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Plants (Basel). 2019 Oct 8;8(10). pii: E400. doi: 10.3390/plants8100400.

Aminoacids and Flavonoids Profiling in Tempranillo Berries Can Be Modulated by the Arbuscular Mycorrhizal Fungi.

Author information

1
Department of Environmental Biology, Plant Stress Physiology Group, Associated to CSIC (EEAD, Zaragoza, ICVV, Logroño), Universidad de Navarra, Schools of Sciences and Pharmacy and Nutrition,31008 Pamplona, Spain. ntorres@alumni.unav.es.
2
EGFV, Bordeaux Sciences Agro, INRA, Université de Bordeaux, Villenave d'Ornon, 75338 Paris, France. ghislaine.hilbert@inra.fr.
3
Department of Environmental Biology, Plant Stress Physiology Group, Associated to CSIC (EEAD, Zaragoza, ICVV, Logroño), Universidad de Navarra, Schools of Sciences and Pharmacy and Nutrition,31008 Pamplona, Spain. cantolin@unav.es.
4
Department of Environmental Biology, Plant Stress Physiology Group, Associated to CSIC (EEAD, Zaragoza, ICVV, Logroño), Universidad de Navarra, Schools of Sciences and Pharmacy and Nutrition,31008 Pamplona, Spain. niegoi@unav.es.

Abstract

(1) Background: Vitis vinifera L. cv. Tempranillo is cultivated over the world for its wine of high quality. The association of Tempranillo with arbuscular mycorrhizal fungi (AMF) induced the accumulation of phenolics and carotenoids in leaves, affected the metabolism of abscisic acid (ABA) during berry ripening, and modulated some characteristics and quality aspects of grapes. The objective of this study was to elucidate if AMF influenced the profiles and the content of primary and secondary metabolites determinants for berry quality in Tempranillo. (2) Methods: Fruit-bearing cuttings inoculated with AMF or uninoculated were cultivated under controlled conditions. (3) Results: Mycorrhizal symbiosis modified the profile of metabolites in Tempranillo berries, especially those of the primary compounds. The levels of glucose and amino acids clearly increased in berries of mycorrhized Tempranillo grapevines, including those of the aromatic precursor amino acids. However, mycorrhizal inoculation barely influenced the total amount and the profiles of anthocyanins and flavonols in berries. (4) Conclusions: Mycorrhizal inoculation of Tempranillo grapevines may be an alternative to the exogenous application of nitrogen compounds in order to enhance the contents of amino acids in grapes, which may affect the aromatic characteristics of wines.

KEYWORDS:

Aromatic precursors; Vitis vinifera; berry skin metabolites; mycorrhizal symbiosis; phenolic compounds; soluble sugars

PMID:
31597352
DOI:
10.3390/plants8100400
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