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Lu HC, Tian MB, Shi N, Li HQ, Li MY, Cheng CF, Chen W, Li SD, He F, Duan CQ, Schubert A, Wang J. Volatilomics of Cabernet Sauvignon grapes and sensory perception of wines are affected by canopy side in vineyards with different row orientations. Food Chem 2024; 460:140508. [PMID: 39047494 DOI: 10.1016/j.foodchem.2024.140508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2024] [Revised: 06/12/2024] [Accepted: 07/16/2024] [Indexed: 07/27/2024]
Abstract
This study aimed to clarify how microclimate diversity altered volatilomics in Cabernet Sauvignon grapes and wines. Four row-oriented vineyards were selected, and metabolites of grapes and wines were determined from separate canopy sides. Results showed that shaded sides received 59% of the solar radiation and experienced 55% of the high-temperature days compared to the exposed sides on average. Grape primary metabolites were slightly affected by the canopy side. Herbaceous aromas were consistently more abundant in grapes and wines from shaded clusters. Heat-stressed canopy sides accelerated terpenoid loss and increased norisoprenoid levels in grapes, while β-damascenone in north-side wines was 13%-32% higher than that in south-side wines of the east-west vineyard. The northeast-southwest vineyard showed the most notable variation in taste and aroma sensory scores, with four parameters significantly different. There were 32 aroma series identified in wines, and banana, pineapple, and strawberry odors were highly correlated with aroma sensory score.
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Affiliation(s)
- Hao-Cheng Lu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; PlantStressLab, Department of Agricultural, Forestry, and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, (TO), Italy
| | - Meng-Bo Tian
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Ning Shi
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Hui-Qing Li
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Ming-Yu Li
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | | | - Wu Chen
- CITIC Niya Wine Co. Ltd, Manasi 832200, Xinjiang, China
| | - Shu-De Li
- CITIC Niya Wine Co. Ltd, Manasi 832200, Xinjiang, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Andrea Schubert
- PlantStressLab, Department of Agricultural, Forestry, and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, (TO), Italy
| | - Jun Wang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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Jiang J, Yin R, Xie Y, Ma X, Cui M, Chen Y, Li Y, Hu Y, Niu J, Cheng W, Gao F. Effects of cofermentation of Saccharomyces cerevisiae and different lactic acid bacteria on the organic acid content, soluble sugar content, biogenic amines, phenol content, antioxidant activity and aroma of prune wine. Food Chem X 2024; 22:101502. [PMID: 38872720 PMCID: PMC11170353 DOI: 10.1016/j.fochx.2024.101502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2024] [Revised: 05/11/2024] [Accepted: 05/22/2024] [Indexed: 06/15/2024] Open
Abstract
To determine the effect of cofermentation of Saccharomyces cerevisiae and different LABs on prune wine quality, this study compared phenolic compounds, organic acids, soluble sugars, biogenic amines and volatile flavor compounds among different treatments. The results showed that inoculation of LAB increased DPPH and total flavonoid content. Malic acid content was reduced in HS, HB and HF. Histamine content in S, F and B was lower than the limits in French and Australian wines. 15 phenolic compounds were identified. Yangmeilin and chlorogenic acid were detected only in HS, HF and HB. 51 volatile flavor compounds were identified, esters being the most diverse and abundant. 14 volatile flavor compounds with OAV > 1 contributed highly to the aroma of prune wine. 9 chemical markers including resveratrol, rutin, and catechin were screened to explain intergroup differences by OPLS-DA. This study provides new insights into the processing and quality analysis of prunes.
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Affiliation(s)
| | | | - Yun Xie
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Xiaomei Ma
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Miao Cui
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yiwen Chen
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yongkang Li
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yue Hu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Jianming Niu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Weidong Cheng
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Feifei Gao
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
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Pirvu LC, Rusu N, Bazdoaca C, Androne E, Neagu G, Albulescu A. A View on the Chemical and Biological Attributes of Five Edible Fruits after Finishing Their Shelf Life: Studies on Caco-2 Cells. Int J Mol Sci 2024; 25:4848. [PMID: 38732066 PMCID: PMC11084482 DOI: 10.3390/ijms25094848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 04/26/2024] [Accepted: 04/27/2024] [Indexed: 05/13/2024] Open
Abstract
We studied five common perishable fruits in terms of their polyphenols dynamic, minerals distribution, scavenger activity and the effects of 50% ethanolic extracts on the viability of Caco-2 cells in vitro, over a period of time between T = 0 and T = 5/7 days, typically the end of their shelf life. Altogether, there were few changes found, consisting of either an increase or a decrease in their chemical and biological attributes. A slow decrease was found in the antioxidant activity in apricot (-11%), plum (-6%) and strawberry (-4%) extracts, while cherry and green seedless table grape extracts gained 7% and 2% antioxidant potency, respectively; IC50 values ranged from 1.67 to 5.93 μg GAE/μL test extract. The cytotoxicity MTS assay at 24 h revealed the ability of all 50% ethanol fruit extracts to inhibit the Caco-2 cell viability; the inhibitory effects ranged from 49% to 83% and were measured at 28 µg GAE for strawberry extracts/EES, from 22 µg to 45 µg GAE for cherry extracts/EEC, from 7.58 to 15.16 µg GAE for apricot extracts/EEA, from 12.50 to 25.70 µg GAE for plum extracts/EEP and from 21.51 to 28.68 µg GAE for green table grape extracts/EEG. The MTS anti-proliferative assay (72 h) also revealed a stimulatory potency upon the Caco-2 viability, from 34% (EEA, EEG) and 48% (EEC) to 350% (EES) and 690% (EEP); therefore fruit juices can influence intestinal tumorigenesis in humans.
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Affiliation(s)
- Lucia Camelia Pirvu
- Department of Pharmaceutical Biotechnologies, National Institute of Chemical Pharmaceutical Research and Development, 112 Vitan Av., 031299 Bucharest, Romania
| | - Nicoleta Rusu
- Department of Chemical Analysis and Drug Control, National Institute of Chemical Pharmaceutical Research and Development, 112 Vitan Av., 031299 Bucharest, Romania; (N.R.); (C.B.); (E.A.)
| | - Cristina Bazdoaca
- Department of Chemical Analysis and Drug Control, National Institute of Chemical Pharmaceutical Research and Development, 112 Vitan Av., 031299 Bucharest, Romania; (N.R.); (C.B.); (E.A.)
| | - Elena Androne
- Department of Chemical Analysis and Drug Control, National Institute of Chemical Pharmaceutical Research and Development, 112 Vitan Av., 031299 Bucharest, Romania; (N.R.); (C.B.); (E.A.)
| | - Georgeta Neagu
- Department of Pharmacology, National Institute of Chemical Pharmaceutical Research and Development, 112 Vitan Av., 031299 Bucharest, Romania;
| | - Adrian Albulescu
- Department of Pharmacology, National Institute of Chemical Pharmaceutical Research and Development, 112 Vitan Av., 031299 Bucharest, Romania;
- Stefan S. Nicolau Institute of Virology, 285 Mihai Bravu Av., 030304 Bucharest, Romania
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Nie X, Xie G, Huo Z, Zhang B, Lu H, Huang Y, Li X, Dai L, Huang S, Yu A. Optimization and Application of the QuEChERS-UHPLC-QTOF-MS Method for the Determination of Broflanilide Residues in Agricultural Soils. Molecules 2024; 29:1428. [PMID: 38611708 PMCID: PMC11012774 DOI: 10.3390/molecules29071428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 03/11/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024] Open
Abstract
In this study, the separation conditions of UHPLC-QTOF-MS and the extraction conditions of QuEChERS were optimized. The analytical process for determining Broflanilide residues in different soil types was successfully established and applied to its adsorption, desorption, and leaching in soil. Broflanilide was extracted from soil with acetonitrile and purified using PSA and MgSO4. The modified UHPLC-QTOF-MS method was used for quantification. The average recovery of Broflanilide was between 87.7% and 94.38%, with the RSD lower than 7.6%. In the analysis of adsorption, desorption, and leaching quantities in four soil types, the RSD was less than 9.2%, showing good stability of the method, which can be applied to determine the residue of Broflanilide in different soils.
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Affiliation(s)
- Xiaoli Nie
- Changsha General Survey of Natural Resources Centre, China Geological Survey, No. 258 Xuefu Road, Suburban Street, Changsha 410000, China; (X.N.); (Z.H.); (X.L.); (L.D.)
| | - Guai Xie
- Jiangxi Academy of Forestry, No. 1629 West Fenglin Road, Economic and Technological Development Area, Nanchang 330000, China; (G.X.); (B.Z.); (S.H.)
| | - Zhitao Huo
- Changsha General Survey of Natural Resources Centre, China Geological Survey, No. 258 Xuefu Road, Suburban Street, Changsha 410000, China; (X.N.); (Z.H.); (X.L.); (L.D.)
| | - Baoyu Zhang
- Jiangxi Academy of Forestry, No. 1629 West Fenglin Road, Economic and Technological Development Area, Nanchang 330000, China; (G.X.); (B.Z.); (S.H.)
| | - Haifei Lu
- College of Urban Construction, Zhejiang Shuren University, No. 8 Shuren Road, Gongshu District, Hangzhou 310015, China
| | - Yi Huang
- School of Pharmacy, Jiangxi University of Traditional Chinese Medicine, No. 1688 Meiling Road, Xinjian District, Nanchang 330000, China
| | - Xin Li
- Changsha General Survey of Natural Resources Centre, China Geological Survey, No. 258 Xuefu Road, Suburban Street, Changsha 410000, China; (X.N.); (Z.H.); (X.L.); (L.D.)
| | - Liangliang Dai
- Changsha General Survey of Natural Resources Centre, China Geological Survey, No. 258 Xuefu Road, Suburban Street, Changsha 410000, China; (X.N.); (Z.H.); (X.L.); (L.D.)
| | - Siyuan Huang
- Jiangxi Academy of Forestry, No. 1629 West Fenglin Road, Economic and Technological Development Area, Nanchang 330000, China; (G.X.); (B.Z.); (S.H.)
| | - Ailin Yu
- Jiangxi Academy of Forestry, No. 1629 West Fenglin Road, Economic and Technological Development Area, Nanchang 330000, China; (G.X.); (B.Z.); (S.H.)
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de Sousa Fontes VM, Colombo Pimentel T, Martins da Silva AB, Suely Madruga M, Magnani M, Dos Santos Lima M. An improved method for determining free amino acids by RP-HPLC/DAD with o-phthalaldehyde derivatization: Method evaluation in beers and wines. Food Chem 2024; 435:137591. [PMID: 37778260 DOI: 10.1016/j.foodchem.2023.137591] [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: 06/29/2023] [Revised: 09/21/2023] [Accepted: 09/23/2023] [Indexed: 10/03/2023]
Abstract
Rapid methods for amino acid determination are desired to reduce running times, and the main factors involved in the rapid separation of these compounds in HPLC are the columns, solvents, and gradient. The present study refers to a method optimization to rapidly analyze 19 amino acids in RP-HPLC/DAD with pre-column derivatization using o-phthalaldehyde. To evaluate the method's robustness, Indian Pale Ale-IPA beers and wines from the San Francisco Valley-SFV and Chapada Diamantina-CHD, Brazil, were analyzed. The method showed acceptable linearity (R2 > 0.992), precision (CV < 3.96%), recovery (74.2-113%), detection limits (<0.56 mg/L), and quantification limits (<3.62 mg/L) and separation gradient in 18.5 min. IPA beers were discriminated from wines by arginine, asparagine, tryptophan, alanine, phenylalanine, and tyrosine contents. Furthermore, CHD wines were discriminated from SFV wines by asparagine, glutamine, arginine, cystine, tyrosine, and leucine. In conclusion, a rapid method for amino acid determination was optimized and validated for wines and beers.
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Affiliation(s)
| | | | - Ana Beatriz Martins da Silva
- Instituto Federal do Sertão Pernambucano, Department of Food Technology, Laboratory of Liquid Cromatography, Campus Petrolina, CEP 56314-522, Petrolina, PE, Brazil
| | - Marta Suely Madruga
- Postgraduate Program in Food Science and Technology, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Marciane Magnani
- Postgraduate Program in Food Science and Technology, Federal University of Paraíba, João Pessoa, Paraíba, Brazil; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil
| | - Marcos Dos Santos Lima
- Postgraduate Program in Food Science and Technology, Federal University of Paraíba, João Pessoa, Paraíba, Brazil; Instituto Federal do Sertão Pernambucano, Department of Food Technology, Laboratory of Liquid Cromatography, Campus Petrolina, CEP 56314-522, Petrolina, PE, Brazil.
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6
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Li Y, Li X, Wu L, Shi L, Wang S, Fu P, Zhang Y, Lai S. Analysis of amino acid enantiomers in ambient aerosols: Effects and removal of coexistent aerosol matrix. J Environ Sci (China) 2024; 137:732-740. [PMID: 37980055 DOI: 10.1016/j.jes.2023.02.048] [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: 10/26/2022] [Revised: 02/24/2023] [Accepted: 02/24/2023] [Indexed: 11/20/2023]
Abstract
Amino acids (AAs) including D- and L- enantiomers are a group of organic nitrogen species in ambient aerosol. Due to the low abundances of AAs (level of ng/m3) and the matrix effects by coexistent components, it is challenging to quantify AA enantiomers in ambient aerosols especially under pollution conditions. In this study, we present an optimized method for analyzing AA enantiomers in atmospheric aerosol samples including a pretreatment process and the detection by high performance liquid chromatography coupled to a fluorescence detector (HPLC-FLD). Matrix effects caused by coexistent chemicals on AA enantiomers analysis in ambient aerosol samples were investigated especially for those collected in pollution episodes. The results revealed that the determination of AA enantiomers is significantly affected by the coexistent organic carbon (as a proxy of organic matter) and water-soluble ion of NH4+. To remove the matrix effects, we applied a pretreatment using the solid phase extraction column coupled with alkaline adjustment to sample extract. After pretreatment, 18 AAs including 6 pairs of D- and L-enantiomers (i.e., leucine, isoleucine, valine, alanine, serine, and aspartic acid) can be successfully separated and quantified in aerosol samples by HPLC-FLD. The recoveries are in the range of 67%-106%. This method was successfully applied to the urban aerosol samples from pollution and non-pollution periods for AA enantiomers determination. We suggest that the concentrations of D-AAs and the ratio of D-AA/L-AA are indicative of the contribution of bacterial sources and the influence of biomass burning.
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Affiliation(s)
- Ying Li
- The Key Lab of Pollution Control and Ecosystem Restoration in Industry Clusters, Ministry of Education, School of Environment and Energy, South China University of Technology, Guangzhou 510006, China
| | - Xiaoying Li
- The Key Lab of Pollution Control and Ecosystem Restoration in Industry Clusters, Ministry of Education, School of Environment and Energy, South China University of Technology, Guangzhou 510006, China
| | - Libin Wu
- Institute of Surface-Earth System Science, School of Earth System Science, Tianjin University, Tianjin 300072, China
| | - Luhan Shi
- The Key Lab of Pollution Control and Ecosystem Restoration in Industry Clusters, Ministry of Education, School of Environment and Energy, South China University of Technology, Guangzhou 510006, China
| | - Shan Wang
- The Key Lab of Pollution Control and Ecosystem Restoration in Industry Clusters, Ministry of Education, School of Environment and Energy, South China University of Technology, Guangzhou 510006, China; now at Hong Kong University of Science and Technology, Hong Kong 00852, China
| | - Pingqing Fu
- Institute of Surface-Earth System Science, School of Earth System Science, Tianjin University, Tianjin 300072, China
| | - Yingyi Zhang
- The Key Lab of Pollution Control and Ecosystem Restoration in Industry Clusters, Ministry of Education, School of Environment and Energy, South China University of Technology, Guangzhou 510006, China.
| | - Senchao Lai
- The Key Lab of Pollution Control and Ecosystem Restoration in Industry Clusters, Ministry of Education, School of Environment and Energy, South China University of Technology, Guangzhou 510006, China.
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7
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Lu HC, Tian MB, Han X, Shi N, Li HQ, Cheng CF, Chen W, Li SD, He F, Duan CQ, Wang J. Vineyard soil heterogeneity and harvest date affect volatolomics and sensory attributes of Cabernet Sauvignon wines on a meso-terroir scale. Food Res Int 2023; 174:113508. [PMID: 37986505 DOI: 10.1016/j.foodres.2023.113508] [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: 08/19/2023] [Revised: 09/19/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
To produce premium wines in a specific region is the goal of local oenologists. This study aimed to investigate the influence of soil properties and harvest date on the volatolomics of wine to provide a better insight into single-vineyard wines. Six Cabernet Sauvignon vineyards were selected in a semi-arid region to produce their wines at three harvest ripeness levels ranging from 23°Brix-28°Brix in three seasons (2019-2021). Results showed that among all six vineyards, the vineyard with the highest soil pH produced wines with lower C6 alcohols and herbaceous aroma. Moderate nutrition in soils was beneficial for the accumulation of β-damascenone and enhanced fruity and floral aroma in wines while over-fertile soil produced wines with the lowest sensory score. As the harvest ripeness elevated, the wine's fruity and floral aroma intensity decreased. Through advanced network analysis, the key volatiles such as β-damascenone, ethy1 lactate, and isoamyl octanoate, and their interaction in affecting wine sensory scores were evaluated. Our study provided a concept for producing premium single-vineyard wines.
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Affiliation(s)
- Hao-Cheng Lu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Meng-Bo Tian
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiao Han
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Ning Shi
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Hui-Qing Li
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | | | - Wu Chen
- CITIC Guoan Wine Co. Ltd, Manasi 832200 Xinjiang, China
| | - Shu-De Li
- CITIC Guoan Wine Co. Ltd, Manasi 832200 Xinjiang, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jun Wang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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Zhan Z, Zhang Y, Geng K, Xue X, Deloire A, Li D, Wang Z. Effects of Vine Water Status on Malate Metabolism and γ-Aminobutyric Acid (GABA) Pathway-Related Amino Acids in Marselan ( Vitis vinifera L.) Grape Berries. Foods 2023; 12:4191. [PMID: 38231685 DOI: 10.3390/foods12234191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 11/10/2023] [Accepted: 11/12/2023] [Indexed: 01/19/2024] Open
Abstract
Malic acid is the predominant organic acid in grape berries, and its content is affected by abiotic factors such as temperature (fruit zone microclimate) and water (vine water status). The objectives of this study were to explore the potential mechanisms behind the effects of vine water status on the biosynthesis and degradation of berry malic acid and the potential downstream effects on berry metabolism. This study was conducted over two growing seasons in 2021 and 2022, comprising three watering regimes: no water stress (CK), light water stress (LWS), and moderate water stress (MWS). Compared to CK, a significantly higher level of malic acid was found in berries from the MWS treatment when the berry was still hard and green (E-L 33) in both years. However, water stress reduced the malic acid content at the ripe berry harvest (E-L 38) stage. The activities of NAD-malate dehydrogenase (NAD-MDH) and pyruvate kinase (PK) were enhanced by water stress. Except for the E-L 33 stage, the activity of phosphoenolpyruvate carboxylase (PEPC) was reduced by water stress. The highest phosphoenolpyruvate carboxykinase (PEPCK) activity was observed at the berry veraison (E-L 35) stage and coincided with the onset of a decrease in the malate content. Meanwhile, the expression of VvPEPCK was consistent with its enzyme activity. This study showed that water stress changed the content of some free amino acids (GABA, proline, leucine, aspartate, and glutamate), two of which (glutamate and GABA) are primary metabolites of the GABA pathway.
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Affiliation(s)
- Zhennan Zhan
- School of Life Sciences, Ningxia University, Yinchuan 750021, China
- Ningxia Wine and Desertifcation Control Vocational and Technical College, Yinchuan 750199, China
| | - Yanxia Zhang
- School of Life Sciences, Ningxia University, Yinchuan 750021, China
- Shanxi Academy Agricultural Sciences, Pomology Institute, Shanxi Agricultural University, Taiyuan 030006, China
| | - Kangqi Geng
- School of Life Sciences, Ningxia University, Yinchuan 750021, China
| | - Xiaobin Xue
- School of Agriculture, Ningxia University, Yinchuan 750021, China
| | - Alain Deloire
- Department of Biology-Ecology, L'Institut Agro, University of Montpellier, 34060 Montpellier, France
| | - Dongmei Li
- School of Agriculture, Ningxia University, Yinchuan 750021, China
| | - Zhenping Wang
- School of Life Sciences, Ningxia University, Yinchuan 750021, China
- School of Agriculture, Ningxia University, Yinchuan 750021, China
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9
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Mandal S, Mandal NC. Formulation of food grade Limosilactobacillus fermentum for antifungal properties isolated from home-made curd. Sci Rep 2023; 13:20371. [PMID: 37990131 PMCID: PMC10663458 DOI: 10.1038/s41598-023-45487-4] [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: 07/17/2023] [Accepted: 10/19/2023] [Indexed: 11/23/2023] Open
Abstract
Food spoilage has become a worldwide problem. Limosilactobacillus fermentum LAB212, isolated from home-made curd produces some potent antifungal compounds which can combat a wide range of spoilage and pathogenic fungi by disrupting their cell wall. Dual culture overlay assay and co-culture assay have confirmedly shown the potentiality of the strain. DOWEX50H + extraction and chemical characterization by high performance liquid chromatography show that lactic acid and acetic acid are playing the key roles in executing the antifungal activity. DPPH scavenging assay proves that the strain also exhibits a good antioxidant activity. After observing all the beneficial features and social need of the chemical preservative free food it is becoming highly prospective to exploite the strain commercially. In an experiment conducted for 180 days it was standardized that LAB212 supplemented with MRS and inulin is found most effective combination when challenged against the spoilage fungal species of Aspergillus flavus VBAH14, Penicillium rubens VBCA11, thus can be used as a very effective preservative agent. Using this strain as bio-preservative agent will also minimize the food borne diseases.
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Affiliation(s)
- Sucheta Mandal
- Mycology and Plant Pathology Laboratory, Department of Botany, Visva-Bharati, Santiniketan, 731235, West Bengal, India.
- Department of Botany, Banwarilal Bhalotia College, Paschim Bardhaman, Asansol, 713303, West Bengal, India.
| | - Narayan Chandra Mandal
- Mycology and Plant Pathology Laboratory, Department of Botany, Visva-Bharati, Santiniketan, 731235, West Bengal, India
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10
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Liao H, Asif H, Huang X, Luo Y, Xia X. Mitigation of microbial nitrogen-derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence-based review and future perspectives. Compr Rev Food Sci Food Saf 2023; 22:5020-5062. [PMID: 37823801 DOI: 10.1111/1541-4337.13253] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 09/20/2023] [Accepted: 09/21/2023] [Indexed: 10/13/2023]
Abstract
Alcoholic beverages have been enjoyed worldwide as hedonistic commodities for thousands of years. The unique quality and flavor are attributed to the rich microbiota and nutritional materials involved in fermentation. However, the metabolism of these microbiota can also introduce toxic compounds into foods. Nitrogen-derived metabolic hazards (NMH) are toxic metabolic hazards produced by microorganisms metabolizing nitrogen sources that can contaminate alcoholic beverages during fermentation and processing. NMH contamination poses a risk to dietary safety and human health without effective preventive strategies. Existing literature has primarily focused on investigating the causes of NMH formation, detection methods, and abatement techniques for NMH in fermentation end-products. Devising effective process regulation strategies represents a major challenge for the alcoholic beverage industry considering our current lack of understanding regarding the processes whereby NMH are generated, real-time and online detection, and the high degradation rate after NMH formation. This review summarizes the types and mechanisms of nitrogenous hazard contamination, the potential risk points, and the analytical techniques to detect NMH contamination. We discussed the changing patterns of NMH contamination and effective strategies to prevent contamination at different stages in the production of alcoholic beverages. Moreover, we also discussed the advanced technologies and methods to control NMH contamination in alcoholic beverages based on intelligent monitoring, synthetic ecology, and computational assistance. Overall, this review highlights the risks of NMH contamination during alcoholic beverage production and proposes promising strategies that could be adopted to eliminate the risk of NMH contamination.
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Affiliation(s)
- Hui Liao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Hussain Asif
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Xinlei Huang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Yi Luo
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Xiaole Xia
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
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11
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Qian M, Ruan F, Zhao W, Dong H, Bai W, Li X, Huang X, Li Y. The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine. Food Chem 2023; 416:135844. [PMID: 36893639 DOI: 10.1016/j.foodchem.2023.135844] [Citation(s) in RCA: 27] [Impact Index Per Article: 27.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 02/24/2023] [Accepted: 03/01/2023] [Indexed: 03/07/2023]
Abstract
The dynamics of physicochemical properties, microbial community and flavor metabolites during fermentation of two typical Hakka rice wine were investigated. Results showed that total sugar content was 136.83 g/L in sweet rice wine, which almost 8 times higher than that in semi-dry rice wine. Its amino acid contents especially bitterness amino acids were also higher than those in semi-dry rice wine. Most organic acids in Hakka rice wine had the tendency of increase in initial stage of fermentation, following a decrease and finally being almost stable. A total of 131 volatiles including esters, alcohols, aldehydes, acids, ketones were detected. Pediococcus, Bacillus, Acinetobacter, Pantoea, Enterobacter and Lactobacillus were the dominant bacterial genera and Monascus, Saccharomyces, Rhizopus were the dominant fungal genera, which are strongly associated with the significant changes in flavor metabolites during Hakka rice wine fermentation. The obtained findings provided reference data for the optimization of Hakka rice wine fermentation.
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Affiliation(s)
- Min Qian
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Fengxi Ruan
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Wenhong Zhao
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
| | - Hao Dong
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
| | - Weidong Bai
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
| | - Xiangluan Li
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Xiaoyuan Huang
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Yanxin Li
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
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12
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Nokhoijav E, Guba A, Vadadokhau U, Tőzsér J, Győri Z, Kalló G, Csősz É. Comparative Analysis of Amino Acid and Biogenic Amine Compositions of Fermented Grape Beverages. Metabolites 2023; 13:892. [PMID: 37623836 PMCID: PMC10456964 DOI: 10.3390/metabo13080892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 07/24/2023] [Accepted: 07/26/2023] [Indexed: 08/26/2023] Open
Abstract
Amino acids and biogenic amines are important components of food and beverages. In grape-derived products such as wine and wine vinegar, they can have different origins and can influence the odor and taste of the products. Their concentration is influenced by the grape variety, vintage, and winemaking process. In our study, we carried out an LC-MS-based comparative analysis of 22 grape-derived beverages, including three different wine types and four wine vinegar samples from the Tokaj region in Hungary. The concentrations of 23 amino acids and 10 biogenic amines were examined, and the differences among the sample types were analyzed. The differences in the concentrations of some metabolites between Aszú-Furmint pairs originating from the same wineries and year provide information on the effect of botrytized grape on wine composition. Our data can provide further evidence on how the production process shapes the metabolite content of beverages and highlight the nutritional value of wine vinegar.
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Affiliation(s)
- Erdenetsetseg Nokhoijav
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
- Doctoral School of Molecular Cellular and Immune Biology, University of Debrecen, 4032 Debrecen, Hungary
| | - Andrea Guba
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
- Doctoral School of Molecular Cellular and Immune Biology, University of Debrecen, 4032 Debrecen, Hungary
| | - Uladzislau Vadadokhau
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
- Doctoral School of Molecular Cellular and Immune Biology, University of Debrecen, 4032 Debrecen, Hungary
| | - József Tőzsér
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
| | - Zoltán Győri
- Institute of Nutrition, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, 4032 Debrecen, Hungary;
| | - Gergő Kalló
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
| | - Éva Csősz
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
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13
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Tian S, Li Y, Li Y, Du G. Effect of two starters (Jiu Yao) on Chinese rice wine microbial community and flavour. Int J Food Sci Technol 2023. [DOI: 10.1111/ijfs.16374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Affiliation(s)
- Shufang Tian
- College of Biological and Food Engineering Anhui Polytechnic University Wuhu 241000 China
- Science Center for Future Foods Jiangnan University Wuxi 214122 China
- Anhui Engineering Laboratory for Industrial Microbiology Molecular Breeding Anhui Polytechnic University Wuhu Anhui 241000 China
| | - Yanbin Li
- College of Biological and Food Engineering Anhui Polytechnic University Wuhu 241000 China
- Anhui Engineering Laboratory for Industrial Microbiology Molecular Breeding Anhui Polytechnic University Wuhu Anhui 241000 China
| | - Yudong Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Guocheng Du
- Science Center for Future Foods Jiangnan University Wuxi 214122 China
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
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14
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Qin L, Huang M, Ma Y, Zhang D, Cui Y, Kang W. Effects of two Saccharomyces cerevisiae strains on physicochemical and oenological properties of Aranèle white wine. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
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15
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Salas-Millán JÁ, Aguayo E, Conesa-Bueno A, Aznar A. Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine. Foods 2023; 12:foods12030491. [PMID: 36766020 PMCID: PMC9914186 DOI: 10.3390/foods12030491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/05/2023] [Accepted: 01/16/2023] [Indexed: 01/24/2023] Open
Abstract
Fresh melons not meeting cosmetic standards were revaluated into sparkling melon-based wine. Firstly, still melon wine was elaborated and bottled into 750 mL bottles, closed with a crown seal, and stored for 10-weeks at 14 °C. The oenological parameters and polar compounds in must, still wine, and during the sparkling process were evaluated during the experiment. The volatile profile was qualified by GC-MS, and the odor activity value (OAV) and relative odor contribution (ROC) were measured for aroma characterization. Results show that sparkling wine resulted in 12% v/v ethanol. Certain amino acids contributed to the transformation and increase of volatile compounds via Ehrlich's pathway: leucine to isoamyl alcohol; valine to iso-butyl alcohol; and phenylalanine to phenethyl alcohol. The volatile compounds also increased after the first fermentation, principally in acetate and ethyl esters, and higher alcohols. Isoamyl acetate, ethyl decanoate, 3,6-nonadienyl acetate, and (E,Z)-nonadien-1-ol had the highest OAV and ROC values among the volatiles; this contributed to the sweet, fruity, banana, tropical, nutty and melon aroma in this sparkling wine. Sensory evaluation (100 to 40) was evaluated according to International Organisation of Vine and Wine compendium, the final product (10-week) scored 92 points, with great visual, nose, and taste values. This study demonstrates how by-products revalorization can provide new products such as this novel sparkling wine with a characteristic and distinctive aroma, good sensory acceptance and market potential.
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Affiliation(s)
- José Ángel Salas-Millán
- Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), 30202 Cartagena, Spain
- Food Quality and Health Group, Institute of Plant Biotechnology (UPCT), Campus Muralla del Mar, 30202 Cartagena, Spain
- JimboFresh International SLL, C/Mina Buena Suerte, 1, La Unión, 30360 Murcia, Spain
| | - Encarna Aguayo
- Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), 30202 Cartagena, Spain
- Food Quality and Health Group, Institute of Plant Biotechnology (UPCT), Campus Muralla del Mar, 30202 Cartagena, Spain
- Correspondence: (E.A.); (A.A.)
| | - Andrés Conesa-Bueno
- JimboFresh International SLL, C/Mina Buena Suerte, 1, La Unión, 30360 Murcia, Spain
| | - Arantxa Aznar
- Department of Agronomical Engineering, Institute of Plant Biotechnology, UPCT, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
- Correspondence: (E.A.); (A.A.)
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16
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A review of the currently developed analytical methods for the determination of biogenic amines in food products. Food Chem 2023; 398:133919. [DOI: 10.1016/j.foodchem.2022.133919] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 07/09/2022] [Accepted: 08/08/2022] [Indexed: 11/23/2022]
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17
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Incesu M, Karakus S, Seyed Hajizadeh H, Ates F, Turan M, Skalicky M, Kaya O. Changes in Biogenic Amines of Two Table Grapes (cv. Bronx Seedless and Italia) during Berry Development and Ripening. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11212845. [PMID: 36365298 PMCID: PMC9658885 DOI: 10.3390/plants11212845] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 10/18/2022] [Accepted: 10/21/2022] [Indexed: 05/13/2023]
Abstract
Bronx Seedless and Italia (Vitis vinifera L.) are a variety preferred by consumers owing to their exciting flavour and widely cultivated in Aegean Region in Turkey. The aim was to identify the biogenic amines of these table grapes during berry ripeness. The biogenic amines were analyzed by HPLC in six different berry phenological stages. Italia grapes presented lower biogenic amine content than Bronx Seedless table grapes. The concentration of most of the biogenic amines analyzed linearly raised from the beginning of berry touch to when berries ripen for harvest stages. The most common biogenic amines in grape varieties were putrescine, followed by histamine, agmatine, and tyramine. There was also a positive correlation between all biogenic amines of the two grape varieties. The weakest correlation was found between spermine and cadaverine, whereas the strongest correlation was found among dopamine, trimethylamine, norepinephrine, tyramine, and histamine amines. The present study is the first report of a synthesis study regarding the effect of B.A.s on quality characteristics throughout berry ripeness in grape varieties containing foxy and muscat tastes. The concentration and composition of biogenic amines identified for both varieties might provide helpful information regarding human health and the vintage.
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Affiliation(s)
- Melek Incesu
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25100, Turkey
| | - Sinem Karakus
- Çölemerik Vocational School, Hakkari University, Hakkari 30000, Turkey
- Department of Biology, Faculty of Science and Art, Erzincan Binali Yıldırım University, Erzincan 24002, Turkey
| | - Hanifeh Seyed Hajizadeh
- Department of Horticulture, Faculty of Agriculture, University of Maragheh, Maragheh 55136-553, Iran
| | - Fadime Ates
- Manisa Viticulture Research Institute, Republic of Turkey Ministry of Agriculture and Forestry, Manisa 45125, Turkey
| | - Metin Turan
- Department of Genetics and Bioengineering, Faculty of Engineering, Yeditepe University, Istanbul 34755, Turkey
| | - Milan Skalicky
- Department of Botany and Plant Physiology, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 16500 Prague, Czech Republic
- Correspondence: (M.S.); (O.K.); Tel.: +90-553-4701308 (O.K.)
| | - Ozkan Kaya
- Erzincan Horticultural Research Institute, Republic of Turkey Ministry of Agriculture and Forestry, Erzincan 24060, Turkey
- Correspondence: (M.S.); (O.K.); Tel.: +90-553-4701308 (O.K.)
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18
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Chen Z, Sun X, Chen X, Wang D, Yu X, Jiang W. HPLC-MS/MS analysis of zinc-thiazole residues in foods of plant origin by a modified derivatization-QueChERS method. Food Chem 2022; 386:132752. [PMID: 35339087 DOI: 10.1016/j.foodchem.2022.132752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 02/12/2022] [Accepted: 03/18/2022] [Indexed: 11/04/2022]
Abstract
Zinc-thiazole is a new fungicide that was independently developed in China and has a high efficiency and low toxicity. A modified derivatization method was established to measure zinc-thiazole in foods of plant origin. Zinc-thiazole decomposed into 2-amino-5-mercapto-1,3,4-thiadiazole (AMT) under alkaline conditions, and the AMT was extracted with acidic acetonitrile (pH = 3). The AMT was quantitated by HPLC-MS/MS, and then the amount of zinc-thiazole residue was calculated. Good linearity (R2 > 0.9997) was obtained in 0.001-1 mg/L. The limit of quantification of zinc-thiazole was 0.02 mg/kg in peaches, grapes, brown rice and soybeans. A qualified accuracy (recoveries of 75%-90%) and precision (RSD of 1%-5%) were obtained at three fortified levels. This method was applied to peach samples collected from farmland, and the zinc-thiazole residues complied with the residue limits. In the future, this method could be used to analyze residues and in the risk assessment of metal-thiazole fungicides.
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Affiliation(s)
- Zirui Chen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xing Sun
- Institute of Agricultural Resources & Environment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Xiaolong Chen
- Institute of Agricultural Resources & Environment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Donglan Wang
- Institute of Agricultural Resources & Environment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Xiangyang Yu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China; Institute of Agricultural Resources & Environment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
| | - Wenqi Jiang
- Institute of Agricultural Resources & Environment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
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19
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Zapata Flores EDJ, Herodes K, Leito I. Comparison of the ionisation mode in the determination of free amino acids in beers by Liquid Chromatography tandem mass spectrometry. J Chromatogr A 2022; 1677:463320. [PMID: 35870275 DOI: 10.1016/j.chroma.2022.463320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 07/05/2022] [Accepted: 07/07/2022] [Indexed: 11/15/2022]
Abstract
A comparison of positive and negative ionization modes in LC-ESI-MS/MS was carried out for the analysis of derivatized amino acids in 15 different beer samples. 22 free amino acids were derivatized using Diethyl ethoxymethylenemalonate (DEEMM) and their content was determined. When using the DEEMM as derivatization reagent the negative ionization mode provided analytical performance equal to or in some cases even superior to the positive ionization mode. For 6 amino acids (Thr, β-Ala, α-Ala, Met, Val and Orn) the negative mode led to lower LoQ values, while the positive mode offered lower LoQ values for 5 amino acids (Arg, Asp, Glu, GABA, and Pro). The remaining 11 amino acids showed similar LoQ values in both modes. Because of this, negative ionization mode allowed to detect and quantify amino acids such as: β-Alanine, threonine, and ornithine whose concentrations were low in most of the analysed samples. The relative standard deviation (RSD) for the results in both modes were similar. The method's linearity was determined to be in the range of 1 to 130 ppb with r2 > 0.99. Recoveries ranged from 93 to 112%. Negative mode was less affected by matrix effects the main effect was signal enhancement. In contrast, the positive ionization mode suffered from signal enhancement as well as signal suppression.
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Affiliation(s)
| | - Koit Herodes
- University of Tartu, Institute on Chemistry, Ravila 14a, Tartu 50411, Estonia
| | - Ivo Leito
- University of Tartu, Institute on Chemistry, Ravila 14a, Tartu 50411, Estonia
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20
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Profiling the occurrence of biogenic amines in wine from Chinese market and during fermentation using an improved chromatography method. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108859] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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21
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Goswami G, Hazarika DJ, Chowdhury N, Bora SS, Sarmah U, Naorem RS, Boro RC, Barooah M. Proline confers acid stress tolerance to Bacillus megaterium G18. Sci Rep 2022; 12:8875. [PMID: 35614097 PMCID: PMC9133035 DOI: 10.1038/s41598-022-12709-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Accepted: 04/25/2022] [Indexed: 11/09/2022] Open
Abstract
Proline plays a multifunctional role in several organisms including bacteria in conferring protection under stress conditions. In this paper we report the role of proline in conferring acid tolerance to Bacillus megaterium G18. An acid susceptible mutant of B. megaterium G18 which required proline for its growth under acid stress condition was generated through Tn5 mutagenesis. Further, targeted inactivation of proC involved in osmo-adaptive proline synthesis in B. megaterium G18 resulted in the loss of ability of the bacterium to grow at low pH (pH 4.5). Exogenous supply of proline (1 mM) to the growth medium restored the ability of the mutant cells to grow at pH 4.5 which was not the same in case of other osmoprotectants tested. Proline was produced and secreted to extracellular medium by B. megaterium G18 when growing in low pH condition as evidenced by the use of Escherichia coli proline auxotrophs and HPLC analysis. Further, pHT01 vector based expression of full length proC gene in the ∆proC mutant cells restored the survival capacity of the mutant cells in acidic pH, suggesting that proline production is an important strategy employed by B. megaterium G18 to survive under acid stress induced osmotic stress.
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Affiliation(s)
- Gunajit Goswami
- DBT-North East Centre for Agricultural Biotechnology, Assam Agricultural University, Jorhat, Assam, 785013, India
| | - Dibya Jyoti Hazarika
- DBT-North East Centre for Agricultural Biotechnology, Assam Agricultural University, Jorhat, Assam, 785013, India
| | - Naimisha Chowdhury
- DBT-North East Centre for Agricultural Biotechnology, Assam Agricultural University, Jorhat, Assam, 785013, India
| | - Sudipta Sankar Bora
- DBT-North East Centre for Agricultural Biotechnology, Assam Agricultural University, Jorhat, Assam, 785013, India
| | - Unmona Sarmah
- DBT-North East Centre for Agricultural Biotechnology, Assam Agricultural University, Jorhat, Assam, 785013, India
| | - Romen Singh Naorem
- Department of Agricultural Biotechnology, Assam Agricultural University, Jorhat, Assam, 785013, India
| | - Robin Chandra Boro
- Department of Agricultural Biotechnology, Assam Agricultural University, Jorhat, Assam, 785013, India
| | - Madhumita Barooah
- Department of Agricultural Biotechnology, Assam Agricultural University, Jorhat, Assam, 785013, India.
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22
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Use of Torulaspora delbrueckii and Hanseniaspora vineae co-fermentation with Saccharomyces cerevisiae to improve aroma profiles and safety quality of Petit Manseng wines. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113360] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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23
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Stój A, Płotka-Wasylka J, Simeonov V, Kapłan M. The content of biogenic amines in Rondo and Zweigelt wines and correlations between selected wine parameters. Food Chem 2022; 371:131172. [PMID: 34563969 DOI: 10.1016/j.foodchem.2021.131172] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 08/24/2021] [Accepted: 09/15/2021] [Indexed: 12/28/2022]
Abstract
The purpose of this study was to evaluate the content of biogenic amines (BAs) in wines using dispersive liquid-liquid microextraction-gas chromatography-mass spectrometry (DLLME-GC-MS). An additional objective was to assess the correlations between selected parameters characterizing the samples such as the content of BAs, sugars, and organic acids, pH, and total acidity. Wines produced from the same grape variety in which alcoholic fermentation (AF) was carried out by different yeast strains and in which malolactic fermentation (MLF) was spontaneous, differed in the content of biogenic amines. The concentrations of putrescine, cadaverine and tryptamine were higher in the Rondo wines (237-405, 34.04-61.11, <LOD-12.456 µg/L, respectively) and Zweigelt wines (416-489, 72.67-88.43, <LOD-13.083 µg/L, respectively) subjected to spontaneous MLF than in the wines subjected to induced MLF. Chemometric analysis allowed us to determine correlations between selected wine parameters. The wine samples are well separated into two patterns depending on the grape variety. Despite the fact that information on BAs is not included in databases of wine composition, information on their concentration as well as knowledge of existing correlations between BAs and other wine parameters is crucial and may be useful for the food industry, health professionals and consumers.
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Affiliation(s)
- Anna Stój
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland
| | - Justyna Płotka-Wasylka
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland.
| | - Vasil Simeonov
- Faculty of Chemistry and Pharmacy, University of Sofia, Sofia 1126, Bulgaria
| | - Magdalena Kapłan
- Institute of Horticulture Production, University of Life Sciences, 28 Głęboka Street, 20-612 Lublin, Poland
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24
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Shmukler YB, Nikishin DA. Non-Neuronal Transmitter Systems in Bacteria, Non-Nervous Eukaryotes, and Invertebrate Embryos. Biomolecules 2022; 12:biom12020271. [PMID: 35204771 PMCID: PMC8961645 DOI: 10.3390/biom12020271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 02/04/2022] [Accepted: 02/05/2022] [Indexed: 11/16/2022] Open
Abstract
In 1921, Otto Loewi published his report that ushered in the era of chemical transmission of biological signals. January 2021 marked the 90th anniversary of the birth of Professor Gennady A. Buznikov, who was the first to study the functions of transmitters in embryogenesis. A year earlier it was 60 years since his first publication in this field. These data are a venerable occasion for a review of current knowledge on the mechanisms related to classical transmitters such as 5-hydroxytryptamine, acetylcholine, catecholamines, etc., in animals lacking neural elements and prenervous invertebrate embryos.
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25
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Effects of fortified starter culture containing Saccharomyces cerevisiae and Lactobacillus fermentum on microbial community structure and ethyl carbamate. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108890] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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26
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A simple, fast, and direct electrochemical determination of tyramine in Brazilian wines using low-cost electrodes. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108369] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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27
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Wang Y, Hao Z, Pan L. Evaluation of multiple hydrophilic interaction chromatography columns and surrogate matrix for arginine quantification in saliva by high-resolution mass spectrometry. J Sep Sci 2021; 44:3580-3593. [PMID: 34405941 DOI: 10.1002/jssc.202100361] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 08/15/2021] [Accepted: 08/15/2021] [Indexed: 02/05/2023]
Abstract
Arginine, a pivotal ingredient in many biochemical synthetic pathways, can be used as a biomarker for many oral care clinical applications. It is still a challenge to develop a sensitive and reliable chromatographic method to quantify arginine as a biomarker in saliva, with or without arginine product pretreatment. The current method solved two critical issues for arginine quantitation in human saliva. The first issue was how to optimize arginine peak shape. A hydrophilic interaction chromatography method based on the column selection, pH and pKa relationship, mobile phase ionic strength, organic solvent consideration, and temperature effects was developed. An optimized chromatographic condition for arginine quantitation in the saliva matrix was obtained. The second issue was how to build confidence in the use of a simple surrogate matrix methodology to replace the more complex traditional standard addition methodology. The surrogate matrix methodology we developed is applicable to the measurement of arginine as a potential non-invasive biomarker in human saliva. The method detection and quantification limit reached 2 and 6 ng/mL. The tailing factor was within the 0.9-1.1 range even though arginine had three pKa values at 2.18, 9.09, and 13.2.
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Affiliation(s)
- Yu Wang
- Cross Category Research and Innovation Department, Technology Center, Colgate-Palmolive Company, Piscataway, New Jersey, USA
| | - Zhigang Hao
- Cross Category Research and Innovation Department, Technology Center, Colgate-Palmolive Company, Piscataway, New Jersey, USA
| | - Long Pan
- Cross Category Research and Innovation Department, Technology Center, Colgate-Palmolive Company, Piscataway, New Jersey, USA
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28
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Núñez L, Serratosa MP, Godoy A, Fariña L, Dellacassa E, Moyano L. Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines. Food Sci Nutr 2021; 9:3673-3682. [PMID: 34262726 PMCID: PMC8269667 DOI: 10.1002/fsn3.2328] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 12/21/2020] [Accepted: 04/29/2021] [Indexed: 11/11/2022] Open
Abstract
Physicochemical characterization, amino acids contents, minerals composition, total phenolic compounds, and antioxidant capacity of Cuban wines from different raw materials were studied. The wines studied were grape wines, tropical fruit wines, and rice wines. Twenty-one amino acids were identified and quantified, being Asp and Glu detected in all wines. The highest concentration of total amino acid content was found in wines elaborated from Cimarrona grape subjected to maceration with grape skins, while the raisined mixture grape wine presented the lowest values, probably caused by the amino acid degradation during the dehydration process by sun exposure. Minerals quantified were range amount limits of acceptable according to the OIV recommendation. Total phenolic compounds and antioxidant capacity showed the greatest values in wine from roasting rice. No statistical separation could be clearly observed by multivariate principal component analysis; however, 3 wine groups could be defined taking account the scores on the PC1.
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Affiliation(s)
- Lázaro Núñez
- Department of Agricultural Chemistry, Soil Science and MicrobiologyFaculty of SciencesUniversidad de CórdobaCórdobaEspaña
| | - María P. Serratosa
- Department of Agricultural Chemistry, Soil Science and MicrobiologyFaculty of SciencesUniversidad de CórdobaCórdobaEspaña
| | - Ana Godoy
- Food Science and Technology DepartmentFaculty of ChemistryMontevideoUruguay
| | - Laura Fariña
- Food Science and Technology DepartmentFaculty of ChemistryMontevideoUruguay
| | - Eduardo Dellacassa
- Food Science and Technology DepartmentFaculty of ChemistryMontevideoUruguay
| | - Lourdes Moyano
- Department of Agricultural Chemistry, Soil Science and MicrobiologyFaculty of SciencesUniversidad de CórdobaCórdobaEspaña
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29
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Abbaszadeh S, Yousefinejad S, Jafari S, Soleimani E. In-syringe ionic liquid-dispersive liquid-liquid microextraction coupled with HPLC for the determination of trans,trans-muconic acid in human urine sample. J Sep Sci 2021; 44:3126-3136. [PMID: 34114310 DOI: 10.1002/jssc.202100044] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 06/05/2021] [Accepted: 06/09/2021] [Indexed: 12/26/2022]
Abstract
trans,trans-Muconic acid has been widely used as a biomarker in biological monitoring of benzene-exposed workers during routine occupational health services. In the present study, a novel microextraction technique, in-syringe ionic liquid-dispersive liquid-liquid microextraction, was implemented for preconcentration of trans,trans-muconic acid followed by analytical determination by high-performance liquid chromatography with ultraviolet detection. Moreover, the important variables affecting the performance of applied microextraction technique including needle diameter, volume of the spiked sample, volume of the ionic liquid, salt addition, rotation speed of centrifugation, centrifuge time, and ultrasonic time were optimized by experimental design. A good linear relationship was observed at the range of 0.032-10 μg/mL between the peak area and the concentration levels (R2 = 0.9997). The limit of detection and extraction recovery for trans,trans-muconic acid were 0.011 μg/mL and >96.2%, respectively. This method provided easy and rapid analysis of low amounts of trans,trans-muconic acid in human urine with simple equipment.
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Affiliation(s)
- Sepideh Abbaszadeh
- Student Research Committee, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Saeed Yousefinejad
- Department of Occupational Health Engineering, School of Health, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Saeed Jafari
- Department of Occupational Health Engineering, School of Health, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Esmaeel Soleimani
- Department of Occupational Health Engineering, School of Health, Shiraz University of Medical Sciences, Shiraz, Iran
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30
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Rapa M, Ciano S, Ruggieri R, Vinci G. Bioactive compounds in cherry tomatoes (Solanum Lycopersicum var. Cerasiforme): Cultivation techniques classification by multivariate analysis. Food Chem 2021; 355:129630. [PMID: 33770622 DOI: 10.1016/j.foodchem.2021.129630] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 03/08/2021] [Accepted: 03/13/2021] [Indexed: 12/24/2022]
Abstract
This study aimed to assess bioactive compounds contents in cherry tomatoes and classify samples according to cultivation techniques. Simple and cost-effective analyses were conducted on 128 samples cultivated using hydroponic, organic, and conventional practices. An HPLC-FD method was validated in-house for eight biogenic amines while antioxidants were evaluated using total phenolic content and anti-radical activity assays (DPPH• and ABTS•+ assays). Chemometric evaluation was applied to extrapolate significant information from data-sets. Variable selection using correlation matrix and the Fisher test was performed. Principal component analysis and linear discriminant analysis were used to construct a mathematical model to classify samples. Correct classifications were achieved in training (95.2%), validation (98.5%), and testing (100%). The results showed that cherry tomatoes cultivated using different techniques could be discriminated based on bioactive profiles using chemometric approaches.
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Affiliation(s)
- Mattia Rapa
- Department of Management, Sapienza University of Rome, via del Castro Laurenziano 9, Rome 00161, Italy.
| | - Salvatore Ciano
- Department of Management, Sapienza University of Rome, via del Castro Laurenziano 9, Rome 00161, Italy
| | - Roberto Ruggieri
- Department of Management, Sapienza University of Rome, via del Castro Laurenziano 9, Rome 00161, Italy
| | - Giuliana Vinci
- Department of Management, Sapienza University of Rome, via del Castro Laurenziano 9, Rome 00161, Italy
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31
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Residues Analysis and Dissipation Dynamics of Broflanilide in Rice and Its Related Environmental Samples. Int J Anal Chem 2021; 2020:8845387. [PMID: 33381186 PMCID: PMC7755498 DOI: 10.1155/2020/8845387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 11/28/2020] [Accepted: 12/07/2020] [Indexed: 11/23/2022] Open
Abstract
Herein, we present a method for the quantitative analysis of broflanilide residues in water, soil, and rice samples from a paddy field in Jiangxi Province, China. The quick, easy, cheap, effective, rugged, and safe (QuEChERS) method was optimized for the extraction and purification of broflanilide residues. Residual broflanilide concentrations in different matrices were then determined by high-performance liquid chromatography (HPLC). The calibration curve of broflanilide showed good linearity in all matrices for concentrations between 0.005 and 1 mg·L−1, with a correlation coefficient greater than 0.99. The matrix effect varied from −69% to −54%, indicating matrix suppression. The average recoveries ranged between 85.82% and 97.46%, with relative standard deviations of 3.29%–8.15%. The limits of detection ranged from 0.16 to 1.67 μg·kg−1, and the limits of quantification were in the range of 0.54 to 5.48 μg·kg−1. Dissipation dynamic tests indicated broflanilide half-lives of 0.46–2.46, 2.09–5.34, and 1.31–3.32 days in soil, water, and rice straw, respectively. Broflanilide was dissipated more rapidly in water than in soil and rice straw. More than 90% of broflanilide residues dissipated within 14 days. The final residues of broflanilide in rice were all below LOQ at harvest.
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32
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Lan YB, Xiang XF, Yang WX, Zhu BQ, Pu HT, Duan CQ. Characterization of free and glycosidically bound volatile compounds, fatty acids, and amino acids in Vitis davidii Foex grape species native to China. Food Sci Biotechnol 2020; 29:1641-1653. [PMID: 33282431 DOI: 10.1007/s10068-020-00823-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 08/16/2020] [Accepted: 09/03/2020] [Indexed: 11/29/2022] Open
Abstract
Berries of six Vitis davidii Foex (spine grape) cultivars ('Baiputao', 'Gaoshan 1', 'Gaoshan 2', 'Seputao', 'Miputao', and 'Tianputao') were harvested from a commercial vineyard in Hunan Province in China. Free and bound volatile compounds and fatty acids were analyzed by GC-MS, and amino acids were analyzed by HPLC. 'Tianputao' and 'Miputao' were characterized by relatively higher concentrations of aromatic amino acids and lower concentrations of branched-chain amino acids. The major free volatile compounds of spine grapes were hexanal, (E)-2-hexenal, 1-hexanol, (E)-2-hexenol, (E)-β-damascenone, and benzeneacetaldehyde. The major glycosidically bound volatile compounds identified were 1-hexanol, menthol, nerol, 1-butanol, 3-methyl-3-butenol, benzenemethanol, β-phenylethanol, eugenol, and guaiacol. (E)-β-damascenone, benzeneacetaldehyde, guaiacol, and eugenol had odor activity values (OAVs) > 1 in all cultivar grapes. Partial least squares discriminant analysis (PLS-DA) revealed 'Tianputao' to be distinct from the other cultivars due to its relatively higher concentrations of major terpenoids, norisoprenoids, higher alcohols, and aromatic amino acids.
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Affiliation(s)
- Yi-Bin Lan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing, 100083 China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, 100083 China
| | - Xiao-Feng Xiang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing, 100083 China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, 100083 China
| | - Wei-Xi Yang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing, 100083 China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, 100083 China
| | - Bao-Qing Zhu
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083 China
| | - Hong-Tie Pu
- Zhongfang NanFang Putaogou Winery, Huaihua, 418005 China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing, 100083 China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, 100083 China
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33
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Compensate for or Minimize Matrix Effects? Strategies for Overcoming Matrix Effects in Liquid Chromatography-Mass Spectrometry Technique: A Tutorial Review. Molecules 2020; 25:molecules25133047. [PMID: 32635301 PMCID: PMC7412464 DOI: 10.3390/molecules25133047] [Citation(s) in RCA: 89] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 06/30/2020] [Accepted: 07/01/2020] [Indexed: 11/16/2022] Open
Abstract
In recent decades, mass spectrometry techniques, particularly when combined with separation methods such as high-performance liquid chromatography, have become increasingly important in pharmaceutical, bio-analytical, environmental, and food science applications because they afford high selectivity and sensitivity. However, mass spectrometry has limitations due to the matrix effects (ME), which can be particularly marked in complex mixes, when the analyte co-elutes together with other molecules, altering analysis results quantitatively. This may be detrimental during method validation, negatively affecting reproducibility, linearity, selectivity, accuracy, and sensitivity. Starting from literature and own experience, this review intends to provide a simple guideline for selecting the best operative conditions to overcome matrix effects in LC-MS techniques, to obtain the best result in the shortest time. The proposed methodology can be of benefit in different sectors, such as pharmaceutical, bio-analytical, environmental, and food sciences. Depending on the required sensitivity, analysts may minimize or compensate for ME. When sensitivity is crucial, analysis must try to minimize ME by adjusting MS parameters, chromatographic conditions, or optimizing clean-up. On the contrary, to compensate for ME analysts should have recourse to calibration approaches depending on the availability of blank matrix. When blank matrices are available, calibration can occur through isotope labeled internal standards and matrix matched calibration standards; conversely, when blank matrices are not available, calibration can be performed through isotope labeled internal standards, background subtraction, or surrogate matrices. In any case, an adjusting of MS parameters, chromatographic conditions, or a clean-up are necessary.
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34
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Winters M, Arneborg N, Appels R, Howell K. Can community-based signalling behaviour in Saccharomyces cerevisiae be called quorum sensing? A critical review of the literature. FEMS Yeast Res 2020; 19:5528315. [PMID: 31271429 DOI: 10.1093/femsyr/foz046] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Accepted: 07/02/2019] [Indexed: 12/15/2022] Open
Abstract
Quorum sensing is a well-described mechanism of intercellular signalling among bacteria, which involves cell-density-dependent chemical signal molecules. The concentration of these quorum-sensing molecules increases in proportion to cell density until a threshold value is exceeded, which triggers a community-wide response. In this review, we propose that intercellular signalling mechanisms can be associated with a corresponding ecological interaction type based on similarities between how the interaction affects the signal receiver and producer. Thus, we do not confine quorum sensing, a specific form of intercellular signalling, to only cooperative behaviours. Instead, we define it as cell-density-dependent responses that occur at a critical concentration of signal molecules and through a specific signalling pathway. For fungal species, the medically important yeast Candida albicans has a well-described quorum sensing system, while this system is not well described in Saccharomyces cerevisiae, which is involved in food and beverage fermentations. The more precise definition for quorum sensing proposed in this review is based on the studies suggesting that S. cerevisiae may undergo intercellular signalling through quorum sensing. Through this lens, we conclude that there is a lack of evidence to support a specific signalling mechanism and a critical signal concentration of these behaviours in S. cerevisiae, and, thus, these features require further investigation.
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Affiliation(s)
- Michela Winters
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Science, University of Melbourne, Parkville 3010, Australia
| | - Nils Arneborg
- Department of Food Science, University of Copenhagen, Frederiksberg 1958, Denmark
| | - Rudi Appels
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Science, University of Melbourne, Parkville 3010, Australia
| | - Kate Howell
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Science, University of Melbourne, Parkville 3010, Australia
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35
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Plakidi ES, Maragou NC, Dasenaki ME, Megoulas NC, Koupparis MA, Thomaidis NS. Liquid Chromatographic Determination of Biogenic Amines in Fish Based on Pyrene Sulfonyl Chloride Pre-Column Derivatization. Foods 2020; 9:foods9050609. [PMID: 32397518 PMCID: PMC7278825 DOI: 10.3390/foods9050609] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 04/30/2020] [Accepted: 05/03/2020] [Indexed: 11/16/2022] Open
Abstract
Monitoring of biogenic amines in food is important for quality control, in terms of freshness evaluation and even more for food safety. A novel and cost-effective method was developed and validated for the determination of the main biogenic amines: histamine, putrescine, cadaverine, spermidine and spermine in fish tissues. The method includes extraction of amines with perchloric acid, pre-column derivatization with Pyrene Sulfonyl Chloride (PSCl), extraction of derivatives with toluene, back-dissolution in ACN after evaporation and determination by reversed phase high performance liquid chromatography with UV and intramolecular excimer fluorescence detection. The structure of the pyrene-derivatives was confirmed by liquid chromatography-mass spectrometry with electrospray ionization. The standard addition technique was applied for the quantitation due to significant matrix effect, while the use of 1,7-diaminoheptane as internal standard offered an additional confirmation tool for the identification of the analytes. Method repeatability expressed as %RSD ranged between 7.4-14% for the different amines and recovery ranged from 67% for histamine up to 114% for spermine. The limits of detection ranged between 0.1-1.4 mg kg-1 and the limits of quantification between 0.3-4.2 mg kg-1. The method was applied to canned fish samples and the concentrations of the individual biogenic amines were below the detection limit up to 40.1 mg kg-1, while their sum was within the range 4.1-49.6 mg kg-1.
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36
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Zhao X, Zhang SS, Zhang XK, He F, Duan CQ. An effective method for the semi-preparative isolation of high-purity anthocyanin monomers from grape pomace. Food Chem 2020; 310:125830. [DOI: 10.1016/j.foodchem.2019.125830] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Revised: 10/28/2019] [Accepted: 10/29/2019] [Indexed: 01/23/2023]
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37
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Liu Y, Han F, Liu Y, Wang W. Determination of Biogenic Amines in Wine Using Modified Liquid-Liquid Extraction with High Performance Liquid Chromatography-Fluorescence Detector. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01710-w] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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38
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Amino Acid Profiles to Differentiate White Wines from Three Autochtonous Galician Varieties. Foods 2020; 9:foods9020114. [PMID: 31973004 PMCID: PMC7074217 DOI: 10.3390/foods9020114] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2019] [Revised: 01/14/2020] [Accepted: 01/17/2020] [Indexed: 11/17/2022] Open
Abstract
Amino acids play a relevant role in wine quality and can allow for classifying wines according to the variety. In this work, the amino acid contents of Albariño, Godello, and Treixadura wines, three autochthonous varieties from Galicia (NW Spain), were determined. During three consecutive vintages, these varieties were grown on the same vineyard and were harvested at optimum maturity, and the wines were elaborated following the same enological protocol. The identification and quantification of the primary amino acids were carried out by high-performance liquid chromatography with photodiode array detection, after a derivatization. Amino acid contents in these white varieties were within the range of values reported for other European wines, but Treixadura wines showed the highest concentrations, while wines from the Albariño variety showed the lowest contents. Apart from proline, whose concentrations were caused by yeast release, the most abundant amino acids were aspartic acid, glutamic acid, lysine, arginine, asparagine, alanine, and histidine. Principal component analysis separated wines by variety according to their amino acid contents.
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39
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Yoon SH, Koh E, Choi B, Moon B. Effects of Soaking and Fermentation Time on Biogenic Amines Content of Maesil ( Prunus Mume) Extract. Foods 2019; 8:foods8110592. [PMID: 31752430 PMCID: PMC6915678 DOI: 10.3390/foods8110592] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 11/14/2019] [Accepted: 11/15/2019] [Indexed: 11/16/2022] Open
Abstract
Maesil extract, a fruit-juice concentrate derived from Prunus mume prepared by fermenting with sugar, is widely used with increasing popularity in Korea. Biogenic amines in maesil extract were extracted with 0.4 M perchloric acid, derivatized with dansyl chloride, and detected using high-performance liquid chromatography. Among 18 home-made maesil extracts collected from different regions, total biogenic amine content varied from 2.53 to 241.73 mg/L. To elucidate the effects of soaking and fermentation time on biogenic amine content in maesil extract, maesil was soaked in brown sugar for 90 days and the liquid obtained was further fermented for 180 days at 15 and 25 °C, respectively. The main biogenic amines extracted were putrescine and spermidine and the total biogenic amine content was higher at 25 °C than at 15 °C. Soaking at 15 and 25 °C increased the total biogenic amines content from 14.14 to 34.98 mg/L and 37.33 to 69.05 mg/L, respectively, whereas a 180 day fermentation decreased the content from 31.66 to 13.59 mg/L and 116.82 to 57.05 mg/L, respectively. Biogenic amine content was correlated with total amino acid content (particularly, arginine content). Based on these results, we have considered that biogenic amine synthesis can be reduced during maesil extract production by controlling temperature and fermentation time.
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Affiliation(s)
- So Hee Yoon
- Department of Food and Nutrition, Chung-Ang University, Gyeonggi-do 17546, Korea;
| | - Eunmi Koh
- Major of Food & Nutrition, Division of Applied Food System, Seoul Women’s University, Seoul 01797, Korea; (E.K.); (B.C.)
| | - Bogyoung Choi
- Major of Food & Nutrition, Division of Applied Food System, Seoul Women’s University, Seoul 01797, Korea; (E.K.); (B.C.)
| | - BoKyung Moon
- Department of Food and Nutrition, Chung-Ang University, Gyeonggi-do 17546, Korea;
- Correspondence: ; Tel.: +82-31-670-3273
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40
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Han SY, Hao LL, Shi X, Niu JM, Zhang B. Development and Application of a New QuEChERS Method in UHPLC-QqQ-MS/MS to Detect Seven Biogenic Amines in Chinese Wines. Foods 2019; 8:foods8110552. [PMID: 31694278 PMCID: PMC6915522 DOI: 10.3390/foods8110552] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 10/30/2019] [Accepted: 10/31/2019] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to develop and validate an improved, simple, and sensitive method for the simultaneous determination of seven types (cadaverine, CAD; hexylamine, HEX; histamine, HIS; phenylethylamine, PEA; putrescine, PUT; tyramine, TYR) of biogenic amines (BAs) in wine matrices. For this reason, a modified QuEChERS combined with ultra-performance liquid chromatography coupled to a triple quadrupole mass spectrometry (UHPLC-QqQ-MS/MS) method was investigated. The optimization of UHPLC-QqQ-MS/MS separation and QuEChERS procedure was performed. Under optimum conditions, the excellent chromatographic performance of the whole separation was accomplished within 6.3 min analyzing time. Meanwhile, the recoveries ranged from 77.2% to 101.7%, while relative standard deviation (RSD) remained between 0.0% and 9.4%. The limit of detection (LOD, 0.50–1.00 µg/L) and the limit of quantification (LOQ, 1.65–3.30 µg/L) were lower than those permitted by legislation in food matrices, which demonstrated the high sensitivity and applicability of this efficient method. This validated method was also applied in a pilot study to analyze BAs in 81 wine samples from Hexi Corridor Region (Gansu Province, Northwest China), CAD, HEX, HIS, PEA, PUT, and TYR were detected to varying degrees in the samples. However, when compared with the existing standards, the BAs in all 81 wine samples did not exceed the prescribed limit value or toxic dose (2–40 mg/L). Moreover, a statistical approach was also conducted using Pearson correlation analysis, and to evaluate their concentrations in terms of wine parameters (storage time, grape variety, wine type, and basic physicochemical index). The results showed that, among the seven kinds of BAs, the concentration of HIS had a certain correlation with alcoholic degree and grape variety. In addition, the level of PEA had a certain correlation with the wine pH and wine storage time. It is worth noting that this seems to be the first report regarding the application of QuEChERS-UHPLC-QqQ-MS/MS in the analysis of BAs in wine in this region.
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Affiliation(s)
| | | | | | | | - Bo Zhang
- Correspondence: ; Tel.: +86-0931-7631-201
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41
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A review of pretreatment and analytical methods of biogenic amines in food and biological samples since 2010. J Chromatogr A 2019; 1605:360361. [DOI: 10.1016/j.chroma.2019.07.015] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2019] [Revised: 07/04/2019] [Accepted: 07/08/2019] [Indexed: 01/01/2023]
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42
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Torres N, Hilbert G, Antolín MC, Goicoechea N. Aminoacids and Flavonoids Profiling in Tempranillo Berries Can Be Modulated by the Arbuscular Mycorrhizal Fungi. PLANTS (BASEL, SWITZERLAND) 2019; 8:E400. [PMID: 31597352 PMCID: PMC6843615 DOI: 10.3390/plants8100400] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 10/03/2019] [Accepted: 10/07/2019] [Indexed: 11/17/2022]
Abstract
(1) Background: Vitis vinifera L. cv. Tempranillo is cultivated over the world for its wine of high quality. The association of Tempranillo with arbuscular mycorrhizal fungi (AMF) induced the accumulation of phenolics and carotenoids in leaves, affected the metabolism of abscisic acid (ABA) during berry ripening, and modulated some characteristics and quality aspects of grapes. The objective of this study was to elucidate if AMF influenced the profiles and the content of primary and secondary metabolites determinants for berry quality in Tempranillo. (2) Methods: Fruit-bearing cuttings inoculated with AMF or uninoculated were cultivated under controlled conditions. (3) Results: Mycorrhizal symbiosis modified the profile of metabolites in Tempranillo berries, especially those of the primary compounds. The levels of glucose and amino acids clearly increased in berries of mycorrhized Tempranillo grapevines, including those of the aromatic precursor amino acids. However, mycorrhizal inoculation barely influenced the total amount and the profiles of anthocyanins and flavonols in berries. (4) Conclusions: Mycorrhizal inoculation of Tempranillo grapevines may be an alternative to the exogenous application of nitrogen compounds in order to enhance the contents of amino acids in grapes, which may affect the aromatic characteristics of wines.
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Affiliation(s)
- Nazareth Torres
- Department of Environmental Biology, Plant Stress Physiology Group, Associated to CSIC (EEAD, Zaragoza, ICVV, Logroño), Universidad de Navarra, Schools of Sciences and Pharmacy and Nutrition,31008 Pamplona, Spain.
| | - Ghislaine Hilbert
- EGFV, Bordeaux Sciences Agro, INRA, Université de Bordeaux, Villenave d'Ornon, 75338 Paris, France.
| | - María Carmen Antolín
- Department of Environmental Biology, Plant Stress Physiology Group, Associated to CSIC (EEAD, Zaragoza, ICVV, Logroño), Universidad de Navarra, Schools of Sciences and Pharmacy and Nutrition,31008 Pamplona, Spain.
| | - Nieves Goicoechea
- Department of Environmental Biology, Plant Stress Physiology Group, Associated to CSIC (EEAD, Zaragoza, ICVV, Logroño), Universidad de Navarra, Schools of Sciences and Pharmacy and Nutrition,31008 Pamplona, Spain.
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43
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Qian X, Liu Y, Zhang G, Yan A, Wang H, Wang X, Pan Q, Xu H, Sun L, Zhu B. Alcohol acyltransferase gene and ester precursors differentiate composition of volatile esters in three interspecific hybrids of Vitis labrusca × V. Vinifera during berry development period. Food Chem 2019; 295:234-246. [DOI: 10.1016/j.foodchem.2019.05.104] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 05/11/2019] [Accepted: 05/14/2019] [Indexed: 12/21/2022]
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44
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Prieto-Blanco MC, Jornet-Martinez N, Verdú-Andrés J, Molíns-Legua C, Campíns-Falcó P. Quantifying both ammonium and proline in wines and beer by using a PDMS composite for sensoring. Talanta 2019; 198:371-376. [DOI: 10.1016/j.talanta.2019.02.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 01/31/2019] [Accepted: 02/01/2019] [Indexed: 10/27/2022]
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45
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Abstract
Non-Saccharomyces are important during wine fermentation once they influence wine composition. In the early stages of wine fermentation, and together with indigenous or commercial strains of Saccharomyces cerevisiae, non-Saccharomyces are able to transform grape-must sugars into ethanol, CO2, and other important secondary metabolites. A better understanding of yeast biochemistry will allow the selection of yeast strains that have defined specific influences on fermentation efficiency, wine quality, and the production of human health-promoting compounds. Yeast metabolism produces compounds derived from tryptophan, melatonin, and serotonin, which are found in fermented beverages, such as wine and beer. Melatonin is a neurohormone secreted from the pineal gland and has a wide-ranging regulatory and neuroprotective role, while serotonin, as well as being a precursor of melatonin synthesis, is also a neurotransmitter. This review summarizes the importance of some conventional and nonconventional yeast strains’ alcoholic fermentations, especially in the production of metabolites that promote human health and thus, attract consumers attention towards fermented beverages. A brief reference is also made on fermented beverages containing probiotics, namely kombucha, also known as kombucha tea, and its interesting microorganism’s symbiotic relationships named SCOBY.
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46
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Wang D, Jiang X, Teng S, Zhang Y, Liu Y, Li X, Li Y. The Antidiabetic and Antinephritic Activities of Auricularia cornea (An Albino Mutant Strain) via Modulation of Oxidative Stress in the db/db Mice. Front Immunol 2019; 10:1039. [PMID: 31134090 PMCID: PMC6517500 DOI: 10.3389/fimmu.2019.01039] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Accepted: 04/23/2019] [Indexed: 12/04/2022] Open
Abstract
This study first systematically analyzed the constituents of an albino mutant strain of Auricularia cornea (AU). After 8 weeks of continuous treatment with metformin (Met) (0.1 g/kg) and AU (0.1 and 0.4 g/kg), db/db mice showed hypoglycemic functioning, indicated by reduced bodyweight, food intake, plasma glucose, serum levels of glycated hemoglobin A1c and glucagon, hepatic levels of phosphoenolpyruvate carboxykinase and lucose-6-phosphatasem, and increased serum levels of insulin. The effect of hypolipidemic functions were indicated by suppressed levels of total cholesterol and triglyceride, and enhanced levels of hepatic glycogen and high-density lipoprotein cholesterol. The renal protective effect of AU was confirmed by the protection in renal structures and the regulation of potential indicators of nephropathy. The anti-oxidative and anti-inflammatory effects of AU were verified by a cytokine array combined with an enzyme-linked immunosorbent assay. AU decreased the expression of protein kinase C α and β2 and phosphor-nuclear factor-κB, and enhanced the expression of catalase, nuclear respiratory factor 2 (Nrf2), manganese superoxide dismutase 2, heme oxygenase-1 and−2, heat shock protein 27 (HSP27), HSP60, and HSP70 in the kidneys of db/db mice. The results confirmed that AU's anti-diabetic and anti-nephritic effects are related to its modulation on oxidative stress.
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Affiliation(s)
- Di Wang
- Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, Changchun, China.,School of Life Sciences, Jilin University, Changchun, China
| | - Xue Jiang
- School of Life Sciences, Jilin University, Changchun, China
| | - Shanshan Teng
- School of Life Sciences, Jilin University, Changchun, China
| | - Yaqin Zhang
- School of Life Sciences, Jilin University, Changchun, China
| | - Yang Liu
- Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, Changchun, China
| | - Xiao Li
- Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, Changchun, China
| | - Yu Li
- Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, Changchun, China
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47
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Harnessing yeast metabolism of aromatic amino acids for fermented beverage bioflavouring and bioproduction. Appl Microbiol Biotechnol 2019; 103:4325-4336. [DOI: 10.1007/s00253-019-09840-w] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2019] [Revised: 04/09/2019] [Accepted: 04/09/2019] [Indexed: 12/20/2022]
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48
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Abstract
Biogenic amines (BAs) are low molecular weight compounds formed from precursor amino acids, mainly by microbial decarboxylation. The presence of these compounds is important in the food and beverage industry because, in high amounts, they can lead to negative effects on consumers. In this review, we illustrate the critical aspects needed to control the formation of BAs during winemaking and their presence in the final product. Recent biotechnological approaches related to microorganisms and their ability to reduce BAs are illustrated. The current methods used for BA detection and quantification are also presented. These methods are very important to consider, as BAs can serve as markers for the quality assessment of products. The information presented here offers an overview useful for identifying specific parameters and conditions which should be controlled to minimise BA content in wine; knowledge about BAs in foods and beverages has been accumulating in recent years, not only to ensure and improve quality (since BAs have been used as an indicator of spoilage) but especially to guarantee consumer safety due to the potential toxic effects of BAs on humans.
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49
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Ginésy M, Enman J, Rusanova-Naydenova D, Rova U. Simultaneous Quantification of L-arginine and Monosaccharides during Fermentation: An Advanced Chromatography Approach. Molecules 2019; 24:molecules24040802. [PMID: 30813364 PMCID: PMC6413082 DOI: 10.3390/molecules24040802] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2019] [Revised: 02/15/2019] [Accepted: 02/17/2019] [Indexed: 12/13/2022] Open
Abstract
Increasing demand for L-arginine by the food and pharmaceutical industries has sparked the search for sustainable ways of producing it. Microbial fermentation offers a suitable alternative; however, monitoring of arginine production and carbon source uptake during fermentation, requires simple and reliable quantitative methods compatible with the fermentation medium. Two methods for the simultaneous quantification of arginine and glucose or xylose are described here: high-performance anion-exchange chromatography coupled to integrated pulsed amperometric detection (HPAEC-IPAD) and reversed-phase ultra-high-performance liquid chromatography combined with charged aerosol detection (RP-UHPLC-CAD). Both were thoroughly validated in a lysogeny broth, a minimal medium, and a complex medium containing corn steep liquor. HPAEC-IPAD displayed an excellent specificity, accuracy, and precision for arginine, glucose, and xylose in minimal medium and lysogeny broth, whereas specificity and accuracy for arginine were somewhat lower in medium containing corn steep liquor. RP-UHPLC-CAD exhibited high accuracy and precision, and enabled successful monitoring of arginine and glucose or xylose in all media. The present study describes the first successful application of the above chromatographic methods for the determination and monitoring of L-arginine amounts during its fermentative production by a genetically modified Escherichia coli strain cultivated in various growth media.
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Affiliation(s)
- Mireille Ginésy
- Biochemical Process Engineering, Division of Chemical Engineering, Department of Civil, Environmental and Natural Resources Engineering, Luleå University of Technology, SE-971 87 Luleå, Sweden.
| | - Josefine Enman
- Biochemical Process Engineering, Division of Chemical Engineering, Department of Civil, Environmental and Natural Resources Engineering, Luleå University of Technology, SE-971 87 Luleå, Sweden.
| | - Daniela Rusanova-Naydenova
- Biochemical Process Engineering, Division of Chemical Engineering, Department of Civil, Environmental and Natural Resources Engineering, Luleå University of Technology, SE-971 87 Luleå, Sweden.
| | - Ulrika Rova
- Biochemical Process Engineering, Division of Chemical Engineering, Department of Civil, Environmental and Natural Resources Engineering, Luleå University of Technology, SE-971 87 Luleå, Sweden.
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50
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Jain A, Verma KK. Strategies in liquid chromatographic methods for the analysis of biogenic amines without and with derivatization. Trends Analyt Chem 2018. [DOI: 10.1016/j.trac.2018.10.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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