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Changes in polysaccharide and protein composition of cell walls in grape berry skin (Cv. Shiraz) during ripening and over-ripening.
J Agric Food Chem. 2009 Apr 08; 57(7):2955-60.JA

Abstract

Polysaccharide modification is the most fundamental factor that affects firmness of fruit during ripening. In grape, because of the lack of information on the modifications occurring in cell wall polysaccharides in skins, but also because this tissue contains large amounts of organoleptic compounds for winemaking, a study was performed on the evolution and extractability of polysaccharides from grape skins of Shiraz cultivar throughout ripening. A HEPES/phenol extraction technique was used to analyze Shiraz grape cell wall material isolated from skins of berries harvested from one to ten weeks after veraison. Total amounts in cell wall polysaccharides remained constant during ripening (4.2 mg/berry). A slight decrease in galactose content of insoluble polysaccharides was observed, as well as a significant de-esterification of methoxylated uronic acids, indicating that some modifications occur in cell wall polysaccharides. The water-soluble fraction represented a very small fraction of the whole polysaccharides, but its amounts increased more than 2-fold between the first and the last sample. Isolated cell walls were also analyzed for their protein composition. Last, hydroalcoholic extractions in model-wine solution were also performed on fresh skins. This extracted fraction was very similar to the water-soluble one, and increased during the entire period. By comparison with polysaccharide modifications described in flesh cell wall in previous works, it can be assumed that the moderate skin polysaccharide degradation highlights the protective role of that tissue.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Vicens A
INRA, UMR 1083, F-34060 Montpellier, France.
Fournand D
No affiliation info available
Williams P
No affiliation info available
Sidhoum L
No affiliation info available
Moutounet M
No affiliation info available
Doco T
No affiliation info available

MeSH

AlcoholsAmino AcidsArabinoseCell WallFruitGalactoseHydrogen-Ion ConcentrationPlant ProteinsPolysaccharidesSolubilityVitis

Pub Type(s)

Journal Article

Language

eng

PubMed ID

19334762

Citation

Vicens, Anysia, et al. "Changes in Polysaccharide and Protein Composition of Cell Walls in Grape Berry Skin (Cv. Shiraz) During Ripening and Over-ripening." Journal of Agricultural and Food Chemistry, vol. 57, no. 7, 2009, pp. 2955-60.
Vicens A, Fournand D, Williams P, et al. Changes in polysaccharide and protein composition of cell walls in grape berry skin (Cv. Shiraz) during ripening and over-ripening. J Agric Food Chem. 2009;57(7):2955-60.
Vicens, A., Fournand, D., Williams, P., Sidhoum, L., Moutounet, M., & Doco, T. (2009). Changes in polysaccharide and protein composition of cell walls in grape berry skin (Cv. Shiraz) during ripening and over-ripening. Journal of Agricultural and Food Chemistry, 57(7), 2955-60. https://doi.org/10.1021/jf803416w
Vicens A, et al. Changes in Polysaccharide and Protein Composition of Cell Walls in Grape Berry Skin (Cv. Shiraz) During Ripening and Over-ripening. J Agric Food Chem. 2009 Apr 8;57(7):2955-60. PubMed PMID: 19334762.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes in polysaccharide and protein composition of cell walls in grape berry skin (Cv. Shiraz) during ripening and over-ripening. AU - Vicens,Anysia, AU - Fournand,David, AU - Williams,Pascale, AU - Sidhoum,Louise, AU - Moutounet,Michel, AU - Doco,Thierry, PY - 2009/4/2/entrez PY - 2009/4/2/pubmed PY - 2009/6/16/medline SP - 2955 EP - 60 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 7 N2 - Polysaccharide modification is the most fundamental factor that affects firmness of fruit during ripening. In grape, because of the lack of information on the modifications occurring in cell wall polysaccharides in skins, but also because this tissue contains large amounts of organoleptic compounds for winemaking, a study was performed on the evolution and extractability of polysaccharides from grape skins of Shiraz cultivar throughout ripening. A HEPES/phenol extraction technique was used to analyze Shiraz grape cell wall material isolated from skins of berries harvested from one to ten weeks after veraison. Total amounts in cell wall polysaccharides remained constant during ripening (4.2 mg/berry). A slight decrease in galactose content of insoluble polysaccharides was observed, as well as a significant de-esterification of methoxylated uronic acids, indicating that some modifications occur in cell wall polysaccharides. The water-soluble fraction represented a very small fraction of the whole polysaccharides, but its amounts increased more than 2-fold between the first and the last sample. Isolated cell walls were also analyzed for their protein composition. Last, hydroalcoholic extractions in model-wine solution were also performed on fresh skins. This extracted fraction was very similar to the water-soluble one, and increased during the entire period. By comparison with polysaccharide modifications described in flesh cell wall in previous works, it can be assumed that the moderate skin polysaccharide degradation highlights the protective role of that tissue. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19334762/Changes_in_polysaccharide_and_protein_composition_of_cell_walls_in_grape_berry_skin__Cv__Shiraz__during_ripening_and_over_ripening_ L2 - https://doi.org/10.1021/jf803416w DB - PRIME DP - Unbound Medicine ER -