Trans-resveratrol accumulation and gene expression patterns in Vitis vinifera cvs. Malbec and Pixie berries in response to methyl jasmonate.

MALOVINI EMILIANO; MARTÍNEZ LILIANA; FONTANA ARIEL; DURAN MARTIN; BOTTINI RUBEN

Congreso; Resveratrol 2017 Regional Meeting; 2017

Trans-resveratrol is a non-flavonoid phenolic compound produced by a limited number of plant species that has a wide range of nutraceutical effects. Grapevine is the one most important potential sources of trans-resveratrol and accumulates it in response to pathogens and herbivores, exposure to UVB, UVC and different elicitors as methyl jasmonic acid (MeJA). Stilbene Synthase (VvSTS) is the key enzyme that synthesize trans-resveratrol, and it is coded in the V. vinifera genome by a multigenic family with over 40 members predicted. The aim of this work was to increase our knowledge about transcription regulation of VvSTS genes in the skin of Malbec and Pixie berries. Bunches were sprayed with 10 mM MeJA hydro-alcoholic solution and samples were taken at different times after treatment. Trans-resveratrol accumulation was determined by HPLC-MWD. Gene expression patterns for transcription factors VvMYB14, VvMYB15.1 and VvMYB15.2 and enzyme VvSTS were determined by RT-qPCR. Samples treated with MeJA showed levels of trans-resveratrol 5 to 20 times higher than its respective control treatment. Expression patterns of VvSTS and VvMYB14 genes were similar in both varieties, while VvMYB15 isoforms showed marked differences. In Malbec, VvMYB15.2 presented an expression pattern similar to VvSTS, while VvMYB15.1 showed a lower expression level in treated samples vs. control samples. VvMYB15 on Pixie samples treated with MeJA did not show a marked activation, and when compared to Malbec, this result may suggest the presence of varietal component in these genes transcription regulation. Delving into trans-resveratrol biosynthesis pathway and its regulation may allow the development of new biotechnological approaches that would lead to increase contents of stilbenes in grapes and their derivative products, thus improving their nutraceutical quality.