1
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He Q, Liang S, Luo J, Yin X, Sun J, Bai W. Stabilization effect and interaction mechanism of mannoprotein on anthocyanins in mulberry juice. Int J Biol Macromol 2024:133133. [PMID: 38876233 DOI: 10.1016/j.ijbiomac.2024.133133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2024] [Revised: 05/29/2024] [Accepted: 06/11/2024] [Indexed: 06/16/2024]
Abstract
This study aimed to investigate the problem of color instability in mulberry juice, examine the effect of mannoprotein (MP) dosage on improving the stability of anthocyanins in mulberry juice, and explore the molecular binding mechanism between them. As the mass ratio of anthocyanins to MP of 1.07 × 10-3: 1-1.65 × 10-3: 1, the retention rates of anthocyanins in mulberry juice and simulated system were significantly improved in the photostability experiment, with the highest increase of 128.89 % and 24.11 %, respectively. In the thermal stability experiment, it increased by 7.96 % and 18.49 %, respectively. The synergistic effect of combining MP with anthocyanins has been demonstrated to greatly enhance their antioxidant capacity, as measured by ABTS, FRAP, and potassium ferricyanide reduction method. Furthermore, MP stabilized more anthocyanins to reach the intestine in simulated in vitro digestion. MP and cyanidin-3-glucoside (C3G) interacted with each other through hydrogen bonding and hydrophobic interactions. Specific amino acid residues involved of MP in binding process were identified as threonine (THR), isoleucine (ILE) and arginine (ARG). The identification of the effective mass concentration ratio range and binding sites of MP and anthocyanins provided valuable insights for the application of MP in mulberry juice.
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Affiliation(s)
- Qianqian He
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, PR China
| | - Shuyan Liang
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, PR China
| | - Jielin Luo
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, PR China
| | - Xiang Yin
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, PR China
| | - Jianxia Sun
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, PR China.
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China.
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2
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Xie Q, Tang Y, Wu X, Luo Q, Zhang W, Liu H, Fang Y, Yue X, Ju Y. Combined ultrasound and low temperature pretreatment improve the content of anthocyanins, phenols and volatile substance of Merlot red wine. ULTRASONICS SONOCHEMISTRY 2023; 100:106636. [PMID: 37837708 PMCID: PMC10585341 DOI: 10.1016/j.ultsonch.2023.106636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 09/22/2023] [Accepted: 10/06/2023] [Indexed: 10/16/2023]
Abstract
Ultrasound combined with low temperature treatment is a new food processing technology. In this study, low temperature, three ultrasound power levels, and their combinations were adopted in the must before fermentation to study their effects on Merlot red wine. The results showed that ultrasound combined with low temperature pretreatment increased the total and monomer contents of anthocyanins and phenols, affected the color of the wine, and significantly increased its antioxidant capacity. In particular, 240 W of ultrasound combined with low temperature pretreatment reduced the bad odors (caprylic acid, benzaldehyde, and 1-ethanol content) and improved the flower and fruit aroma (1-octanol and phenethyl acetate), as well as the aftertaste, thus improving the quality of the wine. Ultrasound combined with low temperature pretreatment positively affected the quality of Merlot red wine.
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Affiliation(s)
- Qi Xie
- College of Enology, Northwest A & F University, Yangling 712100, Shaanxi, China
| | - Yurou Tang
- College of Enology, Northwest A & F University, Yangling 712100, Shaanxi, China
| | - Xueyan Wu
- College of Enology, Northwest A & F University, Yangling 712100, Shaanxi, China
| | - Qingyan Luo
- College of Enology, Northwest A & F University, Yangling 712100, Shaanxi, China
| | - Wentong Zhang
- College of Enology, Northwest A & F University, Yangling 712100, Shaanxi, China
| | - Hanyang Liu
- College of Enology, Northwest A & F University, Yangling 712100, Shaanxi, China
| | - Yulin Fang
- College of Enology, Northwest A & F University, Yangling 712100, Shaanxi, China; Heyang Viti-viniculture Station, Northwest A & F University, Yangling 712100, Shaanxi, China
| | - Xiaofeng Yue
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, Shaanxi, China.
| | - Yanlun Ju
- College of Enology, Northwest A & F University, Yangling 712100, Shaanxi, China; Heyang Viti-viniculture Station, Northwest A & F University, Yangling 712100, Shaanxi, China.
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3
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Liu C, Li X, Zeng Y, Liang S, Sun J, Bai W. Interaction between a Commercial Mannoprotein and Cyanidin-3- O-glucoside-4-vinylphenol and Its Stability and Antioxidative Properties as a Novel Functional Pigment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37910136 DOI: 10.1021/acs.jafc.3c05643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2023]
Abstract
Hydroxyphenyl-pyranoanthocyanins, which are derived from anthocyanins and phenolic acids during the fermentation and aging of red wine, are prone to polymerization and precipitation, which largely limits their application and bioactivity research. In the present study, cyanidin-3-O-glucoside-4-vinylphenol (C3GVP), a hydroxyphenyl-pyranoanthocaynin, was prepared from C3G and p-coumaric acid, and mannoprotein (MP) was employed to improve its stability in various complex solvents by forming a stable anthocyanin-MP complex. We used scanning electron microscopy, ultraviolet-visible spectroscopy, Fourier-transform infrared spectroscopy, and circular dichroism spectroscopy to observe structural changes in C3GVP and MP. The results demonstrated that the intermolecular polymerization of C3GVP was mitigated and the secondary conformation of MP was changed slightly. Fluorescence spectroscopy and molecular docking indicated that C3GVP and MP interacted via hydrogen bonds and hydrophobic interactions. Importantly, the C3GVP-MP complex exhibited better thermal stability and antioxidant capacity than C3G.
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Affiliation(s)
- Chuqi Liu
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| | - Xusheng Li
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| | - Yingyu Zeng
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| | - Shuyan Liang
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Jianxia Sun
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
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Yang C, Tian X, Han Y, Shi X, Wang H, Li H. Extracts of Dunkelfelder Grape Seeds and Peel Increase the Metabolic Rate and Reduce Fat Deposition in Mice Maintained on a High-Fat Diet. Foods 2023; 12:3251. [PMID: 37685184 PMCID: PMC10487004 DOI: 10.3390/foods12173251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
Chronic high-fat diet intake may induce obesity and increase the risk of metabolic syndrome. The pomace of grape (Vitis vinifera L.) is rich in polyphenols, which are candidates for anti-obesity therapy. The present study aimed to investigate the effects of Dunkelfelder grape seed extract (GSE) and grape peel extract (GPE) on lipid and energy metabolism disorders in mice maintained on a high-fat diet (HFD). Male nine-week C57BL/6J mice were randomly assigned to one of four groups, namely, the normal chow diet (ND), HFD, HFD plus GSE (400 mg/kg BW) administered by oral gavage, or HFD plus GPE (400 mg/kg BW) administered by oral gavage. There were eight mice per group, and the experiment was 14 weeks in duration. The results showed that GSE and GPE treatments did not affect energy intake in mice on a high-fat diet, but body weight gain was 24.5% and 17.3% lower in the GSE- and GPE-treated mice than in the HFD group, respectively. They also decreased blood triglyceride (TG), total cholesterol (TC), and fasting blood glucose levels and increased high-density lipoprotein cholesterol (HDL-C). In addition, GSE and GPE reduced adipose tissue weight and excessive lipid droplet accumulation in the adipocytes. The metabolic chamber test showed that the GSE and GPE treatments enhanced oxygen consumption, carbon dioxide production, and heat release while decreasing the respiratory exchange rate (RER). This suggests that GSE and GPE augmented fuel oxidation and energy generation and increased the proportion of lipids being utilized in energy metabolism. GSE and GPE also upregulated the genes controlling lipolysis and downregulated those controlling lipogenesis in adipose tissues. Moreover, they significantly increased the expression levels of the genes regulating thermogenesis in BAT, eWAT, and iWAT, and mitochondrial biogenesis in all three types of adipose tissue. In conclusion, the present study empirically demonstrated that GSE and GPE enhance body fat utilization by augmenting lipid and energy metabolism and could, therefore, ameliorate high-fat diet-induced obesity.
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Affiliation(s)
- Chenlu Yang
- College of Enology, Northwest A&F University, Yangling 712100, China; (C.Y.); (X.T.); (Y.H.); (X.S.); (H.W.)
| | - Xuelin Tian
- College of Enology, Northwest A&F University, Yangling 712100, China; (C.Y.); (X.T.); (Y.H.); (X.S.); (H.W.)
| | - Yulei Han
- College of Enology, Northwest A&F University, Yangling 712100, China; (C.Y.); (X.T.); (Y.H.); (X.S.); (H.W.)
| | - Xueqing Shi
- College of Enology, Northwest A&F University, Yangling 712100, China; (C.Y.); (X.T.); (Y.H.); (X.S.); (H.W.)
| | - Hua Wang
- College of Enology, Northwest A&F University, Yangling 712100, China; (C.Y.); (X.T.); (Y.H.); (X.S.); (H.W.)
- China Wine Industry Technology Institute, Yinchuan 750021, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China
| | - Hua Li
- College of Enology, Northwest A&F University, Yangling 712100, China; (C.Y.); (X.T.); (Y.H.); (X.S.); (H.W.)
- China Wine Industry Technology Institute, Yinchuan 750021, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China
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Cheng X, Han X, Zhou L, Sun Y, Zhou Q, Lin X, Gao Z, Wang J, Zhao W. Cabernet sauvignon dry red wine ameliorates atherosclerosis in mice by regulating inflammation and endothelial function, activating AMPK phosphorylation, and modulating gut microbiota. Food Res Int 2023; 169:112942. [PMID: 37254366 DOI: 10.1016/j.foodres.2023.112942] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 04/28/2023] [Accepted: 05/02/2023] [Indexed: 06/01/2023]
Abstract
Limited evidence suggests that the abundance of antioxidant polyphenols in dry red wine (DRW) may prevent cardiovascular diseases, a benefit likely attributed to abundant antioxidant polyphenols present in DRW. Here, we examined the anti-atherosclerotic effect of Cabernet Sauvignon DRW (CSDRW) in a mouse model of atherosclerosis (AS) using metabolomic profiling and molecular techniques. Oral administration of CSDRW reduced atherosclerotic lesion size in ApoE-/- mice, alleviated hyperlipidemia, ameliorated hepatic lipid accumulation mediated by AMPK activation, and promoted lipid metabolism via PPARγ-LXR-α-ABCA1 pathway regulation. CSDRW increased the relative abundance of beneficial gut microbiota, including Bacteroidetes, Verrucomicrobiota, and Akkermansiaceae. Metabolic analysis using liquid chromatography-tandem mass spectrometry revealed that CSDRW contained various polyphenols, including flavanol, phenolic acid, flavonol, and resveratrol, which possibly mediate the beneficial effects in AS by reducing inflammation, restoring normal endothelial function, regulating hepatic lipid metabolism, and modulating gut microbiota composition.
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Affiliation(s)
- Xinlong Cheng
- Department of Nutrition and Food Safety, College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China
| | - Xue Han
- Department of Nutrition and Food Safety, College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China; School of Public Health, Hebei University, Baoding 071000, PR China
| | - Liangfu Zhou
- Department of Nutrition and Food Safety, College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China
| | - Yasai Sun
- Department of Nutrition and Food Safety, College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China
| | - Qian Zhou
- Department of Nutrition and Food Safety, College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China
| | - Xuan Lin
- Department of Nutrition and Food Safety, College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China
| | - Zhe Gao
- Department of Nutrition and Food Safety, College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China
| | - Jie Wang
- Department of Nutrition and Food Safety, College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China
| | - Wen Zhao
- Department of Nutrition and Food Safety, College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China.
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6
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Wan M, Lin S, Tan C, Wang M, Tong Y, Zhao Y, Kong Y, Deng H, Meng X, Ma Y. Effects of mannoprotein on the stability and in vitro digestion of cyanidin-3-glucoside. Food Chem 2023; 404:134602. [DOI: 10.1016/j.foodchem.2022.134602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 09/29/2022] [Accepted: 10/11/2022] [Indexed: 11/06/2022]
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7
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Gavahian M, Ratchaneesiripap P, Lin Y. Bioactive compounds extraction from oak chips into rice spirit: New application of ultrasound. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Mohsen Gavahian
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan
| | - Paphawarin Ratchaneesiripap
- International Master's Degree Program in Food Science, International College National Pingtung University of Science and Technology Pingtung Taiwan
| | - Yan‐Jin Lin
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan
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8
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Effect of mannoproteins from different oenological yeast on pigment composition and color stability of red wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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Comparison of the Effect of Cold Plasma with Conventional Preservation Methods on Red Wine Quality Using Chemometrics Analysis. Molecules 2022; 27:molecules27207048. [PMID: 36296642 PMCID: PMC9609338 DOI: 10.3390/molecules27207048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 10/07/2022] [Accepted: 10/17/2022] [Indexed: 11/17/2022] Open
Abstract
In this study, the effect of cold plasma (CP) on the physicochemical and biological properties of red wine was investigated in comparison with the effects of the conventional preservation method and the combined method. In addition, the effect of storage time after the application of each of the analyzed methods was evaluated. The study examined the effects of the different preservation methods on the pH, color, phenolic content, antioxidant activity and microbiological purity of the red wine. Chemometric analysis was used to discover the relationship between the preservation method used and wine quality. In the wine samples tested, a reduction in phenolic compounds and a decrease in antioxidant activity were noted after storage. This effect was mildest for preservation methods with the addition of potassium metabisulphite and those in which a mixture of helium and nitrogen was used as the working gas. On a positive note, the CP treatment did not affect the color of the wine in a way perceptible to the consumer: ∆E*—1.12 (He/N2; 5 min). In addition, the lowest growth of microorganisms was detected in the CP-treated samples. This indicates the potential of cold plasma as an alternative method to the use of potassium metabisulfite in wine production, which may contribute to its wider use in the alcohol industry in the future.
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10
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Vejarano R, Luján-Corro M. Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking. Front Nutr 2022; 9:890066. [PMID: 35694174 PMCID: PMC9174943 DOI: 10.3389/fnut.2022.890066] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Accepted: 05/05/2022] [Indexed: 12/25/2022] Open
Abstract
There is ample evidence regarding the health benefits of red wine consumption due to its content of phenolic compounds, as an alternative to improve the state of health and prevent various diseases, being the implementation of procedures that allow a greater extraction and stability of phenolic compounds during the elaboration a key aspect. The first part of this review summarizes some studies, mostly at the preclinical level, on the mechanisms by which phenolic compounds act in the human organism, taking advantage of their antioxidant, anti-inflammatory, antitumor, antithrombotic, antiatherogenic, antimicrobial, antiviral, and other activities. Although the migration of grape components into the must/wine occurs during the winemaking process, the application of new technologies may contribute to increasing the content of phenolic compounds in the finished wine. Some of these technologies have been evaluated on an industrial scale, and in some cases, they have been included in the International Code of Oenological Practice by the International Organization of Vine and Wine (OIV). In this sense, the second part of this review deals with the use of these novel technologies that can increase, or at least maintain, the polyphenol content. For example, in the pre-fermentative stage, phenolic extraction can be increased by treating the berries or must with high pressures, pulsed electric fields (PEF), ultrasound (US), e-beam radiation or ozone. At fermentative level, yeasts with high production of pyranoanthocyanins and/or their precursor molecules, low polyphenol absorption, and low anthocyanin-β-glucosidase activity can be used. Whereas, at the post-fermentative level, aging-on-lees (AOL) can contribute to maintaining polyphenol levels, and therefore transmitting health benefits to the consumer.
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Affiliation(s)
- Ricardo Vejarano
- Department of Research, Innovation and Social Responsibility, Universidad Privada del Norte (UPN), Trujillo, Peru
| | - Mariano Luján-Corro
- School of Agroindustrial Engineering, Universidad Nacional de Trujillo (UNT), Trujillo, Peru
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Zhang Y, Zhao Q, Feng Y, Dong Y, Zhang T, Yang Q, Gu H, Huang J, Li Y. Integrated Transcriptomic and Metabolomic Analyses Reveal the Mechanisms Underlying Anthocyanin Coloration and Aroma Formation in Purple Fennel. Front Nutr 2022; 9:875360. [PMID: 35571884 PMCID: PMC9093692 DOI: 10.3389/fnut.2022.875360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Accepted: 03/22/2022] [Indexed: 11/28/2022] Open
Abstract
The color and aroma are the significant traits of vegetables and fruits, but the metabolic and molecular mechanisms underlying anthocyanin accumulation and aroma formation remain almost unknown in fennel (Anethum foeniculum L.), which is a crucial vegetable crop and grown widely for aromatic leaves and bulbs. Here, ten major anthocyanins identified and quantified by ultra-high performance liquid chromatography coupled with quadrupole Orbitrap high-resolution mass spectrometry (UHPLC-Q-Orbitrap HRMS) were mainly responsible for the coloration of purple fennel leaf. With the application of GC-MS, it was found that the reduced volatile phenylpropanoids including isoeugenol, trans-isoeugenol, and apiol chiefly account for the characteristic aroma changes of the purple fennel. Moreover, the characteristic anthocyanin coloration and aroma formation in purple fennel were systematically studied with the integrated transcriptomics and metabolomics. The critical genes associated with the biosynthesis and regulation of anthocyanins and volatile phenylpropanoids were isolated and studied carefully in transiently transfected tobacco cells and transgenic tomato plants. Together with the results of UHPLC-Q-Orbitrap HRMS, RT-qPCR, and yeast two hybrid (Y2H), it is proved that the metabolic flux redirection of phenylpropanoid pathway primarily regulated by a functional MYB-bHLH-WD40 complex consisting of AfTT8, AfMYB7, and AfTTG1 accounts for the characteristic anthocyanin coloration and aroma formation in purple fennel leaf. The systematic understanding of the anthocyanin accumulation and aroma formation will assist in the improvement of fennel resource utilization and breeding.
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Affiliation(s)
- Yanjie Zhang
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
| | - Qing Zhao
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
| | - Youwei Feng
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
| | - Yuanhang Dong
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
| | - Tianjiao Zhang
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
| | - Qiu Yang
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
| | - Huihui Gu
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
| | - Jinyong Huang
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China
| | - Yan Li
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, China.,The Center of Advanced Analysis and Gene Sequencing, Zhengzhou University, Zhengzhou, China
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Niedźwiedź I, Płotka-Wasylka J, Kapusta I, Simeonov V, Stój A, Waśko A, Pawłat J, Polak-Berecka M. The impact of cold plasma on the phenolic composition and biogenic amine content of red wine. Food Chem 2022; 381:132257. [PMID: 35121310 DOI: 10.1016/j.foodchem.2022.132257] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 01/10/2022] [Accepted: 01/24/2022] [Indexed: 11/17/2022]
Abstract
The effect of cold plasma (CP) on phenolic compound (PC) and biogenic amine (BA) contents of red wine was investigated for the first time. The influence of CP was compared with the effects of a wine preservation using potassium metabisulfite and a combined method. The PC profile was determined by UPLC-PDA-MS/MS while BAs using DLLME-GC-MS. Chemometric analysis also was used. The content of PCs was 3.1% higher in the sample preserved by CP treatment (5 min, helium/nitrogen) compared to a sample preserved by the addition of potassium metabisulfite (100 mg/L). On a positive note, CP treatment reduced the concentration of BAs in the wine samples. The lowest BA contents were recorded after 10 min of cold plasma (helium/oxygen) treatment with the addition of potassium metabisulfite (1120.85 μg/L). The results may promote interest in CP as a potential alternative method for the preservation of wine and other alcoholic beverages.
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Affiliation(s)
- Iwona Niedźwiedź
- Department of Microbiology, Biotechnology and Human Nutrition, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland
| | - Justyna Płotka-Wasylka
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland
| | - Ireneusz Kapusta
- Department of Food Technology and Human Nutrition, College of Natural Science, Rzeszów University, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland
| | - Vasil Simeonov
- Faculty of Chemistry and Pharmacy, University of Sofia, 1 James Bourchier Blvd., 1126 Sofia, Bulgaria
| | - Anna Stój
- Department of Microbiology, Biotechnology and Human Nutrition, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland
| | - Adam Waśko
- Department of Microbiology, Biotechnology and Human Nutrition, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland
| | - Joanna Pawłat
- Faculty of Electrical Engineering and Computer Science, Lublin University of Technology, 38A Nadbystrzycka Street, 20-618 Lublin, Poland
| | - Magdalena Polak-Berecka
- Department of Microbiology, Biotechnology and Human Nutrition, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland.
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Tofalo R, Suzzi G, Perpetuini G. Discovering the Influence of Microorganisms on Wine Color. Front Microbiol 2021; 12:790935. [PMID: 34925298 PMCID: PMC8678073 DOI: 10.3389/fmicb.2021.790935] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Accepted: 11/15/2021] [Indexed: 01/08/2023] Open
Abstract
Flavor, composition and quality of wine are influenced by microorganisms present on the grapevine surface which are transferred to the must during vinification. The microbiota is highly variable with a prevalence of non-Saccharomyces yeasts, whereas Saccharomyces cerevisiae is present at low number. For wine production an essential step is the fermentation carried out by different starter cultures of S. cerevisiae alone or in mixed fermentation with non-Saccharomyces species that produce wines with significant differences in chemical composition. During vinification wine color can be influenced by yeasts interacting with anthocyanin. Yeasts can influence wine phenolic composition in different manners: direct interactions—cell wall adsorption or enzyme activities—and/or indirectly—production of primary and secondary metabolites and fermentation products. Some of these characteristics are heritable trait in yeast and/or can be strain dependent. For this reason, the stability, aroma, and color of wines depend on strain/strains used during must fermentation. Saccharomyces cerevisiae or non-Saccharomyces can produce metabolites reacting with anthocyanins and favor the formation of vitisin A and B type pyranoanthocyanins, contributing to color stability. In addition, yeasts affect the intensity and tonality of wine color by the action of β-glycosidase on anthocyanins or anthocyanidase enzymes or by the pigments adsorption on the yeast cell wall. These activities are strain dependent and are characterized by a great inter-species variability. Therefore, they should be considered a target for yeast strain selection and considered during the development of tailored mixed fermentations to improve wine production. In addition, some lactic acid bacteria seem to influence the color of red wines affecting anthocyanins’ profile. In fact, the increase of the pH or the ability to degrade pyruvic acid and acetaldehyde, as well as anthocyanin adsorption by bacterial cells are responsible for color loss during malolactic fermentation. Lactic acid bacteria show different adsorption capacity probably because of the variable composition of the cell walls. The aim of this review is to offer a critical overview of the roles played by wine microorganisms in the definition of intensity and tonality of wines’ color.
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Affiliation(s)
- Rosanna Tofalo
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Giovanna Suzzi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Giorgia Perpetuini
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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