著者

Mei Gao-Takai Zen Lin Yuta Sugiyama Takane Katayama Ai Shinmura Hikaru Naito Ayako Katayama-Ikegami

出版者

The Japanese Society for Horticultural Science

雑誌

The Horticulture Journal (ISSN:21890102)

巻号頁・発行日

pp.UTD-371, (Released:2022-07-05)

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This study investigated anthocyanin accumulation, sugar contents, and endogenous hormone contents in the berry skin, as well as the expression of genes related to anthocyanin and abscisic acid (ABA) synthesis and metabolism, using grafted ‘Ruby Roman’ berries on the rootstocks of ‘Kober 5BB’ [5BB(2x), a semidwarf rootstock], ‘Hybrid Franc’ [HF(2x), a vigorous rootstock], and their colchicine-induced autotetraploids [5BB(4x) and HF(4x)]. Rootstock had significant effects on the total content, but not on the composition, of anthocyanins. The berries on 5BB(4x) rootstock, where the grapevine showed less vegetative growth, had higher anthocyanin content during the ripening process, and also had higher sugar and ABA contents around véraison. ABA, indole acetic acid (IAA), and cytokinins showed synchronous changes during berry development: they had the lowest levels at pre-véraison, and their metabolic pathways were accelerated after véraison. Furthermore, they all tended to be higher on 5BB(4x) than on the other rootstocks. Since the expression levels of most of the ABA biosynthesis-related genes did not show a corresponding increase with the contents of ABA and ABA-glucosyl ester (ABA-GE), it is considered that the increase in ABA content after véraison may be mainly due to the decrease in catabolism and/or exogenous import from other organs. This study provides an overview showing the dynamic changes and relationship of three phytohormones during the ripening of grape berries grafted on different rootstocks, and explores the mechanisms regulating ripening.

著者

Hiromi Takada Takane Katayama Toshihiko Katoh

出版者

The Japanese Society of Applied Glycoscience

雑誌

Journal of Applied Glycoscience (ISSN:13447882)

巻号頁・発行日

pp.jag.JAG-2019_0020, (Released:2020-02-19)

被引用文献数

13

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Ovomucin, a hen egg white protein, is characterized by its hydrogel-forming properties, high molecular weight, and extensive O-glycosylation with a high degree of sialylation. As a commonly used food ingredient, we explored whether ovomucin has an effect on the gut microbiota. O-Glycan analysis revealed that ovomucin contained core-1 and core-2 structures with heavy modification by N-acetylneuraminic acid and/or sulfate groups. Of the two mucin-degrading gut microbes we tested, Akkermansia muciniphila grew in medium containing ovomucin as a sole carbon source during a 24 h culture period, whereas Bifidobacterium bifidum did not. Both gut microbes, however, degraded ovomucin O-glycans and released monosaccharides into the culture supernatants in a species-dependent manner, as revealed by semi-quantified mass spectrometric analysis and anion exchange chromatography analysis. Our data suggest that ovomucin potentially affects the gut microbiota through O-glycan decomposition by gut microbes and degradant sugar sharing within the community.