Vitis Davidii Foex Research Articles

Characterization of volatile compounds and sensory properties of spine grape (Vitis davidii Foex) brandies aged with different toasted wood chips

Aging is an important process for improving wine and brandy quality. In this study, the chemical characterization and sensory properties of spine grape brandies were compared after aging with various species of wood chips, including French oak (FO), American oak (AO), Mongolian oak (MO), Japanese blue oak (JO), chestnut, catalpa, and cherry. The results showed that high color intensity and significant concentrations of tannins and polyphenols were observed in the brandies aged with FO, AO, and chestnut chips. The volatile compounds, such as ethyl decanoate, ethyl 2-methylbutanoate, ethyl octanoate, methyl salicylate, (Z)-2-hexenol, and furfural, contributed to the floral, fruity, and roasted/smoky attributes of the brandies aged with FO, AO, and chestnut chips. The 1-butanol, 1-propanol, phenylethanol, phenylethyl acetate, isoamyl acetate, and linalool contributed to the fruity, honey, and floral attributes of the brandies aged with JO and cherry chips. These findings are extremely useful for the production of differentiated and high-quality spine grape brandies.

Potential hypoglycemic activity of anthocyanidins monoglucoside and diglucoside from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex)—effect on α-glucosidases of gut microbiota and human Caco-2 cells

Potential hypoglycemic activity of anthocyanidins monoglucoside and diglucoside from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex)—effect on α-glucosidases of gut microbiota and human Caco-2 cells

Transcriptome analysis of resistant and susceptible grapes reveals molecular mechanisms underlying resistance of white rot disease

Grape production in China is significantly impacted by white rot disease, which is caused by Coniella diplodiella (Speg.) Sacc. This study analyzes the differences in leaf transcriptomes and phenotypes of two grape species, ‘Manicure Finger (Vitis vinifera L.)’ and ‘0940 (Vitis davidii Foex)’, following inoculation with C. diplodiella. Leaf anatomy and H2O2 content confirm the greater resistance of '0940' to C. diplodiella compared to 'Manicure Finger.' Comparative transcriptome analysis reveals that the defense mechanism of '0940' against C. diplodiella involves sesquiterpenoid and triterpenoid biosynthesis, plant-pathogen interactions, sulfur relay systems, suberin and wax biosynthesis, monoterpenoid biosynthesis, as well as flavonoid and flavonol biosynthesis pathways. Using Weighted Gene Co-expression Network Analysis (WGCNA), we identified three modules highly correlated with C. diplodiella resistance and 125 candidate genes, including resistant genes (R genes), pattern-recognition receptors (PRRs), and pathogenesis-related proteins genes (PR genes), which may play important roles in grape resistance to this disease.

Metabolomic Profiling and Assessment of Phenolic Compounds Derived from Vitis davidii Foex Cane and Stem Extracts

Phenolic extracts from berry seeds have been extensively studied for their health benefits. However, few studies have been conducted on the effects of phenolic extracts from Vitis L. canes and berry stems. The Chinese spine grape (V. davidii Foex) is an important and widely distributed wild species of Vitis L. The present study explored the metabolomic profile and evaluated the antioxidant activity of phenolic compounds in extracts from V. davidii Foex. canes and stems, with a focus on their role in preventing DNA damage caused by free radicals and inhibiting the growth of breast (MCF-7) and cervical (HeLa) cancer cells. Total phenolic compounds in the dried berry stems of spine grapes were higher than that in vine canes. Analysis of the extracts showed that proanthocyanins, epicatechin, catechin, and phenolic acid were the main phenolic compounds in V. davidii Foex, but in higher quantities in berry stems than in vine canes. However, trans-resveratrol and kaempferol 3-O-glucoside were present in the vine canes but not in the berry stems. Antioxidant analysis by FRAP and ABTS showed that extracts from berry stems and vine canes had a higher antioxidant activity than thinned young fruit shoots before flowering, leaves, peel, pulp, and seeds in V. davidii Foex. Moreover, the antioxidant activity of extracts from berry stems was higher than that in other grape species, except for muscadine. In vitro analyses further showed that the extracts significantly increased H2O2 scavenging ability and conferred a protective effect against DNA damage. Furthermore, a low concentration of phenolic compounds in extracts from the vine canes and berry stems of spine grapes inhibited the proliferation of the MCF-7 and Hela cancer cells. These research results provided some important useful information for the exploitation of V. davidii Foex canes and berry stems and indicated that canes and stems of V. davidii Foex had good antioxidant properties, anticancer activity and prevented DNA damage, providing evidence for medical utilization of V. davidii Foex.

Antioxidant Activity of Vitis davidii Foex Seed and Its Effects on Gut Microbiota during Colonic Fermentation after In Vitro Simulated Digestion.

Vitis davidii Foex whole seed (VWS) is a by-product during the processing of grape products, which is rich in bioactive compounds that have great potential in the food industry. In this study, the bioactive compounds and antioxidant activity of VWS were determined, and their dynamic changes during in vitro colonic fermentation were also investigated after VWS subjected to in vitro simulated digestion. Results showed that VWS were rich in polyphenols (23.67 ± 0.52 mg GAE/g), flavonoids (13.13 ± 1.22 mg RE/g), and proanthocyanidins (8.36 ± 0.14 mg CE/g). It also had good DPPH and ABTS radical scavenging activity, which reached 82.10% and 76.10% at 1000 μg/mL. The alteration trend of the antioxidant activity during in vitro fermentation for 24 h was consistent with that of the content of bioactive substances, such as polyphenols, with the extension of fermentation time. The bioactive compounds and antioxidant activity showed a trend of increasing and then decreasing, reaching the highest value at 8 h. The high-throughput sequencing analysis of the regulatory effect of VWS on intestinal micro-organisms revealed that VWS influenced intestinal microbiota diversity. The relative abundance of beneficial microbiota, such as Blautia and Parabacteroides, increased by 4.1- and 1.65-fold after 24 h of fermentation compared with that of the control group. It also reduced Escherichia-Shigella by 11.23% and effectively reduced host inflammation, while increasing the contents of acetic acid, propionic acid, and other metabolites. Taken together, these results reveal the value of VWS utilization and provide new insights into the nutritional and microbiota modulation effects of VWS, which could therefore serve as a nutraceutical ingredient in health promotion.

The condensed tannin chemistry and astringency properties of fifteen Vitis davidii Foex grapes and wines

This study sought to determine the effects of variety on the astringency and chemistry of condensed tannins of spine grapes and wines. Fifteen varieties of red spine grape (Vitis davidii Foex) were used. Condensed tannin content, composition, and wine astringency were determined. The condensed tannin profiles were assessed by high-performance liquid chromatography coupled with diode array detector (HPLC-DAD). The condensed tannin content highly depended on the variety ranging from 0.30 mg/g to 7.80 mg/g (in skins), from 3.12 mg/g to 8.82 mg/g (in seeds), and from 62.60 mg/L to 225.90 mg/L (in wines). There were significant differences in proportions of certain constitutive subunits (as mole%) and mean degree of polymerization (mDp) among the varieties. Correlation analysis revealed that condensed tannin concentration and composition had a significant effect on the sensory evaluation and quantitative analysis of astringency. A positive correlation between mDp and astringency was also observed. The present results expand knowledge of the characterization of spine grape and wine condensed tannin chemistry and astringency.

Anthocyanin profiles and color properties of red wines made from Vitis davidii and Vitis vinifera grapes

Spine grape (Vitis davidii Foex.) is an important wild grape species native to China. Fifteen red spine grape clones and three red Vitis vinifera grape varieties were used to evaluate the differences in the anthocyanin profiles and color properties of wines made from V. davidii and V. vinifera grapes. Among spine wines, ‘Junzi #2’ wine had the highest total phenolic and total anthocyanin, ‘Xiangzhenzhu’ wine had the highest total flavonoids, and ‘Junzi #1’ wine had the highest total tannin. The anthocyanin compositions of all of the spine wines were dominated by Mv-3,5-diglucoside. The total individual anthocyanin contents in spine wines, except ‘Gaoshan #5’, ‘Junzi #5055’, ‘Junzi #5061’, and ‘Junzi #5044’, were significantly higher than in V. vinifera wines. Most of the spine wines had a stronger red intensity and a brighter chroma with a bluer hue than V. vinifera wines. Correlation analysis revealed that the color properties were closely related to the anthocyanin composition. These results suggest that wines made from spine grapes may be useful for the wine industry for their color properties and high individual anthocyanin contents.

Yeast Two-hybrid cDNA Library Constructed from Vitis davidii Fex Pericarps Infected by Grape Ripe Rot Pathogen, Colletotrichum viniferum

Objective A yeast two-hybrid cDNA library on Colletotrichum viniferum-infected pericarps of the wild spine grape (Vitis davidii Foex), a cultivar highly resistant to the serious grape ripe rot in southern China, was constructed to facilitate studies on the molecular mechanism of the disease resistance in the plants. Method The total RNA was extracted from the pericarps of V. davidii accession, Fu'an, 1, 3, and 7d after C. viniferum inoculation and reverse-transcribed into cDNA using the SMART method. The cDNA was purified by an assay kit into a double stranded cDNA to be digested. Then, the short fragments were removed to obtain a high-quality cDNA for the subsequent cloning into a pGADT7 3-frame plasmid vector and purifying for the establishment of a primary cDNA library. After amplification, the plasmid was extracted and transformed into Yeast Y187 to produce the amplified library for final identification. Result The primary cDNA library had a capacity of approximately 5.2×106 cfu with a recombination rate of approximately 97.92% and the inserted fragments of good polymorphism in the lengths ranging from 400 to 2 000 bp. The harvested Y187 yeast library titer was about 6.0×107 cfu·mL−1. Conclusion The constructed cDNA library from C. viniferum-infected grape pericarps was adequate for yeast two-hybrid screening. It would materially aid the studies on the interacting proteins in grape plants infected by the pathogen.

Characterization of free and glycosidically bound volatile compounds, fatty acids, and amino acids in Vitis davidii Foex grape species native to China.

Berries of six Vitis davidii Foex (spine grape) cultivars ('Baiputao', 'Gaoshan 1', 'Gaoshan 2', 'Seputao', 'Miputao', and 'Tianputao') were harvested from a commercial vineyard in Hunan Province in China. Free and bound volatile compounds and fatty acids were analyzed by GC-MS, and amino acids were analyzed by HPLC. 'Tianputao' and 'Miputao' were characterized by relatively higher concentrations of aromatic amino acids and lower concentrations of branched-chain amino acids. The major free volatile compounds of spine grapes were hexanal, (E)-2-hexenal, 1-hexanol, (E)-2-hexenol, (E)-β-damascenone, and benzeneacetaldehyde. The major glycosidically bound volatile compounds identified were 1-hexanol, menthol, nerol, 1-butanol, 3-methyl-3-butenol, benzenemethanol, β-phenylethanol, eugenol, and guaiacol. (E)-β-damascenone, benzeneacetaldehyde, guaiacol, and eugenol had odor activity values (OAVs) > 1 in all cultivar grapes. Partial least squares discriminant analysis (PLS-DA) revealed 'Tianputao' to be distinct from the other cultivars due to its relatively higher concentrations of major terpenoids, norisoprenoids, higher alcohols, and aromatic amino acids.

Targeted Metabolomic and Transcript Level Analysis Reveals Quality Characteristic of Chinese Wild Grapes (Vitis davidii Foex).

Native to China, spine grapes (Vitis davidii Foex) are an important wild grape species. Here, the quality characteristics of one white and three red spine grape clones were evaluated via targeted metabolomic and transcription level analysis. Xiangzhenzhu (XZZ) had the highest soluble sugar and organic acid content. Malvidin-3-acetyl-glucoside and cyanidin-3-glucoside were the characteristic anthocyanins in spine grapes, and significant differences in anthocyanin composition between different clones were detected. Anthocyanins were not detected in Baiyu (BY) grapes. The transcript levels of VdGST, VdF3′H, VdOMT, VdLDOX, and VdUFGT were significantly related to the anthocyanin biosynthesis and proportions. A total of 27 kinds of glycosidically bound volatiles (including alcohols, monoterpenes, esters, aldehydes, ketones, and phenolic acid) were identified in spine grapes, with Gaoshan #4 (G4) and BY grapes having the highest concentrations. The VdGT expression levels were closely related to glycosidically bound volatile concentrations. These results increase our understanding of the quality of wild spine grapes and further promote the development and use of wild grape resources.

First study on the fatty acids and their derived volatile profiles from six Chinese wild spine grape clones (Vitis davidii Foex)

Spine grapes (Vitis davidii Foex) native to China are an important wild grape species. To evaluate the differences in the fatty acids which may contribute to the aroma of spine grapes, four red and two white spine grape clones were used as materials. GC-MS analysis of spine grapes revealed ten fatty acids, and 9,12-octadecadieneoic acid and linolenic acid were the major UFAs in the six clones. The highest concentrations of C6 and C9 volatiles were detected in Gaoshan #4 and Baiputao #1, respectively. The concentrations of C6 compounds in spine grapes were closely related to linolenic acid and linoleic acid, and positively correlated with the expressions of VdLOXA, VdLOXC, VdLOXD and VdHPL1. These results would fill the gap knowledge of fatty acids in spine grapes and provide information for future research on the classification of spine grapes flavor type.

Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry

Differences in key odor-active volatile compounds among the head, heart, and tail fractions of freshly distilled spirits from Spine grape (Vitis davidii Foex) wine were identified for the first time by gas chromatography–olfactometry and gas chromatography-mass spectrometry. Results from aroma extract dilution analysis (AEDA) showed that there were 34, 45, and 37 odor-active compounds in the head, heart and tail fractions, respectively. Besides, 20, 22, and 17 quantified compounds, respectively, showed odor activity values (OAVs) > 1. The head fraction was characterized by fruity, fusel/solvent notes owing to higher concentrations of higher alcohols and esters, while the tail fraction had more intense smoky/animal, sweaty/fatty attributes due to higher concentrations of volatile phenols and fatty acids. Finally, the heart fraction was characterized by ethyl octanoate, ethyl hexanoate, ethyl 3-phenylpropanoate, ethyl cinnamate, isoamyl alcohol, guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 2,3-butanedione, and (E)-β-damascenone. Furthermore, observation of the distillation progress indicated that different volatiles with various boiling points and solubilities followed diverse distillation patterns: concentrations of most esters, higher alcohols, terpenes and C13-norisoprenoids decreased, while concentrations of volatile phenols, fatty acids and some aromatic compounds increased during distillation. As a result, their final concentrations in the three distillate fractions varied significantly.

Effects of different fermentation and storage conditions on methanol content in Chinese spine grape (Vitis davidii Foex) wine

ABSTRACT The methanol content is an important indicator in determining the quality of wine. The effects of material quality, fermentation conditions and storage containers on the formation of methanol and other substances in winemaking process were studied. The methanol content in spine grape wine was observed to increase as the fermentation temperature increased. Extending maceration time and the increasing addition of pectinase also increased the methanol content. No significant change in methanol content was observed with various yeasts added. The methanol content in wine that is stored in oak barrels was the lowest compared to that in other containers. The optimal conditions to control the methanol content in spine grape wine should be as follows: ferment wine with high-quality materials under 25–26°C for 3–6 d, with a pectinase of 15–20 mg/L and yeast added; and store the wine in oak barrels.

Effect of Riboflavin on the Precocious Maturation of Spine Grape Berries (Vitis davidii Foex)

Spine grape (Vitis davidii Foex) is an important wild plant species in South China. To provide economical and environmentally safe ways to promote the precocious maturation of spine grape berries, the effects of riboflavin were investigated. Riboflavin affected the reactive oxygen species metabolism in spine grape berries by increasing superoxide radical production and the hydrogen peroxide content, and it impaired the activities of the antioxidant enzymes superoxide dismutase and catalase. Riboflavin also induced the upregulated expression of maturation-related genes in advance, and the earlier accumulation of anthocyanin and total soluble solids. Phenological observations revealed that the treated grape berries underwent a color-turning stage 9 days earlier than the control, and the maturation stage occurred 7 days earlier than the control. Thus, riboflavin may significantly promote the precocious maturation of spine grape berries.

The complete chloroplast genome sequence of Vitis davidii Foex strain ‘SJTU003’

In the present study, the complete chloroplast genome of Vitis davidii Foex strain ‘SJTU003’ was assembled and subjected to phylogenetic analysis. This chloroplast genome of ‘SJTU003’ was 161,335 bp in length, including two inverted repeat regions (IRa and IRb) that were separated by a large single-copy region (89,570 bp) and a small single-copy region (19,059 bp). The genome contained 133 genes, including 88 protein-coding genes, 37 tRNA genes, and 8 rRNA genes. Phylogenetic analysis indicated that V. davidii is most closely related to Vitis flexuosa and Vitis amurensis.

Color, anthocyanin, and antioxidant characteristics of young wines produced from spine grapes (Vitis davidii Foex) in China

ABSTRACTBackground: Spine grape has gained attention in the field of wine science due to its good growth characteristics. Spine grape wine has been made by local residents for a long time. However, the scientific evaluation of spine wine has not been systemically documented compared to Vitis vinifera grape winesMethods: We compared 11 spine wines from south China (W1–W11) with 7 high-quality international wines (W12–W18). The total phenolic content, the total anothcyanin content and the antioxidant activity of these wines were analyzed and compared. Meanwhile, anthocyanin profiles of these wines were also documented.Results: Compared with other wines most of the spine wines had a strong red intensity with a blue hue. Malvidin-3,5-O-diglucoside and malvidin-3-O-(6-O-coumaroyl)-glucoside-5-glucoside appeared to be the major anthocyanins in these wines. The scavenging capacity analyses of these wines using ABTS, DPPH, and CUPRAC assays indicated that spine wines possessed high antioxidant properties, especially spine wine W3, W4, W6 and W8. Their high antioxidant properties were mainly related to the high levels of the total phenolic content and anthocyanins.Conclusion: These results suggested that spine wine might be considered a good wine source for the Chinese wine industry and provided useful information on the knowledge of spine grape.

Effect of diammonium phosphate supplementation on the amino acid metabolism during fermentation and sensory properties of fresh spine grape (Vitis davidii Foex) wine

Spine grapes (Vitis daviddi Foex) are cultivated in southern China and possess a unique taste and flavor. However, nitrogen-deficiency results in poor quality spine wine. Diammonium phosphate (DAP) was added to spine grape must to determine the effect of DAP supplementation on the evolution of amino acids and associated by-products. DAP addition increased concentrations of amino acids from 73.5 to 101.0mg/L and biogenic amines from 3.9 to 5.0mg/L, but decreased concentrations of higher alcohols from 322.3 to 273.8mg/L and ethyl carbamate from 16.0 to 10.2 μg/L after fermentation. Sensory evaluation revealed that DAP supplementation kept the unique aroma and taste of fresh spine wine. DAP supplementation can benefit spine grape vinification and improve the quality of fresh spine wine.

The protective effects and genetic pathways of thorn grape seeds oil against high glucose-induced apoptosis in pancreatic β-cells

BackgroundExcessive apoptosis of β-cell is closely related to diabetes mellitus. Chronic exposure to high glucose causes β-cell dysfunction and apoptosis in diabetes. Thorn grape (Vitis davidii Foex.) has been used to treat diabetes in Traditional Chinese medicine for many years. In our previous research, thorn grape seeds oil (TGSO) showed promising anti-diabetic effects in animal models. However, it is unknown whether TGSO played an anti-apoptotic role in the anti-diabetic effects and the mechanism regarding signal transduction pathway is unclear either.MethodsThe rattus pancreatic β-cell line RIN-m5F was treated with/without TGSO which was extracted by supercritical carbon dioxide (CO2) fluid extraction and analyzed by Gas Chromatography/Mass Spectrometry (GC/MS). Cell apoptosis was detected by fluorescence activated cell sorting (FACS), insulin secretion was assayed by Enzyme-Linked Immunosorbent Assay (ELISA), and the apoptosis-related genes expressions were evaluated by quantitative Reverse Transcription Polymerase Chain Reaction (qRT-PCR).ResultsTGSO, containing 87.02% unsaturated fatty acids (UFAs), significantly reduced pancreatic β-cell apoptosis and protected the insulin secretion impaired by high glucose. The expressions of pro-apoptotic genes such as iNOS, Caspase-3, ATF-3, JNK, p38 and Fas were down-regulated while the anti-apoptotic genes Akt and Bcl-2/Bax were up-regulated.ConclusionsThe results indicated that TGSO protected β-cells from high glucose-induced apoptosis and its protective activity may be linked to mitochondrial pathway, endoplasmic reticulum (ER) stress pathway and Fas signal pathway, which implied that TGSO might be an effective complementary or alternative medicine to reduce β-cell apoptosis and dysfunction.

Characteristic free aromatic components of nine clones of spine grape (Vitis davidii Foex) from Zhongfang County (China)

Spine grape (Vitis davidii Foex) is a wild grape species in South China. However, it has not yet been effectively developed and utilized. To provide sufficient experimental evidence for the characteristic flavor of the spine grapes (V. davidii Foex), nine clones of the spine grape from Zhongfang County, Hunan Province, China, were evaluated for their aromatic components. In this study, several new compounds, including geranylacetone, mequinol, and eugenol were isolated from the spine grape, that have not been reported for other Vitis species. These compounds likely contribute to the characteristic flavor of the spine grape. (E,E)-2,4-hexadienal, which is not produced by Vitis vinifera, was found in the spine grape in large concentration. The results showed that C6 compounds are predominant aromatic components in various spine grape clones, accounting for 71% to 94% of the sum of aromatic compounds identified. (E)-2-hexenal was the predominant C6 compound, ranging from 814±60 (Baiputao) to 3788±74 (Xiangzhenzhu #2)μg/kg. Regarding terpenes and C13-norisoprenoids, the highest content of nerol, linalool, menthol, and β-ionone was present in Seputao grapes, while the highest content of β-damascenone was detected in Miputao #2. Benzyl alcohol was the most abundant shikimic acid derivative, and varied between 106±6.9 and 522±50μg/kg among the different spine grape cultivars. For most aromatic compounds identified in this study, the content in Seputao was significantly higher than the other eight spine grape clones. This presents Seputao to a candidate for development of higher utilization value.

Phenolic characterization of young wines made from spine grape (Vitis davidii Foex) grown in Chongyi County (China)

Spine grape (Vitis davidii Foex) is an important wild grape species in South China. Recently, some researchers attempted to convert its juice to wine, but the phenolic profiles of the spine grape wines are unknown. In this study, five cultivars of spine grape from Chongyi County, China, were used to produce wines using exactly the same technology. And the phenolic profiles of these young spine grape wines were assessed by high performance liquid chromatography coupled with diode array detector and electrospray ionization mass spectrometry (HPLC-DAD/ESI-MS). The results showed that anthocyanins mainly exist as the diglucoside form of anthocyanidins and malvidin-3,5-diglucoside was the most abundant anthocyanin. Similar to most vinifera wines, flavan-3-ols were the major class of phenolic compounds present in spine grape wines. Quercetin-3-rhamnoside was the main singular flavonol. In addition, syringetin-3-glucoside and dihydroquercetin-3-hexoside were the characteristic flavonols of red and white spine grape wines, respectively. With regard to phenolic acids, coutaric acid and fertaric acid are dominant phenolic acids. Within these spine grape wines, Yishan wines showed the most different features regarding practically all of the phenolic profiles.