1
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Chenot C, Collin S, Suc L, Roland A. Evidence of Enzymatic and Chemical Interconversions of Barley Malt 3-Sulfanylhexanol Conjugates during Mashing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13107-13113. [PMID: 37610825 DOI: 10.1021/acs.jafc.3c03640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/25/2023]
Abstract
Recent studies have highlighted in malt the occurrence of the glutathionylated precursor of 3-sulfanylhexanol (G-3SHol) at concentrations reaching hundreds of μg/kg. Here, SIDA-LC-MS/MS was used to investigate the potential conversion of G-3SHol to its dipeptide and cysteinyl analogues during mashing. At 45 and 55 °C, malt γGT and carboxypeptidase activities quickly degrade G-3SHol (up to 90% loss), first to the cysteinylglycine conjugate and then to the cysteine conjugate (up to 205% increase). No γ-glutamylcysteine S-conjugate formation is observed. At 80 °C, despite enzyme inactivation, the G-3SHol level decreases steadily because of suspected imine formation with wort aldehydes at pH 5.5. More surprisingly, CysGly-3SHol is still generated at 80 °C. This indicates the presence in the wort of as yet unidentified precursors.
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Affiliation(s)
- Cécile Chenot
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Croix du Sud, 2 box L7.05.07, 1348 Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Croix du Sud, 2 box L7.05.07, 1348 Louvain-la-Neuve, Belgium
| | - Lucas Suc
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier 34060, France
| | - Aurélie Roland
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier 34060, France
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2
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Molitor RW, Fischborn T, Dagan L, Shellhammer TH. Examining How the Fermentation Medium Influences Thiol Expression and Its Perceived Aroma in Commercial Brewing Yeast Strains. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2493-2502. [PMID: 36693141 DOI: 10.1021/acs.jafc.2c06966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
In Saccharomyces, the IRC7 gene encodes for a cysteine S-conjugate β-lyase enzyme which can release polyfunctional thiols from their cysteinylated precursor forms, thereby promoting thiol aroma in beer. This study examined the thiol production of 10 commercial yeast strains in two different media, a hopped yeast extract-peptone-dextrose (YPD) medium and a 100% barley malt wort to explore how differences in yeast strain and medium conditions influence the release of polyfunctional thiols. 3-Sulfanylhexan-1-ol was most affected by medium conditions, and its concentrations were highest in wort fermentations. The higher nitrogen content and pH of the YPD medium relative to the wort fermentations were notable differences, and significant correlations between these variables and the extent of free thiol production were observed. A strong association existed between polyfunctional thiol concentrations and the fermentation-derived, malt, and hop-derived compounds 2-phenylethanol, β-damascenone, and β-ionone. The sensory impressions of thiol character in beer were influenced by the presence of other aromatic compounds such as esters and terpene alcohols, and aroma attributes such as "tropical" were not the most suitable for describing beers brewed with yeasts that fully express homozygous IRC7F. Sensory attributes "sweaty", "vegetal", and "overripe fruit" were more strongly associated with these strains.
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Affiliation(s)
- Richard W Molitor
- Oregon State University, 100 Wiegand Hall, 3051 SW Campus Way, Corvallis, Oregon 97731, United States
| | - Tobias Fischborn
- Lallemand Incorporated, Brewing, 6100 Royalmount Avenue, Montreal, Quebec H4P2R2, Canada
| | - Laurent Dagan
- Nyséos, 53 rue Claude Francois, Parc 2000, Montpellier 34080, France
| | - Thomas H Shellhammer
- Oregon State University, 100 Wiegand Hall, 3051 SW Campus Way, Corvallis, Oregon 97731, United States
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3
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Kishimoto T, Hisatsune Y, Fujita A, Yamada O. Presence of Disulfide-Bonded Thiols in Malt and Hops as the Precursors of Thiols in Beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13413-13418. [PMID: 36200841 DOI: 10.1021/acs.jafc.2c06099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Disulfide-bonded thiols in malt and hops were first identified as possible precursors of thiols in beer. The presence of disulfide-bonded 3-mercaptohexan-1-ol (3MH) was confirmed in malt and hops by observing an 8.9-9.9 times increase in the 3MH concentration in hopped water and unhopped wort after the reduction using tris(2-carboxyethyl)phosphine (TCEP), a reducing agent specific for disulfide bonds. The presence of disulfide-bonded 4-mercapto-4-methylpentan-2-one (4MMP) was confirmed in hops by observing 2.1 and 5.1 times increase in the 4MMP concentration after reduction in hopped water. Proteins, peptides, and amino acids having sulfhydryl groups or other thiol substances were assumed to form disulfide bonds with polyfunctional thiols in malt and hops. The release of thiols by the reduction of disulfide-bonded thiols during fermentation was first identified. A 65-82% of disulfide-bonded 3MH were reduced during fermentation, and as a result, concentrations of 3MH in hopped water and unhopped wort increased by 9.5-14.2 times during fermentation.
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Affiliation(s)
- Toru Kishimoto
- National Research Institute of Brewing, Higashihiroshima, Hiroshima 739-0046, Japan
| | - Yuri Hisatsune
- National Research Institute of Brewing, Higashihiroshima, Hiroshima 739-0046, Japan
| | - Akiko Fujita
- National Research Institute of Brewing, Higashihiroshima, Hiroshima 739-0046, Japan
| | - Osamu Yamada
- National Research Institute of Brewing, Higashihiroshima, Hiroshima 739-0046, Japan
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4
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Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04132-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractInterspecies hybridization has been shown to be a powerful tool for developing and improving brewing yeast in a number of industry-relevant respects. Thanks to the popularity of heavily hopped ‘India Pale Ale’-style beers, there is an increased demand from brewers for strains that can boost hop aroma. Here, we explored whether hybridization could be used to construct strains with an enhanced ability to release hop-derived flavours through β-lyase activity, which releases desirable volatile thiols. Wild Saccharomyces strains were shown to possess high β-lyase activity compared to brewing strains, however, they also produced phenolic off-flavours (POF) and showed poor attenuation. To overcome these limitations, interspecies hybrids were constructed by crossing pairs of one of three brewing and one of three wild Saccharomyces strains (S. uvarum and S. eubayanus). Hybrids were screened for fermentation ability and β-lyase activity, and selected hybrids showed improved fermentation and formation of both volatile thiols (4MMP, 3MH and 3MH-acetate) and aroma-active esters compared to the parent strains. Undesirable traits (e.g. POF) could be removed from the hybrid by sporulation. To conclude, it was possible to boost the release of desirable hop-derived thiols in brewing yeast by hybridization with wild yeast. This allows production of beer with boosted hop aroma with less hops (thus improving sustainability issues).
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5
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Svedlund N, Evering S, Gibson B, Krogerus K. Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation. Appl Microbiol Biotechnol 2022; 106:4929-4944. [PMID: 35851416 PMCID: PMC9329171 DOI: 10.1007/s00253-022-12068-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 06/26/2022] [Accepted: 07/02/2022] [Indexed: 11/17/2022]
Abstract
Abstract
There is a growing appreciation for the role that yeast play in biotransformation of flavour compounds during beverage fermentations. This is particularly the case for brewing due to the continued popularity of aromatic beers produced via the dry-hopping process. Here, we review the current literature pertaining to biotransformation reactions mediated by fermentative yeasts. These reactions are diverse and include the liberation of thiols from cysteine or glutathione-bound adducts, as well as the release of glycosidically bound terpene alcohols. These changes serve generally to increase the fruit and floral aromas in beverages. This is particularly the case for the thiol compounds released via yeast β-lyase activity due to their low flavour thresholds. The role of yeast β-glucosidases in increasing terpene alcohols is less clear, at least with respect to fermentation of brewer’s wort. Yeast acetyl transferase and acetate esterase also have an impact on the quality and perceptibility of flavour compounds. Isomerization and reduction reactions, e.g. the conversion of geraniol (rose) to β-citronellol (citrus), also have potential to alter significantly flavour profiles. A greater understanding of biotransformation reactions is expected to not only facilitate greater control of beverage flavour profiles, but also to allow for more efficient exploitation of raw materials and thereby greater process sustainability. Key points • Yeast can alter and boost grape- and hop-derived flavour compounds in wine and beer • β-lyase activity can release fruit-flavoured thiols with low flavour thresholds • Floral and citrus-flavoured terpene alcohols can be released or interconverted
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6
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Chenot C, Robiette R, Collin S. First evidence of the glutathione
S
‐conjugate of 3‐sulfanylheptanol in green malt: discrepancy with the ubiquitous 5‐ and 6‐C analogues. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Cécile Chenot
- Unité de Brasserie et des Industries Alimentaires Louvain Institute of Biomolecular Science and Technology (LIBST) Faculté des Bioingénieurs, Université catholique de Louvain, Croix du Sud, 2 box L7.05.07 Louvain‐la‐Neuve B‐1348 Belgium
| | - Raphaël Robiette
- Institute of Condensed Matter and Nanosciences (IMCN) Université catholique de Louvain, Place Louis Pasteur 1, Box L4.01.02 Louvain‐la‐Neuve B‐1348 Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires Louvain Institute of Biomolecular Science and Technology (LIBST) Faculté des Bioingénieurs, Université catholique de Louvain, Croix du Sud, 2 box L7.05.07 Louvain‐la‐Neuve B‐1348 Belgium
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7
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Chenot C, Donck W, Janssens P, Collin S. Malt and Hop as Sources of Thiol S-Conjugates: Thiol-Releasing Property of Lager Yeast during Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3272-3279. [PMID: 35234466 DOI: 10.1021/acs.jafc.1c07272] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The contribution of polyfunctional thiols (PFTs) to the overall flavor of a lager beer has been well documented, but their origin remains unclear. In comparison with Saccharomyces cerevisiae strains previously investigated (same conditions: 7 days at 24 °C, 3 days at 4 °C), we examined how Saccharomyces pastorianus yeasts are able to produce these PFTs from cysteinylated (Cys-) and glutathionylated (G-) conjugates. Up to 0.35% release was observed from G-conjugates against less than 0.08% for all yeasts studied so far. Lowering the wort nitrogen level and the fermentation temperature (12 °C) strongly increased the release efficiency and the ester/alcohol ratio from Cys-conjugates. However, it did not improve the release from G-conjugates and even prevented the yeast from producing any acetate. Although poor in free PFTs and their Cys-precursors, both Saaz hop and pale malt (classical ingredients for premium lager beers) confirmed to be significant sources of G-conjugates (especially those of 3-sulfanylhexanol and 3-sulfanyl-4-methylpentanol).
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Affiliation(s)
- Cécile Chenot
- LIBST Institute, Faculté des Bioingénieurs, Unité de Brasserie et des Industries Alimentaires, Université Catholique de Louvain. Croix du Sud, 2 box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - William Donck
- LIBST Institute, Faculté des Bioingénieurs, Unité de Brasserie et des Industries Alimentaires, Université Catholique de Louvain. Croix du Sud, 2 box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Philippe Janssens
- Fermentis by Lesaffre, 137 Rue Gabriel Péri, 59170 Marcq-en-Barœul, France
| | - Sonia Collin
- LIBST Institute, Faculté des Bioingénieurs, Unité de Brasserie et des Industries Alimentaires, Université Catholique de Louvain. Croix du Sud, 2 box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
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8
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Sun S, Wang X, Yuan A, Liu J, Li Z, Xie D, Zhang H, Luo W, Xu H, Liu J, Nie C, Zhang H. Chemical constituents and bioactivities of hops (
Humulus lupulus L
.) and their effects on beer‐related microorganisms. Food Energy Secur 2022. [DOI: 10.1002/fes3.367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Affiliation(s)
- Shaokang Sun
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Xiaochen Wang
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Ai Yuan
- State Key Laboratory of Biobased Material and Green Papermaking School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Jianlin Liu
- College of Chemical Engineering China University of Petroleum (East China) Qingdao China
| | - Zebin Li
- State Key Laboratory of Biobased Material and Green Papermaking School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Dongxiao Xie
- Biology Institute Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Huimin Zhang
- College of Life Sciences Shandong Normal University Jinan China
| | - Wenqing Luo
- Global Leaders College Yonsei University Seoul Korea
| | - Hengyuan Xu
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Jinshang Liu
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Cong Nie
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Haojun Zhang
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
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9
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Chenot C, Willemart G, Gros J, Collin S. Ability of Exogenous or Wort Endogenous Enzymes to Release Free Thiols from Hop Cysteinylated and Glutathionylated S-Conjugates. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2021.2021766] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Cécile Chenot
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Guillaume Willemart
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
| | | | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
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10
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Uemoto M, Takoi K, Tanigawa A, Takazumi K, Ogushi K, Koie K, Suda N. Effect of "Late Harvest" of Hops ( Humulus lupulus L.) on the Contents of Volatile Thiols in Furano Beauty, Furano Magical, and Cascade Varieties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:607-614. [PMID: 34989237 DOI: 10.1021/acs.jafc.1c08210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
In recent years, many hop varieties with unique aromas, so-called "flavor hops", have been bred and grown. Here, we investigated the effect of late-harvested hops using three flavor hop varieties; Furano Beauty, Furano Magical, and Cascade. The sample hops were harvested at different days after flowering (DAF): DAF 45 (normal harvest), DAF 65, DAF 75, and DAF 85. We measured the volatile thiols in sample cones. The results indicated that 4-methyl-4-sulfanylpentane-2-one contents showed almost no change or a slightly decrease with a delay in harvest, whereas 3-sulfanyl-4-methylpentan-1-ol (3S4MP) content in late-harvested samples increased several fold in comparison with normal-harvested samples. Additionally, 3S4MP contents in the beers brewed with DAF 65 samples were several times higher than those using DAF 45 ones. From these results, we propose a new method to control 3S4MP content in hop cones by changing its harvest date.
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Affiliation(s)
- Mitsuhiro Uemoto
- Crop Research Laboratories, SAPPORO BREWERIES LTD., 3-5-25 Motomachi, Kamifurano, Sorachi, Hokkaido 071-0552, Japan
| | - Kiyoshi Takoi
- Product & Technology Innovation Department, SAPPORO BREWERIES LTD., 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| | - Atsushi Tanigawa
- Product & Technology Innovation Department, SAPPORO BREWERIES LTD., 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| | - Koji Takazumi
- Frontier Laboratories for Value Creation, SAPPORO BREWERIES LTD., 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| | - Kensuke Ogushi
- Crop Research Laboratories, SAPPORO BREWERIES LTD., 3-5-25 Motomachi, Kamifurano, Sorachi, Hokkaido 071-0552, Japan
| | - Koichiro Koie
- Crop Research Laboratories, SAPPORO BREWERIES LTD., 3-5-25 Motomachi, Kamifurano, Sorachi, Hokkaido 071-0552, Japan
| | - Narushi Suda
- Crop Research Laboratories, SAPPORO BREWERIES LTD., 37-1 Nittakizaki, Ota, Gunma 370-0321, Japan
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11
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Chenot C, Haest S, Robiette R, Collin S. Thiol S-Conjugate Profiles: A Comparative Investigation on Dual Hop and Grape Must with Focus on Sulfanylalkyl Aldehydes and Acetates Adducts. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2021.2015560] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Cécile Chenot
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Sébastien Haest
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Raphaël Robiette
- Institute of Condensed Matter and Nanosciences (IMCN), Université catholique de Louvain, Place Louis Pasteur, Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, Belgium
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12
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Mapping the Sensory Fingerprint of Swedish Beer Market through Text and Data Mining and Multivariate Strategies. BEVERAGES 2021. [DOI: 10.3390/beverages7040074] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The continuous increase of online data with consumers’ and experts’ reviews and preferences is a potential tool for sensory characterization. The present work aims to overview the Swedish beer market and understand the sensory fingerprint of Swedish beers based on text data extracted from the Swedish alcohol retail monopoly (Systembolaget) website. Different multivariate strategies such as heatmaps, correspondence analysis and hierarchical cluster analysis were used to understand the sensory space of the different beer styles. Additionally, sensory space for specific hop cultivars was also investigated. Results highlighted Gothenburg as the main producing area in Sweden. The style Indian Pale Ale (IPA) is the largest available at the retail monopoly. From a sensory perspective, commonalities and differences were found between beer types and styles. Based on the aroma description, different types of ale and lager can cluster together (such as Porter and Stout and Dark lagers). Additionally, an associative relationship between specific aromas and hop cultivars from text data information was successfully achieved.
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13
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Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching. Appl Microbiol Biotechnol 2021; 105:8359-8376. [PMID: 34643787 PMCID: PMC8557189 DOI: 10.1007/s00253-021-11626-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 09/26/2021] [Accepted: 09/28/2021] [Indexed: 11/01/2022]
Abstract
Yeast breeding is a powerful tool for developing and improving brewing yeast in a number of industry-relevant respects. However, breeding of industrial brewing yeast can be challenging, as strains are typically sterile and have large complex genomes. To facilitate breeding, we used the CRISPR/Cas9 system to generate double-stranded breaks in the MAT locus, generating transformants with a single specified mating type. The single mating type remained stable even after loss of the Cas9 plasmid, despite the strains being homothallic, and these strains could be readily mated with other brewing yeast transformants of opposite mating type. As a proof of concept, we applied this technology to generate yeast hybrids with an aim to increase β-lyase activity for fermentation of beer with enhanced hop flavour. First, a genetic and phenotypic pre-screening of 38 strains was carried out in order to identify potential parent strains with high β-lyase activity. Mating-competent transformants of eight parent strains were generated, and these were used to generate over 60 hybrids that were screened for β-lyase activity. Selected phenolic off-flavour positive (POF +) hybrids were further sporulated to generate meiotic segregants with high β-lyase activity, efficient wort fermentation, and lack of POF, all traits that are desirable in strains for the fermentation of modern hop-forward beers. Our study demonstrates the power of combining the CRISPR/Cas9 system with classic yeast breeding to facilitate development and diversification of brewing yeast. KEY POINTS: • CRISPR/Cas9-based mating-type switching was applied to industrial yeast strains. • Transformed strains could be readily mated to form intraspecific hybrids. • Hybrids exhibited heterosis for a number of brewing-relevant traits.
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14
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Kiene F, Pretorius IS, Rauhut D, von Wallbrunn C, van Wyk N. Construction and Analysis of a Yeast for the Simultaneous Release and Esterification of the Varietal Thiol 3-Sulfanylhexan-1-ol. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11919-11925. [PMID: 34609136 DOI: 10.1021/acs.jafc.1c03976] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Polyfunctional thiols like 3-sulfanylhexan-1-ol (3SH) and its ester 3-sulfanylhexyl acetate (3SHA) are important aroma determinants in wine with exceptionally low odor thresholds. 3SH is largely found in grape must bound to glutathione and cysteine and requires enzymatic action to be perceived sensorially. The wine yeast Saccharomyces cerevisiae is ineffective in releasing volatile thiols from their precursor configuration. For this purpose, a yeast strain was constructed that expresses the carbon-sulfur lyase encoding the tnaA gene from Escherichia coli and overexpresses its native alcohol acetyltransferase encoding genes, ATF1 and ATF2. The resulting yeast strain, which co-expresses tnaA and ATF1, showed elevated 3SH-releasing capabilities and the esterification of 3SH to its acetate ester 3SHA. Levels of over 7000 ng/L of 3SHA in Sauvignon blanc wines were achieved. Enhanced release and esterification of 3SH were also shown in the fermentation of guava and passionfruit pulp and three hop varieties. This study offers prospects for the development of flavor-enhancing yeast strains with optimized thiol-releasing and esterification capabilities in a diverse set of beverage matrices.
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Affiliation(s)
- Florian Kiene
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany
| | - Isak S Pretorius
- ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney, New South Wales 2113, Australia
| | - Doris Rauhut
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany
| | - Christian von Wallbrunn
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany
| | - Niël van Wyk
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany
- ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney, New South Wales 2113, Australia
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15
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Pfaff A, Sobczak BR, Babyak JM, O'Toole TE, Rozanski EA. Retrospective analysis of hops toxicosis in dogs (2002-2014): 71 cases. J Vet Emerg Crit Care (San Antonio) 2021; 32:90-97. [PMID: 34498796 DOI: 10.1111/vec.13141] [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: 04/20/2020] [Revised: 06/16/2020] [Accepted: 07/21/2020] [Indexed: 11/28/2022]
Abstract
OBJECTIVE To describe a population of dogs with hops toxicosis, including clinical signs observed, treatments performed, patient outcome, and overall prognosis. Clinical findings and treatment interventions were evaluated for their potential effects on outcome. This study also aims to review hops toxicosis and treatment options. DESIGN Retrospective observational study. SETTING Poison Control Center. ANIMALS Seventy-one dogs presenting for hops ingestion. INTERVENTIONS None. MEASUREMENTS AND MAIN RESULTS Records of 71 dogs with known hops ingestion from the ASPCA - Animal Poison Control Center (ASPCA-APCC) database and the Tufts University medical record system were reviewed. Fifty-nine (77%) of the dogs survived. The most common clinical signs on presentation were hyperthermia and tachycardia, with presenting temperatures and heart rates significantly higher in nonsurvivors. There was no significant difference between survivors and nonsurvivors in regard to signalment. Time to presentation was shorter in survivors (5.0 vs 5.5 h; P < 0.0001). The median amount of hops ingested was higher in nonsurvivors (2 vs 2.5 oz; P < 0.0001). Hops ingestion caused hyperthermia in 96% (68/71) of dogs. The median time to death in the nonsurvivor group was 10.7 hours (2-30 h). None of the decontamination, cooling, or treatment measures (dantrolene, cyproheptadine, sedatives) evaluated in this population were associated with improved survival. After adjusting for cooling, time to presentation, and dantrolene administration, every degree of elevation in temperature was associated with a 78% increased chance of death. All dogs that survived to discharge had complete resolution of clinical signs. CONCLUSIONS Hops toxicosis can result in significant hyperthermia, tachypnea, and tachycardia. Seventy-seven percent of dogs survived with intensive treatment. Continued education of the potential for hops toxicosis is advised.
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Affiliation(s)
- Alexandra Pfaff
- Department of Clinical Sciences, Cummings School of Veterinary Medicine at Tufts University, North Grafton, Massachusetts, USA
| | - Brandy R Sobczak
- Department of Clinical Sciences, University of Missouri, Columbia, Missouri, USA
| | - Jonathan M Babyak
- Westford Veterinary Emergency& Referral Center, Westford, Massachusetts, USA
| | - Therese E O'Toole
- Department of Clinical Sciences, Cummings School of Veterinary Medicine at Tufts University, North Grafton, Massachusetts, USA
| | - Elizabeth A Rozanski
- Department of Clinical Sciences, Cummings School of Veterinary Medicine at Tufts University, North Grafton, Massachusetts, USA
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16
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Alonso P, Albasanz JL, Martín M. Modulation of Adenosine Receptors by Hops and Xanthohumol in Cell Cultures. ACS Chem Neurosci 2021; 12:2373-2384. [PMID: 34156813 DOI: 10.1021/acschemneuro.1c00130] [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] [Indexed: 12/15/2022] Open
Abstract
Adenosine receptors (ARs) have been involved in neurodegenerative diseases such as Alzheimer disease, where oxidative stress contributes to neurodegeneration and cell death. Therefore, there is increasing interest in developing antioxidative strategies to avoid or reduce neurodegeneration. We have previously described that different beer extracts modulate ARs and protect glioma and neuroblastoma cells from oxidative stress. The present work aimed to analyze the possible protective effect of hops (Humulus lupulus L.), a major component of beer, and xanthohumol on cell death elicited by oxidative stress and their modulation of ARs in rat C6 glioma and human SH-SY5Y neuroblastoma cells. Different extraction methods were employed in two hops varieties (Nugget and Columbus). Cell viability was determined by the XTT method in cells exposed to these hops extracts and xanthohumol. ARs were analyzed by radioligand binding and real-time PCR assays. Hops extract reverted the cell death observed under oxidative stress and modulated adenosine A1 and A2 receptors in both cell types. Xanthohumol was unable to revert the effect of oxidative stress in cell viability but it also modulated ARs similarly to hops. Therefore, healthy effects of beer described previously could be due, at least in part, to their content of hops and the modulation of ARs.
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Affiliation(s)
- Patricia Alonso
- Department of Inorganic, Organic and Biochemistry. Faculty of Chemical and Technological Sciences, School of Medicine of Ciudad Real, Regional Center of Biomedical Research (CRIB), Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - José L. Albasanz
- Department of Inorganic, Organic and Biochemistry. Faculty of Chemical and Technological Sciences, School of Medicine of Ciudad Real, Regional Center of Biomedical Research (CRIB), Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Mairena Martín
- Department of Inorganic, Organic and Biochemistry. Faculty of Chemical and Technological Sciences, School of Medicine of Ciudad Real, Regional Center of Biomedical Research (CRIB), Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain
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17
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Chenot C, Thibault de Chanvalon E, Janssens P, Collin S. Modulation of the Sulfanylalkyl Acetate/Alcohol Ratio and Free Thiol Release from Cysteinylated and/or Glutathionylated Sulfanylalkyl Alcohols in Beer under Different Fermentation Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6005-6012. [PMID: 34018730 DOI: 10.1021/acs.jafc.1c01610] [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] [Indexed: 06/12/2023]
Abstract
The occurrence of a substantial pool of cysteinylated and glutathionylated forms of polyfunctional thiols has been evidenced for several dual-purpose hop varieties, and so is the ability of Saccharomyces cerevisiae yeast to release free thiols from these forms through fermentation. The present work aimed to investigate the effect of temperature, wort density, maturation time, and strain on the efficiency of free thiol release by S. cerevisiae yeasts. Model media at 12, 15, or 17°P were spiked with three cysteinylated (Cys-) or three glutathionylated (G-) sulfanylalkyl alcohols (Cys- or G-3-sulfanylpentan-1-ol, 3-sulfanyl-4-methylpentan-1-ol, and 3-sulfanylhexan-1-ol), fermented for 7 days at 18, 24, and 28 °C, and kept at 4 °C for varying number of days. The released sulfanylalkyl alcohols and their corresponding acetates were extracted with a Ag-ion SPE cartridge and analyzed by gas chromatography-pulsed-flame photometric detection. The wort density and yeast strain greatly affected the acetate/alcohol ratio. This ratio varied from 1 to 80% according to the yeast strain and was at its highest at 17°P and 24 °C. Maturation appeared as the crucial step for free thiol excretion from yeast cells (no thiol was recovered in the fermented worts without maturation). Among the five yeasts tested, the yeast strain SafAle K-97 released the highest level of sulfanylalkyl alcohols into the medium (up to 0.45% of the added cysteinylated adducts and 0.08% of the glutathionylated adducts), whereas S-33 or S-04 should be preferred when release of esters is sought out (release efficiencies up to 0.35% from cysteinylated adducts and 0.02% from glutathionylated adducts are observed if both the alcohol and its acetate are considered).
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Affiliation(s)
- Cécile Chenot
- Unité de Brasserie et des Industries Alimentaires, LIBST Institute, Faculté des Bioingénieurs, Université catholique de Louvain. Croix du Sud, 2 box L7.05.07, 1348 Louvain-la-Neuve, Belgium
| | - Eloi Thibault de Chanvalon
- Unité de Brasserie et des Industries Alimentaires, LIBST Institute, Faculté des Bioingénieurs, Université catholique de Louvain. Croix du Sud, 2 box L7.05.07, 1348 Louvain-la-Neuve, Belgium
| | - Philippe Janssens
- Fermentis by Lesaffre, 137 Rue Gabriel Péri, 59170 Marcq-en-Barœul. France
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, LIBST Institute, Faculté des Bioingénieurs, Université catholique de Louvain. Croix du Sud, 2 box L7.05.07, 1348 Louvain-la-Neuve, Belgium
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18
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Lafontaine S, Caffrey A, Dailey J, Varnum S, Hale A, Eichler B, Dennenlöhr J, Schubert C, Knoke L, Lerno L, Dagan L, Schönberger C, Rettberg N, Heymann H, Ebeler SE. Evaluation of Variety, Maturity, and Farm on the Concentrations of Monoterpene Diglycosides and Hop Volatile/Nonvolatile Composition in Five Humulus lupulus Cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4356-4370. [PMID: 33750127 DOI: 10.1021/acs.jafc.0c07146] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Pentose-hexose monoterpene alcohol glycosides were isolated and semiquantitatively measured in dried Humulus lupulus cones using UHPLC-qTOF-MS/MS and HPLC fractionation followed by GC-MS. The samples evaluated included hop cones from five important dual-purpose cultivars (varieties) in the United States, from two locations (farms) per variety and from three distinct harvest time points (maturities) per location, as dictated by dry-matter (% w/w) at the time of harvest. Hop variety accounted for the biggest variation among the concentrations of pentose-hexose monoterpene alcohol glycosides as well as other volatile and nonvolatile chemical factors measured in the samples. This indicates that genetics plays a major role in hop flavor production. Interestingly, "maturity", or ripeness at the time of harvest, was the next most significant factor impacting the concentrations of pentose-hexose monoterpene alcohol glycosides along with most of the other volatile and nonvolatile factors (such as total oil concentration and composition). However, maturity notably had a bigger impact on some cultivars such as Sabro, Mosaic, Simcoe, and Citra. Surprisingly, farm (i.e., location, farming practices, etc.) accounted for the least amount of variation among the concentrations of the different analytical factors. These results highlight the importance of breeding/genetics as well as considering hop maturity/ripeness at the time of harvest on the production and subsequent development of analytical chemical factors associated with driving hoppy beer flavor. It is essential for future studies assessing the impact of different farming practices and locations (i.e., regionality, terroir, etc.) on the constituents in hops important for hoppy beer flavor to consider and account for the impact of hop maturity as well as genetics.
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Affiliation(s)
- Scott Lafontaine
- Department of Viticulture and Enology, University of California Davis, 595 Hilgard Lane, Davis, California, United States 95616
| | - Andrew Caffrey
- Department of Viticulture and Enology and Food Safety and Measurement Facility, University of California Davis, 595 Hilgard Lane, Davis, California, United States 95616
| | - Jeff Dailey
- John I. Haas, Inc., HAAS Innovations Center, 1600 River Road, Yakima, Washington, United States 98902
| | - Scott Varnum
- John I. Haas, Inc., HAAS Innovations Center, 1600 River Road, Yakima, Washington, United States 98902
| | - Ashley Hale
- Yakima Chief Ranches, 11051 Lateral A Road, Toppenish, Washington, United States 98948
| | - Brent Eichler
- Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, Berlin, Germany 13353
| | - Johanna Dennenlöhr
- Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, Berlin, Germany 13353
| | - Christian Schubert
- Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, Berlin, Germany 13353
| | - Laura Knoke
- Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, Berlin, Germany 13353
| | - Larry Lerno
- Department of Viticulture and Enology and Food Safety and Measurement Facility, University of California Davis, 595 Hilgard Lane, Davis, California, United States 95616
| | - Laurent Dagan
- Nyseos, 53 rue Claude François, Parc 2000, Montpellier, France 34080
| | | | - Nils Rettberg
- Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Seestrasse 13, Berlin, Germany 13353
| | - Hildegarde Heymann
- Department of Viticulture and Enology, University of California Davis, 595 Hilgard Lane, Davis, California, United States 95616
| | - Susan E Ebeler
- Department of Viticulture and Enology and Food Safety and Measurement Facility, University of California Davis, 595 Hilgard Lane, Davis, California, United States 95616
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19
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Chenot C, Collin S. Ability of the Mandarina Bavaria hop variety to release free odorant polyfunctional thiols in late‐hopped beers. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.636] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Cécile Chenot
- Unité de Brasserie et des Industries Alimentaires LIBST Institute, Faculté des Bioingénieurs, Université Catholique de Louvain Croix du Sud, 2 box L7.05.07 Louvain‐la‐Neuve B‐1348 Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires LIBST Institute, Faculté des Bioingénieurs, Université Catholique de Louvain Croix du Sud, 2 box L7.05.07 Louvain‐la‐Neuve B‐1348 Belgium
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20
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Silva Ferreira C, Collin S. Fate of Hop and Fermentation Odorants in Commercial Belgian Dry-Hopped Beers over 2 Years of Bottle Storage: Key-Role of Oxidation and Hop Esterases. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1843898] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Carlos Silva Ferreira
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, Belgium
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21
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Chenot C, Briffoz L, Lomartire A, Collin S. Occurrence of Ehrlich-Derived and Varietal Polyfunctional Thiols in Belgian White Wines Made from Chardonnay and Solaris Grapes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10310-10317. [PMID: 31659900 DOI: 10.1021/acs.jafc.9b05478] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Although almost disappeared at the end of the 20th century, Belgian wine production reached a million liters in 2017. The aim of the present work was to identify aroma markers for two white cultivars widespread in Belgium: Chardonnay (the most commercially grown cultivar worldwide) and Solaris (an interspecific fungus-resistant variety). Specific p-hydroxymercuribenzoic acid extraction followed by gas chromatography with a pulsed flame photometric detector was applied to single-varietal wine samples from 2015 to 2018 harvests. Among the Ehrlich-derived thiols, all found below their sensory thresholds, 3-sulfanylpropyl acetate usually outranged 3-sulfanylpropan-1-ol, while 2-sulfanylethan-1-ol concentrations always exceeded 2-sulfanylethyl acetate levels. The data confirm the occurrence, in both Chardonnay and Solaris wines, of 3-sulfanylhexan-1-ol and phenylmethanethiol (grapefruit and gunflint aroma, respectively), at concentrations far above their thresholds. This work also revealed, for the first time, the presence of 3-sulfanylheptan-1-ol, the branched alcohols 2-methyl-3-sulfanyl propan-1-ol, 2-methyl-3-sulfanylbutan-1-ol, and 3-sulfanyl-3-methylbutan-1-ol, and the carbonyls 3-sulfanylbutan-2-one (not in sparkling wines) and 3-sulfanylpentanal.
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Affiliation(s)
- Cécile Chenot
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Faculté des Bioingénieurs, Université catholique de Louvain. Croix du Sud 2, Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Laura Briffoz
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Faculté des Bioingénieurs, Université catholique de Louvain. Croix du Sud 2, Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Antonin Lomartire
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Faculté des Bioingénieurs, Université catholique de Louvain. Croix du Sud 2, Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Faculté des Bioingénieurs, Université catholique de Louvain. Croix du Sud 2, Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
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22
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Spotlight on release mechanisms of volatile thiols in beverages. Food Chem 2020; 339:127628. [PMID: 32866707 DOI: 10.1016/j.foodchem.2020.127628] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Revised: 03/24/2020] [Accepted: 07/18/2020] [Indexed: 12/11/2022]
Abstract
Volatile thiols are very strong-smelling molecules that can impact the aroma of numerous beverages. Several thiols and thiol precursors have been reported previously in different plants used as raw material for beverages, some of which are fermented. We focused on thiols in beverages and their release mechanisms from precursors during processing. Volatile thiols in beverages can be classified aslow molecular weight volatile thiols (e.g. H2S, methanethiol) which impact the smell negatively, and volatile thiols with higher boiling points that contribute positively to the aroma profile. The first part of this review is devoted to volatile thiols, without considering small malodorous molecules. The second part deals with thiol precursors and the different release mechanisms induced by processing (e.g. extraction, roasting or fermentation) and by the growing methods (e.g. viticulture), which can impact on amounts of thiols and their precursors.
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23
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Impact of Copper Fungicide Use in Hop Production on the Total Metal Content and Stability of Wort and Dry-Hopped Beer. BEVERAGES 2020. [DOI: 10.3390/beverages6030048] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Transition metals, including copper, iron, and manganese, are known to catalyze the generation of reactive oxygen species (ROS) in beer leading to reduced product stability. Metals in beer are generally derived from raw ingredients. The present study aims to evaluate the impact of brewing and dry-hopping using hops treated with copper-based fungicides (CBFs) on the final transition metal content of model buffer solutions and pilot-scale systems of wort and beer. Copper levels in model wort and beer solutions were elevated (105.6% and 230.4% increase, respectively) when CBF-treated hops were used. In laboratory-prepared wort, elevated copper concentrations were not observed when CBF-treated hops were used for boiling. Dry hopping of beer using CBF-treated hops led to significant increases in total copper content (ca. 75 µg/kg vs. ca. 40–50 µg/kg in the control-hopped beer) when yeast was absent from the treated beer, but not when yeast was present. It was observed that manganese levels were significantly elevated in all hopped beers (ca. 495–550 µg/kg vs. 90–125 µg/kg in the unhopped control), regardless of hop treatment. A hop varietal thiol, 4-Mercapto-4-methylpentan-2-one, was spiked into treated beers, and the rate of oxidative loss was monitored during aging. Rates of thiol loss in treated beer samples did not differ across CBF treatments but were significantly lower in unhopped controls in the absence of yeast (p < 0.0001) and correlated significantly with total manganese content of the beers (R2 = 0.4228, p = 0.0006). The rate of staling in hopped beers as measured by the rate of 1-hydroxyethyl radical generation did not differ among hop treatments, suggesting that excess copper content contributed from the hops does not negatively impact the oxidative stability of the beers. These findings suggest that brewers can use CBF-treated hops without any negative implications for the shelf stability of their beers and do not contraindicate the use of CBF in hops production when necessary.
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24
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Kumorkiewicz-Jamro A, Popenda L, Wybraniec S. Identification of Novel Low-Weight Sulfhydryl Conjugates of Oxidized 5- O- and 6- O-Substituted Betanidin Pigments. ACS OMEGA 2020; 5:14955-14967. [PMID: 32637769 PMCID: PMC7330895 DOI: 10.1021/acsomega.0c00378] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Accepted: 05/22/2020] [Indexed: 05/08/2023]
Abstract
The formation of conjugates of oxidized betacyanin pigments with selected low-weight sulfhydryl scavengers was studied. Short-lived quinonoids, quinone methides, and aminochromes derived from oxidized betacyanins are able to form adducts with different efficiencies. In this report, mass spectrometric and NMR identifications of CS-linked conjugates of cysteine, cysteamine, N-acetylcysteine, and dl-dithiolthreitol with quinonoid forms generated through oxidation of betanidin, betanin, and gomphrenin is presented. An adduct that formed between cysteine and quinonoid generated from betanin by its oxidation and decarboxylation (2-decarboxy-xanbetanin) was detected and reported for the first time. The most stable gomphrenin CS-conjugate, N-acetylcysteinylated gomphrenin, was isolated by semipreparative chromatography and its structure was established by NMR analysis. This enabled to confirm the conjugation position at carbon C-4 and to indicate the presence of a dopachromic intermediate during oxidation of gomphrenin. Conjugation of betacyanins with thiol-bearing moieties may generate new molecules with modified chemical and biological properties. Obtained results confirm that gomphrenin is capable of forming CS-conjugates with higher efficiency than betanin.
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Affiliation(s)
- Agnieszka Kumorkiewicz-Jamro
- Department
of Analytical Chemistry, Institute C-1, Faculty of Chemical Engineering
and Technology, Cracow University of Technology, ul. Warszawska 24, Cracow 31-155, Poland
| | - L̷ukasz Popenda
- NanoBioMedical
Centre, Adam Mickiewicz University in Poznań, Wszechnicy Piastowskiej 3, 61-614 Poznań, Poland
| | - Sl̷awomir Wybraniec
- Department
of Analytical Chemistry, Institute C-1, Faculty of Chemical Engineering
and Technology, Cracow University of Technology, ul. Warszawska 24, Cracow 31-155, Poland
- ; . Tel.: +48-12-628-3074. Fax: +48-12-628-2036
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25
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Dietz C, Cook D, Wilson C, Marriott R, Ford R. Sensory properties of supercritical CO2
fractions extracted from Magnum hop essential oil. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.612] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Christina Dietz
- Sensory Science Centre, Division of Food, Nutrition and Dietetics; School of Biosciences, University of Nottingham, Sutton Bonington Campus; Leicestershire LE12 5RD UK
- International Centre for Brewing Science, Division of Microbiology, Brewing and Biotechnology; The University of Nottingham, Sutton Bonington Campus; Leicestershire LE12 5RD UK
| | - David Cook
- International Centre for Brewing Science, Division of Microbiology, Brewing and Biotechnology; The University of Nottingham, Sutton Bonington Campus; Leicestershire LE12 5RD UK
| | - Colin Wilson
- Totally Natural Solutions Ltd., Paddock Wood; Kent TN12 6BU UK
| | - Ray Marriott
- BioComposites Centre; Bangor University; Bangor LL57 2UW UK
| | - Rebecca Ford
- Sensory Science Centre, Division of Food, Nutrition and Dietetics; School of Biosciences, University of Nottingham, Sutton Bonington Campus; Leicestershire LE12 5RD UK
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26
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Why Craft Brewers Should Be Advised to Use Bottle Refermentation to Improve Late-Hopped Beer Stability. BEVERAGES 2019. [DOI: 10.3390/beverages5020039] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aromatic complexity of craft beers, together with some particular practices (use of small vessels, dry hopping, etc.), can cause more oxidation associated with pre-maturated colloidal instability, Madeira off-flavors, bitterness decrease, and aroma loss. As bottle refermentation is widely used in Belgian craft beers, the aim of the present work is to assess how this practice might impact their flavor. In fresh beers, key flavors were evidenced by four complementary techniques: short-chain fatty acids determination, esters analysis, XAD-2 extract olfactometry, and overall sensory analysis. In almost all of the fresh beers, isovaleric acid was the sole fatty acid found above its sensory threshold. Selected samples were further analyzed through natural aging at 20 °C. The presence of yeast in the bottle minimized the trans-2-nonenal released from Schiff bases and proved less deleterious than suggested by previous studies with regard to fatty acid release and ester decrease through aging. Furthermore, according to the yeast species selected, some interesting terpenols and phenols were produced from glucosides during storage.
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27
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Schoenauer S, Schieberle P. Screening for Novel Mercaptans in 26 Fruits and 20 Wines Using a Thiol-Selective Isolation Procedure in Combination with Three Detection Methods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4553-4559. [PMID: 30938162 DOI: 10.1021/acs.jafc.9b01242] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
A selection of 46 fruits and wines were screened for mercaptans using a thiol-selective isolation procedure. The identification was based on three methods: gas chromatography-olfactometry (GC-O), gas chromatography-sulfur chemiluminescence detection (GC-SCD), and two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC × GC-TOF/MS). A database constructed from analytical and sensory data for more than 300 sulfur compounds was used to confirm the identifications. Overall, 11 mercaptans were characterized in the fruits or wines for the first time. In addition, 1- p-menthene-9-thiol identified in kumquat is the first report in any food thus far. Thus, besides 1- p-menthene-8-thiol, p-menthane-8-thiole-3-one, and 3-mercapto-3,7-dimethyl-6-octenyl acetate, a fourth naturally occurring mercapto terpenoid occurs in fruits.
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Affiliation(s)
- Sebastian Schoenauer
- Lehrstuhl für Lebensmittelchemie , Technische Universität München , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
| | - Peter Schieberle
- Lehrstuhl für Lebensmittelchemie , Technische Universität München , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
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28
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Chenot C, Robiette R, Collin S. First Evidence of the Cysteine and Glutathione Conjugates of 3-Sulfanylpentan-1-ol in Hop ( Humulus lupulus L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4002-4010. [PMID: 30874436 DOI: 10.1021/acs.jafc.9b00225] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
After evidence of the cysteinylated precursors of 3-sulfanyl-4-methylpentan-1-ol (Cys-26) and 3-sulfanylhexan-1-ol (Cys-23) in hop, S-glutathione precursors (G-23 and G-26) were recently discovered in different dual-purpose hop varieties. Because free 3-sulfanylpentan-1-ol (21) has also been detected in hop, the present work aimed to identify its potential precursors. The compounds S-3-(1-hydroxylpentyl)cysteine (Cys-21) and S-3-(1-hydroxylpentyl)glutathione (G-21) were first synthesized and characterized by nuclear magnetic resonance and high-resolution mass spectrometry. High-performance liquid chromatography-positive electrospray ionization-tandem mass spectrometry evidenced both for the first time in hop. Both S conjugates were further quantitated in six hop samples: the well-known Saaz, Amarillo, Citra, Hallertau Blanc, Nelson Sauvin, and Polaris. Similar to G-23, G-21 appeared ubiquitous to all varieties. Of all of the samples investigated here, Citra (harvest 2017) emerged as the richest in G-21, with 18 mg/kg of dry matter. Cys-21 was found in all samples at a much lower concentration (up to 0.2 mg/kg of dry matter in Polaris, harvest 2017). Model media spiked with Cys-21 or G-21 allowed for the confirmation that brewing yeast is able to release free compound 21 from them.
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Affiliation(s)
- Cécile Chenot
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Faculté des Bioingénieurs , Université catholique de Louvain , Croix du Sud 2 , Box L7.05.07, B-1348 Louvain-la-Neuve , Belgium
| | - Raphaël Robiette
- Institute of Condensed Matter and Nanosciences (IMCN) , Université catholique de Louvain , Place Louis Pasteur 1 , Box L4.01.02, B-1348 Louvain-la-Neuve , Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Faculté des Bioingénieurs , Université catholique de Louvain , Croix du Sud 2 , Box L7.05.07, B-1348 Louvain-la-Neuve , Belgium
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29
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Neiens SD, Steinhaus M. Investigations on the Impact of the Special Flavor Hop Variety Huell Melon on the Odor-Active Compounds in Late Hopped and Dry Hopped Beers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:364-371. [PMID: 30539627 DOI: 10.1021/acs.jafc.8b05663] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Bottom-fermented and top-fermented beers, both either late or dry hopped with Huell Melon hops, and respective reference beers without late or dry hopping were subjected to a comparative odorant screening by aroma extract dilution analyses. On the basis of differences in the FD factors, 14 odorants were identified as hop-derived. Among them were ethyl 2-methylpropanoate, methyl 2-methylbutanoate, ethyl 2-methylbutanoate, propyl 2-methylbutanoate, myrcene, linalool, and geraniol. Differences between late hopped, dry hopped, and reference beers were substantiated by quantitation. Results showed minimal transfer of myrcene from hops into beer. Moderate transfer was observed for propyl 2-methylbutanoate, geraniol, and linalool. Process-induced changes of ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, and methyl 2-methylbutanoate were beyond a direct transfer from hops into beer, suggesting a formation from the corresponding hop-derived carboxylic acids by yeast. Spiking experiments revealed that linalool and propyl 2-methylbutanoate contributed particularly to the characteristic aroma of beers flavored with Huell Melon hops.
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Affiliation(s)
- Silva D Neiens
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Straße 34 , 85354 Freising , Germany
| | - Martin Steinhaus
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Straße 34 , 85354 Freising , Germany
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30
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Baert JJ, De Clippeleer J, Bustillo Trueba P, Jaskula-Goiris B, De Rouck G, Aerts G, De Cooman L. Exploring Aldehyde Release in Beer by 4-Vinylpyridine and the Effect of Cysteine Addition on the Beer’s Pool of Bound Aldehydes. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2018.1518639] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Jeroen J. Baert
- Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, KU Leuven, Ghent, Belgium
| | - Jessika De Clippeleer
- Faculty of Bioscience Engineering, Department of Biotechnology, Laboratory for Brewing Science & Technology, Ghent University, Ghent, Belgium
- Faculty of Science and Technology, Department of Biosciences and Food Sciences, Laboratory for Brewing Science & Technology, University College Ghent, Ghent, Belgium
| | - Paula Bustillo Trueba
- Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, KU Leuven, Ghent, Belgium
| | - Barbara Jaskula-Goiris
- Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, KU Leuven, Ghent, Belgium
| | - Gert De Rouck
- Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, KU Leuven, Ghent, Belgium
| | - Guido Aerts
- Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, KU Leuven, Ghent, Belgium
| | - Luc De Cooman
- Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, KU Leuven, Ghent, Belgium
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31
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Silva Ferreira C, Thibault de Chanvalon E, Bodart E, Collin S. Why Humulinones are Key Bitter Constituents Only After Dry Hopping: Comparison With Other Belgian Styles. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2018.1503925] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Carlos Silva Ferreira
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, B-1348, Belgium
| | - Eloi Thibault de Chanvalon
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, B-1348, Belgium
| | - Etienne Bodart
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, B-1348, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, B-1348, Belgium
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32
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Lafontaine SR, Shellhammer TH. Sensory Directed Mixture Study of Beers Dry-Hopped with Cascade, Centennial, and Chinook. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2018.1487747] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Scott R. Lafontaine
- Department of Food Science & Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331, U.S.A
| | - Thomas H. Shellhammer
- Department of Food Science & Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331, U.S.A
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33
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Vollmer DM, Lafontaine SR, Shellhammer TH. Aroma Extract Dilution Analysis of Beers Dry-Hopped with Cascade, Chinook, and Centennial. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2018.1487746] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Daniel M. Vollmer
- Department of Food Science & Technology, Oregon State University, Oregon State University, Corvallis, OR, 97331, U.S.A
| | - Scott R. Lafontaine
- Department of Food Science & Technology, Oregon State University, Oregon State University, Corvallis, OR, 97331, U.S.A
| | - Thomas H. Shellhammer
- Department of Food Science & Technology, Oregon State University, Oregon State University, Corvallis, OR, 97331, U.S.A
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34
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Liu Z, Wang L, Liu Y. Rapid differentiation of Chinese hop varieties (Humulus lupulus) using volatile fingerprinting by HS-SPME-GC-MS combined with multivariate statistical analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3758-3766. [PMID: 29344957 DOI: 10.1002/jsfa.8889] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2017] [Revised: 11/22/2017] [Accepted: 01/09/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND Hops impart flavor to beer, with the volatile components characterizing the various hop varieties and qualities. Fingerprinting, especially flavor fingerprinting, is often used to identify 'flavor products' because inconsistencies in the description of flavor may lead to an incorrect definition of beer quality. Compared to flavor fingerprinting, volatile fingerprinting is simpler and easier. RESULTS We performed volatile fingerprinting using head space-solid phase micro-extraction gas chromatography-mass spectrometry combined with similarity analysis and principal component analysis (PCA) for evaluating and distinguishing between three major Chinese hops. Eighty-four volatiles were identified, which were classified into seven categories. Volatile fingerprinting based on similarity analysis did not yield any obvious result. By contrast, hop varieties and qualities were identified using volatile fingerprinting based on PCA. The potential variables explained the variance in the three hop varieties. In addition, the dendrogram and principal component score plot described the differences and classifications of hops. CONCLUSION Volatile fingerprinting plus multivariate statistical analysis can rapidly differentiate between the different varieties and qualities of the three major Chinese hops. Furthermore, this method can be used as a reference in other fields. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Zechang Liu
- College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi, Xinjiang, China
| | - Liping Wang
- Key Laboratory of Food Science and Safety, Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| | - Yumei Liu
- College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi, Xinjiang, China
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35
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Lauder K, Toscani A, Qi Y, Lim J, Charnock SJ, Korah K, Castagnolo D. Photo-biocatalytic One-Pot Cascades for the Enantioselective Synthesis of 1,3-Mercaptoalkanol Volatile Sulfur Compounds. Angew Chem Int Ed Engl 2018. [DOI: 10.1002/ange.201802135] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Kate Lauder
- School of Cancer and Pharmaceutical Sciences; King's College London; 150 Stamford Street SE1 9NH London UK
| | - Anita Toscani
- School of Cancer and Pharmaceutical Sciences; King's College London; 150 Stamford Street SE1 9NH London UK
| | - Yuyin Qi
- Prozomix Limited; Station Court Haltwhistle Northumberland NE49 9HN UK
| | - Jesmine Lim
- Prozomix Limited; Station Court Haltwhistle Northumberland NE49 9HN UK
| | - Simon J. Charnock
- Prozomix Limited; Station Court Haltwhistle Northumberland NE49 9HN UK
| | - Krupa Korah
- School of Cancer and Pharmaceutical Sciences; King's College London; 150 Stamford Street SE1 9NH London UK
| | - Daniele Castagnolo
- School of Cancer and Pharmaceutical Sciences; King's College London; 150 Stamford Street SE1 9NH London UK
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36
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Lauder K, Toscani A, Qi Y, Lim J, Charnock SJ, Korah K, Castagnolo D. Photo-biocatalytic One-Pot Cascades for the Enantioselective Synthesis of 1,3-Mercaptoalkanol Volatile Sulfur Compounds. Angew Chem Int Ed Engl 2018. [PMID: 29533509 DOI: 10.1002/anie.201802135] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The synthesis of enantiomerically pure 1,3-mercaptoalkanol volatile sulfur compounds through a one-pot photo-biocatalytic cascade reaction is described. Two new KRED biocatalysts with opposite enantioselectivity were discovered and proved to be efficient on a wide range of substrates. The one-pot cascade reaction combining photocatalytic thio-Michael addition with biocatalytic ketoreduction in an aqueous medium provides a green and sustainable approach to enantiomerically pure 1,3-mercaptoalkanols in high yields with excellent enantioselectivity.
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Affiliation(s)
- Kate Lauder
- School of Cancer and Pharmaceutical Sciences, King's College London, 150 Stamford Street, SE1 9NH, London, UK
| | - Anita Toscani
- School of Cancer and Pharmaceutical Sciences, King's College London, 150 Stamford Street, SE1 9NH, London, UK
| | - Yuyin Qi
- Prozomix Limited, Station Court, Haltwhistle, Northumberland, NE49 9HN, UK
| | - Jesmine Lim
- Prozomix Limited, Station Court, Haltwhistle, Northumberland, NE49 9HN, UK
| | - Simon J Charnock
- Prozomix Limited, Station Court, Haltwhistle, Northumberland, NE49 9HN, UK
| | - Krupa Korah
- School of Cancer and Pharmaceutical Sciences, King's College London, 150 Stamford Street, SE1 9NH, London, UK
| | - Daniele Castagnolo
- School of Cancer and Pharmaceutical Sciences, King's College London, 150 Stamford Street, SE1 9NH, London, UK
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37
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Rettberg N, Biendl M, Garbe LA. Hop Aroma and Hoppy Beer Flavor: Chemical Backgrounds and Analytical Tools—A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2017.1402574] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Nils Rettberg
- Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V., Research Institute for Beer and Beverage Analysis, Berlin, Deutschland/Germany
| | - Martin Biendl
- HHV Hallertauer Hopfenveredelungsgesellschaft m.b.H., Mainburg, Germany
| | - Leif-Alexander Garbe
- Hochschule Neubrandenburg, Fachbereich Agrarwirtschaft und Lebensmittelwissenschaften, Neubrandenburg, Germany
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38
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Tran TTH, Cibaka MLK, Collin S. Polyfunctional Thiols in Fresh and Aged Belgian Special Beers: Fate of Hop S-Cysteine Conjugates. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0130-01] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Thi Thu Hang Tran
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Université Catholique de Louvain, Croix du Sud, B-1348 Louvain-la-Neuve, Belgium
| | - Marie-Lucie Kankolongo Cibaka
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Université Catholique de Louvain, Croix du Sud, B-1348 Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute ELIM, Université Catholique de Louvain, Croix du Sud, B-1348 Louvain-la-Neuve, Belgium
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39
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Cibaka MLK, Tran TTH, Gros J, Robiette R, Collin S. Investigation of 2-Sulfanylethyl Acetate Cysteine-S-Conjugate as a Potential Precursor of Free Thiols in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-3276-01] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Marie-Lucie Kankolongo Cibaka
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain, Croix du Sud 2, box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Thi Thu Hang Tran
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain, Croix du Sud 2, box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Jacques Gros
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain, Croix du Sud 2, box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Raphaël Robiette
- Institute of Condensed Matter and Nanosciences (IMCN), Université catholique de Louvain, Place Louis Pasteur 1, box L4.01.02, B-1348 Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain, Croix du Sud 2, box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
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40
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Sharp DC, Townsend MS, Qian Y, Shellhammer TH. Effect of Harvest Maturity on the Chemical Composition of Cascade and Willamette Hops. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2014-1002-01] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Daniel C. Sharp
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331
| | - M. Shaun Townsend
- Department of Crop and Soil Sciences, Oregon State University, Corvallis, OR 97331
| | - Yanping Qian
- Department of Crop and Soil Sciences, Oregon State University, Corvallis, OR 97331
| | - Thomas H. Shellhammer
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331
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41
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Ting PL, Ryder DS. The Bitter, Twisted Truth of the Hop: 50 Years of Hop Chemistry. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-3638-01] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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42
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Nizet S, Gros J, Peeters F, Chaumont S, Robiette R, Collin S. First Evidence of the Production of Odorant Polyfunctional Thiols by Bottle Refermentation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2013-0117-01] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Sabrina Nizet
- Earth and Life Institute ELIM, Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain, Croix du Sud, 2 Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Jacques Gros
- Earth and Life Institute ELIM, Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain, Croix du Sud, 2 Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Florence Peeters
- Earth and Life Institute ELIM, Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain, Croix du Sud, 2 Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Sophie Chaumont
- Earth and Life Institute ELIM, Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain, Croix du Sud, 2 Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Raphaël Robiette
- Institute of Condensed Matter and Nanosciences IMCN, Molecules, Solids and Reactivity, Faculté des Sciences, Université catholique de Louvain, Place Louis Pasteur, 1 Box L4.01.02, B-1348 Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Earth and Life Institute ELIM, Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain, Croix du Sud, 2 Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
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43
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Sharp DC, Qian Y, Shellhammer G, Shellhammer TH. Contributions of Select Hopping Regimes to the Terpenoid Content and Hop Aroma Profile of Ale and Lager Beers. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-2144-01] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Daniel C. Sharp
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97330, U.S.A
| | - Yanping Qian
- Department of Crop and Soil Sciences, Oregon State University, Corvallis, OR 97331, U.S.A
| | | | - Thomas H. Shellhammer
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97330, U.S.A
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Koie K, Itoga Y, Suda N, Ogushi K. Construction and Demonstration of a Standardized Hop Boiled Water Extraction Method and its Application for a Sensory Evaluation System of Hop Aroma Characteristics. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-3664-01] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Koichiro Koie
- Hokkaido R&D Center, Bioresources Research & Development Department, Sapporo Breweries Ltd., 3-5-25 Kamifurano Motomachi, Sorachi, Hokkaido, 071-0551, Japan
| | - Yutaka Itoga
- Hokkaido R&D Center, Bioresources Research & Development Department, Sapporo Breweries Ltd., 3-5-25 Kamifurano Motomachi, Sorachi, Hokkaido, 071-0551, Japan
| | - Narushi Suda
- Hokkaido R&D Center, Bioresources Research & Development Department, Sapporo Breweries Ltd., 3-5-25 Kamifurano Motomachi, Sorachi, Hokkaido, 071-0551, Japan
| | - Kensuke Ogushi
- Bioresources Research & Development Department, Sapporo Breweries Ltd., 37-1, Nitta Kizaki, Ota, Gumma, 370-0393, Japan
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45
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Nörenberg S, Kiske C, Reichardt B, Andelfinger V, Pfeiffer A, Schmidts F, Eisenreich W, Engel KH. Analysis and Sensory Evaluation of the Stereoisomers of a Homologous Series (C5-C10) of 4-Mercapto-2-alkanols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8913-8922. [PMID: 28918632 DOI: 10.1021/acs.jafc.7b03543] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
A homologous series of 4-mercapto-2-alkanols (C5-C10) was used to investigate the impact of the stereochemistry on the sensory properties of a class of naturally occurring polyfunctional thiols having a 1,3-oxygen-sulfur functionality. Stereoisomers were obtained via syntheses of racemic mixtures and subsequent lipase-catalyzed kinetic resolutions. Analytical separations of the stereoisomers were achieved by capillary gas chromatography (GC) using chiral stationary phases. The absolute configurations were assigned via NMR analysis. Sensory evaluations by means of GC/olfactometry revealed odor threshold minima for the medium-chain homologues (C7-C9) of the 4-mercapto-2-alkanol stereoisomers. Except for the C5 homologue, the lowest odor thresholds were determined for the (2R,4R)-configured stereoisomers. The variability in odor qualities was mainly determined by the chain length. None of the 4-mercapto-2-alkanol stereoisomers showed consistent odor qualities for all homologues.
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Affiliation(s)
- Svenja Nörenberg
- Technische Universität München , Lehrstuhl für Allgemeine Lebensmitteltechnologie, Maximus-von-Imhof-Forum 2, D-85354 Freising-Weihenstephan, Germany
| | - Christiane Kiske
- Technische Universität München , Lehrstuhl für Allgemeine Lebensmitteltechnologie, Maximus-von-Imhof-Forum 2, D-85354 Freising-Weihenstephan, Germany
| | - Bastian Reichardt
- Technische Universität München , Lehrstuhl für Allgemeine Lebensmitteltechnologie, Maximus-von-Imhof-Forum 2, D-85354 Freising-Weihenstephan, Germany
| | - Verena Andelfinger
- Technische Universität München , Lehrstuhl für Allgemeine Lebensmitteltechnologie, Maximus-von-Imhof-Forum 2, D-85354 Freising-Weihenstephan, Germany
| | - Anne Pfeiffer
- Technische Universität München , Lehrstuhl für Allgemeine Lebensmitteltechnologie, Maximus-von-Imhof-Forum 2, D-85354 Freising-Weihenstephan, Germany
| | - Franziska Schmidts
- Technische Universität München , Lehrstuhl für Allgemeine Lebensmitteltechnologie, Maximus-von-Imhof-Forum 2, D-85354 Freising-Weihenstephan, Germany
| | - Wolfgang Eisenreich
- Technische Universität München , Lehrstuhl für Biochemie, Lichtenbergstraße 4, D-85747 Garching, Germany
| | - Karl-Heinz Engel
- Technische Universität München , Lehrstuhl für Allgemeine Lebensmitteltechnologie, Maximus-von-Imhof-Forum 2, D-85354 Freising-Weihenstephan, Germany
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Block E, Batista VS, Matsunami H, Zhuang H, Ahmed L. The role of metals in mammalian olfaction of low molecular weight organosulfur compounds. Nat Prod Rep 2017; 34:529-557. [PMID: 28471462 PMCID: PMC5542778 DOI: 10.1039/c7np00016b] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Covering: up to the end of 2017While suggestions concerning the possible role of metals in olfaction and taste date back 50 years, only recently has it been possible to confirm these proposals with experiments involving individual olfactory receptors (ORs). A detailed discussion of recent experimental results demonstrating the key role of metals in enhancing the response of human and other vertebrate ORs to specific odorants is presented against the backdrop of our knowledge of how the sense of smell functions both at the molecular and whole animal levels. This review emphasizes the role of metals in the detection of low molecular weight thiols, sulfides, and other organosulfur compounds, including those found in strong-smelling animal excretions and plant volatiles, and those used in gas odorization. Alternative theories of olfaction are described, with evidence favoring the modified "shape" theory. The use of quantum mechanical/molecular modeling (QM/MM), site-directed mutagenesis and saturation-transfer-difference (STD) NMR is discussed, providing support for biological studies of mouse and human receptors, MOR244-3 and OR OR2T11, respectively. Copper is bound at the active site of MOR244-3 by cysteine and histidine, while cysteine, histidine and methionine are involved with OR2T11. The binding pockets of these two receptors are found in different locations in the three-dimensional seven transmembrane models. Another recently deorphaned human olfactory receptor, OR2M3, highly selective for a thiol from onions, and a broadly-tuned thiol receptor, OR1A1, are also discussed. Other topics covered include the effects of nanoparticles and heavy metal toxicants on vertebrate and fish ORs, intranasal zinc products and the loss of smell (anosmia).
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Affiliation(s)
- Eric Block
- Department of Chemistry, University at Albany, State University of New York, Albany, New York 12222, USA.
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Jiang Y, Liu H, Liu Y, Yang S, Sun B, Tian H. Enantioselective synthesis and sensory properties of 3‐methylthiodecanal. FLAVOUR FRAG J 2017. [DOI: 10.1002/ffj.3370] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yaolin Jiang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavor Chemistry Beijing Technology and Business University Beijing 100048 China
| | - Hao Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavor Chemistry Beijing Technology and Business University Beijing 100048 China
| | - Yongguo Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavor Chemistry Beijing Technology and Business University Beijing 100048 China
| | - Shaoxiang Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavor Chemistry Beijing Technology and Business University Beijing 100048 China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavor Chemistry Beijing Technology and Business University Beijing 100048 China
| | - Hongyu Tian
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key laboratory of Flavor Chemistry Beijing Technology and Business University Beijing 100048 China
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Kankolongo Cibaka ML, Decourrière L, Lorenzo-Alonso CJ, Bodart E, Robiette R, Collin S. 3-Sulfanyl-4-methylpentan-1-ol in Dry-Hopped Beers: First Evidence of Glutathione S-Conjugates in Hop (Humulus lupulus L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8572-8582. [PMID: 27933902 DOI: 10.1021/acs.jafc.6b03788] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Monovarietal dry-hopped beers were produced with the dual-purpose hop cultivars Amarillo, Hallertau Blanc, and Mosaic. The grapefruit-like 3-sulfanyl-4-methylpentan-1-ol was found in all three beers at concentrations much higher than expected on the basis of the free thiol content in hop. Even cysteinylated precursors proved unable to explain our results. As observed in wine, the occurrence of S-glutathione precursors was therefore suspected in hop. The analytical standards of S-3-(4-methyl-1-hydroxypentyl)glutathione, never described before, and of S-3-(1-hydroxyhexyl)glutathione, previously evidenced in grapes, were chemically synthesized. An optimized extraction of glutathionylated precursors was then applied to Amarillo, Hallertau Blanc, and Mosaic hop samples. HPLC-ESI(+)MS/MS revealed, for the first time, the occurrence of S-3-(1-hydroxyhexyl)glutathione and S-3-(4-methyl-1-hydroxypentyl)glutathione in hop, at levels well above those reported for their cysteinylated counterparts. S-3-(1-Hydroxyhexyl)glutathione emerged in all cases as the major adduct in hop. Yet, although 3-sulfanylhexan-1-ol seems relatively ubiquitous in free, cysteinylated, and glutathionylated forms, the glutathione adduct of 3-sulfanyl-4-methylpentan-1-ol, never evidenced in other plants up to now, was found only in the Hallertau Blanc variety.
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Affiliation(s)
- Marie-Lucie Kankolongo Cibaka
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain , Croix du Sud 2, Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Laura Decourrière
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain , Croix du Sud 2, Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Celso-José Lorenzo-Alonso
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain , Croix du Sud 2, Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Etienne Bodart
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain , Croix du Sud 2, Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Raphaël Robiette
- Institute of Condensed Matter and Nanosciences (IMCN), Université catholique de Louvain , Place Louis Pasteur 1, Box L4.01.02, B-1348 Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Université catholique de Louvain , Croix du Sud 2, Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
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Li S, Ahmed L, Zhang R, Pan Y, Matsunami H, Burger JL, Block E, Batista VS, Zhuang H. Smelling Sulfur: Copper and Silver Regulate the Response of Human Odorant Receptor OR2T11 to Low-Molecular-Weight Thiols. J Am Chem Soc 2016; 138:13281-13288. [PMID: 27659093 DOI: 10.1021/jacs.6b06983] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Mammalian survival depends on ultrasensitive olfactory detection of volatile sulfur compounds, since these compounds can signal the presence of rancid food, O2 depleted atmospheres, and predators (through carnivore excretions). Skunks exploit this sensitivity with their noxious spray. In commerce, natural and liquefied gases are odorized with t-BuSH and EtSH, respectively, as warnings. The 100-million-fold difference in olfactory perception between structurally similar EtSH and EtOH has long puzzled those studying olfaction. Mammals detect thiols and other odorants using odorant receptors (ORs), members of the family of seven transmembrane G-protein-coupled receptors (GPCRs). Understanding the regulator cofactors and response of ORs is particularly challenging due to the lack of X-ray structural models. Here, we combine computational modeling and site-directed mutagenesis with saturation transfer difference (STD) NMR spectroscopy and measurements of the receptor response profiles. We find that human thiol receptor OR2T11 responds specifically to gas odorants t-BuSH and EtSH requiring ionic copper for its robust activation and that this role of copper is mimicked by ionic and nanoparticulate silver. While copper is both an essential nutrient for life and, in excess, a hallmark of various pathologies and neurodegenerative diseases, its involvement in human olfaction has not been previously demonstrated. When screened against a series of alcohols, thiols, sulfides, and metal-coordinating ligands, OR2T11 responds with enhancement by copper to the mouse semiochemical CH3SCH2SH and derivatives, to four-membered cyclic sulfide thietane and to one- to four-carbon straight- and branched-chain and five-carbon branched-chain thiols but not to longer chain thiols, suggesting compact receptor dimensions. Alcohols are unreactive.
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Affiliation(s)
- Shengju Li
- Department of Pathophysiology, Key Laboratory of Cell Differentiation and Apoptosis of National Ministry of Education, Shanghai Jiaotong University School of Medicine , Shanghai 200025, China
| | - Lucky Ahmed
- Department of Chemistry, Yale University , New Haven, Connecticut 06520, United States
| | - Ruina Zhang
- Department of Pathophysiology, Key Laboratory of Cell Differentiation and Apoptosis of National Ministry of Education, Shanghai Jiaotong University School of Medicine , Shanghai 200025, China
| | - Yi Pan
- Department of Pathophysiology, Key Laboratory of Cell Differentiation and Apoptosis of National Ministry of Education, Shanghai Jiaotong University School of Medicine , Shanghai 200025, China
| | - Hiroaki Matsunami
- Department of Molecular Genetics and Microbiology and Department of Neurobiology, Duke Institute for Brain Sciences, Duke University Medical Center , Durham, North Carolina 27710, United States
| | - Jessica L Burger
- Applied Chemicals and Materials Division, National Institute of Standards and Technology , Boulder, Colorado 80305, United States
| | - Eric Block
- Department of Chemistry, University at Albany, State University of New York , Albany, New York 12222, United States
| | - Victor S Batista
- Department of Chemistry, Yale University , New Haven, Connecticut 06520, United States
| | - Hanyi Zhuang
- Department of Pathophysiology, Key Laboratory of Cell Differentiation and Apoptosis of National Ministry of Education, Shanghai Jiaotong University School of Medicine , Shanghai 200025, China.,Institute of Health Sciences, Shanghai Jiaotong University School of Medicine/Shanghai Institutes for Biological Sciences of Chinese Academy of Sciences , Shanghai 200031, China
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First identification and quantification of glutathionylated and cysteinylated precursors of 3-mercaptohexan-1-ol and 4-methyl-4-mercaptopentan-2-one in hops (Humulus lupulus). FLAVOUR FRAG J 2016. [DOI: 10.1002/ffj.3337] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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