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Lu Y, Qin Y, Sun Y, Joseph CML, Bisson LF, Song Y, Liu Y. Insight into the growth and metabolic characteristics of indigenous commercial S. cerevisiae NX11424 at high and low levels of yeast assimilable nitrogen based on metabolomic approach. Food Microbiol 2024; 124:104593. [PMID: 39244355 DOI: 10.1016/j.fm.2024.104593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 06/15/2024] [Accepted: 07/01/2024] [Indexed: 09/09/2024]
Abstract
Yeast assimilable nitrogen (YAN) is one of the important factors affecting yeast growth and metabolism. However, the nitrogen requirement of indigenous commercial S. cerevisiae NX11424 is unclear. In this study, metabolomics was used to analyze the metabolite profiles of the yeast strain NX11424 under high (433 mg/L) and low (55 mg/L) YAN concentrations. It was found that yeast biomass exhibited different trends under different YAN conditions and was generally positively correlated with the initial YAN concentration, while changes of key biomarkers of yeast strain NX11424 at different stages of fermentation showed a similar trend under high and low YAN concentrations. The YAN concentration affected the metabolite levels of the yeast strain NX11424, which resulted in the significant difference in the levels of pyruvic acid, α-oxoglutarate, palmitoleic acid, proline, butane-2,3-diol, citrulline, ornithine, galactinol, citramalic acid, tryptophan, alanine, phosphate and phenylethanol, mainly involving pathways such as central carbon metabolism, amino acid metabolism, fatty acid metabolism, purine metabolism, and energy metabolism. Yeast strain NX11424 could utilize proline to produce protein under a low YAN level. The intracellular level of citrulline and ornithine under high YAN concentration was higher than that under low YAN level. Yeast strain NX11424 is more suitable for fermentation at lower YAN level. The results obtained here will help to rational utilize of YAN by S. cerevisiae NX11424, and is conducive to precise control of the alcohol fermentation and improve wine quality.
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Affiliation(s)
- Yao Lu
- College of Enology, Northwest A&F University, Yangling, Shannxi, 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia, 750104, China
| | - Yi Qin
- College of Enology, Northwest A&F University, Yangling, Shannxi, 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia, 750104, China
| | - Yue Sun
- College of Enology, Northwest A&F University, Yangling, Shannxi, 712100, China; College of Enology and Horticulture, Ningxia University, Yinchuan, 750021, Ningxia, China
| | - C M Lucy Joseph
- Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA
| | - Linda F Bisson
- Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA
| | - Yuyang Song
- College of Enology, Northwest A&F University, Yangling, Shannxi, 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia, 750104, China
| | - Yanlin Liu
- College of Enology, Northwest A&F University, Yangling, Shannxi, 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia, 750104, China.
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2
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Denchai S, Sasomsin S, Prakitchaiwattana C, Phuenpong T, Homyog K, Mekboonsonglarp W, Settachaimongkon S. Influence of Different Types, Utilization Times, and Volumes of Aging Barrels on the Metabolite Profile of Red Wine Revealed by 1H-NMR Metabolomics Approach. Molecules 2023; 28:6716. [PMID: 37764490 PMCID: PMC10534683 DOI: 10.3390/molecules28186716] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 09/13/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
It is well recognized that the aging process is a critical step in winemaking because it induces substantial chemical changes linked to the organoleptic properties and stability of the finished wines. Therefore, this study aimed to investigate the influence of different types, utilization times, and volumes of aging barrels on the metabolite profile of red wines, produced from Thai-grown Shiraz grapes, using a non-targeted proton nuclear magnetic resonance (1H-NMR) metabolomics approach. As a result, 37 non-volatile polar metabolites including alcohols, amino acids, organic acids, carbohydrates and low-molecular-weight phenolics were identified. Chemometric analysis allowed the discrimination of wine metabolite profiles associated with different types of aging containers (oak barrels vs. stainless-steel tanks), as well as the utilization times (2, 6 and >10 years old) and volumes (225, 500 and 2000 L) of the wooden barrels employed. Significant variations in the concentration of formate, fumarate, pyruvate, succinate, citrate, gallate, acetate, tyrosine, phenylalanine, histidine, γ-aminobutyrate, methionine and choline were statistically suggested as indicators accountable for the discrimination of samples aged under different conditions. These feature biomarkers could be applied to manipulate the use of aging containers to achieve the desired wine maturation profiles.
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Affiliation(s)
- Suwanan Denchai
- Program in Biotechnology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand;
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Suppached Sasomsin
- Innovation & Winemaking Division, Siam Winery Company Limited, Samut Sakhon 74000, Thailand;
| | | | - Thanitaporn Phuenpong
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Kunaporn Homyog
- Center of Veterinary Diagnosis, Faculty of Veterinary Science, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Wanwimon Mekboonsonglarp
- Scientific and Technological Research Equipment Center (STREC), Chulalongkorn University, Bangkok 10330, Thailand
| | - Sarn Settachaimongkon
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
- Emerging Processes for Food Functionality Design Research Unit, Chulalongkorn University, Bangkok 10330, Thailand
- Omics Sciences and Bioinformatics Center, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
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3
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Boness HVM, de Sá HC, Dos Santos EKP, Canuto GAB. Sample Preparation in Microbial Metabolomics: Advances and Challenges. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2023; 1439:149-183. [PMID: 37843809 DOI: 10.1007/978-3-031-41741-2_7] [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: 10/17/2023]
Abstract
Microbial metabolomics has gained significant interest as it reflects the physiological state of microorganisms. Due to the great variability of biological organisms, in terms of physicochemical characteristics and variable range of concentration of metabolites, the choice of sample preparation methods is a crucial step in the metabolomics workflow and will reflect on the quality and reliability of the results generated. The procedures applied to the preparation of microbial samples will vary according to the type of microorganism studied, the metabolomics approach (untargeted or targeted), and the analytical platform of choice. This chapter aims to provide an overview of the sample preparation workflow for microbial metabolomics, highlighting the pre-analytical factors associated with cultivation, harvesting, metabolic quenching, and extraction. Discussions focus on obtaining intracellular and extracellular metabolites. Finally, we introduced advanced sample preparation methods based on automated systems.
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Affiliation(s)
- Heiter V M Boness
- Department of Analytical Chemistry, Institute of Chemistry, Federal University of Bahia, Salvador, BA, Brazil
| | - Hanna C de Sá
- Department of Analytical Chemistry, Institute of Chemistry, Federal University of Bahia, Salvador, BA, Brazil
| | - Emile K P Dos Santos
- Department of Analytical Chemistry, Institute of Chemistry, Federal University of Bahia, Salvador, BA, Brazil
| | - Gisele A B Canuto
- Department of Analytical Chemistry, Institute of Chemistry, Federal University of Bahia, Salvador, BA, Brazil.
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Chamberlain M, O'Flaherty S, Cobián N, Barrangou R. Metabolomic Analysis of Lactobacillus acidophilus, L. gasseri, L. crispatus, and Lacticaseibacillus rhamnosus Strains in the Presence of Pomegranate Extract. Front Microbiol 2022; 13:863228. [PMID: 35663851 PMCID: PMC9160967 DOI: 10.3389/fmicb.2022.863228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Accepted: 04/06/2022] [Indexed: 11/20/2022] Open
Abstract
Lactobacillus species are prominent inhabitants of the human gastrointestinal tract that contribute to maintaining a balanced microbial environment that positively influences host health. These bacterial populations can be altered through use of probiotic supplements or via dietary changes which in turn affect the host health. Utilizing polyphenolic compounds to selectively stimulate the growth of commensal bacteria can have a positive effect on the host through the production of numerous metabolites that are biologically active. Four Lactobacillus strains were grown in the presence of pomegranate (POM) extract. Two strains, namely, L. acidophilus NCFM and L. rhamnosus GG, are commonly used probiotics, while the other two strains, namely, L. crispatus NCK1351 and L. gasseri NCK1342, exhibit probiotic potential. To compare and contrast the impact of POM on the strains' metabolic capacity, we investigated the growth of the strains with and without the presence of POM and identified their carbohydrate utilization and enzyme activity profiles. To further investigate the differences between strains, an untargeted metabolomic approach was utilized to quantitatively and qualitatively define the metabolite profiles of these strains. Several metabolites were produced significantly and/or exclusively in some of the strains, including mevalonate, glutamine, 5-aminoimidazole-4-carboxamide, phenyllactate, and fumarate. The production of numerous discrete compounds illustrates the unique characteristics of and diversity between strains. Unraveling these differences is essential to understand the probiotic function and help inform strain selection for commercial product formulation.
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Affiliation(s)
- MaryClaire Chamberlain
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, United States
| | - Sarah O'Flaherty
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, United States
| | - Natalia Cobián
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, United States
| | - Rodolphe Barrangou
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, United States
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Le Mao I, Martin-Pernier J, Bautista C, Lacampagne S, Richard T, Da Costa G. 1H-NMR Metabolomics as a Tool for Winemaking Monitoring. Molecules 2021; 26:6771. [PMID: 34833863 PMCID: PMC8621607 DOI: 10.3390/molecules26226771] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 11/02/2021] [Accepted: 11/05/2021] [Indexed: 11/16/2022] Open
Abstract
The chemical composition of wine is known to be influenced by multiple factors including some viticulture practices and winemaking processes. 1H-NMR metabolomics has been successfully applied to the study of wine authenticity. In the present study, 1H-NMR metabolomics in combination with multivariate analysis was applied to investigate the effects of grape maturity and enzyme and fining treatments on Cabernet Sauvignon wines. A total of forty wine metabolites were quantified. Three different stages of maturity were studied (under-maturity, maturity and over-maturity). Enzyme treatments were carried out using two pectolytic enzymes (E1 and E2). Finally, two proteinaceous fining treatments were compared (vegetable protein, fining F1; pea protein and PVPP, fining F2). The results show a clear difference between the three stages of maturity, with an impact on different classes of metabolites including amino acids, organic acids, sugars, phenolic compounds, alcohols and esters. A clear separation between enzymes E1 and E2 was observed. Both fining agents had a significant effect on metabolite concentrations. The results demonstrate that 1H-NMR metabolomics provides a fast and robust approach to study the effect of winemaking processes on wine metabolites. These results support the interest to pursue the development of 1H-NMR metabolomics to investigate the effects of winemaking on wine quality.
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Affiliation(s)
| | | | | | | | - Tristan Richard
- University of Bordeaux, INRAE, Bordeaux INP, UR OENO, EA 4577, USC 1366, F-33140 Villenave d’Ornon, France; (I.L.M.); (J.M.-P.); (C.B.); (S.L.); (G.D.C.)
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Diez-Ozaeta I, Lavilla M, Amárita F. Wine aroma profile modification by Oenococcus oeni strains from Rioja Alavesa region: selection of potential malolactic starters. Int J Food Microbiol 2021; 356:109324. [PMID: 34474175 DOI: 10.1016/j.ijfoodmicro.2021.109324] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 06/29/2021] [Accepted: 06/30/2021] [Indexed: 10/20/2022]
Abstract
Previously six selected Oenococcus oeni strains (P2A, P3A, P3G, P5A, P5C and P7B) have been submitted to further characterization in order to clarify their potential as malolactic starters. Laboratory scale vinifications gave an insight of the most vigorous strains: both P2A and P3A strains were able to conclude malolactic fermentation (MLF) in less than 15 days. The remaining strains showed good viability and were able to successfully finish MLF in the established analysis time, except for the strain P5A, which viability was totally lost after inoculation. Also spontaneous fermentation was not initiated. None of the strains was biogenic amine producer; however, P5C strain significantly increased the concentration of volatile phenol-precursor hydroxycinnamic acids after MLF. Regarding the evolution of wine aromatic compounds, main changes were detected for both ethyl and acetate esters after MLF; however, key aromatic compounds including alcohols, terpenes or acids were also found to significantly increase. Principal component analysis classified the strains in two distinct groups, each one correlated with different key volatile compounds. P2A, P3A, P3G and P5C strains were mainly linked to esters, while P7B and the commercial strain Viniflora OENOS showed higher score for diverse compounds as hexanoic acid, β-damascenone, linalool or 2-phenylethanol. These results confirmed the specific impact of each strain on wine aroma profile, which could lead to the production of wines with individual characteristics, in which the reliability and safety of MLF is also ensured.
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Affiliation(s)
- Iñaki Diez-Ozaeta
- AZTI, Food Research, Basque Research & Technology Alliance (BRTA), Astondo Bidea 609, 48160 Derio, Spain.
| | - María Lavilla
- AZTI, Food Research, Basque Research & Technology Alliance (BRTA), Astondo Bidea 609, 48160 Derio, Spain.
| | - Félix Amárita
- AZTI, Food Research, Basque Research & Technology Alliance (BRTA), Astondo Bidea 609, 48160 Derio, Spain.
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Matviychuk Y, Haycock S, Rutan T, Holland DJ. Quantitative analysis of wine and other fermented beverages with benchtop NMR. Anal Chim Acta 2021; 1182:338944. [PMID: 34602196 DOI: 10.1016/j.aca.2021.338944] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 08/10/2021] [Accepted: 08/11/2021] [Indexed: 11/16/2022]
Abstract
We present a fully automated approach for quantitative compositional analysis of fermented beverages using benchtop nuclear magnetic resonance (NMR) spectroscopy. NMR spectroscopy, renowned for its applications in chemical structure elucidation, is gaining attention as a quantitative analytical technique due to its inherent linearity and the ability to obtain comprehensive quantitative information with a single simple experiment. Recently developed benchtop NMR spectrometers offer the quantitative capabilities of NMR to a wide range of potential users in industry, but their applicability has been limited by the reduced effective spectral resolution and the need for more advanced data processing. We address this problem with a model-based algorithm that hinges on the well-understood description of quantum mechanical phenomena in NMR spectroscopy. We demonstrate the effectiveness of our approach on a challenging problem of analysing the composition of wine and related fermented beverages - an important potential niche application of quantitative NMR. We successfully quantify more than 15 major components in the wine matrix and enable the quantification of species whose analysis is generally not possible with established methods. The average discrepancy of the obtained concentrations, when compared to the traditional methods of analysis, usually does not exceed 10% and is lower for the most abundant species (e.g. below 5% for ethanol).
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Affiliation(s)
- Yevgen Matviychuk
- University of Canterbury, Private Bag 4800, Christchurch, 8140, New Zealand
| | - Sharlene Haycock
- Nelson Marlborough Institute of Technology, Marlborough Campus, P.O. Box 643, Blenheim, 7240, New Zealand
| | - Tanya Rutan
- Bragato Research Institute, Marlborough Research Centre, 85 Budge Street, Blenheim, 7201, New Zealand
| | - Daniel J Holland
- University of Canterbury, Private Bag 4800, Christchurch, 8140, New Zealand.
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Xu S, Zhu J, Zhao Q, Gao J, Zhang H, Hu B. Quality evaluation of Cabernet Sauvignon wines in different vintages by 1H nuclear magnetic resonance-based metabolomics. OPEN CHEM 2021. [DOI: 10.1515/chem-2020-0126] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Abstract
A proton nuclear magnetic resonance (NMR)-based metabolomic study was used to characterize 2009, 2010, 2011, and 2012 vintages of Cabernet Sauvignon wines from Ningxia, which were vinified using the same fermentation technique. The pattern recognition methods of principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA), and orthogonal PLS-DA (OPLS-DA) clearly distinguished between the different vintages of wine driven by the following metabolites: valine, 2,3-butanediol, ethyl acetate, proline, succinic acid, lactic acid, acetic acid, glycerol, gallic acid, and choline. The PLS-DA loading plots also differentiated among the metabolites of different vintages. In the 2009 vintage wines, we found the highest levels of gallic acid, valine, proline, and 2,3-butanediol. The 2011 vintage wines contained the highest levels of lactic acid, and the highest levels of ethyl acetate, succinic acid, glycerol, and choline were observed in the 2012 vintage wines. We selected eight metabolites from the 1H NMR spectra that were quantified according to their peak areas, and the concentrations were in agreement with the results of PLS-DA and OPLS-DA analyses.
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Affiliation(s)
- Shaochen Xu
- The Graduate School of East Asian Studies, Yamaguchi University , 1677-1 Yoshida, Yamaguchi-shi , Yamaguchi 753-8511 , Japan
- The School of Tourism and Colinary Arts (The School of Food Science and Engineering), Yangzhou University , 196 Huayang West Road , Yangzhou 225127 , Jiangsu , China
| | - Jiangyu Zhu
- The School of Tourism and Colinary Arts (The School of Food Science and Engineering), Yangzhou University , 196 Huayang West Road , Yangzhou 225127 , Jiangsu , China
| | - Qi Zhao
- The School of Tourism and Colinary Arts (The School of Food Science and Engineering), Yangzhou University , 196 Huayang West Road , Yangzhou 225127 , Jiangsu , China
| | - Jin Gao
- The School of Tourism and Colinary Arts (The School of Food Science and Engineering), Yangzhou University , 196 Huayang West Road , Yangzhou 225127 , Jiangsu , China
| | - Huining Zhang
- Yangzhou Hospitality Institute , 500 Zhannan Road , Yangzhou 225002 , Jiangsu , China
| | - Boran Hu
- The School of Tourism and Colinary Arts (The School of Food Science and Engineering), Yangzhou University , 196 Huayang West Road , Yangzhou 225127 , Jiangsu , China
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Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine. Microorganisms 2020; 8:microorganisms8040516. [PMID: 32260418 PMCID: PMC7232475 DOI: 10.3390/microorganisms8040516] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 03/24/2020] [Accepted: 04/02/2020] [Indexed: 02/01/2023] Open
Abstract
Malolactic fermentation (MLF) is a biological process that, in addition to deacidifying, also improves biological stability and changes the chemical and sensorial characteristics of wines. However, multiple biotic and abiotic factors, present in must and wine, make the onset and completion of MLF by indigenous malolactic bacteria or added commercial starters difficult. This work illustrates the metabolic and fermentative dynamics in winemaking Fiano wine, using a commercial starter of Saccharomyces cerevisiae and the selected strain Lactobacillus plantarum M10. In particular, an inoculum of malolactic starter was assessed at the beginning of alcoholic fermentation (early co-inoculum), at half alcoholic fermentation (late co-inoculum), and post alcoholic fermentation (sequential inoculum). The malolactic starter, before its use, was pre-adapted in sub-optimal growth conditions (pH 5.0). In sequential inoculum of the Lb. plantarum M10, even in a wine with high acidity, has confirmed its good technological and enzymatic characteristics, completing the MLF and enriching the wine with desirable volatile compounds.
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A GC-MS Based Metabolic Profiling of Probiotic Lactic Acid Bacteria Isolated from Traditional Food Products. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2020. [DOI: 10.22207/jpam.14.1.68] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Diamantidou D, Zotou A, Theodoridis G. Wine and grape marc spirits metabolomics. Metabolomics 2018; 14:159. [PMID: 30830493 DOI: 10.1007/s11306-018-1458-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Accepted: 12/04/2018] [Indexed: 12/30/2022]
Abstract
INTRODUCTION Mass spectrometry (MS)-based and nuclear magnetic resonance (NMR) spectroscopic analyses play a key role in the field of metabolomics due to their important advantages. The use of metabolomics in wine and grape marc spirits allows a more holistic perspective in monitoring and gaining information on the making processes and thus it can assist on the improvement of their quality. OBJECTIVES This review surveys the latest metabolomics approaches for wine and grape marc spirits with a focus on the description of MS-based and NMR spectroscopic analytical techniques. METHODS We reviewed the literature to identify metabolomic studies of wine and grape marc spirits that were published until the end of 2017, with the key term combinations of 'metabolomics', 'wine' and 'grape marc spirits'. Through the reference lists from these studies, additional articles were identified. RESULTS The results of this review showed that the application of different metabolomics approaches has significantly increased the knowledge of wine metabolome and grape marc spirits; however there is not yet a single analytical platform that can completely separate, detect and identify all metabolites in one analysis. CONCLUSIONS The authentication and quality control of wines and grape marc spirits has to be taken with caution, since the product's chemical composition could be affected by many factors. Despite intrinsic limitations, NMR spectroscopy and MS based strategies remain the key analytical methods in metabolomics studies. Authenticity, traceability and health issues related to their consumption are the major research initiatives in wine and grape marc spirits metabolomics analysis.
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Affiliation(s)
- Dimitra Diamantidou
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
| | - Anastasia Zotou
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
| | - Georgios Theodoridis
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece.
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Sun SY, Chen ZX, Jin CW. Combined influence of lactic acid bacteria starter and final pH on the induction of malolactic fermentation and quality of cherry wines. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.023] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Brizuela NS, Bravo-Ferrada BM, Pozo-Bayón MÁ, Semorile L, Elizabeth Tymczyszyn E. Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains. Food Res Int 2017; 106:22-28. [PMID: 29579921 DOI: 10.1016/j.foodres.2017.12.032] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2017] [Revised: 11/22/2017] [Accepted: 12/12/2017] [Indexed: 11/25/2022]
Abstract
The ability of Patagonian L. plantarum and O. oeni strains to change the volatile profile of a sterile Pinot noir wine was studied through fermentation assays, at laboratory scale. Two strains of each LAB species were selected based on data regarding to their ability to survive in wine and to consume l-malic acid. Both O. oeni strains but only one L. plantarum (UNQLp 11) strain were able to remain viable, consuming l-malic acid through the fermentation assay with a concomitant increase of l-lactic acid. The volatile profile of Pinot noir wine, before and after LAB inoculation, was measured by using HS-SPME gas chromatography technique. This analysis showed that alcohols were the main volatile compounds after alcoholic fermentation and that after fermentation with the selected LAB strains, a decrease in the volatile alcohols concentration and an increase in the volatile esters concentration could be observed. The O. oeni UNQOe 73.2 strain produced the most notable change in the volatile profile, with the production of some important odorant esters at higher concentration, compared to O. oeni UNQOe 31b strain. Although, L. plantarum UNQLp 11 strain showed a better performance in the consumption of l-malic acid, this strain had a low capacity to modify the volatile compounds profile after incubation in red wine. The results found in the present work showed that different strains selected as potential malolactic starters could have different behavior when are incubated in real wine. Although L. plantarum UNQLp 11 strain showed a good consumption of l-malic acid, the O. oeni UNQOe 73.2 strain exhibited superior capacity to improve the flavor of wine due to its esterase activity that produce an increase of fruity and creamy odorants.
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Affiliation(s)
- Natalia S Brizuela
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina.
| | - Bárbara M Bravo-Ferrada
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
| | - María Ángeles Pozo-Bayón
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Campus de Cantoblanco, Madrid, Spain
| | - Liliana Semorile
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
| | - E Elizabeth Tymczyszyn
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
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14
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Extracellular Microbial Metabolomics: The State of the Art. Metabolites 2017; 7:metabo7030043. [PMID: 28829385 PMCID: PMC5618328 DOI: 10.3390/metabo7030043] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 08/21/2017] [Accepted: 08/22/2017] [Indexed: 02/04/2023] Open
Abstract
Microorganisms produce and secrete many primary and secondary metabolites to the surrounding environment during their growth. Therefore, extracellular metabolites provide important information about the changes in microbial metabolism due to different environmental cues. The determination of these metabolites is also comparatively easier than the extraction and analysis of intracellular metabolites as there is no need for cell rupture. Many analytical methods are already available and have been used for the analysis of extracellular metabolites from microorganisms over the last two decades. Here, we review the applications and benefits of extracellular metabolite analysis. We also discuss different sample preparation protocols available in the literature for both types (e.g., metabolites in solution and in gas) of extracellular microbial metabolites. Lastly, we evaluate the authenticity of using extracellular metabolomics data in the metabolic modelling of different industrially important microorganisms.
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Cappello MS, Zapparoli G, Logrieco A, Bartowsky EJ. Linking wine lactic acid bacteria diversity with wine aroma and flavour. Int J Food Microbiol 2016; 243:16-27. [PMID: 27940412 DOI: 10.1016/j.ijfoodmicro.2016.11.025] [Citation(s) in RCA: 116] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2016] [Revised: 11/09/2016] [Accepted: 11/27/2016] [Indexed: 10/20/2022]
Abstract
In the last two decades knowledge on lactic acid bacteria (LAB) associated with wine has increased considerably. Investigations on genetic and biochemistry of species involved in malolactic fermentation, such as Oenococcus oeni and of Lactobacillus have enabled a better understand of their role in aroma modification and microbial stability of wine. In particular, the use of molecular techniques has provided evidence on the high diversity at species and strain level, thus improving the knowledge on wine LAB taxonomy and ecology. These tools demonstrated to also be useful to detect strains with potential desirable or undesirable traits for winemaking purposes. At the same time, advances on the enzymatic properties of wine LAB responsible for the development of wine aroma molecules have been undertaken. Interestingly, it has highlighted the high intraspecific variability of enzymatic activities such as glucosidase, esterase, proteases and those related to citrate metabolism within the wine LAB species. This genetic and biochemistry diversity that characterizes wine LAB populations can generate a wide spectrum of wine sensory outcomes. This review examines some of these interesting aspects as a way to elucidate the link between LAB diversity with wine aroma and flavour. In particular, the correlation between inter- and intra-species diversity and bacterial metabolic traits that affect the organoleptic properties of wines is highlighted with emphasis on the importance of enzymatic potential of bacteria for the selection of starter cultures to control MLF and to enhance wine aroma.
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Affiliation(s)
- Maria Stella Cappello
- CNR, Institute of Science of Food Production (ISPA), Prov.le Lecce-Monteroni, 73100 Lecce, Italy.
| | - Giacomo Zapparoli
- Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy.
| | - Antonio Logrieco
- CNR, Institute of Science of Food Production, Via G. Amendola, 122/0, 70126 Bari, Italy
| | - Eveline J Bartowsky
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia
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16
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Aleixandre-Tudó JL, Álvarez I, Lizama V, Nieuwoudt H, García MJ, Aleixandre JL, du Toit WJ. Modelling phenolic and volatile composition to characterize the effects of pre-fermentative cold soaking in Tempranillo wines. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.033] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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17
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Zhao N, Zhang C, Yang Q, Yang B, Lu W, Li D, Liu X, Tian F, Zhang H, Chen W. Multiple roles of lactic acid bacteria microflora in the formation of marker flavour compounds in traditional chinese paocai. RSC Adv 2016. [DOI: 10.1039/c6ra12474g] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Traditional paocai brine (PB), which is continuously propagated by back-slopping and contains multiple species of lactic acid bacteria (LAB), is critical for the flavour of paocai.
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Hu B, Yue Y, Zhu Y, Wen W, Zhang F, Hardie JW. Proton Nuclear Magnetic Resonance-Spectroscopic Discrimination of Wines Reflects Genetic Homology of Several Different Grape (V. vinifera L.) Cultivars. PLoS One 2015; 10:e0142840. [PMID: 26658757 PMCID: PMC4684234 DOI: 10.1371/journal.pone.0142840] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2015] [Accepted: 10/27/2015] [Indexed: 11/18/2022] Open
Abstract
Background and Aims Proton nuclear magnetic resonance spectroscopy coupled multivariate analysis (1H NMR-PCA/PLS-DA) is an important tool for the discrimination of wine products. Although 1H NMR has been shown to discriminate wines of different cultivars, a grape genetic component of the discrimination has been inferred only from discrimination of cultivars of undefined genetic homology and in the presence of many confounding environmental factors. We aimed to confirm the influence of grape genotypes in the absence of those factors. Methods and Results We applied 1H NMR-PCA/PLS-DA and hierarchical cluster analysis (HCA) to wines from five, variously genetically-related grapevine (V. vinifera) cultivars; all grown similarly on the same site and vinified similarly. We also compared the semi-quantitative profiles of the discriminant metabolites of each cultivar with previously reported chemical analyses. The cultivars were clearly distinguishable and there was a general correlation between their grouping and their genetic homology as revealed by recent genomic studies. Between cultivars, the relative amounts of several of the cultivar-related discriminant metabolites conformed closely with reported chemical analyses. Conclusions Differences in grape-derived metabolites associated with genetic differences alone are a major source of 1H NMR-based discrimination of wines and 1H NMR has the capacity to discriminate between very closely related cultivars. Significance of the Study The study confirms that genetic variation among grape cultivars alone can account for the discrimination of wine by 1H NMR-PCA/PLS and indicates that 1H NMR spectra of wine of single grape cultivars may in future be used in tandem with hierarchical cluster analysis to elucidate genetic lineages and metabolomic relations of grapevine cultivars. In the absence of genetic information, for example, where predecessor varieties are no longer extant, this may be a particularly useful approach.
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Affiliation(s)
- Boran Hu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
- * E-mail:
| | - Yaqing Yue
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Yong Zhu
- College of Tourism and Gastronomy, Yangzhou University, Yangzhou, Jiangsu, China
| | - Wen Wen
- College of Tourism and Gastronomy, Yangzhou University, Yangzhou, Jiangsu, China
| | - Fengmin Zhang
- Testing Center of Yangzhou University, Yangzhou, Jiangsu, China
| | - Jim W. Hardie
- Northern Melbourne Institute of TAFE, Epping, Victoria, Australia
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Zheng J, Liang R, Wu C, Zhou R, Liao X. Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.12.011] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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20
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Belguesmia Y, Rabesona H, Mounier J, Pawtowsky A, Le Blay G, Barbier G, Haertlé T, Chobert JM. Characterization of antifungal organic acids produced by Lactobacillus harbinensis K.V9.3.1Np immobilized in gellan–xanthan beads during batch fermentation. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.08.028] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Fotakis C, Kokkotou K, Zoumpoulakis P, Zervou M. NMR metabolite fingerprinting in grape derived products: An overview. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.03.032] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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22
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Jung JY, Jung Y, Kim JS, Ryu DH, Hwang GS. Assessment of peeling of Astragalus roots using 1H NMR- and UPLC-MS-based metabolite profiling. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:10398-10407. [PMID: 24073592 DOI: 10.1021/jf4026103] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
A metabolomic analysis was performed to examine the postharvest processing of Astragalus membranaceus roots with a focus on the peeling procedure using (1)H NMR and UPLC-MS analyses. Principal component analysis (PCA) score plots from the (1)H NMR and UPLC-MS data showed clear separation between peeled and unpeeled Astragalus roots. Peeled roots exhibited significant losses of several primary metabolites, including acetate, alanine, arginine, caprate, fumarate, glutamate, histidine, N-acetylaspartate, malate, proline, sucrose, trigonelline, and valine. In contrast, the peeled roots contained higher levels of asparagine, aspartate, and xylose, which are xylem-related compounds, and formate, which is produced in response to wound stress incurred during postharvest processing. In addition, the levels of isoflavonoids and astragalosides were significantly reduced in peeled Astragalus root. These results demonstrate that metabolite profiling based on a combination of (1)H NMR and UPLC-MS analyses can be used to evaluate peeling procedures used in the postharvest processing of herbal medicines.
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Affiliation(s)
- Jee-Youn Jung
- Integrated Metabolomics Research Group, Seoul Center, Korea Basic Science Institute , Seoul 136-713, Republic of Korea
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23
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López-Rituerto E, Avenoza A, Busto JH, Peregrina JM. NMR study of histidine metabolism during alcoholic and malolactic fermentations of wine and their influence on histamine production. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9464-9469. [PMID: 24053312 DOI: 10.1021/jf402489g] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The metabolic pathways of amino acids play a crucial role in the organoleptic and hygienic quality in wines. In particular, histidine is one of the most studied amino acids of wines due to histamine toxicity in humans, a biogenic amine derived from histidine by enzymatic decarboxylation. The development of new tools to increase knowledge on metabolism that produces histamine in wine is critical. This study investigated by using nuclear magnetic resonance (NMR) spectroscopy the transformation of histidine into histaminol and histamine during alcoholic and malolactic fermentations. The transformations of histidine into histaminol during alcoholic fermentation and into histamine during malolactic fermentation were observed. This paper highlights the importance of selecting lactic acid bacteria for malolactic fermentation to avoid the production of biogenic amines such as histamine.
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Affiliation(s)
- Eva López-Rituerto
- Departamento de Quı́mica, Centro de Investigación en Sı́ntesis Quı́mica (CISQ), Universidad de La Rioja , E-26006 Logroño, Spain
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24
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Godelmann R, Fang F, Humpfer E, Schütz B, Bansbach M, Schäfer H, Spraul M. Targeted and nontargeted wine analysis by (1)h NMR spectroscopy combined with multivariate statistical analysis. Differentiation of important parameters: grape variety, geographical origin, year of vintage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:5610-5619. [PMID: 23682581 DOI: 10.1021/jf400800d] [Citation(s) in RCA: 161] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The authenticity, the grape variety, the geographical origin, and the year of vintage of wines produced in Germany were investigated by (1)H NMR spectroscopy in combination with several steps of multivariate data analysis including principal component analysis (PCA), linear discrimination analysis (LDA), and multivariate analysis of variance (MANOVA) together with cross-validation (CV) embedded in a Monte Carlo resampling approach (MC) and others. A total of about 600 wines were selected and carefully collected from five wine-growing areas in the southern and southwestern parts of Germany. Simultaneous saturation of the resonances of water and ethanol by application of a low-power eight-frequency band irradiation using shaped pulses allowed for high receiver gain settings and hence optimized signal-to-noise ratios. Correct prediction of classification of the grape varieties of Pinot noir, Lemberger, Pinot blanc/Pinot gris, Müller-Thurgau, Riesling, and Gewürztraminer of 95% in the wine panel was achieved. The classification of the vintage of all analyzed wines resulted in correct predictions of 97 and 96%, respectively, for vintage 2008 (n = 318) and 2009 (n = 265). The geographic origin of all wines from the largest German wine-producing regions, Rheinpfalz, Rheinhessen, Mosel, Baden, and Württemberg, could be predicted 89% correctly on average. Each NMR spectrum could be regarded as the individual "fingerprint" of a wine sample, which includes information about variety, origin, vintage, physiological state, technological treatment, and others.
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Affiliation(s)
- Rolf Godelmann
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, D-76187 Karlsruhe, Germany.
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25
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Aksenov AA, Novillo AVG, Sankaran S, Fung AG, Pasamontes A, Martinelli F, Cheung WHK, Ehsani R, Dandekar AM, Davis CE. Volatile Organic Compounds (VOCs) for Noninvasive Plant Diagnostics. ACS SYMPOSIUM SERIES 2013. [DOI: 10.1021/bk-2013-1141.ch006] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Alexander A. Aksenov
- Mechanical and Aerospace Engineering, University of California, Davis, One Shields Avenue, Davis, California 95616, U.S.A
- Signal and Information Processing for Sensing Systems, Institute for Bioengineering of Cataluña, Carrer Baldiri Reixac, 4, 08028, Barcelona, Spain
- Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, U.S.A
- Department of Agricultural and Forest Sciences, University of Palermo, Viale delle scienze, 90128, Palermo, Italy
- Plant Sciences, University of California, Davis, One Shields Avenue, Davis, California 95616, U.S.A
| | - Ana V. Guaman Novillo
- Mechanical and Aerospace Engineering, University of California, Davis, One Shields Avenue, Davis, California 95616, U.S.A
- Signal and Information Processing for Sensing Systems, Institute for Bioengineering of Cataluña, Carrer Baldiri Reixac, 4, 08028, Barcelona, Spain
- Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, U.S.A
- Department of Agricultural and Forest Sciences, University of Palermo, Viale delle scienze, 90128, Palermo, Italy
- Plant Sciences, University of California, Davis, One Shields Avenue, Davis, California 95616, U.S.A
| | - Sindhuja Sankaran
- Mechanical and Aerospace Engineering, University of California, Davis, One Shields Avenue, Davis, California 95616, U.S.A
- Signal and Information Processing for Sensing Systems, Institute for Bioengineering of Cataluña, Carrer Baldiri Reixac, 4, 08028, Barcelona, Spain
- Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, U.S.A
- Department of Agricultural and Forest Sciences, University of Palermo, Viale delle scienze, 90128, Palermo, Italy
- Plant Sciences, University of California, Davis, One Shields Avenue, Davis, California 95616, U.S.A
| | - Alexander G. Fung
- Mechanical and Aerospace Engineering, University of California, Davis, One Shields Avenue, Davis, California 95616, U.S.A
- Signal and Information Processing for Sensing Systems, Institute for Bioengineering of Cataluña, Carrer Baldiri Reixac, 4, 08028, Barcelona, Spain
- Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, U.S.A
- Department of Agricultural and Forest Sciences, University of Palermo, Viale delle scienze, 90128, Palermo, Italy
- Plant Sciences, University of California, Davis, One Shields Avenue, Davis, California 95616, U.S.A
| | - Alberto Pasamontes
- Mechanical and Aerospace Engineering, University of California, Davis, One Shields Avenue, Davis, California 95616, U.S.A
- Signal and Information Processing for Sensing Systems, Institute for Bioengineering of Cataluña, Carrer Baldiri Reixac, 4, 08028, Barcelona, Spain
- Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, U.S.A
- Department of Agricultural and Forest Sciences, University of Palermo, Viale delle scienze, 90128, Palermo, Italy
- Plant Sciences, University of California, Davis, One Shields Avenue, Davis, California 95616, U.S.A
| | - Frederico Martinelli
- Mechanical and Aerospace Engineering, University of California, Davis, One Shields Avenue, Davis, California 95616, U.S.A
- Signal and Information Processing for Sensing Systems, Institute for Bioengineering of Cataluña, Carrer Baldiri Reixac, 4, 08028, Barcelona, Spain
- Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, U.S.A
- Department of Agricultural and Forest Sciences, University of Palermo, Viale delle scienze, 90128, Palermo, Italy
- Plant Sciences, University of California, Davis, One Shields Avenue, Davis, California 95616, U.S.A
| | - William H. K. Cheung
- Mechanical and Aerospace Engineering, University of California, Davis, One Shields Avenue, Davis, California 95616, U.S.A
- Signal and Information Processing for Sensing Systems, Institute for Bioengineering of Cataluña, Carrer Baldiri Reixac, 4, 08028, Barcelona, Spain
- Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, U.S.A
- Department of Agricultural and Forest Sciences, University of Palermo, Viale delle scienze, 90128, Palermo, Italy
- Plant Sciences, University of California, Davis, One Shields Avenue, Davis, California 95616, U.S.A
| | - Reza Ehsani
- Mechanical and Aerospace Engineering, University of California, Davis, One Shields Avenue, Davis, California 95616, U.S.A
- Signal and Information Processing for Sensing Systems, Institute for Bioengineering of Cataluña, Carrer Baldiri Reixac, 4, 08028, Barcelona, Spain
- Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, U.S.A
- Department of Agricultural and Forest Sciences, University of Palermo, Viale delle scienze, 90128, Palermo, Italy
- Plant Sciences, University of California, Davis, One Shields Avenue, Davis, California 95616, U.S.A
| | - Abhaya M. Dandekar
- Mechanical and Aerospace Engineering, University of California, Davis, One Shields Avenue, Davis, California 95616, U.S.A
- Signal and Information Processing for Sensing Systems, Institute for Bioengineering of Cataluña, Carrer Baldiri Reixac, 4, 08028, Barcelona, Spain
- Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, U.S.A
- Department of Agricultural and Forest Sciences, University of Palermo, Viale delle scienze, 90128, Palermo, Italy
- Plant Sciences, University of California, Davis, One Shields Avenue, Davis, California 95616, U.S.A
| | - Cristina E. Davis
- Mechanical and Aerospace Engineering, University of California, Davis, One Shields Avenue, Davis, California 95616, U.S.A
- Signal and Information Processing for Sensing Systems, Institute for Bioengineering of Cataluña, Carrer Baldiri Reixac, 4, 08028, Barcelona, Spain
- Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, U.S.A
- Department of Agricultural and Forest Sciences, University of Palermo, Viale delle scienze, 90128, Palermo, Italy
- Plant Sciences, University of California, Davis, One Shields Avenue, Davis, California 95616, U.S.A
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Cha DH, Adams T, Rogg H, Landolt PJ. Identification and field evaluation of fermentation volatiles from wine and vinegar that mediate attraction of spotted wing Drosophila, Drosophila suzukii. J Chem Ecol 2012; 38:1419-31. [PMID: 23065086 DOI: 10.1007/s10886-012-0196-5] [Citation(s) in RCA: 101] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2012] [Revised: 08/06/2012] [Accepted: 09/30/2012] [Indexed: 10/27/2022]
Abstract
Previous studies suggest that olfactory cues from damaged and fermented fruits play important roles in resource recognition of polyphagous spotted wing Drosophila flies (SWD), Drosophila suzukii (Matsumura) (Diptera: Drosophilidae). They are attracted to fermented sweet materials, such as decomposing fruits but also wines and vinegars, and to ubiquitous fermentation volatiles, such as acetic acid and ethanol. Gas chromatography coupled with electroantennographic detection (GC-EAD), gas chromatography-mass spectrometry (GC-MS), two-choice laboratory bioassays, and field trapping experiments were used to identify volatile compounds from wine and vinegar that are involved in SWD attraction. In addition to acetic acid and ethanol, consistent EAD responses were obtained for 13 volatile wine compounds and seven volatile vinegar compounds, with all of the vinegar EAD-active compounds also present in wine. In a field trapping experiment, the 9-component vinegar blend and 15-component wine blend were similarly attractive when compared to an acetic acid plus ethanol mixture, but were not as attractive as the wine plus vinegar mixture. In two-choice laboratory bioassays, 7 EAD-active compounds (ethyl acetate, ethyl butyrate, ethyl lactate, 1-hexanol, isoamyl acetate, 2-methylbutyl acetate, and ethyl sorbate), when added singly to the mixture at the same concentrations tested in the field, decreased the attraction of SWD to the mixture of acetic acid and ethanol. The blends composed of the remaining EAD-active chemicals, an 8-component wine blend [acetic acid + ethanol + acetoin + grape butyrate + methionol + isoamyl lactate + 2-phenylethanol + diethyl succinate] and a 5-component vinegar blend [acetic acid + ethanol + acetoin + grape butyrate + 2-phenylethanol] were more attractive than the acetic acid plus ethanol mixture, and as attractive as the wine plus vinegar mixture in both laboratory assays and the field trapping experiment. These results indicate that these volatiles in wine and vinegar are crucial for SWD attraction to fermented materials on which they feed as adults.
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Affiliation(s)
- Dong H Cha
- Yakima Agricultural Research Laboratory, USDA, ARS, Wapato, WA 98951, USA.
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27
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Ahn HJ, Son HS. Physicochemical Properties of Different Grape Varieties Cultivated in Korea. ACTA ACUST UNITED AC 2012. [DOI: 10.9721/kjfst.2012.44.3.280] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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28
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Van-Diep L, Zheng X.W, Ma K, Chen J.Y, Han B.Z, Nout MJR. Characterization of Fen-Daqu Through Multivariate Statistical Analysis of 1H NMR Spectroscopic Data. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00499.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition. ACTA ACUST UNITED AC 2012; 39:477-94. [DOI: 10.1007/s10295-011-1050-4] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2011] [Accepted: 10/16/2011] [Indexed: 10/15/2022]
Abstract
Abstract
In this research work we investigated changes in volatile aroma composition associated with four commercial Oenococcus oeni malolactic fermentation (MLF) starter cultures in South African Shiraz and Pinotage red wines. A control wine in which MLF was suppressed was included. The MLF progress was monitored by use of infrared spectroscopy. Gas chromatographic analysis and capillary electrophoresis were used to evaluate the volatile aroma composition and organic acid profiles, respectively. Significant strain-specific variations were observed in the degradation of citric acid and production of lactic acid during MLF. Subsequently, compounds directly and indirectly resulting from citric acid metabolism, namely diacetyl, acetic acid, acetoin, and ethyl lactate, were also affected depending on the bacterial strain used for MLF. Bacterial metabolic activity increased concentrations of the higher alcohols, fatty acids, and total esters, with a larger increase in ethyl esters than in acetate esters. Ethyl lactate, diethyl succinate, ethyl octanoate, ethyl 2-methylpropanoate, and ethyl propionate concentrations were increased by MLF. In contrast, levels of hexyl acetate, isoamyl acetate, 2-phenylethyl acetate, and ethyl acetate were reduced or remained unchanged, depending on the strain and cultivar evaluated. Formation of ethyl butyrate, ethyl propionate, ethyl 2-methylbutryate, and ethyl isovalerate was related to specific bacterial strains used, indicating possible differences in esterase activity. A strain-specific tendency to reduce total aldehyde concentrations was found at the completion of MLF, although further investigation is needed in this regard. This study provided insight into metabolism in O. oeni starter cultures during MLF in red wine.
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Caruso M, Galgano F, Castiglione Morelli MA, Viggiani L, Lencioni L, Giussani B, Favati F. Chemical profile of white wines produced from 'Greco bianco' grape variety in different Italian areas by nuclear magnetic resonance (NMR) and conventional physicochemical analyses. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7-15. [PMID: 22148282 DOI: 10.1021/jf204289u] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
In this study the characterization of white wines produced from the monovarietal 'Greco bianco' grape variety is presented for the first time. A total of 40 commercial wines, from two different southern Italian regions, Calabria and Campania, from the same grape variety and two different vintages, were investigated. The analyses were performed by means of chromatographic methods, conventional analyses, and nuclear magnetic resonance (NMR) spectroscopy. No differentiation was observed according to the year of production but a significant discrimination was achieved using principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). In particular, PLS-DA allowed the selection of compounds (total acidity; citric, malic, succinic, and lactic acids; total polyphenol index; glucose and proline/arginine ratio) useful for differentiating the studied wines on the basis of geographical origin.
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Affiliation(s)
- Marisa Caruso
- Dipartimento di Biologia, DBAF, Università degli Studi della Basilicata, Viale dell'Ateneo Lucano 10, 85100 Potenza, Italy
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31
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Bovo B, Nardi T, Fontana F, Carlot M, Giacomini A, Corich V. Acidification of grape marc for alcoholic beverage production: Effects on indigenous microflora and aroma profile after distillation. Int J Food Microbiol 2012; 152:100-6. [DOI: 10.1016/j.ijfoodmicro.2011.10.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2011] [Revised: 10/09/2011] [Accepted: 10/11/2011] [Indexed: 10/16/2022]
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32
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Hong YS. NMR-based metabolomics in wine science. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2011; 49 Suppl 1:S13-S21. [PMID: 22290704 DOI: 10.1002/mrc.2832] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
As metabolomics is becoming an emerging field of 'omics' research, NMR serves as one of the major analytical approaches of the decade in metabolomic study, producing information-rich, highly reliable and reproducible data set in non-targeted or global and multivariate statistical analysis. Recently, NMR is successfully being used to characterize wine and find an association of wine metabolite with environmental and fermentative factors in vineyard and making wine. This review describes important analytical features and recent applications in/of NMR-based metabolomics in wine science.
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Affiliation(s)
- Young-Shick Hong
- Laboratoire d'Oenology et Chimie Appliquée, URVVC, UFR Sciences Exactes et Naturelles, Reims, France.
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Nuclear Magnetic Resonance for Analysis of Metabolite Composition of Escherichia Coli. CHINESE JOURNAL OF ANALYTICAL CHEMISTRY 2011. [DOI: 10.1016/s1872-2040(10)60462-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Hong YS, Cilindre C, Liger-Belair G, Jeandet P, Hertkorn N, Schmitt-Kopplin P. Metabolic influence of Botrytis cinerea infection in champagne base wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:7237-45. [PMID: 21604814 DOI: 10.1021/jf200664t] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Botrytis cinerea infection of grape berries leads to changes in the chemical composition of grape and the corresponding wine and, thus, affects wine quality. The metabolic effect of Botrytis infection in Champagne base wine was investigated through a (1)H NMR-based metabolomic approach. Isoleucine, leucine, threonine, valine, arginine, proline, glutamine, γ-aminobutyric acid (GABA), succinate, malate, citrate, tartarate, fructose, glucose, oligosaccharides, amino acid derivatives, 2,3-butanediol, acetate, glycerol, tyrosine, 2-phenylethanol, trigonelline, and phenylpropanoids in a grape must and wine were identified by (1)H NMR spectroscopy and contributed to metabolic differentiations between healthy and botrytized wines by using multivariate statistical analysis such as principal component analysis (PCA). Lowered levels of glycerol, 2,3-butanediol, succinate, tyrosine, valine derivative, and phenylpropanoids but higher levels of oligosaccharides in the botrytized wines were main discriminant metabolites, demonstrating that Botrytis infection of grape caused the fermentative retardation during alcoholic fermentation because the main metabolites responsible for the differentiation are fermentative products. Moreover, higher levels of several oligosaccharides in the botrytized wines also indicated the less fermentative behavior of yeast in the botrytized wines. This study highlights a metabolomic approach for better understanding of the comprehensive metabolic influences of Botrytis infection of grape berries in Champagne wines.
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Affiliation(s)
- Young-Shick Hong
- Laboratoire d'Oenologie et Chimie Appliquée, Université de Reims , Reims Cedex 2, France
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Kato S, Ishihara T, Hemmi H, Kobayashi H, Yoshimura T. Alterations in d-amino acid concentrations and microbial community structures during the fermentation of red and white wines. J Biosci Bioeng 2011; 111:104-8. [DOI: 10.1016/j.jbiosc.2010.08.019] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2010] [Revised: 08/28/2010] [Accepted: 08/30/2010] [Indexed: 11/28/2022]
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López-Rituerto E, Avenoza A, Busto JH, Peregrina JM. Evidence of metabolic transformations of amino acids into higher alcohols through (13)C NMR studies of wine alcoholic fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:4923-4927. [PMID: 20369806 DOI: 10.1021/jf904442d] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Because the metabolite transformations in wine fermentation processes play a crucial role in the organoleptic and hygienic quality of wines, the nuclear magnetic resonance (NMR) technique is presented as a significant tool to follow metabolic pathways. In this paper, we investigated the transformation of several amino acids into their corresponding higher alcohols during the alcoholic fermentation, showing that the amino acids are totally consumed in the first stages of the process.
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Affiliation(s)
- Eva López-Rituerto
- Departamento de Quimica, Centro de Investigacion en Sintesis Quimica, Universidad de La Rioja, Grupo de Sintesis Quimica de La Rioja, U.A.-C.S.I.C., E-26006 Logrono, Spain
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Lee JE, Hwang GS, Lee CH, Hong YS. Metabolomics reveals alterations in both primary and secondary metabolites by wine bacteria. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:10772-10783. [PMID: 19919120 DOI: 10.1021/jf9028442] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Lactic acid bacteria (LAB) were isolated from Korean Meoru (Vitis coigneties) wine and identified as Lactobacillus plantarum meoru0711 (KACC 91436C). The fermentative behavior and metabolic effects of L. plantarum during malolactic fermentation (MLF) were compared with those of the commercial Oenococcus oeni strain through 1H NMR- and GC-based metabolic profiling. Twenty-two primary metabolites of amino acids, carbohydrates, and organic acids, and 55 secondary metabolites of volatile compounds were identified in wines by 1H nuclear magnetic resonance (NMR) spectroscopy and gas chromatography (GC), respectively. Principal component analysis (PCA) revealed that malolactic (ML)-fermented and non-ML-fermented wines, and wines ML-fermented with O. oeni and L. plantarum were clearly differentiated. Both the primary and secondary metabolites were responsible for these differentiations. Compared to non-MLF wines, MLF wines were characterized by increased levels of primary metabolites such as lactic acid, phenylalanine, uracil, ornithine, alanine, threonine, leucine, isoleucine, and valine with decreased levels of monosaccharides, glycerol, malic, and citric acids. In addition, higher levels of secondary metabolites such as butanal, ethyl isobutylate, isobutanol, isoamyl acetate, 2-butanoate ethyl ester, isoamyl alcohol, ethyl hexanoate, glycine, acetic acid, and benzaldehyde characterized the MLF wine. Higher levels of primary metabolites such as tyrosine, monosaccharides, glycerol, alanine, 2,3-butanediol, valine, and leucine, and of secondary metabolites such as propyl acetate, isobutanol, isoamyl acetate, 1-butanol, ethyl hexanoate, prenyl alcohol, glycine, 2-hexen-1-ol, ethyl octanoate, acetic acid, benzaldehyde, and butyric, together with lower levels of lactic acid, were observed in the wines fermented by L. plantarum compared with those by O. oeni. This present study demonstrates that different genera of LAB affect both the primary and second metabolites in wine. Moreover, metabolomics with multivariate statistical analysis provide insight into wine fermentation.
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Affiliation(s)
- Jang-Eun Lee
- School of Life Science and Biotechnology, Korea University, Seoul 136-701, Republic of Korea
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Boroujerdi AFB, Vizcaino MI, Meyers A, Pollock EC, Huynh SL, Schock TB, Morris PJ, Bearden DW. NMR-based microbial metabolomics and the temperature-dependent coral pathogen Vibrio coralliilyticus. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2009; 43:7658-7664. [PMID: 19921875 DOI: 10.1021/es901675w] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Coral bleaching occurs when the symbioses between coral animals and their zooxanthellae is disrupted, either as part of a natural cycle or as the result of unusual events. The bacterium Vibrio coralliilyticus (type strain ATCC BAA-450) has been linked to coral disease globally (for example in the Mediterranean, Red Sea, Indian Ocean, and Great Barrier Reef) and like many other Vibrio species exhibits a temperature-dependent pathogenicity. The temperature-dependence of V. corallillyticus in regard to its metabolome was investigated. Nuclear magnetic resonance (NMR) spectra were obtained of methanol-water extracts of intracellula rmetabolites (endometabolome) from multiple samples of the bacteria cultured into late stationary phase at 27 degrees C (virulent form) and 24 degrees C (avirulent form). The spectra were subjected to principal components analysis (PCA), and significant temperature-based separations in PC1, PC2, and PC3 dimensions were observed. Betaine, succinate, and glutamate were identified as metabolites that caused the greatest temperature-based separations in the PC scores plots. With increasing temperature, betaine was shown to be down regulated, while succinate and glutamate were up regulated.
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Affiliation(s)
- Arezue F B Boroujerdi
- Analytical Chemistry Division, National Institute of Standards and Technology, Hollings Marine Laboratory, Charleston, South Carolina 29412, USA
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