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Zhao S, Li M, Chen J, Tian J, Dai X, Kong Z. Potential Risks of Tebuconazole during Wine Fermentation at the Enantiomer Level Based on Multiomics Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12129-12139. [PMID: 37493492 DOI: 10.1021/acs.jafc.3c01449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/27/2023]
Abstract
The enantioselectivity and potential risks of tebuconazole enantiomers (R-tebuconazole and S-tebuconazole) in wine fermentation were investigated in this study using Cabernet Sauvignon grapes. Tebuconazole was mainly degraded during the alcoholic fermentation stage, and no obvious transformation between R-tebuconazole and S-tebuconazole was observed. Selective degradation between these two enantiomers occurred, with R-tebuconazole degrading faster than S-tebuconazole. The residual tebuconazole inhibits glucose metabolism and the unsaturated fatty acid formation in the wine fermentation system and inhibits gene expression in the late phase of Saccharomycetales, affecting its cell wall formation. Overall, the findings highlight that R-tebuconazole exhibited a higher risk than S-tebuconazole in these processes. These insights are potentially exploitable to understand chiral pesticides at the enantiomer level using multiomics technology in food-processing systems.
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Affiliation(s)
- Shanshan Zhao
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, P. R. China
| | - Minmin Li
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, P. R. China
| | - Jieyin Chen
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, P. R. China
- Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China
| | - Jian Tian
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, P. R. China
| | - Xiaofeng Dai
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, P. R. China
| | - Zhiqiang Kong
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, P. R. China
- Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China
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Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines. Food Chem 2023; 403:134324. [DOI: 10.1016/j.foodchem.2022.134324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 09/13/2022] [Accepted: 09/15/2022] [Indexed: 11/21/2022]
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3
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Zhao S, Li M, Simal-Gandara J, Tian J, Chen J, Dai X, Kong Z. Impact of chiral tebuconazole on the flavor components and color attributes of Merlot and Cabernet Sauvignon wines at the enantiomeric level. Food Chem 2022; 373:131577. [PMID: 34819246 DOI: 10.1016/j.foodchem.2021.131577] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 09/18/2021] [Accepted: 11/06/2021] [Indexed: 11/04/2022]
Abstract
The impact of chiral tebuconazole on the flavor and appearance of Merlot and Cabernet Sauvignon wines were systematically studied. Gas chromatography-ion mobility spectrometry and headspace-solid phase microextraction coupled with gas chromatography mass spectrometry qualitatively and quantitatively identified the flavor components, and a photographic colorimeter was used for color attribute analysis. Tebuconazole enantiomers had different effects on the flavor and appearance of young wines, especially R-tebuconazole. The flavor differences were mainly manifested in fruity and floral characteristics of the wine due to changes in the concentrations of acids, alcohols, and esters; R-tebuconazole alters the concentrations of key flavor compounds to the greatest extent. Tebuconazole treatment changes the color of young wines, with the final red shade of wine being control group > rac-tebuconazole ≥ S-tebuconazole > R-tebuconazole. Since chiral tebuconazole negatively alters wine, grapes treated with chiral pesticides should be subject to stricter quality control during processing.
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Affiliation(s)
- Shanshan Zhao
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Hebei Agricultural University, College of Food Science and Technology, Hebei Baoding 071001, PR China
| | - Minmin Li
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Jian Tian
- Hebei Agricultural University, College of Food Science and Technology, Hebei Baoding 071001, PR China; Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
| | - Jieyin Chen
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Xiaofeng Dai
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China.
| | - Zhiqiang Kong
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China.
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The effect of two antifungal commercial formulations on the metabolism of a commercial Saccharomyces cerevisiae strain and their repercussion on fermentation evolution and phenylalanine catabolism. Food Microbiol 2020; 92:103554. [DOI: 10.1016/j.fm.2020.103554] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2019] [Revised: 03/10/2020] [Accepted: 05/27/2020] [Indexed: 02/06/2023]
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5
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Briz-Cid N, Pose-Juan E, Nicoletti M, Simal-Gándara J, Fasoli E, Rial-Otero R. Influence of tetraconazole on the proteome profile of Saccharomyces cerevisiae Lalvin T73™ strain. J Proteomics 2020; 227:103915. [PMID: 32711165 DOI: 10.1016/j.jprot.2020.103915] [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: 02/27/2020] [Revised: 07/14/2020] [Accepted: 07/17/2020] [Indexed: 11/16/2022]
Abstract
This work aimed to evaluate the modifications on the proteome profile of Saccharomyces cerevisiae T73™ strain as a consequence of its adaptive response to the presence of tetraconazole molecules in the fermentation medium. Pasteurised grape juices were separately supplemented with tetraconazole or a commercial formulation containing 12.5% w/v of tetraconazole at two concentration levels. In addition, experiments without fungicides were developed for comparative purposes. Proteome profiles of yeasts cultured in the presence or absence of fungicide molecules were different. Independently of the fungicide treatment applied, the highest variations concerning the control sample were observed for those proteins involved in metabolic processes, especially in the metabolism of nitrogen compounds. Tetraconazole molecules altered the abundance of several enzymes involved in the biosynthesis of amino acids, purines, and ergosterol. Moreover, differences in the abundance of several enzymes of the TCA cycle were found. Changes observed were different between the active substance and the commercial formulation. SIGNIFICANCE: The presence of fungicide residues in grape juice has direct implications on the development of the aromatic profile of the wine. These alterations could be related to changes in the secondary metabolism of yeasts. However, the molecular mechanisms involved in the response of yeasts to fungicide residues remains quite unexplored. Through this exhaustive proteomic study, alterations in the amino acids biosynthesis pathways due to the presence of the tetraconazole molecules were observed. Amino acids are precursors of some important higher alcohols and ethyl acetates (such as methionol, 2-phenylethanol, isoamyl alcohol or 2-phenylacetate). Besides, the effect of tetraconazole on the ergosterol biosynthesis pathway could be related to a higher production of medium-chain fatty acids and their corresponding ethyl acetates.
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Affiliation(s)
- Noelia Briz-Cid
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA-Agri-Food Research and Transfer Cluster, Campus Auga, University of Vigo, 32004-Ourense, Spain
| | - Eva Pose-Juan
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA-Agri-Food Research and Transfer Cluster, Campus Auga, University of Vigo, 32004-Ourense, Spain
| | - Maria Nicoletti
- Department of Chemistry, Materials and Chemical Engineering "Giulio Natta", Politecnico di Milano, Milan 20131, Italy
| | - Jesús Simal-Gándara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA-Agri-Food Research and Transfer Cluster, Campus Auga, University of Vigo, 32004-Ourense, Spain
| | - Elisa Fasoli
- Department of Chemistry, Materials and Chemical Engineering "Giulio Natta", Politecnico di Milano, Milan 20131, Italy.
| | - Raquel Rial-Otero
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA-Agri-Food Research and Transfer Cluster, Campus Auga, University of Vigo, 32004-Ourense, Spain.
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6
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Sieiro-Sampedro T, Briz-Cid N, Pose-Juan E, Figueiredo-González M, González-Barreiro C, Simal-Gándara J, Cancho-Grande B, Rial-Otero R. Tetraconazole alters the methionine and ergosterol biosynthesis pathways in Saccharomyces yeasts promoting changes on volatile derived compounds. Food Res Int 2020; 130:108930. [DOI: 10.1016/j.foodres.2019.108930] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 12/16/2019] [Accepted: 12/17/2019] [Indexed: 01/23/2023]
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7
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Terpou A, Dimopoulou M, Belka A, Kallithraka S, Nychas GJE, Papanikolaou S. Effect of Myclobutanil Pesticide on the Physiological Behavior of Two Newly Isolated Saccharomyces cerevisiae Strains during Very-High-Gravity Alcoholic Fermentation. Microorganisms 2019; 7:E666. [PMID: 31835377 PMCID: PMC6956295 DOI: 10.3390/microorganisms7120666] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 11/28/2019] [Accepted: 12/02/2019] [Indexed: 12/31/2022] Open
Abstract
Yeasts are able to act as biosorbents, as their cell wall includes several components capable of binding organic xenobiotic compounds that can potentially be removed during various fermentation processes. In the present investigation, two novel Saccharomyces cerevisiae strains (LMBF-Y 16 and LMBF-Y-18), previously isolated from grapes, were studied regarding their physiological behavior (dry cell weight-DCW production, substrate uptake, and ethanol and glycerol biosynthesis) during fermentations of grape must, in some cases enriched with commercial glucose and fructose (initial total sugar concentration approximately 150 and 250 g/L, respectively). Myclobutanil (a chiral triazole fungicide broadly used as a protective agent of vine) was also added to the culture media at various concentrations in order to assess the ability of the yeasts to simultaneously perform alcoholic fermentations and detoxify the medium (i.e., to remove the fungicide). In the first set of experiments and for both tested strains, trials were carried out in either 250 mL or 2.0 L agitated shake flasks in either synthetic glucose-based experiments or grape musts. Since the results obtained in the trials where the cultures were placed in 2.0 L flasks with grape musts as substrates were superior in terms of both DCW and ethanol production, these experimental conditions were selected for the subsequent studies. Both strains showed high fermentative efficiency, producing high amounts of DCW (9.5-10.5 g/L) in parallel with high ethanol production, which in some cases achieved values very close to the maximum theoretical ethanol production yield (≈0.49 g of ethanol per g of sugar). When using grape must with initial total sugars at approximately 250 g/L (very high gravity fermentation media, close to winemaking conditions), significantly high ethanol quantities (i.e., ranging between 105 and 123 g/L) were produced. Myclobutanil addition slightly negatively affected sugar conversion into ethanol; however, in all cases, ethanol production was very satisfactory. A non-negligible myclobutanil removal during fermentation, which ranged between 5%-27%, as a result of the adsorptive or degradative capacity of the yeast was also reported. The presence of myclobutanil had no effect on DCW production and resulted in no significant differences in the biosynthesis of glycerol. Therefore, these newly isolated yeast strains could be excellent candidates for simultaneous high ethanol production and parallel pesticide removal in a general biorefinery concept demonstrating many environmental benefits.
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Affiliation(s)
| | | | | | | | | | - Seraphim Papanikolaou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (A.T.); (M.D.); (A.B.); (S.K.); (G.-J.E.N.)
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8
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Sieiro-Sampedro T, Pose-Juan E, Briz-Cid N, Figueiredo-González M, Torrado-Agrasar A, González-Barreiro C, Simal-Gandara J, Cancho-Grande B, Rial-Otero R. Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism. Food Res Int 2019; 126:108566. [DOI: 10.1016/j.foodres.2019.108566] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 07/01/2019] [Accepted: 07/14/2019] [Indexed: 12/14/2022]
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9
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Sieiro-Sampedro T, Figueiredo-González M, González-Barreiro C, Simal-Gandara J, Cancho-Grande B, Rial-Otero R. Impact of mepanipyrim and tetraconazole in Mencía wines on the biosynthesis of volatile compounds during the winemaking process. Food Chem 2019; 300:125223. [DOI: 10.1016/j.foodchem.2019.125223] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Revised: 07/17/2019] [Accepted: 07/21/2019] [Indexed: 02/02/2023]
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10
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Dzedze N, Van Breda V, Hart R, Van Wyk J. Wine chemical, sensory, aroma compound and protein analysis of wines produced from chemical and biological fungicide treated Chenin blanc grapes. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.06.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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11
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Camara MA, Martínez G, Cermeño S, Zafrilla P, Oliva J. Influence of fungicide residues and in vitro gastrointestinal digestion on total antioxidant capacity and phenolic fraction of Graciano and Tempranillo red wines. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2019; 54:942-947. [PMID: 31407614 DOI: 10.1080/03601234.2019.1652073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The effect of fenhexamid, mepanipyrim and cyazofamid fungicides on in vitro bioavailability of antioxidant activity and phenolic compounds of Tempranillo and Graciano red wine was studied by simulating the digestive process by dialysis in semipermeable membranes. Determination of antioxidant activity was through reaction with the DPPH • radical and the measurement of phenolic compounds was made with liquid chromatography with diode detector (HPLC-DAD). Fenhexamid, mepanipyrim and cyazofamid reduce the total polyphenol content in both wines. During dialysis there was a large loss of total polyphenols (80-90%) and of antioxidant activity (> 90%). The bioavailability of the phenolic compounds is lower than that for non-treated wines and the highest dialization percentages were found for stilbenes > 50%. While for the remaining phenolic fraction the order is the following hydroxycinnamic derivatives > anthocyanins > flavonols.
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Affiliation(s)
- Miguel A Camara
- Department of Agricultural Chemistry, Geology and Pedology, Faculty of Chemistry, University of Murcia, Murcia, Spain
| | - Gracia Martínez
- Department of Agricultural Chemistry, Geology and Pedology, Faculty of Chemistry, University of Murcia, Murcia, Spain
| | - Sandra Cermeño
- Department of Agricultural Chemistry, Geology and Pedology, Faculty of Chemistry, University of Murcia, Murcia, Spain
| | - Pilar Zafrilla
- Department of Food Technology and Nutrition, Catholic University of San Antonio, Murcia, Spain
| | - Jose Oliva
- Department of Agricultural Chemistry, Geology and Pedology, Faculty of Chemistry, University of Murcia, Murcia, Spain
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12
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Wang Z, Wang X, Cang T, Zhao X, Wu S, Qi P, Wang X, Xu X, Wang Q. Positive effects of an oil adjuvant on efficacy, dissipation and safety of pyrimethanil and boscalid on greenhouse strawberry. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2018; 160:127-133. [PMID: 29793201 DOI: 10.1016/j.ecoenv.2018.04.064] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 04/16/2018] [Accepted: 04/27/2018] [Indexed: 06/08/2023]
Abstract
Methylated vegetable oil adjuvants can enhance initial deposition and decrease the required dosages of pesticides sprayed on plants, so an oil adjuvant mixed with fungicides were used to prevent and control gray mold in greenhouse strawberry. As the persistence and dietary exposure risks from fungicides on strawberries after using adjuvants have not been assessed, the efficacy, dissipation and safety of pyrimethanil and boscalid in the presence and absence of a methylated vegetable oil adjuvant were evaluated. To better describe the actual use of fungicides in greenhouse strawberry, twice repeated application of fungicides were conducted follower by an optimized QuEChERS pre-treatment method. When applied at 60% of their recommended dosages with the adjuvant, the efficacy of pyrimethanil and boscalid for gray mold was similar to that shown by the treatment of 100% fungicides in absence of the adjuvant based on Duncan's Multiple-Range test, and their average residues increased to 89.0% and 89.3%, respectively. The adjuvant enhanced the accumulation effect of pyrimethanil residue by 31.7% after repeated applications, and the half-lives were similar (5.2 and 4.2 d). The adjuvant had comparable accumulation effects (1.75 and 1.83) and similar half-lives (5.4 and 5.5 d) for boscalid. In absence of adjuvant, the risk quotients (RQs) of pyrimethanil (0.41 and 0.33) and boscalid (0.49 and 0.63) after twice applications at pre-harvest interval were lower than 1. Adding the methylated vegetable oil adjuvant to fungicides would result in unprolonging half-life and acceptably low dietary exposure risk on strawberries, but lower dosage of fungicides were used.
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Affiliation(s)
- Zhiwei Wang
- State Key Lab Breeding Base for Zhejiang Sustainable Plant Pest Control, MOA Key Lab for Pesticide Residue Detection, Zhejiang Province Key Lab of Detection for Pesticide Residues and Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Xinquan Wang
- State Key Lab Breeding Base for Zhejiang Sustainable Plant Pest Control, MOA Key Lab for Pesticide Residue Detection, Zhejiang Province Key Lab of Detection for Pesticide Residues and Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Tao Cang
- State Key Lab Breeding Base for Zhejiang Sustainable Plant Pest Control, MOA Key Lab for Pesticide Residue Detection, Zhejiang Province Key Lab of Detection for Pesticide Residues and Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Xueping Zhao
- State Key Lab Breeding Base for Zhejiang Sustainable Plant Pest Control, MOA Key Lab for Pesticide Residue Detection, Zhejiang Province Key Lab of Detection for Pesticide Residues and Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Shenggan Wu
- State Key Lab Breeding Base for Zhejiang Sustainable Plant Pest Control, MOA Key Lab for Pesticide Residue Detection, Zhejiang Province Key Lab of Detection for Pesticide Residues and Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Peipei Qi
- State Key Lab Breeding Base for Zhejiang Sustainable Plant Pest Control, MOA Key Lab for Pesticide Residue Detection, Zhejiang Province Key Lab of Detection for Pesticide Residues and Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Xiangyun Wang
- State Key Lab Breeding Base for Zhejiang Sustainable Plant Pest Control, MOA Key Lab for Pesticide Residue Detection, Zhejiang Province Key Lab of Detection for Pesticide Residues and Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Xiahong Xu
- State Key Lab Breeding Base for Zhejiang Sustainable Plant Pest Control, MOA Key Lab for Pesticide Residue Detection, Zhejiang Province Key Lab of Detection for Pesticide Residues and Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Qiang Wang
- State Key Lab Breeding Base for Zhejiang Sustainable Plant Pest Control, MOA Key Lab for Pesticide Residue Detection, Zhejiang Province Key Lab of Detection for Pesticide Residues and Control, Institute of Quality and Standard for Agro-products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
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Escribano-Viana R, Portu J, Garijo P, Gutiérrez AR, Santamaría P, López-Alfaro I, López R, González-Arenzana L. Evaluating a preventive biological control agent applied on grapevines against Botrytis cinerea and its influence on winemaking. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4517-4526. [PMID: 29479822 DOI: 10.1002/jsfa.8977] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Revised: 01/25/2018] [Accepted: 02/19/2018] [Indexed: 05/09/2023]
Abstract
BACKGROUND This research was aimed to study the influence on grape and wine quality and on the fermentation processes of the application of a preventive biological treatment against Botrytis cinerea in Tempranillo Rioja grapevines. For this purpose, a biofungicide containing Bacillus subtilis QST713 was applied twice to the vineyard. RESULTS Results were compared with non-treated samples from the same vineyard and with samples treated with a chemical fungicide composed of fenhexamid. Data showed that general grape quality and spontaneous alcoholic fermentation performance were not influenced by either fungicide application. The chemical fungicide had a considerable influence on the clonal diversity of Saccharomyces cerevisiae species, which led to the alcoholic fermentation. Furthermore, it caused longer malolactic fermentation than with the biological fungicide and in the control. The biofungicide made malolactic fermentation 1 day shorter because the establishment of the commercial lactic acid bacteria used as a starter culture was total. After malolactic fermentation, the wines did not show significant differences in general oenological parameters. CONCLUSION Preventive biofungicide treatment against B. cinerea did not negatively influence the quality of grapes and wines and the fermentation processes. Therefore, biological control of B. cinerea with B. subtilis applied on grapevines could be advisable in oenological terms. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Rocío Escribano-Viana
- ICVV, Instituto de Ciencias de la Vid y del Vino, (Gobierno de La Rioja, Universidad de La Rioja, CSIC), Finca La Grajera, Ctra. Burgos km 6, Logroño (La Rioja), Spain
| | - Javier Portu
- ICVV, Instituto de Ciencias de la Vid y del Vino, (Gobierno de La Rioja, Universidad de La Rioja, CSIC), Finca La Grajera, Ctra. Burgos km 6, Logroño (La Rioja), Spain
| | - Patrocinio Garijo
- ICVV, Instituto de Ciencias de la Vid y del Vino, (Gobierno de La Rioja, Universidad de La Rioja, CSIC), Finca La Grajera, Ctra. Burgos km 6, Logroño (La Rioja), Spain
| | - Ana Rosa Gutiérrez
- ICVV, Instituto de Ciencias de la Vid y del Vino, (Gobierno de La Rioja, Universidad de La Rioja, CSIC), Finca La Grajera, Ctra. Burgos km 6, Logroño (La Rioja), Spain
| | - Pilar Santamaría
- ICVV, Instituto de Ciencias de la Vid y del Vino, (Gobierno de La Rioja, Universidad de La Rioja, CSIC), Finca La Grajera, Ctra. Burgos km 6, Logroño (La Rioja), Spain
| | - Isabel López-Alfaro
- ICVV, Instituto de Ciencias de la Vid y del Vino, (Gobierno de La Rioja, Universidad de La Rioja, CSIC), Finca La Grajera, Ctra. Burgos km 6, Logroño (La Rioja), Spain
| | - Rosa López
- ICVV, Instituto de Ciencias de la Vid y del Vino, (Gobierno de La Rioja, Universidad de La Rioja, CSIC), Finca La Grajera, Ctra. Burgos km 6, Logroño (La Rioja), Spain
| | - Lucía González-Arenzana
- ICVV, Instituto de Ciencias de la Vid y del Vino, (Gobierno de La Rioja, Universidad de La Rioja, CSIC), Finca La Grajera, Ctra. Burgos km 6, Logroño (La Rioja), Spain
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14
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Jiménez-Moreno N, Moler JA, Urmeneta H, Suberviola-Ripa J, Cibriain-Sabalza F, Gandía LM, Ancín-Azpilicueta C. Oak wood extracts applied to the grapevine. An alternative to obtain quality Garnacha wines. Food Res Int 2018; 105:628-636. [DOI: 10.1016/j.foodres.2017.11.070] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2017] [Revised: 11/06/2017] [Accepted: 11/26/2017] [Indexed: 11/27/2022]
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15
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Influence of matrix on the bioavailability of nine fungicides in wine grape and red wine. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-017-3031-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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He YN, Ning PF, Yue TX, Zhang ZW. Volatile profiles of Cabernet Gernischet wine under rain-shelter cultivation and open-field cultivation using solid-phase micro-extraction–gas chromatography/mass spectrometry. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1174711] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Yan-Nan He
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
| | - Peng-Fei Ning
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
| | - Tai-Xin Yue
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
| | - Zhen-Wen Zhang
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi, China
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Đorđević TM, Đurović-Pejčev RD. The potency of Saccharomyces cerevisiae and Lactobacillus plantarum to dissipate organophosphorus pesticides in wheat during fermentation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:4205-4215. [PMID: 28115761 PMCID: PMC5223255 DOI: 10.1007/s13197-016-2408-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/26/2016] [Accepted: 11/13/2016] [Indexed: 10/20/2022]
Abstract
The degradation behaviour of pirimiphos methyl with Saccharomyces cerevisiae and chlorpyrifos methyl with Lactobacillus plantarum in wheat during fermentation was studied. Yeast fermentation was especially effective for reduction of pirimiphos methyl applied at 5 mg kg-1 (maximum residue limit-MRL) causing dissipation for max 48.8%. Pesticide reduction rate decreased with an increase of fortification rate. Thus in samples fortified with 25 and 75 mg kg-1 a reduction up to 27.1%, and 23.7% respectively, was observed. Activity of L. plantarum was especially effective for reduction of chlorpyrifos methyl applied at 3 mg kg-1 (MRL) causing dissipation for max 56.7%. This reduction rate decreased with an increase of fortification rate. In samples contaminated with 15 and 45 mg kg-1 dissipation reached up to 38.6% and 34.7% respectively. For both experiments, initial inoculums sizes had no statistically significant effect on pesticides dissipation level, while concerning fermentation temperatures at all fortification levels the highest degradations occurred at 30 °C. Overall, regardless fermentation parameters, the degradation rate constants of pirimiphos methyl fermented with yeast were increased comparing with control samples by 255-573, 56-116 and 119-594% in samples contaminated at MRL, 5MRL and 15MRL of pesticide, while the degradation rate constants of chlorpyrifos methyl fermented with lactobacilli were increased by 74-769, 59-237 and 46-469% respectively. These results evidenced that yeast and lactobacilli played an important role in promoting pirimiphos methyl i.e. chlorpyrifos methyl dissipation in wheat.
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Affiliation(s)
- Tijana M. Đorđević
- Institute of Pesticides and Environmental Protection, Banatska 31b, Belgrade, 11080 Serbia
| | - Rada D. Đurović-Pejčev
- Institute of Pesticides and Environmental Protection, Banatska 31b, Belgrade, 11080 Serbia
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18
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Sugar cane spirit (cachaça): Effects of mixed inoculum of yeasts on the sensory and chemical characteristics. Food Res Int 2016; 85:76-83. [PMID: 29544855 DOI: 10.1016/j.foodres.2016.04.014] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2016] [Revised: 03/31/2016] [Accepted: 04/09/2016] [Indexed: 01/12/2023]
Abstract
The main goal of this study was to produce cachaça using a mixed inoculum of Saccharomyces cerevisiae and Meyerozyma caribbica and characterize the produced beverage using HPLC, GC-FID, GC-MS and sensorial analysis. Additionally, the use of MALDI-TOF as a tool to characterize and monitor pure and mixed inocula fermenting sugar cane juice was also evaluated. Vat fermentations were carried out for three consecutive batches using autoclaved 16°Brix sugar cane juice fermented by a mixed inoculum of M. caribbica 107 cells/mL and S. cerevisiae 108 cells/mL. The cachaça produced by the mixed culture of M. caribbica and S. cerevisiae showed the highest concentration of volatile compounds associated with good sensory descriptors such as ethyl hexanoate (114.11μg/L), 2-phenylethyl acetate (2.77μg/L), a-terpineol (0.45μg/L), b-citronellol (2.47μg/L), and geraniol (0.24μg/L). This beverage consequently showed greater acceptance in the sensorial analysis for taste and aroma, especially by younger panelists. The feasibility of MALDI-TOF use under studied conditions was demonstrated by the comparison of the results obtained from yeast cultivation in YPD broth, YPD agar and sugar cane juice, showing that there was no interference of sugar cane juice in protein profile. The results obtained from MALDI-TOF analysis showed that the protein extraction directly from sugar cane juice under fermentation, without the traditional plating step, allowed the distinction between mixed and pure inocula even under different M. caribbica populations and Brix degrees.
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Noguerol-Pato R, Fernández-Cruz T, Sieiro-Sampedro T, González-Barreiro C, Cancho-Grande B, Cilla-García DA, García-Pastor M, Martínez-Soria MT, Sanz-Asensio J, Simal-Gándara J. Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1344-1354. [PMID: 26808836 DOI: 10.1021/acs.jafc.5b05187] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The effects of four fungicides commonly used for the control of fungal diseases in vines and grapes in the course of winemaking were tested. The concentration of fungicide residues was monitored throughout the process to establish their kinetics of dissipation. In all cases the percentages of dissipation were >68%, which shows the detoxificant effect of the winemaking process. On the other hand, the effect of the fungicide residues on the aroma composition of Tempranillo red wines was tested. To evaluate possible modifications on the aroma profile of wines, seven odorant series (ripe fruits, fresh fruits, lactic, floral, spicy, vinous, and herbaceous) were built from the odor activity values (OAVs) obtained for each volatile compound. Ripe fruits and fresh fruits were the major aromatic attributes in all Tempranillo red wines. These two odorant series registered the highest variations in their total OAVs with respect to the control wine, especially with the application of boscalid + kresoxim-methyl into vines, leading to a decrease in the ripe fruit and fresh fruit nuances of the resulting wines. Moreover, when the effect of these fungicides on the aroma of Tempranillo red wines was compared throughout two years (2012 and 2013), wines elaborated from grapes treated in the field with boscalid + kresoxim-methyl in 2013 displayed the highest variation in aroma profile with respect to control wine.
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Affiliation(s)
- Raquel Noguerol-Pato
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
| | - Tania Fernández-Cruz
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
| | - Thais Sieiro-Sampedro
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
| | - Carmen González-Barreiro
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
| | - Beatriz Cancho-Grande
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
| | - Diego-Augusto Cilla-García
- Analytical Chemistry Group, Chemistry Department, Faculty of Sciences, University of La Rioja , E-26006 Logroño, Spain
| | - María García-Pastor
- Analytical Chemistry Group, Chemistry Department, Faculty of Sciences, University of La Rioja , E-26006 Logroño, Spain
| | - María-Teresa Martínez-Soria
- Analytical Chemistry Group, Chemistry Department, Faculty of Sciences, University of La Rioja , E-26006 Logroño, Spain
| | - Jesús Sanz-Asensio
- Analytical Chemistry Group, Chemistry Department, Faculty of Sciences, University of La Rioja , E-26006 Logroño, Spain
| | - Jesús Simal-Gándara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo , E-32004 Ourense, Spain
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20
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Comparison of Different Extraction Methods in the Analysis of Volatile Compounds in Pomegranate Juice. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0410-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Xiao Z, Fan B, Niu Y, Wu M, Liu J, Ma S. Characterization of odor-active compounds of various Chrysanthemum essential oils by gas chromatography-olfactometry, gas chromatography-mass spectrometry and their correlation with sensory attributes. J Chromatogr B Analyt Technol Biomed Life Sci 2015; 1009-1010:152-62. [PMID: 26735711 DOI: 10.1016/j.jchromb.2015.12.029] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2015] [Revised: 11/11/2015] [Accepted: 12/17/2015] [Indexed: 11/17/2022]
Abstract
Volatiles of five kinds of Chrysanthemum essential oils with different manufactures were characterized by descriptive sensory analysis, gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and statistics analysis. Six sensory attributes (floral, woody, grassy, fruity, sour and minty) were selected to assess Chrysanthemum essential oils. A total of 38 volatile compounds were detected and quantified using standard substances by GC-O and GC-MS. Terpenes constituted the largest chemical group among the volatiles of the essential oils. Then partial least squares regression (PLSR) was used to elucidate the relationship between sensory attributes and aroma compounds. The result showed that α-pinene, β-thujene, α-terpinolen, β-cubebene, caryophyllene, (Z)β-farnesene, (-)-spathulenol, linalool, camphor, camphene, 4-terpineol, Z-citral and 4-isopropyltoluene were typical aroma compounds covaried with characteristic aroma of Chrysanthemum essential oils.
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Affiliation(s)
- Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China; Shanghai Research Institute of Fragrance & Flavor Industry, Shanghai 200232, PR China
| | - Binbin Fan
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
| | - Minling Wu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Junhua Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Shengtao Ma
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
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