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首页> 外文期刊>Journal of Experimental Botany >Environmental stress enhances biosynthesis of flavor precursors, S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-L-cysteine, in grapevine through glutathione S-transferase activation
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Environmental stress enhances biosynthesis of flavor precursors, S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-L-cysteine, in grapevine through glutathione S-transferase activation

机译：环境应力通过谷胱甘肽S-转移酶激活促进葡萄中风味前体S-3-（己-1-醇）-谷胱甘肽和S-3-（己-1-醇）-L-半胱氨酸的生物合成。

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摘要

The biosynthesis of S-(3-hexan-1-ol)-glutathione (3MH-S-glut) and S-(3-hexan-l-ol)-L-cysteine (3MH-S-cys), which act as flavour precursors in wines, in Vitis vinifera grapes exposed to various environmental stress conditions is reported here. Ultraviolet (UV-C) irradiation, water deficit, and biological stimulation up-regulated 3MH-S-glut and 3MH-S-cys biosynthesis in grape leaves. 3MH-S-glut and 3MH-S-cys contents in grape berries were increased by cold shock, heat shock, UV-C irradiation, and biological stimulation. The results suggest that environmental stress enhances the biosynthesis of both flavour precursors in grapevine. The transcription of VvGST1, VvGST3, VvGST4, and GGT in grapevine exposed to the stress conditions was increased markedly compared with that in control grapevine. Also, UV irradiation increased GST (glutathione S-transferase) and GGT (γ-glutamyl transferase) enzyme activities in grape berries. Recombinant VvGST3 and VvGST4, but not VvGST1, mediated the synthesis of 3MH-S-glut from reduced glutathione and trans-2-hexenal in vitro. The enzymatic mediation of flavour precursor production is a novel function of plant GSTs and may result in the detoxification of damaged grape cells under stress conditions.
机译：S-（3-己-1-醇）-谷胱甘肽（3MH-S-glut）和S-（3-己-1-醇）-L-半胱氨酸（3MH-S-cys）的生物合成此处报道了暴露于各种环境胁迫条件下的葡萄，葡萄中的香精前体。紫外线（UV-C）辐照，水分缺乏和生物刺激上调了葡萄叶片中3MH-S-glut和3MH-S-cys的生物合成。通过冷激，热激，UV-C辐照和生物刺激，葡萄浆果中3MH-S-glut和3MH-S-cys的含量增加。结果表明，环境胁迫增强了葡萄中两种风味前体的生物合成。与对照葡萄相比，暴露在胁迫条件下的葡萄中VvGST1，VvGST3，VvGST4和GGT的转录显着增加。此外，紫外线辐射增加了葡萄浆果中的GST（谷胱甘肽S-转移酶）和GGT（γ-谷氨酰转移酶）酶活性。重组VvGST3和VvGST4，但不是VvGST1，在体外介导了由还原型谷胱甘肽和反式-2-己烯醛合成3MH-S-glut。调味剂前体产生的酶促作用是植物GST的一种新功能，在压力条件下可能导致受损葡萄细胞解毒。

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