Torres Nazareth, Hilbert Ghislaine, Antolín María Carmen, Goicoechea Nieves
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.
EGFV, Bordeaux Sciences Agro, INRA, Université de Bordeaux, Villenave d'Ornon, 75338 Paris, France.
Plants (Basel). 2019 Oct 8;8(10):400. doi: 10.3390/plants8100400.
(1) Background: 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.
(1) 背景： 丹魄（L. cv. Tempranillo）因其高品质葡萄酒而在全球范围内种植。丹魄与丛枝菌根真菌（AMF）的共生关系诱导了叶片中酚类和类胡萝卜素的积累，影响了浆果成熟过程中脱落酸（ABA）的代谢，并调节了葡萄的一些特性和品质方面。本研究的目的是阐明AMF是否影响丹魄浆果品质的初级和次级代谢产物决定因素的谱和含量。(2) 方法： 将接种或未接种AMF的结果枝插条在可控条件下培养。(3) 结果： 菌根共生改变了丹魄浆果中代谢产物的谱，尤其是初级化合物的谱。菌根化的丹魄葡萄藤浆果中葡萄糖和氨基酸水平明显升高，包括芳香前体氨基酸。然而，菌根接种对浆果中花青素和黄酮醇的总量和谱几乎没有影响。(4) 结论： 对丹魄葡萄藤进行菌根接种可能是外源施用氮化合物的一种替代方法，以提高葡萄中氨基酸的含量，这可能会影响葡萄酒的芳香特性。
