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Pavón-Pérez J, Henriquez-Aedo K, Salazar R, Herrero M, Aranda M. Chemometric optimization of trypsin digestion method applying infrared, microwave and ultrasound energies for determination of caseins and ovalbumin in wines. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:2914-2923. [PMID: 34294953 PMCID: PMC8249656 DOI: 10.1007/s13197-020-04793-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/20/2020] [Accepted: 09/12/2020] [Indexed: 06/13/2023]
Abstract
Caseins and ovalbumin are frequently used as wine fining agents to remove undesirable compounds like polymeric phenols. Their presence in wines is a subject of concern because may cause adverse effects on susceptible consumers, especially when their presence is not labeled. A key step for its determination is trypsin digestion, which is considered the bottleneck of bottom-up approach workflow because usually requires several hours. To reduce this time, the objective of this work was to carry out a chemometric optimization of trypsin digestion method applying infrared, microwave and ultrasound energies to determine caseins and ovalbumin in wines. The conditions of each accelerated digestion method were optimized using a Response Surface Methodology based on central composite design. The parameters optimized were digestion time and trypsin: protein ratio. The response variable evaluated was digestion yield, which was determined through the peak area of each protein transition determined by liquid chromatography-mass spectrometry. The most effective technique was microwave followed by ultrasound and infrared. Since optimal values of microwave and ultrasound-assisted digestion were the same, the later was chosen considering sample preparation and cost. Applying the proposed approach, a reduction of ca. 140 and 240-fold on digestion time was achieved compared with optimized and non-optimized conventional methods, respectively. With this workflow, both proteins were digested in a single 3 min process allowing its detection by liquid chromatography-mass spectrometry at µg L-1 level, which is ca. 60 times lower than the current limit of 0.25 mg L-1.
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Affiliation(s)
- Jessy Pavón-Pérez
- Departamento de Ciencia Y Tecnología de Los Alimentos, Facultad de Farmacia, Universidad de Concepción. Barrio Universitario S/N, Concepción, Chile
| | - Karem Henriquez-Aedo
- Laboratorio de Biotecnología Y Genética de Alimentos, Departamento de Ciencia Y Tecnología de Los Alimentos, Facultad de Farmacia, Universidad de Concepción. Barrio Universitario S/N, Concepción, Chile
- Laboratorio de Alimentos Funcionales, Centro de Biotecnología, Universidad de Concepción. Barrio Universitario S/N, Concepción, Chile
| | - Ricardo Salazar
- Laboratorio de Electroquímica del Medio Ambiente, LEQMA, Departamento de Química de Los Materiales, Universidad de Santiago de Chile, USACH, Casilla 40, C.P. 33, Av. Libertador Bernardo O’Higgins, 3363, Estación Central, Santiago, Chile
| | - Miguel Herrero
- Instituto de Investigación en Ciencias de La Alimentación CIAL (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Mario Aranda
- Laboratorio de Investigación en Fármacos Y Alimentos, Departamento de Farmacia, Facultad de Química Y de Farmacia, Pontificia Universidad Católica de Chile, Avda. Vicuña Mackenna Casilla 306, Correo 22, 4860 Macul, Santiago, Chile
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Influence of fermentation conditions on the secretion of seripauperin 5 (PAU5) by industrial sparkling wine strains of Saccharomyces cerevisiae. Food Res Int 2021; 139:109912. [PMID: 33509479 DOI: 10.1016/j.foodres.2020.109912] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 11/06/2020] [Accepted: 11/12/2020] [Indexed: 11/22/2022]
Abstract
The yeast mannoprotein seripauperin 5 (PAU5) from Saccharomyces cerevisiae is a negative gushing biomarker in sparkling wine with a direct gushing-reducing effect. The knowledge about the influence of the yeast strain and the fermentation conditions on the PAU5 content in the final product could reduce the gushing potential of sparkling wines and avoid economic losses for sparkling wine producers. The potential of 30 different commercially used (sparkling) wine S. cerevisiae strains to produce PAU5 was analyzed by RP-HPLC. The experiments revealed great differences between strains and identified three high-PAU5-producing yeast strains. The influence of different fermentation conditions was analyzed in two selected strains. Cultivation conditions of elevated temperature and lower inoculation density, as well as cultivation under diffuse daylight significantly enhanced PAU5 production by the tested S. cerevisiae strains as compared to standard conditions. However, cultivation as agitated cultures and co-cultivation with Metchnikowia pulcherrima or Torulaspora delbrueckii led to a reduction of PAU5 production as compared to standard conditions.
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Vidović M, Franchin C, Morina F, Veljović-Jovanović S, Masi A, Arrigoni G. Efficient protein extraction for shotgun proteomics from hydrated and desiccated leaves of resurrection Ramonda serbica plants. Anal Bioanal Chem 2020; 412:8299-8312. [PMID: 33037906 DOI: 10.1007/s00216-020-02965-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 08/31/2020] [Accepted: 09/22/2020] [Indexed: 11/30/2022]
Abstract
Resurrection plant Ramonda serbica is a suitable model to investigate vegetative desiccation tolerance. However, the detailed study of these mechanisms at the protein level is hampered by the severe tissue water loss, high amount of phenolics and polysaccharide, and possible protein modifications and aggregations during the extraction and purification steps. When applied to R. serbica leaves, widely used protein extraction protocols containing polyvinylpolypyrrolidone and ascorbate, as well as the phenol/SDS/buffer-based protocol recommended for recalcitrant plant tissues failed to eliminate persistent contamination and ensure high protein quality. Here we compared three protein extraction approaches aiming to establish the optimal one for both hydrated and desiccated R. serbica leaves. To evaluate the efficacy of these protocols by shotgun proteomics, we also created the first R. serbica annotated transcriptome database, available at http://www.biomed.unipd.it/filearrigoni/Trinity_Sample_RT2.fasta . The detergent-free phenol-based extraction combined with dodecyl-β-D-maltoside-assisted extraction enabled high-yield and high-purity protein extracts. The phenol-based protocol improved the protein-band resolution, band number, and intensity upon electrophoresis, and increased the protein yield and the number of identified peptides and protein groups by LC-MS/MS. Additionally, dodecyl-β-D-maltoside enabled solubilisation and identification of more membrane-associated proteins. The presented study paves the way for investigating the desiccation tolerance in R. serbica, and we recommend this protocol for similar recalcitrant plant material.
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Affiliation(s)
- Marija Vidović
- Institute for Multidisciplinary Research, Department of Life Science, University of Belgrade, Kneza Višeslava 1, Belgrade, 11030, Serbia.
- Institute of Molecular Genetics and Genetic Engineering, Laboratory for Plant Molecular Biology, University of Belgrade, Vojvode Stepe 444a, Belgrade, 11042, Serbia.
| | - Cinzia Franchin
- Department of Biomedical Sciences, University of Padova, Via U. Bassi 58/B, 35131, Padua, Italy
- Proteomics Center University of Padova and Azienda Ospedaliera di Padova, Via G. Orus 2/B, 35129, Padua, Italy
| | - Filis Morina
- Institute for Multidisciplinary Research, Department of Life Science, University of Belgrade, Kneza Višeslava 1, Belgrade, 11030, Serbia
- Department of Plant Biophysics & Biochemistry, Biology Centre, Institute of Plant Molecular Biology, Czech Academy of Sciences, Branišovská 31/1160, 37005, České Budějovice, Czech Republic
| | - Sonja Veljović-Jovanović
- Institute for Multidisciplinary Research, Department of Life Science, University of Belgrade, Kneza Višeslava 1, Belgrade, 11030, Serbia
| | - Antonio Masi
- DAFNAE - University of Padova, Viale Università 16 - AGRIPOLIS, I-35020, Legnaro, PD, Italy
| | - Giorgio Arrigoni
- Department of Biomedical Sciences, University of Padova, Via U. Bassi 58/B, 35131, Padua, Italy.
- Proteomics Center University of Padova and Azienda Ospedaliera di Padova, Via G. Orus 2/B, 35129, Padua, Italy.
- CRIBI Biotechnology Center, University of Padova, viale G. Colombo 3, 35131, Padua, Italy.
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Pavón-Pérez J, Henriquez-Aedo K, Herrero M, Aranda M. Occurrence of allergen proteins in wines from Chilean market. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2020; 13:268-274. [DOI: 10.1080/19393210.2020.1769194] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Jessy Pavón-Pérez
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Farmacia, Universidad de Concepción, Concepción, Chile
| | - Karem Henriquez-Aedo
- Laboratorio de Biotecnología y Genética de Alimentos, Departamento de Ciencia y Tecnología de Los Alimentos, Facultad de Farmacia, Universidad de Concepción, Concepción, Chile
- Laboratorio de Alimentos Funcionales, Centro de Biotecnología, Universidad de Concepción, Concepción, Chile
| | - Miguel Herrero
- Foodomics Laboratory, Institute of Food Science Research (CIAL, CSIC), Madrid, Spain
| | - Mario Aranda
- Laboratorio de Investigación en Fármacos y Alimentos, Departamento de Farmacia, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago, Chile
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An Effective Method of Isolating Honey Proteins. Molecules 2019; 24:molecules24132399. [PMID: 31261846 PMCID: PMC6651845 DOI: 10.3390/molecules24132399] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 06/26/2019] [Accepted: 06/28/2019] [Indexed: 12/21/2022] Open
Abstract
Honey is a natural sweetener composed mostly of sugars, but it contains also pollen grains, proteins, free amino acids, and minerals. The amounts and proportions of these components depend on the honey type and bee species. Despite the low content of honey protein, they are becoming a popular study object, and have recently been used as markers of the authenticity and quality of honey. Currently, the most popular methods of protein isolation from honey are dialysis against distilled water, lyophilization of dialysate, or various precipitation protocols. In this work, we propose a new method based on saturated phenol. We tested it on three popular polish honey types and we proved its compatibility with both 1D and 2D polyacrylamide gel electrophoresis (PAGE) and MS (mass spectrometry) techniques. The elaborated technique is also potentially less expensive and less time-consuming than other previously described methods, while being equally effective.
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Foam-stabilizing properties of the yeast protein PAU5 and evaluation of factors that can influence its concentration in must and wine. Food Res Int 2017; 102:111-118. [PMID: 29195929 DOI: 10.1016/j.foodres.2017.09.060] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Revised: 09/19/2017] [Accepted: 09/21/2017] [Indexed: 11/24/2022]
Abstract
The absence of the yeast protein seripauperin 5 (PAU5) from Saccharomyces cerevisiae has been suggested as a biomarker for the occurrence of gushing in sparkling wine as samples lacking PAU5 were found to be more susceptible to gushing. In this study, further characterization of PAU5 regarding its foam-stabilizing properties was performed to elucidate whether PAU5 has foam-stabilizing properties and therefore, to elucidate a direct influence on the gushing potential of sparkling wines. PAU5 was successfully purified from non-gushing sparkling wine using reversed-phase high-performance liquid chromatography (RP-HPLC). Pure protein was added to grape juice as a model system for grape must prior to foam stability testing. The results revealed that the protein PAU5 has foam-stabilizing properties. Furthermore, the influence of heat and sulfur treatment in the presence of Botrytis cinerea was analyzed with regard to the amount of PAU5 produced by S. cerevisiae fermented in grape juice. Fermentation experiments using two different S. cerevisiae strains were performed, and the concentration of PAU5 in the samples was compared by RP-HPLC analysis. Unlike sulfur treatment, heat treatment prevented the protein degradation induced by B. cinerea and resulted in even higher amounts of PAU5 compared to the juice fermented with yeast without a previous botrytization. The two different yeast strains applied secreted PAU5 into the surrounding medium in different amounts. In further experiments, the fining process of the wine with bentonite was examined for its potential to remove PAU5 from the wine. RP-HPLC of wines processed with different fining agents revealed that bentonite treatment affected PAU5 concentrations in the final product. The extent of PAU5 removal depended on the type of bentonite applied and on the time of addition during the production process.
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Kupfer VM, Vogt EI, Ziegler T, Vogel RF, Niessen L. Comparative protein profile analysis of wines made from Botrytis cinerea infected and healthy grapes reveals a novel biomarker for gushing in sparkling wine. Food Res Int 2017; 99:501-509. [PMID: 28784511 DOI: 10.1016/j.foodres.2017.06.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Revised: 05/30/2017] [Accepted: 06/02/2017] [Indexed: 11/26/2022]
Abstract
Fungal infection of grapes with the plant pathogenic fungus Botrytis (B.) cinerea was shown to cause a degradation of proteins in the resulting wine. Moreover, it influences the foaming properties of the wine. The aim of this study was to compare the protein composition in B. cinerea infected and healthy grapes and of wines produced from such grapes as well as to analyze whether the resulting changes in the protein profiles can be related the occurrence of gushing in sparkling wine. SDS-PAGE and reversed phase HPLC were applied to analyze the protein composition of healthy and botrytized grapes and of wines made from botrytized and healthy grapes. B. cinerea infection led to a general decrease of protein content in infected grapes and wines suggesting proteolytic activity of this fungus. Especially the concentration of a protein with a protein band at ~17kDa underwent a significant decrease in wine made from infected grapes. This protein was identified as Seripauperin 5 (PAU5) from Saccharomyces cerevisiae. A degradation of PAU5 and other proteins and the occurrence of a laccase from B. cinerea were observed in a gushing sparkling wine. Screening of sparkling wines showed that samples lacking PAU5 had a high probability for the occurrence of gushing. We suggest that the absence of protein PAU5 might be a useful biomarker for the occurrence of gushing in sparkling wine.
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Affiliation(s)
- Veronika M Kupfer
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, 85354 Freising-Weihenstephan, Germany
| | - Elisabeth I Vogt
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, 85354 Freising-Weihenstephan, Germany
| | - Tobias Ziegler
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, 85354 Freising-Weihenstephan, Germany
| | - Rudi F Vogel
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, 85354 Freising-Weihenstephan, Germany
| | - Ludwig Niessen
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, 85354 Freising-Weihenstephan, Germany.
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Vogt E, Kupfer V, Vogel R, Niessen L. Evidence of gushing induction byPenicillium oxalicumproteins. J Appl Microbiol 2017; 122:708-718. [DOI: 10.1111/jam.13366] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2016] [Revised: 10/26/2016] [Accepted: 11/08/2016] [Indexed: 11/26/2022]
Affiliation(s)
- E.I. Vogt
- Lehrstuhl für Technische Mikrobiologie; Technische Universität München; Freising-Weihenstephan Germany
| | - V.M. Kupfer
- Lehrstuhl für Technische Mikrobiologie; Technische Universität München; Freising-Weihenstephan Germany
| | - R.F. Vogel
- Lehrstuhl für Technische Mikrobiologie; Technische Universität München; Freising-Weihenstephan Germany
| | - L. Niessen
- Lehrstuhl für Technische Mikrobiologie; Technische Universität München; Freising-Weihenstephan Germany
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