the reduced VvmybA1 expression levels. Conversely, HPLC-DAD-ESI-MS/MS analysis showed significantly lower anthocyanin content in PG skin than in RG skin, and PG had no detectable trihydroxylated anthocyanins. Total flavonols did not differ between the variants, although some quercetin derivate concentrations were lower in PG. HPLC-FLD analysis revealed slightly higher concentrations of epicatechin and a procyanidin dimer in PG seeds, although the antioxidant capacity of crude extracts from either variety did not differ significantly. These differences, particularly in monomeric anthocyanin content, can be attributed to altered activity of a MYB-type transcription factor, reducing Vvufgt expression.

Grape Pomace as a Promising Antimicrobial Alternative in Feed: A Critical Review

“…These expression levels correlated with higher measured concentrations of total anthocyanins, phenols, flavonoids, and proanthocyanidins in red fleshed berries (and their wines) compared to those of Cabarnet Sauvignon, resulting in an increased overall antioxidant capacity. Similarly, gene expression analysis of Vvufgt (encoding the CFGT enzyme responsible for catalyzing the glycosylation of anthocyanidins) and VvmybA1 (encoding a MTB-type transcription factor responsible for regulating expression of Vvufgt and other structure-related genes during ripening) showed that the Pink Globe cultivar, which usually has significantly lower levels of anthocyanins (particularly monomeric anthocyanins) had significantly lower VvmybA1 expression levels (measured close to the 50% veraison stage), leading to lower Vvufgt expression levels and decreased anthocyanin biosynthesis than its somaclonal variant …”

“…Similarly, gene expression analysis of Vvufgt (encoding the CFGT enzyme responsible for catalyzing the glycosylation of anthocyanidins) and VvmybA1 (encoding a MTB-type transcription factor responsible for regulating expression of Vvufgt and other structure-related genes during ripening) showed that the Pink Globe cultivar, which usually has significantly lower levels of anthocyanins (particularly monomeric anthocyanins) had significantly lower VvmybA1 expression levels (measured close to the 50% veraison stage), leading to lower Vvufgt expression levels and decreased anthocyanin biosynthesis than its somaclonal variant. 84 4.2. Environmental Factors.…”

Effects of Water Deficit Irrigation on Phenolic Composition and Antioxidant Activity of Monastrell Grapes under Semiarid Conditions

“…In grapes, two main groups of phenolic compounds can be found: flavonoids (i.e., anthocyanins, flavanols, and flavanols) and non-flavonoids (i.e., hydroxycinnamic and hydroxybenzoic acids and stilbenes) [ 7 ]. Several factors, such as grape variety and maturity [ 8 , 9 ], genetic diversity [ 10 ], viticulture management [ 11 ], soil characteristics [ 12 ], environmental stress [ 13 ], grapevine health status [ 14 ], and winemaking conditions, modulate grapes’ phenolic profile and concentration. Besides, Pérez-Magariño and González-San José [ 15 ], reported that differences in viticultural management and enological techniques, harvest maturity, and grape variety modify the antioxidative properties, in quality and quantity, of phenolic compounds.…”

Changes in Major Phenolic Compounds of Seeds, Skins, and Pulps from Various Vitis spp. and the Effect of Powdery and Downy Mildew Diseases on Their Levels in Grape Leaves

“…The concentration of these compounds in different parts of plants may vary, and stress factors, to which plants are exposed, may change their contents in grape berries [5]. Although the phenolic profiles of grapes depend on various factors, such as cultivar, maturity [6], genetic diversity [7], viticulture practices [8], soil characteristics [9], environmental stress and vine health status [9], the composition of phenolic compounds in grape berries strongly depends on cultivars [10][11][12]. The distribution of phenolic compounds in grape berries seems irregular.…”