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Buche G, Laffon M, Fougère L, Destandau E. Evaluation and Comparison of Dermo-Cosmetic Activities of Three Oak Species by Targeting Antioxidant Metabolites and Skin Enzyme Inhibitors. Metabolites 2023; 13:804. [PMID: 37512511 PMCID: PMC10384454 DOI: 10.3390/metabo13070804] [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: 05/17/2023] [Revised: 06/20/2023] [Accepted: 06/24/2023] [Indexed: 07/30/2023] Open
Abstract
The two main species, sessile oak (Quercus petraea Liebl.) and pedunculate oak (Quercus robur L.), predominant in French forests, are mainly used for aging wines and spirits; however, the potential of oak wood extract as a source of natural antioxidants, due to its high polyphenol content, could be more widely exploited. This study focuses on three oak species, the two that are well-known, namely, sessile and pedunculate oak, and a third that has seldom been described and valorized, namely, pubescent oak (Quercus pubescens). Water extracts of these three species were fractionated by semi-preparative HPLC. The antioxidant activities of crude extracts and fractions were measured by colorimetric and enzymatic tests. The anti-elastase and anti-collagenase activities of the extracts and their fractions were also evaluated. In parallel, samples were analyzed by UHPLC-HRMS to correlate the activity with the molecular composition using molecular networks. The results obtained for the total extract of the three species were compared to determine if the activity depended on the species. The results within the same species were also compared to highlight which fraction and, therefore, which molecular family was involved in the activity of the total extract. The various antioxidant tests showed good activity of the total extract for the three species of oak and a very good anti-collagenase activity. The antioxidant activity of oak extract has already been proven in the literature and this is correlated with its richness in polyphenols. This study shows that each molecular family of the extract contributes to the activities of the total extract. Oak extract can be used to neutralize the ROS produced during oxidative stress and to prevent the degradation of collagen and elastase during skin aging. Its complementary properties make oak extract a valuable ingredient to act against skin aging.
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Affiliation(s)
- Gaëlle Buche
- Institut de Chimie Organique et Analytique, Université d'Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France
| | - Malorie Laffon
- Institut de Chimie Organique et Analytique, Université d'Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France
| | - Laëtitia Fougère
- Institut de Chimie Organique et Analytique, Université d'Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France
| | - Emilie Destandau
- Institut de Chimie Organique et Analytique, Université d'Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France
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Buche G, Colas C, Fougère L, Destandau E. Oak Species Quercus robur L. and Quercus petraea Liebl. Identification Based on UHPLC-HRMS/MS Molecular Networks. Metabolites 2021; 11:684. [PMID: 34677399 PMCID: PMC8540037 DOI: 10.3390/metabo11100684] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 09/30/2021] [Accepted: 10/04/2021] [Indexed: 11/28/2022] Open
Abstract
Two species of oak are dominant in French forests: pedunculate oak (Quercus robur L.) and sessile oak (Quercus petraea Liebl.). Their differentiation is not straightforward but is essential to better understand their respective molecular content in order to better valorize them. Thus, to improve oak species identification, an untargeted UHPLC-HRMS/MS method associated with a two-step data treatment was developed to analyze a wide range of specialized metabolites enabling the comparison of both species of oak extracts. Pooled extracts from sessile and pedunculate oaks, composed of extracts from several trees of pure species from various origins, were compared using first the Venn diagram, as a quick way to get an initial idea of how close the extracts are, and then using a molecular network to visualize, on the one hand, the ions shared between the two species and, on the other hand, the compounds specific to one species. The molecular network showed that the two species shared common clusters mainly representative of tannins derivatives and that each species has specific molecules with similar fragmentation patterns, associated in specific clusters. This methodology was then applied to compare these two pooled extracts to unknown individuals in order to determine the species. The Venn diagram allowed for the quick presumption of the species of the individual and then the species could be assigned more precisely with the molecular network, at the level of specific clusters. This method, developed for the first time, has several interests. First, it makes it possible to discriminate the species and to correctly assign the species of unknown samples. Moreover, it gave an overview of the metabolite composition of each sample to better target oak tree utilization and valorization.
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Affiliation(s)
- Gaëlle Buche
- Institut de Chimie Organique et Analytique, Université d’Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France; (G.B.); (C.C.); (L.F.)
| | - Cyril Colas
- Institut de Chimie Organique et Analytique, Université d’Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France; (G.B.); (C.C.); (L.F.)
- Centre de Biophysique Moléculaire, CNRS-Université d’Orléans, UPR 4301, CEDEX 2, 45071 Orléans, France
| | - Laëtitia Fougère
- Institut de Chimie Organique et Analytique, Université d’Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France; (G.B.); (C.C.); (L.F.)
| | - Emilie Destandau
- Institut de Chimie Organique et Analytique, Université d’Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France; (G.B.); (C.C.); (L.F.)
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Buche G, Colas C, Fougère L, Giordanengo T, Destandau E. Untargeted UHPLC-Q-TOF-HRMS based determination of discrimating compounds for oak species Quercus robur L. and Quercus petraea Liebl. identification. PHYTOCHEMICAL ANALYSIS : PCA 2021; 32:660-671. [PMID: 33197960 DOI: 10.1002/pca.3013] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 10/21/2020] [Accepted: 10/23/2020] [Indexed: 06/11/2023]
Abstract
INTRODUCTION Two species of oak are dominant in French forests: pedunculate oak (Quercus robur L.) and sessile oak (Quercus petraea Liebl.). Differentiating oak species is difficult, since features such as morphological characters, geographical origin and grain are not always relevant. Even if the former is generally richer in tannin compounds while the latter is often richer in aromatic compounds, the intra-species variability is high. The characterisation of the oak species remains a suitable indicator of the molecular composition and quality of the wood. OBJECTIVES The aim of this study was to determine differentiating molecules allowing oak species identification in order to assist in a suitable wood selection for a better oak tree valorisation since the selection of the oak wood to be used in the production of barrels plays an essential role in wine ageing. MATERIALS AND METHODS Oak wood samples were collected both in forests and in cooperage timber yards. An untargeted metabolomic approach using ultra-high-pressure liquid chromatography qualitative time-of-flight high-resolution mass spectrometry (UHPLC-Q-TOF-HRMS) associated to multivariate statistical analyses (hierarchical ascendant clustering and partial least squares discriminant analysis) was implemented to determine molecular markers of oak species. RESULTS Heartwood was identified as the suitable wood part to distinguish oak species. Discriminating molecules did not depend on the sample set. The pedunculate species showed overexpression of bartogenic derivatives while sessile oak presented a higher content in oak lactone precursors and in quercotriterpenosids. CONCLUSION The developed method allowed the identification of relevant compounds for oak species identification to a better wood valorisation and selection.
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Affiliation(s)
- Gaëlle Buche
- Institut de Chimie Organique et Analytique, Université d'Orléans - CNRS, UMR 7311 BP 6759, Orléans, France
| | - Cyril Colas
- Institut de Chimie Organique et Analytique, Université d'Orléans - CNRS, UMR 7311 BP 6759, Orléans, France
- Centre de Biophysique Moléculaire, CNRS - Université d'Orléans, UPR 4301, Orléans, France
| | - Laëtitia Fougère
- Institut de Chimie Organique et Analytique, Université d'Orléans - CNRS, UMR 7311 BP 6759, Orléans, France
| | | | - Emilie Destandau
- Institut de Chimie Organique et Analytique, Université d'Orléans - CNRS, UMR 7311 BP 6759, Orléans, France
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Gammacurta M, Laboyrie J, Prida A, Lavigne V, Moine V, Darriet P, Marchal A. Contribution of Grapes and Oak Wood Barrels to Pyrrole Contents in Chardonnay Wines: The Influence of Several Cooperage Parameters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8179-8189. [PMID: 34259507 DOI: 10.1021/acs.jafc.1c01633] [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: 06/13/2023]
Abstract
The influence of some enological parameters on pyrrole concentrations in Chardonnay wines was studied. First, a quantitative method to assay five pyrroles was optimized and applied to determine their content in wines produced in different containers. All pyrroles were observed in wines aged in a stainless-steel tank, which indicated that they have a varietal or fermentative origin. However, their concentrations were significantly higher in wines made in new barrels than in older barrels or in a stainless-steel tank, so oak wood may largely contribute during the winemaking process. A quantitative method to assay pyrroles in oak wood extract was also developed to study the influence of several cooperage parameters such as different types of traditional toasting, as well as the temperature and the time of toasting. Significant differences were observed on pyrrole concentrations in oak wood extracts according to these different cooperage parameters. These findings bring new perspectives to the monitoring of winemaking and the aging of Chardonnay wines.
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Affiliation(s)
- Marine Gammacurta
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
| | - Justine Laboyrie
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
| | - Andrei Prida
- Seguin Moreau France, Z.I. Merpins, Cognac F-16103, France
| | - Valérie Lavigne
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
- Seguin Moreau France, Z.I. Merpins, Cognac F-16103, France
| | - Virginie Moine
- Biolaffort, 11 rue Aristide Berges, Floirac 33210, France
| | - Philippe Darriet
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
| | - Axel Marchal
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
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Al Hamoui Dit Banni G, Nasreddine R, Fayad S, Cao-Ngoc P, Rossi JC, Leclercq L, Cottet H, Marchal A, Nehmé R. Screening for pancreatic lipase natural modulators by capillary electrophoresis hyphenated to spectrophotometric and conductometric dual detection. Analyst 2021; 146:1386-1401. [PMID: 33404014 DOI: 10.1039/d0an02234a] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
The search for novel pancreatic lipase (PL) inhibitors has gained increasing attention in recent years. For the first time, a dual detection capillary electrophoresis (CE)-based homogeneous lipase assay was developed employing both the offline and online reaction modes. The hydrolysis of 4-nitrophenyl butyrate (4-NPB) catalyzed by PL into 4-nitrophenol and butyrate was monitored by spectrophotometric and conductimetric detection, respectively. The assays presented several advantages such as economy in consumption (few tens of nanoliters for online assays to few tens of microliters for offline assays), no modification of lipase, rapidity (<10 min) and versatility. Tris/MOPS (10 mM, pH 6.6) was used as the background electrolyte and the incubation buffer for enzymatic reactions. We confirmed that in the conditions of the study (small substrate 4-NPB, 37 °C, pH 6.6), the PL was active even in the absence of dipalmitoylphosphatidylcholine (DPPC) vesicles, generally used to mimic the lipid-water interface. This was confirmed by the maximum velocity (Vmax) and the Michaelis-Menten constant (Km) values that were the same order of magnitude in the absence and presence of DPPC. The developed method was used to screen crude aqueous plant extracts and purified compounds. We were able to identify the promising PL inhibition of hawthorn leaf herbal infusions at 1 mg mL-1 (37%) and PL activation by fresh and dry hawthorn flowers (∼24%). Additionally, two triterpenoids purified from extracts of oakwood were identified for the first time as potent PL inhibitors demonstrating 51 and 58% inhibition at 1 mg mL-1, respectively.
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Affiliation(s)
- Ghassan Al Hamoui Dit Banni
- Institut de Chimie Organique et Analytique (ICOA), CNRS FR 2708 - UMR 7311, Université d'Orléans, 45067 Orléans, France.
| | - Rouba Nasreddine
- Institut de Chimie Organique et Analytique (ICOA), CNRS FR 2708 - UMR 7311, Université d'Orléans, 45067 Orléans, France.
| | - Syntia Fayad
- Institut de Chimie Organique et Analytique (ICOA), CNRS FR 2708 - UMR 7311, Université d'Orléans, 45067 Orléans, France. and Université de Bordeaux, ISVV, EA 5477, Unité de recherche Œnologie, USC 1366 INRA, F-33882, Villenave d'Ornon, France
| | - Phu Cao-Ngoc
- IBMM, University of Montpellier, CNRS, ENSCM, 34059 Montpellier, France
| | | | - Laurent Leclercq
- IBMM, University of Montpellier, CNRS, ENSCM, 34059 Montpellier, France
| | - Hervé Cottet
- IBMM, University of Montpellier, CNRS, ENSCM, 34059 Montpellier, France
| | - Axel Marchal
- Université de Bordeaux, ISVV, EA 5477, Unité de recherche Œnologie, USC 1366 INRA, F-33882, Villenave d'Ornon, France
| | - Reine Nehmé
- Institut de Chimie Organique et Analytique (ICOA), CNRS FR 2708 - UMR 7311, Université d'Orléans, 45067 Orléans, France.
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Winstel D, Bahammou D, Albertin W, Waffo-Téguo P, Marchal A. Untargeted LC-HRMS profiling followed by targeted fractionation to discover new taste-active compounds in spirits. Food Chem 2021; 359:129825. [PMID: 33940473 DOI: 10.1016/j.foodchem.2021.129825] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 04/14/2021] [Accepted: 04/15/2021] [Indexed: 11/19/2022]
Abstract
Taste is a key driver of food and beverage acceptability due to its role in consumers' pleasure. The great interest that natural food and beverages now arouse lies notably in the complexity of their taste, which in turn is related to a wide range of taste-active compounds. Going beyond the classic divide between targeted and untargeted strategies, an integrative methodology to spirits was applied. Untargeted profiling of several cognac spirits was implemented by LC-HRMS to identify compounds of interest among hundreds of ions. A targeted fractionation protocol was then developed. By using HRMS and NMR, dihydrodehydrodiconiferyl alcohol was identified and described for the first time in spirits and oak wood. It was characterized as sweet at 2 mg/L in two matrices and was quantified in spirits up to 4 mg/L. These findings demonstrated how this methodology is relevant and effective to discover new taste-active compounds.
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Affiliation(s)
- Delphine Winstel
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Delphine Bahammou
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Warren Albertin
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Pierre Waffo-Téguo
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Axel Marchal
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
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Al Hamoui Dit Banni G, Nasreddine R, Fayad S, Colas C, Marchal A, Nehmé R. Investigation of lipase-ligand interactions in porcine pancreatic extracts by microscale thermophoresis. Anal Bioanal Chem 2021; 413:3667-3681. [PMID: 33797603 DOI: 10.1007/s00216-021-03314-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 03/18/2021] [Accepted: 03/24/2021] [Indexed: 12/19/2022]
Abstract
The evaluation of binding affinities between large biomolecules and small ligands is challenging and requires highly sensitive techniques. Microscale thermophoresis (MST) is an emerging biophysical technique used to overcome this limitation. This work describes the first MST binding method to evaluate binding affinities of small ligands to lipases from crude porcine pancreatic extracts. The conditions of the MST assay were thoroughly optimized to successfully evaluate the dissociation constant (Kd) between pancreatic lipases (PL) and triterpenoid compounds purified from oakwood. More precisely, the fluorescent labeling of PL (PL*) using RED-NHS dye was achieved via a buffer exchange procedure. The MST buffer was composed of 20 mM NaH2PO4 + 77 mM NaCl (pH 6.6) with 0.05% Triton-X added to efficiently prevent protein aggregation and adsorption, even when using only standard, uncoated MST capillaries. Storage at -20 °C ensured stability of PL* and its fluorescent signal. MST results showed that crude pancreatic extracts were suitable as a source of PL for the evaluation of binding affinities of small ligands. Quercotriterpenoside-I (QTT-I) demonstrated high PL* binding affinity (31 nM) followed by 3-O-galloylbarrinic acid (3-GBA) (500 nM) and bartogenic acid (BA) (1327 nM). To enrich the 50 kDa lipase responsible for the majority of hydrolysis activity in the crude pancreatic extracts, ammonium sulfate precipitation was attempted and its efficiency confirmed using capillary electrophoresis (CE)-based activity assays and HRMS. Moreover, to accurately explain enzyme modulation mechanism, it is imperative to complement binding assays with catalytic activity ones.
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Affiliation(s)
- Ghassan Al Hamoui Dit Banni
- Institut de Chimie Organique et Analytique (ICOA), CNRS FR 2708 - UMR 7311, Université d'Orléans, 45067, Orléans, France
| | - Rouba Nasreddine
- Institut de Chimie Organique et Analytique (ICOA), CNRS FR 2708 - UMR 7311, Université d'Orléans, 45067, Orléans, France
| | - Syntia Fayad
- Institut des Sciences de la Vigne et du Vin (ISVV), EA 5477, Unité de recherche Œnologie, USC 1366 INRA, Université de Bordeaux, 33882, Villenave d'Ornon, France
| | - Cyril Colas
- Institut de Chimie Organique et Analytique (ICOA), CNRS FR 2708 - UMR 7311, Université d'Orléans, 45067, Orléans, France.,Centre de Biophysique Moléculaire, CNRS-Université d'Orléans, UPR 4311, 45071, Orléans CEDEX 2, France
| | - Axel Marchal
- Institut des Sciences de la Vigne et du Vin (ISVV), EA 5477, Unité de recherche Œnologie, USC 1366 INRA, Université de Bordeaux, 33882, Villenave d'Ornon, France
| | - Reine Nehmé
- Institut de Chimie Organique et Analytique (ICOA), CNRS FR 2708 - UMR 7311, Université d'Orléans, 45067, Orléans, France.
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Ma YY, Zhao DG, Zhang R, He X, Li BQ, Zhang XZ, Wang Z, Zhang K. Identification of bioactive compounds that contribute to the α-glucosidase inhibitory activity of rosemary. Food Funct 2020; 11:1692-1701. [PMID: 32037413 DOI: 10.1039/c9fo02448d] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
To investigate the bioactive compounds that contribute to the α-glucosidase inhibitory activity of rosemary, phenolics and triterpene acids were characterized and quantified using quadrupole-Orbitrap mass spectrometry and enzyme assay. Two phenolic diterpenes (carnosol and hydroxy p-quinone carnosic acid) and two triterpene acids (betulinic acid and ursolic acid) were identified as potent α-glucosidase inhibitors. Carnosol, a major diterpene in rosemary, showed significant α-glucosidase inhibitory activity with IC50 value of 12 μg mL-1, and its inhibition mode was competitive. The inhibition mechanism of carnosol on α-glucosidase was further investigated by a combination of surface plasmon resonance (SPR) spectroscopy, fluorescence quenching studies and molecular-modeling techniques. The SPR assay suggested that carnosol had a high affinity to α-glucosidase with equilibrium dissociation constant (KD) value of 72.6 M. Fluorescence quenching studies indicated that the binding between carnosol and α-glucosidase was spontaneous and mainly driven by hydrophobic forces. Molecular docking studies revealed that carnosol bound to the active site of α-glucosidase. Furthermore, the oral administration of carnosol at 30 mg kg-1 significantly reduced the postprandial blood glucose levels of normal mice. This is the first report on the α-glucosidase inhibition and hypoglycemic activity of phenolic diterpenes, and these results could facilitate the utilization of rosemary as a dietary supplement for the treatment of diabetes.
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Affiliation(s)
- Yan-Yan Ma
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, China.
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Wanikawa A. Flavors in Malt Whisky: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1795795] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Akira Wanikawa
- The Nikka Whisky Distilling, Co. LTD., Technology Development Center, Kashiwa, Japan
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Gammacurta M, Waffo-Teguo P, Winstel D, Dubourdieu D, Marchal A. Isolation of Taste-Active Triterpenoids from Quercus robur: Sensory Assessment and Identification in Wines and Spirit. JOURNAL OF NATURAL PRODUCTS 2020; 83:1611-1622. [PMID: 32343138 DOI: 10.1021/acs.jnatprod.0c00106] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Six new triterpenoids (1-6), two known genins (7 and 8), and five known functionalized triterpenoids (9-13) were isolated from a Quercus robur heartwood extract. The purification protocol was guided by LC-HRMS by searching for structural analogues of bartogenic acid on the basis of their putative empirical formula. The structures of the new compounds were unequivocally elucidated using HRESIMS and 1D/2D NMR experiments. Sensory analyses were performed in water and in a non-oaked white wine on the pure compounds 1-13 at 5 mg/L. All molecules were perceived as bitter in water and wine, but they were mostly reported as modifying the wine taste balance. Using LC-HRMS, compounds 1-13 were observed in oaked red wine and cognac and were semiquantified in oak wood extracts. The influence of two cooperage parameters, oak species and toasting process, on compounds 1-13 content was studied. All compounds were found in quantities significantly higher in pedunculate than in sessile oak wood. Toasting is a key step in barrel manufacture and modulates the concentration of the discussed compounds. Significantly higher quantities were observed in untoasted wood compared to medium or highly toasted wood. These findings provide new insights into the molecular origin of taste changes due to oak aging.
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Affiliation(s)
- Marine Gammacurta
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Pierre Waffo-Teguo
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Delphine Winstel
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Denis Dubourdieu
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Axel Marchal
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
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Qi Y, Fu P, Li S, Ma C, Liu C, Volmer DA. Assessment of molecular diversity of lignin products by various ionization techniques and high-resolution mass spectrometry. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 713:136573. [PMID: 31955087 DOI: 10.1016/j.scitotenv.2020.136573] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Revised: 01/05/2020] [Accepted: 01/06/2020] [Indexed: 06/10/2023]
Abstract
Lignin is a highly complex, plant-derived natural biomass component, the analysis of which requires significant demands on the analytical platform. Fourier transform ion cyclotron mass spectrometry (FT-ICR MS) has been shown to be able to readily assess the complexity of lignin and lignin degradation products by assigning tens of thousands of compounds with elemental formulae. Nevertheless, many experimental and instrumental parameters introduce discrimination towards certain components, which limits the comprehensive MS analysis. As a result, a complete characterization of the lignome remains a challenge. The present study investigated a degraded lignin sample using FT-ICR MS and compared several atmospheric pressure ionization methods, e.g., electrospray ionization, atmospheric-pressure chemical ionization, and atmospheric-pressure photoionization. The results clearly show that the number of heteroatoms (e.g., N, S, P) in the sample greatly increases the chemical diversity of lignin, while at the same time also providing potentially useful biomarkers. We demonstrate here that FT-ICR MS was able to directly isolate isotopically pure single components from the ultra-complex mixture for subsequent structural analysis, without the time-consuming chromatographic separation. CAPSULE: Various ionization techniques coupled to FT-ICR MS provide a powerful tool to assess the lignome coverage.
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Affiliation(s)
- Yulin Qi
- Institute of Surface-Earth System Science, Tianjin University, Tianjin, China.
| | - Pingqing Fu
- Institute of Surface-Earth System Science, Tianjin University, Tianjin, China.
| | - Siliang Li
- Institute of Surface-Earth System Science, Tianjin University, Tianjin, China
| | - Chao Ma
- Institute of Surface-Earth System Science, Tianjin University, Tianjin, China
| | - Congqiang Liu
- Institute of Surface-Earth System Science, Tianjin University, Tianjin, China
| | - Dietrich A Volmer
- Department of Chemistry, Humboldt-Universität zu Berlin, Berlin, Germany
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12
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Cerulli A, Napolitano A, Masullo M, Hošek J, Pizza C, Piacente S. Chestnut shells (Italian cultivar “Marrone di Roccadaspide” PGI): Antioxidant activity and chemical investigation with in depth LC-HRMS/MSn rationalization of tannins. Food Res Int 2020; 129:108787. [DOI: 10.1016/j.foodres.2019.108787] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 10/27/2019] [Accepted: 10/28/2019] [Indexed: 12/12/2022]
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13
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Rubio VY, Cagmat JG, Wang GP, Yost RA, Garrett TJ. Analysis of Tryptophan Metabolites in Serum Using Wide-Isolation Strategies for UHPLC-HRMS/MS. Anal Chem 2020; 92:2550-2557. [PMID: 31927994 DOI: 10.1021/acs.analchem.9b04210] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Current targeted metabolomic workflows are limited by design and thus sacrifice crucial information from a profiling standpoint that could lead to a more fundamental understanding of the metabolic processes of interest. One drawback to performing targeted analysis on ion trapping instruments is the potential for increased variability in analysis when analytes and standards are isolated and trapped individually for fragmentation. In addition, this sequential isolation process increases the duty cycle of the mass spectrometer and reduces the number of points collected across a chromatographic peak. To address this, the use of a wide-isolation window (12 Da) to encompass the target analyte and the isotope standard within a single fragmentation window ensures that fragmentation is consistent when quantitation relies on the ratio of the target to the internal standard. Additionally, the preservation of a faster scan rate ensures that optimal representation of chromatographic peaks is preserved for the purposes of both quantitative and qualitative analyses that require peak integration for statistical analysis. The use of this flexible method is promising in the investigation of pathways that require multiple targets and are highly integrated within the system. Here, we demonstrate the application of this method in a fast ultra-high performance liquid chromatography (UHPLC) analysis to integrate wide-isolation quantitative strategies for high-resolution mass spectrometry (HRMS) combined with profiling qualitative metabolomics for the analysis of tryptophan degradation metabolites in mouse serum. Analysis of tryptophan-deficient states as compared to control in both germ-free or E. coli gut microbiota states was used to quantitate pathway-specific metabolites as well as obtain full profiling information. The quantitative and qualitative results revealed the preservation of the primary pathways of degradation in the kynurenine pathway to potentially produce primary products such as nicotinamide during stress-induced dietary states.
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Affiliation(s)
- Vanessa Y Rubio
- Department of Chemistry , University of Florida , Gainesville , Florida 32610 , United States
| | - Joy G Cagmat
- Southeast Center for Integrated Metabolomics , University of Florida , Gainesville , Florida 32611 , United States
| | - Gary P Wang
- Department of Medicine, Division of Infectious Diseases and Global Medicine , University of Florida , Gainesville , Florida 32610 , United States
| | - Richard A Yost
- Department of Chemistry , University of Florida , Gainesville , Florida 32610 , United States.,Southeast Center for Integrated Metabolomics , University of Florida , Gainesville , Florida 32611 , United States.,Department of Pathology, Immunology, and Laboratory Medicine , University of Florida , Gainesville , Florida 32610 , United States
| | - Timothy J Garrett
- Southeast Center for Integrated Metabolomics , University of Florida , Gainesville , Florida 32611 , United States.,Department of Pathology, Immunology, and Laboratory Medicine , University of Florida , Gainesville , Florida 32610 , United States
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14
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Gammacurta M, Waffo-Teguo P, Winstel D, Cretin BN, Sindt L, Dubourdieu D, Marchal A. Triterpenoids from Quercus petraea: Identification in Wines and Spirits and Sensory Assessment. JOURNAL OF NATURAL PRODUCTS 2019; 82:265-275. [PMID: 30689385 DOI: 10.1021/acs.jnatprod.8b00682] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Eight new triterpenoids (1-8), the known genin (9), and two known functionalized triterpenoids (10 and 11) were isolated from a Quercus petraea heartwood extract. The structures of the new compounds were unequivocally elucidated using HRESIMS and 1D/2D NMR experiments. Sensory analyses were performed in a non-oaked wine on the pure compounds 1-11. Except compounds 1 and 11, all molecules exhibited a sweet taste at 5 mg/L that was particularly intense for compounds 3 and 9. Using LC-HRMS, compounds 1-11 were observed in an oak wood extract and in oaked red wine and cognac. They were also semiquantified in several samples of sessile ( Q. petraea) and pedunculate ( Q. robur) oak wood extract. All compounds were found in quantities significantly higher in sessile than in pedunculate oak wood. These results support the hypothesis of their contribution to the increase in sweetness during oak aging and show that they can be used as chemical markers to identify the species of oak used for cooperage.
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Affiliation(s)
- Marine Gammacurta
- Univ. Bordeaux , Unité de Recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex , France
| | - Pierre Waffo-Teguo
- Univ. Bordeaux , Unité de Recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex , France
| | - Delphine Winstel
- Univ. Bordeaux , Unité de Recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex , France
| | - Blandine N Cretin
- Univ. Bordeaux , Unité de Recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex , France
| | - Lauriane Sindt
- Univ. Bordeaux , Unité de Recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex , France
| | - Denis Dubourdieu
- Univ. Bordeaux , Unité de Recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex , France
| | - Axel Marchal
- Univ. Bordeaux , Unité de Recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex , France
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15
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Lignans in Spirits: Chemical Diversity, Quantification, and Sensory Impact of (±)-Lyoniresinol. Molecules 2018; 24:molecules24010117. [PMID: 30598007 PMCID: PMC6337434 DOI: 10.3390/molecules24010117] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 12/24/2018] [Accepted: 12/25/2018] [Indexed: 11/17/2022] Open
Abstract
During barrel aging, spirits undergo organoleptic changes caused by the release of aroma and taste compounds. Recently, studies have revealed the bitter properties of oak wood lignans, such as (±)-lyoniresinol, and their contribution to wine taste. To evaluate the impact of lignans in spirits, a targeted screening of 11 compounds was set up and served to validate their presence in this matrix, implying their release by oak wood during aging. After development and validation of a quantification method, the most abundant and the bitterest lignan, (±)-lyoniresinol, was assayed by liquid chromatography–high resolution mass spectrometry (LC-HRMS) in spirits. Its gustatory detection threshold was established at 2.6 mg/L in spirits. A large number of samples quantified were above this detection threshold, which suggests its effect of increased bitterness in spirit taste. Significant variations were observed in commercial spirits, with concentrations ranging from 0.2 to 11.8 mg/L, which could be related to differences in barrel aging processes. In “eaux-de-vie” of cognac, concentrations of (±)-lyoniresinol were observed in the range from 1.6 mg/L to 12 mg/L. Lower concentrations were measured for older vintages.
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16
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Kew W, Mackay CL, Goodall I, Clarke DJ, Uhrín D. Complementary Ionization Techniques for the Analysis of Scotch Whisky by High Resolution Mass Spectrometry. Anal Chem 2018; 90:11265-11272. [DOI: 10.1021/acs.analchem.8b01446] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Will Kew
- EaStCHEM School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, United Kingdom, EH9 3FJ
| | - C. Logan Mackay
- EaStCHEM School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, United Kingdom, EH9 3FJ
| | - Ian Goodall
- The Scotch Whisky Research Institute, The Robertson Trust Building, Research Avenue North, Riccarton, Edinburgh, United Kingdom, EH14 4AP
| | - David J. Clarke
- EaStCHEM School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, United Kingdom, EH9 3FJ
| | - Dušan Uhrín
- EaStCHEM School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, United Kingdom, EH9 3FJ
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17
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Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review. BEVERAGES 2017. [DOI: 10.3390/beverages3040055] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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Gros J, Lavigne V, Thibaud F, Gammacurta M, Moine V, Dubourdieu D, Darriet P, Marchal A. Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1058-1069. [PMID: 28064486 DOI: 10.1021/acs.jafc.6b04516] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Chardonnay wines impart a unique complex aroma characterized by its buttery, yellow stone fruit, melon, bready, and woody notes. Among the terms used in the sensory analysis of these wines, this study investigated hazelnut-like attributes. Multidimensional gas chromatography coupled to olfactometry identified five pyrroles reminiscent of hazelnut: 1-ethylpyrrole-2-carboxaldehyde, 1H-pyrrole, 2-acetyl-1H-pyrrole (first identification in wine), 1-methylpyrrole-2-carboxaldehyde, and 1H-pyrrole-2-carboxaldehyde. Quantitative analyses demonstrated their significantly higher abundance in Chardonnay wines. However, they proved irrelevant in sensory terms, given the low amounts measured in wine compared to their olfactory detection threshold. Nevertheless, the presence of methanethiol derivatives from these pyrroles was investigated in wine. 1-Methylpyrrole-2-methanethiol and 1-ethylpyrrole-2-methanethiol were identified and exhibited hazelnut-like aroma. These compounds, which have not been observed in natural products to date, are potent volatile compounds with detection thresholds of 0.7 and 1.4 ng/L, respectively, in model wine. These findings open up promising perspectives concerning the interpretation of the typical aromatic nuances of some Chardonnay wines.
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Affiliation(s)
- Jacques Gros
- Université de Bordeaux, ISVV , EA 4577, Unité de recherche ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 ŒNOLOGIE, F-33882 Villenave d'Ornon, France
| | - Valérie Lavigne
- Université de Bordeaux, ISVV , EA 4577, Unité de recherche ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- Seguin Moreau France, Z.I. , Merpins, Cognac F-16103, France
| | - Fannie Thibaud
- Université de Bordeaux, ISVV , EA 4577, Unité de recherche ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 ŒNOLOGIE, F-33882 Villenave d'Ornon, France
| | - Marine Gammacurta
- Université de Bordeaux, ISVV , EA 4577, Unité de recherche ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 ŒNOLOGIE, F-33882 Villenave d'Ornon, France
| | - Virginie Moine
- Biolaffort , 126 quai de la Souys, Bordeaux F-33100, France
| | - Denis Dubourdieu
- Université de Bordeaux, ISVV , EA 4577, Unité de recherche ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 ŒNOLOGIE, F-33882 Villenave d'Ornon, France
| | - Philippe Darriet
- Université de Bordeaux, ISVV , EA 4577, Unité de recherche ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 ŒNOLOGIE, F-33882 Villenave d'Ornon, France
| | - Axel Marchal
- Université de Bordeaux, ISVV , EA 4577, Unité de recherche ŒNOLOGIE, F-33882 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 ŒNOLOGIE, F-33882 Villenave d'Ornon, France
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19
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Kew W, Goodall I, Clarke D, Uhrín D. Chemical Diversity and Complexity of Scotch Whisky as Revealed by High-Resolution Mass Spectrometry. JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY 2017; 28:200-213. [PMID: 27752914 PMCID: PMC5174148 DOI: 10.1007/s13361-016-1513-y] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2016] [Revised: 09/16/2016] [Accepted: 09/18/2016] [Indexed: 05/25/2023]
Abstract
Scotch Whisky is an important product, both culturally and economically. Chemically, Scotch Whisky is a complex mixture, which comprises thousands of compounds, the nature of which are largely unknown. Here, we present a thorough overview of the chemistry of Scotch Whisky as observed by Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS). Eighty-five whiskies, representing the majority of Scotch Whisky produced and sold, were analyzed by untargeted high-resolution mass spectrometry. Thousands of chemical formulae were assigned for each sample based on parts-per-billion mass accuracy of FT-ICR MS spectra. For the first time, isotopic fine structure analysis was used to confirm the assignment of high molecular weight CHOS species in Scotch Whisky. The assigned spectra were compared using a number of visualization techniques, including van Krevelen diagrams, double bond equivalence (DBE) plots, as well as heteroatomic compound class distributions. Additionally, multivariate analysis, including PCA and OPLS-DA, was used to interpret the data, with key compounds identified for discriminating between types of whisky (blend or malt) or maturation wood type. FT-ICR MS analysis of Scotch Whisky was shown to be of significant potential in further understanding of the complexity of mature spirit drinks and as a tool for investigating the chemistry of the maturation processes. Graphical Abstract ᅟ.
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Affiliation(s)
- Will Kew
- EaStCHEM, School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, EH9 3FJ, UK
| | - Ian Goodall
- The Scotch Whisky Research Institute, The Robertson Trust Building, Research Avenue North, Riccarton, Edinburgh, EH14 4AP, UK
| | - David Clarke
- EaStCHEM, School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, EH9 3FJ, UK.
| | - Dušan Uhrín
- EaStCHEM, School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, EH9 3FJ, UK.
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20
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Mollo E, Garson MJ, Polese G, Amodeo P, Ghiselin MT. Taste and smell in aquatic and terrestrial environments. Nat Prod Rep 2017; 34:496-513. [DOI: 10.1039/c7np00008a] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The review summarizes results up to 2017 on chemosensory cues occurring in both aquatic and terrestrial environments.
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Affiliation(s)
- E. Mollo
- National Research Council of Italy
- Institute of Biomolecular Chemistry
- Italy
| | - M. J. Garson
- University of Queensland
- School of Chemistry and Molecular Sciences
- Brisbane Q 4072
- Australia
| | - G. Polese
- University of Naples “Federico II”
- Department of Biology
- 80126 Naples
- Italy
| | - P. Amodeo
- National Research Council of Italy
- Institute of Biomolecular Chemistry
- Italy
| | - M. T. Ghiselin
- California Academy of Sciences
- Department of Invertebrate Zoology
- San Francisco
- USA
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21
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Sindt L, Gammacurta M, Waffo-Teguo P, Dubourdieu D, Marchal A. Taste-Guided Isolation of Bitter Lignans from Quercus petraea and Their Identification in Wine. JOURNAL OF NATURAL PRODUCTS 2016; 79:2432-2438. [PMID: 27684096 DOI: 10.1021/acs.jnatprod.6b00142] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Quercoresinosides A and B (1 and 2), two new lignans, were isolated from a toasted Quercus petraea heartwood extract along with a known compound, 3-methoxy-4-hydroxyphenol 1-O-β-d-(6'-O-galloyl)glucopyranoside (3). The purification protocol was based on a taste-guided approach that sought to reveal new bitter compounds released from oak wood into wines and spirits. HRMS and NMR data were used to establish that compounds 1 and 2 are lignan derivatives bearing a glucosyl unit and a galloyl unit at the same positions. Hydrolysis of these compounds showed that they could be distinguished by the absolute configuration of their respective lyoniresinol genin as determined by chiral LC-HRMS in comparison with (+)- and (-)-lyoniresinol standards. Sensory analyses were performed in a non-oaked wine on the pure compounds 1-3. The three molecules exhibited a bitter taste at 2 mg/L that was particularly intense for compounds 2 and 3. Finally, LC-HRMS demonstrated the occurrence of compounds 1-3 in oaked wine and brandy, which supports the hypothesis of their contributions to the increase in bitterness during oak aging.
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Affiliation(s)
- Lauriane Sindt
- Université de Bordeaux, ISVV , EA 4577, Unité de Recherche OENOLOGIE, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France
- INRA, Institut des Sciences de la Vigne et du Vin , USC 1366 OENOLOGIE, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France
| | - Marine Gammacurta
- Université de Bordeaux, ISVV , EA 4577, Unité de Recherche OENOLOGIE, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France
- INRA, Institut des Sciences de la Vigne et du Vin , USC 1366 OENOLOGIE, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France
| | - Pierre Waffo-Teguo
- Université de Bordeaux, ISVV , EA 4577, Unité de Recherche OENOLOGIE, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France
- INRA, Institut des Sciences de la Vigne et du Vin , USC 1366 OENOLOGIE, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France
| | - Denis Dubourdieu
- Université de Bordeaux, ISVV , EA 4577, Unité de Recherche OENOLOGIE, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France
- INRA, Institut des Sciences de la Vigne et du Vin , USC 1366 OENOLOGIE, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France
| | - Axel Marchal
- Université de Bordeaux, ISVV , EA 4577, Unité de Recherche OENOLOGIE, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France
- INRA, Institut des Sciences de la Vigne et du Vin , USC 1366 OENOLOGIE, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France
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22
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Cretin BN, Dubourdieu D, Marchal A. Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry. Anal Bioanal Chem 2016; 408:3789-99. [PMID: 27000563 DOI: 10.1007/s00216-016-9466-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Revised: 02/29/2016] [Accepted: 03/04/2016] [Indexed: 11/29/2022]
Abstract
Wine taste balance evolves during oak aging by the release of volatile and non-volatile compounds from wood. Among them, an enantiomer of lyoniresinol, (+)-lyoniresinol, has been shown to exhibit bitterness. To evaluate the impact of (+)-lyoniresinol on wine taste, a two-step quantitation method was developed and validated. First, (±)-lyoniresinol was assayed in wines, spirits, and oak wood macerates by C-18 liquid chromatography-high resolution mass spectrometry (LC-HRMS). Then, the lyoniresinol enantiomeric ratio was determined by chiral LC-HRMS in order to calculate the (+)-lyoniresinol content. In red and white wines, the average concentrations of (+)-lyoniresinol were 1.9 and 0.8 mg/L, respectively. The enantiomer proportions were not affected by bottle aging, and lyoniresinol appeared to remain stable over time. The sensory study of (+)-lyoniresinol established its perception threshold at 0.46 mg/L in wine. All the commercial wines quantitated were above this perception threshold, demonstrating its impact on wine taste by an increase in bitterness. In spirits, (+)-lyoniresinol ranged from 2.0 to 10.0 mg/L and was found to be released continuously during oak aging. Finally, neither botanical origin nor toasting was found to significantly affect the (+)-lyoniresinol content of oak wood. Graphical abstract From oak wood to wine: evaluation of the influence of (+)-lyoniresinol on the bitterness of wines and spirits.
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Affiliation(s)
- Blandine N Cretin
- Univ. de Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, 33882, Villenave d'Ornon, France.,INRA, ISVV, USC 1366 Oenologie, 33882, Villenave d'Ornon, France
| | - Denis Dubourdieu
- Univ. de Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, 33882, Villenave d'Ornon, France.,INRA, ISVV, USC 1366 Oenologie, 33882, Villenave d'Ornon, France
| | - Axel Marchal
- Univ. de Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, 33882, Villenave d'Ornon, France. .,INRA, ISVV, USC 1366 Oenologie, 33882, Villenave d'Ornon, France.
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