1
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Yang W, Zheng Z, Shi Y, Reynolds AG, Duan C, Lan Y. Volatile phenols in wine: overview of origin, formation, analysis, and sensory expression. Crit Rev Food Sci Nutr 2024:1-26. [PMID: 38766770 DOI: 10.1080/10408398.2024.2354526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/22/2024]
Abstract
Volatile phenols impart particular aromas to wine. Due to their distinctive aroma characteristics and low sensory thresholds, volatile phenols can easily influence and modify the aroma of wine. Since these compounds can be formed in wines in various ways, it is necessary to clarify the possible sources of each volatile phenol to achieve management during the winemaking process. The sources of volatile phenols in wine are divided into berry-derived, fermentation-derived, and oak-derived. The pathways and factors influencing the formation of volatile phenols from each source are then reviewed respectively. In addition, an overview of the sensory impact of volatile phenols is given, both in terms of the aroma these volatile phenols directly bring to the wine and their contribution through aroma interactions. Finally, as an essential basis for exploring the scientific problems of volatile phenols in wine, approaches to quantitation of volatile phenols and their precursors are discussed in detail. With the advancement of analytical techniques, more details on volatile phenols have been discovered. Further exploration is worthwhile to achieve more detailed monitoring and targeted management of volatile phenols in wine.
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Affiliation(s)
- Weixi Yang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | - Ziang Zheng
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | - Ying Shi
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | | | - Changqing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | - Yibin Lan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
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2
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Lethe MCL, Bui D, Hu M, Wang X, Singh R, Chan CTY. Discovering New Substrates of a UDP-Glycosyltransferase with a High-Throughput Method. Int J Mol Sci 2024; 25:2725. [PMID: 38473971 PMCID: PMC10931590 DOI: 10.3390/ijms25052725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 02/16/2024] [Accepted: 02/20/2024] [Indexed: 03/14/2024] Open
Abstract
UDP-glycosyltransferases (UGTs) form a large enzyme family that is found in a wide range of organisms. These enzymes are known for accepting a wide variety of substrates, and they derivatize xenobiotics and metabolites for detoxification. However, most UGT homologs have not been well characterized, and their potential for biomedical and environmental applications is underexplored. In this work, we have used a fluorescent assay for screening substrates of a plant UGT homolog by monitoring the formation of UDP. We optimized the assay such that it could be used for high-throughput screening of substrates of the Medicago truncatula UGT enzyme, UGT71G1, and our results show that 34 of the 159 screened compound samples are potential substrates. With an LC-MS/MS method, we confirmed that three of these candidates indeed were glycosylated by UGT71G1, which includes bisphenol A (BPA) and 7-Ethyl-10-hydroxycamptothecin (SN-38); derivatization of these toxic compounds can lead to new environmental and medical applications. This work suggests that UGT homologs may recognize a substrate profile that is much broader than previously anticipated. Additionally, it demonstrates that this screening method provides a new means to study UDP-glycosyltransferases, facilitating the use of these enzymes to tackle a wide range of problems.
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Affiliation(s)
- Mary C. L. Lethe
- Department of Biomedical Engineering, College of Engineering, University of North Texas, 3940 N Elm Street, Denton, TX 76207, USA;
| | - Dinh Bui
- Department of Pharmacological and Pharmaceutical Sciences, College of Pharmacy, University of Houston, 4349 Martin Luther King Boulevard, Houston, TX 77204, USA; (D.B.); (M.H.); (R.S.)
| | - Ming Hu
- Department of Pharmacological and Pharmaceutical Sciences, College of Pharmacy, University of Houston, 4349 Martin Luther King Boulevard, Houston, TX 77204, USA; (D.B.); (M.H.); (R.S.)
| | - Xiaoqiang Wang
- Department of Biological Sciences, College of Science, University of North Texas, 1155 Union Circle #305220, Denton, TX 76203, USA;
| | - Rashim Singh
- Department of Pharmacological and Pharmaceutical Sciences, College of Pharmacy, University of Houston, 4349 Martin Luther King Boulevard, Houston, TX 77204, USA; (D.B.); (M.H.); (R.S.)
- Sanarentero LLC, 514 N. Elder Grove Drive, Pearland, TX 77584, USA
| | - Clement T. Y. Chan
- Department of Biomedical Engineering, College of Engineering, University of North Texas, 3940 N Elm Street, Denton, TX 76207, USA;
- BioDiscovery Institute, University of North Texas, 1155 Union Circle #305220, Denton, TX 76203, USA
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3
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Gharabli H, Della Gala V, Welner DH. The function of UDP-glycosyltransferases in plants and their possible use in crop protection. Biotechnol Adv 2023; 67:108182. [PMID: 37268151 DOI: 10.1016/j.biotechadv.2023.108182] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 05/18/2023] [Accepted: 05/18/2023] [Indexed: 06/04/2023]
Abstract
Glycosyltransferases catalyse the transfer of a glycosyl moiety from a donor to an acceptor. Members of this enzyme class are ubiquitous throughout all kingdoms of life and are involved in the biosynthesis of countless types of glycosides. Family 1 glycosyltransferases, also referred to as uridine diphosphate-dependent glycosyltransferases (UGTs), glycosylate small molecules such as secondary metabolites and xenobiotics. In plants, UGTs are recognised for their multiple functionalities ranging from roles in growth regulation and development, in protection against pathogens and abiotic stresses and in adaptation to changing environments. In this study, we review UGT-mediated glycosylation of phytohormones, endogenous secondary metabolites, and xenobiotics and contextualise the role this chemical modification plays in the response to biotic and abiotic stresses and plant fitness. Here, the potential advantages and drawbacks of altering the expression patterns of specific UGTs along with the heterologous expression of UGTs across plant species to improve stress tolerance in plants are discussed. We conclude that UGT-based genetic modification of plants could potentially enhance agricultural efficiency and take part in controlling the biological activity of xenobiotics in bioremediation strategies. However, more knowledge of the intricate interplay between UGTs in plants is needed to unlock the full potential of UGTs in crop resistance.
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Affiliation(s)
- Hani Gharabli
- The Novo Nordisk Center for Biosustainability, Technical University of Denmark, Kemitorvet 220, Kgs. Lyngby DK-2800, Denmark
| | - Valeria Della Gala
- The Novo Nordisk Center for Biosustainability, Technical University of Denmark, Kemitorvet 220, Kgs. Lyngby DK-2800, Denmark
| | - Ditte Hededam Welner
- The Novo Nordisk Center for Biosustainability, Technical University of Denmark, Kemitorvet 220, Kgs. Lyngby DK-2800, Denmark.
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4
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Liao J, Lederer V, Bardhi A, Zou Z, Hoffmann TD, Sun G, Song C, Hoffmann T, Schwab W. Acceptors and Effectors Alter Substrate Inhibition Kinetics of a Plant Glucosyltransferase NbUGT72AY1 and Its Mutants. Int J Mol Sci 2023; 24:ijms24119542. [PMID: 37298492 DOI: 10.3390/ijms24119542] [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: 05/03/2023] [Revised: 05/22/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
One of the main obstacles in biocatalysis is the substrate inhibition (SI) of enzymes that play important roles in biosynthesis and metabolic regulation in organisms. The promiscuous glycosyltransferase UGT72AY1 from Nicotiana benthamiana is strongly substrate-inhibited by hydroxycoumarins (inhibitory constant Ki < 20 µM), but only weakly inhibited when monolignols are glucosylated (Ki > 1000 µM). Apocarotenoid effectors reduce the inherent UDP-glucose glucohydrolase activity of the enzyme and attenuate the SI by scopoletin derivatives, which could also be achieved by mutations. Here, we studied the kinetic profiles of different phenols and used the substrate analog vanillin, which has shown atypical Michaelis-Menten kinetics in previous studies, to examine the effects of different ligands and mutations on the SI of NbUGT72AY1. Coumarins had no effect on enzymatic activity, whereas apocarotenoids and fatty acids strongly affected SI kinetics by increasing the inhibition constant Ki. Only the F87I mutant and a chimeric version of the enzyme showed weak SI with the substrate vanillin, but all mutants exhibited mild SI when sinapaldehyde was used as an acceptor. In contrast, stearic acid reduced the transferase activity of the mutants to varying degrees. The results not only confirm the multi-substrate functionality of NbUGT72AY1, but also reveal that the enzymatic activity of this protein can be fine-tuned by external metabolites such as apocarotenoids and fatty acids that affect SI. Since these signals are generated during plant cell destruction, NbUGT72AY1 likely plays an important role in plant defense by participating in the production of lignin in the cell wall and providing direct protection through the formation of toxic phytoalexins.
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Affiliation(s)
- Jieren Liao
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, 85354 Freising, Germany
| | - Veronika Lederer
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, 85354 Freising, Germany
| | - Alba Bardhi
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, 85354 Freising, Germany
| | - Zhiwei Zou
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, 85354 Freising, Germany
| | - Timothy D Hoffmann
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, 85354 Freising, Germany
| | - Guangxin Sun
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, 85354 Freising, Germany
| | - Chuankui Song
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, Hefei 230036, China
| | - Thomas Hoffmann
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, 85354 Freising, Germany
| | - Wilfried Schwab
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, 85354 Freising, Germany
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5
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Zhao Y, Yang Z, Zhang Z, Yin M, Chu S, Tong Z, Qin Y, Zha L, Fang Q, Yuan Y, Huang L, Peng H. The first chromosome-level Fallopia multiflora genome assembly provides insights into stilbene biosynthesis. HORTICULTURE RESEARCH 2023; 10:uhad047. [PMID: 37213683 PMCID: PMC10194901 DOI: 10.1093/hr/uhad047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Accepted: 03/07/2023] [Indexed: 05/23/2023]
Abstract
Fallopia multiflora (Thunb.) Harald, a vine belonging to the Polygonaceae family, is used in traditional medicine. The stilbenes contained in it have significant pharmacological activities in anti-oxidation and anti-aging. This study describes the assembly of the F. multiflora genome and presents its chromosome-level genome sequence containing 1.46 gigabases of data (with a contig N50 of 1.97 megabases), 1.44 gigabases of which was assigned to 11 pseudochromosomes. Comparative genomics confirmed that F. multiflora shared a whole-genome duplication event with Tartary buckwheat and then underwent different transposon evolution after separation. Combining genomics, transcriptomics, and metabolomics data to map a network of associated genes and metabolites, we identified two FmRS genes responsible for the catalysis of one molecule of p-coumaroyl-CoA and three molecules of malonyl-CoA to resveratrol in F. multiflora. These findings not only serve as the basis for revealing the stilbene biosynthetic pathway but will also contribute to the development of tools for increasing the production of bioactive stilbenes through molecular breeding in plants or metabolic engineering in microbes. Moreover, the reference genome of F. multiflora is a useful addition to the genomes of the Polygonaceae family.
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Affiliation(s)
| | | | | | | | - Shanshan Chu
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230012, China
- Anhui Province Key Laboratory of Research & Development of Chinese Medicine, Hefei 230012, China
| | - Zhenzhen Tong
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230012, China
| | - Yuejian Qin
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230012, China
| | - Liangping Zha
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230012, China
- Anhui Province Key Laboratory of Research & Development of Chinese Medicine, Hefei 230012, China
| | - Qingying Fang
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230012, China
- Anhui Province Key Laboratory of Research & Development of Chinese Medicine, Hefei 230012, China
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6
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Sugimoto K, Ono E, Inaba T, Tsukahara T, Matsui K, Horikawa M, Toyonaga H, Fujikawa K, Osawa T, Homma S, Kiriiwa Y, Ohmura I, Miyagawa A, Yamamura H, Fujii M, Ozawa R, Watanabe B, Miura K, Ezura H, Ohnishi T, Takabayashi J. Identification of a tomato UDP-arabinosyltransferase for airborne volatile reception. Nat Commun 2023; 14:677. [PMID: 36755045 PMCID: PMC9908901 DOI: 10.1038/s41467-023-36381-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Accepted: 01/27/2023] [Indexed: 02/10/2023] Open
Abstract
Volatiles from herbivore-infested plants function as a chemical warning of future herbivory for neighboring plants. (Z)-3-Hexenol emitted from tomato plants infested by common cutworms is taken up by uninfested plants and converted to (Z)-3-hexenyl β-vicianoside (HexVic). Here we show that a wild tomato species (Solanum pennellii) shows limited HexVic accumulation compared to a domesticated tomato species (Solanum lycopersicum) after (Z)-3-hexenol exposure. Common cutworms grow better on an introgression line containing an S. pennellii chromosome 11 segment that impairs HexVic accumulation, suggesting that (Z)-3-hexenol diglycosylation is involved in the defense of tomato against herbivory. We finally reveal that HexVic accumulation is genetically associated with a uridine diphosphate-glycosyltransferase (UGT) gene cluster that harbors UGT91R1 on chromosome 11. Biochemical and transgenic analyses of UGT91R1 show that it preferentially catalyzes (Z)-3-hexenyl β-D-glucopyranoside arabinosylation to produce HexVic in planta.
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Affiliation(s)
- Koichi Sugimoto
- Center for Ecological Research, Kyoto University, 2-509-3 Hirano, Otsu, Shiga, 510-2113, Japan.,Tsukuba-Plant Innovation Research Center, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8572, Japan
| | - Eiichiro Ono
- Research Institute, Suntory Global Innovation Center Ltd, Suntory Foundation for Life Sciences, 8-1-1 Seika-dai, Seika, Souraku, Kyoto, 619-0284, Japan
| | - Tamaki Inaba
- Graduate School of Integrated Science and Technology, Shizuoka University, 836 Ohya, Suruga, Shizuoka, 422-8529, Japan
| | - Takehiko Tsukahara
- Graduate School of Integrated Science and Technology, Shizuoka University, 836 Ohya, Suruga, Shizuoka, 422-8529, Japan
| | - Kenji Matsui
- Graduate School of Sciences and Technology for Innovation, Yamaguchi University, 1677-1 Yoshida, Yamaguchi, 753-8515, Japan
| | - Manabu Horikawa
- Bioorganic Research Institute, Suntory Foundation for Life Sciences, 8-1-1 Seika-dai, Seika, Souraku, Kyoto, 619-0284, Japan
| | - Hiromi Toyonaga
- Research Institute, Suntory Global Innovation Center Ltd, Suntory Foundation for Life Sciences, 8-1-1 Seika-dai, Seika, Souraku, Kyoto, 619-0284, Japan
| | - Kohki Fujikawa
- Bioorganic Research Institute, Suntory Foundation for Life Sciences, 8-1-1 Seika-dai, Seika, Souraku, Kyoto, 619-0284, Japan
| | - Tsukiho Osawa
- Bioorganic Research Institute, Suntory Foundation for Life Sciences, 8-1-1 Seika-dai, Seika, Souraku, Kyoto, 619-0284, Japan
| | - Shunichi Homma
- Faculty of Agriculture, Shizuoka University, 836 Ohya, Suruga, Shizuoka, 422-8529, Japan
| | - Yoshikazu Kiriiwa
- Faculty of Agriculture, Shizuoka University, 836 Ohya, Suruga, Shizuoka, 422-8529, Japan.,Agri-Intelligence Cultivation Institute, Shizuoka University, Nagoya, Suruga, Shizuoka, 422-8529, Japan
| | - Ippei Ohmura
- Graduate School of Engineering, Nagoya Institute of Technology, Gokiso-cho, Showa, Nagoya, 466-8555, Japan
| | - Atsushi Miyagawa
- Graduate School of Engineering, Nagoya Institute of Technology, Gokiso-cho, Showa, Nagoya, 466-8555, Japan
| | - Hatsuo Yamamura
- Graduate School of Engineering, Nagoya Institute of Technology, Gokiso-cho, Showa, Nagoya, 466-8555, Japan
| | - Mikio Fujii
- School of Pharmacy, International University of Health and Welfare, 2600-1 Kitakanemaru, Ohtawara, Tochigi, 324-8501, Japan
| | - Rika Ozawa
- Center for Ecological Research, Kyoto University, 2-509-3 Hirano, Otsu, Shiga, 510-2113, Japan
| | - Bunta Watanabe
- Institute for Chemical Research, Kyoto University, Gokasho, Uji, Kyoto, 611-0011, Japan.,Chemistry Laboratory, The Jikei University School of Medicine, Kokuryo, Chofu, Tokyo, 182-8570, Japan
| | - Kenji Miura
- Tsukuba-Plant Innovation Research Center, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8572, Japan
| | - Hiroshi Ezura
- Tsukuba-Plant Innovation Research Center, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8572, Japan
| | - Toshiyuki Ohnishi
- Faculty of Agriculture, Shizuoka University, 836 Ohya, Suruga, Shizuoka, 422-8529, Japan. .,Agri-Intelligence Cultivation Institute, Shizuoka University, Nagoya, Suruga, Shizuoka, 422-8529, Japan. .,Research Institute of Green Science and Technology, Shizuoka University, 836 Ohya, Suruga, Shizuoka, 422-8529, Japan. .,Institute for Tea Science, Shizuoka University, 836 Ohya, Suruga, Shizuoka, 422-8529, Japan.
| | - Junji Takabayashi
- Center for Ecological Research, Kyoto University, 2-509-3 Hirano, Otsu, Shiga, 510-2113, Japan.
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7
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Oberholster, Lim LX, Plaza CM, Perez IA, Wen Y, Neupane B. Grape smoke exposure risk assessment: Wine matrix impact on smoke marker compound smoke expression. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235602039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023] Open
Abstract
During wildfires large amounts of volatile phenols (VP’s) are released into the air from wood burning. These compounds absorb through the berry skin, where they are quickly glycosylated. Studies have shown that both the free and bound volatile phenols contribute to smoke taint perception. For grape smoke exposure risk assessment, both the natural amount of free and bound VP’s in grapes (baseline) as well as rejection threshold levels of these compounds in different wine matrixes need to be determined. In the current study the sensory attributes of different smoke impacted and non-smoke impacted wines from the same sites were determined by descriptive analysis. Multivariate statistics were used to relate smoke-related sensory attributes to smoke marker compounds. Subsequently, wines with different levels of smoke marker compounds were made by serial dilution of a smoke impacted wine with its respective non-impacted wine. A consumer study was conducted to determine the change in ‘liking’ for a wine depending on the percentage inclusion of smoke impacted wine. Rejection threshold levels of smoke marker compounds in red wine matrixes were determined by linking ‘liking’ scores to specific wine attributes. This is the first step in creating clear guidelines for wine smoke taint risk assessment.
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8
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Singh G, Sharma S, Rawat S, Sharma RK. Plant Specialised Glycosides (PSGs): their biosynthetic enzymatic machinery, physiological functions and commercial potential. FUNCTIONAL PLANT BIOLOGY : FPB 2022; 49:1009-1028. [PMID: 36038144 DOI: 10.1071/fp21294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Accepted: 08/02/2022] [Indexed: 06/15/2023]
Abstract
Plants, the primary producers of our planet, have evolved from simple aquatic life to very complex terrestrial habitat. This habitat transition coincides with evolution of enormous chemical diversity, collectively termed as 'Plant Specialised Metabolisms (PSMs)', to cope the environmental challenges. Plant glycosylation is an important process of metabolic diversification of PSMs to govern their in planta stability, solubility and inter/intra-cellular transport. Although, individual category of PSMs (terpenoids, phenylpropanoids, flavonoids, saponins, alkaloids, phytohormones, glucosinolates and cyanogenic glycosides) have been well studied; nevertheless, deeper insights of physiological functioning and genomic aspects of plant glycosylation/deglycosylation processes including enzymatic machinery (CYPs, GTs, and GHs) and regulatory elements are still elusive. Therefore, this review discussed the paradigm shift on genomic background of enzymatic machinery, transporters and regulatory mechanism of 'Plant Specialised Glycosides (PSGs)'. Current efforts also update the fundamental understanding about physiological, evolutionary and adaptive role of glycosylation/deglycosylation processes during the metabolic diversification of PSGs. Additionally, futuristic considerations and recommendations for employing integrated next-generation multi-omics (genomics, transcriptomics, proteomics and metabolomics), including gene/genome editing (CRISPR-Cas) approaches are also proposed to explore commercial potential of PSGs.
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Affiliation(s)
- Gopal Singh
- Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur 176061, Himachal Pradesh, India; and Academy of Scientific and Innovative Research (AcSIR), CSIR-HRDC Campus, Ghaziabad 201002, Uttar Pradesh, India; and Present address: Department of Plant Functional Metabolomics, Institute of Bioorganic Chemistry, Polish Academy of Sciences, Noskowskiego 12/14, 61-704 Poznan, Poland
| | - Shikha Sharma
- Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur 176061, Himachal Pradesh, India; and Academy of Scientific and Innovative Research (AcSIR), CSIR-HRDC Campus, Ghaziabad 201002, Uttar Pradesh, India
| | - Sandeep Rawat
- Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur 176061, Himachal Pradesh, India; and Present address: G. B. Pant National Institute of Himalayan Environment and Sustainable Development, Sikkim Regional Centre, Pangthang, Gangtok 737101, Sikkim, India
| | - Ram Kumar Sharma
- Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur 176061, Himachal Pradesh, India; and Academy of Scientific and Innovative Research (AcSIR), CSIR-HRDC Campus, Ghaziabad 201002, Uttar Pradesh, India
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9
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Crews P, Dorenbach P, Amberchan G. Appraising California Zinfandel Exposure to Wildfire Smoke Using Natural Product Phenolic Diglycoside Biomarkers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11738-11748. [PMID: 36075021 PMCID: PMC9501791 DOI: 10.1021/acs.jafc.2c04807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 08/25/2022] [Accepted: 08/30/2022] [Indexed: 06/15/2023]
Abstract
Zinfandel grapes are ubiquitous in California and its wine quality could be negatively impacted from wildfire smoke. Thus, the occurrence of fires prior to grape harvest presents a persistent problem to both viticulture and enology processes. This is the first broad study on Zinfandel to investigate wine quality defects produced by natural wildfires. The project, guided by UHPLC separations and MS2 multiple reaction monitoring, involved measuring natural product phenolic diglycosides (PDs) bioaccumulated in grapes, and expands outcomes published in 2022 by our team (called the Santa Cruz Campaign, SCC). The plan was implemented by exploiting a panel of six marker PDs 1-6 and their deuterated analogues. Examined in the study were 24 different Zinfandel wines obtained from 2016 to 2021 vintages of nine different American Viticulture Areas (AVAs) that were also within five of the eight California Zinfandel viticulture zones. The goal was to extend understanding on PD variations using patterns that possibly change as a function of appellation and fire intensity. Preliminary data was obtained to examine the relative amounts of PDs localized in berry skin versus pulp. The baseline of <15 ppb was proposed by surveying 18 distinct unsmoked Zinfandel wines. It was proposed to estimate the smoke impact on other Zinfandel wines by using seven PD ppb concentrations categories. A pilot study was also launched to assess conclusions by comparing ppb-based ratings versus sensory evaluation quality estimates. General findings presented herein should provide an important foundation to build understanding of using PD patterns to forecast possible Zinfandel wine wildfire damage.
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Affiliation(s)
- Phillip Crews
- Department
of Chemistry and Biochemistry, University
of California, Santa Cruz, California 95064, United States
| | - Paul Dorenbach
- SC
Laboratories Inc, Santa Cruz, California 95060, United States
| | - Gabriella Amberchan
- Department
of Chemistry and Biochemistry, University
of California, Santa Cruz, California 95064, United States
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10
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Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04035-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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11
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Chen X, Quek SY. Free and glycosidically bound aroma compounds in fruit: biosynthesis, transformation, and practical control. Crit Rev Food Sci Nutr 2022; 63:9052-9073. [PMID: 35452325 DOI: 10.1080/10408398.2022.2064422] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruit aroma makes an initial flavor impression and largely determines the consumer preference and acceptance of fruit products. Free volatile organic compounds (FVOCs) directly make up the characteristic aromas of fruits. While glycosidically bound volatile compounds (GBVs) can be hydrolyzed during fruit ripening, postharvest storage, and processing, releasing the attached aglycones as free volatiles that could alter the overall aroma attributes of fruits. GBVs typically exhibit significantly higher concentrations than their free counterparts in fruits such as grapes, cherries, kiwifruits, tomatoes, and tamarillos. This review highlights the biosynthesis of FVOCs and GBVs in fruit and illustrates their biological transformations for various functional purposes such as detoxification, aroma enhancement, plant defense, and pollinator attraction. Practical applications for regulating the levels of aroma compounds emitted or accumulated in fruit are also reviewed, emphasizing the metabolic engineering of free volatile metabolites and hydrolytic technologies on aroma glycosides. Generally, enzymatic hydrolysis using AR2000 is a common strategy to enhance the sensory attributes of fruit juices/wines, while acidic hydrolysis induces the oxidation and rearrangement of aglycones, generating artifacts with off-aromas. This review associates the occurrence of free and glycosidic bound volatiles in fruit and addresses their importance in fruit flavor enhancement and industrial applications.
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Affiliation(s)
- Xiao Chen
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Siew Young Quek
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
- Riddet Institute, Centre of Research Excellence in Food Research, Palmerston North, New Zealand
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12
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Crews P, Dorenbach P, Amberchan G, Keiffer RF, Lizama-Chamu I, Ruthenburg TC, McCauley EP, McGourty G. Natural Product Phenolic Diglycosides Created from Wildfires, Defining Their Impact on California and Oregon Grapes and Wines. JOURNAL OF NATURAL PRODUCTS 2022; 85:547-561. [PMID: 35239347 PMCID: PMC8961875 DOI: 10.1021/acs.jnatprod.2c00028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Forest fires produce malodorous phenols, bioaccumulated in grapes as odorless phenol glycosides (mono- to tri-), and produce unpleasant smoke tainted wines when these complexes are transformed by glycosidases in saliva. Metabolomic analyses were used to further understand smoke taint by quantitating marker phenolic diglycosides via UHPLC separations and MS/MS multiple reaction monitoring. A collection of grapes and wines provided data to forecast wine quality of grapes subjected to wildfire smoke infestations; the analytics used a panel of reference compounds (1-6). Overall, eight different Vitis vinifera varietals were examined from 2017-2021 vintages involving >218 distinct samples (wines and/or grapes) from 21 different American Viticulture Areas. Results acquired allowed correlation of phenolic diglycoside levels as a function of grape cultivar, varietal clones, and intensity of wildfire smoke. Baseline data were tabulated for nonsmoked samples (especially, Cabernet Sauvignon having a sum 1-6 of <6 μg/L) and then compared to those exposed to six other levels of smoke. Outcomes established that (1) analyzing paired samples (bottled wines versus smoke-exposed grapes) can provide diagnostic metabolomic data, (2) phenolic diglycosides are stable in wines aged for >2.5 years, and (3) major gaps exist in our current understanding of this pool of metabolites.
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Affiliation(s)
- Phillip Crews
- Department
of Chemistry and Biochemistry, University
of California, Santa
Cruz, California 95064, United States
- E-mail:
| | - Paul Dorenbach
- SC
Laboratories Inc, Santa Cruz, California 95060, United States
| | - Gabriella Amberchan
- Department
of Chemistry and Biochemistry, University
of California, Santa
Cruz, California 95064, United States
| | - Ryan F. Keiffer
- University
of California Cooperative Extension, Mendocino County, Ukiah, California 95482, United States
| | - Itzel Lizama-Chamu
- Department
of Chemistry and Biochemistry, University
of California, Santa
Cruz, California 95064, United States
| | | | - Erin P. McCauley
- Department
of Chemistry and Biochemistry, California
State University−Dominguez Hills, Carson, California 90747, United States
| | - Glenn McGourty
- University
of California Cooperative Extension, Mendocino County, Ukiah, California 95482, United States
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13
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UGT72, a Major Glycosyltransferase Family for Flavonoid and Monolignol Homeostasis in Plants. BIOLOGY 2022; 11:biology11030441. [PMID: 35336815 PMCID: PMC8945231 DOI: 10.3390/biology11030441] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 03/07/2022] [Accepted: 03/11/2022] [Indexed: 11/16/2022]
Abstract
Simple Summary Phenylpropanoids are specialized metabolites playing crucial roles in plant developmental processes and in plant defense towards pathogens. The attachment of sugar moieties to these small hydrophobic molecules renders them more hydrophilic and increases their solubility. The UDP-glycosyltransferase 72 family (UGT72) of plants has been shown to glycosylate mainly two classes of phenylpropanoids, (i) the monolignols that are the building blocks of lignin, the second most abundant polymer after cellulose, and (ii) the flavonoids, which play determinant roles in plant interactions with other organisms and in response to stress. The purpose of this review is to bring an overview of the current knowledge of the UGT72 family and to highlight its role in the homeostasis of these molecules. Potential applications in pharmacology and in wood, paper pulp, and bioethanol production are given within the perspectives. Abstract Plants have developed the capacity to produce a diversified range of specialized metabolites. The glycosylation of those metabolites potentially decreases their toxicity while increasing their stability and their solubility, modifying their transport and their storage. The UGT, forming the largest glycosyltransferase superfamily in plants, combine enzymes that glycosylate mainly hormones and phenylpropanoids by using UDP-sugar as a sugar donor. Particularly, members of the UGT72 family have been shown to glycosylate the monolignols and the flavonoids, thereby being involved in their homeostasis. First, we explore primitive UGTs in algae and liverworts that are related to the angiosperm UGT72 family and their role in flavonoid homeostasis. Second, we describe the role of several UGT72s glycosylating monolignols, some of which have been associated with lignification. In addition, the role of other UGT72 members that glycosylate flavonoids and are involved in the development and/or stress response is depicted. Finally, the importance to explore the subcellular localization of UGTs to study their roles in planta is discussed.
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14
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Modesti M, Macaluso M, Taglieri I, Bellincontro A, Sanmartin C. Ozone and Bioactive Compounds in Grapes and Wine. Foods 2021; 10:2934. [PMID: 34945485 PMCID: PMC8701297 DOI: 10.3390/foods10122934] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/20/2021] [Accepted: 11/24/2021] [Indexed: 12/11/2022] Open
Abstract
Ozone is widely used in the agri-food and food processing industries mainly as a sanitizing agent. However, it has recently become clear that ozone exposition leads to another important benefit: in living tissues, the induced-oxidative stress triggers the antioxidant response, and, therefore, it enhances the production of antioxidant and stress-related secondary metabolites. As such, ozone can be considered an abiotic elicitor. The goal of the present review was to critically summarize knowledge about the possibility of improving bioactive compounds and, consequently, the health-related properties of grapes and wine, by using ozone. The greatest interest has been given not only to the pre- and post-harvest treatment of table and wine grapes, but also to the explanation of the mechanisms involved in the ozone-related response and the main secondary metabolites biosynthetic pathways. From the literature available, it is clear that the effect of ozone treatment on health-related properties and secondary metabolites accumulation depends on many factors, such as the cultivar, but also the form (water or gaseous), doses, and application method of ozone. Most of the published papers report an increase in antioxidant compounds (e.g., polyphenols) and stress-related volatiles, confirming the hypothesis that ozone could be used to improve berry and wine compositional and sensory quality.
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Affiliation(s)
- Margherita Modesti
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, Via S. Camillo de Lellis, 01100 Viterbo, Italy;
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (C.S.)
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (C.S.)
| | - Andrea Bellincontro
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, Via S. Camillo de Lellis, 01100 Viterbo, Italy;
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (C.S.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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15
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Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato. Molecules 2021; 26:molecules26195808. [PMID: 34641353 PMCID: PMC8510106 DOI: 10.3390/molecules26195808] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/20/2021] [Accepted: 09/22/2021] [Indexed: 11/16/2022] Open
Abstract
Volatile compounds are the main chemical species determining the characteristic aroma of food. A procedure based on headspace solid-phase microextraction (HP-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was developed to investigate the volatile compounds of sweet potato. The experimental conditions (fiber coating, incubation temperature and time, extraction time) were optimized for the extraction of volatile compounds from sweet potato. The samples incubated at 80 °C for 30 min and extracted at 80 °C by the fiber with a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) coating for 30 min gave the most effective extraction of the analytes. The optimized method was applied to study the volatile profile of four sweet potato cultivars (Anna, Jieshu95-16, Ayamursaki, and Shuangzai) with different aroma. In total, 68 compounds were identified and the dominants were aldehydes, followed by alcohols, ketones, and terpenes. Significant differences were observed among the volatile profile of four cultivars. Furthermore, each cultivar was characterized by different compounds with typical flavor. The results substantiated that the optimized HS-SPME GC-MS method could provide an efficient and convenient approach to study the flavor characteristics of sweet potato. This is the basis for studying the key aroma-active compounds and selecting odor-rich accessions, which will help in the targeted improvement of sweet potato flavor in breeding.
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16
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Favell JW, Fordwour OB, Morgan SC, Zigg I, Zandberg WF. Large-Scale Reassessment of In-Vineyard Smoke-Taint Grapevine Protection Strategies and the Development of Predictive Off-Vine Models. Molecules 2021; 26:molecules26144311. [PMID: 34299585 PMCID: PMC8307127 DOI: 10.3390/molecules26144311] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/08/2021] [Accepted: 07/12/2021] [Indexed: 11/23/2022] Open
Abstract
Smoke taint in wine is thought to be caused by smoke-derived volatile phenols (VPs) that are absorbed into grape tissues, trapped as conjugates that are imperceptible by smell, and subsequently released into wines as their free odor-active forms via metabolism by yeasts during fermentation. Blocking VP uptake into grapes would, therefore, be an effective way for vineyards to protect ripening grape crops exposed to smoke. Here, we re-evaluated a biofilm that had previously shown promise in pilot studies in reducing levels of smoke-derived VPs. A suite of nine free and acid-labile VPs were quantitated in Pinot Noir grapes that had been exposed to smoke after being coated with the biofilm one, seven or 14 days earlier. In contrast with earlier studies, our results demonstrated that in all cases, the biofilm treatments led to increased concentrations of both free and total VPs in smoke-exposed grapes, with earlier applications elevating concentrations of some VPs more than the later time points. Tracking VP concentrations through the grape ripening process demonstrated that some (phenol, p/m-cresol, and guaiacol) were not entirely sequestered in grapes as acid-labile conjugates, suggesting the presence of VP storage forms beyond simple glycosides. Free VPs in grapes, though a minor portion of the total, most clearly correlated with concentrations present in the resulting wines. Finally, red table grapes, available year round, were observed to replicate the effects of the biofilm treatments and were capable of transforming most VPs into acid-labile conjugates in under 24 h, indicating that they might be an effective model for rapidly assessing smoke-taint prophylactic products in the laboratory.
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Affiliation(s)
- James W. Favell
- Department of Chemistry, The University of British Columbia, 3247 University Way, Kelowna, BC V1V 1V7, Canada; (J.W.F.); (O.B.F.); (I.Z.)
| | - Osei B. Fordwour
- Department of Chemistry, The University of British Columbia, 3247 University Way, Kelowna, BC V1V 1V7, Canada; (J.W.F.); (O.B.F.); (I.Z.)
| | - Sydney C. Morgan
- Department of Biology, The University of British Columbia, 1177 Research Road, Kelowna, BC V1V 1V7, Canada;
| | - Ieva Zigg
- Department of Chemistry, The University of British Columbia, 3247 University Way, Kelowna, BC V1V 1V7, Canada; (J.W.F.); (O.B.F.); (I.Z.)
| | - Wesley F. Zandberg
- Department of Chemistry, The University of British Columbia, 3247 University Way, Kelowna, BC V1V 1V7, Canada; (J.W.F.); (O.B.F.); (I.Z.)
- Correspondence: ; Tel.: +1-(250)-807-9821
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17
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Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes. BEVERAGES 2021. [DOI: 10.3390/beverages7030044] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Strategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed to address the recurring incidence of bushfires in or near wine regions. Recent research demonstrated the potential for post-harvest ozonation of moderately smoke-exposed grapes to reduce both the concentration of smoke taint marker compounds (i.e., volatile phenols and their glycosides) and the perceived intensity of smoke taint in wine, depending on the dose and duration of ozone treatment. The current study further evaluated the efficacy of ozonation as a method for the amelioration of smoke taint in wine by comparing the chemical and sensory consequences of post-harvest ozonation (at 1 ppm for 24 h) of Cabernet Sauvignon grapes following grapevine exposure to dense smoke, i.e., ozone treatment of more heavily tainted grapes. Ozonation again yielded significant reductions in the concentration of free and glycosylated volatile phenols—up to 25% and 30%, respectively. However, although the intensities of smoke-related sensory attributes were generally lower in wines made with smoke-exposed grapes that were ozonated (compared to wines made with smoke-exposed grapes that were not ozonated), the results were not statistically significant. This suggests that the efficacy of ozone treatment depends on the extent to which grapes have been tainted by smoke.
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18
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Compositional Changes in Grapes and Leaves as a Consequence of Smoke Exposure of Vineyards from Multiple Bushfires across a Ripening Season. Molecules 2021; 26:molecules26113187. [PMID: 34073537 PMCID: PMC8197810 DOI: 10.3390/molecules26113187] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/19/2021] [Accepted: 05/21/2021] [Indexed: 11/16/2022] Open
Abstract
The negative effects of smoke exposure of grapes in vineyards that are close to harvest are well documented. Volatile phenols in smoke from forest and grass fires can contaminate berries and, upon uptake, are readily converted into a range of glycosylated grape metabolites. These phenolic glycosides and corresponding volatile phenols are extracted into the must and carried through the winemaking process, leading to wines with overtly smoky aromas and flavours. As a result, smoke exposure of grapes can cause significant quality defects in wine, and may render grapes and wine unfit for sale, with substantial negative economic impacts. Until now, however, very little has been known about the impact on grape composition of smoke exposure very early in the season, when grapes are small, hard and green, as occurred with many fires in the 2019–20 Australian grapegrowing season. This research summarises the compositional consequences of cumulative bushfire smoke exposure of grapes and leaves, it establishes detailed profiles of volatile phenols and phenolic glycosides in samples from six commercial Chardonnay and Shiraz blocks throughout berry ripening and examines the observed effects in the context of vineyard location and timing of smoke exposure. In addition, we demonstrate the potential of some phenolic glycosides in leaves to serve as additional biomarkers for smoke exposure of vineyards.
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19
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Caffrey A, Ebeler SE. The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production. Foods 2021; 10:935. [PMID: 33923228 PMCID: PMC8146117 DOI: 10.3390/foods10050935] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 04/02/2021] [Accepted: 04/22/2021] [Indexed: 12/02/2022] Open
Abstract
Volatile aroma compounds found in grapes and hops may be present as both free volatiles and bound glycosides. Glycosides found in the raw materials are transferred to their respective fermented beverages during production where the odorless compounds may act as a reservoir of free volatiles that may be perceived by the consumer if hydrolyzed. A review of the literature on grape and wine glycosides and the emerging literature for glycosides in hops is presented in order to demonstrate the depth of history in grape glycoside research and may help direct new research on hop glycosides. Focus is brought to the presence of glycosides in the raw materials, the effect that winemaking and brewing have on glycoside levels, and current methods for the analysis of glycosidically linked aroma compounds.
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Affiliation(s)
- Andrew Caffrey
- Department of Viticulture and Enology, University of California, Davis, CA 95616, USA;
- Food Safety and Measurement Facility, University of California, Davis, CA 95616, USA
| | - Susan E. Ebeler
- Department of Viticulture and Enology, University of California, Davis, CA 95616, USA;
- Food Safety and Measurement Facility, University of California, Davis, CA 95616, USA
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20
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Modesti M, Szeto C, Ristic R, Jiang W, Culbert J, Bindon K, Catelli C, Mencarelli F, Tonutti P, Wilkinson K. Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes. Molecules 2021; 26:1798. [PMID: 33806831 PMCID: PMC8004780 DOI: 10.3390/molecules26061798] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 03/15/2021] [Accepted: 03/18/2021] [Indexed: 12/21/2022] Open
Abstract
When bushfires occur near grape growing regions, vineyards can be exposed to smoke, and depending on the timing and duration of grapevine smoke exposure, fruit can become tainted. Smoke-derived volatile compounds, including volatile phenols, can impart unpleasant smoky, ashy characters to wines made from smoke-affected grapes, leading to substantial revenue losses where wines are perceivably tainted. This study investigated the potential for post-harvest ozone treatment of smoke-affected grapes to mitigate the intensity of smoke taint in wine. Merlot grapevines were exposed to smoke at ~7 days post-veraison and at harvest grapes were treated with 1 or 3 ppm of gaseous ozone (for 24 or 12 h, respectively), prior to winemaking. The concentrations of smoke taint marker compounds (i.e., free and glycosylated volatile phenols) were measured in grapes and wines to determine to what extent ozonation could mitigate the effects of grapevine exposure to smoke. The 24 h 1 ppm ozone treatment not only gave significantly lower volatile phenol and volatile phenol glycoside concentrations but also diminished the sensory perception of smoke taint in wine. Post-harvest smoke and ozone treatment of grapes suggests that ozone works more effectively when smoke-derived volatile phenols are in their free (aglycone) form, rather than glycosylated forms. Nevertheless, the collective results demonstrate the efficacy of post-harvest ozone treatment as a strategy for mitigation of smoke taint in wine.
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Affiliation(s)
- Margherita Modesti
- Life Sciences Institute, Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 5612 Pisa, Italy;
- Department of Wine Science, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (C.S.); (R.R.); (K.W.)
| | - Colleen Szeto
- Department of Wine Science, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (C.S.); (R.R.); (K.W.)
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia
| | - Renata Ristic
- Department of Wine Science, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (C.S.); (R.R.); (K.W.)
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia
| | - WenWen Jiang
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia; (W.J.); (J.C.); (K.B.)
| | - Julie Culbert
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia; (W.J.); (J.C.); (K.B.)
| | - Keren Bindon
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia; (W.J.); (J.C.); (K.B.)
| | - Cesare Catelli
- P.C. di Pompeo Catelli S.R.L., Via Roma 81, Uggiate Trevano, 22029 Como, Italy;
| | - Fabio Mencarelli
- Department of Agriculture Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
| | - Pietro Tonutti
- Life Sciences Institute, Scuola Superiore Sant’Anna, Piazza Martiri della Libertà 33, 5612 Pisa, Italy;
| | - Kerry Wilkinson
- Department of Wine Science, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (C.S.); (R.R.); (K.W.)
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia
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21
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Review of the Effects of Grapevine Smoke Exposure and Technologies to Assess Smoke Contamination and Taint in Grapes and Wine. BEVERAGES 2021. [DOI: 10.3390/beverages7010007] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Grapevine smoke exposure and the subsequent development of smoke taint in wine has resulted in significant financial losses for grape growers and winemakers throughout the world. Smoke taint is characterized by objectional smoky aromas such as “ashy”, “burning rubber”, and “smoked meats”, resulting in wine that is unpalatable and hence unprofitable. Unfortunately, current climate change models predict a broadening of the window in which bushfires may occur and a rise in bushfire occurrences and severity in major wine growing regions such as Australia, Mediterranean Europe, North and South America, and South Africa. As such, grapevine smoke exposure and smoke taint in wine are increasing problems for growers and winemakers worldwide. Current recommendations for growers concerned that their grapevines have been exposed to smoke are to conduct pre-harvest mini-ferments for sensory assessment and send samples to a commercial laboratory to quantify levels of smoke-derived volatiles in the wine. Significant novel research is being conducted using spectroscopic techniques coupled with machine learning modeling to assess grapevine smoke contamination and taint in grapes and wine, offering growers and winemakers additional tools to monitor grapevine smoke exposure and taint rapidly and non-destructively in grapes and wine.
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22
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Hitschler J, Boles E. Improving 3-methylphenol (m-cresol) production in yeast via in vivo glycosylation or methylation. FEMS Yeast Res 2020; 20:6021368. [PMID: 33330906 DOI: 10.1093/femsyr/foaa063] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Accepted: 12/02/2020] [Indexed: 11/15/2022] Open
Abstract
Heterologous expression of 6-methylsalicylic acid synthase (MSAS) together with 6-MSA decarboxylase enables de novo production of the platform chemical and antiseptic additive 3-methylphenol (3-MP) in the yeast Saccharomyces cerevisiae. However, toxicity of 3-MP prevents higher production levels. In this study, we evaluated in vivo detoxification strategies to overcome limitations of 3-MP production. An orcinol-O-methyltransferase from Chinese rose hybrids (OOMT2) was expressed in the 3-MP producing yeast strain to convert 3-MP to 3-methylanisole (3-MA). Together with in situ extraction by dodecane of the highly volatile 3-MA this resulted in up to 211 mg/L 3-MA (1.7 mM) accumulation. Expression of a UDP-glycosyltransferase (UGT72B27) from Vitis vinifera led to the synthesis of up to 533 mg/L 3-MP as glucoside (4.9 mM). Conversion of 3-MP to 3-MA and 3-MP glucoside was not complete. Finally, deletion of phosphoglucose isomerase PGI1 together with methylation or glycosylation and feeding a fructose/glucose mixture to redirect carbon fluxes resulted in strongly increased product titers, with up to 897 mg/L 3-MA/3-MP (9 mM) and 873 mg/L 3-MP/3-MP as glucoside (8.1 mM) compared to less than 313 mg/L (2.9 mM) product titers in the wild type controls. The results show that methylation or glycosylation are promising tools to overcome limitations in further enhancing the biotechnological production of 3-MP.
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Affiliation(s)
- Julia Hitschler
- Faculty of Biological Sciences, Institute of Molecular Biosciences, Goethe University Frankfurt, Max-von-Laue Straße 9, 60438 Frankfurt am Main, Germany
| | - Eckhard Boles
- Faculty of Biological Sciences, Institute of Molecular Biosciences, Goethe University Frankfurt, Max-von-Laue Straße 9, 60438 Frankfurt am Main, Germany
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23
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Schieber A, Wüst M. Volatile Phenols-Important Contributors to the Aroma of Plant-Derived Foods. Molecules 2020; 25:molecules25194529. [PMID: 33023270 PMCID: PMC7582606 DOI: 10.3390/molecules25194529] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 09/26/2020] [Accepted: 09/30/2020] [Indexed: 11/16/2022] Open
Abstract
Volatile phenols like phenylpropanoid and benzoid compounds originate from the aromatic amino acid phenylalanine, which is biosynthesized via the shikimate/arogenate pathway. These volatile compounds contribute to the aroma of a number of economically important plant-derived foods like herbs, spices and fruits. The sequestration of numerous phenylpropanoid and benzoid compounds as glycosides occurs widely in fruits, and this pool represents an important source of flavor that can be released during storage and processing. Therefore, this review will provide an overview of the biosynthesis of free and glycosylated phenylpropanoid and benzoid compounds and their reactions during food processing, which both lead to the generation of odor-active volatile phenols in plant-derived foods.
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Affiliation(s)
- Andreas Schieber
- Chair of Molecular Food Technology, Institute of Nutritional and Food Sciences, University of Bonn, Endenicher Allee 19B, 53115 Bonn, Germany;
| | - Matthias Wüst
- Chair of Food Chemistry, Institute of Nutritional and Food Sciences, University of Bonn, Endenicher Allee 19B, 53115 Bonn, Germany
- Correspondence: ; Tel.: +49-228-73-2361
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24
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Yamada A, Kondo-Kaneko M, Ishiuchi K, Makino T, Terasaka K. Isolation and characterization of a novel glucosyltransferase involved in production of emodin-6- O-glucoside and rhaponticin in Rheum palmatum. PLANT BIOTECHNOLOGY (TOKYO, JAPAN) 2020; 37:293-299. [PMID: 33088192 PMCID: PMC7557662 DOI: 10.5511/plantbiotechnology.20.0413a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2020] [Accepted: 04/13/2020] [Indexed: 06/11/2023]
Abstract
Anthraquinones are widely distributed in various organisms and known as bioactive ingredients. Some of the anthraquinones accumulate as glycosides in higher plants. Plant secondary product glycosyltransferases (PSPGs) are the well-characterized enzymes producing plant secondary metabolite glycosides. However, PSPGs involved in the formation of anthraquinone glycosides remains unclear. The rhizome of Rheum palmatum contains anthraquinones as laxative agents, some of which are accumulated as glucosides. We isolated a glucosyltransferase, R. palmatum UDP-glycosyltransferase (RpUGT) 1 from the rhizome of R. palmatum, and characterized functionally. RpUGT1 glucosylated emodin yielding emodin-6-O-glucoside, and it also glucosylated rhapontigenin, a compound belonging to stilbenes, yielding rhaponticin. The expression patterns of RpUGT1 and the accumulation of the metabolites revealed that RpUGT1 contributes to the production of these glucosides in R. palmatum. These results may provide important information for the substrate recognition of the PSPGs for anthraquinones and stilbenes.
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Affiliation(s)
- Aki Yamada
- Graduate School of Pharmaceutical Sciences, Nagoya City University, 3-1 Tanabe-dori, Mizuho-ku, Nagoya, Aichi 467-8603, Japan
| | - Miku Kondo-Kaneko
- Graduate School of Pharmaceutical Sciences, Nagoya City University, 3-1 Tanabe-dori, Mizuho-ku, Nagoya, Aichi 467-8603, Japan
| | - Kan’ichiro Ishiuchi
- Graduate School of Pharmaceutical Sciences, Nagoya City University, 3-1 Tanabe-dori, Mizuho-ku, Nagoya, Aichi 467-8603, Japan
| | - Toshiaki Makino
- Graduate School of Pharmaceutical Sciences, Nagoya City University, 3-1 Tanabe-dori, Mizuho-ku, Nagoya, Aichi 467-8603, Japan
| | - Kazuyoshi Terasaka
- Graduate School of Pharmaceutical Sciences, Nagoya City University, 3-1 Tanabe-dori, Mizuho-ku, Nagoya, Aichi 467-8603, Japan
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25
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Maharjan R, Fukuda Y, Shimomura N, Nakayama T, Okimoto Y, Kawakami K, Nakayama T, Hamada H, Inoue T, Ozaki SI. An Ambidextrous Polyphenol Glycosyltransferase PaGT2 from Phytolacca americana. Biochemistry 2020; 59:2551-2561. [PMID: 32525309 DOI: 10.1021/acs.biochem.0c00224] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The glycosylation of small hydrophobic compounds is catalyzed by uridine diphosphate glycosyltransferases (UGTs). Because glycosylation is an invaluable tool for improving the stability and water solubility of hydrophobic compounds, UGTs have attracted attention for their application in the food, cosmetics, and pharmaceutical industries. However, the ability of UGTs to accept and glycosylate a wide range of substrates is not clearly understood due to the existence of a large number of UGTs. PaGT2, a UGT from Phytolacca americana, can regioselectively glycosylate piceatannol but has low activity toward other stilbenoids. To elucidate the substrate specificity and catalytic mechanism, we determined the crystal structures of PaGT2 with and without substrates and performed molecular docking studies. The structures have revealed key residues involved in substrate recognition and suggest the presence of a nonconserved catalytic residue (His81) in addition to the highly conserved catalytic histidine in UGTs (His18). The role of the identified residues in substrate recognition and catalysis is elucidated with the mutational assay. Additionally, the structure-guided mutation of Cys142 to other residues, Ala, Phe, and Gln, allows PaGT2 to glycosylate resveratrol with high regioselectivity, which is negligibly glycosylated by the wild-type enzyme. These results provide a basis for tailoring an efficient glycosyltransferase.
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Affiliation(s)
- Rakesh Maharjan
- Department of Applied Chemistry, Graduate School of Engineering, Osaka University, Suita, Osaka 565-0871, Japan.,Graduate School of Pharmaceutical Science, Osaka University, Suita, Osaka 565-0871, Japan
| | - Yohta Fukuda
- Department of Applied Chemistry, Graduate School of Engineering, Osaka University, Suita, Osaka 565-0871, Japan.,Graduate School of Pharmaceutical Science, Osaka University, Suita, Osaka 565-0871, Japan
| | - Naomichi Shimomura
- Department of Biological Chemistry, Graduate School of Science and Technology for Innovations, Yamaguchi University, Yamaguchi 753-8515, Japan
| | - Taisuke Nakayama
- National Institute of Biomedical Innovation, Health and Nutrition, Saito-Asagi, Ibaraki, Osaka 567-0085, Japan
| | - Yuta Okimoto
- Department of Biological Chemistry, Graduate School of Science and Technology for Innovations, Yamaguchi University, Yamaguchi 753-8515, Japan
| | - Koki Kawakami
- Department of Life Science, Faculty of Science, Okayama University of Science, Okayama 700-0005, Japan
| | - Toru Nakayama
- Department of Biomolecular Engineering, Graduate School of Engineering, Tohoku University, Sendai, Miyagi 980-8579, Japan
| | - Hiroki Hamada
- Department of Life Science, Faculty of Science, Okayama University of Science, Okayama 700-0005, Japan
| | - Tsuyoshi Inoue
- Department of Applied Chemistry, Graduate School of Engineering, Osaka University, Suita, Osaka 565-0871, Japan.,Graduate School of Pharmaceutical Science, Osaka University, Suita, Osaka 565-0871, Japan
| | - Shin-Ichi Ozaki
- Department of Biological Chemistry, Graduate School of Science and Technology for Innovations, Yamaguchi University, Yamaguchi 753-8515, Japan
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26
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Caffrey AJ, Lerno LA, Zweigenbaum J, Ebeler SE. Direct Analysis of Glycosidic Aroma Precursors Containing Multiple Aglycone Classes in Vitis vinifera Berries. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3817-3833. [PMID: 32129620 DOI: 10.1021/acs.jafc.9b08323] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Ultra-high-performance liquid chromatography (UHPLC) accurate mass tandem mass spectrometry is a powerful tool for identifying and profiling plant metabolites. Here, we describe an approach to characterize glycosidically bound precursors of monoterpenoids, norisoprenoids, volatile phenols, aliphatic alcohols, and sesquiterpenoids in grapes. Chromatographic separation of glycosylated compounds was evaluated using phenyl-hexyl (reverse phase), glycan/hydrophilic interaction, and porous graphitic carbon (PGC) stationary phases. PGC provided the best UHPLC separation for 102 tentatively identified aroma precursors in Vitis vinifera L. cv. Riesling and Muscat of Alexandria berries. Monoterpene-triol, monoterpene-tetraol, and sesquiterpenol glycosides were tentatively identified for the first time in grapes, and a C6-alcohol trisaccharide was tentatively identified for the first time in any plant. Comparison of glycosylated aroma molecules in Riesling and Muscat of Alexandria grapes showed that the two varieties were distinguishable based on relative abundances of shared glycosides and the presence of glycosides unique to a single variety.
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Affiliation(s)
- Andrew J Caffrey
- Department of Viticulture and Enology, University of California, Davis, California 95616, United States
- Food Safety and Measurement Facility, University of California, Davis, California 95616, United States
| | - Larry A Lerno
- Department of Viticulture and Enology, University of California, Davis, California 95616, United States
- Food Safety and Measurement Facility, University of California, Davis, California 95616, United States
| | - Jerry Zweigenbaum
- Agilent Technologies, Inc., Wilmington, Delaware 19808, United States
| | - Susan E Ebeler
- Department of Viticulture and Enology, University of California, Davis, California 95616, United States
- Food Safety and Measurement Facility, University of California, Davis, California 95616, United States
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27
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McGraphery K, Schwab W. Comparative Analysis of High-Throughput Assays of Family-1 Plant Glycosyltransferases. Int J Mol Sci 2020; 21:ijms21062208. [PMID: 32210023 PMCID: PMC7139940 DOI: 10.3390/ijms21062208] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 03/20/2020] [Accepted: 03/21/2020] [Indexed: 01/16/2023] Open
Abstract
The ability of glycosyltransferases (GTs) to reduce volatility, increase solubility, and thus alter the bioavailability of small molecules through glycosylation has attracted immense attention in pharmaceutical, nutraceutical, and cosmeceutical industries. The lack of GTs known and the scarcity of high-throughput (HTP) available methods, hinders the extrapolation of further novel applications. In this study, the applicability of new GT-assays suitable for HTP screening was tested and compared with regard to harmlessness, robustness, cost-effectiveness and reproducibility. The UDP-Glo GT-assay, Phosphate GT Activity assay, pH-sensitive GT-assay, and UDP2-TR-FRET assay were applied and tailored to plant UDP GTs (UGTs). Vitis vinifera (UGT72B27) GT was subjected to glycosylation reaction with various phenolics. Substrate screening and kinetic parameters were evaluated. The pH-sensitive assay and the UDP2-TR-FRET assay were incomparable and unsuitable for HTP plant GT-1 family UGT screening. Furthermore, the UDP-Glo GT-assay and the Phosphate GT Activity assay yielded closely similar and reproducible KM, vmax, and kcat values. Therefore, with the easy experimental set-up and rapid readout, the two assays are suitable for HTP screening and quantitative kinetic analysis of plant UGTs. This research sheds light on new and emerging HTP assays, which will allow for analysis of novel family-1 plant GTs and will uncover further applications.
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Affiliation(s)
| | - Wilfried Schwab
- Correspondence: ; Tel.: +49-8161-712-912; Fax: +49-8161-712-950
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28
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Gao J, Ma F, Wang X, Li G. Combination of dihydroartemisinin and resveratrol effectively inhibits cancer cell migrationviaregulation of the DLC1/TCTP/Cdc42 pathway. Food Funct 2020; 11:9573-9584. [DOI: 10.1039/d0fo00996b] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Mechanism of DHA combined with RES in inhibition of cancer cell migration by DLC1/TCTP/Cdc42 signaling.
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Affiliation(s)
- Junying Gao
- Shandong Provincial Key Laboratory of Animal Resistant Biology
- School of Life Sciences
- Shandong Normal University
- Jinan
- China
| | - Fengqiu Ma
- Shandong Provincial Key Laboratory of Animal Resistant Biology
- School of Life Sciences
- Shandong Normal University
- Jinan
- China
| | - Xingjie Wang
- Shandong Provincial Key Laboratory of Animal Resistant Biology
- School of Life Sciences
- Shandong Normal University
- Jinan
- China
| | - Guorong Li
- Shandong Provincial Key Laboratory of Animal Resistant Biology
- School of Life Sciences
- Shandong Normal University
- Jinan
- China
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29
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Joshi R, Trinkl J, Haugeneder A, Härtl K, Franz-Oberdorf K, Giri A, Hoffmann T, Schwab W. Semirational design and engineering of grapevine glucosyltransferases for enhanced activity and modified product selectivity. Glycobiology 2019; 29:765-775. [PMID: 31361022 PMCID: PMC6835047 DOI: 10.1093/glycob/cwz056] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2019] [Revised: 07/19/2019] [Accepted: 07/20/2019] [Indexed: 12/28/2022] Open
Abstract
Uridine diphosphate-dependent glycosyltransferases (UGTs) catalyze the transfer of a diversity of sugars to several acceptor molecules and often exhibit distinct substrate specificity. Modulation of glycosyltransferases for increased catalytic activity and altered substrate or product specificity are the key manipulations for the biotechnological use of glycosyltransferases in various biosynthetic processes. Here, we have engineered the binding pocket of three previously characterized Vitis vinifera glycosyltransferases, UGT88F12, UGT72B27 and UGT92G6, by structure-guided in silico mutagenesis to facilitate the interactions of active site residues with flavonol glucosides and thus modify substrate specificity and activity. Site-directed mutagenesis at selected sites, followed with liquid chromatography-mass spectrometry based activity assays, exhibited that mutant UGTs were altered in product selectivity and activity as compared to the wild-type enzymes. Mutant UGTs produced larger amounts of flavonol di-monosaccharide glucosides, which imply that the mutations led to structural changes that increased the volume of the binding pocket to accommodate a larger substrate and to release larger products at ease. Mutants showed increased activity and modified product specificity. Thus, structure-based systematic mutations of the amino acid residues in the binding pocket can be explored for the generation of engineered UGTs for diverse biotechnological applications.
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Affiliation(s)
- Rakesh Joshi
- Institute of Bioinformatics and Biotechnology (IBB), Savitribai Phule Pune University (Formerly University of Pune), Ganeshkhind Road, Pune 411007, Maharashtra, India.,Biotechnology of Natural Products, Technische Universität München, 85354 Freising, Liesel-Beckmann-Str. 1, Germany.,Division of Biochemical Sciences, CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune 411 008, India
| | - Johanna Trinkl
- Biotechnology of Natural Products, Technische Universität München, 85354 Freising, Liesel-Beckmann-Str. 1, Germany
| | - Annika Haugeneder
- Biotechnology of Natural Products, Technische Universität München, 85354 Freising, Liesel-Beckmann-Str. 1, Germany
| | - Katja Härtl
- Biotechnology of Natural Products, Technische Universität München, 85354 Freising, Liesel-Beckmann-Str. 1, Germany
| | - Katrin Franz-Oberdorf
- Biotechnology of Natural Products, Technische Universität München, 85354 Freising, Liesel-Beckmann-Str. 1, Germany
| | - Ashok Giri
- Division of Biochemical Sciences, CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune 411 008, India
| | - Thomas Hoffmann
- Biotechnology of Natural Products, Technische Universität München, 85354 Freising, Liesel-Beckmann-Str. 1, Germany
| | - Wilfried Schwab
- Biotechnology of Natural Products, Technische Universität München, 85354 Freising, Liesel-Beckmann-Str. 1, Germany
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30
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Novel biotechnological glucosylation of high-impact aroma chemicals, 3(2H)- and 2(5H)-furanones. Sci Rep 2019; 9:10943. [PMID: 31358872 PMCID: PMC6662797 DOI: 10.1038/s41598-019-47514-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Accepted: 07/18/2019] [Indexed: 11/23/2022] Open
Abstract
Glucosyltransferases are versatile biocatalysts to chemically modify small molecules and thus enhance their water solubility and structural stability. Although the genomes of all organisms harbor a multitude of glucosyltransferase genes, their functional characterization is hampered by the lack of high-throughput in-vivo systems to rapidly test the versatility of the encoded proteins. We have developed and applied a high-throughput whole cell biotransformation system to screen a plant glucosyltransferase library. As proof of principle, we identified 25, 24, 15, and 18 biocatalysts transferring D-glucose to sotolone, maple furanone, furaneol and homofuraneol, four highly appreciated flavor compounds, respectively. Although these 3(2H)- and 2(5H)-furanones have extremely low odor thresholds their glucosides were odorless. Upscaling of the biotechnological process yielded titers of 5.3 and 7.2 g/L for the new to nature β-D-glucopyranosides of sotolone and maple furanone, respectively. Consequently, plant glucosyltransferase show stunning catalytic activities, which enable the economical production of novel and unexplored chemicals with exciting new functionalities by whole-cell biotransformation.
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31
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van der Hulst L, Munguia P, Culbert JA, Ford CM, Burton RA, Wilkinson KL. Accumulation of volatile phenol glycoconjugates in grapes following grapevine exposure to smoke and potential mitigation of smoke taint by foliar application of kaolin. PLANTA 2019; 249:941-952. [PMID: 30612169 DOI: 10.1007/s00425-018-03079-x] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2018] [Accepted: 12/20/2018] [Indexed: 05/24/2023]
Abstract
The accumulation of volatile phenol glycoconjugates in smoke-exposed grapes was monitored following grapevine exposure to smoke, with different glycoconjugate profiles observed for fruit sampled 1 and 7 days after smoke exposure, and at maturity. Foliar application of kaolin reduced the concentration of volatile phenol glycoconjugates in smoke-exposed fruit, but efficacy depended on the rate of application and extent of coverage. Smoke taint can be found in wines made from grapes exposed to smoke from bushfires or prescribed burns. It is characterized by objectionable smoky and ashy aromas and flavors, which have been attributed to the presence of smoke-derived volatile phenols, in free and glycoconjugate forms. This study investigated: (1) the accumulation of volatile phenol glycoconjugates in grapes following the application of smoke to Sauvignon Blanc, Chardonnay and Merlot grapevines at approximately 10 days post-veraison; and (2) the potential mitigation of smoke taint as a consequence of foliar applications of kaolin (a clay-based protective film) prior to grapevine smoke exposure. Varietal differences were observed in the glycoconjugate profiles of smoke-exposed grapes; the highest glycoconjugate levels were found in Merlot grapes, being pentose-glucosides of guaiacol, cresols, and phenol, and gentiobiosides of guaiacol and syringol. Changes in volatile phenol glycoconjugate profiles were also observed with time, i.e., between fruit sampled 1 day after smoke exposure and at maturity. The application of kaolin did not significantly affect the glycoconjugate profiles of Sauvignon Blanc and Chardonnay grapes, but significantly lower volatile phenol glycoconjugate levels were observed in Merlot fruit that was treated with kaolin prior to smoke exposure. The potential for control and smoke-exposed grapes to be differentiated by measurement of spectral reflectance was also demonstrated.
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Affiliation(s)
- Lieke van der Hulst
- School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA, 5064, Australia
- The ARC Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA, 5064, Australia
| | - Pablo Munguia
- School of Biological Sciences, The University of Adelaide, Adelaide, SA, 5005, Australia
- Royal Melbourne Institute of Technology University, Melbourne, VIC, 3000, Australia
| | - Julie A Culbert
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA, 5064, Australia
| | - Christopher M Ford
- School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA, 5064, Australia
| | - Rachel A Burton
- School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA, 5064, Australia
- The ARC Centre of Excellence in Plant Cell Walls, PMB 1, Glen Osmond, SA, 5064, Australia
| | - Kerry L Wilkinson
- School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA, 5064, Australia.
- The ARC Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA, 5064, Australia.
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32
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1,6-Conjugate addition of C-nucleophiles to p-quinone methide surrogate: Synthesis of diarylpropanes. Tetrahedron 2019. [DOI: 10.1016/j.tet.2018.12.048] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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33
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Noestheden M, Noyovitz B, Riordan-Short S, Dennis EG, Zandberg WF. Smoke from simulated forest fire alters secondary metabolites in Vitis vinifera L. berries and wine. PLANTA 2018; 248:1537-1550. [PMID: 30151661 DOI: 10.1007/s00425-018-2994-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Accepted: 08/20/2018] [Indexed: 06/08/2023]
Abstract
The exposure of Vitis vinifera L. berries to forest fire smoke changes the concentration of phenylpropanoid metabolites in berries and the resulting wine. The exposure of Vitis vinifera L. berries (i.e., wine grapes) to forest fire smoke can lead to a wine defect known as smoke taint that is characterized by unpleasant "smoky" and "ashy" aromas and flavors. The intensity of smoke taint is associated with the concentration of organoleptic volatile phenols that are produced during the combustion-mediated oxidation of lignocellulosic biomass and subsequently concentrated in berries prior to fermentation. However, these same smoke-derived volatile phenols are also produced via metabolic pathways endogenous to berries. It follows then that an influx of exogenous volatile phenols (i.e., from forest fire smoke) could alter endogenous metabolism associated with volatile phenol synthesis, which occurs via the shikimic acid/phenylpropanoid pathways. The presence of ozone and karrikins in forest fire smoke, as well as changes to stomatal conductance that can occur from exposure to forest fire smoke also have the potential to influence phenylpropanoid metabolism. This study demonstrated changes in phenylpropanoid metabolites in Pinot noir berries and wine from three vineyards following the exposure of Vitis vinifera L. vines to simulated forest fire smoke. This included changes to metabolites associated with mouth feel and color in wine, both of which are important sensorial qualities to wine producers and consumers. The results reported are critical to understanding the chemical changes associated with smoke taint beyond volatile phenols, which in turn, may aid the development of preventative and remedial strategies.
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Affiliation(s)
- Matthew Noestheden
- Department of Chemistry, University of British Columbia, 3247 University Way, Kelowna, BC, V1V 1V7, Canada
- Supra Research and Development, 4532 Sallows Road, Kelowna, BC, V1W 4C2, Canada
| | - Benjamin Noyovitz
- Department of Chemistry, University of British Columbia, 3247 University Way, Kelowna, BC, V1V 1V7, Canada
| | - Seamus Riordan-Short
- Department of Chemistry, University of British Columbia, 3247 University Way, Kelowna, BC, V1V 1V7, Canada
| | - Eric G Dennis
- Department of Chemistry, University of British Columbia, 3247 University Way, Kelowna, BC, V1V 1V7, Canada
| | - Wesley F Zandberg
- Department of Chemistry, University of British Columbia, 3247 University Way, Kelowna, BC, V1V 1V7, Canada.
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34
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Song C, Härtl K, McGraphery K, Hoffmann T, Schwab W. Attractive but Toxic: Emerging Roles of Glycosidically Bound Volatiles and Glycosyltransferases Involved in Their Formation. MOLECULAR PLANT 2018; 11:1225-1236. [PMID: 30223041 DOI: 10.1016/j.molp.2018.09.001] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 09/05/2018] [Accepted: 09/10/2018] [Indexed: 05/18/2023]
Abstract
Plants emit an overabundance of volatile compounds, which act in their producers either as appreciated attractants to lure beneficial animals or as repellent toxins to deter pests in a species-specific and concentration-dependent manner. Plants have evolved solutions to provide sufficient volatiles without poisoning themselves. Uridine-diphosphate sugar-dependent glycosyltransferases (UGTs) acting on volatiles is one important part of this sophisticated system, which balances the levels of bioactive metabolites and prepares them for cellular and long-distance transport and storage but enables the remobilization of disarmed toxins for the benefit of plant protection. This review provides an overview of the research history of glycosidically bound volatiles (GBVs), a relatively new group of plant secondary metabolites, and discusses the role of UGTs in the production of GBVs for plant protection.
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Affiliation(s)
- Chuankui Song
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West Changjiang Road, Hefei, Anhui 230036, China
| | - Katja Härtl
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, Freising 85354, Germany
| | - Kate McGraphery
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, Freising 85354, Germany
| | - Thomas Hoffmann
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, Freising 85354, Germany
| | - Wilfried Schwab
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West Changjiang Road, Hefei, Anhui 230036, China; Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, Freising 85354, Germany.
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35
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Huang FC, Giri A, Daniilidis M, Sun G, Härtl K, Hoffmann T, Schwab W. Structural and Functional Analysis of UGT92G6 Suggests an Evolutionary Link Between Mono- and Disaccharide Glycoside-Forming Transferases. PLANT & CELL PHYSIOLOGY 2018; 59:857-870. [PMID: 29444327 DOI: 10.1093/pcp/pcy028] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Accepted: 01/30/2018] [Indexed: 05/05/2023]
Abstract
Glycosylation mediated by UDP-dependent glycosyltransferase (UGT) is one of the most common reactions for the biosynthesis of small molecule glycosides. As glycosides have various biological roles, we characterized UGT genes from grapevine (Vitis vinifera). In silico analysis of VvUGT genes that were highly expressed in leaves identified UGT92G6 which showed sequence similarity to both monosaccharide and disaccharide glucoside-forming transferases. The recombinant UGT92G6 glucosylated phenolics, among them caffeic acid, carvacrol, eugenol and raspberry ketone, and also accepted geranyl glucoside and citronellyl glucoside. Thus, UGT92G6 formed mono- and diglucosides in vitro from distinct compounds. The enzyme specificity constant Vmax/Km ratios indicated that UGT92G6 exhibited the highest specificity towards caffeic acid, producing almost equal amounts of the 3- and 4-O-glucoside. Transient overexpression of UGT92G6 in Nicotiana benthamiana leaves confirmed the production of caffeoyl glucoside; however, the level of geranyl diglucoside was not elevated upon overexpression of UGT92G6, even after co-expression of genes encoding geraniol synthase and geraniol UGT to provide sufficient precursor. Comparative sequence and 3-D structure analysis identified a sequence motif characteristic for monoglucoside-forming UGTs in UGT92G6, suggesting an evolutionary link between mono- and disaccharide glycoside UGTs. Thus, UGT92G6 functions as a mono- and diglucosyltransferase in vitro, but acts as a caffeoyl glucoside UGT in N. benthamiana.
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Affiliation(s)
- Fong-Chin Huang
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, D-85354 Freising, Germany
| | - Ashok Giri
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, D-85354 Freising, Germany
- Plant Molecular Biology Unit, Division of Biochemical Sciences, CSIR-National Chemical Laboratory, Pune, MS 411 008, India
| | - Melina Daniilidis
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, D-85354 Freising, Germany
| | - Guangxin Sun
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, D-85354 Freising, Germany
| | - Katja Härtl
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, D-85354 Freising, Germany
| | - Thomas Hoffmann
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, D-85354 Freising, Germany
| | - Wilfried Schwab
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, D-85354 Freising, Germany
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