Exogenous 24-Epibrassinolide Interacts with Light to Regulate Anthocyanin and Proanthocyanidin Biosynthesis in Cabernet Sauvignon (Vitis vinifera L.).

Yali Zhou,Zhenwen Zhang,Zhumei Xi,Shicheng Ruan,Jiangfei Meng,Chunlong Yuan

doi:10.3390/molecules23010093

Yali Zhou, Zhenwen Zhang + Show 4 more

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https://doi.org/10.3390/molecules23010093

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Abstract

Anthocyanins and proanthocyanidins (PAs) are crucial factors that affect the quality of grapes and the making of wine, which were stimulated by various stimuli and environment factors (sugar, hormones, light, and temperature). The aim of the study was to investigate the influence of exogenous 24-Epibrassinolide (EBR) and light on the mechanism of anthocyanins and PAs accumulation in grape berries. Grape clusters were sprayed with EBR (0.4 mg/L) under light and darkness conditions (EBR + L, EBR + D), or sprayed with deionized water under light and darkness conditions as controls (L, D), at the onset of veraison. A large amount of anthocyanins accumulated in the grape skins and was measured under EBR + L and L treatments, whereas EBR + D and D treatments severely suppressed anthocyanin accumulation. This indicated that EBR treatment could produce overlay effects under light, in comparison to that in dark. Real-time quantitative PCR analysis indicated that EBR application up-regulated the expression of genes (VvCHI1, VvCHS2, VvCHS3, VvDFR, VvLDOX, VvMYBA1) under light conditions. Under darkness conditions, only early biosynthetic genes of anthocyanin biosynthesis responded to EBR. Furthermore, we also analyzed the expression levels of the BR-regulated transcription factor VvBZR1 (Brassinazole-resistant 1) and light-regulated transcription factor VvHY5 (Elongated hypocotyl 5). Our results suggested that EBR and light had synergistic effects on the expression of genes in the anthocyanin biosynthesis pathway.

Highlights

Anthocyanins and proanthocyanidins (PAs) are crucial factors that affect the quality of grapes and the making of wine [1,2,3]
Genes encoding enzymes are divided into two groups: the upstream genes of anthocyanin biosynthetic pathway, such as chalcone synthase (CHS) and chalcone isomerase (CHI), and the downstream genes
Treatment markedly the accumulation of PAs, anthocyanins and that monomer anthocyanins. These results, whichincreased were in agreement with previous studies, showed artificial shading of. These results, which were in agreement with previous studies, showed that artificial shading of fruits would decrease the content of phenolic compound, and light exposure would increase phenolic fruits would decrease the content of phenolic and light exposure would increase compound content

Summary

Introduction

Anthocyanins and proanthocyanidins (PAs) are crucial factors that affect the quality of grapes and the making of wine [1,2,3]. The accumulation of anthocyanin is stimulated by various stimuli: sugar, plant hormones and other environmental factors (light, UV irradiation, temperature, wounding, drought) [4,5,6,7,8,9,10,11]. The anthocyanins and PAs are synthesized via the phenylpropanoid pathway and flavonoids pathway in the cytoplasm as shown in Figure 1 [17]. The biosynthetic pathway leading to anthocyanins and PAs is well known and the key regulatory genes controlling the pathway have been reported [18,19]. Genes encoding enzymes are divided into two groups: the upstream genes of anthocyanin biosynthetic pathway, such as chalcone synthase (CHS) and chalcone isomerase (CHI), and the downstream genes

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