HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in Web of Science Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Van Sluyter, S. Articles by Halkides, C. J. Search for Related Content PubMed Articles by Van Sluyter, S. Articles by Halkides, C. J. Agricola Articles by Van Sluyter, S. Articles by Halkides, C. J.

Comparison of Grape Chitinase Activities in Chardonnay and Cabernet Sauvignon with Vitis rotundifolia cv. Fry

² Professor, Center for Marine Science and Department of Biological Sciences, ¹ Research Assistant, ³ Associate Professor, Department of Chemistry and Biochemistry, University of North Carolina at Wilmington, 601 South College Rd., Wilmington, NC 28409.

^* Corresponding author [Email: halkidesc{at}uncw.edu; fax: 910-962-3013]

Fungal resistance in Euvitis is generally correlated with levels of pathogenesis-related proteins such as chitinase. Vitis rotundifolia is resistant to many pathogens that affect Vitis vinifera; therefore, grape chitinase activities were compared in V. rotundifolia cv. Fry and V. vinifera cvs. Cabernet Sauvignon and Chardonnay. Cabernet Sauvignon and Chardonnay chitinase activities were approximately 130-fold and 80-fold higher than Fry activities, respectively. Thus, the high pathogen resistance of Fry may be a result of factors other than chitinase. By sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fry berries had two chitinase isoforms, and at least one was not found in the V. vinifera berries. Cabernet Sauvignon and Chardonnay had four and five chitinase isoforms, respectively.

Key words: chitinase, muscadine, pathogenesis, protein