Individual and Combined Effects of CaCl2 and UV-C on the Biosynthesis of Resveratrols in Grape Leaves and Berry Skins

doi:10.1021/jf401220m

	Individual and Combined Effects of CaCl2 and UV-C on the Biosynthesis of Resveratrols in Grape Leaves and Berry Skins
	Wang, Lijun 1; Ma, Ling 1; Xi, Huifen 1,2; Duan, Wei 1; Wang, Junfang 1; Li, Shaohua1,3
	2013
发表期刊	JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN	0021-8561
卷号	61 期号:29 页码:7135-7141
摘要	The individual and combined effects of calcium chloride (CaCl2) and ultraviolet C (UV-C) light on the synthesis of resveratrol in grape leaves and berry skins were investigated. Results showed that all treatments could increase leaf resveratrol contents at least about 5 times, but the combination treatment was the most efficient. Moreover, compared with UV-C treatment, the combination treatment delayed the decline of resveratrol contents. The expression levels of phenylalanine ammonia lyase (PAL), cinnamate-4-hydroxylase (C4H), coumaroyl-CoA ligase (4CL), and stilbene synthase (STS) and 3-O-beta-glycosyltransferases, which are related to the synthesis of resveratrol, increased in response to these treatments, paralleling the change in resveratrol content. All treatments also induced the biosynthesis of resveratrol in berry skins at room temperature. The berries of these treatments held at room temperature for 1 day were further stored under low temperature (-1 +/- 0.5 degrees C, RH 9596) for 27 days, and the results showed that all treatments continuously increased berry skin resveratrol content, with the combination treatment being most efficient. During cold storage, resveratrol content remained at high levels and reached a maximum (about 247.7 mu g/g FIN) at 13 days, then showed a slight decline, though it remained high by the end of storage. Berry firmness and total soluble solids content showed slight changes during cold storage, but there were no differences among the treatments. Thus, the combination treatment of CaCl2 and UV-C could be an efficient method for increasing resveratrol content of table grapes during storage under low temperature. This would be potentially beneficial for producing functional fruits.
关键词	grape resveratrol UV-C CaCl2
学科领域	Agriculture, Multidisciplinary ; Chemistry, Applied ; Food Science & Technology
DOI	10.1021/jf401220m
收录类别	SCI
语种	英语
WOS关键词	TIME RT-PCR ; TRANS-RESVERATROL ; STILBENE SYNTHASE ; VITIS-VINIFERA ; TABLE GRAPES ; REFERENCE GENES ; CELL-CULTURES ; IRRADIATION ; PLANTS ; CALCIUM
WOS研究方向	Science Citation Index Expanded (SCI-EXPANDED)
WOS记录号	WOS:000322432300015
出版者	AMER CHEMICAL SOC
文献子类	Article
出版地	WASHINGTON
资助机构	National Natural Science Foundation of China(National Natural Science Foundation of China (NSFC)) ; Beijing Municipal Science and Technology Plan Project
引用统计	被引频次：35[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.ibcas.ac.cn/handle/2S10CLM1/27931
专题	中科院北方资源植物重点实验室
作者单位	1.Chinese Acad Sci, Inst Bot, Key Lab Plant Resources, Beijing 100093, Peoples R China 2.Chinese Acad Sci, Inst Bot, Beijing Key Lab Grape Sci & Enol, Beijing 100093, Peoples R China 3.Univ Chinese Acad Sci, Beijing 100049, Peoples R China 4.Chinese Acad Sci, Wuhan Bot Garden, Key Lab Plant Germplasm Enhancement & Special Agr, Wuhan 430074, Peoples R China
推荐引用方式 GB/T 7714	Wang, Lijun,Ma, Ling,Xi, Huifen,et al. Individual and Combined Effects of CaCl2 and UV-C on the Biosynthesis of Resveratrols in Grape Leaves and Berry Skins[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2013,61(29):7135-7141.
APA	Wang, Lijun,Ma, Ling,Xi, Huifen,Duan, Wei,Wang, Junfang,&Li, Shaohua.(2013).Individual and Combined Effects of CaCl2 and UV-C on the Biosynthesis of Resveratrols in Grape Leaves and Berry Skins.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,61(29),7135-7141.
MLA	Wang, Lijun,et al."Individual and Combined Effects of CaCl2 and UV-C on the Biosynthesis of Resveratrols in Grape Leaves and Berry Skins".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 61.29(2013):7135-7141.

条目包含的文件
文件名称/大小	文献类型	版本类型	开放类型	使用许可
23855433.pdf（545KB）	期刊论文	出版稿	开放获取	CC BY-NC-SA	浏览请求全文