The grapevine VviPrx31 peroxidase as a candidate gene involved in anthocyanin degradation in ripening berries under high temperature

Anthocyanin levels decline in some red grape berry varieties ripened under high-temperature conditions, but the underlying mechanism is not yet clear. Here we studied the effects of two different temperature regimes, representing actual Sangiovese ( Vitis vinifera L.) viticulture regions, on the acc...

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Vydané v:	Journal of plant research Ročník 129; číslo 3; s. 513 - 526
Hlavní autori:	Movahed, Nooshin, Pastore, Chiara, Cellini, Antonio, Allegro, Gianluca, Valentini, Gabriele, Zenoni, Sara, Cavallini, Erika, D’Incà, Erica, Tornielli, Giovanni Battista, Filippetti, Ilaria
Médium:	Journal Article
Jazyk:	English
Vydavateľské údaje:	Tokyo Springer Japan 01.05.2016 Springer Nature B.V
Predmet:	Air temperature anthocyanins Anthocyanins - metabolism Berries Biodegradation Biomedical and Life Sciences Biosynthesis corolla Flowers - metabolism Fruit - enzymology Fruit - genetics Fruits Gene Expression Regulation, Plant Genes Genes, Plant Genetic Association Studies Glucosyltransferases - genetics Glucosyltransferases - metabolism grapes harvesting heat stress Heat tolerance Heat-Shock Response - genetics High temperature Hot Temperature Hydrogen-Ion Concentration Life Sciences Low temperature messenger RNA peroxidase Peroxidases - genetics Peroxidases - metabolism Petunia - genetics Petunia hybrida Phylogeny Plant Biochemistry Plant Ecology Plant Physiology Plant Proteins - genetics Plant Proteins - metabolism Plant Sciences Plants, Genetically Modified plastic greenhouses Regular Paper ripening RNA, Messenger - genetics RNA, Messenger - metabolism small fruits Solubility transcription (genetics) Vitaceae Viticulture Vitis - enzymology Vitis - genetics Vitis vinifera Wineries & vineyards Climate change Skin color Petunia Peroxidase activity Grape
ISSN:	0918-9440, 1618-0860
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Abstract	Anthocyanin levels decline in some red grape berry varieties ripened under high-temperature conditions, but the underlying mechanism is not yet clear. Here we studied the effects of two different temperature regimes, representing actual Sangiovese ( Vitis vinifera L.) viticulture regions, on the accumulation of mRNAs and enzymes controlling berry skin anthocyanins. Potted uniform plants of Sangiovese were kept from veraison to harvest, in two plastic greenhouses with different temperature conditions. The low temperature (LT) conditions featured average and maximum daily air temperatures of 20 and 29 °C, respectively, whereas the corresponding high temperature (HT) conditions were 22 and 36 °C, respectively. The anthocyanin concentration at harvest was much lower in HT berries than LT berries although their profile was similar under both conditions. Under HT conditions, the biosynthesis of anthocyanins was suppressed at both the transcriptional and enzymatic levels, but peroxidase activity was higher. This suggests that the low anthocyanin content of HT berries reflects the combined impact of reduced biosynthesis and increased degradation, particularly the direct role of peroxidases in anthocyanin catabolism. Overexpression of VviPrx31 decreased anthocyanin contents in Petunia hybrida petals under heat stress condition. These data suggest that high temperature can stimulate peroxidase activity thus anthocyanin degradation in ripening grape berries.
AbstractList	Anthocyanin levels decline in some red grape berry varieties ripened under high-temperature conditions, but the underlying mechanism is not yet clear. Here we studied the effects of two different temperature regimes, representing actual Sangiovese (Vitis vinifera L.) viticulture regions, on the accumulation of mRNAs and enzymes controlling berry skin anthocyanins. Potted uniform plants of Sangiovese were kept from veraison to harvest, in two plastic greenhouses with different temperature conditions. The low temperature (LT) conditions featured average and maximum daily air temperatures of 20 and 29 degree C, respectively, whereas the corresponding high temperature (HT) conditions were 22 and 36 degree C, respectively. The anthocyanin concentration at harvest was much lower in HT berries than LT berries although their profile was similar under both conditions. Under HT conditions, the biosynthesis of anthocyanins was suppressed at both the transcriptional and enzymatic levels, but peroxidase activity was higher. This suggests that the low anthocyanin content of HT berries reflects the combined impact of reduced biosynthesis and increased degradation, particularly the direct role of peroxidases in anthocyanin catabolism. Overexpression of VviPrx31 decreased anthocyanin contents in Petunia hybrida petals under heat stress condition. These data suggest that high temperature can stimulate peroxidase activity thus anthocyanin degradation in ripening grape berries. Anthocyanin levels decline in some red grape berry varieties ripened under high-temperature conditions, but the underlying mechanism is not yet clear. Here we studied the effects of two different temperature regimes, representing actual Sangiovese ( Vitis vinifera L.) viticulture regions, on the accumulation of mRNAs and enzymes controlling berry skin anthocyanins. Potted uniform plants of Sangiovese were kept from veraison to harvest, in two plastic greenhouses with different temperature conditions. The low temperature (LT) conditions featured average and maximum daily air temperatures of 20 and 29 °C, respectively, whereas the corresponding high temperature (HT) conditions were 22 and 36 °C, respectively. The anthocyanin concentration at harvest was much lower in HT berries than LT berries although their profile was similar under both conditions. Under HT conditions, the biosynthesis of anthocyanins was suppressed at both the transcriptional and enzymatic levels, but peroxidase activity was higher. This suggests that the low anthocyanin content of HT berries reflects the combined impact of reduced biosynthesis and increased degradation, particularly the direct role of peroxidases in anthocyanin catabolism. Overexpression of VviPrx31 decreased anthocyanin contents in Petunia hybrida petals under heat stress condition. These data suggest that high temperature can stimulate peroxidase activity thus anthocyanin degradation in ripening grape berries. Anthocyanin levels decline in some red grape berry varieties ripened under high-temperature conditions, but the underlying mechanism is not yet clear. Here we studied the effects of two different temperature regimes, representing actual Sangiovese (Vitis vinifera L.) viticulture regions, on the accumulation of mRNAs and enzymes controlling berry skin anthocyanins. Potted uniform plants of Sangiovese were kept from veraison to harvest, in two plastic greenhouses with different temperature conditions. The low temperature (LT) conditions featured average and maximum daily air temperatures of 20 and 29 °C, respectively, whereas the corresponding high temperature (HT) conditions were 22 and 36 °C, respectively. The anthocyanin concentration at harvest was much lower in HT berries than LT berries although their profile was similar under both conditions. Under HT conditions, the biosynthesis of anthocyanins was suppressed at both the transcriptional and enzymatic levels, but peroxidase activity was higher. This suggests that the low anthocyanin content of HT berries reflects the combined impact of reduced biosynthesis and increased degradation, particularly the direct role of peroxidases in anthocyanin catabolism. Overexpression of VviPrx31 decreased anthocyanin contents in Petunia hybrida petals under heat stress condition. These data suggest that high temperature can stimulate peroxidase activity thus anthocyanin degradation in ripening grape berries. Issue Title: Including the JPR Symposium on Responses of the Photosynthetic Systems to Spatio-temporal Variations in Light Environments: Scaling and Eco-devo Approaches Anthocyanin levels decline in some red grape berry varieties ripened under high-temperature conditions, but the underlying mechanism is not yet clear. Here we studied the effects of two different temperature regimes, representing actual Sangiovese (Vitis vinifera L.) viticulture regions, on the accumulation of mRNAs and enzymes controlling berry skin anthocyanins. Potted uniform plants of Sangiovese were kept from veraison to harvest, in two plastic greenhouses with different temperature conditions. The low temperature (LT) conditions featured average and maximum daily air temperatures of 20 and 29 °C, respectively, whereas the corresponding high temperature (HT) conditions were 22 and 36 °C, respectively. The anthocyanin concentration at harvest was much lower in HT berries than LT berries although their profile was similar under both conditions. Under HT conditions, the biosynthesis of anthocyanins was suppressed at both the transcriptional and enzymatic levels, but peroxidase activity was higher. This suggests that the low anthocyanin content of HT berries reflects the combined impact of reduced biosynthesis and increased degradation, particularly the direct role of peroxidases in anthocyanin catabolism. Overexpression of VviPrx31 decreased anthocyanin contents in Petunia hybrida petals under heat stress condition. These data suggest that high temperature can stimulate peroxidase activity thus anthocyanin degradation in ripening grape berries. Anthocyanin levels decline in some red grape berry varieties ripened under high-temperature conditions, but the underlying mechanism is not yet clear. Here we studied the effects of two different temperature regimes, representing actual Sangiovese (Vitis vinifera L.) viticulture regions, on the accumulation of mRNAs and enzymes controlling berry skin anthocyanins. Potted uniform plants of Sangiovese were kept from veraison to harvest, in two plastic greenhouses with different temperature conditions. The low temperature (LT) conditions featured average and maximum daily air temperatures of 20 and 29 °C, respectively, whereas the corresponding high temperature (HT) conditions were 22 and 36 °C, respectively. The anthocyanin concentration at harvest was much lower in HT berries than LT berries although their profile was similar under both conditions. Under HT conditions, the biosynthesis of anthocyanins was suppressed at both the transcriptional and enzymatic levels, but peroxidase activity was higher. This suggests that the low anthocyanin content of HT berries reflects the combined impact of reduced biosynthesis and increased degradation, particularly the direct role of peroxidases in anthocyanin catabolism. Overexpression of VviPrx31 decreased anthocyanin contents in Petunia hybrida petals under heat stress condition. These data suggest that high temperature can stimulate peroxidase activity thus anthocyanin degradation in ripening grape berries.
Author	Zenoni, Sara Allegro, Gianluca Cellini, Antonio Tornielli, Giovanni Battista Movahed, Nooshin D’Incà, Erica Filippetti, Ilaria Cavallini, Erika Pastore, Chiara Valentini, Gabriele
Author_xml	– sequence: 1 givenname: Nooshin surname: Movahed fullname: Movahed, Nooshin organization: Department of Agricultural Sciences, University of Bologna – sequence: 2 givenname: Chiara surname: Pastore fullname: Pastore, Chiara organization: Department of Agricultural Sciences, University of Bologna – sequence: 3 givenname: Antonio surname: Cellini fullname: Cellini, Antonio organization: Department of Agricultural Sciences, University of Bologna – sequence: 4 givenname: Gianluca surname: Allegro fullname: Allegro, Gianluca organization: Department of Agricultural Sciences, University of Bologna – sequence: 5 givenname: Gabriele surname: Valentini fullname: Valentini, Gabriele organization: Department of Agricultural Sciences, University of Bologna – sequence: 6 givenname: Sara surname: Zenoni fullname: Zenoni, Sara organization: Department of Biotechnology, University of Verona – sequence: 7 givenname: Erika surname: Cavallini fullname: Cavallini, Erika organization: Department of Biotechnology, University of Verona – sequence: 8 givenname: Erica surname: D’Incà fullname: D’Incà, Erica organization: Department of Biotechnology, University of Verona – sequence: 9 givenname: Giovanni Battista surname: Tornielli fullname: Tornielli, Giovanni Battista email: giovannibattista.tornielli@univr.it organization: Department of Biotechnology, University of Verona – sequence: 10 givenname: Ilaria surname: Filippetti fullname: Filippetti, Ilaria email: ilaria.filippetti@unibo.it organization: Department of Agricultural Sciences, University of Bologna
BackLink	https://www.ncbi.nlm.nih.gov/pubmed/26825649$$D View this record in MEDLINE/PubMed
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ContentType	Journal Article
Copyright	The Botanical Society of Japan and Springer Japan 2016
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Keywords	Climate change Skin color Petunia Peroxidase activity Grape
Language	English
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PublicationDate	2016-05-01
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PublicationPlace	Tokyo
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PublicationTitle	Journal of plant research
PublicationTitleAbbrev	J Plant Res
PublicationTitleAlternate	J Plant Res
PublicationYear	2016
Publisher	Springer Japan Springer Nature B.V
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Snippet	Anthocyanin levels decline in some red grape berry varieties ripened under high-temperature conditions, but the underlying mechanism is not yet clear. Here we... Issue Title: Including the JPR Symposium on Responses of the Photosynthetic Systems to Spatio-temporal Variations in Light Environments: Scaling and Eco-devo...
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SubjectTerms	Air temperature anthocyanins Anthocyanins - metabolism Berries Biodegradation Biomedical and Life Sciences Biosynthesis corolla Flowers - metabolism Fruit - enzymology Fruit - genetics Fruits Gene Expression Regulation, Plant Genes Genes, Plant Genetic Association Studies Glucosyltransferases - genetics Glucosyltransferases - metabolism grapes harvesting heat stress Heat tolerance Heat-Shock Response - genetics High temperature Hot Temperature Hydrogen-Ion Concentration Life Sciences Low temperature messenger RNA peroxidase Peroxidases - genetics Peroxidases - metabolism Petunia - genetics Petunia hybrida Phylogeny Plant Biochemistry Plant Ecology Plant Physiology Plant Proteins - genetics Plant Proteins - metabolism Plant Sciences Plants, Genetically Modified plastic greenhouses Regular Paper ripening RNA, Messenger - genetics RNA, Messenger - metabolism small fruits Solubility transcription (genetics) Vitaceae Viticulture Vitis - enzymology Vitis - genetics Vitis vinifera Wineries & vineyards
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Title	The grapevine VviPrx31 peroxidase as a candidate gene involved in anthocyanin degradation in ripening berries under high temperature
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