Comprehensive and comparative lipidome analysis of Vitis vinifera L. cv. Pinot Noir and Japanese indigenous V. vinifera L. cv. Koshu grape berries.
Comprehensive and comparative lipidome analysis of Vitis vinifera L. cv. Pinot Noir and Japanese indigenous V. vinifera L. cv. Koshu grape berries.
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DOI：
10.1371/journal.pone.0186952
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发表时间：
2017
期刊：
影响因子：
3.7
通讯作者：
Suzuki S
中科院分区：
文献类型：
--
作者：
Arita K;Honma T;Suzuki S
葡萄属酿酒葡萄Koshu是一种在日本种植了一千多年的本土葡萄品种，也是白色酿酒中最重要的品种之一。为了提高果州酒的质量，有必要对果州浆果中的代谢产物进行鉴定。我们进行了全面的和比较的脂质组学分析的Koshu和黑比诺浆果种植在同一地点在日本使用GC-MS/MS的脂肪酸和LC-MS的甘油酯和甘油磷脂。Koshu皮肤和果汁分别含有22和19种脂肪酸，而23和20种脂肪酸中检测到黑比诺皮肤和果汁。Koshu皮中C22：6 n3和C24：0的含量分别是Pinot Noir皮的2倍和3倍。Koshu果汁中C24：0含量也高于Pinot Noir果汁。四十九个脂质成分（六个双半乳糖二酰甘油，一个单半乳糖二酰甘油，10磷脂酰胆碱，12磷脂酰乙醇胺，和20甘油三酯）被检测到黑比诺和Koshu皮肤。在Koshu皮中观察到MGDG 36：6、DGDG 36：6、PC 34：2、PC 36：5、TG 54：6、TG 54：7和TG 54：8的强峰。49种脂类成分中有36种在黑比诺皮中的含量显著高于Koshu皮。黑比诺皮含有更多的脂质，其烷基链比Koshu皮含有18个以上的碳。进一步分析两种脂质分布显示，在黑比诺皮肤和果汁的脂肪酸分子中的双键的数量显着大于Koshu皮肤和果汁。葡萄藤品种的热量需求与脂肪酸去饱和水平之间存在密切关系。C18-脂肪酸是Koshu和Pinot Noir浆果的主要成分。C18-脂肪酸去饱和酶的表达水平调控着果皮中C18-不饱和脂肪酸的积累。果州浆果在成熟末期的C18：3的损失。Koshu可以有效地将C18：3转化为（Z）-己-3-烯醛，以产生C6-芳香化合物。这些研究结果有望为果州葡萄酒香气的改良和耐寒果州葡萄的育种策略提供参考。
Vitis vinifera cv. Koshu is an indigenous grape cultivar that has been cultivated for more than a thousand years in Japan and one of the most important cultivars in white winemaking. To improve Koshu wine quality, it is necessary to identify the metabolites in Koshu berry. We conducted a comprehensive and comparative lipidome analysis of Koshu and Pinot Noir berries cultivated in the same location in Japan using GC-MS/MS for fatty acids and LC-MS for glycerolipids and glycerophospholipids. Koshu skins and juices contained 22 and 19 fatty acids, respectively, whereas 23 and 20 fatty acids were detected in Pinot Noir skins and juices. C22:6n3 and C24:0 contents in Koshu skins were two and three times higher than those in Pinot Noir skins. C24:0 content in Koshu juices was also higher than that in Pinot Noir juices. Forty-nine lipid components (six digalactosyldiacylglycerols, one monogalactosyldiacylglycerol, 10 phosphatidylcholines, 12 phosphatidylethanolamines, and 20 triglycerides) were detected in Pinot Noir and Koshu skins. Strong peaks were observed for MGDG 36:6, DGDG 36:6, PC 34:2, PC 36:5, TG 54:6, TG 54:7, and TG 54:8 in Koshu skins. The contents of 36 of the 49 lipid components were significantly higher in Pinot Noir skins than Koshu skins. Pinot Noir skins contained more lipids whose alkyl chains have more than 18 carbons than Koshu skins. Further analysis of both lipid profiles revealed that the number of double bonds in a fatty acid molecule in Pinot Noir skins and juices was significantly larger than that in Koshu skins and juices. A strong relationship exists between the heat requirement of grapevine cultivars and the level of fatty acid desaturation. C18-fatty acids were the major components in Koshu and Pinot Noir berries. The expression levels of C18-fatty acid desaturases regulated the accumulation of C18-unsaturated fatty acids in berry skins. The loss of C18:3 in Koshu berries at the end of ripening was observed. Koshu might effectively convert C18:3 into (Z)-hex-3-enal for the production of C6-aroma compounds. These findings by the lipidome analysis are expected to contribute to the improvement of Koshu wine aroma and breeding strategies of cold-tolerant Koshu grapevines.
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影响因子：
4.6
作者：
Sarolic, Mladenka;Gugic, Mirko;Kus, Piotr Marek
通讯作者：
Kus, Piotr Marek
影响因子：
8.8
作者：
Tumanov, Sergey;Zubenko, Yuri;Villas-Boas, Silas G.
通讯作者：
Villas-Boas, Silas G.
影响因子：
64.8
作者：
Jaillon, Olivier;Aury, Jean-Marc;Wincker, Patrick
通讯作者：
Wincker, Patrick
影响因子：
2.4
作者：
Kobayashi, Hironori;Fujita, Keiko;Takayanagi, Tsutomu
通讯作者：
Takayanagi, Tsutomu
DOI：
10.1080/00021369.1981.10864828
发表时间：
1981-01-01
期刊：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY
影响因子：
--
作者：
OKAMURA, S;WATANABE, M
通讯作者：
WATANABE, M