Tartaric acid synthesis from l-ascorbic acid-1-14C in grape berries

Saito, Kazumi; Kasai, Zenzaburo

doi:10.1016/s0031-9422(00)88177-7

Cited by 52 publications

(32 citation statements)

References 10 publications

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“…Some redistribution of label does occur between carbon 1 and carbon 6 during passage of labeled hexose through the hexose phosphate pool, but this effect has seldom led to complete equilibration of label between carbon 1 and carbon 6 in previous studies of the type reported here. Figure 1 summarizes the observations reported here for P. crispum and compares these findings with those reported earlier by Saito and Kasai (30,31) for the grape berry.…”

Section: Discussionsupporting

confidence: 82%

“…It is clear from the results reported in this study that the biosynthesis of tartaric acid in Pelargonium crispum is related to L-ascorbic acid metabolism, but the path of conversion differs from that found for the grape berry by Saito and Kasai (31). In the latter, carbon 1 of L-ascorbic acid becomes one of the carboxyl carbons of tartaric acid.…”

Section: Discussioncontrasting

confidence: 47%

“…Prince Rupert using the observations that L-galactono-1 ,4-lactone is readily converted to L-ascorbic acid by plants (12,16) and that L-ascorbic acid has, in one case (31), clearly been shown to be a precursor of tartaric acid. ' This investigation was supported by National Institutes of Health Resarch Grant GM-12422 from the National Institute of General Medical Sciences.…”

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confidence: 99%

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The Biosynthesis of (+)-Tartaric Acid in Pelargonium crispum

Wagner

Loewus²

1973

Plant Physiol.

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Metabolic conversion of L-galactono-l, 4-lactone and Lascorbic acid to (+)-tartaric acid and oxalic acid has been studied in Pelargonium crispum, ev. Prince Rupert. Experiments with specifically labeled substrates suggest a path of conversion involving cleavage of L-ascorbic acid, or a metabolic product of L-ascorbic acid, between C2 and C3, such that oxalic acid arises from the two carbon fragment and (+)-tartaric acid from the four carbon fragment.

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Section: Discussionsupporting

confidence: 82%

Section: Discussioncontrasting

confidence: 47%

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confidence: 99%

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The Biosynthesis of (+)-Tartaric Acid in Pelargonium crispum

Wagner

Loewus²

1973

Plant Physiol.

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“…The biosynthesis of TA starts with L-ascorbic acid (AA) and is still not fully understood (Saito and Kasai 1969). The accumulation of TA resulting in high levels in mature berries suggests a strongly active metabolic pathway that may compete for AA with redoxassociated functions more commonly linked to in vivo AA pools (Melino et al 2009).…”

Section: Introductionmentioning

confidence: 99%

The vacuolar channel VvALMT9 mediates malate and tartrate accumulation in berries of Vitis vinifera

Angeli

Baetz

Francisco

et al. 2013

Planta

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Vitis vinifera L. represents an economically important fruit species. Grape and wine flavour is made from a complex set of compounds. The acidity of berries is a major parameter in determining grape berry quality for wine making and fruit consumption. Despite the importance of malic and tartaric acid (TA) storage and transport for grape berry acidity, no vacuolar transporter for malate or tartrate has been identified so far. Some members of the aluminium-activated malate transporter (ALMT) anion channel family from Arabidopsis thaliana have been shown to be involved in mediating malate fluxes across the tonoplast. Therefore, we hypothesised that a homologue of these channels could have a similar role in V. vinifera grape berries. We identified homologues of the Arabidopsis vacuolar anion channel AtALMT9 through a TBLASTX search on the V. vinifera genome database. We cloned the closest homologue of AtALMT9 from grape berry cDNA and designated it VvALMT9. The expression profile revealed that VvALMT9 is constitutively expressed in berry mesocarp tissue and that its transcription level increases during fruit maturation. Moreover, we found that VvALMT9 is targeted to the vacuolar membrane. Using patch-clamp analysis, we could show that, besides malate, VvALMT9 mediates tartrate currents which are higher than in its Arabidopsis homologue. In summary, in the present study we provide evidence that VvALMT9 is a vacuolar malate channel expressed in grape berries. Interestingly, in V. vinifera, a tartrate-producing plant, the permeability of the channel is apparently adjusted to TA. AbstractVitis vinifera L. represents an economically important fruit species. Grape and wine flavour is made of a complex set of compounds. The acidity of berries is a major parameter in determining grape berry quality for wine making and for fruit consumption. Despite the importance of malic and tartaric acid storage and transport for grape berry acidity no vacuolar transporter for malate or tartrate has been identified so far. Some members of the ALMT (ALuminium activated Malate Transporter) anion channel family from Arabidopsis thaliana have been shown to be involved in mediating malate fluxes across the tonoplast. Therefore, we hypothesized that a homologue of these channels could have a similar role in V. vinifera grape berries. We identified homologues of the Arabidopsis vacuolar anion channel AtALMT9 through a TBLASTX search on the V. vinifera genome database. We cloned the closest homologue of AtALMT9 from grape berry cDNA and designated it VvALMT9. The expression profile revealed that VvALMT9 is constitutively expressed in berry mesocarp tissue and that its transcription level increases during fruit maturation. Moreover, we found that VvALMT9 is targeted to the vacuolar membrane. Using patch-clamp analysis we could show that, besides malate, VvALMT9 mediates tartrate currents which are higher than in its Arabidopsis homologue. In summary, in the present study we provide evidence that VvALMT9 is a vacuolar malate channel expr...

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“…In our previous paper concerning the biosynthesis of TA (25), we showed that [1-'4CJAA is an effective precursor of carboxyllabeled TA in ripening grape berries. We also noted that considerable 14C was found in TA after feeding [6-14C] Administration of Labeled Compounds.…”

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confidence: 95%

Conversion of Labeled Substrates to Sugars, Cell Wall Polysaccharides, and Tartaric Acid in Grape Berries

Saito¹,

Kasai²

1978

Plant Physiol.

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IU-_4CISucrose, myo_IU-'4Clinositol, 16-'4CI-and IU-14Clglucuronate, UDP-IU-_4Clglucuronate, IU-_4Clgluconate, and L-11-"4Clascorbic acid were fed into grape berries, Vids labruscs L. cv. Delaware, at intervals throughout the ripening process and incorporation of 14C into several metabolites was studied.IU-'4CISucrose was the most effectve precursor of cellulose in young grape berries and of glucose and fructose in mature berries. On the other hand, UDP-IU-_4Cjglucuronate was the best precursor of pectic substance, followed by 114Cjglucuronate and myo_IU-_4Clinositol. L-1-"4ClAscorbic acid was the most effective precursor of tartaric acid. In young berries, IU-"Cisucrose and IU-14Clgluconate also produced labeled tartaric acid, the latter a somewhat better precursor in the 3 weeks following flowering. The remaining test compounds were only poor sources of 14C for tartaric acid although all three, glucuronate, UDP-glucuronate, and myoinositol, were utilized by the grape berry for pectin biosynthesis.These results strongly indicate that tartaric acid is synthesized by a C-1 oxidation mechanism of hexose in young grape berries.Tartaric acid is a well known organic acid which accumulates in some species of higher plants (26,27). Nevertheless, the physiological role(s) of TA' as well as the biochemical basis of such role(s) remain obscure. One of the most familiar plants which accumulate TA is the grape.The content of TA in a plant reflects its balance of TA assimilation and dissimilation. Recently, we proposed a mechanism for TA dissimilation in grape leaves (32). Exogenously supplied ['4CJTA is readily dissimilated to "CO2 by grape berries (31) but only a small portion of the TA present in grape berries is utilized in this way once it has equilibrated with the physiological pool (24,31).In our previous paper concerning the biosynthesis of TA (25), we showed that [1-'4CJAA is an effective precursor of carboxyllabeled TA in ripening grape berries. We also noted that considerable 14C was found in TA after feeding [6-14C] Administration of Labeled Compounds. Labeled compounds were introduced into vine-attached grape clusters by means of cotton thread as described in a previous paper (25). Young grape berries (20-50 days after flowering) were given 2 ,uCi while mature berries (60-90 days after flowering) were given 4 ,uCi of each "Csubstrate. Berry clusters were harvested 48 hr after feeding. Experiment I. To identify the most labeled berries in a freshly harvested cluster, the peduncle of each berry was detached and analyzed for 14C individually by suspension in a vial ofscintillation solution. Then, several of the most intensively labeled berries (totaling 1 g in fresh wt) were selected as samples for 14C analysis.Labeled berries were lyophilized and their 14C constituents fractionated by the procedure outlined in Figure 1. In this procedure, freeze-dried berries were ground in a mortar and extracted successively with 80%o ethyl alcohol (fraction 1), H20 (fractions 2 and 3), hot H20 (fraction 4), and hot ED...

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Tartaric acid synthesis from l-ascorbic acid-1-14C in grape berries

Cited by 52 publications

References 10 publications

The Biosynthesis of (+)-Tartaric Acid in Pelargonium crispum

The Biosynthesis of (+)-Tartaric Acid in Pelargonium crispum

The vacuolar channel VvALMT9 mediates malate and tartrate accumulation in berries of Vitis vinifera

Conversion of Labeled Substrates to Sugars, Cell Wall Polysaccharides, and Tartaric Acid in Grape Berries

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