1
|
Valera MJ, Olivera V, Pérez G, Boido E, Dellacassa E, Carrau F. Impact of phenylalanine on Hanseniaspora vineae aroma metabolism during wine fermentation. Int J Food Microbiol 2024; 415:110631. [PMID: 38402671 DOI: 10.1016/j.ijfoodmicro.2024.110631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 02/14/2024] [Accepted: 02/15/2024] [Indexed: 02/27/2024]
Abstract
Hanseniaspora vineae exhibits extraordinary positive oenological characteristics contributing to the aroma and texture of wines, especially by its ability to produce great concentrations of benzenoid and phenylpropanoid compounds compared with conventional Saccharomyces yeasts. Consequently, in practice, sequential inoculation of H. vineae and Saccharomyces cerevisiae allows to improve the aromatic quality of wines. In this work, we evaluated the impact on wine aroma produced by increasing the concentration of phenylalanine, the main amino acid precursor of phenylpropanoids and benzenoids. Fermentations were carried out using a Chardonnay grape juice containing 150 mg N/L yeast assimilable nitrogen. Fermentations were performed adding 60 mg/L of phenylalanine without any supplementary addition to the juice. Musts were inoculated sequentially using three different H. vineae strains isolated from Uruguayan vineyards and, after 96 h, S. cerevisiae was inoculated to complete the process. At the end of the fermentation, wine aromas were analysed by both gas chromatography-mass spectrometry and sensory evaluation through a panel of experts. Aromas derived from aromatic amino acids were differentially produced depending on the treatments. Sensory analysis revealed more floral character and greater aromatic complexity when compared with control fermentations without phenylalanine added. Moreover, fermentations performed in synthetic must with pure H. vineae revealed that even tyrosine can be used in absence of phenylalanine, and phenylalanine is not used by this yeast for the synthesis of tyrosine derivatives.
Collapse
Affiliation(s)
- María José Valera
- Área de Enología y Biotecnología de Fermentaciones, Facultad de Química, Universidad de la República, Montevideo, Uruguay.
| | - Valentina Olivera
- Área de Enología y Biotecnología de Fermentaciones, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Gabriel Pérez
- Área de Enología y Biotecnología de Fermentaciones, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Eduardo Boido
- Área de Enología y Biotecnología de Fermentaciones, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Eduardo Dellacassa
- Laboratorio de Biotecnología de Aromas, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Francisco Carrau
- Área de Enología y Biotecnología de Fermentaciones, Facultad de Química, Universidad de la República, Montevideo, Uruguay; Centro de Investigaciones Biomédicas (CEINBIO), Facultad de Medicina, Universidad de la República, Uruguay
| |
Collapse
|
2
|
Paes de Almeida V, Tolouei SEL, Minteguiaga M, Chaves DSDA, Heiden G, Khan SI, Trott J, Wang M, Dellacassa E, Raman V, Farago PV, Khan IA, Gasparotto Junior A, Manfron J. Chemical Profiles and Cytotoxic Activities of Essential Oils from Six Species of Baccharis Subgenus Coridifoliae (Asteraceae). Chem Biodivers 2023; 20:e202300862. [PMID: 37647349 DOI: 10.1002/cbdv.202300862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 08/29/2023] [Accepted: 08/30/2023] [Indexed: 09/01/2023]
Abstract
Several Baccharis species are popularly known in traditional medicine as "carquejas", "vassouras", "ervas-santas" and "mio-mios", and are used as anti-inflammatories, digestives, and diuretics. This study aimed to investigate the chemical compositions and cytotoxic activities of essential oils (EOs) of six Baccharis species belonging to subgenus Coridifoliae, namely B. albilanosa, B. coridifolia, B. erigeroides, B. napaea, B. ochracea, and B. pluricapitulata. GC/MS analyses of the EOs showed that the oxygenated sesquiterpenes spathulenol (7.32-38.22 %) and caryophyllene oxide (10.83-16.75 %) were the major components for all the species. The EOs of almost all species were cytotoxic against cancer (BT-549, KB, SK-MEL and SK-OV-3) and normal kidney (VERO and LLC-PK1) cell lines, whereas B. erigeroides EO showed cytotoxicity only against LLC-PK1. This article augments the current knowledge about the chemical-biological properties of Baccharis subgenus Coridifoliae and discusses the therapeutic potentials of these economically unexploited plants.
Collapse
Affiliation(s)
- Valter Paes de Almeida
- Postgraduate Program in Pharmaceutical Sciences, State University of Ponta Grossa, Ponta Grossa, Parana, Brazil
| | - Sara Emília Lima Tolouei
- Departamento de Farmacologia, Federal University of Parana, Curitiba, Parana, Brazil
- National Center for Natural Products Research, University of Mississippi, University, Mississippi, USA
| | - Manuel Minteguiaga
- Espacio de Ciencia y Tecnología Química, Centro Universitario Regional Noreste, Universidad de la República, Tacuarembó, Uruguay
- Laboratorio de Biotecnología de Aromas, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | | | - Gustavo Heiden
- Embrapa Clima Temperado, Pelotas, Rio Grande do Sul, Brazil
| | - Shabana Iqrar Khan
- National Center for Natural Products Research, University of Mississippi, University, Mississippi, USA
| | - John Trott
- National Center for Natural Products Research, University of Mississippi, University, Mississippi, USA
| | - Mei Wang
- Natural Products Utilization Research Unit, Agricultural Research Service, United States Department of Agriculture, University, Mississippi, USA
| | - Eduardo Dellacassa
- Laboratorio de Biotecnología de Aromas, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Vijayasankar Raman
- National Center for Natural Products Research, University of Mississippi, University, Mississippi, USA
| | - Paulo Vitor Farago
- Postgraduate Program in Pharmaceutical Sciences, State University of Ponta Grossa, Ponta Grossa, Parana, Brazil
- National Center for Natural Products Research, University of Mississippi, University, Mississippi, USA
| | - Ikhlas Ahmed Khan
- National Center for Natural Products Research, University of Mississippi, University, Mississippi, USA
| | - Arquimedes Gasparotto Junior
- Departamento de Farmacologia, Federal University of Parana, Curitiba, Parana, Brazil
- Laboratório de Farmacologia Cardiovascular, Faculty of Health Sciences, Federal University of Grande Dourados, Dourados, Mato Grosso do Sul, Brazil
| | - Jane Manfron
- Postgraduate Program in Pharmaceutical Sciences, State University of Ponta Grossa, Ponta Grossa, Parana, Brazil
- National Center for Natural Products Research, University of Mississippi, University, Mississippi, USA
| |
Collapse
|
3
|
Olt V, Báez J, Curbelo R, Boido E, Amarillo M, Gámbaro A, Alborés S, Gerez García N, Cesio MV, Heinzen H, Dellacassa E, Fernández-Fernández AM, Medrano A. Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation. Front Nutr 2023; 10:1241105. [PMID: 37743913 PMCID: PMC10513392 DOI: 10.3389/fnut.2023.1241105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Accepted: 08/16/2023] [Indexed: 09/26/2023] Open
Abstract
Grape pomace, the main by-product of wine process, shows high potential for the development of functional foods, being a natural source of bioactive compounds and dietary fiber. Thus, the present study proposes the development of five potential functional biscuits. The five formulations were achieved by varying the Tannat grape pomace powder (TGP, 10-20% w/w total wet dough) and sweetener sucralose (2-4% w/w total wet dough) content through a factorial design with central points. TGP microbiological and pesticides analysis were performed as a food safety requirement. Identification of bioactive compounds by HPLC-DAD-MS, in vitro bioactivity (total phenol content, antioxidant by ABTS and ORAC-FL, antidiabetic and antiobesity by inhibition of α-glucosidase and pancreatic lipase, respectively) and sensory properties of the biscuits were evaluated. TGP microbiological and pesticides showed values within food safety criteria. Sensory profiles of TGP biscuits were obtained, showing biscuits with 20% TGP good sensory quality (7.3, scale 1-9) in a cluster of 37 out of 101 consumers. TGP addition in biscuits had a significant (p < 0.05) effect on total phenolic content (0.893-1.858 mg GAE/g biscuit) and bioactive properties when compared to controls: 11.467-50.491 and 4.342-50.912 μmol TE/g biscuit for ABTS and ORAC-FL, respectively; inhibition of α-glucosidase and pancreatic lipase, IC50 35.572-64.268 and 7.197-47.135 mg/mL, respectively. HPLC-DAD-MS results showed all the identified phenolic compounds in 20/4% biscuit (TGP/sucralose%) were degraded during baking. Malvidin-3-O-(6'-p-coumaroyl) glucoside, (+)-catechin, malvidin-3-O-glucoside, and (-)-epicatechin were the main phenolic compounds (in descendent order of content) found. The bioactive properties could be attributed to the remaining phenolic compounds in the biscuits. In conclusion, TGP biscuits seemed to be a promising functional food with potential for ameliorating oxidative stress, glucose and fatty acids levels with good sensory quality.
Collapse
Affiliation(s)
- Victoria Olt
- Laboratorio de Bioactividad y Nanotecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
- Graduate Program in Chemistry, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Jessica Báez
- Laboratorio de Bioactividad y Nanotecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
- Graduate Program in Chemistry, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Romina Curbelo
- Área Analítica Orgánica, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Eduardo Boido
- Área Enología y Biotecnología de la Fermentación, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Miguel Amarillo
- Área Sensorial, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Adriana Gámbaro
- Área Sensorial, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Silvana Alborés
- Departamento de Biociencias, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Natalia Gerez García
- Laboratorio de Farmacognosia y Productos Naturales, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - María Verónica Cesio
- Laboratorio de Farmacognosia y Productos Naturales, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Horacio Heinzen
- Laboratorio de Farmacognosia y Productos Naturales, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Eduardo Dellacassa
- Área Analítica Orgánica, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Adriana Maite Fernández-Fernández
- Laboratorio de Bioactividad y Nanotecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Alejandra Medrano
- Laboratorio de Bioactividad y Nanotecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| |
Collapse
|
4
|
Torres AM, Ojeda GA, Angelina E, Bustillo S, Peruchena N, Tonidandel L, Larcher R, Nardin T, Dellacassa E. The anti-snake activity of Nectandra angustifolia flavonoids on phospholipase A2: In vitro and in silico evaluation. J Ethnopharmacol 2023; 302:115889. [PMID: 36334817 DOI: 10.1016/j.jep.2022.115889] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 10/17/2022] [Accepted: 10/29/2022] [Indexed: 06/16/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Lauraceae family includes Nectandra angustifolia a species widely used in the folk medicine of South America against various maladies. It is commonly used to treat different types of processes like inflammation, pain, and snakebites. Snakes of the Bothrops genus are responsible for about 97% of the ophidic accidents in northeastern Argentina. AIM OF THE STUDY To evaluate the anti-snake activity of the phytochemicals present in N. angustifolia extracts, identify the compounds, and evaluate their inhibitory effect on phospholipase A2 (PLA2) with in vitro and in silico assays. METHODS Seasonal variations in the alexiteric potential of aqueous, ethanolic and hexanic extracts were evaluated by inhibition of coagulant, haemolytic, and cytotoxic effects of B. diporus venom. The chemical identity of an enriched fraction obtained by bio-guided fractioning was established by UPLC-MS/MS analysis. Molecular docking studies were carried out to investigate the binding mechanisms of the identified compounds to PLA2 enzyme from snake venom. RESULTS All the extracts inhibited venom coagulant activity. However, spring ethanolic extract achieved 100% inhibition of haemolytic activity. Bio-guide fractioning led to an enriched fraction (F4) with the highest haemolytic inhibition. Five flavonoids were identified in this fraction; molecular docking and Molecular Dynamics (MD) simulations indicated the binding mechanisms of the identified compounds. The carbohydrates present in some of the compounds had a critical effect on the interaction with PLA2. CONCLUSION This study shows, for the first time, which compounds are responsible for the anti-snake activity in Nectandra angustifolia based on in vitro and in silico assays. The results obtained in this work support the traditional use of this species as anti-snake in folk medicine.
Collapse
Affiliation(s)
- Ana María Torres
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste, Av. Libertad 5470, 3400, Corrientes, Argentina; Instituto de Química Básica y Aplicada del NEA - (IQUIBA-NEA-CONICET), Av. Libertad 5470, 3400, Corrientes, Argentina
| | - Gonzalo Adrián Ojeda
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste, Av. Libertad 5470, 3400, Corrientes, Argentina; Instituto de Química Básica y Aplicada del NEA - (IQUIBA-NEA-CONICET), Av. Libertad 5470, 3400, Corrientes, Argentina.
| | - Emilio Angelina
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste, Av. Libertad 5470, 3400, Corrientes, Argentina; Instituto de Química Básica y Aplicada del NEA - (IQUIBA-NEA-CONICET), Av. Libertad 5470, 3400, Corrientes, Argentina
| | - Soledad Bustillo
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste, Av. Libertad 5470, 3400, Corrientes, Argentina; Instituto de Química Básica y Aplicada del NEA - (IQUIBA-NEA-CONICET), Av. Libertad 5470, 3400, Corrientes, Argentina
| | - Nélida Peruchena
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste, Av. Libertad 5470, 3400, Corrientes, Argentina; Instituto de Química Básica y Aplicada del NEA - (IQUIBA-NEA-CONICET), Av. Libertad 5470, 3400, Corrientes, Argentina
| | - Loris Tonidandel
- Centro Trasferimento Tecnologico, Fondazione Edmund Mach di San Michele all'Adige, Via E. Mach 1, 38010-S, Michele all'Adige (TN), Italy
| | - Roberto Larcher
- Centro Trasferimento Tecnologico, Fondazione Edmund Mach di San Michele all'Adige, Via E. Mach 1, 38010-S, Michele all'Adige (TN), Italy
| | - Tiziana Nardin
- Centro Trasferimento Tecnologico, Fondazione Edmund Mach di San Michele all'Adige, Via E. Mach 1, 38010-S, Michele all'Adige (TN), Italy
| | - Eduardo Dellacassa
- Facultad de Química, Universidad de la República, Av General Flores 2124, 11800, Montevideo, Uruguay
| |
Collapse
|
5
|
Medina K, Giannone N, Dellacassa E, Schinca C, Carrau F, Boido E. Commercial craft beers produced in Uruguay: Volatile profile and physicochemical composition. Food Res Int 2023; 164:112349. [PMID: 36737939 DOI: 10.1016/j.foodres.2022.112349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 12/07/2022] [Accepted: 12/23/2022] [Indexed: 12/26/2022]
Abstract
Even beer being the most consumed alcoholic beverage around the world, there is not enough information generated for craft beers produced in Latin America, for either volatile profiles or physicochemical studies. In this work, the chemical and volatile components of ten commercial Blond Ale and nine Indian Pale Ale (IPA) beers from the Uruguayan market were studied using GC-MS. Principal component analysis applied to the data allowed differentiation among the two groups of samples while the volatile compounds and physicochemical parameters responsible for these differences were identified. The physicochemical properties revealed a great diversity between all beer samples even within the same beer style. The main significant differences were obtained for alcohol, polyphenols, bitterness, colour, and pH. Most Blond Ale beer samples were differentiated from IPA ones by raw fermentation aroma compounds such as 1-pentanol, 1-hexanol, hexanoic and isobutyric acids, 4-vinyl guaiacol, and 5,5-dimethyl-2(5H)-furanone. This is the first work that contributes to the knowledge of Uruguayan craft beers. The study also showed the ability of most of the Uruguayan microbreweries to brew Blond Ale and IPA craft beer styles that meet international standards for physicochemical quality.
Collapse
Affiliation(s)
- Karina Medina
- Área de Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800-Montevideo, Uruguay
| | - Nicolas Giannone
- Área de Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800-Montevideo, Uruguay
| | - Eduardo Dellacassa
- Laboratorio de Biotecnología de Aromas, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800-Montevideo, Uruguay
| | - Cecilia Schinca
- Área de Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800-Montevideo, Uruguay
| | - Francisco Carrau
- Área de Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800-Montevideo, Uruguay
| | - Eduardo Boido
- Laboratorio de Biotecnología de Aromas, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800-Montevideo, Uruguay.
| |
Collapse
|
6
|
Carrau F, Dellacassa E, Boido E, Medina K, Valera MJ, Fariña L, Perez G, Martin V, Alvarez-Valin F, Balestrazzi L. Biology and physiology of Hanseniaspora vineae: metabolic diversity and increase flavour complexity for food fermentation. FEMS Yeast Res 2023; 23:7033425. [PMID: 36758966 DOI: 10.1093/femsyr/foad010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 01/02/2023] [Accepted: 02/08/2023] [Indexed: 02/11/2023] Open
Abstract
Apiculate yeasts belonging to the genus Hanseniaspora are predominant on grapes and other fruits. While some species, such as Hanseniaspora uvarum, are well known for their abundant presence in fruits, they are generally characterized by their detrimental effect on fermentation quality because the excessive production of acetic acid. However, the species Hanseniaspora vineae is adapted to fermentation and currently is considered as an enhancer of positive flavour and sensory complexity in foods. Since 2002, we have been isolating strains from this species and conducting winemaking processes with them. In parallel, we also characterized this species from genes to metabolites. In 2013, we sequenced the genomes of two H. vineae strains, being these the first apiculate yeast genomes determined. In the last 10 years, it has become possible to understand its biology, discovering very peculiar features compared to the conventional Saccharomyces yeasts, such as a natural and unique G2 cell cycle arrest or the elucidation of the mandelate pathway for benzenoids synthesis. All these characteristics contribute to phenotypes with proved interest from the biotechnological point of view for winemaking and the production of other foods.
Collapse
Affiliation(s)
- Francisco Carrau
- Universidad de la República, Facultad de Quimica Av. Gral. Flores 2124, Área Enología y Biotecnología de Fermentaciones, 11800 Montevideo, Uruguay.,Universidad de la República, Facultad de Medicina Av. Gral. Flores 2125, CEINBIO, 11800 Montevideo, Uruguay
| | - Eduardo Dellacassa
- Universidad de la República, Facultad de Quimica Av. Gral. Flores 2124, Laboratorio de Biotecnología de Aromas, 11800 Montevideo, Uruguay
| | - Eduardo Boido
- Universidad de la República, Facultad de Quimica Av. Gral. Flores 2124, Área Enología y Biotecnología de Fermentaciones, 11800 Montevideo, Uruguay
| | - Karina Medina
- Universidad de la República, Facultad de Quimica Av. Gral. Flores 2124, Área Enología y Biotecnología de Fermentaciones, 11800 Montevideo, Uruguay
| | - Maria Jose Valera
- Universidad de la República, Facultad de Quimica Av. Gral. Flores 2124, Área Enología y Biotecnología de Fermentaciones, 11800 Montevideo, Uruguay
| | - Laura Fariña
- Universidad de la República, Facultad de Quimica Av. Gral. Flores 2124, Área Enología y Biotecnología de Fermentaciones, 11800 Montevideo, Uruguay.,Universidad de la República, Facultad de Quimica Av. Gral. Flores 2124, Laboratorio de Biotecnología de Aromas, 11800 Montevideo, Uruguay
| | - Gabriel Perez
- Universidad de la República, Facultad de Quimica Av. Gral. Flores 2124, Área Enología y Biotecnología de Fermentaciones, 11800 Montevideo, Uruguay
| | - Valentina Martin
- Universidad de la República, Facultad de Quimica Av. Gral. Flores 2124, Área Enología y Biotecnología de Fermentaciones, 11800 Montevideo, Uruguay
| | - Fernando Alvarez-Valin
- Universidad de la República, Facultad de Ciencias Igua 4225, Instituto de Biología, Laboratorio de Genomica Evolutiva/Sección Biomatemática, 11400 Montevideo, Uruguay
| | - Lucia Balestrazzi
- Universidad de la República, Facultad de Ciencias Igua 4225, Instituto de Biología, Laboratorio de Genomica Evolutiva/Sección Biomatemática, 11400 Montevideo, Uruguay
| |
Collapse
|
7
|
Moser S, Roman T, Larcher R, Bottura M, Osorio J, Boido E, Dellacassa E. Profundización del conocimiento sobre el aroma de las variedades de vinos tintos resistentes a los hongos producidos en Trentino. BIO Web Conf 2023. [DOI: 10.1051/bioconf/20235601018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023] Open
Abstract
La preocupación por el cuidado de la salud y el medio ambiente por parte de los consumidores de vino está aumentando en los últimos años, centrándose el interés en los vinos elaborados con prácticas de producción de bajo impacto en el uso de productos químico. Una de las estrategias potenciales es pasar de un enfoque orientado al tratamiento químico a un enfoque de prevención de enfermedades mediante la utilización de variedades resistentes a hongos, generalmente conocidas como uvas híbridas o cruzamientos interespecíficos. En este estudio, se investigaron los vinos elaborados a partir de cinco variedades resistentes cultivadas en el Instituto Estatal de Viticultura y Enología de Friburgo (Cabernet Cantor, Cabernet Cortis, Cabernet Carbon, Prior y Regent) y provenientes de parcelas experimentales ubicadas en la Provincia de Trento. Los vinos fueron sometidos a evaluación olfativa, y el perfil volátil estudiado por cromatografía de gases-olfatometría (GC-O). Las regiones seleccionadas de los cromatogramas fueron investigadas en detalle por GC-MS.
Collapse
|
8
|
Fariña L, Strauch S, Carrau F, Dellacassa E, Boido E. Búsqueda e importancia de los isómeros de tabanona en vinos añejados de la variedad Tannat. BIO Web Conf 2023. [DOI: 10.1051/bioconf/20235602037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023] Open
Abstract
Durante la crianza del vino se pueden modificar los aromas a través de reacciones que dependen de la composición del vino y de las condiciones de almacenamiento (temperatura, pH, nivel de oxígeno, contenido de SO2, madera de la barrica y tiempo de crianza). Las megastigmatrienonas, también conocidas como tabanonas, son un grupo de norisoprenoides claves en el aroma de la variedad de tabaco Burley. Su presencia ha sido reportada previamente en vinos con crianza y en bebidas destiladas. En este trabajo se estudió la presencia de isómeros de tabanona (megastigma-4,6Z,8E-trien- 3-one, megastigma-4,6Z,8Z-trien-3-one, megastigma-4,6E,8E-trien-3-one y megastigma- 4,6E,8Z-trien-3-one) en vinos monovarietales de Tannat. Con este fin se analizaron vinos con 10, 12 y 16 años de crianza mediante HS-SPME-GC/MS. En paralelo, se elaboró un vino sintético adicionado de β-caroteno, el cual fue sometido a condiciones de envejecimiento acelerado. Luego de este tratamiento se identificaron en el vino sintético 2 isómeros de tabanona (megastigma-4,6E,8E-trien-3-on y megastigma-4,6E,8Z-trien-3-ona) en concentraciones superiores a su límite de cuantificación. Esto confirmaría que se pueden formar tabanonas durante el envejecimiento a partir de carotenoides provenientes de la uva.
Collapse
|
9
|
Fariña L, Gonzalez V, Mayo D, Boido E, Carrau P, Martin V, Paz A, Simon D, Da Silva C, Alvarez-Valin F, Grosso V, Marcolungo L, Delledonne M, Dellacassa E, Carrau F. Vitis vinifera Manseng noir, the sister of Tannat. Alternative variety for low alcohol wines produced in Uruguayan conditions. BIO Web Conf 2023. [DOI: 10.1051/bioconf/20235601032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023] Open
Abstract
Vitis vinifera Tannat was introduced in Uruguay in 1870 from the Basque Pyrenees, and within several grapevines it became the variety best adapted to our viticultural conditions. Recently, through genetic analysis it was demonstrated that Manseng Noir, in addition to originate from the same region of Tannat, is the only natural sister identified within 2500 Vitis varieties surveyed [1]. Given the small commercial vineyard of this variety in France, after several years we have managed to plant in 2019 the first vineyard outside the Pyrenees in Uruguay. In 2021 and 2022 harvests, its elaboration is achieved with the aim of comparing its wine with Tannat. Results obtained show that its agronomic phenotype, as well as aspects of sanity, acidity, and color intensity are similar to Tannat, but with the particularity that grapes are of moderate ripening, 12.5% of alc., total polyphenol index was 12% lower than the control Tannat at 14% of alcohol. Interestingly, Manseng Noir shows an early smoothness in its tannins that allow to achieve lower alcohol wines, still powerful color and structure but less astringency in the mouth. Its complete genome was sequenced by Illumina technology and comparative genome analysis with Tannat was carried on. Genetic, metabolomic and sensory analyzes comparison with Tannat are discussed in this work.
Collapse
|
10
|
Martin V, Risso C, Listur B, Medina K, Valera MJ, Schneider R, Dellacassa E, Carrau F. Proteolytic activity under white wine fermentation by Hanseniaspora vineae yeast strains. BIO Web Conf 2023. [DOI: 10.1051/bioconf/20235602020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023] Open
Abstract
Apiculate yeasts from Hanseniaspora genus are predominant on the native flora of grapevines, while Hanseniaspora uvarum is well known for its abundant presence in grapes, it results generally, in detrimental quality effects on wine due to high production of acetic acid. By contrast, Hanseniaspora vineae is better adapted to fermentation, increasing flavor complexity in wines as it has been demonstrated in winemaking practices during the last decade. We obtained a collection of more than 22 different Hanseniaspora vineae strains from which we could detect, by a plating screening method, high and moderate protease activity. In this study, we tested these strains under real winemaking conditions on a Sauvignon blanc white wine must. Results obtained demonstrated that there is an interesting protease active diversity in all H. vineae strains when compared to conventional fermentations conducted by Saccharomyces cerevisiae. Four H. vineae strains showed a decrease in wine protein turbidity, up to three times lower than that observed in S. cerevisiae, which imply a significant decrease in the demand for bentonite before bottling. This attribute of some H. vineaestrains should be very attractive at the commercial level to reduce manipulations and flavor removal in the production of delicate white wines such as Sauvignon blanc.
Collapse
|
11
|
Bonini A, Dellacassa E, Ares G, Daners G, Godoy A, Boido E, Fariña L. Fecal descriptor in honey: indole from a floral source as an explanation. J Sci Food Agric 2022; 102:6780-6785. [PMID: 35942662 DOI: 10.1002/jsfa.12166] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 07/22/2022] [Accepted: 08/09/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Animal odor, is one of the most common aroma defects described in the honey odor aroma wheel. It comprises two secondary descriptors: 'fecal' and 'cowshed'. However, the compounds responsible for these honey defects have not been fully identified. In this context, the aim of this work was to identify the compounds responsible for the aromatic defect 'fecal' in Uruguayan honeys by means of gas chromatography coupled to olfactometry (GC-O). RESULTS Samples of honey described by beekeepers as having fecal aroma were analyzed by GC-O and gas chromatography coupled to mass spectrometry (GC-MS). Through GC-O, it was possible to establish the region of the chromatogram corresponding to the fecal descriptor, while the GC-MS analysis allowed to identify indole as the compound responsible for the fecal descriptor. The content of indole in the analyzed samples ranged between 132 and 414 μg kg-1 . The melissopalynological analysis indicated the presence of Scutia buxifolia ('quebracho' or 'coronilla') pollen in all samples studied. The volatile profile of Scutia buxifolia flowers was evaluated during the full day, enabling the identification of indole as one of its components. The detection threshold value for indole in honey was experimentally determined as 64 μg kg-1 of honey, a value lower than the concentration found in the evaluated samples. CONCLUSION Results from the study allowed the identification of indole as the compound responsible for the 'fecal' aroma defect in Scutia buxifolia honeys. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Ana Bonini
- Laboratorio de Biotecnología de Aromas, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Eduardo Dellacassa
- Laboratorio de Biotecnología de Aromas, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Gastón Ares
- Área Sensometría y Ciencia del Consumidor, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Gloria Daners
- Departamento de Paleontología, Instituto de Ciencias Geológicas, Facultad de Ciencias, Universidad de la República, Montevideo, Uruguay
| | - Ana Godoy
- Laboratorio de Biotecnología de Aromas, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Eduardo Boido
- Área Enología y Biotecnología de Fermentaciones, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Laura Fariña
- Laboratorio de Biotecnología de Aromas, Facultad de Química, Universidad de la República, Montevideo, Uruguay
- Área Enología y Biotecnología de Fermentaciones, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| |
Collapse
|
12
|
Boido E, Fariña L, Carrau F, Cozzolino D, Dellacassa E. Application of near-infrared spectroscopy/artificial neural network to quantify glycosylated norisoprenoids in Tannat grapes. Food Chem 2022; 387:132927. [PMID: 35421644 DOI: 10.1016/j.foodchem.2022.132927] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 03/04/2022] [Accepted: 04/07/2022] [Indexed: 12/15/2022]
Abstract
Grape variety, vinification, and ageing are factors conditioning the aroma of a wine, with volatile secondary metabolites responsible for the so-called grape varietal character. Particularly, grape glycosylated norisoprenoids are mostly responsible for the sensory profile of Tannat wines, making relevant the use of fast instrumental tools to evaluate their concentration, allow classifying grapes and defining the optimum maturity for harvest. NIR spectroscopy is a fast, non-destructive technique, which requires minimal sample preparation. However, its quantitative applications need chemometric models for interpretation. In this work, a NIR-ANN calibration was developed to quantify norisoprenoids in Vitis vinifera cv. Tannat grapes during maturation and harvesting. Glycosidated norisoprenoids were determined by GC-MS. The ANN adjustments showed better performance than linear models such as PLS, while the best calibration was obtained by homogenising grape samples when comparing to grape juice; making possible to fit a model with an error of 146 μg/kg.
Collapse
Affiliation(s)
- Eduardo Boido
- Área de Enología y Biotecnología de las Fermentaciones, Facultad de Química, UdelaR, Uruguay.
| | - Laura Fariña
- Área de Enología y Biotecnología de las Fermentaciones, Facultad de Química, UdelaR, Uruguay
| | - Francisco Carrau
- Área de Enología y Biotecnología de las Fermentaciones, Facultad de Química, UdelaR, Uruguay
| | - Daniel Cozzolino
- Centre for Nutrition and Food Sciences, The University of Queensland, Australia
| | | |
Collapse
|
13
|
Fernández-Fernández AM, Dellacassa E, Nardin T, Larcher R, Ibañez C, Terán D, Gámbaro A, Medrano-Fernandez A, del Castillo MD. Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes. Nutrients 2022; 14:nu14030419. [PMID: 35276777 PMCID: PMC8840580 DOI: 10.3390/nu14030419] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/09/2022] [Accepted: 01/13/2022] [Indexed: 02/01/2023] Open
Abstract
In the present work the feasibility of Tannat grape skin (TGS) as a functional ingredient in the formulation of two snacks (yogurt and biscuits) was studied. The research provided novel information on the effects of the food matrix and digestion process, under simulated human oral gastrointestinal conditions, in the bioaccessibility of TGS bioactive compounds composing of the snacks with health promoting properties (antioxidant, anti-inflammatory, and antidiabetic). TGS polyphenolic profile was analyzed by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) finding mainly flavonoids, phenolic acids, and anthocyanins, which may exert antioxidant, anti-inflammatory, and carbohydrase inhibition capacities. TGS digest showed antioxidant and antidiabetic potential compared to the undigested sample (p < 0.05). Yogurt and biscuits with TGS were developed with the nutrition claims “no-added sugars” and “source of fiber” and were digested in vitro to evaluate the bioaccessibility of compounds with health promoting properties after food processing and digestion. After in vitro simulation of digestion, bioactive properties were enhanced for control and TGS snacks which may be attributed to the formation/release of compounds with health-promoting properties. Biscuits showed significant increase in ABTS antioxidant capacity and yogurt showed increased α-glucosidase inhibition capacity by the addition of TGS (p < 0.05). Polyphenols from TGS and bioactive peptides from snacks which may be released during digestion might be responsible for the observed bioactivities. Consumer’s acceptance of TGS yogurt and biscuits showed scores of 6.3 and 5.1 (scale 1−9), respectively, showing TGS yogurt had higher overall acceptance. Sensory profile assessed by check-all-that-apply + just-about-right (CATA+JAR) showed most of the attributes were evaluated as “just about right”, supporting good food quality. The developed yogurt presented adequate shelf-life parameters for 28 days. TGS yogurt with higher acceptability showed reduced ROS formation (p < 0.05) induced by tert-butyl hydroperoxide (1 mM) in CCD-18Co colon cells and RAW264.7 macrophages when pre-treated with concentrations 500−1000 and 100−500 µg/mL of the digests, respectively. Moreover, TGS yogurt digest pre-treatment reduced nitric oxide (NO) production (p < 0.05) in lipopolysaccharide (LPS)-induced RAW264.7 macrophages, showing anti-inflammatory potential. Bioactive peptides generated during lactic fermentation and digestion process may be contributors to intracellular effects. In conclusion, yogurt and biscuits with Tannat grape skin addition were obtained with nutrition claims “no-added sugars” and “source of fiber” with the potential to modulate key biochemical events associated with diabetes pathogenesis.
Collapse
Affiliation(s)
- Adriana Maite Fernández-Fernández
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (C.I.); (D.T.); (A.G.); (A.M.-F.)
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Campus de la Universidad Autónoma de Madrid, C/Nicolás Cabrera, 9, 28049 Madrid, Spain
- Graduate Program in Chemistry, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay
| | - Eduardo Dellacassa
- Departamento de Química Orgánica, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay;
| | - Tiziana Nardin
- Dipartimento Alimenti e Trasformazione, Centro Trasferimento Tecnologico, Fondazione Edmund Mach di San Michele all’Adige, Via E. Mach, 1 38010 San Michele all’Adige, Italy; (T.N.); (R.L.)
| | - Roberto Larcher
- Dipartimento Alimenti e Trasformazione, Centro Trasferimento Tecnologico, Fondazione Edmund Mach di San Michele all’Adige, Via E. Mach, 1 38010 San Michele all’Adige, Italy; (T.N.); (R.L.)
| | - Cecilia Ibañez
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (C.I.); (D.T.); (A.G.); (A.M.-F.)
| | - Dahiana Terán
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (C.I.); (D.T.); (A.G.); (A.M.-F.)
| | - Adriana Gámbaro
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (C.I.); (D.T.); (A.G.); (A.M.-F.)
| | - Alejandra Medrano-Fernandez
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (C.I.); (D.T.); (A.G.); (A.M.-F.)
| | - María Dolores del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Campus de la Universidad Autónoma de Madrid, C/Nicolás Cabrera, 9, 28049 Madrid, Spain
- Correspondence: ; Tel.: +34-910017900
| |
Collapse
|
14
|
Núñez L, Serratosa MP, Godoy A, Fariña L, Dellacassa E, Moyano L. Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines. Food Sci Nutr 2021; 9:3673-3682. [PMID: 34262726 PMCID: PMC8269667 DOI: 10.1002/fsn3.2328] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 12/21/2020] [Accepted: 04/29/2021] [Indexed: 11/11/2022] Open
Abstract
Physicochemical characterization, amino acids contents, minerals composition, total phenolic compounds, and antioxidant capacity of Cuban wines from different raw materials were studied. The wines studied were grape wines, tropical fruit wines, and rice wines. Twenty-one amino acids were identified and quantified, being Asp and Glu detected in all wines. The highest concentration of total amino acid content was found in wines elaborated from Cimarrona grape subjected to maceration with grape skins, while the raisined mixture grape wine presented the lowest values, probably caused by the amino acid degradation during the dehydration process by sun exposure. Minerals quantified were range amount limits of acceptable according to the OIV recommendation. Total phenolic compounds and antioxidant capacity showed the greatest values in wine from roasting rice. No statistical separation could be clearly observed by multivariate principal component analysis; however, 3 wine groups could be defined taking account the scores on the PC1.
Collapse
Affiliation(s)
- Lázaro Núñez
- Department of Agricultural Chemistry, Soil Science and MicrobiologyFaculty of SciencesUniversidad de CórdobaCórdobaEspaña
| | - María P. Serratosa
- Department of Agricultural Chemistry, Soil Science and MicrobiologyFaculty of SciencesUniversidad de CórdobaCórdobaEspaña
| | - Ana Godoy
- Food Science and Technology DepartmentFaculty of ChemistryMontevideoUruguay
| | - Laura Fariña
- Food Science and Technology DepartmentFaculty of ChemistryMontevideoUruguay
| | - Eduardo Dellacassa
- Food Science and Technology DepartmentFaculty of ChemistryMontevideoUruguay
| | - Lourdes Moyano
- Department of Agricultural Chemistry, Soil Science and MicrobiologyFaculty of SciencesUniversidad de CórdobaCórdobaEspaña
| |
Collapse
|
15
|
Fernández-Fernández AM, Dellacassa E, Nardin T, Larcher R, Gámbaro A, Medrano-Fernandez A, del Castillo MD. In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits. Molecules 2021; 26:molecules26123480. [PMID: 34201056 PMCID: PMC8229244 DOI: 10.3390/molecules26123480] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 05/24/2021] [Accepted: 06/01/2021] [Indexed: 11/16/2022] Open
Abstract
The present investigation aimed to provide novel information on the chemical composition and in vitro bioaccessibility of bioactive compounds from raw citrus pomaces (mandarin varieties Clemenule and Ortanique and orange varieties Navel and Valencia). The effects of the baking process on their bioaccessibility was also assessed. Samples of pomaces and biscuits containing them as an ingredient were digested, mimicking the human enzymatic oral gastrointestinal digestion process, and the composition of the digests were analyzed. UHPLC-MS/MS results of the citrus pomaces flavonoid composition showed nobiletin, hesperidin/neohesperidin, tangeretin, heptamethoxyflavone, tetramethylscutellarein, and naringin/narirutin. The analysis of the digests indicated the bioaccessibility of compounds possessing antioxidant [6.6–11.0 mg GAE/g digest, 65.5–97.1 µmol Trolox Equivalents (TE)/g digest, and 135.5–214.8 µmol TE/g digest for total phenol content (TPC), ABTS, and ORAC-FL methods, respectively; significant reduction (p < 0.05) in Reactive Oxygen Species (ROS) formation under tert-butyl hydroperoxide (1 mM)-induced conditions in IEC-6 and CCD-18Co cells when pre-treated with concentrations 5–25 µg/mL of the digests], anti-inflammatory [significant reduction (p < 0.05) in nitric oxide (NO) production in lipopolysaccharide (LPS)-induced RAW264.7 macrophages], and antidiabetic (IC50 3.97–11.42 mg/mL and 58.04–105.68 mg/mL for α-glucosidase and α-amylase inhibition capacities) properties in the citrus pomaces under study. In addition, orange pomace biscuits with the nutrition claims “no-added sugars” and “source of fiber”, as well as those with good sensory quality (6.9–6.7, scale 1–9) and potential health promoting properties, were obtained. In conclusion, the results supported the feasibility of citrus pomace as a natural sustainable source of health-promoting compounds such as flavonoids. Unfractionated orange pomace may be employed as a functional food ingredient for reducing the risk of pathophysiological processes linked to oxidative stress, inflammation, and carbohydrate metabolism, such as diabetes, among others.
Collapse
Affiliation(s)
- Adriana Maite Fernández-Fernández
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (A.G.); (A.M.-F.)
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
- Graduate Program in Chemistry, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay
| | - Eduardo Dellacassa
- Departamento de Química Orgánica, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay;
| | - Tiziana Nardin
- Dipartimento Alimenti e Trasformazione, Centro Trasferimento Tecnologico, Fondazione Edmund Mach di San Michele all’Adige, Via E. Mach, 1 38010 Trento, Italy; (T.N.); (R.L.)
| | - Roberto Larcher
- Dipartimento Alimenti e Trasformazione, Centro Trasferimento Tecnologico, Fondazione Edmund Mach di San Michele all’Adige, Via E. Mach, 1 38010 Trento, Italy; (T.N.); (R.L.)
| | - Adriana Gámbaro
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (A.G.); (A.M.-F.)
| | - Alejandra Medrano-Fernandez
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (A.G.); (A.M.-F.)
| | - María Dolores del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
- Correspondence: ; Tel.: +34-910-017-900 (ext. 953)
| |
Collapse
|
16
|
Minteguiaga M, González A, Catalán CAN, Dellacassa E. Relationship between Baccharis dracunculifolia DC. and B. microdonta DC. (Asteraceae) by Their Different Seasonal Volatile Expression. Chem Biodivers 2021; 18:e2100064. [PMID: 33950577 DOI: 10.1002/cbdv.202100064] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2021] [Accepted: 04/19/2021] [Indexed: 11/09/2022]
Abstract
Baccharis dracunculifolia DC. and Baccharis microdonta DC. (Asteraceae) are woody species morphologically similar growing in Uruguay, where not taxonomists people often confuse them in field conditions. As the essential oil of B. dracunculifolia ('vassoura' oil) is highly prized by the flavor and fragrance industry, the correct differentiation of the two species is a key factor in exploiting them profitably and reasonably. To differentiate both Baccharis species, in this work their volatile expression profiles were studied as an alternative tool to determine authenticity and quality. Volatile organic compounds (VOCs) were monthly extracted during an entire year from aerial parts of wild populations by simultaneous distillation extraction (SDE), and studied by gas chromatography/mass spectrometry (GC/MS; identification) and conventional gas chromatography (GC-FID; component abundances determination). Enantioselective gas chromatography/mass spectrometry (Es-GC/MS) was applied in the search of parameters able to ensure genuineness of each species extract. Qualitative VOCs profiles were found to be similar for both species, being β-pinene, limonene, spathulenol, caryophyllene oxide, and viridiflorol the main components. However, the abundance of those VOCs were two to ten times higher in B. dracunculifolia than in B. microdonta during the year of study. These Baccharis spp. showed species-specific patterns of VOCs expression according to the seasonality, and interestingly, oxygenated compounds (trans-pinocarveol and myrtenal) increased their abundances at full-flowering stages. The enantiomeric distribution of selected monoterpenes (α- and β-pinenes, limonene, linalool, terpinen-4-ol, and α-terpineol) presented differential values for both Baccharis spp., meaning that Es-GC might be a useful tool for differentiating chemically both species in Uruguay for genuineness determination purposes.
Collapse
Affiliation(s)
- Manuel Minteguiaga
- Laboratorio de Biotecnología de Aromas, Departamento de Química Orgánica, Facultad de Química, Universidad de la República (DQO-FQ-UdelaR)., Av. General Flores 2124, CP 11800, Montevideo, Uruguay.,Espacio de Ciencia y Tecnología Química, Centro Universitario Regional Noreste, Sede Tacuarembó, Universidad de la República (CUT-UdelaR)., Ruta No. 5 Km. 386, CP: 45000, Tacuarembó, Uruguay
| | - Andrés González
- Departamento de Botánica, Museo Nacional de Historia Natural (MNHN), Ministerio de Educación y Cultura. 25 de mayo 582, CP: 11000, Montevideo, Uruguay
| | - César A N Catalán
- Instituto de Química Orgánica, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán (FQBF-UNT). Ayacucho 471, CP: T4000INI, San Miguel de Tucumán, Argentina
| | - Eduardo Dellacassa
- Laboratorio de Biotecnología de Aromas, Departamento de Química Orgánica, Facultad de Química, Universidad de la República (DQO-FQ-UdelaR)., Av. General Flores 2124, CP 11800, Montevideo, Uruguay
| |
Collapse
|
17
|
Minteguiaga M, Fariña L, Cassel E, Fiedler S, Catalán CA, Dellacassa E. Chemical compositions of essential oil from the aerial parts of male and female plants of Baccharis tridentata Vahl. (Asteraceae). Journal of Essential Oil Research 2021. [DOI: 10.1080/10412905.2020.1829720] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Manuel Minteguiaga
- Laboratorio de Biotecnología de Aromas (LaBiotA). Facultad de Química, Universidad de la República (UdelaR). Av. Gral. Flores 2124, CP: 11800. Montevideo, Uruguay
| | - Laura Fariña
- Laboratorio de Biotecnología de Aromas (LaBiotA). Facultad de Química, Universidad de la República (UdelaR). Av. Gral. Flores 2124, CP: 11800. Montevideo, Uruguay
| | - Eduardo Cassel
- Laboratório de Operações Unitárias (LOPE). Escola Politécnica, Pontifícia Universidade Católica do Rio Grande do Sul (PUCRS). Av. Ipiranga 6681, CEP: 90619-900. Porto Alegre, Brasil
| | - Stephanie Fiedler
- Laboratorio de Biotecnología de Aromas (LaBiotA). Facultad de Química, Universidad de la República (UdelaR). Av. Gral. Flores 2124, CP: 11800. Montevideo, Uruguay
| | - César A.N. Catalán
- INQUINOA-CONICET, Instituto de Química Orgánica. Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán (UNT). Ayacucho 471, CPA: T4000INI. San Miguel de Tucumán, Argentina
| | - Eduardo Dellacassa
- Laboratorio de Biotecnología de Aromas (LaBiotA). Facultad de Química, Universidad de la República (UdelaR). Av. Gral. Flores 2124, CP: 11800. Montevideo, Uruguay
| |
Collapse
|
18
|
Larroque MN, Carrau F, Fariña L, Boido E, Dellacassa E, Medina K. Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds. Int J Food Microbiol 2020; 337:108953. [PMID: 33161347 DOI: 10.1016/j.ijfoodmicro.2020.108953] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 10/07/2020] [Accepted: 10/27/2020] [Indexed: 01/10/2023]
Abstract
Recently, the increase in microbreweries and the consequent production of craft beers have reached exponential growth. The interest in non-conventional yeasts for innovation and a unique selling feature in beer fermentation is increasing. This work studied the autochthonous Saccharomyces and non-Saccharomyces yeasts, isolated from various food sources, with the ability to modify and improve the fermentative and aromatic profiles during alcoholic fermentation. The ability to ferment maltose and produce desirable aroma compounds were considered as the key characters for the screening selection. A synthetic beer wort was developed for this purpose, to simulate beer wort composition. A total of forty-seven yeast strains belonging to different genera were analysed according to their fermentation profile, volatile compounds production and sensory analysis. Three native strains of Saccharomyces cerevisiae, Zygoascus meyerae and Pichia anomala were selected to evaluate their aromatic profile in single and mixed fermentations. The strains produced 4-vinylguaiacol, β-phenylethyl alcohol, and isoamyl alcohol at levels significantly above the sensory threshold, making them interesting for wheat and blond craft beer styles. The native Hanseniaspora vineae was also included in a co-fermentation treatment, resulting in a promising yeast to produce fruity beers.
Collapse
Affiliation(s)
- M N Larroque
- Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
| | - F Carrau
- Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
| | - L Fariña
- Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
| | - E Boido
- Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
| | - E Dellacassa
- Universidad de la República, Aroma Biotechnology Laboratory, Organic Chemistry Department, Facultad de Química, 11800 Montevideo, Uruguay
| | - K Medina
- Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay.
| |
Collapse
|
19
|
Fernández-Fernández AM, Iriondo-DeHond A, Nardin T, Larcher R, Dellacassa E, Medrano-Fernandez A, del Castillo MD. In Vitro Bioaccessibility of Extractable Compounds from Tannat Grape Skin Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes. Foods 2020; 9:foods9111575. [PMID: 33143027 PMCID: PMC7692155 DOI: 10.3390/foods9111575] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 10/25/2020] [Accepted: 10/27/2020] [Indexed: 02/07/2023] Open
Abstract
Diabetes pathogenesis encompasses oxidative stress, inflammation, insulin malfunctioning and partial or total insulin secretion impairment, which leads to a constant hyperglycemia. Polyphenols are known to possess bioactive properties, being Tannat grape skin a natural and sustainable source of these compounds. The present study aimed to find out the bioaccessibility of health-promoting molecules composing a multifunctional extract from Tannat grape skin obtained under hydro-alcoholic-acid conditions. The identification of phenolic compounds in the samples was performed by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS). Subsequently, the samples were in vitro digested mimicking the human oral gastrointestinal conditions and the bioactivity of the digest (antioxidant, anti-inflammatory and modulation of glucose metabolism) was assessed. Effect on glucose metabolism was estimated by measuring carbohydrases activity and the functionality of glucose transporters of small intestine cells in presence and absence of the digested extract. Flavonoids, phenolic acids and phenolic alcohols were the major phenol compounds detected in the extract. The bioaccessible compounds protected the intestinal cells and macrophages against the induced formation of reactive oxygen species (ROS) and nitric oxide (NO). In addition, glucose transporters were inhibited by the digested extract. In conclusion, the bioaccessible compounds of the extract, including phenols, modulated key biochemical events involved in the pathogenesis of diabetes such as oxidative stress, inflammation and glucose absorption. The extract was effective under prevention with co-administration conditions supporting its potential for either reducing the risk or treating this disease.
Collapse
Affiliation(s)
- Adriana Maite Fernández-Fernández
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (A.M.-F.)
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain;
- Graduate Program in Chemistry, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay
| | - Amaia Iriondo-DeHond
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain;
| | - Tiziana Nardin
- Dipartimento Alimenti e Trasformazione, Centro Trasferimento Tecnologico, Fondazione Edmund Mach di San Michele all’Adige, Via E. Mach, 1 38010 S. Michele all’Adige (TN), Italy; (T.N.); (R.L.)
| | - Roberto Larcher
- Dipartimento Alimenti e Trasformazione, Centro Trasferimento Tecnologico, Fondazione Edmund Mach di San Michele all’Adige, Via E. Mach, 1 38010 S. Michele all’Adige (TN), Italy; (T.N.); (R.L.)
| | - Eduardo Dellacassa
- Departamento de Química Orgánica, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay;
| | - Alejandra Medrano-Fernandez
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (A.M.-F.)
| | - María Dolores del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain;
- Correspondence: ; Tel.: +34-910017900 (ext. 953)
| |
Collapse
|
20
|
Valera MJ, Zeida A, Boido E, Beltran G, Torija MJ, Mas A, Radi R, Dellacassa E, Carrau F. Genetic and transcriptomic evidences suggest ARO10 genes are involved in benzenoid biosynthesis by yeast. Yeast 2020; 37:427-435. [PMID: 32638443 DOI: 10.1002/yea.3508] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 06/09/2020] [Accepted: 07/03/2020] [Indexed: 12/27/2022] Open
Abstract
Benzenoids are compounds associated with floral and fruity flavours in flowers, fruits and leaves and present a role in hormonal signalling in plants. These molecules are produced by the phenyl ammonia lyase pathway. However, some yeasts can also synthesize them from aromatic amino acids using an alternative pathway that remains unknown. Hanseniaspora vineae can produce benzenoids at levels up to two orders of magnitude higher than Saccharomyces species, so it is a model microorganism for studying benzenoid biosynthesis pathways in yeast. According to their genomes, several enzymes have been proposed to be involved in a mandelate pathway similar to that described for some prokaryotic cells. Among them, the ARO10 gene product could present benzoylformate decarboxylase activity. This enzyme catalyses the decarboxylation of benzoylformate into benzaldehyde at the end of the mandelate pathway in benzyl alcohol formation. Two homologous genes of ARO10 were found in the two sequenced H. vineae strains. In this study, nine other H. vineae strains were analysed to detect the presence and per cent homology of ARO10 sequences by PCR using specific primers designed for this species. Also, the copy number of the genes was estimated by quantitative PCR. To verify the relation of ARO10 with the production of benzyl alcohol during fermentation, a deletion mutant in the ARO10 gene of Saccharomyces cerevisiae was used. The two HvARO10 paralogues were analysed and compared with other α-ketoacid decarboxylases at the sequence and structural level.
Collapse
Affiliation(s)
- Maria Jose Valera
- Facultad de Quimica, Food Science and Technology Department, Enology and Fermentation Biotechnology Area, Universidad de la República, Montevideo, Uruguay
| | - Ari Zeida
- Centro de Investigaciones Biomédicas (CEINBIO), Facultad de Medicina, Universidad de la República, Montevideo, Uruguay
| | - Eduardo Boido
- Facultad de Quimica, Food Science and Technology Department, Enology and Fermentation Biotechnology Area, Universidad de la República, Montevideo, Uruguay
| | - Gemma Beltran
- Department of Biochemistry and Biotechnology, Biotecnología Enológica, Universitat Rovira i Virgili, Tarragona, Spain
| | - María Jesús Torija
- Department of Biochemistry and Biotechnology, Biotecnología Enológica, Universitat Rovira i Virgili, Tarragona, Spain
| | - Albert Mas
- Department of Biochemistry and Biotechnology, Biotecnología Enológica, Universitat Rovira i Virgili, Tarragona, Spain
| | - Rafael Radi
- Centro de Investigaciones Biomédicas (CEINBIO), Facultad de Medicina, Universidad de la República, Montevideo, Uruguay
| | - Eduardo Dellacassa
- Departamento de Química Orgánica, Laboratorio de Biotecnología de Aromas, Universidad de la República, Montevideo, Uruguay
| | - Francisco Carrau
- Facultad de Quimica, Food Science and Technology Department, Enology and Fermentation Biotechnology Area, Universidad de la República, Montevideo, Uruguay.,Centro de Investigaciones Biomédicas (CEINBIO), Facultad de Medicina, Universidad de la República, Montevideo, Uruguay
| |
Collapse
|
21
|
Raymond Eder ML, Fariña L, Dellacassa E, Carrau F, Rosa AL. Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains. FOOD SCI TECHNOL INT 2020; 26:512-519. [PMID: 32151167 DOI: 10.1177/1082013220910534] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Chemical and sensory properties of Torrontés Riojano sparkling wines, prepared using second fermentation with Saccharomyces strains EC1118, bayanus C12 and IFI473I, were explored. All sparkling wines showed high levels of several volatile ethyl esters and terpenes associated to fruity and floral aromas. The sensory profiles showed significant differences for the floral aroma descriptor among EC1118, bayanus C12 and IFI473I and for bubble persistence for strain bayanus C12. Our results suggest that the sensory properties of these sparkling wines could be dependent on the chemical and organoleptic properties of the base wine more than the yeast strain used for second fermentation.
Collapse
Affiliation(s)
- María Laura Raymond Eder
- Laboratorio de Genética y Biología Molecular, IRNASUS-CONICET, Universidad Católica de Córdoba, Córdoba, Argentina.,Bioquímica de Alimentos II, Facultad de Ciencias Químicas, Universidad Católica de Córdoba, Córdoba, Argentina
| | - Laura Fariña
- Área Enología y Biotecnología de Fermentaciones, Universidad de la República, Montevideo, Uruguay.,Laboratorio de Biotecnología de Aromas, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Eduardo Dellacassa
- Laboratorio de Biotecnología de Aromas, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Francisco Carrau
- Área Enología y Biotecnología de Fermentaciones, Universidad de la República, Montevideo, Uruguay
| | - Alberto Luis Rosa
- Laboratorio de Genética y Biología Molecular, IRNASUS-CONICET, Universidad Católica de Córdoba, Córdoba, Argentina.,Bioquímica de Alimentos II, Facultad de Ciencias Químicas, Universidad Católica de Córdoba, Córdoba, Argentina.,Establecimiento Finca las Acacias, Sierras de Calamuchita, Córdoba, Argentina
| |
Collapse
|
22
|
Giuffrida D, Martínez N, Arrieta-Garay Y, Fariña L, Boido E, Dellacassa E. Valorisation of Schinus molle fruit as a source of volatile compounds in foods as flavours and fragrances. Food Res Int 2020; 133:109103. [PMID: 32466921 DOI: 10.1016/j.foodres.2020.109103] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 02/10/2020] [Accepted: 02/15/2020] [Indexed: 11/24/2022]
Abstract
Schinus molle L. (Anacardiaceae) is an evergreen tree native to South America and has been introduced into North and South Africa and the Mediterranean region. The mature berries are known as an alternative to pepper by their pungency and collected for essential oil production to substitute black pepper in perfumery. Several investigators have examined the physicochemical properties and chemical composition of the essential oil, but the release of bound volatile compounds in S. molle berries from the corresponding glycosides is presented here for the first time. The carotenoid content of mature berries was also studied over two successive ripening periods. Ten carotenoids were identified by HPLC-MS/MS: lutein, phytoene, β-cryptoxanthin, phytofluene, β-carotene, 9-Z-β-carotene, β-cryptoxanthin-C12:0, β-cryptoxanthin-C14:0, β-cryptoxanthin-C16:0 and lycopene. This research is the first to characterise the carotenoids in molle berries and their degradation products (norisoprenoids) in the "free" and glycosylated volatile fruit fractions. The detection of many of these glycosidically bound volatile compounds in berries should be considered to have a sensory contribution, which might differentiate the volatile profile. In addition, our results could explain, through the flavour complexity found in both the "free" and glycosylated fractions, the reported traditional use of molle berries as a pepper substitute. For comparison purposes, the essential oil from mature berries obtained by hydrodistillation was also studied.
Collapse
Affiliation(s)
- Daniele Giuffrida
- Dip. B.I.O.M.O.R.F. Sezione SASTAS Polo Annunziata Blocco D, H1 e H2, c/o PANLAB Viale Annunziata, 98168 Messina, ME, Italy
| | - Natalia Martínez
- Laboratorio de Biotecnología de Aromas, Departamento de Química Orgánica, Facultad de Química-UdelaR, Gral. Flores 2124, 11800 Montevideo, Uruguay
| | - Yanine Arrieta-Garay
- Laboratorio de Biotecnología de Aromas, Departamento de Química Orgánica, Facultad de Química-UdelaR, Gral. Flores 2124, 11800 Montevideo, Uruguay
| | - Laura Fariña
- Area Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Departamento de Química Orgánica, Facultad de Química-UdelaR, Gral. Flores 2124, 11800 Montevideo, Uruguay
| | - Eduardo Boido
- Area Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Departamento de Química Orgánica, Facultad de Química-UdelaR, Gral. Flores 2124, 11800 Montevideo, Uruguay
| | - Eduardo Dellacassa
- Laboratorio de Biotecnología de Aromas, Departamento de Química Orgánica, Facultad de Química-UdelaR, Gral. Flores 2124, 11800 Montevideo, Uruguay.
| |
Collapse
|
23
|
Rossini C, Pandolfi E, Dellacassa E, Moyna P. Determination of 1,8-Cineole in Eucalyptus Essential Oils by Thin-Layer Chromatography and Densitometry. J AOAC Int 2020. [DOI: 10.1093/jaoac/78.1.115] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
A thin-layer chromatography (TLC) method with scanning is described for evaluation of the 1,8-cineole content of Eucalyptus essential oils. Samples were developed on silica gel G 60 with light petroleum–chloroform (70 + 30) as mobile phase. Color was developed with 4-dimethylaminobenzal-dehyde–sulfuric acid reagent. The absorbance of colored spots was measured at 460 nm. The response was linear between 15 to 75 μg of 1,8-cineole, with a correlation coefficient of 0.9997. The results of each assay were compared with those from gas–liquid chromatography (GLC). The TLC to GLC ratio was constant (0.92).
Collapse
Affiliation(s)
- Carmen Rossini
- Cátedra de Farmacognosia y Productos Naturales, Facultad de Quimica, CC 1157 Montevideo, Uruguay
| | - Enrique Pandolfi
- Cátedra de Farmacognosia y Productos Naturales, Facultad de Quimica, CC 1157 Montevideo, Uruguay
| | - Eduardo Dellacassa
- Cátedra de Farmacognosia y Productos Naturales, Facultad de Quimica, CC 1157 Montevideo, Uruguay
| | - Patrick Moyna
- Cátedra de Farmacognosia y Productos Naturales, Facultad de Quimica, CC 1157 Montevideo, Uruguay
| |
Collapse
|
24
|
González M, García ME, Slanis A, Bonini A, Fiedler S, Fariña L, Dellacassa E, Condurso C, Lorenzo D, Russo M, Tereschuk ML. Phytochemical Findings Evidencing Botanical Origin of New Propolis Type from North-West Argentina. Chem Biodivers 2019; 16:e1800442. [PMID: 30725525 DOI: 10.1002/cbdv.201800442] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Accepted: 02/04/2019] [Indexed: 12/22/2022]
Abstract
Propolis samples from north-west Argentina (Amaicha del Valle, Tucumán) were evaluated by palynology, FT-IR spectra, and RP-HPTLC. In addition, the volatile fraction was studied by HS-SPME-GC/MS. The botanical species most visited by Apis mellifera L. near the apiaries were collected and their RP-HPTLC extracts profiles were compared with propolis samples. In addition, GC/MS was performed for volatile compounds from Zuccagnia punctata Cav. (Fabaceae). FT-IR spectra and RP-HPTLC fingerprints of propolis samples showed similar profiles. In RP-HPTLC analyses, only Z. punctata presented a similar fingerprint to Amaicha propolis. The major volatile compounds present in both were trans-linalool oxide (furanoid), 6-camphenone, linalool, trans-pinocarveol, p-cymen-8-ol, and 2,3,6-trimethylbenzaldehyde. Potential variations for the Amaicha del Valle propolis volatile fraction as consequence of propolis sample preparation were demonstrated.
Collapse
Affiliation(s)
- Mariela González
- Departamento de Ingeniería de Procesos y Gestión Industrial, Facultad de Ciencias Exactas y Tecnología, Universidad Nacional de Tucumán, San Miguel de Tucumán, 4000, República Argentina
| | - María E García
- Laboratorio de Palinología, Fundación Miguel Lillo, Miguel Lillo 251, San Miguel de Tucumán, 4000, República Argentina
| | - Alberto Slanis
- Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, Miguel Lillo 250, San Miguel de Tucumán, 4000, República Argentina
| | - Ana Bonini
- Laboratorio de Biotecnología de Aromas, Facultad de Química, UdelaR, Gral. Flores 2124, 11800-, Montevideo, Uruguay
| | - Stephanie Fiedler
- Laboratorio de Biotecnología de Aromas, Facultad de Química, UdelaR, Gral. Flores 2124, 11800-, Montevideo, Uruguay
| | - Laura Fariña
- Laboratorio de Biotecnología de Aromas, Facultad de Química, UdelaR, Gral. Flores 2124, 11800-, Montevideo, Uruguay
| | - Eduardo Dellacassa
- Laboratorio de Biotecnología de Aromas, Facultad de Química, UdelaR, Gral. Flores 2124, 11800-, Montevideo, Uruguay
| | - Concetta Condurso
- Universitá di Messina, Viale Stagno d'Alcontres, 98166, Messina, Italy
| | - Daniel Lorenzo
- Laboratorio de Biotecnología de Aromas, Facultad de Química, UdelaR, Gral. Flores 2124, 11800-, Montevideo, Uruguay
| | - Marcos Russo
- Estación Experimental Agroindustrial Obispo Colombres, Av. William Cross 3150, San Miguel de Tucumán, T4101XAC, República Argentina
| | - María L Tereschuk
- Departamento de Ingeniería de Procesos y Gestión Industrial, Facultad de Ciencias Exactas y Tecnología, Universidad Nacional de Tucumán, San Miguel de Tucumán, 4000, República Argentina
| |
Collapse
|
25
|
Fernández-Fernández AM, Iriondo-DeHond A, Dellacassa E, Medrano-Fernandez A, del Castillo MD. Assessment of antioxidant, antidiabetic, antiobesity, and anti-inflammatory properties of a Tannat winemaking by-product. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03252-w] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
26
|
Martin V, Fariña L, Medina K, Boido E, Dellacassa E, Mas A, Carrau F. Oenological attributes of the yeast Hanseniaspora vineaeand its application for white and red winemaking. BIO Web Conf 2019. [DOI: 10.1051/bioconf/20191202010] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Flavour and some compounds associated with wine colour are known to be yeast strain-dependent. These metabolites are important for the sensory quality of wines, studies searching for increase aroma and color are a key area today in winemaking. The aim of this work was to study the oenological potential of the two main strains of Hanseniaspora vineae,native to Uruguay to better understand their successful application at winery level. It is known that these strains contribute with extracellular proteases and β-glucosidase enzyme activities that might increase cell lysis and flavor depending in grape varieties. Application and nutrient management of the process of these strains in production of white wines (Chardonnay, Macabeo and Petit Manseng) and red wine Tannat are discussed. Wines were evaluated to determine the volatile compounds composition and their effect compared to conventional processes. Low production of short and medium chain fatty acids and ethyl esters, and high production of acetate esters and isoprenoids are found compared to S. cerevisiaestrains. The most outstanding characteristic of the species H. vineaewas the production of benzenoids, phenylpropanoids and acetate esters. This behavior was reflected in the sensory evaluation, where all the fermentations performed with H. vineaewere considered superior compared to Saccharomyces cerevisiaewine strains.
Collapse
|
27
|
Minteguiaga M, Dellacassa E, Iramain MA, Catalán CA, Brandán SA. FT-IR, FT-Raman, UV–Vis, NMR and structural studies of carquejyl acetate, a distinctive component of the essential oil from Baccharis trimera (less.) DC. (Asteraceae). J Mol Struct 2019. [DOI: 10.1016/j.molstruc.2018.10.010] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
28
|
Medina K, Boido E, Fariña L, Ares G, Dellacassa E, Carrau F. Impact on Tannat wines aroma produced by different yeast using three vinification systems. BIO Web Conf 2019. [DOI: 10.1051/bioconf/20191202007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Vinifications were conducted using pure cultures of Saccharomyces cerevisiae, and mixed cultures by sequential inoculation of a Hanseniaspora vineae (T02/05F) and Hanseniaspora clermontiae (A10/82F), with a Saccharomyces cerevisiae conventional strain. The vinification systems applied to Tannat grapes were defined: semipilot, pilot and industrial scale. Fifty-one volatile compounds were identified in all the vinifications, sixteen of them were above the aroma threshold values and potentially contributed to the final sensory profiles. A sensory characterization of aroma was carried out using the projective mapping technique, with forty-eight consumers who made evaluation of the three vinifications. Multiple factorial analysis was used to compare the chemical and sensory data to find correlations. The results obtained from both methodologies were coincident, confirming the aromatic tendencies found in the different vinifications. Both studies demonstrated that wines obtained by semipilot scale was characterized by descriptors associated with “chemical” and “floral”; those from pilot vinification by the “spicy” descriptor; while industrial vinification produced wines described as “fruit” and “wood”.
Collapse
|
29
|
Boido E, Fariña L, Barnaba C, Arrieta Y, Larcher R, Nicolini G, Carrau F, Dellacassa E. Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolites. BIO Web Conf 2019. [DOI: 10.1051/bioconf/20191202035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Study of secondary grape metabolites, such as polyphenol compounds (anthocyanins, flavonols, flavan-3-ols), volatile compounds present in grapes in both free and glycoside forms (monoterpenols, norisoprenoids, benzenoids), allowed us to characterize grape varieties and to suggest the best winemaking practices to maximize their enological potential. The Vitis viníferas studied in the present work are less frequent red grape varieties cultivated in small vineyards in southern Uruguay (Montevideo and Canelones Provinces): Ancellota, Aspiran Bouschet (syn. Lacryma Christi), Marselan (Grenache × Cabernet Sauvignon), Arinarnoa (Tannat × Cabernet Sauvignon), Egiodola (Abouriou × Tinta Negra Mole) and Caladoc (Malbec × Grenache).
Collapse
|
30
|
Barnaba C, Larcher R, Nardin T, Dellacassa E, Nicolini G. Glycosylated simple phenolic profiling of food tannins using high resolution mass spectrometry (Q-Orbitrap). Food Chem 2018; 267:196-203. [DOI: 10.1016/j.foodchem.2017.11.048] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2017] [Revised: 09/05/2017] [Accepted: 11/13/2017] [Indexed: 01/14/2023]
|
31
|
Minteguiaga M, Dellacassa E, Iramain MA, Catalán CA, Brandán SA. Synthesis, spectroscopic characterization and structural study of 2-isopropenyl-3-methylphenol, carquejiphenol, a carquejol derivative with potential medicinal use. J Mol Struct 2018. [DOI: 10.1016/j.molstruc.2018.04.001] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
32
|
Minteguiaga M, González A, Cassel E, Umpierrez N, Fariña L, Dellacassa E. Volatile Constituents fromBaccharisspp. L. (Asteraceae): Chemical Support for the Conservation of Threatened Species in Uruguay. Chem Biodivers 2018. [DOI: 10.1002/cbdv.201800017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Manuel Minteguiaga
- Laboratorio de Biotecnología de Aromas; Departamento de Química Orgánica; Facultad de Química; Universidad de la República (FQ-UdelaR); Av. General Flores 2124 CP: 11800 Montevideo Uruguay
| | - Andrés González
- Facultad de Agronomía; Universidad de la República (Fagro-UdelaR); Av. E. Garzón 780 Montevideo Uruguay
| | - Eduardo Cassel
- Laboratório de Operações Unitárias (LOPE); Faculdade de Engenharia; PUCRS; Av. Ipiranga 6681 90619-900 Porto Alegre RS Brasil
| | - Noelia Umpierrez
- Laboratorio de Biotecnología de Aromas; Departamento de Química Orgánica; Facultad de Química; Universidad de la República (FQ-UdelaR); Av. General Flores 2124 CP: 11800 Montevideo Uruguay
| | - Laura Fariña
- Laboratorio de Biotecnología de Aromas; Departamento de Química Orgánica; Facultad de Química; Universidad de la República (FQ-UdelaR); Av. General Flores 2124 CP: 11800 Montevideo Uruguay
| | - Eduardo Dellacassa
- Laboratorio de Biotecnología de Aromas; Departamento de Química Orgánica; Facultad de Química; Universidad de la República (FQ-UdelaR); Av. General Flores 2124 CP: 11800 Montevideo Uruguay
| |
Collapse
|
33
|
Barnaba C, Dellacassa E, Nicolini G, Nardin T, Serra M, Larcher R. Non-targeted glycosidic profiling of international wines using neutral loss-high resolution mass spectrometry. J Chromatogr A 2018; 1557:75-89. [PMID: 29748090 DOI: 10.1016/j.chroma.2018.05.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2017] [Revised: 03/04/2018] [Accepted: 05/03/2018] [Indexed: 01/28/2023]
Abstract
Many metabolites naturally occur as glycosides, since sugar moieties can be crucial for their biological activity and increase their water solubility. In the plant kingdom they may occur as glycosides or sugar esters, depending on precursor chemical structure, and in wine they have traditionally attracted attention due to their organoleptic properties, such as astringency and bitterness, and because they affect the colour and aroma of wines. A new approach directed at detailed description of glycosides in a large selection of monovarietal wines (8 samples each of Pinot Blanc, Muller Thurgau, Riesling, Traminer, Merlot, Pinot Noir and Cabernet Sauvignon) was developed by combining high performance liquid chromatography with high resolution tandem mass spectrometry. Analytical separation was performed on an Accucore™ Polar Premium LC column, while mass analysis was performed in negative ion mode with an non-targeted screening approach, using a Full MS/AIF/NL dd-MS2 experiment at a resolving power of 140,000 FWHM. Over 280 glycoside-like compounds were detected, of which 133 (including low-molecular weight phenols, flavonoids and monoterpenols) were tentatively identified in the form of pentose (6), deoxyhexose (17), hexose (73), hexose-pentose (16), hexose-deoxyhexose (7), dihexose (5) and hexose ester (9) derivatives. It was not possible to univocally define the corresponding chemical structure for the remaining 149 glycosides. Non-parametric statistical analysis showed it was possible to well characterise the glycosylated profile of all red and Traminer wines, while the identified glycosides were almost entirely lacking in Pinot Blanc, Riesling and Muller Thurgau wines. Also Tukey's Honestly Significant Difference test (p < 0.05) and Principal Component Analysis confirmed that it was possible to almost entirely distinguish the selected red wines from each other according to their glycosylated profile.
Collapse
Affiliation(s)
- C Barnaba
- Centro Trasferimento Tecnologico, Fondazione E. Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy
| | - E Dellacassa
- Universidad de la Republica Uruguay, Facultad de Quimica, Gral. Flores 2124, C.P. 11800, Montevideo, Uruguay
| | - G Nicolini
- Centro Trasferimento Tecnologico, Fondazione E. Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy
| | - T Nardin
- Centro Trasferimento Tecnologico, Fondazione E. Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy
| | - M Serra
- Centro Trasferimento Tecnologico, Fondazione E. Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy
| | - R Larcher
- Centro Trasferimento Tecnologico, Fondazione E. Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy.
| |
Collapse
|
34
|
Ricciardi Verrastro B, Maria Torres A, Ricciardi G, Teibler P, Maruñak S, Barnaba C, Larcher R, Nicolini G, Dellacassa E. The effects of Cissampelos pareira extract on envenomation induced by Bothropsdiporus snake venom. J Ethnopharmacol 2018; 212:36-42. [PMID: 28943445 DOI: 10.1016/j.jep.2017.09.015] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2017] [Revised: 09/05/2017] [Accepted: 09/14/2017] [Indexed: 06/07/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Ophidian accidents are a serious public health problem in Argentina; the Bothrops species is responsible for 97% of these accidents, and in particular, B. diporus is responsible for 80% of them. In the northeast of the country (Corrientes Provinces), Cissampelos pareira L. (Menispermaceae) is commonly used against the venom of B. diporus; its use is described in almost all ethnobotanical literature from countries where the plant grows. AIM OF THE STUDY In this study, the in vitro and in vivo antivenom activities of C. pareira extracts were evaluated against B. diporus venom, with a particular focus on the local effects associated with envenoming. The seasonal influence on the chemical composition of the active extracts was also studied, in order determine the associated range of variability and its influence on the antivenom activity. MATERIALS AND METHODS This research was conducted using aerial parts (leaves, flowers, tender stems) and roots of Cissampelos pareira collected from two different phytogeographic regions of Corrientes (Argentina); Paso de la Patria and Lomas de Vallejos. In addition, to perform a seasonal analysis and to evaluate the metabolic stability, material was collected at three different growth stages. In vivo and in vitro anti-snake venom activities were tested, and a bio-guided chromatographic separation was performed in order to determine the active chemicals involved. The fractions obtained were analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and the chemical profile of the most active constituent was analyzed by ultra high-performance liquid chromatography coupled to quadrupole/high-resolution mass spectrometry (Q-Orbitrap). (UHPLC-MS). RESULTS The alcoholic extract was found to be the most active The bio-guided fractionation allowed selection one fraction to be analyzed by UHPLC-MS in order to identify the components responsible for the activities found; this identified five possible flavonoids. CONCLUSIONS Our studies of the activity of C. pareira against the venom of B. diporus have confirmed that this species possesses inhibitory effects in both in vitro and in vivo models. Moreover, the present data demonstrate that certain flavonoids may mitigate some of the venom-induced local tissue damage.
Collapse
Affiliation(s)
- Bárbara Ricciardi Verrastro
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste, Av. Libertad 5470, 3400 Corrientes, Argentina.
| | - Ana Maria Torres
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste, Av. Libertad 5470, 3400 Corrientes, Argentina.
| | - Gabriela Ricciardi
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste, Av. Libertad 5470, 3400 Corrientes, Argentina.
| | - Pamela Teibler
- Facultad de Veterinaria, Universidad Nacional del Nordeste, Sargento Cabral 2139, 3400 Corrientes, Argentina.
| | - Silvana Maruñak
- Facultad de Veterinaria, Universidad Nacional del Nordeste, Sargento Cabral 2139, 3400 Corrientes, Argentina.
| | - Chiara Barnaba
- Facultad de Química, Universidad de la República, Av General Flores 2124, 11800 Montevideo, Uruguay.
| | - Roberto Larcher
- Facultad de Química, Universidad de la República, Av General Flores 2124, 11800 Montevideo, Uruguay.
| | - Giorgio Nicolini
- Facultad de Química, Universidad de la República, Av General Flores 2124, 11800 Montevideo, Uruguay.
| | - Eduardo Dellacassa
- Centro Trasferimento Tecnologico, Fondazione Edmund Mach di San Michele all'Adige, Via E. Mach 1, 38010-S Michele all'Adige, TN, Italy.
| |
Collapse
|
35
|
Minteguiaga M, Dellacassa E, Iramain MA, Catalán CA, Brandán SA. A structural and spectroscopic study on carquejol, a relevant constituent of the medicinal plant Baccharis trimera (Less.) DC. (Asteraceae). J Mol Struct 2017. [DOI: 10.1016/j.molstruc.2017.08.068] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
36
|
Barnaba C, Dellacassa E, Nicolini G, Giacomelli M, Roman Villegas T, Nardin T, Larcher R. Targeted and untargeted high resolution mass approach for a putative profiling of glycosylated simple phenols in hybrid grapes. Food Res Int 2017; 98:20-33. [PMID: 28610729 DOI: 10.1016/j.foodres.2017.01.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2016] [Revised: 11/25/2016] [Accepted: 01/12/2017] [Indexed: 11/18/2022]
Abstract
Vitis vinifera is one of the most widespread grapevines around the world representing the raw material for high quality wine production. The availability of more resistant interspecific hybrid vine varieties, developed from crosses between Vitis vinifera and other Vitis species, has generated much interest, also due to the low environmental effect of production. However, hybrid grape wine composition and varietal differences between interspecific hybrids have not been well defined, particularly for the simple phenols profile. The dynamic of these phenols in wines, where the glycosylated forms can be transformed into the free ones during winemaking, also raises an increasing health interest by their role as antoxidants in wine consumers. In this work an on-line SPE clean-up device, to reduce matrix interference, was combined with ultra-high liquid chromatography-high resolution mass spectrometry in order to increase understanding of the phenolic composition of hybrid grape varieties. Specifically, the phenolic composition of 4 hybrid grape varieties (red, Cabernet Cantor and Prior; white, Muscaris and Solaris) and 2 European grape varieties (red, Merlot; white, Chardonnay) was investigated, focusing on free and glycosidically bound simple phenols and considering compound distribution in pulp, skin, seeds and wine. Using a targeted approach 53 free simple phenols and 7 glycosidic precursors were quantified with quantification limits ranging from 0.001 to 2mgKg-1 and calibration R2 of 0.99 for over 86% of compounds. The untargeted approach made it possible to tentatively identify 79 glycosylated precursors of selected free simple phenols in the form of -hexoside (N=30), -pentoside (21), -hexoside-hexoside (17), -hexoside-pentoside (4), -pentoside-hexoside (5) and -pentoside-pentoside (2) derivatives on the basis of accurate mass, isotopic pattern and MS/MS fragmentation.
Collapse
Affiliation(s)
- Chiara Barnaba
- Centro Trasferimento Tecnologico, Fondazione E. Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy
| | - Eduardo Dellacassa
- Universidad de la Republica Uruguay, Facultad de Quimica, Gral. Flores 2124, C.P. 11800, Montevideo, Uruguay
| | - Giorgio Nicolini
- Centro Trasferimento Tecnologico, Fondazione E. Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy
| | - Mattia Giacomelli
- Centro Trasferimento Tecnologico, Fondazione E. Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy
| | - Tomas Roman Villegas
- Centro Trasferimento Tecnologico, Fondazione E. Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy
| | - Tiziana Nardin
- Centro Trasferimento Tecnologico, Fondazione E. Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy
| | - Roberto Larcher
- Centro Trasferimento Tecnologico, Fondazione E. Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy.
| |
Collapse
|
37
|
Ferrari V, Dellacassa E, Coniberti A, Disegna E. Role of grapevine vegetative expression on Aspergillus spp. incidence and OTA accumulation in wines produced in a temperate humid climate. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 34:299-306. [PMID: 27775486 DOI: 10.1080/19440049.2016.1252064] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Aspergillus spp. and Penicillium spp. are the main producers of ochratoxin A (OTA), a mycotoxin responsible for fatal human diseases. Some authorities have established a maximum of 2 μg/L of OTA in wine. Although the incidence and occurrence of OTA in grapes and wine is highly related to climate conditions, as has been extensively documented, there is no conclusive information on the effects of cultivation systems on the presence of OTA. This study focuses on determining the effect of the trellis system, planting density and cordon height on plant microclimate and thus on Aspergillus spp. contamination and OTA production in Tannat wines in Southern Uruguay. Two experiments were conducted during the 2010-2011 growing season: (1) a strip split plot design with five replicates and two cordon heights (CH) (0.5 m and 1.0 m above the soil) were compared in two planting densities (PD) (0.8 and 1.5 m between plants); (2) a randomised complete block design, vertical shoot positioning (VSP) versus Lyra trellis systems were evaluated. The results suggest that, even the macro- and micro-climate growing conditions play an important part in Aspergillus developing on grapes. Agronomical practices also have an undoubted impact on the risk and control of OTA accumulation in wine.
Collapse
Affiliation(s)
- Virginia Ferrari
- a Instituto Nacional de Investigación Agropecuaria , Estación Experimental Las Brujas , 90200 Canelones , Uruguay
| | - Eduardo Dellacassa
- b Sección Enología , Facultad de Química , UdelaR, Gral. Flores 2124, 11800 Montevideo , Uruguay.,c Laboratorio de Biotecnología de Aromas, Departamento de Química Orgánica, Facultad de Química , UdelaR, Gral. Flores 2124, 11800 Montevideo , Uruguay
| | - Andrés Coniberti
- a Instituto Nacional de Investigación Agropecuaria , Estación Experimental Las Brujas , 90200 Canelones , Uruguay
| | - Edgardo Disegna
- a Instituto Nacional de Investigación Agropecuaria , Estación Experimental Las Brujas , 90200 Canelones , Uruguay
| |
Collapse
|
38
|
Dellacassa E, Trenchs O, Fariña L, Debernardis F, Perez G, Boido E, Carrau F. Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora. Int J Food Microbiol 2016; 241:161-167. [PMID: 27783969 DOI: 10.1016/j.ijfoodmicro.2016.10.014] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2016] [Revised: 09/28/2016] [Accepted: 10/11/2016] [Indexed: 11/26/2022]
Abstract
A pineapple vinification process was conducted through inoculated and spontaneous fermentation to develop a process suitable for a quality beverage during two successive vintages in Huambo, Angola. Wines obtained with the conventional Saccharomyces cerevisiae strain, were analysed by gas chromatography, and a total of 61 volatile constituents were detected in the volatile fraction and 18 as glycosidically bound aroma compounds. Concentration levels of carbonyl and sulphur compounds were in agreement with the limited information reported about pineapple fruits of other regions. We report, for the first time in pineapple wines, the presence of significant concentrations of lactones, ketones, terpenes, norisoprenoids and a variety of volatile phenols. Eight native yeast strains were isolated from spontaneous batches. Further single-strain fermentations allowed us to characterise their suitability for commercial fermentation. Three native strains (Hanseniaspora opuntiae, H. uvarum and Meyerozyma guilliermondii) were selected with sensory potential to ferment pineapple fruits with increased flavour diversity. Results obtained here contribute to a better understanding of quality fermentation alternatives of this tropical fruit in subtropical regions.
Collapse
Affiliation(s)
- Eduardo Dellacassa
- Laboratorio de Biotecnología de Aromas, Departamento de Química Orgánica, Facultad de Química, Universidad de la Republica, Gral. Flores 2124, 11800 Montevideo, Uruguay
| | - Oriol Trenchs
- Projeto Centro de Ensino e Pesquisa em Tecnologia Alimentar (CEPTA), Universidade José Eduardo dos Santos (UJES), Huambo, Angola
| | - Laura Fariña
- Area Enología y Biotecnologia de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la Republica, Gral. Flores 2124, 11800 Montevideo, Uruguay
| | - Florencia Debernardis
- Area Enología y Biotecnologia de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la Republica, Gral. Flores 2124, 11800 Montevideo, Uruguay
| | - Gabriel Perez
- Area Enología y Biotecnologia de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la Republica, Gral. Flores 2124, 11800 Montevideo, Uruguay
| | - Eduardo Boido
- Area Enología y Biotecnologia de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la Republica, Gral. Flores 2124, 11800 Montevideo, Uruguay
| | - Francisco Carrau
- Area Enología y Biotecnologia de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la Republica, Gral. Flores 2124, 11800 Montevideo, Uruguay.
| |
Collapse
|
39
|
Xavier VB, Minteguiaga M, Umpiérrez N, Vargas RMF, Dellacassa E, Cassel E. Olfactometry evaluation and antimicrobial analysis of essential oils from Baccharis dentata (Vell.) G.M. Barroso and Baccharis uncinella DC. Journal of Essential Oil Research 2016. [DOI: 10.1080/10412905.2016.1212739] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Vanessa B. Xavier
- Laboratório de Operações Unitárias, Faculdade de Engenharia, PUCRS, Porto Alegre, Brazil
| | - Manuel Minteguiaga
- Cátedra de Farmacognosia y Productos Naturales, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Noelia Umpiérrez
- Cátedra de Farmacognosia y Productos Naturales, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Rubem M. F. Vargas
- Laboratório de Operações Unitárias, Faculdade de Engenharia, PUCRS, Porto Alegre, Brazil
| | - Eduardo Dellacassa
- Cátedra de Farmacognosia y Productos Naturales, Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Eduardo Cassel
- Laboratório de Operações Unitárias, Faculdade de Engenharia, PUCRS, Porto Alegre, Brazil
| |
Collapse
|
40
|
Martin V, Giorello F, Fariña L, Minteguiaga M, Salzman V, Boido E, Aguilar PS, Gaggero C, Dellacassa E, Mas A, Carrau F. De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines. J Agric Food Chem 2016; 64:4574-4583. [PMID: 27193819 DOI: 10.1021/acs.jafc.5b05442] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Benzyl alcohol and other benzenoid-derived metabolites of particular importance in plants confer floral and fruity flavors to wines. Among the volatile aroma components in Vitis vinifera grape varieties, benzyl alcohol is present in its free and glycosylated forms. These compounds are considered to originate from grapes only and not from fermentative processes. We have found increased levels of benzyl alcohol in red Tannat wine compared to that in grape juice, suggesting de novo formation of this metabolite during vinification. In this work, we show that benzyl alcohol, benzaldehyde, p-hydroxybenzaldehyde, and p-hydroxybenzyl alcohol are synthesized de novo in the absence of grape-derived precursors by Hanseniaspora vineae. Levels of benzyl alcohol produced by 11 different H. vineae strains were 20-200 times higher than those measured in fermentations with Saccharomyces cerevisiae strains. These results show that H. vineae contributes to flavor diversity by increasing grape variety aroma concentration in a chemically defined medium. Feeding experiments with phenylalanine, tryptophan, tyrosine, p-aminobenzoic acid, and ammonium in an artificial medium were tested to evaluate the effect of these compounds either as precursors or as potential pathway regulators for the formation of benzenoid-derived aromas. Genomic analysis shows that the phenylalanine ammonia-lyase (PAL) and tyrosine ammonia lyase (TAL) pathways, used by plants to generate benzyl alcohols from aromatic amino acids, are absent in the H. vineae genome. Consequently, alternative pathways derived from chorismate with mandelate as an intermediate are discussed.
Collapse
Affiliation(s)
- Valentina Martin
- Sección Enología, Departamento Ciencia y Tecnología Alimentos, Facultad de Quimica, Universidad de la Republica , 11800 Montevideo, Uruguay
| | - Facundo Giorello
- Sección Enología, Departamento Ciencia y Tecnología Alimentos, Facultad de Quimica, Universidad de la Republica , 11800 Montevideo, Uruguay
| | - Laura Fariña
- Sección Enología, Departamento Ciencia y Tecnología Alimentos, Facultad de Quimica, Universidad de la Republica , 11800 Montevideo, Uruguay
- Departamento de Biología, Departamento de Biología Molecular, Instituto de Investigaciones Biológicas Clemente Estable , 11600 Montevideo, Uruguay
| | - Manuel Minteguiaga
- Catedra de Farmacognosia y Productos Naturales, Departamento de Quimica Orgánica, Facultad de Quimica, Universidad de la Republica , 11800 Montevideo, Uruguay
| | - Valentina Salzman
- Laboratorio de Biología Celular de Membranas, Institut Pasteur de Montevideo , 11400 Montevideo, Uruguay
- Laboratorio de Biología Celular de Membranas, IIB-INTECH, CONICET, Universidad Nacional de San Martin , San Martin, Argentina
| | - Eduardo Boido
- Sección Enología, Departamento Ciencia y Tecnología Alimentos, Facultad de Quimica, Universidad de la Republica , 11800 Montevideo, Uruguay
| | - Pablo S Aguilar
- Laboratorio de Biología Celular de Membranas, Institut Pasteur de Montevideo , 11400 Montevideo, Uruguay
- Laboratorio de Biología Celular de Membranas, IIB-INTECH, CONICET, Universidad Nacional de San Martin , San Martin, Argentina
| | - Carina Gaggero
- Departamento de Biología, Departamento de Biología Molecular, Instituto de Investigaciones Biológicas Clemente Estable , 11600 Montevideo, Uruguay
| | - Eduardo Dellacassa
- Catedra de Farmacognosia y Productos Naturales, Departamento de Quimica Orgánica, Facultad de Quimica, Universidad de la Republica , 11800 Montevideo, Uruguay
| | - Albert Mas
- Deptamento de Bioquímica y Biotecnología, Faculty of Oneology, University Rovira i Virgili , 43007 Tarragona, Spain
| | - Francisco Carrau
- Sección Enología, Departamento Ciencia y Tecnología Alimentos, Facultad de Quimica, Universidad de la Republica , 11800 Montevideo, Uruguay
| |
Collapse
|
41
|
Martin V, Boido E, Giorello F, Mas A, Dellacassa E, Carrau F. Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds byHanseniaspora vineaestrains. Yeast 2016; 33:323-8. [DOI: 10.1002/yea.3159] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2015] [Revised: 02/25/2016] [Accepted: 02/27/2016] [Indexed: 01/11/2023] Open
Affiliation(s)
- Valentina Martin
- Sección Enología, Departamento de Ciencia y Tecnologá de los Alimentos, Facultad de Quimica; Universidad de la República; Montevideo Uruguay
| | - Eduardo Boido
- Sección Enología, Departamento de Ciencia y Tecnologá de los Alimentos, Facultad de Quimica; Universidad de la República; Montevideo Uruguay
| | - Facundo Giorello
- Sección Enología, Departamento de Ciencia y Tecnologá de los Alimentos, Facultad de Quimica; Universidad de la República; Montevideo Uruguay
| | - Albert Mas
- Departamento de Bioquímica y Biotecnología; Universitat Rovira I Virgili; Tarragona Spain
| | - Eduardo Dellacassa
- Laboratorio de Biotecnología de Aromas, Departamento de Química Orgánica, Facultad de Quimica; Universidad de la República; Montevideo Uruguay
| | - Francisco Carrau
- Sección Enología, Departamento de Ciencia y Tecnologá de los Alimentos, Facultad de Quimica; Universidad de la República; Montevideo Uruguay
| |
Collapse
|
42
|
Medina K, Boido E, Fariña L, Dellacassa E, Carrau F. Non-SaccharomycesandSaccharomycesstrains co-fermentation increases acetaldehyde accumulation: effect on anthocyanin-derived pigments in Tannat red wines. Yeast 2016; 33:339-43. [DOI: 10.1002/yea.3156] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2015] [Revised: 01/26/2016] [Accepted: 02/05/2016] [Indexed: 11/09/2022] Open
Affiliation(s)
- Karina Medina
- Universidad de la Republica; Sección Enología Department of Food Science and Technology Facultad de Quimica; Montevideo Uruguay
| | - Eduardo Boido
- Universidad de la Republica; Sección Enología Department of Food Science and Technology Facultad de Quimica; Montevideo Uruguay
| | - Laura Fariña
- Universidad de la Republica; Sección Enología Department of Food Science and Technology Facultad de Quimica; Montevideo Uruguay
| | - Eduardo Dellacassa
- Universidad de la Republica Aroma Biotechnology Laboratory; Department of Organic Chemistry Facultad de Quimica; Montevideo Uruguay
| | - Francisco Carrau
- Universidad de la Republica; Sección Enología Department of Food Science and Technology Facultad de Quimica; Montevideo Uruguay
| |
Collapse
|
43
|
Castilho CVV, Bizzo HR, Santos MCDS, Barbi NDS, Dias JCM, de Aguiar PF, Dellacassa E, Martinez N, Pinto SC, Leitão SG. Evaluation of the chemical composition of the essential oil from a Brazilian Poejo, Hesperozygis myrtoides (St. Hill ex Benth.) Epling at different collection periods and sites. Journal of Essential Oil Research 2016. [DOI: 10.1080/10412905.2015.1133459] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Caroline V. V. Castilho
- Universidade Federal do Rio de Janeiro, Faculdade de Farmácia, CCS, Bloco A 2º andar, Ilha do Fundão, 21941-590, Rio de Janeiro, Brazil
| | - Humberto R. Bizzo
- Embrapa Agroindústria de Alimentos, 23020-470, Avenida das Américas-RJ, Brazil
| | | | - Nancy dos S. Barbi
- Universidade Federal do Rio de Janeiro, Faculdade de Farmácia, CCS, Bloco A 2º andar, Ilha do Fundão, 21941-590, Rio de Janeiro, Brazil
| | - Julio C. M. Dias
- Centro de Pesquisas e Desenvolvimento Leopoldo Américo Miguez de Mello (Cenpes), Petrobras, Rio de Janeiro, RJ, Brazil
| | - Paula F. de Aguiar
- Universidade Federal do Rio de Janeiro, Instituto de Química, Departamento de Química Analítica, CT, Rio de Janeiro, Brazil
| | | | - Natalia Martinez
- Facultad de Química, Universidad de la Republica, Montevideo, Uruguay
| | - Shaft C. Pinto
- Universidade Federal do Rio de Janeiro, Faculdade de Farmácia, CCS, Bloco A 2º andar, Ilha do Fundão, 21941-590, Rio de Janeiro, Brazil
- Curso de Farmácia/Campus UFRJ-Macaé, Rua Aluisio da Silva Gomes, 50, Granja dos Cavaleiros, Macaé, RJ, Brazil
| | - Suzana G. Leitão
- Universidade Federal do Rio de Janeiro, Faculdade de Farmácia, CCS, Bloco A 2º andar, Ilha do Fundão, 21941-590, Rio de Janeiro, Brazil
| |
Collapse
|
44
|
Minteguiaga M, Umpiérrez N, Xavier V, Lucas A, Mondin C, Fariña L, Cassel E, Dellacassa E. Recent Findings in the Chemistry of Odorants from FourBaccharisSpecies and Their Impact as Chemical Markers. Chem Biodivers 2015; 12:1339-48. [DOI: 10.1002/cbdv.201400329] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2014] [Indexed: 11/07/2022]
|
45
|
Minteguiaga M, Umpiérrez N, Fariña L, Falcão MA, Xavier VB, Cassel E, Dellacassa E. Impact of gas chromatography and mass spectrometry combined with gas chromatography and olfactometry for the sex differentiation of Baccharis articulata
by the analysis of volatile compounds. J Sep Sci 2015; 38:3038-46. [DOI: 10.1002/jssc.201500131] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2015] [Revised: 06/13/2015] [Accepted: 06/14/2015] [Indexed: 11/05/2022]
Affiliation(s)
- Manuel Minteguiaga
- Laboratorio de Biotecnología de Aromas. Facultad de Química; Universidad de la República. Montevideo; Uruguay
| | - Noelia Umpiérrez
- Laboratorio de Biotecnología de Aromas. Facultad de Química; Universidad de la República. Montevideo; Uruguay
| | - Laura Fariña
- Laboratorio de Biotecnología de Aromas. Facultad de Química; Universidad de la República. Montevideo; Uruguay
| | - Manuel A. Falcão
- Laboratório de Operações Unitárias (LOPE). Faculdade de Engenharia; Pontifícia Universidade Católica do Rio Grande do Sul; Porto Alegre Brasil
| | - Vanessa. B. Xavier
- Laboratório de Operações Unitárias (LOPE). Faculdade de Engenharia; Pontifícia Universidade Católica do Rio Grande do Sul; Porto Alegre Brasil
| | - Eduardo Cassel
- Laboratório de Operações Unitárias (LOPE). Faculdade de Engenharia; Pontifícia Universidade Católica do Rio Grande do Sul; Porto Alegre Brasil
| | - Eduardo Dellacassa
- Laboratorio de Biotecnología de Aromas. Facultad de Química; Universidad de la República. Montevideo; Uruguay
| |
Collapse
|
46
|
Torres AM, Camargo FJ, Ricciardi GA, Ricciardi AI, Dellacassa E. Nectandra megapotamica(Spreng.) Mez.: phytochemical characterization and neutralizing effect onBothrops diporusvenom. Journal of Essential Oil Research 2014. [DOI: 10.1080/10412905.2014.882277] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
47
|
Curutchet A, Dellacassa E, Ringuelet JA, Chaves AR, Viña SZ. Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha×piperita and M. spicata). Food Chem 2014; 143:231-8. [DOI: 10.1016/j.foodchem.2013.07.117] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2012] [Revised: 06/06/2013] [Accepted: 07/22/2013] [Indexed: 01/11/2023]
|
48
|
Da Silva C, Zamperin G, Ferrarini A, Minio A, Dal Molin A, Venturini L, Buson G, Tononi P, Avanzato C, Zago E, Boido E, Dellacassa E, Gaggero C, Pezzotti M, Carrau F, Delledonne M. The high polyphenol content of grapevine cultivar tannat berries is conferred primarily by genes that are not shared with the reference genome. Plant Cell 2013; 25:4777-88. [PMID: 24319081 PMCID: PMC3903987 DOI: 10.1105/tpc.113.118810] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2013] [Revised: 09/20/2013] [Accepted: 11/14/2013] [Indexed: 05/20/2023]
Abstract
The grapevine (Vitis vinifera) cultivar Tannat is cultivated mainly in Uruguay for the production of high-quality red wines. Tannat berries have unusually high levels of polyphenolic compounds, producing wines with an intense purple color and remarkable antioxidant properties. We investigated the genetic basis of these important characteristics by sequencing the genome of the Uruguayan Tannat clone UY11 using Illumina technology, followed by a mixture of de novo assembly and iterative mapping onto the PN40024 reference genome. RNA sequencing data for genome reannotation were processed using a combination of reference-guided annotation and de novo transcript assembly, allowing 5901 previously unannotated or unassembled genes to be defined and resulting in the discovery of 1873 genes that were not shared with PN40024. Expression analysis showed that these cultivar-specific genes contributed substantially (up to 81.24%) to the overall expression of enzymes involved in the synthesis of phenolic and polyphenolic compounds that contribute to the unique characteristics of the Tannat berries. The characterization of the Tannat genome therefore indicated that the grapevine reference genome lacks many genes that appear to be relevant for the varietal phenotype.
Collapse
Affiliation(s)
- Cecilia Da Silva
- Departamento de Biología Molecular, Instituto de Investigaciones Biológicas Clemente Estable, 11600 Montevideo, Uruguay
| | - Gianpiero Zamperin
- Centro di Genomica Funzionale, Dipartimento di Biotecnologie, Universitá degli Studi di Verona, 37134 Verona, Italy
| | - Alberto Ferrarini
- Centro di Genomica Funzionale, Dipartimento di Biotecnologie, Universitá degli Studi di Verona, 37134 Verona, Italy
| | - Andrea Minio
- Centro di Genomica Funzionale, Dipartimento di Biotecnologie, Universitá degli Studi di Verona, 37134 Verona, Italy
| | - Alessandra Dal Molin
- Centro di Genomica Funzionale, Dipartimento di Biotecnologie, Universitá degli Studi di Verona, 37134 Verona, Italy
| | - Luca Venturini
- Centro di Genomica Funzionale, Dipartimento di Biotecnologie, Universitá degli Studi di Verona, 37134 Verona, Italy
| | - Genny Buson
- Centro di Genomica Funzionale, Dipartimento di Biotecnologie, Universitá degli Studi di Verona, 37134 Verona, Italy
| | - Paola Tononi
- Centro di Genomica Funzionale, Dipartimento di Biotecnologie, Universitá degli Studi di Verona, 37134 Verona, Italy
| | - Carla Avanzato
- Centro di Genomica Funzionale, Dipartimento di Biotecnologie, Universitá degli Studi di Verona, 37134 Verona, Italy
| | - Elisa Zago
- Centro di Genomica Funzionale, Dipartimento di Biotecnologie, Universitá degli Studi di Verona, 37134 Verona, Italy
| | - Eduardo Boido
- Sección Enología, Facultad de Química, Universidad de la República,11800 Montevideo, Uruguay
| | - Eduardo Dellacassa
- Sección Enología, Facultad de Química, Universidad de la República,11800 Montevideo, Uruguay
| | - Carina Gaggero
- Departamento de Biología Molecular, Instituto de Investigaciones Biológicas Clemente Estable, 11600 Montevideo, Uruguay
| | - Mario Pezzotti
- Centro di Genomica Funzionale, Dipartimento di Biotecnologie, Universitá degli Studi di Verona, 37134 Verona, Italy
| | - Francisco Carrau
- Sección Enología, Facultad de Química, Universidad de la República,11800 Montevideo, Uruguay
| | - Massimo Delledonne
- Centro di Genomica Funzionale, Dipartimento di Biotecnologie, Universitá degli Studi di Verona, 37134 Verona, Italy
- Address correspondence to
| |
Collapse
|
49
|
Medina K, Boido E, Fariña L, Gioia O, Gomez ME, Barquet M, Gaggero C, Dellacassa E, Carrau F. Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae. Food Chem 2013; 141:2513-21. [PMID: 23870989 DOI: 10.1016/j.foodchem.2013.04.056] [Citation(s) in RCA: 163] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2013] [Revised: 03/18/2013] [Accepted: 04/19/2013] [Indexed: 10/26/2022]
Abstract
Discovery, characterisation and use of novel yeast strains for winemaking is increasingly regarded as a way for improving quality and to provide variation, including subtle characteristic differences in fine wines. The objective of this work was to evaluate the use of a native apiculate strain, selected from grapes, Hanseniaspora vineae (H. vineae) 02/5A. Fermentations were done in triplicate, working with 225 L oak barrels, using a Chardonnay grape must. Three yeast fermentation strategies were compared: conventional inoculation with a commercial Saccharomyces cerevisiae strain, ALG 804, sequential inoculation with H. vineae and then strain ALG 804 and spontaneous fermentation. Yeast strain identification was performed during fermentation, in which the apiculate strain was found to be active, until 9% of alcohol in volume, for the co-fermentation and the spontaneous fermentation was completed by three native S. cerevisiae strains. Basic winemaking parameters and some key chemical analysis, such as concentration of glycerol, biogenic amines, organic acids, and aroma compounds were analysed. Sensory analysis was done using a trained panel and further evaluated with professional winemakers. Sequential inoculation with H. vineae followed by S. cerevisiae resulted in relatively dry wines, with increased aroma and flavour diversity compared with wines resulting from inoculation with S. cerevisiae alone. Wines produced from sequential inoculations were considered, by a winemaker's panel, to have an increased palate length and body. Characteristics of wines derived from sequential inoculation could be explained due to significant increases in glycerol and acetyl and ethyl ester flavour compounds and relative decreases in alcohols and fatty acids. Aroma sensory analysis of wine character and flavour, attributed to winemaking using H. vineae, indicated a significant increase in fruit intensity described as banana, pear, apple, citric fruits and guava. GC analysis of the relative accumulation of 23 compounds to significantly different concentrations for the three fermentation strategies is discussed in relation to aroma compound composition.
Collapse
Affiliation(s)
- K Medina
- Enology Section, Food Science and Technology Department, Facultad de Quimica, Universidad de la Republica, 11800 Montevideo, Uruguay
| | | | | | | | | | | | | | | | | |
Collapse
|
50
|
Medina K, Boido E, Dellacassa E, Carrau F. Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation. Int J Food Microbiol 2012; 157:245-50. [DOI: 10.1016/j.ijfoodmicro.2012.05.012] [Citation(s) in RCA: 96] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2012] [Revised: 04/30/2012] [Accepted: 05/11/2012] [Indexed: 10/28/2022]
|