Effects of UVA disappearance and presence on the acylated anthocyanins formation in grape berries
Ultraviolet A (UVA), the major component of the UV, plays a crucial role in formatting the characteristics of color in wine grapes by influencing its anthocyanin composition and contents. Results showed that anthocyanin biosynthesis was suppressed by UVA screening and enhanced by irradiation. The ac...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Series: | Food Chemistry: Molecular Sciences |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666566222000703 |
| _version_ | 1811187296667435008 |
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| author | Haining Yin Lin Wang Fucheng Wang Zhumei Xi |
| author_facet | Haining Yin Lin Wang Fucheng Wang Zhumei Xi |
| author_sort | Haining Yin |
| collection | DOAJ |
| description | Ultraviolet A (UVA), the major component of the UV, plays a crucial role in formatting the characteristics of color in wine grapes by influencing its anthocyanin composition and contents. Results showed that anthocyanin biosynthesis was suppressed by UVA screening and enhanced by irradiation. The acetylation and p-coumaroylation of anthocyanins were more pronounced and showed positive correlation with a* and negative correlation with L*, b*, C*, and h, thereby leading to changes in color. Weighted gene co-expression network analysis showed that two modules (red and turquoise) were significantly related to the acetylation and p-coumaroylation of peonidin. In addition, relative gene expression assays and correlation analysis also indicated that VvMYBA1 might influence anthocyanin accumulation by directly regulating VvOMT expression and increasing the flux to the vacuole through VvGST4. In conclusion, the results helped in improving our understanding of the role of UVA in skin color formation. |
| first_indexed | 2024-04-11T13:59:53Z |
| format | Article |
| id | doaj.art-fc2ea714908d49379952fb35bb7c1e0f |
| institution | Directory Open Access Journal |
| issn | 2666-5662 |
| language | English |
| last_indexed | 2024-04-11T13:59:53Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: Molecular Sciences |
| spelling | doaj.art-fc2ea714908d49379952fb35bb7c1e0f2022-12-22T04:20:09ZengElsevierFood Chemistry: Molecular Sciences2666-56622022-12-015100142Effects of UVA disappearance and presence on the acylated anthocyanins formation in grape berriesHaining Yin0Lin Wang1Fucheng Wang2Zhumei Xi3College of Enology, Northwest A&F University, Yangling, Shannxi Province, People’s Republic of ChinaCollege of Enology, Northwest A&F University, Yangling, Shannxi Province, People’s Republic of ChinaPenglai Vine and Wine Technology Research Extension Center, Penglai, Shandong Province, People’s Republic of ChinaCollege of Enology, Northwest A&F University, Yangling, Shannxi Province, People’s Republic of China; Corresponding author.Ultraviolet A (UVA), the major component of the UV, plays a crucial role in formatting the characteristics of color in wine grapes by influencing its anthocyanin composition and contents. Results showed that anthocyanin biosynthesis was suppressed by UVA screening and enhanced by irradiation. The acetylation and p-coumaroylation of anthocyanins were more pronounced and showed positive correlation with a* and negative correlation with L*, b*, C*, and h, thereby leading to changes in color. Weighted gene co-expression network analysis showed that two modules (red and turquoise) were significantly related to the acetylation and p-coumaroylation of peonidin. In addition, relative gene expression assays and correlation analysis also indicated that VvMYBA1 might influence anthocyanin accumulation by directly regulating VvOMT expression and increasing the flux to the vacuole through VvGST4. In conclusion, the results helped in improving our understanding of the role of UVA in skin color formation.http://www.sciencedirect.com/science/article/pii/S2666566222000703Wine grapeUVASkin colorAnthocyaninWGCNA |
| spellingShingle | Haining Yin Lin Wang Fucheng Wang Zhumei Xi Effects of UVA disappearance and presence on the acylated anthocyanins formation in grape berries Food Chemistry: Molecular Sciences Wine grape UVA Skin color Anthocyanin WGCNA |
| title | Effects of UVA disappearance and presence on the acylated anthocyanins formation in grape berries |
| title_full | Effects of UVA disappearance and presence on the acylated anthocyanins formation in grape berries |
| title_fullStr | Effects of UVA disappearance and presence on the acylated anthocyanins formation in grape berries |
| title_full_unstemmed | Effects of UVA disappearance and presence on the acylated anthocyanins formation in grape berries |
| title_short | Effects of UVA disappearance and presence on the acylated anthocyanins formation in grape berries |
| title_sort | effects of uva disappearance and presence on the acylated anthocyanins formation in grape berries |
| topic | Wine grape UVA Skin color Anthocyanin WGCNA |
| url | http://www.sciencedirect.com/science/article/pii/S2666566222000703 |
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