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Jiang J, Xie Y, Cui M, Ma X, Yin R, Chen Y, Li Y, Hu Y, Cheng W, Gao F. Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation. Food Chem 2024; 452:139616. [PMID: 38759436 DOI: 10.1016/j.foodchem.2024.139616] [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: 12/15/2023] [Revised: 04/23/2024] [Accepted: 05/07/2024] [Indexed: 05/19/2024]
Abstract
To investigate the effects of inoculating with three strains of lactic acid bacteria on prune wine quality during malolactic fermentation, this study determined its antioxidant activity, phenolic compounds, organic acids, and volatile/non-volatile metabolites. The results showed that inoculation with Lactobacillus paracasei SMN-LBK improved the antioxidant activity and phenolic compounds of prune wine. 73 VOCs were detected in prune wine by HS-SPME-GC-MS, and VOC content increased by 4.3% and 9.1% in MLFS and MLFB, respectively. Lactobacillus delbrueckii subsp. Bulgaricus showed better potential for winemaking, and citral and 5-nonanol, were detected in the MLF samples. 39 shared differential metabolites were screened and their metabolic pathways were investigated based on nontargeted metabolomics. Differences in amino acid and flavonoid content between strains reflected their specificity in flavonoid biosynthesis and amino acid biosynthesis. These findings will provide useful information for the biochemical study and processing of prune wine.
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Affiliation(s)
- Jianqiao Jiang
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yun Xie
- 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
| | - Xiaomei Ma
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Ruonan Yin
- 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
| | - 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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Zhang B, Liu D, Liu H, Shen J, Zhang J, He L, Li J, Zhou P, Guan X, Liu S, Shi K. Impact of indigenous Oenococcus oeni and Lactiplantibacillus plantarum species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color and aroma. Food Chem X 2024; 22:101369. [PMID: 38633743 PMCID: PMC11021843 DOI: 10.1016/j.fochx.2024.101369] [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: 01/05/2024] [Revised: 03/25/2024] [Accepted: 04/06/2024] [Indexed: 04/19/2024] Open
Abstract
Malolactic fermentation (MLF) is a crucial process to enhance wine quality, and the utilization of indigenous microorganisms has the potential to enhance wine characteristics distinct to a region. Here, the MLF performance of five indigenous Oenococcus oeni strains and six synthetic microbial communities (SynComs), were comparatively evaluated in Cabernet Sauvignon wine. In terms of malate metabolism rate and wine aroma diversity, the strain of O. oeni Oe114-46 demonstrated comparable MLF performance to the commercial strain of O. oeni Oe450 PreAc. Furthermore, the corresponding SynComs (Oe144-46/LpXJ25) exhibited improved fermentation properties, leading to increased viable cell counts of both species, more rapid and thorough MLF, and increased concentrations of important aroma compounds, such as linalool, 4-terpinenol, α-terpineol, diethyl succinate, and ethyl lactate. These findings highlight the remarkable MLF performance of indigenous O. oeni and O. oeni-L. plantarum microbial communities, emphasizing their immense potential in improving MLF efficiency and wine quality.
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Affiliation(s)
- Biying Zhang
- College of Enology, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling, Shaanxi, China
| | - Doudou Liu
- College of Enology, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling, Shaanxi, China
| | - Hui Liu
- College of Enology, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling, Shaanxi, China
| | - Jiaxin Shen
- College of Enology, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling, Shaanxi, China
| | - Jiaxuan Zhang
- College of Enology, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling, Shaanxi, China
| | - Ling He
- College of Enology, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling, Shaanxi, China
| | - Jin Li
- COFCO GreatWall wine, Penglai, Shandong, China
| | | | - Xueqiang Guan
- Shandong Academy of Grape / Shandong Technology Innovation Center of Wine Grape and Wine, Jinan, Shandong, China
| | - Shuwen Liu
- College of Enology, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling, Shaanxi, China
| | - Kan Shi
- College of Enology, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling, Shaanxi, China
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3
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Gao F, Guan L, Zeng G, Hao X, Li H, Wang H. Preliminary characterization of chemical and sensory attributes for grapes and wines of different cultivars from the Weibei Plateau region in China. Food Chem X 2024; 21:101091. [PMID: 38235346 PMCID: PMC10792196 DOI: 10.1016/j.fochx.2023.101091] [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: 10/20/2023] [Revised: 12/03/2023] [Accepted: 12/19/2023] [Indexed: 01/19/2024] Open
Abstract
Chemical and sensory attributes play a vital role in evaluating the quality of grapes and wines. This study compared basic physicochemical parameters, organic acids, phenolic compounds, and aroma profiles of grapes and wines of six cultivars using chemometrics. The results showed that the reducing sugar contents of Beibinghong, Gongniang, and Granoir grapes were significantly higher than those of others cultivars, whereas their juice yields were significantly lower. The phenolic compound contents in Moldova, Beibinghong, and Gongniang grape skins and wines were higher than those in others cultivars. The organic acid contents in Beibinghong grape and Dunkelfelder wine were highest. Beibinghong and Gongniang grapes and wines showed richer aldehyde and ester concentrations. Beibinghong wine obtained the highest sensory scores. Ethyl decanoate, coumaric acid, and methyl dodecanoate were characteristic variables distinguishing wine cultivars, exhibiting important contributions to their sensory characteristics. These findings were useful for viticulturists and winemakers to select grape varieties.
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Affiliation(s)
- Feifei Gao
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
- College of Enology, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Lingxiao Guan
- College of Enology, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Guihua Zeng
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
- College of Enology, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaoyun Hao
- College of Enology, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hua Li
- College of Enology, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hua Wang
- College of Enology, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, Shaanxi 712100, China
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Ren R, Chen H, Xie R, Yuan H, Xie S, Zhang Z. Manganese sulfate application promotes berry flavonoid accumulation in Vitis vinifera cv. 'Cabernet Sauvignon' by regulating flavonoid metabolome and transcriptome profiles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1092-1106. [PMID: 37782112 DOI: 10.1002/jsfa.13015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 08/28/2023] [Accepted: 10/02/2023] [Indexed: 10/03/2023]
Abstract
BACKGROUND Flavonoids are vital for the development of high-quality grapes and wine, and manganese deficiency decreases grape berry coloration. However, the effects and underlying mechanisms of action of manganese sulfate on grape metabolic profiles have not been adequately researched. In this study, three concentrations of manganese sulfate solutions, 0.5 μmol·L-1 (low, L), 5 μmol·L-1 (middle, M - the standard manganese concentration of Hoagland nutrient solution, control), and 1000 μmol·L-1 (high, H), were applied to the 'Cabernet Sauvignon' grapevine (Vitis vinifera L.) to explore the effect on berry composition. RESULTS Manganese application improved manganese concentration effectively in grape organs. Furthermore, the concentrations of malvidin 3-O-(6-O-acetyl)-glucoside, malvidin 3-O-glucoside, malvidin-trans-3-O-(6-O-p-coumaryl)-glucoside, and peonidin 3-O-(6-O-acetyl)-glucoside increased significantly under H treatment. Weighted gene co-expression network analysis (WGCNA) revealed that the structural genes (VvDFR, VvUFGT, and VvOMT) of flavonoid biosynthesis were upregulated under H treatment, and their transcription levels correlated positively with malvidin- and peonidin-derived anthocyanin concentrations. CONCLUSIONS This study suggested that manganese application regulates berry transcriptional and flavonoid metabolic profiles, providing a theoretical basis for improving the color of red grapes and wines. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Ruihua Ren
- College of Enology, Northwest A&F University, Yangling, China
| | - Huangzhao Chen
- College of Enology, Northwest A&F University, Yangling, China
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Rui Xie
- College of Enology, Northwest A&F University, Yangling, China
| | - Haohao Yuan
- College of Enology, Northwest A&F University, Yangling, China
| | - Sha Xie
- College of Enology, Northwest A&F University, Yangling, China
| | - Zhenwen Zhang
- College of Enology, Northwest A&F University, Yangling, China
- China Wine Industry Technology Institute, Zhongguancun Innovation Center, Yinchuan, China
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Li W, Zhang Z, Zhao Y, Li W, Wang L, Shang Q, Du J, Jin L. Effect of Protease Combined with Heat Treatment on the Volatile Composition and Aroma Quality in Liqueur Wine. Molecules 2023; 28:5129. [PMID: 37446791 DOI: 10.3390/molecules28135129] [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: 04/19/2023] [Revised: 06/21/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
The aim of this paper was to compare the effects of two clarification methods, protease combined with heat treatment and bentonite, on the aroma quality of liqueur wines, and to identify and analyze the overall differences between the basic components and volatile aroma compounds of liqueur wines after the two treatments by chemical analysis, headspace-solid-phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS), and orthogonal partial least squares discriminant analysis (OPLS-DA). The results showed that total acidity, volatile acidity and pH in liqueur wines after protease combined with heat treatment were not significantly different from those of the blank control, and the ability to remove proteins was equal to that of the bentonite treatment. A total of 58 volatile aroma compounds were detected by HS-SPME-GC/MS. Compared with the blank control group (44 species, total 108.705 mg/L), 52 (83.233 mg/L) and 50 (120.655 mg/L) aroma compounds were detected in the bentonite and protease combined with heat treatments, respectively. Compared with the control and bentonite treatment, the protease combined with heat treatment significantly increased the total content of aromatic compounds in liqueur wines, and the types and contents of olefins, furans and phenols were higher. Among them, the compounds with major contributions in the protease combined with heat treatment were ionone, β-damascenone, 3-methyl-1-butanol, alpha-terpineol and limonene, which helped increase the content of terpenoids and enhance the floral and fruit aroma of the wine. Meanwhile, linalool, diethyl succinate, 2-methyl-3-heptanone, butanal diethyl acetal, hexanal and n-octanol were six compounds with high content of aromatic compounds unique to liqueur wines after protease combined with heat treatment. The sensory evaluation results were consistent with the results of aromatic compound detection, and the overall quality was better. The results may provide a reference for further exploration of protease-based clarifiers suitable for liqueur wines.
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Affiliation(s)
- Wen Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Zhen Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yuanyuan Zhao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Wei Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Li Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qi Shang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Jianming Du
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Lina Jin
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
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Villano C, Demurtas OC, Esposito S, Granell A, Rambla JL, Piombino P, Frusciante L, Carputo D, Diretto G, Aversano R. Integrative analysis of metabolome and transcriptome profiles to highlight aroma determinants in Aglianico and Falanghina grape berries. BMC PLANT BIOLOGY 2023; 23:241. [PMID: 37149574 PMCID: PMC10163809 DOI: 10.1186/s12870-023-04251-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Accepted: 04/26/2023] [Indexed: 05/08/2023]
Abstract
BACKGROUND The biochemical makeup of grape berries at harvest is essential for wine quality and depends on a fine transcriptional regulation occurring during berry development. In this study, we conducted a comprehensive survey of transcriptomic and metabolomic changes occurring in different berry tissues and developmental stages of the ancient grapes Aglianico and Falanghina to establish the patterns of the secondary metabolites contributing to their wine aroma and investigate the underlying transcriptional regulation. RESULTS Over two hundred genes related to aroma were found, of which 107 were differentially expressed in Aglianico and 99 in Falanghina. Similarly, 68 volatiles and 34 precursors were profiled in the same samples. Our results showed a large extent of transcriptomic and metabolomic changes at the level of isoprenoids (terpenes, norisoprenoids), green leaf volatiles (GLVs), and amino acid pathways, although the terpenoid metabolism was the most distinctive for Aglianico, and GLVs for Falanghina. Co-expression analysis that integrated metabolome and transcriptome data pinpointed 25 hub genes as points of biological interest in defining the metabolic patterns observed. Among them, three hub genes encoding for terpenes synthases (VvTPS26, VvTPS54, VvTPS68) in Aglianico and one for a GDP-L-galactose phosphorylase (VvGFP) in Falanghina were selected as potential active player underlying the aroma typicity of the two grapes. CONCLUSION Our data improve the understanding of the regulation of aroma-related biosynthetic pathways of Aglianico and Falanghina and provide valuable metabolomic and transcriptomic resources for future studies in these varieties.
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Affiliation(s)
- Clizia Villano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, Naples, 80055, Italy
| | - Olivia Costantina Demurtas
- Biotechnology Laboratory, Casaccia Research Centre, Italian National Agency for New Technologies, Energy, and Sustainable Development (ENEA), Rome, 00123, Italy
| | - Salvatore Esposito
- CREA Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673, km 25, Foggia, 200-71122, Italy
| | - Antonio Granell
- IBMCP Institute for Plant Molecular and Cell Biology (CSIC-UPV), Carrer de l'Enginyer Fausto Elio, s/n, Valencia, 46022, Spain
| | - José Luis Rambla
- IBMCP Institute for Plant Molecular and Cell Biology (CSIC-UPV), Carrer de l'Enginyer Fausto Elio, s/n, Valencia, 46022, Spain
| | - Paola Piombino
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, Naples, 80055, Italy
| | - Luigi Frusciante
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, Naples, 80055, Italy
| | - Domenico Carputo
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, Naples, 80055, Italy
| | - Gianfranco Diretto
- Biotechnology Laboratory, Casaccia Research Centre, Italian National Agency for New Technologies, Energy, and Sustainable Development (ENEA), Rome, 00123, Italy.
| | - Riccardo Aversano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, Naples, 80055, Italy.
- Department of Biology, Biochemistry and Environmental Sciences, Universitat Jaume I, Castellón de la Plana, 12071, Spain.
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Kamran A, Mushtaq M, Arif M, Rashid S. Role of biostimulants (ascorbic acid and fulvic acid) to synergize Rhizobium activity in pea (Pisum sativum L. var. Meteor). PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 196:668-682. [PMID: 36801772 DOI: 10.1016/j.plaphy.2023.02.018] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 02/04/2023] [Accepted: 02/09/2023] [Indexed: 06/18/2023]
Abstract
Biostimulants such as ascorbic acid (AA) and fulvic acid (FA)can enhance the efficiency of root-nodulating bacteria. This study investigates optimum concentration of these two biostimulants to maximize the Rhizobium activity and increase root size, nodulation capability, NPK uptake, yield and quality. Interaction with nitrogenase enzyme through molecular docking was also studied by using both AA and FA as ligands to better understand their inhibitory role in excess amounts. The findings of the study suggest: the combined application of both FA and AA at 200 ppm concentrations proved to be more effective than the individual application. Excellent vegetative growth was noticed which translated into an increased reproductive growth i.e statistically significant increase in number of pods per plant, fresh and dry weight of pods per plant, number of seeds per pod, total chlorophyll, carotenoids and chemical constituents of pea seeds i.e. N (16.17%), P (40.47%), K (39.96%) and protein (16.25%). These findings were substantiated by molecular docking of nitrogenase enzyme with ascorbic acid and fulvic acid. The XP docking score of ascorbic acid (-7.07 kcal mol-1) and fulvic acid (-6.908 kcal mol-1) exhibited that the optimum doses (200 ppm) should be used as higher dose or their excess amount can hinder the Rhizobium activity of nitrogen fixation by interacting with the nitrogenase enzyme.
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Affiliation(s)
- Atif Kamran
- Agriculture, Food & Nutritional Science, University of Alberta, Canada; Institute of Botany, University of the Punjab Lahore, Pakistan.
| | | | - Muhammad Arif
- CAS Key Laboratory of Crust-Mantle Materials and Environment, School of Earth and Space Sciences, University of Science and Technology of China, Hefei, Anhui, 230026, China; Department of Soil and Environmental Sciences, Muhammad Nawaz Shareef University of Agriculture, Multan, 60000, Pakistan
| | - Saima Rashid
- Institute of Plant Breeding and Biotechnology, Muhammad Nawaz Shareef University of Agriculture, Multan, 60000, Pakistan
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Integrated Transcriptomic and Metabolomic Analysis of the Mechanism of Foliar Application of Hormone-Type Growth Regulator in the Improvement of Grape (Vitis vinifera L.) Coloration in Saline-Alkaline Soil. PLANTS 2022; 11:plants11162115. [PMID: 36015418 PMCID: PMC9416415 DOI: 10.3390/plants11162115] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/29/2022] [Accepted: 08/08/2022] [Indexed: 12/18/2022]
Abstract
(1) Background: To solve the problems of incomplete coloration and quality decline caused by unreasonable use of regulators in grapes, this study clarified the differences in the effects of a hormone-type growth regulator (AUT) and two commercial regulators on grape coloration and quality through field experiments. (2) Methods: The color indexes (brightness (L*), red/green color difference (a*), yellow/blue color difference (b*), and color index for red grapes (CIRG)) of grape fruit were measured using a CR-400 handheld color difference meter. The titratable acid content, total phenol content, and total sugar content were measured using anthrone colorimetry, folinol colorimetry, and NaOH titration, respectively, and the chalcone isomerase activity, phenylalanine ammoniase activity, dihydroflavol reductase activity, and anthocyanin content were measured using a UV spectrophotometer. (3) Results: The a*, total sugar and total phenol contents, and chalcone isomerase (CHI) and phenylalanine ammoniase (PAL) activities of grape fruit in the AUT treatment significantly increased, while the titratable acid content significantly decreased, compared to those in the CK treatment. The expressions of the differentially expressed genes (DEGs) trpB and argJ in AUT treatment were significantly up-regulated. The expressions of the differentially expressed metabolites (DEMs) phenylalanine and 4-oxoproline were significantly up-regulated, while those of 3,4-dihydroxybenzaldehyde and N-acetyl glutamate were significantly down-regulated. The CIRG significantly increased by 36.4% compared to that in the CK, indicating improved fruit coloration. (4) Conclusion: The AUT could shorten the color conversion period of grape fruit and improve the coloration, taste, and tolerance to saline and alkaline stresses.
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Interactive Effects of Copper and Functional Substances in Wine on Alcoholic Hepatic Injury in Mice. Foods 2022; 11:foods11162383. [PMID: 36010383 PMCID: PMC9407149 DOI: 10.3390/foods11162383] [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: 07/08/2022] [Revised: 08/02/2022] [Accepted: 08/04/2022] [Indexed: 11/19/2022] Open
Abstract
This study analyzed the interaction between copper and functional substances in wine under different drinking amounts on alcoholic liver injury in mice. When the daily drinking amount reached 500 mL/60 kg/day (14% abv) with just ethyl alcohol, the liver aspartate aminotransferase, alanine aminotransferase, and total triglyceride levels of mice were significantly increased to 130.71 U/L, 37.45 U/L, 2.55 U/L, the total antioxidant capacity, catalase, and glutathione level decreased significantly to 1.01 U/mL, 30.20 U/mgprot, and 2.10 U/mgprot, and the liver became gradually damaged. Wine could alleviate and reduce the damage caused by ethyl alcohol well. Low concentrations of copper (0.33, 0.66 mg/L) in wine hardly caused hepatic injury in mice and only significantly improved the aspartate aminotransferase values (109.21 U/L, 127.29 U/L) of serum. Combined with the staining evidence, in the case of medium and high intragastric doses (≥500 mL/60 kg/day), 0.99 mg/L copper (the maximum allowed by China’s national standards) in wine began to damage the liver, indicating that under this concentration, the damage of copper to the liver had begun to exceed the protective effect of wine’s functional substances on alcoholic hepatic injury. At all experimental doses, high concentrations (1.33 mg/L, 2.00 mg/L) of copper significantly aggravated alcoholic hepatic injury in mice, indicating that high concentrations of copper have a great toxicological risk. In the future, it is necessary to further strengthen the control of copper content in wine and the inspection of market wines in order to protect the health of consumers.
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Li W, Liu M, Chen K, Zhang J, Xue T, Cheng Z, Zhang B, Zhang K, Fang Y. The roles of different photoselective nets in the targeted regulation of metabolite accumulation, wine aroma and sensory profiles in warm viticulture regions. Food Chem 2022; 396:133629. [PMID: 35839719 DOI: 10.1016/j.foodchem.2022.133629] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 06/25/2022] [Accepted: 07/02/2022] [Indexed: 11/28/2022]
Abstract
To improve the quality of grapes and wine in warm viticulture regions, the effects of pearl, red and black photoselective nets on the quality of grapes and wine were systematically investigated. Compared with the CK (open field), three nets improved the microclimate conditions and reduced grape sugar and wine alcohol levels. However, the nets differentially affected other quality profiles of the grapes and wine. The pearl net reduced the total flavanol contents in grapes and total aromatic volatiles in wine. The red net increased the total flavanol, tannin and total aromatic volatile contents in wine by approximately 40%, 95% and 10%, respectively, and the percentages for the black net were 30%, 45% and 3%, respectively. The red and pearl nets were more inclined to improve the taste and aroma sensory qualities of wine than the black net did. The red net had the highest comprehensive scores via principal component analysis.
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Affiliation(s)
- Wanping Li
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Min Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Keqin Chen
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Jinsheng Zhang
- Guanyun County Comprehensive Inspection and Testing Center, Lianyungang 222200, China
| | - Tingting Xue
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
| | | | - Bo Zhang
- Chateau Guofei, Korla, Xinjiang 841201, China
| | - Kekun Zhang
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China.
| | - Yulin Fang
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China.
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Cataldo E, Fucile M, Mattii GB. Biostimulants in Viticulture: A Sustainable Approach against Biotic and Abiotic Stresses. PLANTS (BASEL, SWITZERLAND) 2022; 11:162. [PMID: 35050049 PMCID: PMC8777853 DOI: 10.3390/plants11020162] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/04/2022] [Accepted: 01/06/2022] [Indexed: 05/12/2023]
Abstract
Climate change and disproportionate anthropogenic interventions, such as the excess of phytopharmaceutical products and continuous soil tillage, are jeopardizing viticulture by subjecting plants to continuous abiotic stress. One of the main physiological repercussions of abiotic stress is represented by the unbalanced redox homeostasis due to the overproduction of reactive oxygen species (ROS), ultimately leading to a state of oxidative stress (detrimental to grape quality). To these are added the direct and indirect damages caused by pathogens (biotic stresses). In light of this scenario, it is inevitable that sustainable techniques and sensitivity approaches for environmental and human health have to be applied in viticulture. Sustainable viticulture can only be made with the aid of sustainable products. Biostimulant (PB) applications (including resistance inducers or elicitors) in the vineyard have become interesting maneuvers for counteracting vine diseases and improving grape quality. These also represent a partial alternative to soil fertilization by improving nutrient absorption and avoiding its leaching into the groundwater. Their role as elicitors has important repercussions in the stimulation of the phenylpropanoid pathway by triggering the activation of several enzymes, such as polyphenol oxidase, lipoxygenase, phenylalanine ammonia-lyase, and peroxidase (with the accumulation of phenolic compounds). The present review paper summarizes the PBs' implications in viticulture, gathering historical, functional, and applicative information. This work aims to highlight the innumerable beneficial effects on vines brought by these products. It also serves to spur the scientific community to a greater contribution in investigating the response mechanisms of the plant to positive inductions.
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Affiliation(s)
- Eleonora Cataldo
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50019 Sesto Fiorentino, Italy; (M.F.); (G.B.M.)
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Chen K, Hu Y, Chen L, Zhang J, Qiao H, Li W, Zhang K, Fang Y. Role of dehydration temperature on flavonoids composition and free-form volatile profile of raisins during the drying process. Food Chem 2021; 374:131747. [PMID: 34875429 DOI: 10.1016/j.foodchem.2021.131747] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 11/28/2021] [Accepted: 11/29/2021] [Indexed: 12/27/2022]
Abstract
This study investigated the metabolic differences of 'Zicui' raisins produced at different drying temperatures (30 °C, 40 °C and 50 °C). Glucose, fructose, malic acid, shikimic acid and succinic acid contents were the highest in raisins dried at 50 °C. Compared with others, the drying temperature of 40 °C was more conducive to the accumulation of chalcones, dihydroflavones, dihydroflavonols, flavanols, flavonoid carbonosides, proanthocyanidins, and other phenols, while the drying temperature of 30 °C was more conducive to the accumulation of anthocyanins, flavonoid, and flavonols. Most volatile ketones and acids accumulated more in raisins produced at 30 °C, of which the content of 2,6-dimethyl-4-heptanone with sweet odour reached 70.34 μg/L, significantly higher than that in other raisins. Overall, the appropriate drying temperature should be selected according to the demand for specific nutritional or aromatic metabolites during raisins production.
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Affiliation(s)
- Keqin Chen
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Yujie Hu
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Li Chen
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Junxia Zhang
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Haorong Qiao
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Wanping Li
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Kekun Zhang
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China.
| | - Yulin Fang
- College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China.
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