Metabolite and proteome changes during the ripening of Syrah and Cabernet Sauvignon grape varieties cultured in a nontraditional wine region in Brazil

Autor(es)

Fraige, Karina ^[1] ; Gonzalez-Fernandez, Raquel ^{[2, 3, 4]} ; Carrilho, Emanuel ^{[1, 5]} ; Jorrin-Novo, Jesus V. ^{[2, 3]}

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Inst Chem Sao Carlos, Bioanalyt Microfabricat & Separat Grp, BR-13560970 Sao Carlos, SP - Brazil

^[2] Univ Cordoba, Agroforestry & Plant Biochem & Prote Res Grp, Cordoba - Spain

^[3] Univ Cordoba, Dept Biochem & Mol Biol, Cordoba - Spain

^[4] Autonomous Univ Ciudad Juarez, Inst Biomed Sci, Dept Biol Chem, Ciudad Juarez - Mexico

^[5] Natl Inst Sci & Technol Bioanalyt, BR-13083970 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF PROTEOMICS; v. 113, p. 206-225, JAN 15 2015.
• Citações Web of Science: 12

Resumo

Grapevines are an important fruit crop from economic and cultural point of views in many countries, including Brazil, where the practice of vitiviniculture is being developed in different regions. We compared the anthocyanin concentration, the main organic acids and sugars, and the proteome profiles during berry ripening of Syrah and Cabernet Sauvignon grapes from two distinct geographical sources in Sao Paulo State. The proteome was mapped by two-dimensional gel electrophoresis and differentially abundant proteins during the ripening process were subjected to MALDI-TOF/TOF-MS analysis. An increase in sugar concentration and in anthocyanin content was,observed, as well a decrease in the tartaric and malic acid concentration. A total of 128 spots varied with geographical origin, grape variety, and ripening stage, with 108 being identified. The identified proteins resulted in 80 gene products. A multivariate analysis of protein abundance clustered the samples according to grape variety, geographical origin, and stage of ripening, and showed the possibility of using proteomics to characterize three variables: variety, area where grown, and the ripening process. The changes observed during the ripening process corresponded to enzymes involved in sugar and organic acid metabolism. These results are in accordance with the metabolic profile reported for the process. Biological significance Given the importance of discriminating grapes, thus making the adulteration of wines more difficult, in this paper we showed the possibility of differentiating varieties of grapes, geographical area of cultivation and stage of ripening by combining the results of differentially abundant protein determinations and multivariate analysis. (C) 2014 Elsevier B.V. All rights reserved. (AU)

• Processo FAPESP: 07/07752-7 - Estudo bioanalítico via relação metabólico-proteômica de Vitis vinifera
• Beneficiário: Karina Fraige Baraco
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 08/04050-4 - Eletroforese bidimensional como uma ferramenta fundamental em análise proteômica.
• Beneficiário: Emanuel Carrilho
• Modalidade de apoio: Auxílio à Pesquisa - Regular