Biosynthesis and Cellular Functions of Tartaric Acid in Grapevines.

antioxidant enzyme fruit gene grape metabolism tartaric acid

Journal

Frontiers in plant science
ISSN: 1664-462X
Titre abrégé: Front Plant Sci
Pays: Switzerland
ID NLM: 101568200

Informations de publication

Date de publication:
2021
Historique:
received: 17 12 2020
accepted: 09 02 2021
entrez: 22 3 2021
pubmed: 23 3 2021
medline: 23 3 2021
Statut: epublish

Résumé

Tartaric acid (TA) is an obscure end point to the catabolism of ascorbic acid (Asc). Here, it is proposed as a "specialized primary metabolite", originating from carbohydrate metabolism but with restricted distribution within the plant kingdom and lack of known function in primary metabolic pathways. Grapes fall into the list of high TA-accumulators, with biosynthesis occurring in both leaf and berry. Very little is known of the TA biosynthetic pathway enzymes in any plant species, although recently some progress has been made in this space. New technologies in grapevine research such as the development of global co-expression network analysis tools and genome-wide association studies, should enable more rapid progress. There is also a lack of information regarding roles for this organic acid in plant metabolism. Therefore this review aims to briefly summarize current knowledge about the key intermediates and enzymes of TA biosynthesis in grapes and the regulation of its precursor, ascorbate, followed by speculative discussion around the potential roles of TA based on current knowledge of Asc metabolism, TA biosynthetic enzymes and other aspects of fruit metabolism.

Identifiants

pubmed: 33747023
doi: 10.3389/fpls.2021.643024
pmc: PMC7970118
doi:

Types de publication

Journal Article Review

Langues

eng

Pagination

643024

Commentaires et corrections

Type : ErratumIn

Informations de copyright

Copyright © 2021 Burbidge, Ford, Melino, Wong, Jia, Jenkins, Soole, Castellarin, Darriet, Rienth, Bonghi, Walker, Famiani and Sweetman.

Déclaration de conflit d'intérêts

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

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Auteurs

Crista Ann Burbidge (CA)

Agriculture and Food, CSIRO, Glen Osmond, SA, Australia.

Christopher Michael Ford (CM)

School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA, Australia.

Vanessa Jane Melino (VJ)

King Abdullah University of Science and Technology, Thuwal, Saudi Arabia.

Darren Chern Jan Wong (DCJ)

Division of Ecology and Evolution, Research School of Biology, The Australian National University, Acton, ACT, Australia.

Yong Jia (Y)

Western Barley Genetic Alliance, Murdoch University, Perth, WA, Australia.

Colin Leslie Dow Jenkins (CLD)

College of Science and Engineering, Flinders University, Bedford Park, SA, Australia.

Kathleen Lydia Soole (KL)

College of Science and Engineering, Flinders University, Bedford Park, SA, Australia.

Simone Diego Castellarin (SD)

Wine Research Centre, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC, Canada.

Philippe Darriet (P)

Université Bordeaux, Unité de recherche OEnologie, EA 4577, USC 1366 INRAE, Institut des Sciences de la Vigne et du Vin, Villenave d'Ornon, France.

Markus Rienth (M)

University of Sciences and Art Western Switzerland, Changins College for Viticulture and Oenology, Nyon, Switzerland.

Claudio Bonghi (C)

Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Legnaro, Italy.

Robert Peter Walker (RP)

Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Perugia, Italy.

Franco Famiani (F)

Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Perugia, Italy.

Crystal Sweetman (C)

College of Science and Engineering, Flinders University, Bedford Park, SA, Australia.

Classifications MeSH