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Wang Y, Fu Y, Zhang Q, Zhu Y, Yang Q, Bian C, Zhao LL, Chen Q, Bi HJ, Yang XH, Gao XL. Enhancement of ester biosynthesis in blueberry wines through co-fermentation via cell-cell contact between Torulaspora delbrueckii and Saccharomyces cerevisiae. Food Res Int 2024; 179:114029. [PMID: 38342548 DOI: 10.1016/j.foodres.2024.114029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 01/10/2024] [Accepted: 01/15/2024] [Indexed: 02/13/2024]
Abstract
This study investigated the effects of co-fermentation of T. delbrueckii and S. cerevisiae on the volatile composition and sensory characteristics of blueberry wines. Mixed fermentation led to higher levels of terpenes, higher alcohols, and esters compared to wines fermented with each yeast individually. Conversely, when T. delbrueckii were physically separated from S. cerevisiae in the double-compartment fermenter, contrasting outcomes emerged. The stronger fruity aroma induced by mixed fermentation were linked to higher ester concentrations, including isoamyl acetate, ethyl isovalerate, ethyl hexanoate, and diethyl succinate. The enhanced esters in mixed fermentation can be attributed to the upregulated alcohol acyltransferase activity and the expressions of ACC1, FAS2, ELO1 and ATF1 genes in late fermentation stage via the cell-cell contact between T. delbrueckii and S. cerevisiae. These findings can deepen the understanding of the interaction between non-Saccharomyces and S. cerevisiae in ester production, assisting wineries in effectively controlling wine aroma through mixed fermentations.
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Affiliation(s)
- Yu Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Yu Fu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qi Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yue Zhu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qin Yang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Chen Bian
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Lu-Lu Zhao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qi Chen
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Hai-Jun Bi
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiao-Hui Yang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xue-Ling Gao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
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de Araujo Ribeiro GC, de Assis SA. β-glucosidases from Saccharomyces cerevisiae: production, protein precipitation, characterization, and application in the enzymatic hydrolysis of delignified sugarcane bagasse. Prep Biochem Biotechnol 2024; 54:317-327. [PMID: 38178713 DOI: 10.1080/10826068.2023.2238290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2024]
Abstract
β-glucosidase is an essential enzyme for the enzymatic hydrolysis of lignocellulosic biomass, as it catalyzes the final stage of cellulose breakdown, releasing glucose. This paper aims to produce β-glucosidase from Saccharomyces cerevisiae and evaluate the enzymatic degradation of delignified sugarcane bagasse. S. cerevisiae was grown in yeast peptone dextrose medium. Partial purification of the enzyme was achieved through precipitating proteins with ethanol, and the optimal activity was measured by optimizing pH and temperature. The effects of ions, glucose tolerance, and heat treatment were evaluated. Delignified sugarcane bagasse was hydrolyzed by the enzyme. β-glucosidase showed a specific activity of 14.0712 ± 0.0207 U mg-1. Partial purification showed 1.22-fold purification. The optimum pH and temperature were 6.24 and 54 °C, respectively. β-glucosidase showed tolerance to glucose, with a relative activity of 71.27 ± 0.16%. Thermostability showed a relative activity of 58.84 ± 0.91% at 90 °C. The hydrolysis of delignified sugarcane bagasse showed a conversion rate of 87.97 ± 0.10% in the presence of Zn2+, an ion that promoted the highest increase in enzymatic activity. S. cerevisiae produced an extracellular β-glucosidase with good stability at pH and temperatures conventionally applied in the hydrolysis of lignocellulosic biomass, showing viability for industrial application.
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Lais Alves Almeida Nascimento A, Sampaio da Silveira de Souza M, Lorrane Rodrigues Borges L, Renon Eller M, Augusto Ribeiro de Barros F, Correa Mendonça A, Azevedo L, Araújo Vieira do Carmo M, Dos Santos Lima A, da Silva Cruz L, Abranches Dias Castro G, Antonio Fernandes S, Cesar Stringheta P. Influence of spontaneous and inoculated fermentation of açai on simulated digestion, antioxidant capacity and cytotoxic activity. Food Res Int 2023; 173:113222. [PMID: 37803540 DOI: 10.1016/j.foodres.2023.113222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 10/08/2023]
Abstract
This work describes the kinetic study of different types (spontaneous, lactic and alcoholic) of açai fermentation in terms of total phenolics and total anthocyanins, as well as antioxidant capacity, before and after simulated digestion (SD). Cytotoxicity (A549, HCT8 and IMR90 cells) and formation of reactive oxygen species (A549 cells) were also evaluated. The results revealed that spontaneous fermentation (SF) for 24 h, followed by SD, generated a product with greater bioaccessibility of phenolics (52.68%) and cyanidin-3-glucoside (27.01%) than unfermented açai. Likewise, lactic fermentation (LF) for 72 h improved the bioavailability of phenolics (64.49%) and cyanidin-3-rutinoside (20.00%). On the other hand, alcoholic fermentation (AF) decreased the bioaccessibility of phenolic compounds and anthocyanins after SD. The SF 24 h (10.16 ± 1.25 μmol Trolox /g) and LF 72 h (15.90 ± 0.51 μmol Trolox /g) significantly increased the antioxidant capacity after SD, when compared to unfermented açai (SF 0 h, 4.00 ± 0.09 μmol Trolox /g; LF 0 h, 10.57 ± 0.91 μmol Trolox /g). It was concluded that the samples did not show cytotoxicity in the cell lines tested and, in addition, AF 24 h showed antioxidant and antimutagenic effects in vitro, reducing about 40% of chromosomal aberrations. The results obtained provide important information that can be used to produce foods with greater bioaccessibility of bioactive compounds.
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Affiliation(s)
| | | | | | - Monique Renon Eller
- Universidade Federal de Viçosa, Department of Food Technology, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-900, Brazil
| | | | - Adriana Correa Mendonça
- Universidade Federal de Viçosa, Department of Food Technology, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-900, Brazil
| | - Luciana Azevedo
- Universidade Federal de Alfenas, Nutrition Faculty, Rua Gabriel Monteiro da Silva, 700. Centro - Alfenas, MG 37130-001, Brazil
| | - Mariana Araújo Vieira do Carmo
- Universidade Federal de Alfenas, Nutrition Faculty, Rua Gabriel Monteiro da Silva, 700. Centro - Alfenas, MG 37130-001, Brazil
| | - Amanda Dos Santos Lima
- Universidade Federal de Alfenas, Nutrition Faculty, Rua Gabriel Monteiro da Silva, 700. Centro - Alfenas, MG 37130-001, Brazil
| | - Laura da Silva Cruz
- Universidade Federal de Alfenas, Nutrition Faculty, Rua Gabriel Monteiro da Silva, 700. Centro - Alfenas, MG 37130-001, Brazil
| | - Gabriel Abranches Dias Castro
- Universidade Federal de Viçosa, Department of Chemistry, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-900, Brazil
| | - Sergio Antonio Fernandes
- Universidade Federal de Viçosa, Department of Chemistry, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-900, Brazil
| | - Paulo Cesar Stringheta
- Universidade Federal de Viçosa, Department of Food Technology, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-900, Brazil
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Ouzakar S, Skali Senhaji N, Saidi MZ, El Hadri M, El Baaboua A, El Harsal A, Abrini J. Antibacterial and antifungal activity of zinc oxide nanoparticles produced by Phaeodactylum tricornutum culture supernatants and their potential application to extend the shelf life of sweet cherry (Prunus avium L.). BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2023. [DOI: 10.1016/j.bcab.2023.102666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023]
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Liao J, Zhang S, Zhang X. Effects of Mixed Adding Crude Extracts of β-Glucosidases from Three Different Non-Saccharomyces Yeast Strains on the Quality of Cabernet Sauvignon Wines. J Fungi (Basel) 2022; 8:jof8070710. [PMID: 35887465 PMCID: PMC9324756 DOI: 10.3390/jof8070710] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/26/2022] [Accepted: 06/27/2022] [Indexed: 02/04/2023] Open
Abstract
The aim of this study was to investigate the effects of crude extracts of β-glucosidase from Issatchenkia terricola SLY-4, Pichia kudriavzevii F2-24 and Metschnikowia pulcherrima HX-13 (termed as SLY-4E, F2-24E and HX-13E) on the flavor complexity and typicality of Cabernet Sauvignon wines. The grape must was fermented using Saccharomyces cerevisiae with single or mixed SLY-4E, F2-24E and HX-13E. The physicochemical characteristics, volatile aroma compounds, total anthocyanins and sensory attributes of the wines were determined. Adding SLY-4E, F2-24E and HX-13E in wines resulted in a decrease in the anthocyanin content, total acids and volatile acids in wines but an increase in the content of terpenes, benzene derivatives, higher alcohols and esters, which may enhance wine sensory qualities and result in loss of wine color. Different adding strategies of β-glucosidase led to a variety of effects on wine aroma. S/H/F-Ew significantly increased the content of benzene derivatives, higher alcohols and long-chain fatty acid esters, which enhanced the fruity and floral flavor of wines. F2-24E significantly increased the content of short- and medium-chain fatty acid esters, acetate esters and carbonyl compounds. The results indicated that the mixed addition of non-Saccharomyces crude extracts and co-fermentation with S. cerevisiae could further improve wine flavor quality.
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Zhang P, Zhang R, Sirisena S, Gan R, Fang Z. Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review. Food Microbiol 2021; 100:103859. [PMID: 34416959 DOI: 10.1016/j.fm.2021.103859] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 06/04/2021] [Accepted: 06/06/2021] [Indexed: 10/21/2022]
Abstract
Beta-glucosidase is an important enzyme for the hydrolysis of grape glycosides in the course of winemaking. Yeasts are the main producers of β-glucosidase in winemaking, therefore play an important role in determining wine aroma and flavour. This article discusses common methods for β-glucosidase evaluation, the β-glucosidase activity of different Saccharomyces and non- Saccharomyces yeasts and the influences of winemaking conditions, such as glucose and ethanol concentration, low pH environment, fermentation temperature and SO2 level, on their activity. This review further highlights the roles of β-glucosidase in promoting the release of free volatile compounds especially terpenes and the modification of wine phenolic composition during the winemaking process. Furthermore, this review proposes future research direction in this area and guides wine professionals in yeast selection to improve wine quality.
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Affiliation(s)
- Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, 3030, Australia.
| | - Ruige Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, 3030, Australia
| | - Sameera Sirisena
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, 3030, Australia
| | - Renyou Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, 610213, China; Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, Chengdu University, Chengdu, 610106, China
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, 3030, Australia
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Zhang P, Ma W, Meng Y, Zhang Y, Jin G, Fang Z. Wine phenolic profile altered by yeast: Mechanisms and influences. Compr Rev Food Sci Food Saf 2021; 20:3579-3619. [PMID: 34146455 DOI: 10.1111/1541-4337.12788] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 05/02/2021] [Accepted: 05/18/2021] [Indexed: 01/19/2023]
Abstract
Grape phenolic compounds undergo various types of transformations during winemaking under the influences of yeasts, which further impacts the sensory attributes, thus the quality of wine. Understanding the roles of yeasts in phenolics transformation is important for controlling wine quality through fermentation culture selection. This literature review discusses the mechanisms of how yeasts alter the phenolic compounds during winemaking, summarizes the effects of Saccharomyces cerevisiae and non-Saccharomyces yeasts on the content and composition of phenolics in wine, and highlights the influences of mixed cultural fermentation on the phenolic profile of wine. Collectively, this paper aims to provide a deeper understanding on yeast-phenolics interactions and to identify the current literature gaps for future research.
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Affiliation(s)
- Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Wen Ma
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yiqi Meng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Yifan Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Gang Jin
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
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Yang H, Cai G, Lu J, Gómez Plaza E. The production and application of enzymes related to the quality of fruit wine. Crit Rev Food Sci Nutr 2020; 61:1605-1615. [PMID: 32423236 DOI: 10.1080/10408398.2020.1763251] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Grape wine is the most widely consumed fruit wine in the world. With the increasing diversification of consumers' needs, the variety of fruit wines in the market is becoming more and more abundant. Whether it is the production of grape wine or other fruit wines these processes are inseparable from the participation of enzymes. The quality of these wines is closely related to the application of enzymes in the winemaking process. Enzymes are involved in pretreatment, fermentation, filtration, flavoring, aging and storage of fruit wines. This review systematically illustrated the role of pectinase, β-glucanase, β-glucosidase, glucose oxidase, lysozyme, protease, tannase and urease in the production of wines and their current production status and also provided a theoretical basis for better application of various enzymes in the production of various fruit wines. This knowledge could be great significance to improve the quality of fruit wines and reduce the production costs in the fruit wine industry.
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Affiliation(s)
- Hua Yang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, P. R. China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Wuxi, P. R. China.,School of Biotechnology, Jiangnan University, Wuxi, P. R. China.,School of Food Science and Technology, University of Murcia, Murcia, Spain
| | - Guolin Cai
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, P. R. China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Wuxi, P. R. China.,School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, P. R. China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Wuxi, P. R. China.,School of Biotechnology, Jiangnan University, Wuxi, P. R. China
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Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains. FERMENTATION 2019. [DOI: 10.3390/fermentation5030066] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
: The production of volatile compounds has become one of the major technological features for yeast selection. In fact, although the aromatic profile of the wine is the sum of varietal-, pre-, post-, and fermentative-aroma compound, yeasts affect the quality of the grape from maturation throughout fermentation, metabolizing sugars and other components into alcohols, esters, organic acids, and aldehydes. Among the new technological features, the production of mannoproteins has gained interest. From this perspective, the main aim of this work was to characterize 9 strains of Saccharomyces cerevisiae and 1 of Saccharomyces bayanus for their volatile profiles and the release of mannoproteins. The strains were inoculated in Trebbiano musts and incubated at 15 °C; at the end of fermentation the wines were evaluated by GC/MS/SPME for their volatile profiles and mannoprotein content by enzymatic assay. The strains were inoculated at level ranging between 4.9 and 6.3 log CFU/mL but only the strains L318 and 12233X6167 were able to reach values of 7.5 log CFU/mL. The aromatic profiles resulted in a strain-specific fingerprinting. According to the principal component analysis, the wines produced by the strains L288, L234, and L318 were characterized by the presence of propanoic acid, butanol, octanoic acid, and 3 methyl pentanol while the wine obtained by the strain 12233x35G2 was characterized by the presence of propanoic acid, butanol, octanoic acid and 3 methyl pentanol while the strain 12233x35G2 was characterized by the presence of decanoic acid ethyl ester, heptanoic acid ethyl ester, and acetic acid 2 phenetyl ester. Regarding mannoproteins, the highest concentration was achieved by strain12233x6167 (104 mg/L). The data allowed to select the strains endowed with the best fermentation performances in terms of aroma and mannoproteins release.
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Ruta LL, Farcasanu IC. Anthocyanins and Anthocyanin-Derived Products in Yeast-Fermented Beverages. Antioxidants (Basel) 2019; 8:E182. [PMID: 31216780 PMCID: PMC6617349 DOI: 10.3390/antiox8060182] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 06/16/2019] [Accepted: 06/17/2019] [Indexed: 01/06/2023] Open
Abstract
The beverages obtained by yeast fermentation from anthocyanin-rich natural sources (grapes, berries, brown rice, etc.) retain part of the initial pigments in the maturated drink. During the fermentation and aging processes anthocyanins undergo various chemical transformations, which include reactions with glycolytic products (especially pyruvate and acetaldehyde) or with other compounds present in the complex fermentation milieu (such as vinylphenols obtained from cinnamic acids by means of a yeast decarboxylase) yielding pigments which can be more stable than the initial anthocyanins. Overall, these compounds contribute to the organoleptic traits of the mature product, but also to the overall chemical composition which make the yeast fermented beverages important sources of dietary antioxidants. In this review, we focused on the studies regarding the changes underwent by anthocyanins during yeast-mediated fermentation, on the approaches taken to enrich the fermented beverages in anthocyanins and their derived products, and on the interrelations between yeast and anthocyanin which were of relevance for obtaining a high-quality product containing optimum amounts of anthocyanin and anthocyanin-derived products.
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Affiliation(s)
- Lavinia Liliana Ruta
- Department of Organic Chemistry, Biochemistry and Catalysis, Faculty of Chemistry, University of Bucharest, Sos. Panduri 90-92, 050663 Bucharest, Romania.
| | - Ileana Cornelia Farcasanu
- Department of Organic Chemistry, Biochemistry and Catalysis, Faculty of Chemistry, University of Bucharest, Sos. Panduri 90-92, 050663 Bucharest, Romania.
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Bonciani T, De Vero L, Giannuzzi E, Verspohl A, Giudici P. Qualitative and quantitative screening of the β
-glucosidase activity in Saccharomyces cerevisiae
and Saccharomyces uvarum
strains isolated from refrigerated must. Lett Appl Microbiol 2018; 67:72-78. [DOI: 10.1111/lam.12891] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 03/16/2018] [Accepted: 03/27/2018] [Indexed: 02/05/2023]
Affiliation(s)
- T. Bonciani
- Department of Life Sciences; University of Modena and Reggio Emilia; Reggio Emilia Italy
| | - L. De Vero
- Department of Life Sciences; University of Modena and Reggio Emilia; Reggio Emilia Italy
| | - E. Giannuzzi
- Department of Life Sciences; University of Modena and Reggio Emilia; Reggio Emilia Italy
| | - A. Verspohl
- Department of Life Sciences; University of Modena and Reggio Emilia; Reggio Emilia Italy
| | - P. Giudici
- Department of Life Sciences; University of Modena and Reggio Emilia; Reggio Emilia Italy
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Fan L, Xie P, Wang Y, Huang Z, Zhou J. Biosurfactant-Protein Interaction: Influences of Mannosylerythritol Lipids-A on β-Glucosidase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:238-246. [PMID: 29239606 DOI: 10.1021/acs.jafc.7b04469] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
In this work, the influences of a biosurfactant, mannosylerythritol lipids-A (MEL-A) toward β-glucosidase activity and their molecular interactions were studied by using differential scanning calorimetry (DSC), circular dichroism spectroscopy (CD), isothermal titration calorimetry (ITC), and docking simulation. The enzyme inhibition kinetics data showed that MEL-A at a low concentration (< critical micelle concentration (CMC), 20.0 ± 5.0 μM) enhanced β-glucosidase activity, whereas it inhibited the enzyme activity at higher concentrations more than 20.0 μM, followed by a decreased Vmax and Km of β-glucosidase. The thermodynamics and structural data demonstrated that the midpoint temperature (Tm) and unfolding enthalpy (ΔH) of β-glucosidase was shifted to high values (76.6 °C, 126.3 J/g) in the presence of MEL-A, and the secondary structure changes of β-glucosidase, including the increased α-helix, β-turn, or random coil contents, and a decreased β-sheet content were caused by MEL-A at a CMC concentration. The further ITC and docking simulations suggested the bindings of MEL-A toward β-glucosidase were driven by weak hydrophobic interactions happened between the amino acid residues of β-glucosidase and the fatty acid residues of MEL-A, in addition to hydrogen bonds between amino acids and hydroxyl in glycosyl residues of this biosurfactant.
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Affiliation(s)
- Linlin Fan
- Institute of Agro-product Processing , Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China
| | - Pujun Xie
- Institute of Chemical Industry of Forest Products, CAF , Key Laboratory of Biomass Energy and Material, Nanjing, Jiangsu 210042, China
| | - Ying Wang
- Institute of Agro-product Processing , Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China
| | - Zisu Huang
- Institute of Agro-product Processing , Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China
| | - Jianzhong Zhou
- Institute of Agro-product Processing , Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China
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Patrignani F, Montanari C, Serrazanetti DI, Braschi G, Vernocchi P, Tabanelli G, Parpinello GP, Versari A, Gardini F, Lanciotti R. Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines. ANN MICROBIOL 2016. [DOI: 10.1007/s13213-016-1241-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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14
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Vernocchi P, Del Chierico F, Putignani L. Gut Microbiota Profiling: Metabolomics Based Approach to Unravel Compounds Affecting Human Health. Front Microbiol 2016. [PMID: 27507964 DOI: 10.3389/fmicb.2016.01144]+[] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The gut microbiota is composed of a huge number of different bacteria, that produce a large amount of compounds playing a key role in microbe selection and in the construction of a metabolic signaling network. The microbial activities are affected by environmental stimuli leading to the generation of a wide number of compounds, that influence the host metabolome and human health. Indeed, metabolite profiles related to the gut microbiota can offer deep insights on the impact of lifestyle and dietary factors on chronic and acute diseases. Metagenomics, metaproteomics and metabolomics are some of the meta-omics approaches to study the modulation of the gut microbiota. Metabolomic research applied to biofluids allows to: define the metabolic profile; identify and quantify classes and compounds of interest; characterize small molecules produced by intestinal microbes; and define the biochemical pathways of metabolites. Mass spectrometry and nuclear magnetic resonance spectroscopy are the principal technologies applied to metabolomics in terms of coverage, sensitivity and quantification. Moreover, the use of biostatistics and mathematical approaches coupled with metabolomics play a key role in the extraction of biologically meaningful information from wide datasets. Metabolomic studies in gut microbiota-related research have increased, focusing on the generation of novel biomarkers, which could lead to the development of mechanistic hypotheses potentially applicable to the development of nutritional and personalized therapies.
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Affiliation(s)
- Pamela Vernocchi
- Unit of Human Microbiome, Genetic and Rare Diseases Area, Bambino Gesù Children's Hospital, IRCCS Rome, Italy
| | - Federica Del Chierico
- Unit of Human Microbiome, Genetic and Rare Diseases Area, Bambino Gesù Children's Hospital, IRCCS Rome, Italy
| | - Lorenza Putignani
- Unit of Human Microbiome, Genetic and Rare Diseases Area, Bambino Gesù Children's Hospital, IRCCSRome, Italy; Unit of Parasitology, Bambino Gesù Children's Hospital, IRCCSRome, Italy
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15
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Vernocchi P, Del Chierico F, Putignani L. Gut Microbiota Profiling: Metabolomics Based Approach to Unravel Compounds Affecting Human Health. Front Microbiol 2016. [PMID: 27507964 DOI: 10.3389/fmicb.2016.01144] [] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The gut microbiota is composed of a huge number of different bacteria, that produce a large amount of compounds playing a key role in microbe selection and in the construction of a metabolic signaling network. The microbial activities are affected by environmental stimuli leading to the generation of a wide number of compounds, that influence the host metabolome and human health. Indeed, metabolite profiles related to the gut microbiota can offer deep insights on the impact of lifestyle and dietary factors on chronic and acute diseases. Metagenomics, metaproteomics and metabolomics are some of the meta-omics approaches to study the modulation of the gut microbiota. Metabolomic research applied to biofluids allows to: define the metabolic profile; identify and quantify classes and compounds of interest; characterize small molecules produced by intestinal microbes; and define the biochemical pathways of metabolites. Mass spectrometry and nuclear magnetic resonance spectroscopy are the principal technologies applied to metabolomics in terms of coverage, sensitivity and quantification. Moreover, the use of biostatistics and mathematical approaches coupled with metabolomics play a key role in the extraction of biologically meaningful information from wide datasets. Metabolomic studies in gut microbiota-related research have increased, focusing on the generation of novel biomarkers, which could lead to the development of mechanistic hypotheses potentially applicable to the development of nutritional and personalized therapies.
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Affiliation(s)
- Pamela Vernocchi
- Unit of Human Microbiome, Genetic and Rare Diseases Area, Bambino Gesù Children's Hospital, IRCCS Rome, Italy
| | - Federica Del Chierico
- Unit of Human Microbiome, Genetic and Rare Diseases Area, Bambino Gesù Children's Hospital, IRCCS Rome, Italy
| | - Lorenza Putignani
- Unit of Human Microbiome, Genetic and Rare Diseases Area, Bambino Gesù Children's Hospital, IRCCSRome, Italy; Unit of Parasitology, Bambino Gesù Children's Hospital, IRCCSRome, Italy
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16
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Vernocchi P, Del Chierico F, Putignani L. Gut Microbiota Profiling: Metabolomics Based Approach to Unravel Compounds Affecting Human Health. Front Microbiol 2016; 7:1144. [PMID: 27507964 PMCID: PMC4960240 DOI: 10.3389/fmicb.2016.01144] [Citation(s) in RCA: 239] [Impact Index Per Article: 29.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2016] [Accepted: 07/08/2016] [Indexed: 12/12/2022] Open
Abstract
The gut microbiota is composed of a huge number of different bacteria, that produce a large amount of compounds playing a key role in microbe selection and in the construction of a metabolic signaling network. The microbial activities are affected by environmental stimuli leading to the generation of a wide number of compounds, that influence the host metabolome and human health. Indeed, metabolite profiles related to the gut microbiota can offer deep insights on the impact of lifestyle and dietary factors on chronic and acute diseases. Metagenomics, metaproteomics and metabolomics are some of the meta-omics approaches to study the modulation of the gut microbiota. Metabolomic research applied to biofluids allows to: define the metabolic profile; identify and quantify classes and compounds of interest; characterize small molecules produced by intestinal microbes; and define the biochemical pathways of metabolites. Mass spectrometry and nuclear magnetic resonance spectroscopy are the principal technologies applied to metabolomics in terms of coverage, sensitivity and quantification. Moreover, the use of biostatistics and mathematical approaches coupled with metabolomics play a key role in the extraction of biologically meaningful information from wide datasets. Metabolomic studies in gut microbiota-related research have increased, focusing on the generation of novel biomarkers, which could lead to the development of mechanistic hypotheses potentially applicable to the development of nutritional and personalized therapies.
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Affiliation(s)
- Pamela Vernocchi
- Unit of Human Microbiome, Genetic and Rare Diseases Area, Bambino Gesù Children's Hospital, IRCCSRome, Italy
| | - Federica Del Chierico
- Unit of Human Microbiome, Genetic and Rare Diseases Area, Bambino Gesù Children's Hospital, IRCCSRome, Italy
| | - Lorenza Putignani
- Unit of Human Microbiome, Genetic and Rare Diseases Area, Bambino Gesù Children's Hospital, IRCCSRome, Italy
- Unit of Parasitology, Bambino Gesù Children's Hospital, IRCCSRome, Italy
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Patrignani F, Chinnici F, Serrazanetti DI, Vernocchi P, Ndagijimana M, Riponi C, Lanciotti R. Production of Volatile and Sulfur Compounds by 10 Saccharomyces cerevisiae Strains Inoculated in Trebbiano Must. Front Microbiol 2016; 7:243. [PMID: 26973621 PMCID: PMC4777720 DOI: 10.3389/fmicb.2016.00243] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Accepted: 02/15/2016] [Indexed: 11/13/2022] Open
Abstract
In wines, the presence of sulfur compounds is the resulting of several contributions among which yeast metabolism. The characterization of the starter Saccharomyces cerevisiae needs to be performed also taking into account this ability even if evaluated together with the overall metabolic profile. In this perspective, principal aim of this experimental research was the evaluation of the volatile profiles, throughout GC/MS technique coupled with solid phase micro extraction, of wines obtained throughout the fermentation of 10 strains of S. cerevisiae. In addition, the production of sulfur compounds was further evaluated by using a gas-chromatograph coupled with a Flame Photometric Detector. Specifically, the 10 strains were inoculated in Trebbiano musts and the fermentations were monitored for 19 days. In the produced wines, volatile and sulfur compounds as well as amino acid concentrations were investigated. Also the physico-chemical characteristics of the wines and their electronic nose profiles were evaluated.
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Affiliation(s)
- Francesca Patrignani
- Department of Agricultural and Food Sciences, University of BolognaBologna, Italy; Interdepartmental Centres for Industrial Research, University of BolognaCesena, Italy
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, University of Bologna Bologna, Italy
| | - Diana I Serrazanetti
- Interdepartmental Centres for Industrial Research, University of Bologna Cesena, Italy
| | - Pamela Vernocchi
- Department of Agricultural and Food Sciences, University of BolognaBologna, Italy; Human Microbiome Unit, Genetic and Rare Diseases Area, Bambino Gesu Research Hospital IRCCSRome, Italy
| | - Maurice Ndagijimana
- Department of Agricultural Food and Nutritional Science, Agriculture/Forestry Centre, University of Alberta Edmonton, AB, Canada
| | - Claudio Riponi
- Department of Agricultural and Food Sciences, University of Bologna Bologna, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of BolognaBologna, Italy; Interdepartmental Centres for Industrial Research, University of BolognaCesena, Italy
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Selection of indigenous Saccharomyces cerevisiae strains in Shanshan County (Xinjiang, China) for winemaking and their aroma-producing characteristics. World J Microbiol Biotechnol 2015; 31:1781-92. [DOI: 10.1007/s11274-015-1929-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2015] [Accepted: 08/23/2015] [Indexed: 11/26/2022]
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19
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Trebbiano wine produced by using Saccharomyces cerevisiae strains endowed with β-glucosidase activity. ANN MICROBIOL 2014. [DOI: 10.1007/s13213-014-0995-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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