1
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Marangon M, Marassi V, Roda B, Zattoni A, Reschiglian P, Mattivi F, Moio L, Ricci A, Piombino P, Segade SR, Giacosa S, Slaghenaufi D, Versari A, Vrhovsek U, Ugliano M, De Iseppi A, Mayr Marangon C, Curioni A. Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection. Food Res Int 2024; 187:114414. [PMID: 38763663 DOI: 10.1016/j.foodres.2024.114414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 04/16/2024] [Accepted: 04/20/2024] [Indexed: 05/21/2024]
Abstract
Red wine colloids, crucial in determining wine quality and stability, are understudied due to inadequate techniques for studying them effectively in the natural wine environment. Recently, Asymmetrical Flow Field-flow Fractionation (AF4) with online multidetection has emerged as a novel analytical tool for quantifying, fractionating, and characterizing red wine colloids in their native state. This study aimed to characterize the colloidal composition of 24 monovarietal Italian wines produced without filtration, oak contact, fining treatments, malolactic fermentation, macerating enzymes or ageing on yeast lees. AF4 analysis allowed quantification and characterization of wine colloids based on light scattering signal (MALS; gyration radius - Rg), size (hydrodynamic radius - Rh) and absorbance (A280 & A520 nm). The results showed that each wine contained up to five distinct colloids' populations, varying in size and gyration radii. Despite possessing very similar Rh, most colloids exhibited great differences in compactness, as indicated by their varying Rg values. Comparing the A280 signal of whole wines to those of wines containing only species larger than 5 kDa (considered colloids) allowed to calculate the percentage of molecules involved in colloidal particles assembly, ranging from 1 to 44 % of the total A280 absorbing compounds, reflecting the diversity among wines. The A520 signal indicated the presence of polymeric pigments in the colloidal fraction. Notably, colored colloids all had Rg > 20 nm, indicating their association with other colloidal-forming compounds. This observation led to the conclusion that, apart from free anthocyanins and polymeric pigments, the color of red wines is also due to colloidal particles formed by the latter bound to proteins, with their quantity being highly variable across wines of different origin. These findings, which highlight the fundamental role of proteins in shaping the colloidal status of red wines, were utilized to propose an updated hypothetical model for colloidal aggregation in red wine.
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Affiliation(s)
- Matteo Marangon
- Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro, Italy; Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile 14, 31015 Conegliano, Italy.
| | - Valentina Marassi
- Department of Chemistry "G. Ciamician", University of Bologna, Italy; byFlow srl, Via dell'Arcoveggio 74, 40129 Bologna, Italy.
| | - Barbara Roda
- Department of Chemistry "G. Ciamician", University of Bologna, Italy; byFlow srl, Via dell'Arcoveggio 74, 40129 Bologna, Italy
| | - Andrea Zattoni
- Department of Chemistry "G. Ciamician", University of Bologna, Italy; byFlow srl, Via dell'Arcoveggio 74, 40129 Bologna, Italy
| | - Pierluigi Reschiglian
- Department of Chemistry "G. Ciamician", University of Bologna, Italy; byFlow srl, Via dell'Arcoveggio 74, 40129 Bologna, Italy
| | - Fulvio Mattivi
- Department of Cellular, Computational and Integrative Biology - CIBIO, University of Trento, Italy; Metabolomic Unit, Research Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, Italy
| | - Luigi Moio
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, Italy
| | - Arianna Ricci
- Department of Agricultural and Food Sciences, University of Bologna, Italy
| | - Paola Piombino
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, Italy
| | - Susana Río Segade
- Department of Agricultural, Forest and Food Sciences, University of Torino, Italy
| | - Simone Giacosa
- Department of Agricultural, Forest and Food Sciences, University of Torino, Italy
| | | | - Andrea Versari
- Department of Agricultural and Food Sciences, University of Bologna, Italy
| | - Urska Vrhovsek
- Metabolomic Unit, Research Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, Italy
| | | | - Alberto De Iseppi
- Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro, Italy
| | - Christine Mayr Marangon
- Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro, Italy
| | - Andrea Curioni
- Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro, Italy; Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile 14, 31015 Conegliano, Italy
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2
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Monasterio A, Osorio FA. Physicochemical Properties of Nanoliposomes Encapsulating Grape Seed Tannins Formed with Ultrasound Cycles. Foods 2024; 13:414. [PMID: 38338549 PMCID: PMC10855365 DOI: 10.3390/foods13030414] [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: 01/05/2024] [Revised: 01/23/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
Grape seeds are an excellent source of flavonoids and tannins with powerful antioxidant properties. However, the astringency of tannins limits their direct incorporation into food. To overcome this challenge, we investigated the encapsulation of grape seed tannins within nanoliposomes formed by ultrasound cycling. We characterized the nanoliposomes' physicochemical properties, including encapsulation efficiency, antioxidant activity, stability, microstructure, and rheological properties. Our findings reveal that the nanoliposomes exhibited excellent stability under refrigerated conditions for up to 90 days with a mean particle size of 228 ± 26 nm, a polydispersity index of 0.598 ± 0.087, and a zeta potential of -41.6 ± 1.30 mV, maintaining a spherical multilamellar microstructure. Moreover, they displayed high antioxidant activity, with encapsulation efficiencies of 79% for epicatechin and 90% for catechin. This innovative approach demonstrates the potential of using ultrasound-assisted nanoliposome encapsulation to directly incorporate grape seed tannins into food matrices, providing a sustainable and efficient method for enhancing their bioavailability and functionality.
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Affiliation(s)
| | - Fernando A. Osorio
- Department of Food Science and Technology, Technological Faculty, University of Santiago—Chile, USACH, Av. El Belloto 3735, Estación Central, Santiago 9170022, Chile;
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3
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Monasterio A, Núñez E, Brossard N, Vega R, Osorio FA. Mechanical and Surface Properties of Edible Coatings Elaborated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides. Polymers (Basel) 2023; 15:3774. [PMID: 37765628 PMCID: PMC10538182 DOI: 10.3390/polym15183774] [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: 08/15/2023] [Revised: 09/01/2023] [Accepted: 09/02/2023] [Indexed: 09/29/2023] Open
Abstract
Edible composite coatings (ECC) formulated from biopolymers that incorporate antioxidant molecules represent an innovative alternative to improve food texture and provide health benefits. Tannins have aroused great interest due to their ability to stabilize suspensions and counteract the effects of free radicals. The mechanical and surface properties are crucial to establishing its quality and applicability. In this study, the objective was to analyze the mechanical and surface properties of ECC made with nanoliposomes that encapsulate grape seed tannins (TLS) and polysaccharides such as hydroxypropylmethylcellulose (HPMC) and kappa carrageenan (KCG) for their future direct application in foods susceptible to oxidation. The inclusion of HPMC or KCG affected the density, showing values in the range of 1010 to 1050 [kg/m3], evidencing significant changes (p < 0.05) in the surface tension in the TLS/FS-HPMC and TLS/FS mixtures. KCG and in the dispersion coefficients, with values in the range of -2.9 to -17.6 [mN/m] in HPS (S1) and -17.6 to -40.9 [mN/m] in PDMS (S2). The TLS/FS-HPMC coating showed higher stiffness and elastic recovery capacity than the TLS/FS-KCG coating, suggesting that the presence of TLS influenced the stiffness of the polymer. HPMC is recommended as a suitable polymer for coating solids, while KCG is more appropriate for suspensions. These findings provide valuable information for directly applying these ECC compounds to food products, potentially offering better preservation and health benefits.
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Affiliation(s)
- Angela Monasterio
- Department of Food Science and Technology, Technological Faculty, University of Santiago—Chile, USACH. Av. El Belloto 3735, Estación Central, Santiago 9170022, Chile;
| | - Emerson Núñez
- Department of Fruit Production and Enology, School of Agricultural and Forest Science, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile; (E.N.); (N.B.)
| | - Natalia Brossard
- Department of Fruit Production and Enology, School of Agricultural and Forest Science, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile; (E.N.); (N.B.)
| | - Ricardo Vega
- Department of Chemical Engineering, Engineering Faculty, University of Santiago—Chile, USACH. Av. L.B. O’Higgins 3363, Estación Central, Santiago 9170022, Chile;
| | - Fernando A. Osorio
- Department of Food Science and Technology, Technological Faculty, University of Santiago—Chile, USACH. Av. El Belloto 3735, Estación Central, Santiago 9170022, Chile;
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Kim YM, Lubinska-Szczygeł M, Park YS, Deutsch J, Ezra A, Luksrikul P, Beema Shafreen RM, Gorinstein S. Characterization of Bioactivity of Selective Molecules in Fruit Wines by FTIR and NMR Spectroscopies, Fluorescence and Docking Calculations. Molecules 2023; 28:6036. [PMID: 37630288 PMCID: PMC10457986 DOI: 10.3390/molecules28166036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 07/30/2023] [Accepted: 08/03/2023] [Indexed: 08/27/2023] Open
Abstract
Fourier transform infrared (FTIR) and proton nuclear magnetic resonance (1H NMR) spectroscopies were applied to characterize and compare the chemical shifts in the polyphenols' regions of some fruit wines. The obtained results showed that FTIR spectra (1800-900 cm-1) and 1H NMR (δ 6.5-9.3 ppm) of different fruit wines can be used as main indices of the year of vintage and quality of fruit wines. In addition to the classical determination of antioxidant profiles and bioactive substances in wines, fluorometric measurements were used to determine the interactions of wine substances with the main human serum proteins. The results showed relatively high binding properties of wines with the highest one for pomegranate, followed by kiwifruit and persimmon wines. The interactions of vitamin C, catechin and gallic acid with human serum albumin (HSA) were also examined by docking studies. The docking calculations showed that gallic acid has a stronger binding affinity compared to catechin and vitamin C. The stronger binding affinity of gallic acid may be due to three hydrogen bonds and pi-pi interactions. The fluorescence and docking studies proved that only the bioactive compounds of wines and not the amount of alcohol have high binding properties to human serum proteins. The emphasis in this report was made on the utility of FTIR, NMR and fluorescence of wines as a mean of wine authentication and its fingerprint. The findings, based on polyphenols from fruits and fruit wines, their bioactivity and health properties, offer valuable insights for future endeavours focused on designing healthy food products.
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Affiliation(s)
- Young-Mo Kim
- Industry Academic Collaboration Foundation, Kwangju Women’s University, Gwangju 62396, Republic of Korea;
| | - Martyna Lubinska-Szczygeł
- Department of Analytical Chemistry, Faculty of Chemistry, Gdansk University of Technology, 80-233 Gdansk, Poland
| | - Yong-Seo Park
- Department of Horticultural Science, Mokpo National University, Muan 58554, Republic of Korea;
| | - Joseph Deutsch
- Faculty of Medicine, Institute for Drug Research, School of Pharmacy, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (J.D.); (A.E.)
| | - Aviva Ezra
- Faculty of Medicine, Institute for Drug Research, School of Pharmacy, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (J.D.); (A.E.)
| | - Patraporn Luksrikul
- Department of Chemistry, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand;
- Center for Advanced Studies in Nanotechnology for Chemical, Food and Agricultural Industries, KU Institute for Advanced Studies, Kasetsart University, Bangkok 10900, Thailand
| | - Raja Mohamed Beema Shafreen
- Dr Umayal Ramanathan College for Women, Alagappa University, Alagappapuram, Karaikudi 630003, Tamilnadu, India
| | - Shela Gorinstein
- Faculty of Medicine, Institute for Drug Research, School of Pharmacy, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (J.D.); (A.E.)
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5
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Kim SY, Jo MJ, Yoon MS, Jin CE, Shin YB, Lee JM, Shin HJ, Oh JG, Cho JM, Kim H, Park H, Choi YW, Park CW, Kim JS, Shin DH. Gemcitabine and rapamycin-loaded mixed polymeric thermogel for metastatic pancreatic cancer therapy. J Control Release 2023; 360:796-809. [PMID: 37437850 DOI: 10.1016/j.jconrel.2023.07.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 06/12/2023] [Accepted: 07/07/2023] [Indexed: 07/14/2023]
Abstract
Pancreatic ductal adenocarcinoma (PDAC) is the 4th leading cause of cancer-related death and has a poor 5-year overall survival. The superior therapeutic benefits of combination or co-administration of drugs as intraperitoneal chemotherapy have increased interest in developing strategies to deliver chemotherapeutic agents to patients safely. In this study, we prepared a gel comprising the thermosensitive poly(lactide-co-glycolide)-b-poly(ethylene glycol)-b-poly(lactide-co-glycolide) (PLGA-PEG-PLGA) polymer and gemcitabine (GEM), which is currently used as the primary chemotherapy for PDAC and rapamycin (RAPA), a mammalian TOR (mTOR) inhibitor, to deliver the drug through intraperitoneal injection. We performed in vitro cytotoxicity experiments to verify the synergistic effects of the two drugs at different molar ratios and characterized the physicochemical properties of the GEM, RAPA, and GEM/RAPA-loaded thermosensitive PLGA-PEG-PLGA gels, hereafter referred to as (g(G), g(R), and g(GR)), respectively. The g(GR) comprising PLGA-PEG-PLGA polymer (25% w/v) and GEM and RAPA at a molar ratio of 11:1 showed synergism and was optimized. An in vitro cytotoxicity assay was performed by treating Panc-1-luc2 tumor spheroids with g(G), g(R), or g(GR). The g(GR) treatment group showed a 2.75-fold higher inhibition rate than the non-treated (NT) and vehicle-treated groups. Furthermore, in vivo drug release assay in mice by intraperitoneal injection of g(G), g(R), or g(GR) showed a more rapid release rate of GEM than RAPA, similar to the in vitro release pattern. The drugs in the gel were released faster in vivo than in vitro and degraded in 48 h. In addition, g(GR) showed the highest anti-tumor efficacy with no toxicity to mice. These results provide evidence for the safety and efficacy of g(GR) for intraperitoneal drug delivery. This study will assist in developing and clinically administering topical anti-cancer formulations.
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Affiliation(s)
- Seo Yeon Kim
- College of Pharmacy, Chungbuk National University, Cheongju 28160, Republic of Korea
| | - Min Jeong Jo
- College of Pharmacy, Chungbuk National University, Cheongju 28160, Republic of Korea
| | - Moon Sup Yoon
- College of Pharmacy, Chungbuk National University, Cheongju 28160, Republic of Korea
| | - Chae Eun Jin
- College of Pharmacy, Chungbuk National University, Cheongju 28160, Republic of Korea
| | - Yu Been Shin
- College of Pharmacy, Chungbuk National University, Cheongju 28160, Republic of Korea
| | - Jae Min Lee
- College of Pharmacy, Chungbuk National University, Cheongju 28160, Republic of Korea
| | - Hee Ji Shin
- College of Pharmacy, Chungbuk National University, Cheongju 28160, Republic of Korea
| | - Joon Gyo Oh
- R&D Center, Huons Co., Ltd., Ansan, 15588, Republic of Korea
| | - Jae Min Cho
- R&D Center, Huons Co., Ltd., Ansan, 15588, Republic of Korea
| | - Hyunjun Kim
- R&D Center, Huons Co., Ltd., Ansan, 15588, Republic of Korea
| | - Hyunjin Park
- R&D Center, Huons Co., Ltd., Ansan, 15588, Republic of Korea
| | - Yong-Won Choi
- R&D Center, Huons Co., Ltd., Ansan, 15588, Republic of Korea
| | - Chun-Woong Park
- College of Pharmacy, Chungbuk National University, Cheongju 28160, Republic of Korea
| | - Jin-Seok Kim
- Drug Information Research Institute (DIRI), College of Pharmacy, Sookmyung Women's University, Seoul 04310, Republic of Korea
| | - Dae Hwan Shin
- College of Pharmacy, Chungbuk National University, Cheongju 28160, Republic of Korea.
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6
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Liu Q, Gao L, Qin Y, Ji N, Dai L, Xiong L, Sun Q. Incorporation of oxidized debranched starch/chitosan nanoparticles for enhanced hydrophobicity of corn starch films. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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7
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Emilio C, Tomas R, Adelaide G, Andrea N. High power ultrasound treatment of crushed grapes: Beyond the extraction phenomena. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235602011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023] Open
Abstract
The treatment of white and red crushed grapes by high power ultrasounds (US) represents an emerging technology in winemaking. In 2019, it was officially recognized by OIV through the resolution n°616-2019, and it was also approved by European Union in January 2022. The US effect on extraction mechanisms was widely studied, but more researches are needed to better understand the ultrasound effect on some specific classes of grape compounds. This research aimed to highlight at laboratory scale some specific effects of ultrasounds on some key compounds of white and red grapes. The samples were sonicated at different frequency (20-30 kHz), time (1-10 min), and power (30-90%) technological conditions used in maceration, to obtain valuable information on potential technological transferability. Valuable results were obtained regarding the release of thiols from their precursors, and the reactivity changes of unstable proteins of white wines. The experimental trails on red grape varieties allowed a maintenance of free anthocyanins and no degradative effects were highlighted. Significant and valuable effects were determined also on the tannin polymerization, with an astringency decrease.
The sonication treatment of crushed grapes showed several chemical effects that contribute to decreasing the winemaking inputs and preserving the wine quality. The process conditions must be managed related to grape variety and ripeness for a precision winemaking.
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8
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Zhai HY, Li SY, Zhao X, Lan YB, Zhang XK, Shi Y, Duan CQ. The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: a review. Food Chem 2022; 403:134467. [DOI: 10.1016/j.foodchem.2022.134467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 09/18/2022] [Accepted: 09/27/2022] [Indexed: 11/29/2022]
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9
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Ultrasound treatment of red wine: Effect on polyphenols, mathematical modeling, and scale-up considerations. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112843] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Wang S, Wang X, Zhao P, Ma Z, Zhao Q, Cao X, Cheng C, Liu H, Du G. Mannoproteins interfering wine astringency by modulating the reaction between phenolic fractions and protein in a model wine system. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112217] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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11
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Mierczynska-Vasilev A, Bindon K, Gawel R, Smith P, Vasilev K, Butt HJHJ, Koynov K. Fluorescence correlation spectroscopy to unravel the interactions between macromolecules in wine. Food Chem 2021; 352:129343. [PMID: 33652194 DOI: 10.1016/j.foodchem.2021.129343] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 02/07/2021] [Accepted: 02/08/2021] [Indexed: 11/19/2022]
Abstract
In this work, the interaction of wine macromolecules with a bovine serum albumin (BSA) was investigated using fluorescence correlation spectroscopy (FCS). FCS offers the opportunity to study molecular and macromolecular aggregation without disturbing the wine by introducing only very small amounts of fluorescently labelled molecules to the system. It was observed that the diffusion coefficient of fluorescently labelled BSA varies with the addition of wine macromolecules, indicating changes in the protein conformation and the formation of complexes and aggregates. The addition of a wine polysaccharide rhamnogalacturonan II-enriched fraction led to aggregation, while addition of a mannoprotein-enriched fraction exhibited a protective effect on protein aggregation. Proteins strongly interacted with tannins, leading to the precipitation of protein-tannin complexes, while the presence of polysaccharides prevented this precipitation. Finally, the application of FCS was demonstrated in real wines, to investigate the problem of protein haze formation through live monitoring of heat-induced aggregation in wine.
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Affiliation(s)
- Agnieszka Mierczynska-Vasilev
- The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Urrbrae (Adelaide) SA 5064, PO Box 197, Glen Osmond, SA 5064, Australia.
| | - Keren Bindon
- The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Urrbrae (Adelaide) SA 5064, PO Box 197, Glen Osmond, SA 5064, Australia.
| | - Richard Gawel
- The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Urrbrae (Adelaide) SA 5064, PO Box 197, Glen Osmond, SA 5064, Australia.
| | - Paul Smith
- The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Urrbrae (Adelaide) SA 5064, PO Box 197, Glen Osmond, SA 5064, Australia; Wine Australia, P.O. Box 660, Kent Town, SA 5071, Australia
| | - Krasimir Vasilev
- Unit of STEM, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia.
| | | | - Kaloian Koynov
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128 Mainz, Germany.
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Marassi V, Marangon M, Zattoni A, Vincenzi S, Versari A, Reschiglian P, Roda B, Curioni A. Characterization of red wine native colloids by asymmetrical flow field-flow fractionation with online multidetection. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106204] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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13
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Liu X, Le Bourvellec C, Renard CMGC. Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure. Compr Rev Food Sci Food Saf 2020; 19:3574-3617. [PMID: 33337054 DOI: 10.1111/1541-4337.12632] [Citation(s) in RCA: 93] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 07/27/2020] [Accepted: 08/21/2020] [Indexed: 12/15/2022]
Abstract
Cell wall polysaccharides (CPSs) and polyphenols are major constituents of the dietary fiber complex in plant-based foods. Their digestion (by gut microbiota) and bioefficacy depend not only on their structure and quantity, but also on their intermolecular interactions. The composition and structure of these compounds vary with their dietary source (i.e., fruit or vegetable of origin) and can be further modified by food processing. Various components and structures of CPSs and polyphenols have been observed to demonstrate common and characteristic behaviors during interactions. However, at a fundamental level, the mechanisms that ultimately drive these interactions are still not fully understood. This review summarizes the current state of knowledge on the internal factors that influence CPS-polyphenol interactions, describes the different ways in which these interactions can be mediated by molecular composition or structure, and introduces the main methods for the analysis of these interactions, as well as the mechanisms involved. Furthermore, a comprehensive overview is provided of recent key findings in the area of CPS-polyphenol interactions. It is becoming clear that these interactions are shaped by a multitude of factors, the most important of which are the physicochemical properties of the partners: their morphology (surface area and porosity/pore shape), chemical composition (sugar ratio, solubility, and non-sugar components), and molecular architecture (molecular weight, degree of esterification, functional groups, and conformation). An improved understanding of the molecular mechanisms that drive interactions between CPSs and polyphenols may allow us to better establish a bridge between food processing and the bioavailability of colonic fermentation products from CPSs and antioxidant polyphenols, which could ultimately lead to the development of new guidelines for the design of healthier and more nutritious foods.
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Affiliation(s)
- Xuwei Liu
- INRAE, Avignon University, UMR SQPOV, F-84000, Avignon, France
| | | | - Catherine M G C Renard
- INRAE, Avignon University, UMR SQPOV, F-84000, Avignon, France.,INRAE, TRANSFORM, F-44000, Nantes, France
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14
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Perestrelo R, Câmara JS. Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry. Molecules 2020; 25:molecules25061363. [PMID: 32192134 PMCID: PMC7144098 DOI: 10.3390/molecules25061363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Accepted: 03/06/2020] [Indexed: 11/16/2022] Open
Abstract
Wine is a widely consumed beverage thanks to its unique and pleasant sensory properties [...]
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15
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Osete-Alcaraz A, Bautista-Ortín AB, Gómez-Plaza E. The Role of Soluble Polysaccharides in Tannin-Cell Wall Interactions in Model Solutions and in Wines. Biomolecules 2019; 10:biom10010036. [PMID: 31881777 PMCID: PMC7023468 DOI: 10.3390/biom10010036] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2019] [Revised: 12/21/2019] [Accepted: 12/23/2019] [Indexed: 01/29/2023] Open
Abstract
The interactions between tannins and soluble and insoluble cell wall components are, in part, responsible for the low quantities of tannins found in wines compared with the quantities in grapes. The use of polysaccharides to compete with cell wall components could be an interesting approach for improving the chromatic and sensory characteristics of wines. The effect of two commercial polysaccharides, pectin and mannan, on limiting tannin-cell wall interactions was studied in a model solution, measuring the concentration of tannins and polysaccharides remaining in solution after the different interactions by chromatography. The treatment was also tested in a small-scale vinification. Soluble polysaccharides were added to the must and the wines were evaluated at the end of alcoholic fermentation and after six months in the bottle. In the model solution, the commercial polysaccharides formed soluble complexes with the tannins and limited the interactions with cell wall components, with some differences between skin and seed tannins. In the case of the wines, the treatments resulted in wines with a higher color intensity and phenolic content. Sensory analysis resulted in higher scores for the wines with added polysaccharides, since the complexation of tannins with the polysaccharides increased the roundness and body of the resulting wines.
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Osete-Alcaraz A, Gómez-Plaza E, Martínez-Pérez P, Weiller F, Schückel J, Willats WGT, Moore JP, Ros-García JM, Bautista-Ortín AB. The impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrix. Food Res Int 2019; 129:108889. [PMID: 32036932 DOI: 10.1016/j.foodres.2019.108889] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 09/28/2019] [Accepted: 12/12/2019] [Indexed: 11/16/2022]
Abstract
Tannins are present in grape skins and seeds from where they are transferred into the must-wine matrix during the maceration stages of winemaking. However, tannin transfer is often incomplete. This could be due, among other reasons, to tannins becoming bound to grape cell wall polysaccharides, including soluble polymers, which are released during vinification and are present in high concentrations in the must/wine. The use of cell wall deconstructing enzymes offers the possibility of reducing these interactions, releasing more tannins into the final wine. The main aim of this study was to evaluate the optimal addition (individually, in combination or sequentially) of hydrolytic enzymes that would prevent tight polysaccharide-tannin associations. The use of comprehensive microarray polymer profiling (CoMPP) methodology provided key insights into how the enzyme treatments impacted the grape cell wall matrix and tannin binding. The results demonstrated that polygalacturonase + pectin-lyase promoted the highest release of tannins into solution.
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Affiliation(s)
- Andrea Osete-Alcaraz
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Encarna Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain.
| | - Pilar Martínez-Pérez
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Florent Weiller
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland, 7602, South Africa
| | - Julia Schückel
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001, Denmark; Glycospot, Thorvaldsensvej 40, B102, DK-1871 Frederiksberg C, Denmark(1)
| | - William G T Willats
- School of Agriculture, Food and Rural Development, Newcastle University, Newcastle-upon-Tyne, United Kingdom; Glycospot, Thorvaldsensvej 40, B102, DK-1871 Frederiksberg C, Denmark(1)
| | - John P Moore
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland, 7602, South Africa
| | - José M Ros-García
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
| | - Ana B Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
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Alcalde-Eon C, Ferreras-Charro R, Ferrer-Gallego R, Rivero FJ, Heredia FJ, Escribano-Bailón MT. Monitoring the effects and side-effects on wine colour and flavonoid composition of the combined post-fermentative additions of seeds and mannoproteins. Food Res Int 2019; 126:108650. [PMID: 31732037 DOI: 10.1016/j.foodres.2019.108650] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2019] [Revised: 08/24/2019] [Accepted: 08/25/2019] [Indexed: 12/28/2022]
Abstract
One of the main consequences of the advancement of harvest date associated to global climate change is that the phenolic maturity of grapes can be delayed in relation to their technological maturity. As a consequence, wines made from these grapes can be poor in phenolic compounds or possess an unbalanced phenolic composition, affecting their global quality. The combined post-fermentative addition of seeds and an astringency-modulator mannoprotein (MP) might be a potential strategy to solve this problem, since seeds might supply flavanols and improve wine chemical stability and the mannoprotein might modulate the changes induced in astringency by the addition of seeds and improve wine colloidal stability. The present study aimed at monitoring at different moments of winemaking and ageing the effects and side-effects of this combined strategy on the detailed flavanol, flavonol and anthocyanin compositions and on colour of wines made from Syrah grapes. Seeds were obtained from Pedro Ximénez overripe grapes. Flavanol composition and flavonol and anthocyanin compositions were determined by HPLC-MSn-MRM and HPLC-DAD-MSn analyses, respectively. Colour changes caused by these additions were studied from CIELAB parameters as well as the ability of these techniques to protect colour from bleaching agents, such as SO2. In general, the addition of seeds initially increased the levels of flavanols and anthocyanins. However, during bottle ageing a reduction in the levels of flavanols, flavonols and anthocyanins could be observed in seed treated wines, which might be related to the greater formation of flavanol aggregates associated with greater levels of flavanols. This effect was partially solved for most of the flavonoids studied with the additional MP treatment. Treated and control wines showed colour differences that were visible to human eye, although they were reduced over time. At the end of the study, treated wines showed colour parameters corresponding to younger wines than those observed in control wines. A greater resistance against SO2 bleaching was also observed in treated wines, which can be mainly associated to the greater percentages of polymeric pigments caused by seed treatment and to the improvement of the colloidal stability of SO2-resistant pigments caused by the addition of the MP.
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Affiliation(s)
- Cristina Alcalde-Eon
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, University of Salamanca, Salamanca, Spain.
| | - Rebeca Ferreras-Charro
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, University of Salamanca, Salamanca, Spain.
| | | | - Francisco J Rivero
- Food Color and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain.
| | - Francisco J Heredia
- Food Color and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain.
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