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Gonzalez-Ramirez M, Kazakova J, Garcia-Serrano P, Ubeda C, Valero E, Cerezo AB, Troncoso AM, Garcia-Parrilla MC. Commercial wine yeast nitrogen requirement influences the production of secondary metabolites (aroma, hydroxytyrosol, melatonin and other bioactives) during alcoholic fermentation. Int J Food Microbiol 2024; 421:110788. [PMID: 38905810 DOI: 10.1016/j.ijfoodmicro.2024.110788] [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: 04/11/2024] [Revised: 06/04/2024] [Accepted: 06/06/2024] [Indexed: 06/23/2024]
Abstract
During alcoholic fermentation, Saccharomyces cerevisiae synthesizes different compounds, which are crucial for product quality: volatile compounds with sensory impact, and bioactive compounds such as melatonin (MEL) and hydroxytyrosol (HT), linked to health benefits. As many of these compounds are related with yeast's nitrogen metabolism, their production have been studied in four different commercial strains with different nitrogen requirement (Red Fruit, Uvaferm VRB, Lalvin Rhone 2323 and Lalvin QA23) being, Uvaferm UVR the higher nitrogen demander strain. All strains produced the secondary metabolites, notably Uvaferm UVR produced the highest HT concentration, despite its low growth. Uvaferm UVR emerged also as a significant producer of MEL, indicating a potential role in fermentation related stress. Moreover, Uvaferm UVR shows the highest total concentrations of volatile compounds. Multivariate analysis revealed distinct clustering based on nitrogen requirements of the strains, highlighting the strain-dependent metabolic responses.
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Affiliation(s)
- Marina Gonzalez-Ramirez
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/ Profesor García González 2, 41012 Sevilla, Spain
| | - Julia Kazakova
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/ Profesor García González 2, 41012 Sevilla, Spain
| | - Pedro Garcia-Serrano
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/ Profesor García González 2, 41012 Sevilla, Spain
| | - Cristina Ubeda
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/ Profesor García González 2, 41012 Sevilla, Spain
| | - Eva Valero
- Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Ctra. Utrera, Km 1, Sevilla 41013, Spain
| | - Ana B Cerezo
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/ Profesor García González 2, 41012 Sevilla, Spain
| | - Ana M Troncoso
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/ Profesor García González 2, 41012 Sevilla, Spain
| | - M Carmen Garcia-Parrilla
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/ Profesor García González 2, 41012 Sevilla, Spain.
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Scutarașu EC, Niță RG, Vlase L, Zamfir CI, Cioroiu BI, Colibaba LC, Muntean D, Luchian CE, Vlase AM, Cotea V. Maximizing Wine Antioxidants: Yeast's Contribution to Melatonin Formation. Antioxidants (Basel) 2024; 13:916. [PMID: 39199162 PMCID: PMC11351232 DOI: 10.3390/antiox13080916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2024] [Revised: 07/15/2024] [Accepted: 07/26/2024] [Indexed: 09/01/2024] Open
Abstract
Melatonin is commonly found in various fruits, juices, and some fermented beverages. Its concentration in wine is influenced by soil properties, climatic factors, and yeast activity. Even if it is found in fermented beverages in relatively low proportions, melatonin still holds significant nutritional value, giving anti-aging properties, anti-inflammatory actions, and antidepressant effects. In this context, this article focuses on evaluating the impact of different Saccharomyces and non-Saccharomyces yeast species on the formation of melatonin and its contribution to wines' total antioxidant capacity. Considering that the antioxidant activity of wine is usually related to the content of phenolic compounds, ten such compounds were analyzed. The evaluation of bioactive compounds was performed using high-performance liquid chromatography (HPLC) coupled with mass spectrometry. The total antioxidant capacity of wine samples was evaluated by the ABTS+ method. The administration of bâtonnage products increased the efficiency of non-Saccharomyces yeasts. The mixtures of Saccharomyces and non-Saccharomyces yeasts generated higher values for melatonin. The results confirm a significant impact from the grape variety and the specific yeast strains on the melatonin concentration. Also, a strong dependence between antioxidant activity and melatonin levels was observed. Given the limited existing studies on the presence of melatonin in wines, new perspectives are needed for future exploration and understanding.
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Affiliation(s)
- Elena Cristina Scutarașu
- Faculty of Horticulture, “Ion Ionescu de la Brad” Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania; (E.C.S.); (R.G.N.); (L.C.C.); (V.C.)
| | - Răzvan George Niță
- Faculty of Horticulture, “Ion Ionescu de la Brad” Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania; (E.C.S.); (R.G.N.); (L.C.C.); (V.C.)
| | - Laurian Vlase
- Faculty of Pharmacy, “Iuliu Hațieganu” University of Medicine and Pharmacy, V. Babeș Street, 400000 Cluj Napoca, Romania; (L.V.); (D.M.)
| | - Cătălin Ioan Zamfir
- Research Center of Oenology, Romanian Academy, Iași Branch, 9th M. Sadoveanu Alley, 700505 Iași, Romania; (C.I.Z.); (B.I.C.)
| | - Bogdan Ionel Cioroiu
- Research Center of Oenology, Romanian Academy, Iași Branch, 9th M. Sadoveanu Alley, 700505 Iași, Romania; (C.I.Z.); (B.I.C.)
| | - Lucia Cintia Colibaba
- Faculty of Horticulture, “Ion Ionescu de la Brad” Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania; (E.C.S.); (R.G.N.); (L.C.C.); (V.C.)
| | - Dana Muntean
- Faculty of Pharmacy, “Iuliu Hațieganu” University of Medicine and Pharmacy, V. Babeș Street, 400000 Cluj Napoca, Romania; (L.V.); (D.M.)
| | - Camelia Elena Luchian
- Faculty of Horticulture, “Ion Ionescu de la Brad” Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania; (E.C.S.); (R.G.N.); (L.C.C.); (V.C.)
| | - Ana Maria Vlase
- Faculty of Pharmacy, “Iuliu Hațieganu” University of Medicine and Pharmacy, V. Babeș Street, 400000 Cluj Napoca, Romania; (L.V.); (D.M.)
| | - Valeriu Cotea
- Faculty of Horticulture, “Ion Ionescu de la Brad” Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania; (E.C.S.); (R.G.N.); (L.C.C.); (V.C.)
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Marques C, Dinis LT, Santos MJ, Mota J, Vilela A. Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products-Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects. Foods 2023; 12:4277. [PMID: 38231704 DOI: 10.3390/foods12234277] [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: 10/20/2023] [Revised: 11/22/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Health-promoting compounds in wine and wine-related products are important due to their potential benefits to human health. Through an extensive literature review, this study explores the presence of these compounds in wine and wine-related products, examining their relationship with terroir and their impact on the aromatic and flavor properties that are perceived orally: sunlight exposure, rainfall patterns, and soil composition impact grapevines' synthesis and accumulation of health-promoting compounds. Enzymes, pH, and the oral microbiome are crucial in sensory evaluation and perception of health promotion. Moreover, their analysis of health-promoting compounds in wine and wine-related products relies on considerations such as the specific target compound, selectivity, sensitivity, and the complexity of the matrix.
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Affiliation(s)
- Catarina Marques
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - Lia-Tânia Dinis
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - Maria João Santos
- University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - João Mota
- University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - Alice Vilela
- Chemistry Research Centre (CQ-VR), Department of Agronomy, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes e Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
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Eremia SAV, Albu C, Radu GL, Ion M. Different Extraction Approaches for the Analysis of Melatonin from Cabernet Sauvignon and Feteasca Neagra Wines Using a Validated HPLC-FL Method. Molecules 2023; 28:molecules28062768. [PMID: 36985741 PMCID: PMC10051364 DOI: 10.3390/molecules28062768] [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: 02/17/2023] [Revised: 03/16/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
In recent years, the wine industry has shown a considerable degree of interest in the occurrence of melatonin in wines. Sample pretreatment may be the most important step in trace analysis. Since wine is a complex matrix and melatonin is present in low amounts (ppb), an adequate extraction technique is required. In this study, the effect of several extraction methods, such as solid phase extraction (SPE), Quick, Easy, Cheap, Effective, Rugged, and Safe extraction (QuEChERS), and dispersive liquid-liquid micro-extraction (DLLME) was studied and the variable parameters that can arise throughout the extraction process were optimized to obtain the best results. A high-performance liquid chromatography with fluorescence detector (HPLC-FL) method was adapted and validated, including measurement uncertainty, for the analysis of melatonin in wines and to assess the efficiency of the extraction yield. After comparing the acquired results, the DLLME method was optimized. Extraction recoveries values ranging from 95 to 104% demonstrated that the approach may be successfully applied for the extraction and concentration (enrichment factor of almost eight) of melatonin in wine samples prior to HPLC-FL analysis. The first report of melatonin levels in Feteasca Neagra wines has been made. The data obtained for Cabernet Sauvignon revealed that the final levels of melatonin in the wines are dependent on the winemaking process.
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Affiliation(s)
- Sandra A V Eremia
- Centre of Bioanalysis, National Institute of Research and Development for Biological Sciences-Bucharest, 296 Splaiul Independentei, 060031 Bucharest, Romania
| | - Camelia Albu
- Centre of Bioanalysis, National Institute of Research and Development for Biological Sciences-Bucharest, 296 Splaiul Independentei, 060031 Bucharest, Romania
| | - Gabriel L Radu
- Centre of Bioanalysis, National Institute of Research and Development for Biological Sciences-Bucharest, 296 Splaiul Independentei, 060031 Bucharest, Romania
| | - Marian Ion
- Institute for Research and Development for Viticulture and Wine Making, 2 Valea Mantei, Valea Calugareasca, 107620, Romania
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Zhang XY, Zhang Y, Zhou Y, Liu ZF, Wei BB, Feng XS. Melatonin in different food samples: Recent update on distribution, bioactivities, pretreatment and analysis techniques. Food Res Int 2023; 163:112272. [PMID: 36596183 DOI: 10.1016/j.foodres.2022.112272] [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: 07/09/2022] [Revised: 11/25/2022] [Accepted: 11/27/2022] [Indexed: 12/02/2022]
Abstract
Melatonin (MLT) plays a significant role on maintaining the basic physiological functions and regulating various metabolic processes in plentiful organisms. Recent years have witnessed an increase in MLT's share in global market with its affluent functions. However, the worrisome quality issues and inappropriate or excessive application of MLT take place inevitably. In addition, its photosensitive properties, oxidation, complex substrate concentration and trace levels leave exact detection of MLT doubly difficult. Therefore, it is essential to exploit precise, sensitive and stable extraction and detection methods to resolve above questions. In this study, we reviewed the distribution and bioactivities of MLT and conducted a comprehensive overview of the developments of pretreatment and analysis methods for MLT in food samples since 2010. Commonly used pretreatment methods for MLT include not only traditional techniques, but also novel ones, such as solid-phase extraction, QuEChERS, microextraction by packed sorbent, solid phase microextraction, liquid phase microextraction, and so on. Analysis methods include liquid chromatography coupled with different detectors, GC methods, capillary electrophoresis, sensors, and so on. The advantages and disadvantages of different techniques have been compared and the development tendency was prospected.
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Affiliation(s)
- Xin-Yue Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China; Department of Clinical Pharmacy & Pharmacy Administration, School of Pharmacy, Fudan University, Shanghai, 201203, China
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100021 China
| | - Zhi-Fei Liu
- School of Pharmacy, China Medical University, Shenyang 110122, China
| | - Bin-Bin Wei
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang 110122, China.
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Moderate Wine Consumption and Health: A Narrative Review. Nutrients 2022; 15:nu15010175. [PMID: 36615832 PMCID: PMC9824172 DOI: 10.3390/nu15010175] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/21/2022] [Accepted: 12/28/2022] [Indexed: 12/31/2022] Open
Abstract
Although it is clearly established that the abuse of alcohol is seriously harmful to health, much epidemiological and clinical evidence seem to underline the protective role of moderate quantities of alcohol and in particular of wine on health. This narrative review aims to re-evaluate the relationship between the type and dose of alcoholic drink and reduced or increased risk of various diseases, in the light of the most current scientific evidence. In particular, in vitro studies on the modulation of biochemical pathways and gene expression of wine bioactive components were evaluated. Twenty-four studies were selected after PubMed, Scopus and Google Scholar searches for the evaluation of moderate alcohol/wine consumption and health effects: eight studies concerned cardiovascular diseases, three concerned type 2 diabetes, four concerned neurodegenerative diseases, five concerned cancer and four were related to longevity. A brief discussion on viticultural and enological practices potentially affecting the content of bioactive components in wine is included. The analysis clearly indicates that wine differs from other alcoholic beverages and its moderate consumption not only does not increase the risk of chronic degenerative diseases but is also associated with health benefits particularly when included in a Mediterranean diet model. Obviously, every effort must be made to promote behavioral education to prevent abuse, especially among young people.
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Okeke ES, Ogugofor MO, Nkwoemeka NE, Nweze EJ, Okoye CO. Phytomelatonin: a potential phytotherapeutic intervention on COVID-19-exposed individuals. Microbes Infect 2022; 24:104886. [PMID: 34534695 PMCID: PMC8440003 DOI: 10.1016/j.micinf.2021.104886] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 09/03/2021] [Accepted: 09/03/2021] [Indexed: 12/23/2022]
Abstract
Phytomelatonin is a pleiotropic molecule that originated in higher plants with many diverse actions and is primarily an antioxidant. The recent identification and advancement of phytomelatonin unraveled the potential of this modulatory molecule being considered a new plant hormone, suggesting its relevance in treating respiratory infections, including COVID-19. Besides, this molecule is also involved in multiple hormonal, physiological, and biological processes at different levels of cell organization and has been marked for its ability to cross the blood-brain barrier and prominent antioxidant effects, reducing mitochondrial electron leakage, up-regulating antioxidant enzymes, acting as a free radical scavenger, and interfering with pro-inflammatory signaling pathways as seen in mood swings, body temperature, sleep, cancer, cardiac rhythms, and immunological regulation modulators. However, due to its diversity, availability, affordability, convenience, and high safety profile, phytomelatonin has also been suggested as a natural adjuvant. This review discussed the origin, content in various plant species, processes of extraction, and detection and therapeutic potentials of phytomelatonin in treating COVID-19-exposed individuals.
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Affiliation(s)
- Emmanuel Sunday Okeke
- Department of Biochemistry, University of Nigeria, Nsukka, 41000, Enugu State, Nigeria; Natural Science Unit, SGS, University of Nigeria, Nsukka, 41000, Enugu State, Nigeria; School of Environment and Safety Engineering, Jiangsu University, 212013, PR China; Organization of African Academic Doctors (OAAD), Off Kamiti Road, 25305000100, Nairobi, Kenya
| | - Martins Obinna Ogugofor
- Department of Biochemistry, University of Nigeria, Nsukka, 41000, Enugu State, Nigeria; Department of Chemical Sciences, Coal City University, Enugu, Enugu State, Nigeria
| | - Ndidi Ethel Nkwoemeka
- Natural Science Unit, SGS, University of Nigeria, Nsukka, 41000, Enugu State, Nigeria; Department of Microbiology, University of Nigeria, Nsukka, 410001, Enugu State, Nigeria
| | - Ekene John Nweze
- Department of Biochemistry, University of Nigeria, Nsukka, 41000, Enugu State, Nigeria
| | - Charles Obinwanne Okoye
- School of Environment and Safety Engineering, Jiangsu University, 212013, PR China; Department of Zoology and Environmental Biology, University of Nigeria, Nsukka, 410001, Enugu State, Nigeria; Biofuels Institute, Jiangsu University, Zhenjiang, 212013, PR China; Organization of African Academic Doctors (OAAD), Off Kamiti Road, 25305000100, Nairobi, Kenya.
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Helium Atmospheric Pressure Plasma Jet Source Treatment of White Grapes Juice for Winemaking. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11188498] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
In the last few years, new emerging technologies to develop novel winemaking methods were reported. Most of them pointed out the need to assess the barrel aging on the wine product, fermentation process, green technologies for wine treatment for long term storage. Among these, plasma technologies at atmospheric pressure are on the way of replacing old and expensive methods for must, wine and yeast treatment, the goal being the long-term storage, aging and even decontamination of such products, and seems to meet the requirements of the winemakers. Using the principles of dielectric barrier discharge, we power up an atmospheric pressure plasma jet in helium. This plasma is used for treatment of fresh must obtained from white grapes. Our research manuscript is focused on the correlation of plasma parameters (applied voltage, plasma power, reactive species, gas temperature) with the physico-chemical properties of white must and wine (1 and 2 years old), via ultraviolet–visible and infrared spectroscopy, and colorimetry. Two types of white must were plasma treated and studied over time. The 10 W plasma source did not exceed 40 °C during treatment, the must did not suffer during thermal treatment. A higher quantity of RONS was observed during plasma-must exposure, supporting further oxidation processes. The UV-Vis and FTIR spectroscopy revealed the presence of phenols, flavones and sugar in the wine samples. Simultaneous visualization of CIE L*a*b* and RGB in color space charts allows easier understanding of wine changing in color parameters. These experimental results supporting the possible usability of atmospheric pressure plasma for winemaking.
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