《植物生理学报》 2017, 53(1): 103-114

‘桂葡6号’葡萄花色苷组成特点与基因表达规律解析

成果¹, 周思泓², 黄羽¹, 张瑛¹, 管敬喜¹, 杨莹¹, 文仁德¹, 张劲^1,*

¹广西农业科学院葡萄与葡萄酒研究所, ²广西作物遗传改良生物技术重点开放实验室, 南宁530007

通信作者：张劲；E-mail: zhangj@gxaas.net

摘　要：

葡萄果皮颜色的变化取决于花色苷组成和含量的不同。利用高效液相色谱-质谱联用(HPLC-MS)检测不同发育期‘桂葡6号’葡萄(Vitis sp.)果皮中花色苷的组成及含量, 实时荧光定量PCR检测花色苷合成相关结构基因和转录因子表达水平, 并与欧亚种‘赤霞珠’做对比。结果表明, ‘桂葡6号’葡萄果皮中检测到27种不同种类的花色苷, 且不同种类的花色苷含量随发育期的变化规律存在差异; ‘桂葡6号’果皮中花色苷总量/浓度随果实成熟逐渐升高, 采收期‘桂葡6号’葡萄果皮中花色苷总量/浓度显著高于‘赤霞珠’, 这与VvDFR和VvLDOX的表达水平较高有关; ‘桂葡6号’花色苷组成与欧亚种‘赤霞珠’差异明显, 其果皮中的花色苷多以花色素双糖苷为主, 其中含量最高的是甲基花青素-3,5-O-双葡萄糖苷; 不同修饰方式的花色苷比例随发育期变化且受品种影响; ‘桂葡6号’果皮中花青素类(3′-羟基取代)花色苷比例高于‘赤霞珠’, 这与其较高的VvF3′H表达量有关; ‘桂葡6号’甲基化花色苷比例高于‘赤霞珠’, 而酰基化花色苷比例比‘赤霞珠’低。

关键词：‘桂葡6号’; 果皮; 花色苷; 基因表达; HPLC-MS

收稿：2016-09-20   修定：2016-11-24

资助：广西农业科学院基本科研业务专项(桂农科2015JZ150、2015YM05和2015YT85)和广西自然科学基金(2015GXNSFBA139091)。

Analysis of anthocyanin composition characteristics and gene expression patterns of ‘Guipu No. 6’ grape

CHENG Guo¹, ZHOU Si-Hong², HUANG Yu¹, ZHANG Ying¹, GUAN Jing-Xi¹, YANG Ying¹, WEN Ren-De¹, ZHANG Jin^1,*

¹Grape and Wine Reaserch Institute, Guangxi Academy of Agricultural Sciences / ²Guangxi Crop Genetic Improvement and Biotechnology Laboratory, Nanning 530007, China

Corresponding author: ZHANG Jin; E-mail: zhangj@gxaas.net

Abstract:

The grape skin colour varies mainly due to the composition and the content of anthocyanins. The composition and content of anthocyanins were surveyed by HPLC-MS in berry skins of ‘Guipu No. 6’. Transcript levels of both structural and regulatory genes involved in anthocyanin synthesis were confirmed by real-time PCR, and then were compared with Vitis vinifera ‘Cabernet Sauvignon’. The results indicate that 27 anthocyanins were detected in ‘Guipu No. 6’ berry skins, and the content of each anthocyanin changed with development periods. Total anthocyanin content exhibited a continuous increase during the development period, and the total content/concentration of anthocyanin in ‘Guipu No. 6’ berry skins were higher than those in ‘Cabernet Sauvignon’ at harvest. That could be related to higher expression levels of VvDFR and VvLDOX. The composition of anthocyanin in ‘Guipu No. 6’ berry skins showed significant difference with that in ‘Cabernet Sauvignon’. ‘Guipu No. 6’ berry skins contained more diglucoside anthocyanins, and peonidin 3,5-O-diglucoside was the most abundant one. The proportions of different modified anthocyanins changed during development period, and were controlled by the cultivar. In the berry skins of ‘Guipu No. 6’, the proportion of cyanidin-type (3′-substituted) anthocyanins was higher than that in ‘Cabernet Sauvignon’. That could be related to higher expression levels of VvF3′H. The methylated anthocyanins had higher proportions in ‘Guipu No. 6’ berry skins, but lower acylated anthocyanins were presented in the ‘Guipu No. 6’ skins when compared to ‘Cabernet Sauvignon’.

Key words: ‘Guipu No. 6’; berry skin; anthocyanin; gene expression; HPLC-MS