1
|
Estier T, Marchal A. Towards an understanding of bitterness in white wines: Contribution of 27 compounds assessed by LC-HRMS and sensory analysis. Food Chem 2024; 451:139503. [PMID: 38714111 DOI: 10.1016/j.foodchem.2024.139503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 04/23/2024] [Accepted: 04/26/2024] [Indexed: 05/09/2024]
Abstract
Whereas bitterness perception can modify the taste balance of white wines, its molecular origin remains largely unclear. This work aimed at determining the influence of a selection of the most cited bitter compounds on the bitterness of commercial dry white wines. Forty-two wines were sensorially characterized by a trained panel and divided into two statistically different groups depending on their bitterness. Twenty-seven bitter compounds were selected and five quantitation methods were developed and validated. The methods were used to measure the levels of all the 27 compounds in dry wine, 25 of them in sweet wine and 22 of them in grape juice. The detected concentrations were generally below the taste detection thresholds. No significant positive correlation between the bitterness intensity of the tasted samples and the concentration of the assayed bitter compounds was observed, suggesting the existence of other markers of bitterness in white wines.
Collapse
Affiliation(s)
- Tom Estier
- Univ. Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France.
| | - Axel Marchal
- Univ. Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France.
| |
Collapse
|
2
|
Yan J, Lu A, Kun J, Wang B, Miao Y, Chen Y, Ho CT, Meng Q, Tong H. Characterization of triterpenoids as possible bitter-tasting compounds in teas infected with bird’s eye spot disease. Food Res Int 2023; 167:112643. [PMID: 37087235 DOI: 10.1016/j.foodres.2023.112643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 02/16/2023] [Accepted: 02/21/2023] [Indexed: 02/26/2023]
Abstract
Tea infected with bird's eye spot disease generally imparts a long-lasting bitter taste, which is unacceptable to most consumers. This study has comprehensively evaluated the taste profiles of infected and healthy teas and investigated their known bitter compounds previously reported in tea. Quantification analyses and calculation of dose-over-threshold (DoT) factors revealed that no obvious difference was visualized in catechins, caffeine, bitter amino acids, and flavonols and their glycosides between infected and healthy tea samples, which was also verified by principal component analysis (PCA) and hierarchical cluster analysis (HCA). Therefore, these known bitter compounds have been ruled out as critical contributors to the long-lasting bitterness of infected teas. Furthermore, Gel permeation chromatography, sensory analysis, and UPLC-Q-TOF-MS were employed and identified 13 substances from the target bitter fractions, including caffeine, ten triterpenoids, and two oxylipins. The higher triterpenoid levels were supposed to be the reason causing the long-lasting bitterness. This study has provided a research direction for the molecular basis of the long-lasting bitterness of infected tea leaves with bird's eye spot disease.
Collapse
Affiliation(s)
- Jingna Yan
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China
| | - Anxia Lu
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 644000, China
| | - Jirui Kun
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China
| | - Bei Wang
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China; Food Quality & Design Group, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Yiwen Miao
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China
| | - Yingjuan Chen
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA
| | - Qing Meng
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China.
| | - Huarong Tong
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China.
| |
Collapse
|
3
|
Antioxidants in Animal Nutrition: UHPLC-ESI-Q qTOF Analysis and Effects on In Vitro Rumen Fermentation of Oak Leaf Extracts. Antioxidants (Basel) 2022; 11:antiox11122366. [PMID: 36552573 PMCID: PMC9774136 DOI: 10.3390/antiox11122366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 11/23/2022] [Accepted: 11/26/2022] [Indexed: 12/03/2022] Open
Abstract
The genus Quercus supplies a large amount of residual material (e.g., bark, acorns, leaves, wood), the valorization of which can favor a supply of antioxidant polyphenols to be used in the pharmaceutical, nutraceutical, or cosmeceutical sector. The recovery of specialized metabolites could also benefit livestock feeding, so much so that polyphenols have gained attention as rumen fermentation modifiers and for mitigating the oxidative imbalance to which farm animals are subject. In this context, leaves of Quercus robur L. from Northern Germany were of interest and the alcoholic extract obtained underwent an untargeted profiling by means of ultra-high-performance liquid chromatography/high-resolution tandem mass spectrometry (UHPLC-HRMS/MS) techniques. As triterpenes and fatty acids occurred, the alcoholic extract fractionation pointed out the obtainment of a polyphenol fraction, broadly constituted by coumaroyl flavonol glycosides and condensed tannins. Total phenol, flavonoid and condensed tannins content assays, as well as antiradical (DPPH● and ABTS+●) and reducing activity (PFRAP) were carried out on the alcoholic extract and its fractions. When the effects on rumen liquor was evaluated in vitro in terms of changes in fermentation characteristics, it was observed that oak leaf extract and its fractions promoted an increase in total volatile fatty acids and differently modulated the relative content of each fatty acid.
Collapse
|
4
|
Al Hamoui Dit Banni G, Nasreddine R, Fayad S, Cao-Ngoc P, Rossi JC, Leclercq L, Cottet H, Marchal A, Nehmé R. Screening for pancreatic lipase natural modulators by capillary electrophoresis hyphenated to spectrophotometric and conductometric dual detection. Analyst 2021; 146:1386-1401. [PMID: 33404014 DOI: 10.1039/d0an02234a] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
The search for novel pancreatic lipase (PL) inhibitors has gained increasing attention in recent years. For the first time, a dual detection capillary electrophoresis (CE)-based homogeneous lipase assay was developed employing both the offline and online reaction modes. The hydrolysis of 4-nitrophenyl butyrate (4-NPB) catalyzed by PL into 4-nitrophenol and butyrate was monitored by spectrophotometric and conductimetric detection, respectively. The assays presented several advantages such as economy in consumption (few tens of nanoliters for online assays to few tens of microliters for offline assays), no modification of lipase, rapidity (<10 min) and versatility. Tris/MOPS (10 mM, pH 6.6) was used as the background electrolyte and the incubation buffer for enzymatic reactions. We confirmed that in the conditions of the study (small substrate 4-NPB, 37 °C, pH 6.6), the PL was active even in the absence of dipalmitoylphosphatidylcholine (DPPC) vesicles, generally used to mimic the lipid-water interface. This was confirmed by the maximum velocity (Vmax) and the Michaelis-Menten constant (Km) values that were the same order of magnitude in the absence and presence of DPPC. The developed method was used to screen crude aqueous plant extracts and purified compounds. We were able to identify the promising PL inhibition of hawthorn leaf herbal infusions at 1 mg mL-1 (37%) and PL activation by fresh and dry hawthorn flowers (∼24%). Additionally, two triterpenoids purified from extracts of oakwood were identified for the first time as potent PL inhibitors demonstrating 51 and 58% inhibition at 1 mg mL-1, respectively.
Collapse
Affiliation(s)
- Ghassan Al Hamoui Dit Banni
- Institut de Chimie Organique et Analytique (ICOA), CNRS FR 2708 - UMR 7311, Université d'Orléans, 45067 Orléans, France.
| | - Rouba Nasreddine
- Institut de Chimie Organique et Analytique (ICOA), CNRS FR 2708 - UMR 7311, Université d'Orléans, 45067 Orléans, France.
| | - Syntia Fayad
- Institut de Chimie Organique et Analytique (ICOA), CNRS FR 2708 - UMR 7311, Université d'Orléans, 45067 Orléans, France. and Université de Bordeaux, ISVV, EA 5477, Unité de recherche Œnologie, USC 1366 INRA, F-33882, Villenave d'Ornon, France
| | - Phu Cao-Ngoc
- IBMM, University of Montpellier, CNRS, ENSCM, 34059 Montpellier, France
| | | | - Laurent Leclercq
- IBMM, University of Montpellier, CNRS, ENSCM, 34059 Montpellier, France
| | - Hervé Cottet
- IBMM, University of Montpellier, CNRS, ENSCM, 34059 Montpellier, France
| | - Axel Marchal
- Université de Bordeaux, ISVV, EA 5477, Unité de recherche Œnologie, USC 1366 INRA, F-33882, Villenave d'Ornon, France
| | - Reine Nehmé
- Institut de Chimie Organique et Analytique (ICOA), CNRS FR 2708 - UMR 7311, Université d'Orléans, 45067 Orléans, France.
| |
Collapse
|
5
|
Winstel D, Bahammou D, Albertin W, Waffo-Téguo P, Marchal A. Untargeted LC-HRMS profiling followed by targeted fractionation to discover new taste-active compounds in spirits. Food Chem 2021; 359:129825. [PMID: 33940473 DOI: 10.1016/j.foodchem.2021.129825] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 04/14/2021] [Accepted: 04/15/2021] [Indexed: 11/19/2022]
Abstract
Taste is a key driver of food and beverage acceptability due to its role in consumers' pleasure. The great interest that natural food and beverages now arouse lies notably in the complexity of their taste, which in turn is related to a wide range of taste-active compounds. Going beyond the classic divide between targeted and untargeted strategies, an integrative methodology to spirits was applied. Untargeted profiling of several cognac spirits was implemented by LC-HRMS to identify compounds of interest among hundreds of ions. A targeted fractionation protocol was then developed. By using HRMS and NMR, dihydrodehydrodiconiferyl alcohol was identified and described for the first time in spirits and oak wood. It was characterized as sweet at 2 mg/L in two matrices and was quantified in spirits up to 4 mg/L. These findings demonstrated how this methodology is relevant and effective to discover new taste-active compounds.
Collapse
Affiliation(s)
- Delphine Winstel
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Delphine Bahammou
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Warren Albertin
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Pierre Waffo-Téguo
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Axel Marchal
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| |
Collapse
|
6
|
Al Hamoui Dit Banni G, Nasreddine R, Fayad S, Colas C, Marchal A, Nehmé R. Investigation of lipase-ligand interactions in porcine pancreatic extracts by microscale thermophoresis. Anal Bioanal Chem 2021; 413:3667-3681. [PMID: 33797603 DOI: 10.1007/s00216-021-03314-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 03/18/2021] [Accepted: 03/24/2021] [Indexed: 12/19/2022]
Abstract
The evaluation of binding affinities between large biomolecules and small ligands is challenging and requires highly sensitive techniques. Microscale thermophoresis (MST) is an emerging biophysical technique used to overcome this limitation. This work describes the first MST binding method to evaluate binding affinities of small ligands to lipases from crude porcine pancreatic extracts. The conditions of the MST assay were thoroughly optimized to successfully evaluate the dissociation constant (Kd) between pancreatic lipases (PL) and triterpenoid compounds purified from oakwood. More precisely, the fluorescent labeling of PL (PL*) using RED-NHS dye was achieved via a buffer exchange procedure. The MST buffer was composed of 20 mM NaH2PO4 + 77 mM NaCl (pH 6.6) with 0.05% Triton-X added to efficiently prevent protein aggregation and adsorption, even when using only standard, uncoated MST capillaries. Storage at -20 °C ensured stability of PL* and its fluorescent signal. MST results showed that crude pancreatic extracts were suitable as a source of PL for the evaluation of binding affinities of small ligands. Quercotriterpenoside-I (QTT-I) demonstrated high PL* binding affinity (31 nM) followed by 3-O-galloylbarrinic acid (3-GBA) (500 nM) and bartogenic acid (BA) (1327 nM). To enrich the 50 kDa lipase responsible for the majority of hydrolysis activity in the crude pancreatic extracts, ammonium sulfate precipitation was attempted and its efficiency confirmed using capillary electrophoresis (CE)-based activity assays and HRMS. Moreover, to accurately explain enzyme modulation mechanism, it is imperative to complement binding assays with catalytic activity ones.
Collapse
Affiliation(s)
- Ghassan Al Hamoui Dit Banni
- Institut de Chimie Organique et Analytique (ICOA), CNRS FR 2708 - UMR 7311, Université d'Orléans, 45067, Orléans, France
| | - Rouba Nasreddine
- Institut de Chimie Organique et Analytique (ICOA), CNRS FR 2708 - UMR 7311, Université d'Orléans, 45067, Orléans, France
| | - Syntia Fayad
- Institut des Sciences de la Vigne et du Vin (ISVV), EA 5477, Unité de recherche Œnologie, USC 1366 INRA, Université de Bordeaux, 33882, Villenave d'Ornon, France
| | - Cyril Colas
- Institut de Chimie Organique et Analytique (ICOA), CNRS FR 2708 - UMR 7311, Université d'Orléans, 45067, Orléans, France.,Centre de Biophysique Moléculaire, CNRS-Université d'Orléans, UPR 4311, 45071, Orléans CEDEX 2, France
| | - Axel Marchal
- Institut des Sciences de la Vigne et du Vin (ISVV), EA 5477, Unité de recherche Œnologie, USC 1366 INRA, Université de Bordeaux, 33882, Villenave d'Ornon, France
| | - Reine Nehmé
- Institut de Chimie Organique et Analytique (ICOA), CNRS FR 2708 - UMR 7311, Université d'Orléans, 45067, Orléans, France.
| |
Collapse
|