Arabinosylation of cell wall extensin is required for the directional response to salinity in roots.

Soil salinity is a major contributor to crop yield losses. To improve our understanding of root responses to salinity, we developed and exploited a real-time salt-induced tilting assay. This assay follows root growth upon both gravitropic and salt challenges, revealing that root bending upon tilting is modulated by Na+ ions, but not by osmotic stress. Next, we measured this salt-specific response in 345 natural Arabidopsis (Arabidopsis thaliana) accessions and discovered a genetic locus, encoding the cell wall-modifying enzyme EXTENSIN ARABINOSE DEFICIENT TRANSFERASE (ExAD) that is associated with root bending in the presence of NaCl (hereafter salt). Extensins are a class of structural cell wall glycoproteins known as hydroxyproline (Hyp)-rich glycoproteins, which are posttranslationally modified by O-glycosylation, mostly involving Hyp-arabinosylation. We show that salt-induced ExAD-dependent Hyp-arabinosylation influences root bending responses and cell wall thickness. Roots of exad1 mutant seedlings, which lack Hyp-arabinosylation of extensin, displayed increased thickness of root epidermal cell walls and greater cell wall porosity. They also showed altered gravitropic root bending in salt conditions and a reduced salt-avoidance response. Our results suggest that extensin modification via Hyp-arabinosylation is a unique salt-specific cellular process required for the directional response of roots exposed to salinity.

The composition and structure of plant fibers affect their fining performance in wines.

In recent years, the wine industry has shifted towards plant-based fining agents for food safety reasons and consumer preferences. This study analysed the interaction of five plant fibers with red wine phenolic compounds to determinate their performance as fining agents. Chemical composition, polysaccharide profile, and physical properties were examined. Pea, cellulose, and Sauvignon Blanc pomace fibers effectively reduced tannin content while minimally affecting the concentration of anthocyanins, flavonols and wine color. Contrary to previous beliefs, the presence of pectins in fibers didn't play a crucial role in phenolic compound interaction since cellulose-rich fibers with low pectin concentration also bound tannins effectively, especially those with small particle size and high contact surface. Pea fiber, rich in cellulose and pectins, showed remarkable tannin retention while minimally affecting wine color. This research highlights the potential of plant fibers as effective fining agents in wine production and how their composition affects their performance.