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Mukherjee A, Breselge S, Dimidi E, Marco ML, Cotter PD. Fermented foods and gastrointestinal health: underlying mechanisms. Nat Rev Gastroenterol Hepatol 2024; 21:248-266. [PMID: 38081933 DOI: 10.1038/s41575-023-00869-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 11/01/2023] [Indexed: 12/20/2023]
Abstract
Although fermentation probably originally developed as a means of preserving food substrates, many fermented foods (FFs), and components therein, are thought to have a beneficial effect on various aspects of human health, and gastrointestinal health in particular. It is important that any such perceived benefits are underpinned by rigorous scientific research to understand the associated mechanisms of action. Here, we review in vitro, ex vivo and in vivo studies that have provided insights into the ways in which the specific food components, including FF microorganisms and a variety of bioactives, can contribute to health-promoting activities. More specifically, we draw on representative examples of FFs to discuss the mechanisms through which functional components are produced or enriched during fermentation (such as bioactive peptides and exopolysaccharides), potentially toxic or harmful compounds (such as phytic acid, mycotoxins and lactose) are removed from the food substrate, and how the introduction of fermentation-associated live or dead microorganisms, or components thereof, to the gut can convey health benefits. These studies, combined with a deeper understanding of the microbial composition of a wider variety of modern and traditional FFs, can facilitate the future optimization of FFs, and associated microorganisms, to retain and maximize beneficial effects in the gut.
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Affiliation(s)
| | - Samuel Breselge
- Teagasc Food Research Centre, Moorepark, Cork, Ireland
- APC Microbiome Ireland, Cork, Ireland
| | - Eirini Dimidi
- Department of Nutritional Sciences, King's College London, London, UK
| | - Maria L Marco
- Department of Food Science & Technology, University of California, Davis, CA, USA
| | - Paul D Cotter
- Teagasc Food Research Centre, Moorepark, Cork, Ireland.
- APC Microbiome Ireland, Cork, Ireland.
- VistaMilk, Cork, Ireland.
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2
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James A, Yao T, Ke H, Wang Y. Microbiota for production of wine with enhanced functional components. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.02.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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3
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Innovation and Winemaking By-Product Valorization: An Ohmic Heating Approach. Processes (Basel) 2023. [DOI: 10.3390/pr11020495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023] Open
Abstract
The by-products of the winemaking process can represent chances for the development of new products. This study focused on the “zero waste” strategy development for by-products generated within winemaking from white and red grape varieties cultivated in the north of Portugal. The phytochemical properties of by-products were identified and characterized. Ohmic heating (OH) as a green extraction method was also applied to grape pomace due to their unknown effects on centesimal and phytochemical compositions. Both protein and carbohydrates were shown to be higher in grape bagasse than in stems. Additionally, red bagasse is richer in bioactive compounds (BC) than white bagasse. The sugar content was 21.91 and 11.01 g/100 g of DW in red and white grape bagasse, respectively. The amount of protein was 12.46 g/100 g of DW for red grape bagasse and 13.18 g/100 g of DW for white. Regarding the extraction methods, two fractions were obtained, a liquid fraction and solid (the remainder after the methodology application). OH presented a higher antioxidant capacity than a conventional (CONV) method. In addition, both extracts presented similar contents of anthocyanins, e.g., delphinidin-3-O-glucoside, petunidin-3-O-glucoside, and peonidin-3-O-glucoside. The solid fraction presented higher amounts of protein and phenols bound to fiber than CONV, which allows its use as a functional ingredient. In conclusion, OH can be an alternative extraction method compared with CONV methods, avoiding non-food grade solvents, thus contributing to circular economy implementation.
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Tian T, Rumachik N, Sinrod AJG, Barile D, Liu Y. Coupling an ion chromatography to high resolution mass spectrometry (IC-MS) for the discovery of potentially prebiotic oligosaccharides in Chardonnay grape marc. J Chromatogr B Analyt Technol Biomed Life Sci 2023; 1214:123540. [PMID: 36462400 DOI: 10.1016/j.jchromb.2022.123540] [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: 08/10/2022] [Revised: 11/17/2022] [Accepted: 11/19/2022] [Indexed: 11/25/2022]
Abstract
Oligosaccharides are carbohydrates made of three to twenty monosaccharide units linked through glycosidic bonds. Emerging research into the potential prebiotic activity of oligosaccharides is creating opportunities to use industrial byproducts as value-added products. Grape marc is a residue left after winemaking and has been shown to provide health benefits to humans. In this study, we analyzed the oligosaccharides in Chardonnay grape marc by utilizing a hyphenated platform in which an ion chromatography (IC) system is coupled to an Orbitrap mass spectrometer (MS). With this platform, we obtained a structural library including 32 oligosaccharides with unique compositions of monosaccharides and 61 oligosaccharide structures. Notably, the ion chromatographic separation provided resolution of charged isomers while maintaining separation capacity for small, neutral oligosaccharides. High-quality tandem MS also facilitated the identification of oligosaccharides with structural modifications including methylation and the presence of sugar alditols and hexuronic acids. The data acquired by the IC-MS system were also compared with previously published LC-MS data. We found that these two platforms are largely complementary and, in combination, provide a more comprehensive characterization of oligosaccharides than either platform achieves alone.
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Affiliation(s)
- Tian Tian
- Thermo Fisher Scientific, 1228 Titan Way, Sunnyvale, CA 94086, United States; Amgen Research, Molecular Analytics, Biologics Therapeutic Discovery, 750 Gateway Blvd, South San Francisco, CA 94080, United States(1).
| | - Neil Rumachik
- Thermo Fisher Scientific, 1228 Titan Way, Sunnyvale, CA 94086, United States.
| | - Amanda J G Sinrod
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States; Mattson, 343 Hatch Dr, Foster City, CA 94404, United States(1).
| | - Daniela Barile
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States.
| | - Yan Liu
- Thermo Fisher Scientific, 1228 Titan Way, Sunnyvale, CA 94086, United States.
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Lei X, Wang S, Zhao P, Wang X. Mannoproteins, arabinogalactan protein, rhamnogalacturonan II and their pairwise combinations regulating wine astringency induced by the interaction of proanthocyanidins and proteins. Int J Biol Macromol 2022; 224:950-957. [DOI: 10.1016/j.ijbiomac.2022.10.180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 10/15/2022] [Accepted: 10/20/2022] [Indexed: 11/05/2022]
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6
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Effect of applying elicitors to Vitis vinifera L. cv. Monastrell at different ripening times on the complex carbohydrates of the resulting wines. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04053-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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7
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Ailioaie LM, Litscher G. Probiotics, Photobiomodulation, and Disease Management: Controversies and Challenges. Int J Mol Sci 2021; 22:ijms22094942. [PMID: 34066560 PMCID: PMC8124384 DOI: 10.3390/ijms22094942] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 04/26/2021] [Accepted: 04/29/2021] [Indexed: 02/06/2023] Open
Abstract
In recent decades, researchers around the world have been studying intensively how micro-organisms that are present inside living organisms could affect the main processes of life, namely health and pathological conditions of mind or body. They discovered a relationship between the whole microbial colonization and the initiation and development of different medical disorders. Besides already known probiotics, novel products such as postbiotics and paraprobiotics have been developed in recent years to create new non-viable micro-organisms or bacterial-free extracts, which can provide benefits to the host with additional bioactivity to probiotics, but without the risk of side effects. The best alternatives in the use of probiotics and postbiotics to maintain the health of the intestinal microbiota and to prevent the attachment of pathogens to children and adults are highlighted and discussed as controversies and challenges. Updated knowledge of the molecular and cellular mechanisms involved in the balance between microbiota and immune system for the introspection on the gut-lung-brain axis could reveal the latest benefits and perspectives of applied photobiomics for health. Multiple interconditioning between photobiomodulation (PBM), probiotics, and the human microbiota, their effects on the human body, and their implications for the management of viral infectious diseases is essential. Coupled complex PBM and probiotic interventions can control the microbiome, improve the activity of the immune system, and save the lives of people with immune imbalances. There is an urgent need to seek and develop innovative treatments to successfully interact with the microbiota and the human immune system in the coronavirus crisis. In the near future, photobiomics and metabolomics should be applied innovatively in the SARS-CoV-2 crisis (to study and design new therapies for COVID-19 immediately), to discover how bacteria can help us through adequate energy biostimulation to combat this pandemic, so that we can find the key to the hidden code of communication between RNA viruses, bacteria, and our body.
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Affiliation(s)
- Laura Marinela Ailioaie
- Department of Medical Physics, Alexandru Ioan Cuza University, 11 Carol I Boulevard, 700506 Iasi, Romania;
- Ultramedical & Laser Clinic, 83 Arcu Street, 700135 Iasi, Romania
| | - Gerhard Litscher
- Research Unit of Biomedical Engineering in Anesthesia and Intensive Care Medicine, Research Unit for Complementary and Integrative Laser Medicine, and Traditional Chinese Medicine (TCM) Research Center Graz, Medical University of Graz, Auenbruggerplatz 39, 8036 Graz, Austria
- Correspondence: ; Tel.: +43-316-385-83907
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8
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Marco ML, Sanders ME, Gänzle M, Arrieta MC, Cotter PD, De Vuyst L, Hill C, Holzapfel W, Lebeer S, Merenstein D, Reid G, Wolfe BE, Hutkins R. The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods. Nat Rev Gastroenterol Hepatol 2021; 18:196-208. [PMID: 33398112 PMCID: PMC7925329 DOI: 10.1038/s41575-020-00390-5] [Citation(s) in RCA: 251] [Impact Index Per Article: 83.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 10/11/2020] [Indexed: 02/07/2023]
Abstract
An expert panel was convened in September 2019 by The International Scientific Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods and to describe their role in the human diet. Although these foods have been consumed for thousands of years, they are receiving increased attention among biologists, nutritionists, technologists, clinicians and consumers. Despite this interest, inconsistencies related to the use of the term 'fermented' led the panel to define fermented foods and beverages as "foods made through desired microbial growth and enzymatic conversions of food components". This definition, encompassing the many varieties of fermented foods, is intended to clarify what is (and is not) a fermented food. The distinction between fermented foods and probiotics is further clarified. The panel also addressed the current state of knowledge on the safety, risks and health benefits, including an assessment of the nutritional attributes and a mechanistic rationale for how fermented foods could improve gastrointestinal and general health. The latest advancements in our understanding of the microbial ecology and systems biology of these foods were discussed. Finally, the panel reviewed how fermented foods are regulated and discussed efforts to include them as a separate category in national dietary guidelines.
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Affiliation(s)
- Maria L Marco
- Department of Food Science and Technology, University of California-Davis, Davis, CA, USA
| | - Mary Ellen Sanders
- International Scientific Association for Probiotics and Prebiotics, Centennial, CO, USA
| | - Michael Gänzle
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Canada
| | - Marie Claire Arrieta
- Department of Physiology and Pharmacology, International Microbiome Center, University of Calgary, Calgary, Canada
| | - Paul D Cotter
- Teagasc Food Research Centre, Moorepark, Ireland
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- VistaMilk, Cork, Ireland
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Colin Hill
- APC Microbiome Ireland and School of Microbiology, University College Cork, Cork, Ireland
| | - Wilhelm Holzapfel
- Advanced Green Energy and Environment Institute, Handong Global University, Pohang, Gyeongbuk, South Korea
| | - Sarah Lebeer
- Department of Bioscience Engineering, University of Antwerp, Antwerp, Belgium
| | - Dan Merenstein
- Department of Family Medicine, Georgetown University, Washington, DC, USA
| | - Gregor Reid
- Lawson Health Research Institute, and Departments of Microbiology & Immunology and Surgery, University of Western Ontario, London, Ontario, Canada
| | | | - Robert Hutkins
- Department of Food Science and Technology, University of Nebraska - Lincoln, Lincoln, NE, USA.
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9
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Coelho M, Pereira R, Rodrigues A, Teixeira J, Pintado M. The use of emergent technologies to extract added value compounds from grape by-products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.028] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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10
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Apolinar-Valiente R, Williams P, Doco T. Recent advances in the knowledge of wine oligosaccharides. Food Chem 2020; 342:128330. [PMID: 33067045 DOI: 10.1016/j.foodchem.2020.128330] [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: 04/20/2020] [Revised: 10/05/2020] [Accepted: 10/05/2020] [Indexed: 12/01/2022]
Abstract
Oligosaccharides are carbohydrates with a low polymerization degree containing between three and fifteen monosaccharide residues covalently linked through glycosidic bonds. Oligosaccharides are related to plant defense responses and possess beneficial attributes for human health. Research has focused in wine oligosaccharides only in the last decade. In this paper, a summary of these works is provided. They include: (i) wine oligosaccharides origins, (ii) techniques for isolating oligosaccharide fraction and determining their content, composition and structure, (iii) their dependence on the grape origin and cultivar and winemaking process, and (iv) the connection between oligosaccharides and wine sensorial attributes. Further research is required regarding the impact of agricultural aspects and winemaking techniques on wine oligosaccharides. The knowledge concerning their influence on sensorial and physicochemical properties of wines and on human health should also be improved. The implementation of laboratory methods will provide better understanding of these compounds and their performance within wine's matrix.
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Affiliation(s)
- Rafael Apolinar-Valiente
- INRAE, Supagro, UM, Joint Research Unit 1083, Sciences for Enology, Biomolecules of Interest in Oenology (B.I.O.) Research Team, 2 Place Pierre Viala, F-34060 Montpellier, France.
| | - Pascale Williams
- INRAE, Supagro, UM, Joint Research Unit 1083, Sciences for Enology, Biomolecules of Interest in Oenology (B.I.O.) Research Team, 2 Place Pierre Viala, F-34060 Montpellier, France.
| | - Thierry Doco
- INRAE, Supagro, UM, Joint Research Unit 1083, Sciences for Enology, Biomolecules of Interest in Oenology (B.I.O.) Research Team, 2 Place Pierre Viala, F-34060 Montpellier, France.
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11
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Brandão E, Fernandes A, Guerreiro C, Coimbra MA, Mateus N, de Freitas V, Soares S. The effect of pectic polysaccharides from grape skins on salivary protein – procyanidin interactions. Carbohydr Polym 2020; 236:116044. [DOI: 10.1016/j.carbpol.2020.116044] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 01/31/2020] [Accepted: 02/19/2020] [Indexed: 01/15/2023]
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12
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Chong HH, Cleary MT, Dokoozlian N, Ford CM, Fincher GB. Soluble cell wall carbohydrates and their relationship with sensory attributes in Cabernet Sauvignon wine. Food Chem 2019; 298:124745. [DOI: 10.1016/j.foodchem.2019.05.020] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2018] [Revised: 04/10/2019] [Accepted: 05/02/2019] [Indexed: 10/26/2022]
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13
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Paladines-Quezada DF, Moreno-Olivares JD, Fernández-Fernández JI, Bleda-Sánchez JA, Martínez-Moreno A, Gil-Muñoz R. Elicitors and Pre-Fermentative Cold Maceration: Effects on Polyphenol Concentration in Monastrell Grapes and Wines. Biomolecules 2019; 9:biom9110671. [PMID: 31671633 PMCID: PMC6921032 DOI: 10.3390/biom9110671] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 10/21/2019] [Accepted: 10/21/2019] [Indexed: 11/16/2022] Open
Abstract
Vitis vinifera L cv Monastrell is the main red grape variety grown for vinification in the Denomination of Origin Jumilla (southeast Spain). Different strategies are still being tested to optimize available resources both in terms of the environment and to achieve wines with better organoleptic and functional characteristics. The objective of this work was to combine two strategies: the application of methyl jasmonate (MeJ), benzothiadiazole (BTH), and methyl jasmonate + benzothiadiazole (MeJ + BTH) elicitors to Monastrell leaves, and pre-fermentative cold maceration. During two seasons, the experiment was carried out to improve the extraction of the phenolic compounds, whose levels may have increased following the application of elicitors in the field, and to assess the effect of both strategies on the wine quality. Discriminant analysis revealed that independently of the meteorological conditions during both years, the pre-harvest response to the application of elicitors MeJ, BTH, and MeJ + BTH, induced increases in total anthocyanin concentration of the treated grapes, allowing the distinction of the treatments. This analysis also allowed the distinction between the types of maceration used, showing greater extraction of phenolic compounds by the application of low temperature, giving wines with a higher index of total phenols, a greater intensity of color, and a lower luminosity.
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Affiliation(s)
- Diego F Paladines-Quezada
- Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), Ctra. La Alberca s/n, 30150 Murcia, Spain.
| | - Juan D Moreno-Olivares
- Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), Ctra. La Alberca s/n, 30150 Murcia, Spain.
| | - José I Fernández-Fernández
- Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), Ctra. La Alberca s/n, 30150 Murcia, Spain.
| | - Juan A Bleda-Sánchez
- Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), Ctra. La Alberca s/n, 30150 Murcia, Spain.
| | - Alejandro Martínez-Moreno
- Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo, 30100 Murcia, Spain.
| | - Rocío Gil-Muñoz
- Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), Ctra. La Alberca s/n, 30150 Murcia, Spain.
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14
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Lei X, Zhu Y, Wang X, Zhao P, Liu P, Zhang Q, Chen T, Yuan H, Guo Y. Wine polysaccharides modulating astringency through the interference on interaction of flavan-3-ols and BSA in model wine. Int J Biol Macromol 2019; 139:896-903. [DOI: 10.1016/j.ijbiomac.2019.08.050] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 07/30/2019] [Accepted: 08/06/2019] [Indexed: 12/20/2022]
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15
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Determining 1-kestose, nystose and raffinose oligosaccharides in grape juices and wines using HPLC: method validation and characterization of products from Northeast Brazil. Journal of Food Science and Technology 2019; 56:4575-4584. [PMID: 31686689 DOI: 10.1007/s13197-019-03936-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/06/2019] [Accepted: 07/08/2019] [Indexed: 12/22/2022]
Abstract
The objective of this work was to validate a method for direct determination in grape juice and wine of 1-kestose, nystose and raffinose oligosaccharides by reversed-phase high-performance liquid chromatography with refractive index detection using a new type of RP-C18 column (150 × 4.6 mm, 4 µm) with polar end-capping. The validated methodology was also used to characterize grape juice and fine wine products from Northeastern Brazil; and presented suitable linearity, precision, recovery, limits of detection and quantification. The method presented good specificity, revealing that sugars, organic acids, and ethanol (the main interferences in refraction detection) did not influence the quantification of the studied oligosaccharides. The main oligosaccharide found was 1-kestose (approximately 50% of the samples), followed by raffinose (20% of the samples). The results obtained in this are an indication that grape juices and wines have the potential to be functional beverages in relation to the presence of prebiotics.
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Bordiga M, Meudec E, Williams P, Montella R, Travaglia F, Arlorio M, Coïsson JD, Doco T. The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds. Food Chem 2019; 285:423-430. [PMID: 30797366 DOI: 10.1016/j.foodchem.2019.01.175] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 01/21/2019] [Accepted: 01/28/2019] [Indexed: 12/24/2022]
Abstract
The study was designed to evaluate how the distillation process is able to affect the composition and bioactivity of oligosaccharides contained in the grape seeds. Different oligosaccharidic fractions have been extracted both before and after grape pomace distillation in order to valorize this by-product. A multistep solid-phase extraction approach (C-18 and carbograph cartridges) has been applied to purify and fractionate the oligosaccharidic compounds. Chemical characterization of the fractions was performed using a UPLC-ESI-MSn method. Complex oligosaccharides consist principally of neutral oligosaccharides rich in arabinose and glucose. Then, the oligosaccharides contained in the different fractions as potential functional ingredients with prebiotic activity toward well-known probiotic bacteria, such as Lactobacillus acidophilus and Lactobacillus plantarum, were evaluated. Data showed how, in some combination, oligosaccharidic fractions obtained may be considered a novel "functional ingredient" with potential prebiotic activity mainly towards L. acidophilus.
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Affiliation(s)
- Matteo Bordiga
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy.
| | - Emmanuelle Meudec
- UMR 1083 Sciences Pour l'Œnologie, Polyphenols Platform, INRA, Montpellier SupAgro, Université de Montpellier2, Montpellier, France
| | - Pascale Williams
- UMR 1083 Sciences Pour l'Œnologie, INRA, Montpellier SupAgro, Université de Montpellier2, Montpellier, France
| | - Rosa Montella
- Proge Farm s.r.l., Largo Donegani 4/A, Novara, Italy
| | - Fabiano Travaglia
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - Marco Arlorio
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - Jean Daniel Coïsson
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - Thierry Doco
- UMR 1083 Sciences Pour l'Œnologie, INRA, Montpellier SupAgro, Université de Montpellier2, Montpellier, France
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17
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Gao Y, Zietsman AJJ, Vivier MA, Moore JP. Deconstructing Wine Grape Cell Walls with Enzymes During Winemaking: New Insights from Glycan Microarray Technology. Molecules 2019; 24:E165. [PMID: 30621128 PMCID: PMC6337510 DOI: 10.3390/molecules24010165] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 12/26/2018] [Accepted: 01/01/2019] [Indexed: 11/22/2022] Open
Abstract
Enzyme-aid maceration is carried out in most modern winemaking industries with a range of positive impacts on wine production. However, inconsistencies in enzyme efficiency are an issue complicated by unclear targets (limited information available on berry cell wall architecture of different cultivars) and the complex wine environment (i.e., fermenting must). Recent studies have been performed to develop a clearer picture of grape cell wall structures, maceration effects, and interactions between important wine compounds and grape-derived polysaccharides. This review highlights critically important recent studies on grape berry cell wall changes during ripening, the importance of enzymes during maceration (skin contact phase) and deconstruction processes that occur during alcoholic fermentation. The novelty of the Comprehensive Microarray Polymer Profiling (CoMPP) technique using cell wall probes (e.g., antibodies) as a method for following cell wall derived polymers during different biological and biotechnological processes is discussed. Recent studies, using CoMPP together with classical analytical methods, confirmed the developmental pattern of berry cell wall changes (at the polymer level) during grape ripening. This innovative technique were also used to track enzyme-assisted depectination of grape skins during wine fermentation and determine how this influence the release of wine favourable compounds. Furthermore, polysaccharides (e.g., arabinogalactan proteins) present in the final wine could be identified. Overall, CoMPP provides a much more enriched series of datasets compared to traditional approaches. Novel insights and future studies investigating grape cell wall and polyphenol interactions, and the tailoring of enzyme cocktails for consistent, effective and "customized" winemaking is advanced and discussed.
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Affiliation(s)
- Yu Gao
- Center for Viticulture and Enology, Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200024, China.
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
| | - Anscha J J Zietsman
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
| | - Melané A Vivier
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
| | - John P Moore
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
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18
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Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.017] [Citation(s) in RCA: 109] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Martínez-Lapuente L, Apolinar-Valiente R, Guadalupe Z, Ayestarán B, Pérez-Magariño S, Williams P, Doco T. Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:291-303. [PMID: 28585252 DOI: 10.1002/jsfa.8470] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2017] [Revised: 05/29/2017] [Accepted: 05/31/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Verdejo and Tempranillo are traditional varieties for producing still wines; however, they could provide an alternative for the manufacturing of sparkling wines. Sparkling wines were elaborated by the traditional method, followed by ageing on lees for 9 months. A study on the changes that take place in polysaccharides, oligosaccharides and nitrogenous compounds during the ageing on lees of Tempranillo and Verdejo sparkling wines has been undertaken. RESULTS Mannoproteins and the glucose residue of oligosaccharides were the major carbohydrates detected in all vinification stages. Yeast polysaccharides and glucan-like structures of the oligosaccharides increased after 3 months of ageing. The evolution of yeast polysaccharides and the composition of PRAG-like structure were different among grape varieties. A decrease in amino acids and biogenic amines was observed during the ageing. The contents of polysaccharides, oligosaccharides and nitrogenous compound were significantly higher in Tempranillo than in Verdejo sparkling wines at the end of the ageing period. CONCLUSION Polysaccharides and oligosaccharides from yeast were more significant autolysis markers of sparkling wines than the nitrogenous compounds. Our data suggest a potential cultivar effect on the evolution of yeast polysaccharides and on the composition of PRAG, which may influence the physico-chemical and sensory properties of sparkling wines. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Leticia Martínez-Lapuente
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Logroño, Spain
| | | | - Zenaida Guadalupe
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Logroño, Spain
| | - Belén Ayestarán
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Logroño, Spain
| | - Silvia Pérez-Magariño
- Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Valladolid, Spain
| | - Pascale Williams
- INRA, Joint Research Unit 1083, Sciences for Enology, Montpellier, France
| | - Thierry Doco
- INRA, Joint Research Unit 1083, Sciences for Enology, Montpellier, France
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Apolinar-Valiente R, Gómez-Plaza E, Terrier N, Doco T, Ros-García JM. The composition of cell walls from grape skin in Vitis vinifera intraspecific hybrids. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4029-4035. [PMID: 28195329 DOI: 10.1002/jsfa.8270] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2016] [Revised: 02/07/2017] [Accepted: 02/08/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Monastrell is a red grape cultivar adapted to the dry environmental conditions of Murcia, SE Spain. Its berries seem to be characterized by a rigid cell wall structure, which could make difficult the winemaking process. Cabernet Sauvignon cultivar is used to complement Monastrell wines in this region owing to its high phenolic content with high extractability. This study explores the skin cell wall composition of grapes from plants resulting from intraspecific crosses of Vitis vinifera cultivars Monastrell × Cabernet Sauvignon. Moreover, the morphology of the cell wall material (CWM) from some representative samples was visualized by transmission optical microscopy. RESULTS The total sugar content of CWM from nine out of ten genotypes of the progeny was lower than that from Monastrell. Seven out of ten genotypes showed lower phenolic content than Cabernet Sauvignon. The CWM from nine out of ten hybrids presented lower protein content than that from Monastrell. CONCLUSION This study confirms that skin cell walls from Monastrell × Cabernet Sauvignon hybrid grapes presented major differences in composition compared with their parents. These data could help in the development of new cultivars adapted to the dry conditions of SE Spain and with a cell wall composition favouring extractability. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Rafael Apolinar-Valiente
- Department of Food Science & Technology and Human Nutrition, University of Murcia, Murcia, Spain
- Joint Research Unit n°1083 Sciences for Enology, Montpellier SupAgro, INRA, Montpellier, France
| | - Encarna Gómez-Plaza
- Department of Food Science & Technology and Human Nutrition, University of Murcia, Murcia, Spain
| | - Nancy Terrier
- Joint Research Unit n°1083 Sciences for Enology, Montpellier SupAgro, INRA, Montpellier, France
| | - Thierry Doco
- Joint Research Unit n°1083 Sciences for Enology, Montpellier SupAgro, INRA, Montpellier, France
| | - José María Ros-García
- Department of Food Science & Technology and Human Nutrition, University of Murcia, Murcia, Spain
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García M, Apolinar-Valiente R, Williams P, Esteve-Zarzoso B, Arroyo T, Crespo J, Doco T. Polysaccharides and Oligosaccharides Produced on Malvar Wines Elaborated with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 Native Yeasts from D.O. "Vinos de Madrid". JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6656-6664. [PMID: 28669180 DOI: 10.1021/acs.jafc.7b01676] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Polysaccharides and oligosaccharides released into Malvar white wines elaborated through pure, mixed, and sequential cultures with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 native yeasts from D.O. "Vinos de Madrid" were studied. Both fractions from different white wines were separated by high-resolution size-exclusion chromatography. Glycosyl composition and wine polysaccharide linkages were determined by GC-EI-MS chromatography. Molar-mass distributions were determined by SEC-MALLS, and intrinsic viscosity was determined by differential viscometer. Yeast species and type of inoculation have a significant impact on wine carbohydrate composition and structure. Mannose residues from mannoproteins were significantly predominant in those cultures where T. delbrueckii was present in the fermentation process in comparison with when pure cultures of S. cerevisiae were present in the fermenation process. Galactose residues from polysaccharides rich in arabinose and galactose presented greater values in pure cultures of S. cerevisiae, indicating that S. cerevisiae released fewer mannoproteins than T. delbrueckii. Moreover, we reported structural differences between mannoproteins released by T. delbrueckii CLI 918 and those released by S. cerevisiae CLI 889. These findings help to provide important information about the polysaccharides and oligosaccharides released from the cell walls of Malvar grapes and the carbohydrates released from each yeast species.
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Affiliation(s)
- Margarita García
- Departamento de Agroalimentación, IMIDRA , Ctra. A2 km 38.200, 28800 Alcalá de Henares, Madrid, Spain
| | - Rafael Apolinar-Valiente
- INRA , Joint Research Unit 1083, Sciences for Enology, 2 Place Viala, F-34060 Montpellier, France
| | - Pascale Williams
- INRA , Joint Research Unit 1083, Sciences for Enology, 2 Place Viala, F-34060 Montpellier, France
| | - Braulio Esteve-Zarzoso
- Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili , Marcel li Domingo 1, 43007 Tarragona, Spain
| | - Teresa Arroyo
- Departamento de Agroalimentación, IMIDRA , Ctra. A2 km 38.200, 28800 Alcalá de Henares, Madrid, Spain
| | - Julia Crespo
- Departamento de Agroalimentación, IMIDRA , Ctra. A2 km 38.200, 28800 Alcalá de Henares, Madrid, Spain
| | - Thierry Doco
- INRA , Joint Research Unit 1083, Sciences for Enology, 2 Place Viala, F-34060 Montpellier, France
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Lin X, Chen J, Xiao G, Xu Y, Tang D, Wu J, Wen J, Chen W. Extraction, molecular weight distribution, and antioxidant activity of oligosaccharides from longan ( Dimocarpus Longan Lour.) pulp. Food Sci Biotechnol 2016; 25:701-706. [PMID: 30263326 DOI: 10.1007/s10068-016-0122-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2016] [Revised: 03/29/2016] [Accepted: 04/06/2016] [Indexed: 11/30/2022] Open
Abstract
Ultrasonic-microwave synergistic extraction (UMSE) was optimized for the extraction of oligosaccharides from longan pulp (OLP). Box-Behnken design was used to evaluate the effects of temperature (35-55°C), ultrasonic time (5-25 min), and water to material ratio (10-30 mL/g) on the extraction efficiency of crude OLP. A regression model was developed and its validity was statistically demonstrated. Significant interaction between temperature and water to material ratio was observed. The following optimal conditions for the extraction yield of crude OLP were determined: extraction temperature 55°C, ultrasonic time 18.52 min, and water to material ratio 10 mL/g. The extracted OLP were purified for the determination of molecular weight distribution and antioxidant activity. Results of matrix-assisted laser desorption ionization time-of-flight mass spectrometry revealed that the molecular weight distribution of the purified OLP ranged from m/z 495.138 to 795.511. The purified OLP exhibited a dose-dependent behavior in 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity.
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Affiliation(s)
- Xian Lin
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610 China
| | - Jinling Chen
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610 China
| | - Gengsheng Xiao
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610 China
| | - Yujuan Xu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610 China
| | - Daobang Tang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610 China
| | - Jijun Wu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610 China
| | - Jing Wen
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610 China
| | - Weidong Chen
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610 China
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Martínez-Lapuente L, Apolinar-Valiente R, Guadalupe Z, Ayestarán B, Pérez-Magariño S, Williams P, Doco T. Influence of Grape Maturity on Complex Carbohydrate Composition of Red Sparkling Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5020-5030. [PMID: 27226011 DOI: 10.1021/acs.jafc.6b00207] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This paper studied how grape maturity affected complex carbohydrate composition during red sparkling wine making and wine aging. Grape ripening stage (premature and mature grapes) showed a significant impact on the content, composition, and evolution of polysaccharides and oligosaccharides of sparkling wines. Polysaccharides rich in arabinose and galactose, mannoproteins, rhamnogalacturonans II, and oligosaccharides in base wines increased with maturity. For both maturity stages, polysaccharides rich in arabinose and galactose, and the glucuronic acid glycosyl residue of the oligosaccharides were the major carbohydrates detected in all vinification stages. The total glycosyl content of oligosaccharides decreased during the whole period of aging on yeast lees. The reduction of polysaccharides rich in arabinose and galactose and rhamnogalacturonans type II during the aging was more pronounced in mature samples. To our knowledge, this is the first report of the polysaccharide and oligosaccharide composition of red sparkling wines.
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Affiliation(s)
- Leticia Martínez-Lapuente
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC) , Finca La Grajera, Ctra. De Burgos Km. 6, 26080 Logroño, Spain
| | - Rafael Apolinar-Valiente
- INRA, Joint Research Unit 1083, Sciences for Enology, 2 Place Pierre Viala, F-34060 Montpellier, France
| | - Zenaida Guadalupe
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC) , Finca La Grajera, Ctra. De Burgos Km. 6, 26080 Logroño, Spain
| | - Belén Ayestarán
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC) , Finca La Grajera, Ctra. De Burgos Km. 6, 26080 Logroño, Spain
| | - Silvia Pérez-Magariño
- Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain
| | - Pascale Williams
- INRA, Joint Research Unit 1083, Sciences for Enology, 2 Place Pierre Viala, F-34060 Montpellier, France
| | - Thierry Doco
- INRA, Joint Research Unit 1083, Sciences for Enology, 2 Place Pierre Viala, F-34060 Montpellier, France
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Degradation of Syrah and Cabernet Sauvignon grapes skin: application of different enzymatic activities: a preliminary study. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2702-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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