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Brault C, Segura V, Roques M, Lamblin P, Bouckenooghe V, Pouzalgues N, Cunty C, Breil M, Frouin M, Garcin L, Camps L, Ducasse MA, Romieu C, Masson G, Julliard S, Flutre T, Le Cunff L. Enhancing grapevine breeding efficiency through genomic prediction and selection index. G3 (Bethesda) 2024; 14:jkae038. [PMID: 38401528 PMCID: PMC10989862 DOI: 10.1093/g3journal/jkae038] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 02/09/2024] [Accepted: 02/18/2024] [Indexed: 02/26/2024]
Abstract
Grapevine (Vitis vinifera) breeding reaches a critical point. New cultivars are released every year with resistance to powdery and downy mildews. However, the traditional process remains time-consuming, taking 20-25 years, and demands the evaluation of new traits to enhance grapevine adaptation to climate change. Until now, the selection process has relied on phenotypic data and a limited number of molecular markers for simple genetic traits such as resistance to pathogens, without a clearly defined ideotype, and was carried out on a large scale. To accelerate the breeding process and address these challenges, we investigated the use of genomic prediction, a methodology using molecular markers to predict genotypic values. In our study, we focused on 2 existing grapevine breeding programs: Rosé wine and Cognac production. In these programs, several families were created through crosses of emblematic and interspecific resistant varieties to powdery and downy mildews. Thirty traits were evaluated for each program, using 2 genomic prediction methods: Genomic Best Linear Unbiased Predictor and Least Absolute Shrinkage Selection Operator. The results revealed substantial variability in predictive abilities across traits, ranging from 0 to 0.9. These discrepancies could be attributed to factors such as trait heritability and trait characteristics. Moreover, we explored the potential of across-population genomic prediction by leveraging other grapevine populations as training sets. Integrating genomic prediction allowed us to identify superior individuals for each program, using multivariate selection index method. The ideotype for each breeding program was defined collaboratively with representatives from the wine-growing sector.
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Affiliation(s)
- Charlotte Brault
- UMT Geno-Vigne®, IFV, INRAE, Institut Agro Montpellier, Montpellier 34398, France
- Institut Français de la vigne et du vin, Pôle National Matériel Végétal, Le Grau du Roi 30240, France
| | - Vincent Segura
- UMT Geno-Vigne®, IFV, INRAE, Institut Agro Montpellier, Montpellier 34398, France
- UMR AGAP Institut, Univ Montpellier, CIRAD, INRAE, Institut Agro Montpellier, Montpellier 34398, France
| | - Maryline Roques
- UMT Geno-Vigne®, IFV, INRAE, Institut Agro Montpellier, Montpellier 34398, France
- Institut Français de la vigne et du vin, Pôle National Matériel Végétal, Le Grau du Roi 30240, France
| | - Pauline Lamblin
- Institut Français de la vigne et du vin, Pôle National Matériel Végétal, Le Grau du Roi 30240, France
| | - Virginie Bouckenooghe
- UMT Geno-Vigne®, IFV, INRAE, Institut Agro Montpellier, Montpellier 34398, France
- Institut Français de la vigne et du vin, Pôle National Matériel Végétal, Le Grau du Roi 30240, France
| | | | - Constance Cunty
- Institut Français de la vigne et du vin, Pôle National Matériel Végétal, Le Grau du Roi 30240, France
- Centre du Rosé, Vidauban 83550, France
| | - Matthieu Breil
- UMT Geno-Vigne®, IFV, INRAE, Institut Agro Montpellier, Montpellier 34398, France
- Institut Français de la vigne et du vin, Pôle National Matériel Végétal, Le Grau du Roi 30240, France
| | - Marina Frouin
- Conservatoire du Vignoble Charentais, Institut de Formation de Richemont, Cherves-Richemont 16370, France
| | - Léa Garcin
- Institut Français de la vigne et du vin, Pôle National Matériel Végétal, Le Grau du Roi 30240, France
- Conservatoire du Vignoble Charentais, Institut de Formation de Richemont, Cherves-Richemont 16370, France
| | - Louise Camps
- Conservatoire du Vignoble Charentais, Institut de Formation de Richemont, Cherves-Richemont 16370, France
| | - Marie-Agnès Ducasse
- Institut Français de la vigne et du vin, Pôle National Matériel Végétal, Le Grau du Roi 30240, France
| | - Charles Romieu
- UMT Geno-Vigne®, IFV, INRAE, Institut Agro Montpellier, Montpellier 34398, France
- UMR AGAP Institut, Univ Montpellier, CIRAD, INRAE, Institut Agro Montpellier, Montpellier 34398, France
| | - Gilles Masson
- Institut Français de la vigne et du vin, Pôle National Matériel Végétal, Le Grau du Roi 30240, France
- Centre du Rosé, Vidauban 83550, France
| | - Sébastien Julliard
- Conservatoire du Vignoble Charentais, Institut de Formation de Richemont, Cherves-Richemont 16370, France
| | - Timothée Flutre
- INRAE, CNRS, AgroParisTech, Université Paris-Saclay, GQE—Le Moulon, Gif-sur-Yvette 91190, France
| | - Loïc Le Cunff
- UMT Geno-Vigne®, IFV, INRAE, Institut Agro Montpellier, Montpellier 34398, France
- Institut Français de la vigne et du vin, Pôle National Matériel Végétal, Le Grau du Roi 30240, France
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Boulet JC, Abi-Habib E, Carrillo S, Roi S, Veran F, Verbaere A, Meudec E, Rattier A, Ducasse MA, Jørgensen B, Hansen J, Gall SL, Poncet-Legrand C, Cheynier V, Doco T, Vernhet A. Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries. Food Chem 2023; 406:135023. [PMID: 36470080 DOI: 10.1016/j.foodchem.2022.135023] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [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: 05/06/2022] [Revised: 10/26/2022] [Accepted: 11/19/2022] [Indexed: 11/27/2022]
Abstract
Concentrations of anthocyanins and tannins after extraction from berries in wines and from skin macerations in model solutions have been studied for two grape varieties, two maturation levels and two vintages berries. Characterization of the cell wall polysaccharides has also been performed, the classical method based on the analysis of the neutral sugars after depolymerization being completed by a comprehensive microarray polymer profiling (CoMPP). Extraction was lower in model solutions than in wines, with the same ranking: non acylated anthocyanins> tannins > p-coumaroylated anthocyanins. The polysaccharidic composition suggested a role of homogalacturonans, rhamnogalacturonans and extensins in the extraction process. A global explanation of the interactions between anthocyanins, tannins and polysaccharides is proposed.
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Affiliation(s)
- Jean-Claude Boulet
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France; INRAE, PROBE Research Infrastructure, PFP Polyphenols Analysis Facility, 34070 Montpellier, France.
| | - Elissa Abi-Habib
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France
| | - Stéphanie Carrillo
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France.
| | - Stéphanie Roi
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France.
| | - Fréderic Veran
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France.
| | - Arnaud Verbaere
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France; INRAE, PROBE Research Infrastructure, PFP Polyphenols Analysis Facility, 34070 Montpellier, France.
| | - Emmanuelle Meudec
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France; INRAE, PROBE Research Infrastructure, PFP Polyphenols Analysis Facility, 34070 Montpellier, France.
| | - Anais Rattier
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France; INRAE, PROBE Research Infrastructure, PFP Polyphenols Analysis Facility, 34070 Montpellier, France.
| | | | - Bodil Jørgensen
- Department of Plant and Environmental Sciences, University of Copenhagen, 1870 Frederiksberg, Denmark.
| | - Jeanett Hansen
- Department of Plant and Environmental Sciences, University of Copenhagen, 1870 Frederiksberg, Denmark.
| | - Sophie Le Gall
- INRAE, UR BIA, 44316 Nantes, France; INRAE, PROBE Research Infrastructure, BIBS Biopolymers Analysis Facility, 44316 Nantes, France.
| | - Céline Poncet-Legrand
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France.
| | - Véronique Cheynier
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France; INRAE, PROBE Research Infrastructure, PFP Polyphenols Analysis Facility, 34070 Montpellier, France.
| | - Thierry Doco
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France.
| | - Aude Vernhet
- Univ Montpellier, SPO, INRAE, Institut Agro Montpellier Supagro, 34070 Montpellier, France.
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Abi-Habib E, Vernhet A, Roi S, Carrillo S, Veran F, Ducasse MA, Poncet-Legrand C. Diffusion of phenolic compounds during a model maceration in winemaking: role of flesh and seeds. J Sci Food Agric 2023; 103:2004-2013. [PMID: 36369961 DOI: 10.1002/jsfa.12331] [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] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 10/21/2022] [Accepted: 11/12/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND During red winemaking, diffusion of phenolic compounds from the grape berry cells into the liquid phase occurs simultaneously with the adsorption of the same compounds onto the pulp. In previous studies, we quantified the proportions of polyphenols diffusing from the skins and then assessed the amounts that can be fixed by the pulp. In this work, we added the impact of seeds, also present during vinification, by carrying out macerations in a model medium with the following berry compartments: skins, seeds, skins + seeds, skins + seeds + pulp. RESULTS Interestingly, the seeds alone released a rather high amount of polyphenols. As soon as they were in the presence of cell walls of skin/flesh, and/or anthocyanins, the concentration of seed tannins in the solution dropped dramatically, due to a combined effect of adsorption and/or precipitation and/or chemical reactions. The pulp certainly adsorbed tannins, but they also tended to shift the extraction equilibria, and it seems that more tannins could be extracted from skins and seeds when pulp was present. Polyphenol amounts extracted in model systems with skins + seeds + pulp were close to what was extracted in microvinification. CONCLUSION These model experiments reflect relatively well extraction during microvinification experiments and highlight the respective impact of the grape berry's different compartments in the wine's final phenolic composition as well as some of the mechanisms involved. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Elissa Abi-Habib
- SPO, INRAE, Institut Agro, University of Montpellier, Montpellier, France
| | - Aude Vernhet
- SPO, INRAE, Institut Agro, University of Montpellier, Montpellier, France
| | - Stéphanie Roi
- SPO, INRAE, Institut Agro, University of Montpellier, Montpellier, France
| | - Stéphanie Carrillo
- SPO, INRAE, Institut Agro, University of Montpellier, Montpellier, France
| | - Fredéric Veran
- SPO, INRAE, Institut Agro, University of Montpellier, Montpellier, France
| | - Marie-Agnès Ducasse
- Institut Français de la Vigne et du Vin (French institute for Vine and Wine) IFV, Experimental Unit of Pech Rouge, Gruissan, France
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Leborgne C, Ducasse MA, Meudec E, Carrillo S, Verbaere A, Sommerer N, Bougreau M, Masson G, Vernhet A, Mouret JR, Cheynier V. Multi-method study of the impact of fermentation on the polyphenol composition and color of Grenache, Cinsault, and Syrah rosé wines. Food Chem 2022; 403:134396. [DOI: 10.1016/j.foodchem.2022.134396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 08/29/2022] [Accepted: 09/21/2022] [Indexed: 10/14/2022]
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Zerbib M, Cazals G, Ducasse MA, Enjalbal C, Saucier C. Evolution of Flavanol Glycosides during Red Grape Fermentation. Molecules 2018; 23:molecules23123300. [PMID: 30545151 PMCID: PMC6321447 DOI: 10.3390/molecules23123300] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [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: 11/15/2018] [Revised: 12/04/2018] [Accepted: 12/07/2018] [Indexed: 12/23/2022] Open
Abstract
Monomeric and dimeric flavanol glycosides were quantified by UHPLC-MRM in Syrah (SYR) and Grenache (GRE) grapes and in their corresponding wines for the first time. Quantities were extremely variable depending on grape tissue (seeds or skins) and during fermentation. Overall, 22 monomeric and dimeric mono- and diglycosides were determined with concentrations ranging from 0.7 nanograms to 0.700 micrograms per gram of grape tissue, and 0 to 60 micrograms per liter for wines. The evolution of the glycosides' composition during winemaking suggests that almost all these compounds originate in the grapes themselves and display different extraction kinetics during winemaking. One isomer of the monomeric (epi) flavanol monoglycosides seemed to be biosynthesized by yeasts during wine fermentation. The sharp decrease in concentration of some isomers at the late stages of fermentation or after pressing suggests that some grape glycosidase activities convert these compounds into non-glycosylated flavanols.
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Affiliation(s)
- Marie Zerbib
- SPO, Univ Montpellier, INRA, Montpellier Supagro, 34000 Montpellier, France.
| | | | - Marie-Agnès Ducasse
- UMT Minicave, Institut Français de la Vigne et du Vin, 11430 Gruissan, France.
| | | | - Cédric Saucier
- SPO, Univ Montpellier, INRA, Montpellier Supagro, 34000 Montpellier, France.
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El Darra N, Rajha HN, Ducasse MA, Turk MF, Grimi N, Maroun RG, Louka N, Vorobiev E. Effect of pulsed electric field treatment during cold maceration and alcoholic fermentation on major red wine qualitative and quantitative parameters. Food Chem 2016; 213:352-360. [DOI: 10.1016/j.foodchem.2016.06.073] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2016] [Revised: 06/21/2016] [Accepted: 06/22/2016] [Indexed: 10/21/2022]
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Roland A, Delpech S, Dagan L, Ducasse MA, Cavelier F, Schneider R. Innovative analysis of 3-mercaptohexan-1-ol, 3-mercaptohexylacetate and their corresponding disulfides in wine by stable isotope dilution assay and nano-liquid chromatography tandem mass spectrometry. J Chromatogr A 2016; 1468:154-163. [DOI: 10.1016/j.chroma.2016.09.043] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2016] [Revised: 09/15/2016] [Accepted: 09/20/2016] [Indexed: 10/21/2022]
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El Darra N, Turk MF, Ducasse MA, Grimi N, Maroun RG, Louka N, Vorobiev E. Changes in polyphenol profiles and color composition of freshly fermented model wine due to pulsed electric field, enzymes and thermovinification pretreatments. Food Chem 2015; 194:944-50. [PMID: 26471638 DOI: 10.1016/j.foodchem.2015.08.059] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [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: 04/01/2015] [Revised: 08/17/2015] [Accepted: 08/17/2015] [Indexed: 11/15/2022]
Abstract
This work compares the effects of three pretreatments techniques: pulsed electric fields (PEFs), enzymes treatment (ET) and thermovinification (TV) on the improving of extraction of main phenolic compounds, color characteristics (L(∗)a(∗)b(∗)), and composition (copigmentation, non-discolored pigments) of freshly fermented model wine from Cabernet Sauvignon variety. The pretreatments produced differences in the wines, with the color of the freshly fermented model wine obtained from PEF and TV pretreated musts being the most different with an increase of 56% and 62%, respectively, compared to the control, while the color only increased by 22% for ET. At the end of the alcoholic fermentation, the contents of anthocyanins for all the pretreatments were not statistically different. However, for the content of total phenolics and total flavonols, PEF and TV were statistically different, but ET was not statistically different. The contents of flavonols in musts pretreated by PEF and TV were significantly higher comparing to the control. An increase of 48% and 97% was noted respectively, and only 4% for ET. A similar result was observed for the total phenolics with an increase by 18% and 32% respectively for PEF and TV, and only 3% for ET comparing to the control. The results suggest that the higher intensity and the difference of color composition between the control and pretreated freshly fermented model wines were not related only to a higher content of residual native polyphenols in these freshly fermented model wines. Other phenomena such as copigmentation and formation of derived pigments may be favored by these pretreatments.
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Affiliation(s)
- Nada El Darra
- Sorbonne Universités, Université de Technologie de Compiègne, EA 4297 TIMR UTC/ESCOM, Centre de Recherche de Royallieu, B.P. 20529-60205 Compiègne Cedex, France; Université Saint-Joseph de Beyrouth, Faculté des sciences, Rue de Damas, BP.17-5208, Mar Mikhael 1104, 2020, Beyrouth 1107 2050, Lebanon; Beirut Arab University, Faculty of Health Sciences, Tarik El Jedidah - Beirut, P.O. Box 115020, Riad EL Solh 1107 2809, Lebanon.
| | - Mohammad F Turk
- École Supérieure de Chimie Organique et Minérale, EA 4297 TIMR UTC/ESCOM, 1 allée du réseau Jean-Marie Buckmaster, Compiègne, France
| | - Marie-Agnès Ducasse
- Institut Français de la Vigne et du Vin, Pôle Rhône-Méditerranée, UMT Qualinnov, Domaine de Pech Rouge, 11430 Gruissan, France
| | - Nabil Grimi
- Sorbonne Universités, Université de Technologie de Compiègne, EA 4297 TIMR UTC/ESCOM, Centre de Recherche de Royallieu, B.P. 20529-60205 Compiègne Cedex, France
| | - Richard G Maroun
- Université Saint-Joseph de Beyrouth, Faculté des sciences, Rue de Damas, BP.17-5208, Mar Mikhael 1104, 2020, Beyrouth 1107 2050, Lebanon
| | - Nicolas Louka
- Université Saint-Joseph de Beyrouth, Faculté des sciences, Rue de Damas, BP.17-5208, Mar Mikhael 1104, 2020, Beyrouth 1107 2050, Lebanon
| | - Eugène Vorobiev
- Sorbonne Universités, Université de Technologie de Compiègne, EA 4297 TIMR UTC/ESCOM, Centre de Recherche de Royallieu, B.P. 20529-60205 Compiègne Cedex, France
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Ducasse MA, Williams P, Canal-Llauberes RM, Mazerolles G, Cheynier V, Doco T. Effect of macerating enzymes on the oligosaccharide profiles of Merlot red wines. J Agric Food Chem 2011; 59:6558-67. [PMID: 21557619 DOI: 10.1021/jf2003877] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Commercial pectinase preparations are applied in winemaking to improve wine processing and final quality. These preparations contain pectolytic enzyme activities such as polygalacturonases, pectin esterases, pectin lyases, and rhamnogalacturonases. These enzymes modify the polysaccharide and oligosaccharide composition of wines. The influence of various commercial enzyme preparations on wine oligosaccharide composition was studied, on Merlot wines from the Bordeaux area. Wine oligosaccharides were isolated by high-resolution size-exclusion chromatography on a Superdex-30 HR column. The glycosyl residue and glycosyl linkage compositions of the oligosaccharide fractions obtained were determined. The MS spectra of the Merlot oligosaccharide fractions from control and enzyme-treated wines were recorded on an AccuTOF mass spectrometer equipped with an electrospray ionization (ESI) source and a time-of-flight (TOF) mass analyzer. Oligosaccharides in the control wines were partly methylated homogalacturonans, corresponding to smooth regions of pectins, whereas those of the enzyme-treated wines were mostly rhamnogalacturonan-like structures linked with neutral lateral chains, arising from the hairy regions. The enzyme preparations used thus cleaved the rhamnogalacturonan backbone of the hairy zones and demethylated and hydrolyzed the smooth regions. Besides, different structures were detected, depending on the enzyme preparation used, indicating that they contained rhamnogalacturonase activities with different specificities. The oligosaccharide profiles can serve as a marker of enzymatic treatments.
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Ducasse MA, Williams P, Meudec E, Cheynier V, Doco T. Isolation of Carignan and Merlot red wine oligosaccharides and their characterization by ESI-MS. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2009.10.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Pianet I, André Y, Ducasse MA, Tarascou I, Lartigue JC, Pinaud N, Fouquet E, Dufourc EJ, Laguerre M. Modeling procyanidin self-association processes and understanding their micellar organization: a study by diffusion NMR and molecular mechanics. Langmuir 2008; 24:11027-11035. [PMID: 18767820 DOI: 10.1021/la8015904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The colloidal behavior of eight synthetic procyanidins (three monomers, four dimers, and a trimer) has been investigated in water or in a winelike medium using DOSY NMR spectroscopy and molecular dynamics simulations. Different behavior was observed for monomers and oligomers. Monomers self-associate with a high affinity constant (37-53 M(-1)) to form micelles at low cmc (critical micelle concentration) values (1-5 g.L(-1)). These micelles undergo a time-dependent coalescence process to form hazes and precipitates. As for dimers and the trimer, self-association also occurs but with a lower affinity (approximately 6 M(-1)) and at higher cmc values (10-20 g.L(-1)) to form small micelles (<5 nm) that remain stable throughout the experiment. The presence of 10% ethanol does not significantly affect the self-association constant for monomers and oligomers but increases their cmc values by approximately 50% and decreases the micelle size by a factor 2. However, the presence of 20 mM NaCl appears to negate the effect of ethanol. This study helps to clarify the role of procyanidin monomers versus oligomers in wine turbidity and demonstrates that procyanidin oligomers are fully available to interact with saliva proteins.
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Affiliation(s)
- Isabelle Pianet
- Institut des Sciences Moléculaires, UMR 5255 CNRS - Universite Bordeaux 1, Talence, France.
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Tarascou I, Ducasse MA, Dufourc EJ, Moskau D, Fouquet E, Laguerre M, Pianet I. Structural and conformational analysis of two native procyanidin trimers. Magn Reson Chem 2007; 45:157-66. [PMID: 17167811 DOI: 10.1002/mrc.1938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
The structure and conformation of two native procyanidin trimers in water have been determined using 2D NMR and molecular mechanics. The results show the existence of four rotameric forms, one of which is predominant (60 to 80%). These four rotamers are shown to be in slow to intermediate exchange on the NMR timescale. Both trimers, whose structures vary owing to a different substitution of one carbon atom, adopt conformations in which stacking between different phenolic rings is favored.
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Affiliation(s)
- Isabelle Tarascou
- Laboratoire de Chimie Organique et Organométallique, UMR 5802-CESAMO, Université de Bordeaux 1, 351 cours de la Libération, 33405 Talence, France
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Tarascou I, Barathieu K, Simon C, Ducasse MA, André Y, Fouquet E, Dufourc EJ, de Freitas V, Laguerre M, Pianet I. A 3D structural and conformational study of procyanidin dimers in water and hydro-alcoholic media as viewed by NMR and molecular modeling. Magn Reson Chem 2006; 44:868-80. [PMID: 16791908 DOI: 10.1002/mrc.1867] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
The three-dimensional structures of 5 procyanidin dimers have been determined in a hydro-alcoholic medium and in water using 2D NMR and molecular mechanics. They are made from monomers of catechin (CAT) and epicatechin (EPI)-B1: EPI-CAT, B2: EPI-EPI, B3: CAT-CAT, B4: CAT-EPI and B2g: EPI-EPI-3-O-gallate. These tannins exist in two conformations that are in slow exchange in the NMR timescale (s), one is compact and the other extended. The compact form is found to dominate (76-98%) when the dimer is made of at least one CAT monomer (B1, B3, B4). Both forms are found in even proportions only in the case of procyanidin B2. The latter tannin can be converted into a dominant compact form when the lower EPI unit is galloylated. The finding of a predominant compact form for procyanidin dimers is discussed in relation with tannin-saliva protein interactions that are of importance for the wine-tasting/making processes.
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Affiliation(s)
- Isabelle Tarascou
- Laboratoire de Chimie Organique et Organométallique, UMR 5802-CESAMO, Université Bordeaux 1, 351 cours de la Libération, 33405 Talence, France
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