Metabolite profiling reveals the influence of grapevine genetic distance on the chemical signature of juices

Gomez, Hector Alonzo Gomez; Niederauer, Guilherme Francio; Minatel, Igor Otavio; Antunes, Elisa Ribeiro Miranda; Carneiro, Mara Junqueira; Sawaya, Alexandra Christine Helena Frankland; Zanus, Mauro Celso; Ritschel, Patrícia Silva; Quecini, Vera; Pereira Lima, Giuseppina Pace; Marques, Marcia Ortiz Mayo

doi:10.1002/jsfa.13124

Cited by 5 publications

(1 citation statement)

References 50 publications

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“…It can also increase the activity of antioxidant-related enzymes [27]. MJ was found to reduce oxidative stress by increasing the activity of antioxidant enzymes [28] and the accumulation of arsenic by regulating arsenic transporters [29], thus increasing the yields of two rice varieties under conditions of arsenic toxicity [30]. MJ is also an effective plant growth regulator that enhances carotenoid accumulation in maize sprouts by upregulating the expression of key genes involved in the carotenoid biosynthetic pathway [31].…”

Section: Introductionmentioning

confidence: 99%

Cymbopogon citratus Water Extract and Methyl Jasmonate Improve Polyunsaturated Fatty Acid Metabolism in Taiwanofungus camphoratus Mycelia

Wen,

Lin,

Lin

et al. 2024

Separations

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A rare medicinal fungus called Taiwanofungus camphoratus gives people resistance to illness. In order to effectively obtain high−quality T. camphoratus mycelia, we added Cymbopogon citratus (lemongrass) water extract (LWE), which was prepared using hot water and dry lemongrass leaves and methyl jasmonate (MJ) as an additive, in order to cultivate T. camphoratus mycelia. The components of LWE were identified by gas chromatography–mass spectrometry as glucose (61.66%) and galactose (17.10%). Compare to the basal medium, 0.5–2.5 g·L−1 LWE and 5–25 μmol·L−1 MJ can enhance the proliferation of mycelia and the metabolism of polyunsaturated fatty acids (PUFAs). Among them, the T. camphoratus mycelia growth rate increased to 1.292 ± 0.01 cm·d−1 and 1.285 ± 0.05 cm·d−1, improving by 2.5 g·L−1 LWE and 25 μmol·L−1 MJ, respectively. PUFAs are mainly composed of linoleic acid (LA) and oleic acid (OA). The contents of LA and OA were 0.28 ± 0.02 mg·g−1 and 0.23 ± 0.05 mg·g−1 after MJ treatment, while the contents of LA and OA were 0.08 ± 0.03 mg·g−1 and 0.05 ± 0.05 mg·g−1 after LWE treatment. Transcriptome analyses revealed that 367 and 232 genes within MJ and LWE treatment were significantly different from the basal medium. Out of 13 unigenes, FAD2−2, SCD, and FAD2−1 had the highest expression levels according to the quantitative RT−PCR result. The bioinformatics analysis showed that three genes are closely related to the M8 chromosome of T. camphoratus, and they are hydrophobic transmembrane proteins. The identification and investigation of fatty acid genes in T. camphoratus mycelia will be improved by our findings.

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Section: Introductionmentioning

confidence: 99%

Cymbopogon citratus Water Extract and Methyl Jasmonate Improve Polyunsaturated Fatty Acid Metabolism in Taiwanofungus camphoratus Mycelia

Wen,

Lin,

Lin

et al. 2024

Separations

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Wine metabolome and sensory analyses demonstrate the oenological potential of novel grapevine genotypes for sustainable viticulture in warm climates

Gómez,

Niederauer,

Minatel

et al. 2024

J Sci Food Agric

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BACKGROUNDGenetic breeding is essential to develop grapevine genotypes adapted to warm climates and resistant to pathogens. Traditionally cultivated Vitis vinifera is susceptible to biotic and abiotic stresses. Winemakers and consumers, however, perceive wines from non‐vinifera or hybrid cultivars as inferior. In this study, sensory analyses and comprehensive metabolite profiling by targeted and untargeted approaches were used to investigate the oenological potential of wines from grapes of genotypes developed throughout four breeding cycles to improve climate adaptation, sugar contents and berry color.RESULTSNovel genotypes had higher yields and the wines exhibited increased contents of polyphenols, including anthocyanins. Volatile monoterpenes in the wines decreased throughout breeding cycles in the absence of selective pressure. Polyphenol contents were higher in intermediate wines, with hydroxytyrosol contents reaching up to three times reported values. Mouthfeel attributes astringency, leafy taste, flavor and body, and persistency showed significant correlation with untargeted features. Supervised model‐based analyses of the metabolome effectively discriminate wines from distinct genetic origins.CONCLUSIONTaken together, the results demonstrate the potential of novel grapevine genotypes to a more sustainable viticulture and quality wine production in warm climates. Comprehensive metabolite profiling of the wines reveals that genotype clustering is dependent on the chemical class and that traits not submitted to selective pressure are also altered by breeding. Supervised multivariate models were effective to predict the genetic origin of the wines based on the metabolic profile, indicating the potential of the technique to identify biomarkers for wines from sustainable genotypes. © 2024 Society of Chemical Industry.

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Anthocyanin-rich grape pomace extract encapsulated in protein fibers: Colorimetric profile, in vitro release, thermal resistance, and biological activities

Jansen,

Cruz,

Fonseca

et al. 2024

Food Research International

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Metabolite profiling reveals the influence of grapevine genetic distance on the chemical signature of juices

Cited by 5 publications

References 50 publications

Cymbopogon citratus Water Extract and Methyl Jasmonate Improve Polyunsaturated Fatty Acid Metabolism in Taiwanofungus camphoratus Mycelia

Cymbopogon citratus Water Extract and Methyl Jasmonate Improve Polyunsaturated Fatty Acid Metabolism in Taiwanofungus camphoratus Mycelia

Wine metabolome and sensory analyses demonstrate the oenological potential of novel grapevine genotypes for sustainable viticulture in warm climates

Anthocyanin-rich grape pomace extract encapsulated in protein fibers: Colorimetric profile, in vitro release, thermal resistance, and biological activities

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