Effects of Water Stress on Resveratrol Accumulation and Synthesis in 'Cabernet Sauvignon' Grape Berries

Resveratrol (3, 4 ', 5 trihydroxy stilbene) is a natural phytoalexin produced by plants in response to biotic and abiotic stresses. It is well known for its cardio-protective, anticarcinogenic, and antioxidant properties. This study characterized physiological and molecular changes in resveratrol synthesis exposed to two levels of water stress at distinct grape berry developmental stages. Physiological data were measured to assess the berry quality. We used high-performance liquid chromatography to study enzyme activity and qRT-PCR to assess the expression levels of genes involved in resveratrol synthesis. The berry development was suppressed under water stress, while the content of total polyphenol, especially resveratrol was enhanced. Related enzymes and genes regulate the changes in resveratrol in plants. Water stress improved the enzyme activities of PAL (phenylalanine ammonia-lyase) and STS (stilbene synthase) after veraison. Moreover, the transcription factors VvMYB14, VvMYB15 and resveratrol synthesis-related genes are also changed. Expression of Vv4CL and VvMYB15 were upregulated during the pre-reversion stage, whereas VvPAL and VvSTS increased throughout development. As the co-substrate of VvSTS, VvCHS decreased during the berry development. Our study demonstrates that water stress regulates resveratrol synthesis through enzymatic activities and the gene expression of PAL and STS.

Automated summary

This study investigated the physiological and molecular changes in resveratrol synthesis in grape berries under two levels of water stress. The results showed that water stress inhibited berry development but increased the content of total polyphenol and resveratrol. Enzymes and genes related to resveratrol synthesis played a role in regulating the changes. Water stress influenced the enzyme activities of PAL and STS, as well as the expression of genes such as VvMYB14 and VvMYB15.