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Characterization of anthocyanic vacuolar inclusions in Vitis vinifera L. cell suspension cultures

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Abstract

Anthocyanic vacuolar inclusions (AVIs) are intra-vacuolar structures capable of concentrating anthocyanins and are present in over 50 of the highest anthocyanin-accumulating plant species. Presence of AVIs alters pigment intensity, total anthocyanin levels, pigment hue and causes bathochromic shifts in a spatio-temporal manner within various flowers, vegetables and fruits. A year-long study on Vitis vinifera cell suspension cultures found a strong correlation between AVI prevalence and anthocyanin content, but not the number of pigmented cells, growth rate or stilbene content. Furthermore, enhancement of the prevalence of AVIs and anthocyanins was achieved by treatment of V. vinifera cell suspension cultures with sucrose, jasmonic acid and white light. A unique autofluorescence of anthocyanins was used to demonstrate microscopically that AVIs proceed from the cytosol across the tonoplast and were able to coalesce intravacuolarly, with fewer, larger AVIs predominating as cells mature. Purification and characterisation of these bodies were performed, showing that they were dense, highly organic structures, with a lipid component indicative of membrane-encasement. These purified AVIs were also shown to comprise long-chain tannins and possessed an increased affinity for binding acylated anthocyanins, though no unique protein component was detected.

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Notes

  1. The term anthocyanoplast has historically been used to incorporate vacuolar and non-vacuolar localised anthocyanin-containing bodies, such as in the studies by Nozue et al. (1993, 1995, 1997) and Nakamura (1989, 1993). Herein it is used to refer to ER-derived biosynthetic vesicles, while AVIs, which shall be used hereafter, refer to vacuolar-associated bodies as per Poustka et al. (2007) and Pourcel et al. (2010).

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Acknowledgments

We would like to thank Dr. Vanessa Conn for critical reading of this manuscript, Dr. Chris Curtin for assistance with anthocyanin HPLC profiling, Barbara Kupke for technical expertise in cultivation of V. vinifera suspension cells and for assisting with HPLC measurements; Nicole Cordon for her expert technical assistance with tannin analysis. Amanda Walker, Jochen Bogs and Debra McDavid for their assistance with grape cell bombardment assays and Dr. Tim Chataway for his assistance with protein gel electrophoresis.

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  1. Department of Medical Biotechnology, Flinders University, Adelaide, 5042, Australia

    Simon Conn, Chris Franco & Wei Zhang

  2. School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, PMB1, Glen Osmond, SA, 5064, Australia

    Simon Conn

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Conn, S., Franco, C. & Zhang, W. Characterization of anthocyanic vacuolar inclusions in Vitis vinifera L. cell suspension cultures. Planta 231, 1343–1360 (2010). https://doi.org/10.1007/s00425-010-1139-4

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