Phytoalexin elicitation in grape berries and their susceptibility toRhizopus stolonifer

Sarig, P.; Zutkhi, Y.; Monjauze, A.; Lisker, N.; Ben‐Arie, Ruth

doi:10.1006/pmpp.1997.0089

Cited by 83 publications

(48 citation statements)

References 21 publications

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“…Whereas González-Barrio et al (2006) found that ozone is particularly efficient in inducing viniferins in grape berries, Sarig et al (1996) observed that resveratrol accumulated in greater quantities than pterostilbene. In a follow-up study, Sarig et al (1997) demonstrated that maximum resveratrol accumulation in Rhizopus stolonifer-stressed grape berries was 4.0-8.5 times higher than that of pterostilbene, depending on Vitis vinifera cultivar. Both stilbenes reached highest concentration 24 hours after inoculation with R. stolonifer and thereafter levels declined gradually.…”

Section: Biotic Stresses and Natural Differences In Stilbene Productionmentioning

confidence: 97%

Phytoestrogens in foods on the Nordic market

Forslund¹,

Andersson²

2017

TemaNord

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Section: Biotic Stresses and Natural Differences In Stilbene Productionmentioning

confidence: 97%

Phytoestrogens in foods on the Nordic market

Forslund¹,

Andersson²

2017

TemaNord

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“…Jeandet et al (1991) described the production of resveratrol in the leaves and grapevine berries of Vitis vinifera L. (susceptible) and Vitis labrusca (tolerant) in response to UV irradiation; its production decreased during fruit ripening. Sarig et al (1997) compared the amounts of resveratrol and pterostilbene produced on UV-C irradiation of berries harvested at different stages of development. The cultivars included in this experiment ripen from May (Perlette) to August (Thompson Seedless), thus covering different environmental conditions.…”

Section: Uv Irradiation Of Grapesmentioning

confidence: 99%

Physical methods of resveratrol induction in grapes and grape products - a review

Tříska¹,

Houška²

2012

Czech J. Food Sci.

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Tříska J., Houška M. (2012): Physical methods of resveratrol induction in grapes and grape products -a review. Czech J. Food Sci., 30: 489-502.Trans-resveratrol ((E)-3,4',5-trihydroxystilbene) is a substance that is produced by a large number of plants as a phytoalexin and has a wide range of beneficial biological properties. Resveratrol has been credited as being potentially responsible for the "French paradox" -the observation that the French have a relatively low incidence of coronary heart disease, even though their diet is high in saturated fats. This review deals with the methods serving for the increase of the resveratrol content in wine products -wine and grape juices. The methods reviewed are UV irradiation of grapes and ozonisation of grapes. The discussed methods describe the ways of increasing resveratrol contents in grapes and wine using "natural" methods. Resveratrol is increased endogenously and therefore, it needs not be declared as the added substance on the product labels.

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“…Many of these factors have been investigated to enable the maximum production of resveratrol (Bavaresco, 2003). Different biotic and abiotic elicitors induce grape resveratrol (Bavaresco et al, 2001), and elicitation of resveratrol-related compounds in grape fruits has been reported in response to fungal infection caused by Botrytis cinerea (Jeandet et al, 1995), Rhizopus stolonifer (Sarig et al, 1997), and Aspergillus spp. (Bavaresco, 2003).…”

Section: Introductionmentioning

confidence: 99%

Induction of Resveratrol Biosynthesis in Grape Skins and Leaves by Ultrasonication Treatment

Hasan¹,

Baek²

2013

Korean Journal of Horticultural Science and Technology

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Abstract. Grapes (Vitis vinifera) are one of the most important fruits worldwide and are eaten raw or after conversion to jelly, jam, juice and wine. Grape skins are a major source of resveratrol (3,5,4′-trihydroxystilbene), which has the ability to reduce blood sugar as well as anticancer, anti-inflammatory, and other beneficial cardiovascular effects. In this study, we investigated the increased accumulation of resveratrol in grape skin and leaves following ultrasonication treatment, which has been shown to induce resveratrol accumulation in several plants. Various ultrasonication treatment times and incubation periods were employed to identify the optimum conditions for the maximum accumulation of resveratrol. Treatment and further incubation led to increased resveratrol in both grape skins and leaves, with the highest increases of 7.7-fold and 1.9-fold occurring in response to 5 min ultrasonication treatment followed by 6 hour incubation and 15 min ultrasonication treatment followed by 3 hour incubation, respectively. The underlying mechanism for the increased amounts of resveratrol were studied by employing a semi-quantitative RT-PCR to monitor the expression levels of the resveratrol synthase (RS) gene in response to ultrasonication treatment. The RS gene increased the expression in response to ultrasonication treatment, suggesting that up-regulation of the RS gene by ultrasonication treatment triggers increased amounts of resveratrol. Taken together, these data indicate that this simple ultrasonication treatment of grapes can be an efficient post-harvest technology for increasing resveratrol in grape skins in addition to cleaning the fruits.

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Phytoalexin elicitation in grape berries and their susceptibility toRhizopus stolonifer

Cited by 83 publications

References 21 publications

Phytoestrogens in foods on the Nordic market

Phytoestrogens in foods on the Nordic market

Physical methods of resveratrol induction in grapes and grape products - a review

Induction of Resveratrol Biosynthesis in Grape Skins and Leaves by Ultrasonication Treatment

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