Biosynthetic origin of E-resveratrol accumulation in grape canes during postharvest storage.

Benjamin Houillé, Sébastien Besseau, Vincent Courdavault, Audrey Oudin, Gaëlle Glévarec, Guillaume Delanoue, Laurence Guérin, Andrew John Simkin, Nicolas Papon, Marc Clastre, Nathalie Giglioli-Guivarc'h, Arnaud Lanoue

Index: J. Agric. Food Chem. 63(5) , 1631-8, (2015)

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Abstract

Grape canes are vineyard waste products containing valuable phytochemicals of medicine and agriculture interest. Grape canes storage is critical for the accumulation of these bioactive compounds. In the present study, we investigated the changes in stilbenoid phytochemical composition during grape cane storage and the influence of the temperature on final concentrations. A strong increase in the concentration of the monomer E-resveratrol (approximately 40-fold) was observed during the first 6 weeks of storage at 20 °C in eight different grape varieties without any change in oligomer concentrations. The E-resveratrol accumulation was temperature-dependent with an optimal range at 15-20 °C. A 2 h heat-shock treatment aiming at protein denaturation inhibited E-resveratrol accumulation. The constitutive expression of key genes involved in the stilbene precursor biosynthesis along with an induction of stilbene synthase (STS) expression during the first weeks of storage contribute to a de novo biosynthesis of E-resveratrol in pruned wood grapes.