Relative quantification of phosphoproteomic changes in grapevine (Vitis vinifera L.) leaves in response to abscisic acid. (22nd June 2016)

• Record Type: Journal Article
• Authors: Rattanakan, Supakan; George, Iniga; Haynes, Paul A; Cramer, Grant R
• Is Part Of: Horticulture research. Volume 3(2016)
• Publication Date: 2016-06-22
• Subjects: Drought -- Plant hormones -- Proteomics; Horticulture -- Research -- Periodicals; 635.072
• DOI: 10.1038/hortres.2016.29
• Languages: English
• ISSNs: 2052-7276

Abstract

Abstract: In a previous transcriptomic analysis, abscisic acid (ABA) was found to affect the abundance of a number of transcripts in leaves of Cabernet Sauvignon grapevines with roots that had been exposed to 10 μm ABA for 2 h. Other work has indicated that ABA affects protein abundance and protein phosphorylation as well. In this study we investigated changes in protein abundance and phosphorylation of Cabernet Sauvignon grapevine leaves. Protein abundance was assessed by both label-free and isobaric-label quantitive proteomic methods. Each identified common proteins, but also additional proteins not found with the other method. Overall, several thousand proteins were identified and several hundred were quantified. In addition, hundreds of phosphoproteins were identified. Tens of proteins were found to be affected in the leaf after the roots had been exposed to ABA for 2 h, more than half of them were phosphorylated proteins. Many phosphosites were confirmed and several new ones were identified. ABA increased the abundance of some proteins, but the majority of the proteins had their protein abundance decreased. Many of these proteins were involved in growth and plant organ development, including proteins involved in protein synthesis, photosynthesis, sugar and amino-acid metabolism. This study provides new insights into how ABA regulates plant responses and acclimation to water deficits. Abstract : Grapevines: A little stress makes the best vintage Quantifying the proteins in grapevines under stress may suggest the optimum conditions for a good wine. Mild stress causes grapevines to produce phenolic compounds which contribute to wine flavor and also benefit human health. However, severe stress decreases the quality and quantity of grapes produced. An international team led by Grant Cramer of the University of Nevada, US, studied the proteins in leaves of Cabernet Sauvignon grapes under root stress caused by the plant hormone abscisic acid (ABA). They discovered that ABA caused rapid changes in the abundance of different proteins, particularly proteins containing phosphate groups, which often play signalling roles in plants. The results suggest a communication route between grapevine roots and leaves, reducing plant growth and protecting against stress, and may help determine the optimum level of stress for producing flavorful grapes.