1
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Duncan JD, Setati ME, Divol B. Nicotinic acid availability impacts redox cofactor metabolism in Saccharomyces cerevisiae during alcoholic fermentation. FEMS Yeast Res 2024; 24:foae015. [PMID: 38637306 PMCID: PMC11055565 DOI: 10.1093/femsyr/foae015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 03/18/2024] [Accepted: 04/17/2024] [Indexed: 04/20/2024] Open
Abstract
Anaerobic alcoholic fermentation, particularly in high-sugar environments, presents metabolic challenges for yeasts. Crabtree-positive yeasts, including Saccharomyces cerevisiae, prefer fermentation even in the presence of oxygen. These yeasts rely on internal NAD+ recycling and extracellular assimilation of its precursor, nicotinic acid (vitamin B3), rather than de novo NAD+ production. Surprisingly, nicotinic acid assimilation is poorly characterized, even in S. cerevisiae. This study elucidated the timing of nicotinic acid uptake during grape juice-like fermentation and its impact on NAD(H) levels, the NAD+/NADH ratio, and metabolites produced. Complete uptake of extracellular nicotinic acid occurred premid-exponential phase, thereafter small amounts of vitamin B3 were exported back into the medium. Suboptimal levels of nicotinic acid were correlated with slower fermentation and reduced biomass, disrupting redox balance and impeding NAD+ regeneration, thereby affecting metabolite production. Metabolic outcomes varied with nicotinic acid concentrations, linking NAD+ availability to fermentation efficiency. A model was proposed encompassing rapid nicotinic acid uptake, accumulation during cell proliferation, and recycling with limited vitamin B3 export. This research enhances the understanding of nicotinic acid uptake dynamics during grape juice-like fermentation. These insights contribute to advancing yeast metabolism research and have profound implications for the enhancement of biotechnological practices and the wine-making industry.
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Affiliation(s)
- James D Duncan
- South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Mathabatha E Setati
- South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Benoit Divol
- South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
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2
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Nicolas S, Bois B, Billet K, Romanet R, Bahut F, Uhl J, Schmitt-Kopplin P, Gougeon RD. High-Resolution Mass Spectrometry-Based Metabolomics for Increased Grape Juice Metabolite Coverage. Foods 2023; 13:54. [PMID: 38201082 PMCID: PMC10778666 DOI: 10.3390/foods13010054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 12/17/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
The composition of the juice from grape berries is at the basis of the definition of technological ripeness before harvest, historically evaluated from global sugar and acid contents. If many studies have contributed to the identification of other primary and secondary metabolites in whole berries, deepening knowledge about the chemical composition of the sole flesh of grape berries (i.e., without considering skins and seeds) at harvest is of primary interest when studying the enological potential of widespread grape varieties producing high-added-value wines. Here, we used non-targeted DI-FT-ICR-MS and RP-UHPLC-Q-ToF-MS analyses to explore the extent of metabolite coverage of up to 290 grape juices from four Vitis vinifera grape varieties, namely Chardonnay, Pinot noir, Meunier, and Aligoté, sampled at harvest from 91 vineyards in Europe and Argentina, over three successive vintages. SPE pretreatment of samples led to the identification of more than 4500 detected C,H,O,N,S-containing elemental compositions, likely associated with tens of thousands of distinct metabolites. We further revealed that a major part of this chemical diversity appears to be common to the different juices, as exemplified by Pinot noir and Chardonnay samples. However, it was possible to build significant models for the discrimination of Chardonnay from Pinot noir grape juices, and of Chardonnay from Aligoté grape juices, regardless of the geographical origin or the vintage. Therefore, this metabolomic approach opens access to a remarkable holistic molecular description of the instantaneous composition of such a biological matrix, which is the result of complex interplays among environmental, biochemical, and vine growing practices.
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Affiliation(s)
- Sébastien Nicolas
- Procédés Alimentaires et Microbiologiques, PAM UMR A 02.102, Université de Bourgogne-Institut Agro, Institut Universitaire de la Vigne et du Vin-Jules Guyot, F-21000 Dijon, France; (S.N.); (K.B.); (R.R.); (F.B.)
| | - Benjamin Bois
- Centre de Recherches de Climatologie, Biogéosciences UMR 6282, CNRS-Université de Bourgogne, Institut Universitaire de la Vigne et du Vin-Jules Guyot, F-21000 Dijon, France;
| | - Kevin Billet
- Procédés Alimentaires et Microbiologiques, PAM UMR A 02.102, Université de Bourgogne-Institut Agro, Institut Universitaire de la Vigne et du Vin-Jules Guyot, F-21000 Dijon, France; (S.N.); (K.B.); (R.R.); (F.B.)
| | - Rémy Romanet
- Procédés Alimentaires et Microbiologiques, PAM UMR A 02.102, Université de Bourgogne-Institut Agro, Institut Universitaire de la Vigne et du Vin-Jules Guyot, F-21000 Dijon, France; (S.N.); (K.B.); (R.R.); (F.B.)
- DIVVA Platform, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin-Jules Guyot, F-21000 Dijon, France
| | - Florian Bahut
- Procédés Alimentaires et Microbiologiques, PAM UMR A 02.102, Université de Bourgogne-Institut Agro, Institut Universitaire de la Vigne et du Vin-Jules Guyot, F-21000 Dijon, France; (S.N.); (K.B.); (R.R.); (F.B.)
| | - Jenny Uhl
- Research Unit Analytical Biogeochemistry, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany (P.S.-K.)
| | - Philippe Schmitt-Kopplin
- Research Unit Analytical Biogeochemistry, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany (P.S.-K.)
- Analytische Lebensmittel Chemie, Technische Universität München, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany
| | - Régis D. Gougeon
- Procédés Alimentaires et Microbiologiques, PAM UMR A 02.102, Université de Bourgogne-Institut Agro, Institut Universitaire de la Vigne et du Vin-Jules Guyot, F-21000 Dijon, France; (S.N.); (K.B.); (R.R.); (F.B.)
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3
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Marques C, Dinis LT, Santos MJ, Mota J, Vilela A. Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products-Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects. Foods 2023; 12:4277. [PMID: 38231704 DOI: 10.3390/foods12234277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/22/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Health-promoting compounds in wine and wine-related products are important due to their potential benefits to human health. Through an extensive literature review, this study explores the presence of these compounds in wine and wine-related products, examining their relationship with terroir and their impact on the aromatic and flavor properties that are perceived orally: sunlight exposure, rainfall patterns, and soil composition impact grapevines' synthesis and accumulation of health-promoting compounds. Enzymes, pH, and the oral microbiome are crucial in sensory evaluation and perception of health promotion. Moreover, their analysis of health-promoting compounds in wine and wine-related products relies on considerations such as the specific target compound, selectivity, sensitivity, and the complexity of the matrix.
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Affiliation(s)
- Catarina Marques
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - Lia-Tânia Dinis
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - Maria João Santos
- University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - João Mota
- University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - Alice Vilela
- Chemistry Research Centre (CQ-VR), Department of Agronomy, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes e Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
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4
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Puyo M, Mas P, Roullier-Gall C, Romanet R, Lebleux M, Klein G, Alexandre H, Tourdot-Maréchal R. Bioprotection Efficiency of Metschnikowia Strains in Synthetic Must: Comparative Study and Metabolomic Investigation of the Mechanisms Involved. Foods 2023; 12:3927. [PMID: 37959046 PMCID: PMC10649255 DOI: 10.3390/foods12213927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 10/22/2023] [Accepted: 10/22/2023] [Indexed: 11/15/2023] Open
Abstract
Three Metschnikowia strains marketed as bioprotection yeasts were studied to compare their antimicrobial effect on a mixture of two Hanseniaspora yeast strains in synthetic must at 12 °C, mimicking pre-fermentative maceration by combining different approaches. The growth of the different strains was monitored, their nitrogen and oxygen requirements were characterised, and their metabolomic footprint in single and co-cultures studied. Only the M. fructicola strain and one M. pulcherrima strains colonised the must and induced the rapid decline of Hanseniaspora. The efficiency of these two strains followed different inhibition kinetics. Furthermore, the initial ratio between Metschnikowia and Hanseniaspora was an important factor to ensure optimal bioprotection. Nutrient consumption kinetics showed that apiculate yeasts competed with Metschnikowia strains for nutrient accessibility. However, this competition did not explain the observed bioprotective effect, because of the considerable nitrogen content remaining on the single and co-cultures. The antagonistic effect of Metschnikowia on Hanseniaspora probably implied another form of amensalism. For the first time, metabolomic analyses of the interaction in a bioprotection context were performed after the pre-fermentative maceration step. A specific footprint of the interaction was observed, showing the strong impact of the interaction on the metabolic modulation of the yeasts, especially on the nitrogen and vitamin pathways.
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Affiliation(s)
- Maëlys Puyo
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (M.P.); (C.R.-G.); (M.L.); (G.K.); (H.A.)
| | - Perrine Mas
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (M.P.); (C.R.-G.); (M.L.); (G.K.); (H.A.)
| | - Chloé Roullier-Gall
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (M.P.); (C.R.-G.); (M.L.); (G.K.); (H.A.)
| | - Rémy Romanet
- DIVVA (Développement Innovation Vigne Vin Aliments) Platform/PAM UMR A 02.102, IUVV, 2 Rue Claude Ladrey, 21000 Dijon, France;
| | - Manon Lebleux
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (M.P.); (C.R.-G.); (M.L.); (G.K.); (H.A.)
| | - Géraldine Klein
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (M.P.); (C.R.-G.); (M.L.); (G.K.); (H.A.)
| | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (M.P.); (C.R.-G.); (M.L.); (G.K.); (H.A.)
| | - Raphaëlle Tourdot-Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (M.P.); (C.R.-G.); (M.L.); (G.K.); (H.A.)
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5
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Orbanić F, Rossi S, Bestulić E, Budić-Leto I, Kovačević Ganić K, Horvat I, Plavša T, Bubola M, Lukić I, Jeromel A, Radeka S. Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes. Foods 2023; 12:3838. [PMID: 37893731 PMCID: PMC10606038 DOI: 10.3390/foods12203838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 10/12/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
Six different vinification treatments, including a control treatment (7-day standard maceration) (K7), were performed to study the effects of non-standard techniques on bioactive compounds and sensory attributes of Teran red wine. Pre-fermentative mash cooling (8 °C; 48 h) and heating (50 °C; 48 h) followed by prolonged post-fermentative maceration of 13 days (C15;H15) or 28 days (C30;H30) were applied. In another treatment, after cooling, saignée was performed followed by 13-day prolonged maceration (CS15). Wine phenols and vitamins were analyzed by HPLC-DAD-FLD, minerals by ICP-OES, and sensory analysis was performed using the QDA and 100-point O.I.V./U.I.O.E. methods. Obtained results showed total phenolic concentration was the highest in the H30 treatment. The concentration of anthocyanins, flavan-3-ols and phenolic acids was significantly higher in wines of all vinification techniques compared to the control. Stilbene content was highly affected by pre-fermentative heating. Treatments CS15, H15, C30 and H30 resulted in the highest scores by both the QDA and 100-point sensory methods. The obtained results suggest that advanced non-standard vinification techniques have a significant impact on Teran wine by enhancing its composition of bioactive compounds and improving its sensory profile, which gives it an additional market value. Furthermore, a comprehensive comparison of such techniques applied simultaneously in one study is of substantial importance for additional research in wine production.
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Affiliation(s)
- Fumica Orbanić
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
| | - Sara Rossi
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
| | - Ena Bestulić
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
| | - Irena Budić-Leto
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
| | - Karin Kovačević Ganić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Ivana Horvat
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
| | - Tomislav Plavša
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
| | - Marijan Bubola
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
| | - Igor Lukić
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
| | - Ana Jeromel
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia;
| | - Sanja Radeka
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
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6
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Evers MS, Ramousse L, Morge C, Sparrow C, Gobert A, Roullier-Gall C, Alexandre H. To be or not to be required: Yeast vitaminic requirements in winemaking. Food Microbiol 2023; 115:104330. [PMID: 37567622 DOI: 10.1016/j.fm.2023.104330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 06/15/2023] [Accepted: 06/24/2023] [Indexed: 08/13/2023]
Abstract
Although vitamins are prime actors in yeast metabolism, the nature and the extent of their requirement in Saccharomyces cerevisiae in winemaking remains little understood. To fill this gap, the evolution of 8 water-soluble vitamins and their diverse vitamers during its alcoholic fermentation in a synthetic must medium was monitored, providing the first evidence of the consumption of vitamers by five commercial S. cerevisiae strains, and highlighting the existence of preferential vitameric sources for its nutrition. The vitamins required by the yeast, B1, B5, and B8, were then identified, and the nature of their requirement characterized, strongly asserting the required trait of B1 for fermentation, B8 for growth, and B5 for both processes. The extent of the requirement for B5, that with the most impact of the three vitamins, was then quantified in three S. cerevisiae strains, resulting in the conclusion that 750 μg.L-1 should prove sufficient to cover the yeast's requirements. This investigation offers the first insight into S. cerevisiae vitaminic requirements for winemaking.
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Affiliation(s)
- Marie Sarah Evers
- UMR PAM A 02.102, Université de Bourgogne Franche-Comté, Institut Agro, Rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France
| | - Louise Ramousse
- UMR PAM A 02.102, Université de Bourgogne Franche-Comté, Institut Agro, Rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France
| | - Christophe Morge
- Sofralab SAS, 79 Avenue A.A, Av. Alfred Anatole Thévenet, Magenta, 51530, France
| | - Celine Sparrow
- Sofralab SAS, 79 Avenue A.A, Av. Alfred Anatole Thévenet, Magenta, 51530, France
| | - Antoine Gobert
- Sofralab SAS, 79 Avenue A.A, Av. Alfred Anatole Thévenet, Magenta, 51530, France
| | - Chloé Roullier-Gall
- UMR PAM A 02.102, Université de Bourgogne Franche-Comté, Institut Agro, Rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France
| | - Hervé Alexandre
- UMR PAM A 02.102, Université de Bourgogne Franche-Comté, Institut Agro, Rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France.
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Puyo M, Simonin S, Bach B, Klein G, Alexandre H, Tourdot-Maréchal R. Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry. Front Microbiol 2023; 14:1252973. [PMID: 37664122 PMCID: PMC10469929 DOI: 10.3389/fmicb.2023.1252973] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Accepted: 08/02/2023] [Indexed: 09/05/2023] Open
Abstract
Finding alternatives to the use of chemical inputs to preserve the sanitary and organoleptic quality of food and beverages is essential to meet public health requirements and consumer preferences. In oenology, numerous manufacturers already offer a diverse range of bio-protection yeasts to protect must against microbiological alterations and therefore limit or eliminate sulphites during winemaking. Bio-protection involves selecting non-Saccharomyces yeasts belonging to different genera and species to induce negative interactions with indigenous microorganisms, thereby limiting their development and their impact on the matrix. Although the effectiveness of bio-protection in the winemaking industry has been reported in numerous journals, the underlying mechanisms are not yet well understood. The aim of this review is to examine the current state of the art of field trials and laboratory studies that demonstrate the effects of using yeasts for bio-protection, as well as the interaction mechanisms that may be responsible for these effects. It focuses on the yeast Metschnikowia pulcherrima, particularly recommended for the bio-protection of grape musts.
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Affiliation(s)
- Maëlys Puyo
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
| | - Scott Simonin
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Nyon, Switzerland
| | - Benoit Bach
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Nyon, Switzerland
| | - Géraldine Klein
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
| | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
| | - Raphaëlle Tourdot-Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
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8
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Sharafan M, Malinowska MA, Ekiert H, Kwaśniak B, Sikora E, Szopa A. Vitis vinifera (Vine Grape) as a Valuable Cosmetic Raw Material. Pharmaceutics 2023; 15:pharmaceutics15051372. [PMID: 37242614 DOI: 10.3390/pharmaceutics15051372] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 04/21/2023] [Accepted: 04/26/2023] [Indexed: 05/28/2023] Open
Abstract
This review refers to botanical, ecological and phytochemical characteristics of Vitis vinifera L. (vine grape)-a species, the valuable properties of which are widely exploited in the food industry and in recent times in medicine as well as in phytocosmetology. The general characteristic of V. vinifera, followed by the chemical composition and biological activities of different extracts obtained from the plant (fruit, skin, pomace, seed, leaf and stem extracts), are provided. A concise review of the extraction conditions of grape metabolites and the methods of their analysis are also presented. The biological activity of V. vinifera is determined by the presence of high contents of polyphenols, mainly flavonoids (e.g., quercetin, kaempferol), catechin derivatives, anthocyanins and stilbenoids (e.g., trans-resveratrol, trans-ε-viniferin). The review pays particular attention to the application of V. vinifera in cosmetology. It has been proven that V. vinifera possesses strong cosmetological-related properties, such as anti-ageing properties, anti-inflammatory properties and skin-whitening properties. Moreover, a review of studies on V. vinifera biological activities, which are of particular interest for dermatologic problems, are disclosed. Furthermore, the work also emphasises the importance of biotechnological studies on V. vinifera. The last part of the review is addressed to the safety of the use of V. vinifera.
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Affiliation(s)
- Marta Sharafan
- Department of Organic Chemistry and Technology, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Kraków, Poland
| | - Magdalena A Malinowska
- Department of Organic Chemistry and Technology, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Kraków, Poland
| | - Halina Ekiert
- Department of Pharmaceutical Botany, Medical College, Jagiellonian University, Medyczna 9, 30-688 Kraków, Poland
| | - Beata Kwaśniak
- Department of Pharmaceutical Botany, Medical College, Jagiellonian University, Medyczna 9, 30-688 Kraków, Poland
| | - Elżbieta Sikora
- Department of Organic Chemistry and Technology, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Kraków, Poland
| | - Agnieszka Szopa
- Department of Pharmaceutical Botany, Medical College, Jagiellonian University, Medyczna 9, 30-688 Kraków, Poland
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9
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Thiamine and Biotin: Relevance in the Production of Volatile and Non-Volatile Compounds during Saccharomyces cerevisiae Alcoholic Fermentation in Synthetic Grape Must. Foods 2023; 12:foods12050972. [PMID: 36900489 PMCID: PMC10000645 DOI: 10.3390/foods12050972] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 02/17/2023] [Accepted: 02/21/2023] [Indexed: 03/03/2023] Open
Abstract
Vitamins are major cofactors to numerous key metabolic pathways in enological yeasts, and both thiamine and biotin, notably, are believed to be essential to yeast fermentation and growth, respectively. In order to further assess and clarify their role in winemaking, and in the resulting wine, alcoholic fermentations of a commercial Saccharomyces cerevisiae active dried yeast were conducted in synthetic media containing various concentrations of both vitamins. Growth and fermentation kinetics were monitored and proved the essential character of biotin in yeast growth, and of thiamine in fermentation. The synthetic wine volatile compounds were quantified, and notable influences of both vitamins appeared, through a striking positive effect of thiamine on the production of higher alcohols, and of biotin on fatty acids. Beyond the evidence of this influence on fermentations and on the production of volatiles, this work proves, for the first time, the impact held by vitamins on wine yeasts' exometabolome, investigated through an untargeted metabolomic analysis. This highlighted chemical differences in the composition of synthetic wines through a notably marked influence of thiamine on 46 named S. cerevisiae metabolic pathways, and especially in amino acid-associated metabolic pathways. This provides, overall, the first evidence of the impact held by both vitamins on the wine.
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10
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Pourcelot E, Conacher C, Marlin T, Bauer F, Galeote V, Nidelet T. Comparing the hierarchy of inter- and intra-species interactions with population dynamics of wine yeast cocultures. FEMS Yeast Res 2023; 23:foad039. [PMID: 37660277 PMCID: PMC10532119 DOI: 10.1093/femsyr/foad039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Accepted: 08/31/2023] [Indexed: 09/04/2023] Open
Abstract
In winemaking, the development of new fermentation strategies, such as the use of mixed starter cultures with Saccharomyces cerevisiae (Sc) yeast and non-Saccharomyces (NS) species, requires a better understanding of how yeasts interact, especially at the beginning of fermentation. Despite the growing knowledge on interactions between Sc and NS, few data are available on the interactions between different species of NS. It is furthermore still unclear whether interactions are primarily driven by generic differences between yeast species or whether individual strains are the evolutionarily relevant unit for biotic interactions. This study aimed at acquiring knowledge of the relevance of species and strain in the population dynamics of cocultures between five yeast species: Hanseniaspora uvarum, Lachancea thermotolerans, Starmerella bacillaris, Torulaspora delbrueckii and Sc. We performed cocultures between 15 strains in synthetic grape must and monitored growth in microplates. Both positive and negative interactions were identified. Based on an interaction index, our results showed that the population dynamics seemed mainly driven by the two species involved. Strain level was more relevant in modulating the strength of the interactions. This study provides fundamental insights into the microbial dynamics in early fermentation and contribute to the understanding of more complex consortia encompassing multiple yeasts trains.
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Affiliation(s)
| | - Cleo Conacher
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, 7602, South Africa
- Department of Information Science, Centre for Artificial Intelligence Research, Stellenbosch, 7602, South Africa
| | - Thérèse Marlin
- SPO, Univ Montpellier, INRAE, Institut Agro, 34060 Montpellier, France
| | - Florian Bauer
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, 7602, South Africa
| | - Virginie Galeote
- SPO, Univ Montpellier, INRAE, Institut Agro, 34060 Montpellier, France
| | - Thibault Nidelet
- SPO, Univ Montpellier, INRAE, Institut Agro, 34060 Montpellier, France
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11
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Han SA, Xie H, Wang M, Zhang JG, Xu YH, Zhu XH, Caikasimu A, Zhou XW, Mai SL, Pan MQ, Zhang W. Transcriptome and metabolome reveal the effects of three canopy types on the flavonoids and phenolic acids in 'Merlot' (Vitis vinifera L.) berry pericarp. Food Res Int 2023; 163:112196. [PMID: 36596135 DOI: 10.1016/j.foodres.2022.112196] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 11/14/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
The flavonoids and phenolic acids in grape berries greatly influence the quality of wine. Various methods are used to shape and prune grapevines, but their effects on the flavonoids and phenolic acids remain unclear. The flavonoids and phenolic acids in the berry pericarps from grapevines pruned using three types of leaf canopy, namely, V-shaped, T-shaped, and vertical shoot-positioned (VSP) canopies, were compared in this study. Results showed that the V-shaped canopy was more favorable for the accumulation of flavonoids and phenolic acids. Transcriptome and metabolome analyses revealed that the differentially expressed genes (DEGs) and differentially regulated metabolites (DRMs) were significantly enriched in the flavonoid and phenylpropanoid biosynthesis pathways. A total of 96 flavonoids and 32 phenolic acids were detected among the DRMs. Their contents were higher in the V-shaped canopy than in the T-shaped and VSP canopies. Conjoint analysis of transcriptome and metabolome showed that nine DEGs (e.g., cytochrome P450 98A9 and 98A2) were significantly correlated to nine phenolic acids (e.g., gentisic acid and neochlorogenic acid) and three genes (i.e., chalcone isomerase, UDP-glycosyltransferase 88A1, and caffeoyl-CoA O-methyltransferase) significantly correlated to 15 flavonoids (e.g., baimaside and tricin-7-O-rutinoside). These genes may be involved in the regulation of various flavonoids and phenolic acids in grape berries, but their functions need validation. This study provides novel insights into the effects of leaf canopy on flavonoids and phenolic acids in the skin of grape berries and reveals the potential regulatory networks involved in this phenomenon.
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Affiliation(s)
- Shou-An Han
- Institute of Horticultural Crops, Xinjiang Academy of Agricultural Science, Urumqi 830001, Xinjiang, China; Scientific Observing and Experimental Station of Pomology (Xinjiang), Ministry of Agriculture and Rural Affairs, Urumqi 830000, Xinjiang, China; Xinjiang Crop Chemical Regulation Engineering Technology Research Center, Urumqi 830091, Xinjiang, China; Key Laboratory of Horticulture Crop Genomics Research and Genetic Improvement in Xinjiang
| | - Hui Xie
- Institute of Horticultural Crops, Xinjiang Academy of Agricultural Science, Urumqi 830001, Xinjiang, China; Scientific Observing and Experimental Station of Pomology (Xinjiang), Ministry of Agriculture and Rural Affairs, Urumqi 830000, Xinjiang, China; Xinjiang Crop Chemical Regulation Engineering Technology Research Center, Urumqi 830091, Xinjiang, China; Key Laboratory of Horticulture Crop Genomics Research and Genetic Improvement in Xinjiang
| | - Min Wang
- Institute of Horticultural Crops, Xinjiang Academy of Agricultural Science, Urumqi 830001, Xinjiang, China; Scientific Observing and Experimental Station of Pomology (Xinjiang), Ministry of Agriculture and Rural Affairs, Urumqi 830000, Xinjiang, China; Xinjiang Crop Chemical Regulation Engineering Technology Research Center, Urumqi 830091, Xinjiang, China; Key Laboratory of Horticulture Crop Genomics Research and Genetic Improvement in Xinjiang
| | - Jun-Gao Zhang
- Xinjiang Crop Chemical Regulation Engineering Technology Research Center, Urumqi 830091, Xinjiang, China; Institute of Nuclear Technology and Biotechnology of Xinjiang Academy of Agricultural Sciences, Urumqi 830001, Xinjiang, China
| | - Yu-Hui Xu
- Adsen Biotechnology Co, Ltd, Urumqi 830000, Xinjiang, China
| | - Xue-Hui Zhu
- Institute of Horticultural Crops, Xinjiang Academy of Agricultural Science, Urumqi 830001, Xinjiang, China
| | - Aiermaike Caikasimu
- Institute of Horticultural Crops, Xinjiang Academy of Agricultural Science, Urumqi 830001, Xinjiang, China; Scientific Observing and Experimental Station of Pomology (Xinjiang), Ministry of Agriculture and Rural Affairs, Urumqi 830000, Xinjiang, China
| | - Xue-Wei Zhou
- Institute of Horticultural Crops, Xinjiang Academy of Agricultural Science, Urumqi 830001, Xinjiang, China
| | - Si-Le Mai
- Institute of Horticultural Crops, Xinjiang Academy of Agricultural Science, Urumqi 830001, Xinjiang, China
| | - Ming-Qi Pan
- Institute of Horticultural Crops, Xinjiang Academy of Agricultural Science, Urumqi 830001, Xinjiang, China; Scientific Observing and Experimental Station of Pomology (Xinjiang), Ministry of Agriculture and Rural Affairs, Urumqi 830000, Xinjiang, China; Xinjiang Crop Chemical Regulation Engineering Technology Research Center, Urumqi 830091, Xinjiang, China
| | - Wen Zhang
- Institute of Horticultural Crops, Xinjiang Academy of Agricultural Science, Urumqi 830001, Xinjiang, China; Scientific Observing and Experimental Station of Pomology (Xinjiang), Ministry of Agriculture and Rural Affairs, Urumqi 830000, Xinjiang, China; Xinjiang Crop Chemical Regulation Engineering Technology Research Center, Urumqi 830091, Xinjiang, China; Key Laboratory of Horticulture Crop Genomics Research and Genetic Improvement in Xinjiang.
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12
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Mateeva A, Kondeva-Burdina M, Peikova L, Guncheva S, Zlatkov A, Georgieva M. Simultaneous analysis of water-soluble and fat-soluble vitamins through RP-HPLC/DAD in food supplements and brewer's yeast. Heliyon 2022; 9:e12706. [PMID: 36632098 PMCID: PMC9826864 DOI: 10.1016/j.heliyon.2022.e12706] [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: 07/11/2022] [Revised: 11/10/2022] [Accepted: 12/22/2022] [Indexed: 12/31/2022] Open
Abstract
The current study is focused on investigation and quantitation of seven commercially available on the Bulgarian market food supplements, containing multivitamin mixtures of water-soluble and fat-soluble vitamins. In addition, a second fermentation brewer's yeast is also analyzed. The analytical procedures are performed on a RP-HPLC/DAD using Purospher STAR C18 (Merck Millipore, Germany) 5 μm, 25 × 0.46 cm column, conditioned at 25 °C in a column oven. Dionex UltiMate 3000 high performance liquid chromatograph was carried out in diode array detector, set up at 270 nm for water-soluble vitamins, except for vitamin B5, where 210 nm was applied as analytical wavelength. The fat-soluble vitamins were detected at 325 nm and 265 nm for vitamin A and vitamin E, respectively. Two general methods were developed where Method 1 was based on gradient elution and Method 2 was based on isocratic elution. Both methods identified stated by the manufacturer labeled amounts. The developed methods are applicable for routine analysis of vitamin contents both in multivitamin preparations and in brewer's yeast from secondary fermentation.
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Affiliation(s)
- Alexandrina Mateeva
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University – Sofia, 2 Dunav Str., 1000, Sofia, Bulgaria
| | - Magdalena Kondeva-Burdina
- Department of Pharmacology, Toxicology and Pharmacotherapy, Faculty of Pharmacy, Medical University – Sofia, 2 Dunav Str., 1000, Sofia, Bulgaria,Corresponding author.
| | - Lily Peikova
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University – Sofia, 2 Dunav Str., 1000, Sofia, Bulgaria
| | - Silvia Guncheva
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University – Sofia, 2 Dunav Str., 1000, Sofia, Bulgaria
| | - Alexander Zlatkov
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University – Sofia, 2 Dunav Str., 1000, Sofia, Bulgaria
| | - Maya Georgieva
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University – Sofia, 2 Dunav Str., 1000, Sofia, Bulgaria
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13
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Bayram Y, Elgin Karabacak C. Characterization of Unripe Grapes (Vitis vinifera L.) and Its Use to Obtain Antioxidant Phenolic Compounds by Green Extraction. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.909894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Thinning pruning is a process in modern viticulture to improve product quality when grapes are still in the immature fruit stage. Unripe grapes, which are waste, are mostly consumed locally as verjuices to meet domestic demand. This study aims to optimize a more efficient “green” technique for the extraction of total phenolic compounds (TPC) and antioxidant capacity (AC) from three varieties of unripe grape juice by response surface method (RSM) using ultrasound-assisted extraction (UAE). The influence of temperature (25–65°C) and extraction time (5–30 min) on total phenolic content (TPC) and antioxidant capacity (DPPH and CUPRAC) was investigated. In this study, physicochemical properties, mineral composition, phenolic and organic acid components of three different verjuices were also investigated. As a result, the optimal extraction points for extraction time (12 min) and temperature (30°C) were determined. All independent variables were found to be significantly effective on TPC and AC content during UAE. Verjuices are a rich source of antioxidants, phenols, organic acids, minerals, and vitamin C. This study is expected to contribute to the evaluation of unripe grape wastes, which are very rich in bioactive components, and to increase its economic potential by expanding local production, thus contributing to sustainable agri-food processing.
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Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health. Foods 2022; 11:foods11121804. [PMID: 35742003 PMCID: PMC9222986 DOI: 10.3390/foods11121804] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 06/14/2022] [Accepted: 06/15/2022] [Indexed: 02/02/2023] Open
Abstract
Moderate wine consumption is often associated with healthy lifestyle habits. The role of wine as a healthy drink is mainly due to its bioactive compounds, which differ according to various viticultural and enological factors. The aim of the present study was to observe the differences in bioactive compounds of white and red autochthonous Croatian wines, differing in terms of the grape variety and production technology. Our further aim was to explore the effect of their moderate consumption (200 mL per day) over the course of six weeks on some aspects of health in sixty-six healthy individuals. Participants were divided into eight groups depending on the wines consumed, while one group formed a non-consuming control group. Medical examination and laboratory tests were performed before the start and at the end of the consumption period. Systolic and diastolic blood pressure, total cholesterol, and LDL concentrations decreased. Additionally, an increase in HDL concentrations, and serotonin and dopamine levels, was observed. ALT, ALP, and GGT levels did not significantly increase in consumer groups, although alcohol concentration was relatively high in all the wines. Such results support the beneficial effects of wine-derived bioactive compounds on some health aspects resulting from moderate white and red wine consumption.
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15
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Huang J, Wang Y, Ren Y, Wang X, Li H, Liu Z, Yue T, Gao Z. Effect of inoculation method on the quality and nutritional characteristics of low-alcohol kiwi wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113049] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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16
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Fia G, Bucalossi G, Zanoni B. Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products. Foods 2021; 10:1499. [PMID: 34203363 PMCID: PMC8305229 DOI: 10.3390/foods10071499] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 06/20/2021] [Accepted: 06/24/2021] [Indexed: 12/29/2022] Open
Abstract
Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.
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Affiliation(s)
- Giovanna Fia
- DAGRI—Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies, University of Florence, Via Donizetti, 6-50144 Firenze, Italy; (G.B.); (B.Z.)
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