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Bahut F, Sieczkowski N, Schneider R, Gougeon R, Nikolantonaki M. Antioxidant inactivated yeast: High potential of non-Saccharomyces specific metabolome. Talanta 2024; 277:126340. [PMID: 38870756 DOI: 10.1016/j.talanta.2024.126340] [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: 12/20/2023] [Revised: 04/24/2024] [Accepted: 05/29/2024] [Indexed: 06/15/2024]
Abstract
Understanding the contribution of new natural sources of antioxidant compounds to the stability of wines is of great interest in a context of reduction of sulfites. Here, we investigated the antioxidant potential of selected inactivated non-Saccharomyces yeast (INSY) along with related chemical fingerprints, using combined untargeted UHPLC-Q-ToF MS and DPPH analyses. 4 INSY species were compared to a reference inactivated Saccharomyces cerevisiae yeast (ISY) selected for its high antioxidant capacity. Our results show that, all the INSY can accumulate GSH during the specific production process with yields ranging from +170 % to +360 % compared to the corresponding classical production process. The principal component analysis of the 3511 ions detected by UHPLC-Q-ToF-MS clearly grouped INSY by species, independently of the production process. One INSY exhibited equivalent antioxidant capacity to the control ISY, but with a GSH concentration four times lower (4.73 ± 0.09 mg/g against 20.95 ± 0.34 mg/g, respectively). 73 specific ions presenting strong and significant spearman correlation (rho < -0.6, p-value < 0.05) with the DPPH scores, clustered the most antioxidant INSY and the control Saccharomyces in different groups, indicating that the antioxidant capacity of these two products should be driven by different pools of compounds. These results point out that, GSH alone is not relevant to explain the antioxidant capacity of INSY soluble fractions and other more reactive compounds must be considered, which opens an avenue for the selection new species with great enological potential.
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Affiliation(s)
- Florian Bahut
- Lallemand SAS, 19 rue des Briquetiers, BP59, 31702, Blagnac, France; UMR PAM 1517, Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, Institut Universitaire de la Vigne et du Vin-Jules Guyot, F-21000 Dijon, France.
| | | | - Rémi Schneider
- Oenobrands, 2196 Boulevard de la Lironde, Monferrier-sur-Lez, France
| | - Régis Gougeon
- UMR PAM 1517, Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, Institut Universitaire de la Vigne et du Vin-Jules Guyot, F-21000 Dijon, France
| | - Maria Nikolantonaki
- UMR PAM 1517, Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, Institut Universitaire de la Vigne et du Vin-Jules Guyot, F-21000 Dijon, France
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2
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Winstel D, Marchal A, Nioi C. Optimization of extraction and development of an LC-HRMS method to quantify glutathione and glutathione disulfide in white wine lees and yeast derivatives. Food Chem 2024; 439:138121. [PMID: 38064836 DOI: 10.1016/j.foodchem.2023.138121] [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: 08/21/2023] [Revised: 11/27/2023] [Accepted: 11/28/2023] [Indexed: 01/10/2024]
Abstract
The antioxidant capacity of wine depends on its quality and aging potential. Aging on lees can improve this capacity thanks to the release of glutathione (GSH), as can the addition of yeast derivatives (YD). Therefore, the GSH potential of wine lees (WL) and YD requires investigation. We propose an optimized method to extract and quantify GSH from WL and YD. First, a method was developed to detect and quantify GSH and glutathione disulfide (GSSG) using LC-HRMS. Second, Box-Behnken response surface methodologies (RSM) were applied to both matrices. Results showed that the main parameter affecting GSH extraction efficiency was ethanol concentration. Quantitation of various samples revealed GSH concentrations of up to 900 µg/g for WL and 40 mg/g for YD. To our knowledge, the absolute quantitation of GSH/GSSG in these matrices has not been reported until now.
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Affiliation(s)
- Delphine Winstel
- Univ. Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France
| | - Axel Marchal
- Univ. Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France
| | - Claudia Nioi
- Univ. Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France.
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Lebleux M, Alexandre H, Romanet R, Ballester J, David-Vaizant V, Adrian M, Tourdot-Maréchal R, Rouiller-Gall C. Must protection, sulfites versus bioprotection: A metabolomic study. Food Res Int 2023; 173:113383. [PMID: 37803722 DOI: 10.1016/j.foodres.2023.113383] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 08/11/2023] [Accepted: 08/16/2023] [Indexed: 10/08/2023]
Abstract
The reduction of chemical inputs in wine has become one of the main challenges of the wine industry. One of the alternatives to sulfites developed is bioprotection, which consists in using non-Saccharomyces strains to prevent microbial deviation. However, the impact of substituting sulfites by bioprotection on the final wine remains poorly studied. For the first time, we characterized this impact on Chardonnay wine through an integrative approach. Interestingly, physico-chemical analysis did not reveal any difference between both treatments regarding classical oenological parameters. Nevertheless, bioprotection did not seem to provide as much protection against oxidation as sulfites, as observed through phenolic compound analysis. At a deeper level, untargeted metabolomic analyses revealed substantial changes in wine composition according to must treatment. In particular, the specific footprint of each treatment revealed an impact on nitrogen-containing compounds. This observation could be related to modifications in S. cerevisiae metabolism, in particular amino acid biosynthesis and tryptophan metabolism pathways. Thus, the type of must treatment seemed to impact metabolic fluxes of yeast differently, leading to the production of different compounds. For example, we observed glutathione and melatonin, compounds with antioxidant properties, which were enhanced with sulfites, but not with bioprotection. However, despite substantial modifications in wines regarding their chemical composition, the change in must treatment did not seem to impact the sensory profile of wine. This integrative approach has provided relevant new insights on the impact of sulfite substitution by bioprotection on Chardonnay wines.
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Affiliation(s)
- Manon Lebleux
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, Univ. Bourgogne Franche-Comté, 21000 Dijon, France.
| | - Hervé Alexandre
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, Univ. Bourgogne Franche-Comté, 21000 Dijon, France.
| | - Rémy Romanet
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, Univ. Bourgogne Franche-Comté, 21000 Dijon, France.
| | - Jordi Ballester
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Univ. Bourgogne Franche-Comté, 21000 Dijon, France.
| | - Vanessa David-Vaizant
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, Univ. Bourgogne Franche-Comté, 21000 Dijon, France.
| | - Marielle Adrian
- Agroécologie, Institut Agro Dijon, CNRS, INRAE, Univ. Bourgogne, Univ. Bourgogne Franche-Comté, Dijon, France.
| | - Raphaëlle Tourdot-Maréchal
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, Univ. Bourgogne Franche-Comté, 21000 Dijon, France.
| | - Chloé Rouiller-Gall
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, Univ. Bourgogne Franche-Comté, 21000 Dijon, France.
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White Wine Antioxidant Metabolome: Definition and Dynamic Behavior during Aging on Lees in Oak Barrels. Antioxidants (Basel) 2023; 12:antiox12020395. [PMID: 36829954 PMCID: PMC9952738 DOI: 10.3390/antiox12020395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/27/2023] [Accepted: 01/31/2023] [Indexed: 02/10/2023] Open
Abstract
White wines' oxidative stability is related to a flow of chemical reactions involving a number of native wine compounds comprising their antioxidant metabolome. By applying the combination of powerful and modern analytical approaches (EPR, DPPH, and UPLC-qToF-MS-based metabolomics), we could define wine antioxidant metabolome as the sum of molecular antioxidant markers (AM) characterized by their radical scavenging (AM-RS) and nucleophilic (AM-Nu) properties. The impact of on-lees barrel aging of chardonnay wines on the antioxidant metabolome was studied for two consecutive vintages. The identification of wines' antioxidant metabolome allows for a detailed understanding of the transient chemical interplays involved in the antioxidant chemistry associated with well-known antioxidants and opens an avenue towards personalized winemaking. The present study gathers for the first time the dynamics of wines' antioxidant metabolome during on-lees aging. Monitoring the variations of the wine antioxidant metabolome can provide an avenue to better control the winemaking process using the knowledge of how to optimize the wine aging potential.
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A novel method combining stable isotopic labeling and high-resolution mass spectrometry to trace the quinone reaction products in wines. Food Chem 2022; 383:132448. [DOI: 10.1016/j.foodchem.2022.132448] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 01/29/2022] [Accepted: 02/10/2022] [Indexed: 11/23/2022]
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Venkatesh Y, Vangala V, Mengji R, Chaudhuri A, Bhattacharya S, Datta PK, Banerjee R, Jana A, Singh NDP. One- and Two-Photon Uncaging of Carbon Monoxide (CO) with Real-Time Monitoring: On-Demand Carbazole-Based Dual CO-Releasing Platform to Test over Single and Combinatorial Approaches for the Efficient Regression of Orthotopic Murine Melanoma In Vivo. J Med Chem 2022; 65:1822-1834. [PMID: 35019659 DOI: 10.1021/acs.jmedchem.1c00750] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Herein, we report three new metal-free, photochemically active single, dual, and combinatorial CORMs (photoCORMs) based on a carbazole-fused 1,3-dioxol-2-one moiety which released one equivalent of CO, two equivalent of CO, and a combination of one equivalent of each CO and anticancer drug upon one- and two-photon excitation, respectively. The photoCORMs exhibited good cellular uptake and real-time monitoring ability of CO uncaging by a color change approach in cancerous B16F10 cells. Interestingly, the cytotoxicity assay on B16F10 cells indicated that the dual photoCORM has increased anticancer activity over the single and combinatorial photoCORMs upon irradiation. Our results also showed that CO could accelerate the effectiveness of the well-known anticancer drug (chlorambucil). Finally, the in vivo evaluation of the dual photoCORM on an established murine melanoma tumor (C57BL/6J mouse model) manifested a significant regression of tumor volume and led to significant improvement (>50%) in the overall survivability.
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Affiliation(s)
- Yarra Venkatesh
- Department of Chemistry, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - Venugopal Vangala
- Department of Applied Biology, CSIR-Indian Institute of Chemical Technology (CSIR-IICT), Hyderabad 500007, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Rakesh Mengji
- Department of Applied Biology, CSIR-Indian Institute of Chemical Technology (CSIR-IICT), Hyderabad 500007, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Amrita Chaudhuri
- Department of Chemistry, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - Sayantan Bhattacharya
- Department of Physics, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - Prasanta Kumar Datta
- Department of Physics, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - Rajkumar Banerjee
- Department of Applied Biology, CSIR-Indian Institute of Chemical Technology (CSIR-IICT), Hyderabad 500007, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Avijit Jana
- Department of Applied Biology, CSIR-Indian Institute of Chemical Technology (CSIR-IICT), Hyderabad 500007, India
- Department of Organic Synthesis and Process Chemistry, CSIR-Indian Institute of Chemical Technology (CSIR-IICT), Hyderabad 500007, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - N D Pradeep Singh
- Department of Chemistry, Indian Institute of Technology Kharagpur, West Bengal 721302, India
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8
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Romanet R, Sarhane Z, Bahut F, Uhl J, Schmitt-Kopplin P, Nikolantonaki M, Gougeon RD. Exploring the chemical space of white wine antioxidant capacity: A combined DPPH, EPR and FT-ICR-MS study. Food Chem 2021; 355:129566. [PMID: 33799250 DOI: 10.1016/j.foodchem.2021.129566] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 02/23/2021] [Accepted: 03/07/2021] [Indexed: 12/22/2022]
Abstract
The chemical composition and functionality of molecular fractions associated with dry white wines oxidative stability remain poorly understood. In the present study, DPPH assay, electron paramagnetic resonance spectroscopy (EPR) and Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) were used to explore the chemical diversity associated with the antioxidant capacity (AC) of white wines. AC determined using the DPPH assay and EPR were complementary and enabled differentiation of wine samples into groups with low, medium, and high AC. Mass spectra variations associated with global DPPH- and EPR-derived indices enabled identification of 365 molecular markers correlated with samples with high AC, of which 32% were CHO compounds including phenolic and sugar derivatives, 20% were CHOS and 36% were CHONS compounds including cysteine-containing peptides. This study confirmed the importance of CHONS and CHOS compounds in the antioxidant metabolome of dry white wines. Knowledge about these compounds will enable better understanding of the oxidative stability of white wines and therefore aid in achieving optimum shelf life.
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Affiliation(s)
- Rémy Romanet
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
| | - Zina Sarhane
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
| | - Florian Bahut
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
| | - Jenny Uhl
- Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany
| | - Philippe Schmitt-Kopplin
- Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany; Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany
| | - Maria Nikolantonaki
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France.
| | - Régis D Gougeon
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
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9
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Waterhouse AL, Miao Y. Can Chemical Analysis Predict Wine Aging Capacity? Foods 2021; 10:foods10030654. [PMID: 33808701 PMCID: PMC8003402 DOI: 10.3390/foods10030654] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/26/2021] [Accepted: 03/04/2021] [Indexed: 11/16/2022] Open
Abstract
Oxidation is the limiting factor in wine aging, and recently some famous wines have exhibited unexpected premature oxidation. Antioxidant assays may provide a means to assess a wine's aging potential by measuring its capacity to chemically reduce reagent components. Correlations between antioxidant activity and wine components have the highest value with flavanols, notable for their catechol and phloroglucinol moieties. Both FRAP and DPPH based methods respond strongly to catechol groups, but these functional groups do not protect wine from oxidation. An ideal assay for wine aging capacity would respond selectively to thiols, phloroglucinol moieties, SO2 and other antioxidants capable of reducing quinones. A definitive test will be to compare the various assays against the shelf life of a number of commercial wines.
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Bahut F, Romanet R, Sieczkowski N, Schmitt-Kopplin P, Nikolantonaki M, Gougeon RD. Antioxidant activity from inactivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine. Food Chem 2020; 325:126941. [PMID: 32387931 DOI: 10.1016/j.foodchem.2020.126941] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 04/23/2020] [Accepted: 04/28/2020] [Indexed: 11/30/2022]
Abstract
Maintaining wine oxidative stability during barrel ageing and shelf life storage remains a challenge. This study evaluated the antioxidant activities of soluble extracts from seven enological yeast derivatives (YDs) with increased glutathione (GSH) enrichment. YDs enriched in GSH appeared on average 3.3 times more efficient at quenching radical species than YDs not enriched in GSH. The lack of correlation (Spearman correlation ρ = 0.46) between the GSH concentration released from YDs and their radical scavenging activity shed light on other non-GSH compounds present. After 4-methyl-1,2-benzoquinone derivatization, UHPLC-Q-ToF MS analyses specifically identified 52 nucleophiles potentially representing an extensive molecular nucleophilic fingerprint of YDs. The comparative analysis of YD chemical oxidation conditions revealed that the nucleophilic molecular fingerprint of the YD was strongly correlated to its antiradical activity. The proposed strategy shows that nucleophiles co-accumulated with GSH during the enrichment of YDs are responsible for their antioxidant activities.
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Affiliation(s)
- Florian Bahut
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
| | - Rémy Romanet
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
| | | | - Philippe Schmitt-Kopplin
- Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany; Chair of Analytical Food Chemistry, Technical University of Munich, Alte Akademie 10, D-85354 Freising, Germany
| | - Maria Nikolantonaki
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France.
| | - Régis D Gougeon
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
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