Differences in berry skin and pulp cell wall polysaccharides from ripe and overripe Shiraz grapes evaluated using glycan profiling reveals extensin-rich flesh

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Differences in berry skin and pulp cell wall polysaccharides from ripe and overripe Shiraz grapes evaluated using glycan profiling reveals extensin-rich flesh. / Gao, Yu; Fangel, Jonatan U.; Willats, William G.T.; Vivier, Melané A.; Moore, John P.

In: Food Chemistry, Vol. 363, 130180, 2021.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Gao, Y, Fangel, JU, Willats, WGT, Vivier, MA & Moore, JP 2021, 'Differences in berry skin and pulp cell wall polysaccharides from ripe and overripe Shiraz grapes evaluated using glycan profiling reveals extensin-rich flesh', Food Chemistry, vol. 363, 130180. https://doi.org/10.1016/j.foodchem.2021.130180

APA

Gao, Y., Fangel, J. U., Willats, W. G. T., Vivier, M. A., & Moore, J. P. (2021). Differences in berry skin and pulp cell wall polysaccharides from ripe and overripe Shiraz grapes evaluated using glycan profiling reveals extensin-rich flesh. Food Chemistry, 363, [130180]. https://doi.org/10.1016/j.foodchem.2021.130180

Vancouver

Gao Y, Fangel JU, Willats WGT, Vivier MA, Moore JP. Differences in berry skin and pulp cell wall polysaccharides from ripe and overripe Shiraz grapes evaluated using glycan profiling reveals extensin-rich flesh. Food Chemistry. 2021;363. 130180. https://doi.org/10.1016/j.foodchem.2021.130180

Author

Gao, Yu ; Fangel, Jonatan U. ; Willats, William G.T. ; Vivier, Melané A. ; Moore, John P. / Differences in berry skin and pulp cell wall polysaccharides from ripe and overripe Shiraz grapes evaluated using glycan profiling reveals extensin-rich flesh. In: Food Chemistry. 2021 ; Vol. 363.

Bibtex

@article{c9da397d16c1440ea4d34d59fd5b9228,
title = "Differences in berry skin and pulp cell wall polysaccharides from ripe and overripe Shiraz grapes evaluated using glycan profiling reveals extensin-rich flesh",
abstract = "Shiraz is a widely planted cultivar in many of the world's top wine regions where it is used for the production of top-quality single varietal or blended red wines. Cell wall changes during grape ripening and over-ripening have been investigated, particularly in the context of understanding berry deconstruction thereby facilitating the release of favorable compounds during winemaking. However, no information is available on cell wall changes during berry shrinkage in Shiraz. Glycan microarray technology was used to directly profile Shiraz berries for cell wall polysaccharide and glycoprotein epitopes. Skins and pulp tissues were profiled separately and revealed that whereas the skin was rich in pectins and xyloglucans, the pulp tissues were mainly composed of extensin glycoproteins. Overripe (26–28°B) berries, particularly those from the warmer region site, revealed degradation of their pectin and extensin epitopes.",
keywords = "Berry shrinkage, Enzymes, Extensins, Glycan microarrays, Maceration, Pectins, Shiraz",
author = "Yu Gao and Fangel, {Jonatan U.} and Willats, {William G.T.} and Vivier, {Melan{\'e} A.} and Moore, {John P.}",
note = "Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",
year = "2021",
doi = "10.1016/j.foodchem.2021.130180",
language = "English",
volume = "363",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Differences in berry skin and pulp cell wall polysaccharides from ripe and overripe Shiraz grapes evaluated using glycan profiling reveals extensin-rich flesh

AU - Gao, Yu

AU - Fangel, Jonatan U.

AU - Willats, William G.T.

AU - Vivier, Melané A.

AU - Moore, John P.

N1 - Publisher Copyright: © 2021 Elsevier Ltd

PY - 2021

Y1 - 2021

N2 - Shiraz is a widely planted cultivar in many of the world's top wine regions where it is used for the production of top-quality single varietal or blended red wines. Cell wall changes during grape ripening and over-ripening have been investigated, particularly in the context of understanding berry deconstruction thereby facilitating the release of favorable compounds during winemaking. However, no information is available on cell wall changes during berry shrinkage in Shiraz. Glycan microarray technology was used to directly profile Shiraz berries for cell wall polysaccharide and glycoprotein epitopes. Skins and pulp tissues were profiled separately and revealed that whereas the skin was rich in pectins and xyloglucans, the pulp tissues were mainly composed of extensin glycoproteins. Overripe (26–28°B) berries, particularly those from the warmer region site, revealed degradation of their pectin and extensin epitopes.

AB - Shiraz is a widely planted cultivar in many of the world's top wine regions where it is used for the production of top-quality single varietal or blended red wines. Cell wall changes during grape ripening and over-ripening have been investigated, particularly in the context of understanding berry deconstruction thereby facilitating the release of favorable compounds during winemaking. However, no information is available on cell wall changes during berry shrinkage in Shiraz. Glycan microarray technology was used to directly profile Shiraz berries for cell wall polysaccharide and glycoprotein epitopes. Skins and pulp tissues were profiled separately and revealed that whereas the skin was rich in pectins and xyloglucans, the pulp tissues were mainly composed of extensin glycoproteins. Overripe (26–28°B) berries, particularly those from the warmer region site, revealed degradation of their pectin and extensin epitopes.

KW - Berry shrinkage

KW - Enzymes

KW - Extensins

KW - Glycan microarrays

KW - Maceration

KW - Pectins

KW - Shiraz

U2 - 10.1016/j.foodchem.2021.130180

DO - 10.1016/j.foodchem.2021.130180

M3 - Journal article

C2 - 34157558

AN - SCOPUS:85109481497

VL - 363

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 130180

ER -

ID: 284697133