|Titolo||Biosynthesis of Chlorophyll and Other Isoprenoids in the Plastid of Red Grape Berry Skins|
|Tipo di pubblicazione||Articolo su Rivista peer-reviewed|
|Anno di Pubblicazione||2022|
|Autori||Teixeira, A., Noronha H., Frusciante Sarah, Diretto Gianfranco, and Geros H.|
|Rivista||Journal of Agricultural and Food Chemistry|
|Parole chiave||'current, biochemistry, Calvin cycle, Carotenoids, Chlorophyll, Freeze dry, Fruits, Grape berry, Grape berry skin, Green tissues, high performance liquid chromatography, HPLC-MS analysis, Isoprenoids, Lipids, Mass Spectrometry, Metabolites, Plants (botany), Plastid isolation, Polymerase Chain Reaction, Reaction cycles|
Despite current knowledge showing that fruits like tomato and grape berries accumulate different components of the light reactions and Calvin cycle, the role of green tissues in fruits is not yet fully understood. In mature tomato fruits, chlorophylls are degraded and replaced by carotenoids through the conversion of chloroplasts in chromoplasts, while in red grape berries, chloroplasts persist at maturity and chlorophylls are masked by anthocyanins. To study isoprenoid and lipid metabolism in grape skin chloroplasts, metabolites of enriched organelle fractions were analyzed by high-performance liquid chromatography-high-resolution mass spectrometry (HPLC-HRMS) and the expression of key genes was evaluated by real-time polymerase chain reaction (PCR) in berry skins and leaves. Overall, the results indicated that chloroplasts of the grape berry skins, as with leaf chloroplasts, share conserved mechanisms of synthesis (and degradation) of important components of the photosynthetic machinery. Some of these components, such as chlorophylls and their precursors, and catabolites, carotenoids, quinones, and lipids have important roles in grape and wine sensory characteristics. © 2023 The Authors. Published by American Chemical Society.
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