Recovery and fine structure variability of RGII sub-domains in wine (Vitis vinifera Merlot)

• Published in: Annals of botany 2014-10, Vol.114 (6), p.1327-1337
• Main Authors: Buffetto, F, Ropartz, D, Zhang, X. J, Gilbert, H. J, Guillon, F, Ralet, M.-C
• Format: Article
• Language: English
• Subjects: acid hydrolysis; anion exchange chromatography; Boron; Carbohydrates; Cell Wall - chemistry; Cell Wall - metabolism; Cell walls; Chemical and Process Engineering; Engineering Sciences; Esterification; evolution; Food engineering; Hydrogen-Ion Concentration; hydrolysates; Hydrolysis; Life Sciences; Mass spectroscopy; Oligosaccharides; oxidation; Pectins - chemistry; Pectins - isolation & purification; Pectins - metabolism; Plant cells; Polysaccharides; Polysaccharides - chemistry; Polysaccharides - isolation & purification; Polysaccharides - metabolism; RESEARCH IN CONTEXT; Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization; Sugars; Vascular plants; Vitis - chemistry; Vitis - metabolism; Vitis vinifera; Wine
• ISSN: 0305-7364; 1095-8290
• DOI: 10.1093/aob/mcu097

Background and AimsRhamnogalacturonan II (RGII) is a structurally complex pectic sub-domain composed of more than 12 different sugars and 20 different linkages distributed in five side chains along a homogalacturonan backbone. Although RGII has long been described as highly conserved over plant evolution, recent studies have revealed variations in the structure of the polysaccharide. This study examines the fine structure variability of RGII in wine, focusing on the side chains A and B obtained after sequential mild acid hydrolysis. Specifically, this study aims to differentiate intrinsic structural variations in these RGII side chains from structural variations due to acid hydrolysis.MethodsRGII from wine (Vitis vinifera Merlot) was sequentially hydrolysed with trifluoroacetic acid (TFA) and the hydrolysis products were separated by anion-exchange chromatography (AEC). AEC fractions or total hydrolysates were analysed by MALDI-TOF mass spectrometry.Key ResultsThe optimal conditions to recover non-degraded side chain B, side chain A and RGII backbone were 0·1 m TFA at 40 °C for 16 h, 0·48 m TFA at 40 °C for 16 h (or 0·1 m TFA at 60 °C for 8 h) and 0·1 m TFA at 60 °C for 16 h, respectively. Side chain B was particularly prone to acid degradation. Side chain A and the RGII GalA backbone were partly degraded by 0·1 m TFA at 80 °C for 1–4 h. AEC allowed separation of side chain B, methyl-esterified side chain A and non-methyl-esterified side chain A. The structure of side chain A and the GalA backbone were highly variable.ConclusionsSeveral modifications to the RGII structure of wine were identified. The observed dearabinosylation and deacetylation were primarily the consequence of acidic treatment, while variation in methyl-esterification, methyl-ether linkages and oxidation reflect natural diversity. The physiological significance of this variability, however, remains to be determined.