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Harikrishnan R, Devi G, Van Doan H, Balasundaram C, Esteban MÁ, Abdel-Tawwab M. Impact of grape pomace flour (GPF) on immunity and immune-antioxidant-anti-inflammatory genes expression in Labeo rohita against Flavobacterium columnaris. FISH & SHELLFISH IMMUNOLOGY 2021; 111:69-82. [PMID: 33508472 DOI: 10.1016/j.fsi.2021.01.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Revised: 11/07/2020] [Accepted: 01/21/2021] [Indexed: 06/12/2023]
Abstract
This study evaluates the effects of dietary inclusion of grape pomace flour (GPF) on growth, antioxidant, anti-inflammatory, innate-adaptive immunity, and immune genes expression in Labeo rohita against Flavobacterium columnaris. In both normal and challenged fish the growth rate, hematology and biochemical parameters significantly increased when fed with 200 and 300 mg GPF enriched diets; similarly the activities of antioxidants and innate-adaptive immune parameters, such as malondialdehyde (MDA), superoxide dismutase (SOD), glutathione peroxidase (GPx), glutathione (GSH), phagocytic (PC), respiratory burst (RB), alternative pathway complement (ACP), lysozyme (Lyz), and total immunoglobulin M (IgM) significantly increased in both groups. Similarly, the immune, antioxidant, and anti-inflammatory-related gene mRNA expression was significantly up-regulated in head kidney (HK) tissues. The challenged fish fed without GPF always exhibited lower values of all the studied parameters. The results indicate that both normal and challenged fish treated with 200 mg GPF inclusion diet had significantly enhanced growth rate, antioxidant status, and immune defense mechanisms than with 300 mg GPF diet in L. rohita against F. columnaris.
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Affiliation(s)
- Ramasamy Harikrishnan
- Department of Zoology, Pachaiyappa's College for Men, Kanchipuram, 631 501, Tamil Nadu, India.
| | - Gunapathy Devi
- Department of Zoology, Nehru Memorial College, Puthanampatti, 621 007, Tamil Nadu, India
| | - Hien Van Doan
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, Thailand; Science and Technology Research Institute, Chiang Mai University, 239 Huay Keaw Rd., Suthep, Muang, Chiang Mai, 50200, Thailand
| | - Chellam Balasundaram
- Department of Herbal and Environmental Science, Tamil University, Thanjavur, 613 005, Tamil Nadu, India
| | - María Ángeles Esteban
- Fish Innate Immune System Group, Department of Cell Biology and Histology, Faculty of Biology, University of Murcia, Regional Campus of International Excellence "Campus Mare Nostrum", 30100, Murcia, Spain
| | - Mohsen Abdel-Tawwab
- Department of Fish Biology and Ecology, Central Laboratory for Aquaculture Research, Abbassa, Abo-Hammad, Sharqia, Egypt
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2
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Lukić I, Horvat I. Moment of Bentonite Addition, Co-Addition of Tannins, and Bentonite Type Affect the Differential Affinity of Pathogenesis-Related Grape Proteins towards Bentonite during Fermentation. Foods 2020; 9:foods9111534. [PMID: 33113803 PMCID: PMC7693156 DOI: 10.3390/foods9111534] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 10/19/2020] [Accepted: 10/23/2020] [Indexed: 11/21/2022] Open
Abstract
To test the effect of the moment of bentonite addition, co-addition of tannins, and bentonite type on the differential affinity of pathogenesis-related (PR) proteins towards bentonite during grape must fermentation, three separate experiments were set up. PR proteins in the obtained wines were analyzed by reverse phase and size exclusion high-performance liquid chromatography (HPLC). The most significant reduction of bentonite dose and PR protein concentration was achieved by applying bentonite in the last third of fermentation. Particular thaumatin-like proteins (TLP) and proteins with lower molecular mass in general were more affected than others, while TLPs were more affected than chitinases. Exogenous enological tannins interacted with particular PR proteins, mostly TLPs, and lowered the total bentonite dose required. The combined application of tannins and bentonite in fermentation removed more PR proteins than bentonite alone, but did not achieve a synergistic effect in reducing the bentonite dose. Various bentonite types, including two Na-activated bentonites, an activated Na bentonite with specifically adsorbed silica, and an active Na-Ca bentonite, exhibited differential affinity towards different PR proteins. The results obtained could be used in developing wine fining protocols which combine treatments with complementary affinity for adsorption and removal of PR proteins, and in this way achieve greater efficiency of bentonite fining by reducing its total dose, which is of significant interest to the wine industry.
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Affiliation(s)
- Igor Lukić
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia;
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, HR-10000 Zagreb, Croatia
- Correspondence: ; Tel.: +385-52-408-327
| | - Ivana Horvat
- Institute of Agriculture and Tourism, Karla Huguesa 8, HR-52440 Poreč, Croatia;
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3
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Becerra-Rodríguez C, Marsit S, Galeote V. Diversity of Oligopeptide Transport in Yeast and Its Impact on Adaptation to Winemaking Conditions. Front Genet 2020; 11:602. [PMID: 32587604 PMCID: PMC7298112 DOI: 10.3389/fgene.2020.00602] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Accepted: 05/18/2020] [Indexed: 12/20/2022] Open
Abstract
Nitrogen is an essential nutrient for yeasts and its relative abundance is an important modulator of fermentation kinetics. The main sources of nitrogen in food are ammonium and free amino acids, however, secondary sources such as oligopeptides are also important contributors to the nitrogen supply. In yeast, oligopeptide uptake is driven by different families of proton–coupled transporters whose specificity depends on peptide length. Proton-dependent Oligopeptide Transporters (POT) are specific to di- and tri-peptides, whereas the Oligopeptide Transport (OPT) family members import tetra- and pentapeptides. Recently, the novel family of Fungal Oligopeptide Transporters (FOT) has been identified in Saccharomyces cerevisiae wine strains as a result of a horizontal gene transfer from Torulaspora microellipsoides. In natural grape must fermentations with S. cerevisiae, Fots have a broader range of oligopeptide utilization in comparison with non-Fot strains, leading to higher biomass production and better fermentation efficiency. In this review we present the current knowledge on the diversity of oligopeptide transporters in yeast, also discussing how the consumption of oligopeptides provides an adaptive advantage to yeasts within the wine environment.
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Affiliation(s)
| | - Souhir Marsit
- Institut de Biologie Intégrative et des Systèmes, Regroupement Québécois de Recherche sur la Fonction, l'Ingénierie et les Applications des Protéines, (PROTEO), Département de Biologie, Université Laval, Québec City, QC, Canada
| | - Virginie Galeote
- SPO, INRAE, Université de Montpellier, Montpellier SupAgro, Montpellier, France
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4
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White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview. BEVERAGES 2020. [DOI: 10.3390/beverages6010019] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Wine protein instability depends on several factors, but wine grape proteins are the main haze factors, being mainly caused by pathogenesis-related proteins (thaumatin-like proteins and chitinases) with a molecular weight between 10~40 kDa and an isoelectric point below six. Wine protein stability tests are needed for the routine control of this wine instability, and to select the best technological approach to remove the unstable proteins. The heat test is the most used, with good correlation with the natural proteins’ precipitations and because high temperatures are the main protein instability factor after wine bottling. Many products and technological solutions have been studied in recent years; however, sodium bentonite is still the most efficient and used treatment to remove unstable proteins from white wines. This overview resumes and discusses the different aspects involved in wine protein instability, from the wine protein instability mechanisms, the protein stability tests used, and technological alternatives available to stabilise wines with protein instability problems.
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5
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Condé BC, Bouchard E, Culbert JA, Wilkinson KL, Fuentes S, Howell KS. Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:9110-9119. [PMID: 28918636 DOI: 10.1021/acs.jafc.7b02675] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Proteins and amino acids are known to influence the foam characteristics of sparkling wines. However, it is unclear to what extent they promote foam formation and/or stability. This study aimed to investigate the effect of protein content and amino acid composition, measured via the bicinchoninic acid assay and high-performance liquid chromatography, respectively, on the foaming properties of 28 sparkling white wines, made by different production methods. Foam volume and stability were determined using a robotic pourer and computer vision algorithms. Modifications were applied to the protein determination method involving the use of yeast invertase as a standard in order to improve quantification accuracy. The protein content was found to be significantly correlated to parameters representative of foam stability, as were the amino acids arginine, asparagine, histidine, and tyrosine. Additionally, the production method was found to influence the foam collar height, which favored foaming in Méthode Traditionnelle wines over other those made by production methods. Understanding the contributions of key wine constituents to the visual and mouthfeel parameters of sparkling wine will enable more efficient production of high-quality wines.
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Affiliation(s)
- Bruna C Condé
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne , Building 142 Royal Parade, Parkville 3010, Victoria, Australia
| | - Eloïse Bouchard
- ENSAT, Institut National Polytechnique de Toulouse , Castanet-Tolosan 31326, France
| | - Julie A Culbert
- The Australian Wine Research Institute , Glen Osmond 5064, South Australia, Australia
| | - Kerry L Wilkinson
- School of Agriculture, Food and Wine, The University of Adelaide , PMB 1, Glen Osmond 5064, South Australia, Australia
| | - Sigfredo Fuentes
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne , Building 142 Royal Parade, Parkville 3010, Victoria, Australia
| | - Kate S Howell
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne , Building 142 Royal Parade, Parkville 3010, Victoria, Australia
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Chagas R, Lourenço AM, Monteiro S, Ferreira RB, Ferreira LM. Is caffeic acid, as the major metabolite present in Moscatel wine protein haze hydrolysate, involved in protein haze formation? Food Res Int 2017; 98:103-109. [PMID: 28610727 DOI: 10.1016/j.foodres.2016.09.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2016] [Revised: 09/02/2016] [Accepted: 09/03/2016] [Indexed: 10/21/2022]
Abstract
This work was conducted to identify the major low molecular weight compounds present in the wine precipitate and to assess their potential contribution to wine protein haze formation. The heat-induced protein precipitate from a white Moscatel of Alexandria wine was subjected to alkaline hydrolysis. The major compound present was found to be caffeic acid among other minor, unidentified compounds. Caffeic acid was identified by both UV-vis and 1H NMR spectra. The concentration of caffeic acid in the original wine sample was 1.1mg/L, as quantified by HPLC following SPE. Heat stability tests were performed using two different concentrations of caffeic acid and its ester caftaric acid in model wine solution added of isolated wine protein. No correlation was found between caffeic or caftaric acid concentration and haze forming potential in wine model solution. This work shows that caffeic acid is present in considerable amounts in Moscatel wine protein haze, but does not seem to trigger or participate in the protein aggregation mechanism upon heating.
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Affiliation(s)
- Ricardo Chagas
- LAQV, REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, Portugal; LEAF, Instituto Superior de Agronomia, Universidade de Lisboa, Portugal.
| | - Ana Maria Lourenço
- LAQV, REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, Portugal
| | - Sara Monteiro
- LEAF, Instituto Superior de Agronomia, Universidade de Lisboa, Portugal
| | | | - Luísa Maria Ferreira
- LAQV, REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Campus da Caparica, Portugal
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7
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Diako C, McMahon K, Mattinson S, Evans M, Ross C. Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study. J Food Sci 2016; 81:S2039-48. [PMID: 27442722 DOI: 10.1111/1750-3841.13389] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2016] [Revised: 06/14/2016] [Accepted: 06/14/2016] [Indexed: 11/28/2022]
Abstract
The objective of this study was to assess the influence of the interaction among alcohol, tannins, and mannoproteins on the aroma, flavor, taste, and mouthfeel characteristics of selected commercial Merlot wines. Merlot wines (n = 61) were characterized for wine chemistry parameters, including pH, titratable acidity, alcohol, glucose, fructose, tannin profile, total proteins, and mannoprotein content. Agglomerative clustering of these physicochemical characteristics revealed 6 groups of wines. Two wines were selected from each group (n = 12) and profiled by a trained sensory evaluation panel. One wine from each group was evaluated using the electronic tongue (e-tongue). Sensory evaluation results showed complex effects among tannins, alcohol, and mannoproteins on the perception of most aromas, flavors, tastes, and mouthfeel attributes (P < 0.05). The e-tongue showed distinct differences among the taste attributes of the 6 groups of wines as indicated by a high discrimination index (DI = 95). Strong correlations (r(2) > 0.930) were reported between the e-tongue and sensory perception of sweet, sour, bitter, burning, astringent, and metallic. This study showed that interactions among wine matrix components influence the resulting sensory perceptions. The strong correlation between the e-tongue and trained panel evaluations indicated the e-tongue can complement sensory evaluations to improve wine quality assessment.
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Affiliation(s)
- Charles Diako
- School of Food Science, Washington State Univ, Pullman, WA, U.S.A
| | - Kenneth McMahon
- School of Food Science, Washington State Univ, Pullman, WA, U.S.A
| | - Scott Mattinson
- Dept. of Horticulture, Washington State Univ, Pullman, WA, U.S.A
| | - Marc Evans
- Dept. of Mathematics, Washington State Univ, Pullman, WA, U.S.A
| | - Carolyn Ross
- School of Food Science, Washington State Univ, Pullman, WA, U.S.A
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8
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The challenging SO2-mediated chemical build-up of protein aggregates in wines. Food Chem 2016; 192:460-9. [DOI: 10.1016/j.foodchem.2015.07.052] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2015] [Revised: 07/07/2015] [Accepted: 07/10/2015] [Indexed: 11/23/2022]
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9
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Van Sluyter SC, McRae JM, Falconer RJ, Smith PA, Bacic A, Waters EJ, Marangon M. Wine protein haze: mechanisms of formation and advances in prevention. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4020-4030. [PMID: 25847216 DOI: 10.1021/acs.jafc.5b00047] [Citation(s) in RCA: 96] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Protein haze is an aesthetic problem in white wines that can be prevented by removing the grape proteins that have survived the winemaking process. The haze-forming proteins are grape pathogenesis-related proteins that are highly stable during winemaking, but some of them precipitate over time and with elevated temperatures. Protein removal is currently achieved by bentonite addition, an inefficient process that can lead to higher costs and quality losses in winemaking. The development of more efficient processes for protein removal and haze prevention requires understanding the mechanisms such as the main drivers of protein instability and the impacts of various wine matrix components on haze formation. This review covers recent developments in wine protein instability and removal and proposes a revised mechanism of protein haze formation.
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Affiliation(s)
- Steven C Van Sluyter
- †The Australian Wine Research Institute, P.O Box 197, Glen Osmond, South Australia 5064, Australia
- §School of BioSciences and the Bio21 Molecular Sciences and Biotechnology Institute, University of Melbourne, Melbourne, Victoria 3010, Australia
- #Department of Biological Sciences, Macquarie University, Sydney, New South Wales 2109, Australia
| | - Jacqui M McRae
- †The Australian Wine Research Institute, P.O Box 197, Glen Osmond, South Australia 5064, Australia
| | - Robert J Falconer
- ΔDepartment of Chemical and Biological Engineering, ChELSI Institute, University of Sheffield, Sheffield S1 3JD, England
| | - Paul A Smith
- †The Australian Wine Research Institute, P.O Box 197, Glen Osmond, South Australia 5064, Australia
| | - Antony Bacic
- §School of BioSciences and the Bio21 Molecular Sciences and Biotechnology Institute, University of Melbourne, Melbourne, Victoria 3010, Australia
| | - Elizabeth J Waters
- †The Australian Wine Research Institute, P.O Box 197, Glen Osmond, South Australia 5064, Australia
- ⊥Australian Grape and Wine Authority, P.O. Box 2733, Adelaide, South Australia 5000, Australia
| | - Matteo Marangon
- †The Australian Wine Research Institute, P.O Box 197, Glen Osmond, South Australia 5064, Australia
- ΠPlumpton College, Ditchling Road, Nr Lewes, East Sussex BN7 3AE, England
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10
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Monteiro S, Carreira A, Freitas R, Pinheiro AM, Ferreira RB. A nontoxic polypeptide oligomer with a fungicide potency under agricultural conditions which is equal or greater than that of their chemical counterparts. PLoS One 2015; 10:e0122095. [PMID: 25849076 PMCID: PMC4388547 DOI: 10.1371/journal.pone.0122095] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2014] [Accepted: 02/17/2015] [Indexed: 11/26/2022] Open
Abstract
There are literally hundreds of polypeptides described in the literature which exhibit fungicide activity. Tens of them have had attempted protection by patent applications but none, as far as we are aware, have found application under real agricultural conditions. The reasons behind may be multiple where the sensitivity to the Sun UV radiation can come in first place. Here we describe a multifunctional glyco-oligomer with 210 kDa which is mainly composed by a 20 kDa polypeptide termed Blad that has been previously shown to be a stable intermediary product of β-conglutin catabolism. This oligomer accumulates exclusively in the cotyledons of Lupinus species, between days 4 and 12 after the onset of germination. Blad-oligomer reveals a plethora of biochemical properties, like lectin and catalytic activities, which are not unusual per si, but are remarkable when found to coexist in the same protein molecule. With this vast range of chemical characteristics, antifungal activity arises almost as a natural consequence. The biological significance and potential technological applications of Blad-oligomer as a plant fungicide to agriculture, its uniqueness stems from being of polypeptidic in nature, and with efficacies which are either equal or greater than the top fungicides currently in the market are addressed.
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Affiliation(s)
- Sara Monteiro
- Centro de Botânica Aplicada à Agricultura, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal
- Converde, SA, Biocant-Park, Cantanhede, Portugal
- * E-mail:
| | | | - Regina Freitas
- Centro de Botânica Aplicada à Agricultura, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal
| | - Ana Margarida Pinheiro
- Centro de Botânica Aplicada à Agricultura, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal
| | - Ricardo Boavida Ferreira
- Centro de Botânica Aplicada à Agricultura, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal
- Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Oeiras, Portugal
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11
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Vincenzi S, Panighel A, Gazzola D, Flamini R, Curioni A. Study of combined effect of proteins and bentonite fining on the wine aroma loss. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:2314-2320. [PMID: 25665100 DOI: 10.1021/jf505657h] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The wine aroma loss as a consequence of treatments with bentonite is due to the occurrence of multiple interaction mechanisms. In addition to a direct effect of bentonite, the removal of aroma compounds bound to protein components adsorbed by the clay has been hypothesized but never demonstrated. We studied the effect of bentonite addition on total wine aroma compounds (extracted from Moscato wine) in a model solution in the absence and presence of total and purified (thaumatin-like proteins and chitinase) wine proteins. The results showed that in general bentonite alone has a low effect on the loss of terpenes but removed ethyl esters and fatty acids. The presence of wine proteins in the solution treated with bentonite tended to increase the loss of esters with the longest carbon chains (from ethyl octanoate to ethyl decanoate), and this was significant when the purified proteins were used. The results here reported suggest that hydrophobicity can be one of the driving forces involved in the interaction of aromas with both bentonite and proteins.
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Affiliation(s)
- Simone Vincenzi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova , Viale XXVIII Aprile 14, 31015 Conegliano, TV, Italy
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12
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Structure of haze forming proteins in white wines: Vitis vinifera thaumatin-like proteins. PLoS One 2014; 9:e113757. [PMID: 25463627 PMCID: PMC4252030 DOI: 10.1371/journal.pone.0113757] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2014] [Accepted: 10/29/2014] [Indexed: 01/22/2023] Open
Abstract
Grape thaumatin-like proteins (TLPs) play roles in plant-pathogen interactions and can cause protein haze in white wine unless removed prior to bottling. Different isoforms of TLPs have different hazing potential and aggregation behavior. Here we present the elucidation of the molecular structures of three grape TLPs that display different hazing potential. The three TLPs have very similar structures despite belonging to two different classes (F2/4JRU is a thaumatin-like protein while I/4L5H and H2/4MBT are VVTL1), and having different unfolding temperatures (56 vs. 62°C), with protein F2/4JRU being heat unstable and forming haze, while I/4L5H does not. These differences in properties are attributable to the conformation of a single loop and the amino acid composition of its flanking regions.
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13
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Dufrechou M, Vernhet A, Roblin P, Sauvage FX, Poncet-Legrand C. White wine proteins: how does the pH affect their conformation at room temperature? LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2013; 29:10475-10482. [PMID: 23869753 DOI: 10.1021/la401524w] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Our studies focused on the determination of aggregation mechanisms of proteins occurring in wine at room temperature. Even if the wine pH range is narrow (2.8 to 3.7), some proteins are affected by this parameter. At low pH, the formation of aggregates and the development of a haze due to proteins sometimes occur. The objective of this work was to determine if the pH impacted the conformational stability of wine proteins. Different techniques were used: circular dichroism and fluorescence spectroscopy to investigate the modification of their secondary and tertiary structure and also SAXS to determine their global shape. Four pure proteins were used, two considered to be stable (invertase and thaumatin-like proteins) and two considered to be unstable (two chitinase isoforms). Two pH values were tested to emphasize their behavior (pH 2.5 and 4.0). The present work highlighted the fact that the conformational stability of some wine proteins (chitinases) was impacted by partial modifications, related to the exposure of some hydrophobic sites. These modifications were enough to destabilize the native state of the protein. These modifications were not observed on wine proteins determined to be stable (invertase and thaumatin-like proteins).
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14
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Nunes-Miranda JD, Igrejas G, Araujo E, Reboiro-Jato M, Capelo JL. Mass Spectrometry-Based Fingerprinting of Proteins & Peptides in Wine Quality Control: A Critical Overview. Crit Rev Food Sci Nutr 2013; 53:751-9. [DOI: 10.1080/10408398.2011.557514] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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15
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Palmisano G, Antonacci D, Larsen MR. Glycoproteomic Profile in Wine: A ‘Sweet’ Molecular Renaissance. J Proteome Res 2010; 9:6148-59. [DOI: 10.1021/pr100298j] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Giuseppe Palmisano
- Department of Biochemistry and Molecular Biology, University of Southern Denmark, Denmark., and CRA, Agricultural Research Council, Research Unit for Table Grapes and Wine Growing in Mediterranean Environment, Turi (BA), Italy
| | - Donato Antonacci
- Department of Biochemistry and Molecular Biology, University of Southern Denmark, Denmark., and CRA, Agricultural Research Council, Research Unit for Table Grapes and Wine Growing in Mediterranean Environment, Turi (BA), Italy
| | - Martin R. Larsen
- Department of Biochemistry and Molecular Biology, University of Southern Denmark, Denmark., and CRA, Agricultural Research Council, Research Unit for Table Grapes and Wine Growing in Mediterranean Environment, Turi (BA), Italy
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16
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Dufrechou M, Sauvage FX, Bach B, Vernhet A. Protein aggregation in white wines: influence of the temperature on aggregation kinetics and mechanisms. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:10209-10218. [PMID: 20799706 DOI: 10.1021/jf1017687] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
High temperatures (typically 80 °C) are widely used to assess wine stability with regard to protein haze or to study mechanisms involved in their formation. Dynamic light scattering experiments were performed to follow aggregation kinetics and aggregate characteristics in white wines at different temperatures (30-70 °C). Aggregation was followed during heating and cooling to 25 °C. Results were coupled with the study of the time-temperature dependence of heat-induced protein aggregation. At low temperature (40 °C), aggregation developed during heating. Colloidal equilibria were such that attractive interactions between species led to the rapid formation of micrometer-sized aggregates. At higher temperatures (60 and 70 °C), enhanced protein precipitation was expected and observed. However, high temperatures prevented aggregation, which mainly developed during cooling. Depending on the wine, cooling induced the formation of sub-micronic metastable aggregates stabilized by electrostatic repulsions, or the rapid formation of micrometer-sized aggregates, prone to sedimentation.
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Affiliation(s)
- Marie Dufrechou
- INRA, UMR1083 Sciences Pour l'œnologie (SPO), 2 place Viala, F-34060 Montpellier, France
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Le Bourse D, Jégou S, Conreux A, Villaume S, Jeandet P. Review of preparative and analytical procedures for the study of proteins in grape juice and wine. Anal Chim Acta 2010; 667:33-42. [DOI: 10.1016/j.aca.2010.03.062] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2010] [Revised: 03/29/2010] [Accepted: 03/30/2010] [Indexed: 01/16/2023]
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Monteiro S, Freitas R, Rajasekhar BT, Teixeira AR, Ferreira RB. The unique biosynthetic route from lupinus beta-conglutin gene to blad. PLoS One 2010; 5:e8542. [PMID: 20066045 PMCID: PMC2798717 DOI: 10.1371/journal.pone.0008542] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2009] [Accepted: 12/03/2009] [Indexed: 11/19/2022] Open
Abstract
BACKGROUND During seed germination, beta-conglutin undergoes a major cycle of limited proteolysis in which many of its constituent subunits are processed into a 20 kDa polypeptide termed blad. Blad is the main component of a glycooligomer, accumulating exclusively in the cotyledons of Lupinus species, between days 4 and 12 after the onset of germination. PRINCIPAL FINDINGS The sequence of the gene encoding beta-conglutin precursor (1791 nucleotides) is reported. This gene, which shares 44 to 57% similarity and 20 to 37% identity with other vicilin-like protein genes, includes several features in common with these globulins, but also specific hallmarks. Most notable is the presence of an ubiquitin interacting motif (UIM), which possibly links the unique catabolic route of beta-conglutin to the ubiquitin/proteasome proteolytic pathway. SIGNIFICANCE Blad forms through a unique route from and is a stable intermediary product of its precursor, beta-conglutin, the major Lupinus seed storage protein. It is composed of 173 amino acid residues, is encoded by an intron-containing, internal fragment of the gene that codes for beta-conglutin precursor (nucleotides 394 to 913) and exhibits an isoelectric point of 9.6 and a molecular mass of 20,404.85 Da. Consistent with its role as a storage protein, blad contains an extremely high proportion of the nitrogen-rich amino acids.
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Affiliation(s)
- Sara Monteiro
- Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Oeiras, Portugal.
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Sauvage FX, Bach B, Moutounet M, Vernhet A. Proteins in white wines: Thermo-sensitivity and differential adsorbtion by bentonite. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.02.080] [Citation(s) in RCA: 85] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Marangon M, Van Sluyter SC, Haynes PA, Waters EJ. Grape and wine proteins: their fractionation by hydrophobic interaction chromatography and identification by chromatographic and proteomic analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:4415-4425. [PMID: 19354294 DOI: 10.1021/jf9000742] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
A method to fractionate grape and wine proteins by hydrophobic interaction chromatography (HIC) was developed. This method allowed the isolation of a thaumatin-like protein in a single step with high yield and >90% purity and has potential to purify several other proteins. In addition, by separating HIC fractions by reverse phase HPLC and by collecting the obtained peaks, the grape juice proteins were further separated, by SDS-PAGE, into 24 bands. The bands were subjected to nanoLC-MS/MS analysis, and the results were matched against a database and characterized as various Vitis vinifera proteins. Moreover, either directly or by homology searching, identity or function was attributed to all of the gel bands identified, which mainly consisted of grape chitinases and thaumatin-like proteins but also included vacuolar invertase, PR-4 type proteins, and a lipid transfer protein from grapes.
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Affiliation(s)
- Matteo Marangon
- Dipartimento di Biotecnologie agrarie and Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia, Università di Padova, via dell'Università 16, I-35020 Legnaro, PD, Italy
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21
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Batista L, Monteiro S, Loureiro VB, Teixeira AR, Ferreira RB. The complexity of protein haze formation in wines. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.05.070] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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Vassilopoulou EV, Zuidmeer L, Akkerdaas J, Rigby N, Moreno FJ, Papadopoulos NG, Saxoni-Papageorgiou P, Mills C, van Ree R. Optimized techniques for the extraction of grape allergens appropriate for in vivo and in vitro testing and diagnosis. Mol Nutr Food Res 2007; 51:360-6. [PMID: 17309118 DOI: 10.1002/mnfr.200600194] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Standardized allergen extracts are needed for diagnosis and therapy purposes. For grapes, standardization is hampered by low protein and high tannin and pectin concentrations. The aim of the current study was to develop an optimized method for the extraction of grape proteins and possibly extend this to other fruits. Several existing or modified extraction methods were compared by means of protein concentration determination, SDS-PAGE, immunoblotting and radioallergosorbent test (RAST). An optimized extraction protocol was obtained in which we combined a high concentration of plant tissue, a concentrated, enriched and neutral buffer able to remove sugars and keep proteins soluble and a bivalent buffer for pectin removal. Both the quantitative (protein concentration) and qualitative parameters (SDS-PAGE protein patterns and IgE reactivity) were compared to standard protocols and commercial extracts used as diagnostic tools in the clinical practice. This method proved to be the most efficient mainly compared to the standard Björksten protocol in extracting the low molecular weight proteins, including the major grape allergen (lipid transfer protein, Vit v 1). It proved to be an easy, low cost and reproducible method proposed to prepare grape extracts that could replace the commercially available ones, used for diagnosis and possibly extend the method to other fruits especially in extracting LTPs.
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Monteiro S, Piçarra-Pereira MA, Loureiro VB, Teixeira AR, Ferreira RB. The diversity of pathogenesis-related proteins decreases during grape maturation. PHYTOCHEMISTRY 2007; 68:416-25. [PMID: 17188723 DOI: 10.1016/j.phytochem.2006.11.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2006] [Revised: 10/09/2006] [Accepted: 11/07/2006] [Indexed: 05/13/2023]
Abstract
It was recently shown that wines contain typically a huge diversity of structurally similar polypeptides that exhibit a high degree of homology to pathogenesis-related (PR) proteins. This observation suggested the existence of one or a few precursors in mature grapes, common to most or all the wine PR proteins. Limited proteolysis and chemical modification of the precursor(s) during fruit ripening and winemaking could then generate the large number of distinct wine polypeptides. However, the patterns of PR proteins extracted from grape berries regularly harvested from the onset of development until maturity did not confirm the previous hypothesis. Two different methodologies, involving 2-D immunoblotting and a combination of FPLC cation/anion exchange chromatographies with 1-D immunoblotting, indicate that the total concentration of PR proteins is increased but its diversity is reduced from the early stages of berry development until maturity. These results indicate that PR proteins are synthesized in a wide variety of forms from the early stages of grape development, eliminating the hypothesis previously formulated on the existence of one or few precursors common to the wine proteins.
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Affiliation(s)
- Sara Monteiro
- Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Apartado 127, 2781-901 Oeiras, Portugal.
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Kwon SW. Profiling of soluble proteins in wine by nano-high-performance liquid chromatography/tandem mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:7258-7263. [PMID: 15563204 DOI: 10.1021/jf048940g] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Wine proteins play an important role in a wine's quality as they affect taste, clarity, and stability. To enhance our understanding of the proteins in wine, nano-high-performance liquid chromatography (HPLC)/tandem mass spectrometry was used to profile soluble proteins in wine. Twenty proteins were identified from a Sauvignon Blanc wine including five proteins derived from the grape, 12 from yeast, two from bacteria, and one from fungi. The findings are somewhat peculiar at first glance, but reasonable explanations can account for the results. The grape proteins identified are less in number, which may be due to the availability of an incomplete database and possibly bentonite fining. The relatively large number of identified yeast proteins may be due to their complete protein database. The identified bacterial and fungal proteins could possibly be attributed to sources in the vineyard including natural infections and improper handling during harvest. The use of nano-HPLC/tandem mass spectrometry is an important tool for identifying wine proteins and understanding how they affect its characteristics.
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Affiliation(s)
- Sung Won Kwon
- Protein Chemistry Technology Center, UT Southwestern Medical Center, Dallas, TX 75390, USA.
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Ferreira RB, Monteiro SS, Piçarra-Pereira MA, Teixeira AR. Engineering grapevine for increased resistance to fungal pathogens without compromising wine stability. Trends Biotechnol 2004; 22:168-73. [PMID: 15038921 DOI: 10.1016/j.tibtech.2004.02.001] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
The vast majority of wine proteins have recently been identified as pathogenesis-related (PR) proteins. During the growing season, these proteins are expressed in developmentally dependent and inducible manners in grapevine leaves and grape berries, in which they are believed to play an important role in protection against fungal pathogens and possibly other stresses. Because of their inherent resistance to proteolytic attack and to the low pH values characteristic of wines, vinification can be seen as a "purification strategy" for grape PR proteins. The inevitable consequent accumulation of these proteins in wines becomes a technological nuisance because they adversely affect the clarity and stability of wines. Genetically modified vines underexpressing PR proteins would certainly lead to stable wines but would increase the plant susceptibility to fungal attack, and the actual trend seems to be in the opposite direction, that is overexpressing these proteins to obtain plants with enhanced resistance to pathogens--a trend that will probably augment problems associated with protein instability in the resulting wines.
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Affiliation(s)
- Ricardo B Ferreira
- Departamento de Botânica e Engenharia Biológica, Instituto Superior de Agronomia, Universidade Técnica de Lisboa, 1349-017 Lisbon, Portugal.
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Monteiro S, Barakat M, Piçarra-Pereira MA, Teixeira AR, Ferreira RB. Osmotin and thaumatin from grape: a putative general defense mechanism against pathogenic fungi. PHYTOPATHOLOGY 2003; 93:1505-12. [PMID: 18943614 DOI: 10.1094/phyto.2003.93.12.1505] [Citation(s) in RCA: 66] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
ABSTRACT Little information is available concerning the expression of pathogenesis-related (PR) proteins in grapevine (Vitis vinifera) and their effect properties on the major fungal pathogens of grape. A systematic study was performed on the effect of total or individual grape proteins on mycelial growth, spore germination, and germ tube growth of Uncinula necator, Phomopsis viticola, and Botrytis cinerea. Two proteins, identified as PR proteins by immunological methods and by N-terminal sequencing as osmotin and thaumatin-like protein, exhibited strong antifungal activities in vitro, blocking the growth of Phomopsis viticola and Botrytis cinerea mycelia. In addition, they inhibited spore germination and germ tube growth of U. necator, Phomopsis viticola, and Botrytis cinerea. The presence of both proteins displayed a synergistic effect. The expression of osmotin and thaumatin-like protein was induced in grapevine leaves and berries infected with U. necator and Phomopsis viticola. Thaumatin previously was thought to occur exclusively in berries. Immunoblot analyses revealed the accumulation of the two PR proteins in infected leaves and berries, supporting a role in vivo in increasing the resistance of grapevine to fungal attack.
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Veiga A, Arrabaça JD, Loureiro-Dias MC. Stress situations induce cyanide-resistant respiration in spoilage yeasts. J Appl Microbiol 2003; 95:364-71. [PMID: 12859770 DOI: 10.1046/j.1365-2672.2003.01992.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS To investigate the conditions that promote the expression of cyanide-resistant respiration (CRR) in the spoilage yeasts Pichia membranifaciens and Debaryomyces hansenii. METHODS AND RESULTS CRR was detected by sensitivity of oxygen consumption to salicylhydroxamic acid. It was absent in both yeasts in the early exponential phase, but was triggered by several stress situations. Starvation under aerobic conditions, decreasing pH or incubation of the culture in a narrow temperature range below the maximum temperature for growth promoted the emergence of CRR in both yeasts. In D. hansenii, CRR was also induced by 1.5-2 mol l(-1) NaCl. Although the presence of H2O2 and menadione induced CRR, radical scavengers had no effect on the emergence of CRR. Also, the level of reactive oxygen species did not vary with the CRR activity. CONCLUSIONS Under aerobic conditions, a respiratory pathway alternative to the cytochrome chain is triggered by stress conditions in P. membranifaciens and D. hansenii. SIGNIFICANCE AND IMPACT OF THE STUDY The relationship between stress situations and CRR must be taken into account in studies on the performance of spoilage yeasts in the food processing environments where several forms of stress are common.
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Affiliation(s)
- A Veiga
- Dep. Botânica e Engenharia Biológica, Instituto Superior de Agronomia, Lisboa, and Centro de Eng. Biológica, Fac. Ciências Lisboa, Lisboa, Portugal
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Monteiro S, Piçarra-Pereira MA, Teixeira AR, Loureiro VB, Ferreira RB. Environmental conditions during vegetative growth determine the major proteins that accumulate in mature grapes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:4046-4053. [PMID: 12822945 DOI: 10.1021/jf020456v] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Despite recent reports in the literature that chitinases comprise approximately 50% of the soluble proteins present in mature Vitis vinifera L. (cv. Moscatel) grapes, with the other major proteins being thaumatin-like proteins, a careful inspection of the published data reveals inconsistencies as to which proteins actually accumulate in mature grapes. Mature Moscatel grapes were harvested in the same vineyard in two consecutive years, 1999 and 2000. The grapes exhibited widely distinct polypeptide patterns when analyzed by either FPLC cation exchange chromatography or two-dimensional electrophoresis: whrereas the 2000 grapes possessed a much higher protein content (1.96 versus 1.11 mg g(-)(1) of fresh weight), the 1999 grapes contained a greater heterogeneity of polypeptides. In addition, highly specific antibodies that recognize the pathogenesis-related proteins present in the grapes demonstrated that the 2000 harvest grapes had a wider variety of pathogenesis-related polypeptides. N-Terminal sequencing of the major polypeptides revealed differences in the relative abundance and amino acid sequence of thaumatin-like and osmotin-like polypeptides present in the 1999 and 2000 harvest Moscatel grapes and did not detect the presence of chitinase. As a whole, the data indicate that the expression and accumulation of the major proteins in grapes is essentially determined by the environmental and/or pathological conditions prevailing during grape development and maturation. The potential physiological and technological implications are discussed. The results of the present work suggest that it is not possible to base varietal differentiation of grapes on the profile of the pathogenesis-related polypeptides present in the mature berries.
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Affiliation(s)
- Sara Monteiro
- Departamento de Botânica e Engenharia Biológica, Instituto Superior de Agronomia, Universidade Técnica de Lisboa, 1349-017 Lisboa, Portugal
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Dambrouck T, Marchal R, Marchal-Delahaut L, Parmentier M, Maujean A, Jeandet P. Immunodetection of proteins from grapes and yeast in a white wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:2727-2732. [PMID: 12696964 DOI: 10.1021/jf0208435] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The objective of this study was to analyze the origin of proteins of a Chardonnay wine. Three various polyclonal antibodies raised against must, yeast, and bacteria proteins were produced. For microorganisms, only the secreted macromolecules were used. To this end, yeast and bacteria were cultured in a model medium under conditions close to those of winemaking. Results obtained using these specific antibodies indicate that most of the wine proteins came from grapes and many of them were glycoproteins. Some proteins of this Chardonnay wine came from the yeast; they were released during the alcoholic fermentation and consisted of high molecular weight mannoproteins. In contrast, no bacteria proteins were detected in this Chardonnay wine.
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Affiliation(s)
- T Dambrouck
- Laboratoire d'Oenologie, URVVC, UPRES EA 2069, Faculté des Sciences, Université de Reims, B. P. 1039, 51687 Reims Cédex 2, France.
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Ferreira RB, Piçarra-Pereira MA, Monteiro S, Loureiro VB, Teixeira AR. The wine proteins. Trends Food Sci Technol 2001. [DOI: 10.1016/s0924-2244(01)00080-2] [Citation(s) in RCA: 112] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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