Effects of foliar applications of γ-polyglutamic acid and alginic acid on the quality and antioxidant activity of Marselan grapes and wines
This study investigated the effects of γ-polyglutamic acid (PGA) and alginic acid (ALA) on grapes and wines. Marselan grapes were utilized to assess the accumulation and synthesis of phenolic compounds and antioxidant activity. The 0.35 % (v/v) PGA (PGA2) significantly enhanced the antioxidant activ...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010009 |
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| author | Huawei Chen Lijian Zhang Bowei Yang Miaomiao Wang Litao Ma Jingjing Shi Zhenwen Zhang Qingqing Zeng |
| author_facet | Huawei Chen Lijian Zhang Bowei Yang Miaomiao Wang Litao Ma Jingjing Shi Zhenwen Zhang Qingqing Zeng |
| author_sort | Huawei Chen |
| collection | DOAJ |
| description | This study investigated the effects of γ-polyglutamic acid (PGA) and alginic acid (ALA) on grapes and wines. Marselan grapes were utilized to assess the accumulation and synthesis of phenolic compounds and antioxidant activity. The 0.35 % (v/v) PGA (PGA2) significantly enhanced the antioxidant activity of both grapes and wines in both years. Overall, treatments with 0.45 % (v/v) PGA (PGA3), 0.45 % (v/v) ALA (ALA3), and 0.25 % (v/v) ALA (ALA1) notably increased the total phenolic and anthocyanin content in both grapes and wines. Among these, PGA3 treatment significantly upregulated the levels of Delphinidin-3-O-(6-acetyl)-glucoside, Cyanidin-3-O-(6-acetyl)-glucoside, Peonidin-3-O-glucoside, and Malvidin-3-O-(trans-6-O-coumaryl)-glucoside in both years. Additionally, PGA3 treatment elevated the expression of the VvPAL, VvCHS, VvDFR and VvLDOX genes across both years. In contrast, ALA3 and ALA1 treatments increased anthocyanin content by upregulating the expression of VvCHS, VvF3’H and VvUFGT genes. In summary, PGA3 treatment significantly enhanced the phenolic compounds and antioxidant activity in both grapes and wines. These findings demonstrate the potential of PGA and ALA as biostimulants to significantly enhance grape and wine quality in viticulture. |
| format | Article |
| id | doaj-art-2912139b64044dbd861b6a72f251eb19 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-2912139b64044dbd861b6a72f251eb192025-02-12T05:32:00ZengElsevierFood Chemistry: X2590-15752025-01-0125102112Effects of foliar applications of γ-polyglutamic acid and alginic acid on the quality and antioxidant activity of Marselan grapes and winesHuawei Chen0Lijian Zhang1Bowei Yang2Miaomiao Wang3Litao Ma4Jingjing Shi5Zhenwen Zhang6Qingqing Zeng7College of Enology, Northwest A & F University, No. 22 Xinong Road, Yangling 712100, ChinaCollege of Enology, Northwest A & F University, No. 22 Xinong Road, Yangling 712100, ChinaCollege of Enology, Northwest A & F University, No. 22 Xinong Road, Yangling 712100, ChinaCollege of Enology, Northwest A & F University, No. 22 Xinong Road, Yangling 712100, ChinaXinjiang Zhangyu Baron Balboa Vineyard, Shihezi, Xinjiang 832061, ChinaCollege of Enology, Northwest A & F University, No. 22 Xinong Road, Yangling 712100, ChinaCollege of Enology, Northwest A & F University, No. 22 Xinong Road, Yangling 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China; Corresponding author at: College of Enology, Northwest A & F University, No. 22 Xinong Road, Yangling 712100, China.College of Enology, Northwest A & F University, No. 22 Xinong Road, Yangling 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China; Corresponding author at: College of Enology, Northwest A & F University, No. 22 Xinong Road, Yangling 712100, China.This study investigated the effects of γ-polyglutamic acid (PGA) and alginic acid (ALA) on grapes and wines. Marselan grapes were utilized to assess the accumulation and synthesis of phenolic compounds and antioxidant activity. The 0.35 % (v/v) PGA (PGA2) significantly enhanced the antioxidant activity of both grapes and wines in both years. Overall, treatments with 0.45 % (v/v) PGA (PGA3), 0.45 % (v/v) ALA (ALA3), and 0.25 % (v/v) ALA (ALA1) notably increased the total phenolic and anthocyanin content in both grapes and wines. Among these, PGA3 treatment significantly upregulated the levels of Delphinidin-3-O-(6-acetyl)-glucoside, Cyanidin-3-O-(6-acetyl)-glucoside, Peonidin-3-O-glucoside, and Malvidin-3-O-(trans-6-O-coumaryl)-glucoside in both years. Additionally, PGA3 treatment elevated the expression of the VvPAL, VvCHS, VvDFR and VvLDOX genes across both years. In contrast, ALA3 and ALA1 treatments increased anthocyanin content by upregulating the expression of VvCHS, VvF3’H and VvUFGT genes. In summary, PGA3 treatment significantly enhanced the phenolic compounds and antioxidant activity in both grapes and wines. These findings demonstrate the potential of PGA and ALA as biostimulants to significantly enhance grape and wine quality in viticulture.http://www.sciencedirect.com/science/article/pii/S2590157524010009γ-Polyglutamic acidAlginate acidPhenolicsAntioxidant activityGenes |
| spellingShingle | Huawei Chen Lijian Zhang Bowei Yang Miaomiao Wang Litao Ma Jingjing Shi Zhenwen Zhang Qingqing Zeng Effects of foliar applications of γ-polyglutamic acid and alginic acid on the quality and antioxidant activity of Marselan grapes and wines Food Chemistry: X γ-Polyglutamic acid Alginate acid Phenolics Antioxidant activity Genes |
| title | Effects of foliar applications of γ-polyglutamic acid and alginic acid on the quality and antioxidant activity of Marselan grapes and wines |
| title_full | Effects of foliar applications of γ-polyglutamic acid and alginic acid on the quality and antioxidant activity of Marselan grapes and wines |
| title_fullStr | Effects of foliar applications of γ-polyglutamic acid and alginic acid on the quality and antioxidant activity of Marselan grapes and wines |
| title_full_unstemmed | Effects of foliar applications of γ-polyglutamic acid and alginic acid on the quality and antioxidant activity of Marselan grapes and wines |
| title_short | Effects of foliar applications of γ-polyglutamic acid and alginic acid on the quality and antioxidant activity of Marselan grapes and wines |
| title_sort | effects of foliar applications of γ polyglutamic acid and alginic acid on the quality and antioxidant activity of marselan grapes and wines |
| topic | γ-Polyglutamic acid Alginate acid Phenolics Antioxidant activity Genes |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524010009 |
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