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20241211233157.0 |
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241128s2025 xx |||||o 00| ||eng c |
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|a 10.1016/j.plaphy.2024.109308
|2 doi
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|a pubmed24n1628.xml
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|a (DE-627)NLM380893312
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|a (NLM)39603030
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|a (PII)S0981-9428(24)00976-8
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|a DE-627
|b ger
|c DE-627
|e rakwb
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|a eng
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| 100 |
1 |
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|a Xie, Qi
|e verfasserin
|4 aut
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| 245 |
1 |
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|a 5-azaC treatment affected anthocyanins, sugars and organic acids and reduced DNA methylation in Merlot grape
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|c 2025
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
|b c
|2 rdamedia
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|a ƒa Online-Ressource
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|2 rdacarrier
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|a Date Completed 10.12.2024
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|a Date Revised 10.12.2024
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a Copyright © 2024. Published by Elsevier Masson SAS.
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|a DNA methylation plays a crucial role in regulating gene expression, thereby affecting the growth and development of organisms. The application of 5-azacytidine (5-azaC) serves as a potent regulator of DNA methylation levels by inhibiting DNA methyltransferase activity, which subsequently impacts organismal growth and development. In this study, we explored the effects of varying concentrations of 5-azaC on the growth and fruit quality attributes of Merlot grapes. Our findings indicate that treatment with 5-azaC accelerates fruit coloration in grape berries, particularly under conditions of suboptimal solar irradiance. Although 5-azaC treatments at various concentrations suppressed the accumulation of glucose and fructose, the accumulation of organic acids was more influenced by climatic factors than by 5-azaC exposure. Notably, high concentrations (200 μM) of 5-azaC significantly enhanced anthocyanin content, while subhigh concentrations (100 μM) had a contrasting effect. Genome-wide methylation profiling revealed that treatment with 5-azaC reduced CpG methylation levels, thereby affecting the transcriptional regulation of key genes involved in pertinent metabolic pathways. Expression levels of C4H, PAL, NAD-IDH, and SAI were markedly downregulated following treatment with 5-azaC. Collectively, our results demonstrate that 5-azaC modulates grape DNA methylation, stimulates grape growth and development, promotes anthocyanin accumulation, but also concurrently diminishes the levels of sugars and organic acids in mature grape fruits
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|a Journal Article
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|a 5-Azacytidine
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|a Anthocyanins
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|a DNA methylation
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|a Grape coloring
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|a Organic acids
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|a Sugar
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4 |
|a WGBS
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|a Anthocyanins
|2 NLM
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| 650 |
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|a Azacitidine
|2 NLM
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| 650 |
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|a M801H13NRU
|2 NLM
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| 650 |
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|a Sugars
|2 NLM
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| 700 |
1 |
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|a Tan, Hongbin
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Zhang, Mengbo
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Zhang, Wentong
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Ju, Yanlun
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Fang, Yulin
|e verfasserin
|4 aut
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| 773 |
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|i Enthalten in
|t Plant physiology and biochemistry : PPB
|d 1991
|g 218(2024) vom: 26. Jan., Seite 109308
|w (DE-627)NLM098178261
|x 1873-2690
|7 nnns
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| 773 |
1 |
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|g volume:218
|g year:2024
|g day:26
|g month:01
|g pages:109308
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|u http://dx.doi.org/10.1016/j.plaphy.2024.109308
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