Metabolite and transcriptome analyses reveal the effects of salinity stress on the biosynthesis of proanthocyanidins and anthocyanins in grape suspension cells

Kainan Zhao; Yibin Lan; Ying Shi; Changqing Duan; Keji Yu

doi:10.3389/fpls.2024.1351008

Metabolite and transcriptome analyses reveal the effects of salinity stress on the biosynthesis of proanthocyanidins and anthocyanins in grape suspension cells

Front Plant Sci. 2024 Mar 21:15:1351008. doi: 10.3389/fpls.2024.1351008. eCollection 2024.

Authors

Kainan Zhao^{1

2}, Yibin Lan^{1

2}, Ying Shi^{1

2}, Changqing Duan^{1

2}, Keji Yu^{1

2

3}

Affiliations

¹ Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
² Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China.
³ College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China.

Abstract

Proanthocyanidins (PAs) and anthocyanins are flavonoids that contribute to the quality and health benefits of grapes and wine. Salinity affects their biosynthesis, but the underlying mechanism is still unclear. We studied the effects of NaCl stress on PA and anthocyanin biosynthesis in grape suspension cells derived from berry skins of Vitis vinifera L. Cabernet Sauvignon using metabolite profiling and transcriptome analysis. We treated the cells with low (75 mM NaCl) and high (150 mM NaCl) salinity for 4 and 7 days. High salinity inhibited cell growth and enhanced PA and anthocyanin accumulation more than low salinity. The salinity-induced PAs and anthocyanins lacked C5'-hydroxylation modification, suggesting the biological significance of delphinidin- and epigallocatechin-derivatives in coping with stress. The genes up-regulated by salinity stress indicated that the anthocyanin pathway was more sensitive to salt concentration than the PA pathway, and WGCNA analysis revealed the coordination between flavonoid biosynthesis and cell wall metabolism under salinity stress. We identified transcription factors potentially involved in regulating NaCl dose- and time-dependent PA and anthocyanin accumulation, showing the dynamic remodeling of flavonoid regulation network under different salinity levels and durations. Our study provides new insights into regulator candidates for tailoring flavonoid composition and molecular indicators of salt stress in grape cells.

Keywords: WGCNA; anthocyanins; flavonoid biosynthesis; grape; proanthocyanidins; salinity; suspension cells; transcription factors.

Grants and funding

The author(s) declare financial support was received for the research, authorship, and/or publication of this article. This research was supported by the National Natural Science Foundation of China (U20A2042 and 32202452), and Wine Industry Development Project of Department of Commerce of Gansu Province (GSPTJZX-2020-4).