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Davidson M, Louvet F, Meudec E, Landolt C, Grenier K, Périno S, Ouk TS, Saad N. Optimized Single-Step Recovery of Lipophilic and Hydrophilic Compounds from Raspberry, Strawberry and Blackberry Pomaces Using a Simultaneous Ultrasound-Enzyme-Assisted Extraction (UEAE). Antioxidants (Basel) 2023; 12:1793. [PMID: 37891873 PMCID: PMC10603877 DOI: 10.3390/antiox12101793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 09/18/2023] [Accepted: 09/20/2023] [Indexed: 10/29/2023] Open
Abstract
An ultrasound-enzyme-assisted extraction (UEAE) was optimized to extract, simultaneously, the hydrophilic and lipophilic compounds from three berry pomaces (raspberry, strawberry and blackberry). First, an enzyme screening designated a thermostable alkaline protease as the most suitable enzyme to recover, in an aqueous medium, the highest yields of polyphenols and oil in the most efficient way. Secondly, the selected enzyme was coupled to ultrasounds (US) in sequential and simultaneous combinations. The simultaneous US-alkaline enzyme combination was selected as a one-single-step process and was then optimized by definitive screening design (DSD). The optimized parameters were: US amplitude, 20% (raspberry pomace) or 70% (strawberry and blackberry pomaces); pH, 8; E/S ratio, 1% (w/w); S/L ratio, 6% (w/v); extraction time, 30 min; temperature, 60 °C. Compared to conventional extractions using organic solvents, the UEAE extracted all the polyphenols, with around 75% of the active polyphenols (measured by the DPPH● method) and up to 75% of the initial oil from the berry pomaces. Characterized lipophilic compounds were rich in polyunsaturated fatty acids (PUFAs), tocols and phytosterols. The polyphenolics were analyzed by UPLC-MS/MS; characteristic ellagitannins of the Rosaceae family (sanguiin H-6 or agrimoniin, sanguiin H-10, …) and ellagic acid conjugates were found as the major components.
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Affiliation(s)
- Morag Davidson
- Univ. Limoges, LABCiS, UR 22722, F-87000 Limoges, France; (M.D.); (C.L.); (K.G.); (T.-S.O.)
| | - François Louvet
- ENSIL-ENSCI Formation: Céramique Industrielle, ESTER, Université de Limoges, 87068 Limoges, France;
| | - Emmanuelle Meudec
- SPO, INRAE, Institut Agro, Université de Montpellier, 34060 Montpellier, France;
- INRAE, PROBE Research Infrastructure, Polyphenol Analytical Facility, 34060 Montpellier, France
| | - Cornelia Landolt
- Univ. Limoges, LABCiS, UR 22722, F-87000 Limoges, France; (M.D.); (C.L.); (K.G.); (T.-S.O.)
| | - Karine Grenier
- Univ. Limoges, LABCiS, UR 22722, F-87000 Limoges, France; (M.D.); (C.L.); (K.G.); (T.-S.O.)
| | - Sandrine Périno
- Équipe GREEN, UMR 408 SQPOV, Avignon Université, F-84000 Avignon, France;
| | - Tan-Sothéa Ouk
- Univ. Limoges, LABCiS, UR 22722, F-87000 Limoges, France; (M.D.); (C.L.); (K.G.); (T.-S.O.)
| | - Naïma Saad
- Univ. Limoges, LABCiS, UR 22722, F-87000 Limoges, France; (M.D.); (C.L.); (K.G.); (T.-S.O.)
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2
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Fioroni N, Mouquet-Rivier C, Meudec E, Cheynier V, Boudard F, Hemery Y, Laurent-Babot C. Antioxidant Capacity of Polar and Non-Polar Extracts of Four African Green Leafy Vegetables and Correlation with Polyphenol and Carotenoid Contents. Antioxidants (Basel) 2023; 12:1726. [PMID: 37760029 PMCID: PMC10525563 DOI: 10.3390/antiox12091726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 08/25/2023] [Accepted: 08/26/2023] [Indexed: 09/29/2023] Open
Abstract
In sub-Saharan Africa, chronic malnutrition is often associated with intestinal inflammation and oxidative stress. African green leafy vegetables (GLVs), commonly consumed by these populations and rich in bioactive compounds, may improve the antioxidant status. The aim of this study was to measure the antioxidant capacity using complementary assays (DPPH, FRAP, ABTS, ORAC and NO scavenging) in polar and non-polar leaf extracts of four African GLVs, cassava (Manihot esculenta), roselle (Hibiscus sabdariffa), jute mallow (Corchorus olitorius), and amaranth (Amaranthus spp.), with spinach (Spinacia oleracea) chosen as a reference. Their antioxidant capacity was correlated with their total polyphenol (TPC), flavonoid (TFC), condensed tannin, lutein, and β-carotene contents. Identification of phenolic compounds by UHPLC-DAD-MS/MS revealed the presence of three main classes of compound: flavonols, flavones, and hydroxycinnamic acids. Cassava and roselle leaves presented significantly higher TPC and TFC than amaranth, jute mallow, and spinach. They also exhibited the highest antioxidant capacity, even higher than that of spinach, which is known for its important antioxidant effect. The antioxidant capacity was 2 to 18 times higher in polar than non-polar extracts, and was more strongly correlated with TPC and TFC (R > 0.8) than with β-carotene and lutein contents. These findings provide new data especially for cassava and roselle leaves, for which studies are scarce, suggesting an appreciable antioxidant capacity compared with other leafy vegetables.
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Affiliation(s)
- Nelly Fioroni
- UMR QualiSud, University of Montpellier, Avignon University, CIRAD, Institut Agro, IRD, University of La Réunion, 34090 Montpellier, France; (C.M.-R.); (F.B.); (Y.H.)
| | - Claire Mouquet-Rivier
- UMR QualiSud, University of Montpellier, Avignon University, CIRAD, Institut Agro, IRD, University of La Réunion, 34090 Montpellier, France; (C.M.-R.); (F.B.); (Y.H.)
| | - Emmanuelle Meudec
- SPO, INRAE, University of Montpellier, Institut Agro, 34060 Montpellier, France; (E.M.); (V.C.)
- INRAE, PROBE Research Infrastructure, Polyphenol Analytical Facility, 34060 Montpellier, France
| | - Véronique Cheynier
- SPO, INRAE, University of Montpellier, Institut Agro, 34060 Montpellier, France; (E.M.); (V.C.)
- INRAE, PROBE Research Infrastructure, Polyphenol Analytical Facility, 34060 Montpellier, France
| | - Frédéric Boudard
- UMR QualiSud, University of Montpellier, Avignon University, CIRAD, Institut Agro, IRD, University of La Réunion, 34090 Montpellier, France; (C.M.-R.); (F.B.); (Y.H.)
| | - Youna Hemery
- UMR QualiSud, University of Montpellier, Avignon University, CIRAD, Institut Agro, IRD, University of La Réunion, 34090 Montpellier, France; (C.M.-R.); (F.B.); (Y.H.)
| | - Caroline Laurent-Babot
- UMR QualiSud, University of Montpellier, Avignon University, CIRAD, Institut Agro, IRD, University of La Réunion, 34090 Montpellier, France; (C.M.-R.); (F.B.); (Y.H.)
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3
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Karolkowski A, Meudec E, Bruguière A, Mitaine-Offer AC, Bouzidi E, Levavasseur L, Sommerer N, Briand L, Salles C. Faba Bean ( Vicia faba L. minor) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction. Metabolites 2023; 13:964. [PMID: 37623907 PMCID: PMC10456379 DOI: 10.3390/metabo13080964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 08/17/2023] [Accepted: 08/18/2023] [Indexed: 08/26/2023] Open
Abstract
In the context of climate change, faba beans are an interesting alternative to animal proteins but are characterised by off-notes and bitterness that decrease consumer acceptability. However, research on pulse bitterness is often limited to soybeans and peas. This study aimed to highlight potential bitter non-volatile compounds in faba beans. First, the bitterness of flours and air-classified fractions (starch and protein) of three faba bean cultivars was evaluated by a trained panel. The fractions from the high-alkaloid cultivars and the protein fractions exhibited higher bitter intensity. Second, an untargeted metabolomic approach using ultra-high-performance liquid chromatography-diode array detector-tandem-high resolution mass spectrometry (UHPLC-DAD-HRMS) was correlated with the bitter perception of the fractions. Third, 42 tentatively identified non-volatile compounds were associated with faba bean bitterness by correlated sensory and metabolomic data. These compounds mainly belonged to different chemical classes such as alkaloids, amino acids, phenolic compounds, organic acids, and terpenoids. This research provided a better understanding of the molecules responsible for bitterness in faba beans and the impact of cultivar and air-classification on the bitter content. The bitter character of these highlighted compounds needs to be confirmed by sensory and/or cellular analyses to identify removal or masking strategies.
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Affiliation(s)
- Adeline Karolkowski
- Centre des Sciences du Goût et de L’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France; (A.K.); (A.B.); (A.-C.M.-O.)
- Groupe Soufflet-Invivo, F-10400 Nogent-sur-Seine, France;
| | - Emmanuelle Meudec
- SPO, Université de Montpellier, INRAE, Institut Agro, F-34000 Montpellier, France; (E.M.); (N.S.)
- INRAE, PROBE Research Infrastructure, PFP Polyphenol Analysis Facility, F-34060 Montpellier, France
| | - Antoine Bruguière
- Centre des Sciences du Goût et de L’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France; (A.K.); (A.B.); (A.-C.M.-O.)
| | - Anne-Claire Mitaine-Offer
- Centre des Sciences du Goût et de L’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France; (A.K.); (A.B.); (A.-C.M.-O.)
| | - Emilie Bouzidi
- Vivien Paille (Groupe Avril), F-59300 Valenciennes, France;
| | | | - Nicolas Sommerer
- SPO, Université de Montpellier, INRAE, Institut Agro, F-34000 Montpellier, France; (E.M.); (N.S.)
- INRAE, PROBE Research Infrastructure, PFP Polyphenol Analysis Facility, F-34060 Montpellier, France
| | - Loïc Briand
- Centre des Sciences du Goût et de L’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France; (A.K.); (A.B.); (A.-C.M.-O.)
| | - Christian Salles
- Centre des Sciences du Goût et de L’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France; (A.K.); (A.B.); (A.-C.M.-O.)
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4
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Leborgne C, Meudec E, Sommerer N, Masson G, Mouret JR, Cheynier V. Untargeted Metabolomics Approach Using UHPLC-HRMS to Unravel the Impact of Fermentation on Color and Phenolic Composition of Rosé Wines. Molecules 2023; 28:5748. [PMID: 37570718 PMCID: PMC10421246 DOI: 10.3390/molecules28155748] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 07/17/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
Color is a major quality trait of rosé wines due to their packaging in clear glass bottles. This color is due to the presence of phenolic pigments extracted from grapes to wines and products of reactions taking place during the wine-making process. This study focuses on changes occurring during the alcoholic fermentation of Syrah, Grenache and Cinsault musts, which were conducted at laboratory (250 mL) and pilot (100 L) scales. The color and phenolic composition of the musts and wines were analyzed using UV-visible spectrophotometry, and metabolomics fingerprints were acquired by ultra-high performance liquid chromatography-high-resolution mass spectrometry. Untargeted metabolomics data highlighted markers of fermentation stage (must or wine) and markers related to the grape variety (e.g., anthocyanins in Syrah, hydroxycinnamates and tryptophan derivatives in Grenache, norisoprenoids released during fermentation in Cinsault). Cinsault wines contained higher molecular weight compounds possibly resulting from the oxidation of phenolics, which may contribute to their high absorbance values.
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Affiliation(s)
- Cécile Leborgne
- UE PR, INRAE, Domaine de Pech Rouge, F-11430 Gruissan, France
- SPO, INRAE, Univ de Montpellier, Institut Agro, F-34060 Montpellier, France; (E.M.); (N.S.); (J.-R.M.); (V.C.)
- INRAE, PROBE Research Infrastructure, Polyphenol Analytical Facility, F-34060 Montpellier, France
- Institut Français de la Vigne et du Vin, Centre du Rosé, F-83550 Vidauban, France;
| | - Emmanuelle Meudec
- SPO, INRAE, Univ de Montpellier, Institut Agro, F-34060 Montpellier, France; (E.M.); (N.S.); (J.-R.M.); (V.C.)
- INRAE, PROBE Research Infrastructure, Polyphenol Analytical Facility, F-34060 Montpellier, France
| | - Nicolas Sommerer
- SPO, INRAE, Univ de Montpellier, Institut Agro, F-34060 Montpellier, France; (E.M.); (N.S.); (J.-R.M.); (V.C.)
- INRAE, PROBE Research Infrastructure, Polyphenol Analytical Facility, F-34060 Montpellier, France
| | - Gilles Masson
- Institut Français de la Vigne et du Vin, Centre du Rosé, F-83550 Vidauban, France;
| | - Jean-Roch Mouret
- SPO, INRAE, Univ de Montpellier, Institut Agro, F-34060 Montpellier, France; (E.M.); (N.S.); (J.-R.M.); (V.C.)
| | - Véronique Cheynier
- SPO, INRAE, Univ de Montpellier, Institut Agro, F-34060 Montpellier, France; (E.M.); (N.S.); (J.-R.M.); (V.C.)
- INRAE, PROBE Research Infrastructure, Polyphenol Analytical Facility, F-34060 Montpellier, France
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5
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Dias ALDS, Fenger JA, Meudec E, Verbaere A, Costet P, Hue C, Coste F, Lair S, Cheynier V, Boulet JC, Sommerer N. Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black. Metabolites 2023; 13:metabo13050667. [PMID: 37233708 DOI: 10.3390/metabo13050667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/10/2023] [Accepted: 05/14/2023] [Indexed: 05/27/2023] Open
Abstract
High-quality dark chocolates (70% cocoa content) can have shades from light to dark brown color. This work aimed at revealing compounds that discriminate black and brown chocolates. From 37 fine chocolate samples from years 2019 and 2020 provided by Valrhona,8 dark black samples and 8 light brown samples were selected. A non-targeted metabolomics study was performed based on ultra-high performance liquid chromatography-high resolution mass spectrometry/mass spectrometry experiments, univariate, multivariate, and feature-based molecular networking analyses. Twenty-seven overaccumulated discriminating compounds were found for black chocolates. Among them, glycosylated flavanols including monomers and glycosylated A-type procyanidin dimers and trimers were highly representative. Fifty overaccumulated discriminating compounds were found for brown chocolates. Most of them were B-type procyanidins (from trimers to nonamers). These phenolic compounds may be partially related to the chocolate colors as precursors of colored compounds. This study increases the knowledge on the chemical diversity of dark chocolates by providing new information about the phenolic profiles of black and brown chocolates.
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Affiliation(s)
- Aecio Luís de Sousa Dias
- SPO, Université de Montpellier, INRAE, Institut Agro, F-34060 Montpellier, France
- INRAE, PROBE Research Infrastructure, PFP Polyphenol Analysis Facility, F-34060 Montpellier, France
| | - Julie-Anne Fenger
- SPO, Université de Montpellier, INRAE, Institut Agro, F-34060 Montpellier, France
- INRAE, PROBE Research Infrastructure, PFP Polyphenol Analysis Facility, F-34060 Montpellier, France
| | - Emmanuelle Meudec
- SPO, Université de Montpellier, INRAE, Institut Agro, F-34060 Montpellier, France
- INRAE, PROBE Research Infrastructure, PFP Polyphenol Analysis Facility, F-34060 Montpellier, France
| | - Arnaud Verbaere
- SPO, Université de Montpellier, INRAE, Institut Agro, F-34060 Montpellier, France
- INRAE, PROBE Research Infrastructure, PFP Polyphenol Analysis Facility, F-34060 Montpellier, France
| | | | | | | | | | - Véronique Cheynier
- SPO, Université de Montpellier, INRAE, Institut Agro, F-34060 Montpellier, France
- INRAE, PROBE Research Infrastructure, PFP Polyphenol Analysis Facility, F-34060 Montpellier, France
| | - Jean-Claude Boulet
- SPO, Université de Montpellier, INRAE, Institut Agro, F-34060 Montpellier, France
- INRAE, PROBE Research Infrastructure, PFP Polyphenol Analysis Facility, F-34060 Montpellier, France
| | - Nicolas Sommerer
- SPO, Université de Montpellier, INRAE, Institut Agro, F-34060 Montpellier, France
- INRAE, PROBE Research Infrastructure, PFP Polyphenol Analysis Facility, F-34060 Montpellier, 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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7
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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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8
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Cosson A, Meudec E, Ginies C, Danel A, Lieben P, Descamps N, Cheynier V, Saint-Eve A, Souchon I. Identification and quantification of key phytochemicals in peas - Linking compounds with sensory attributes. Food Chem 2022; 385:132615. [PMID: 35290955 DOI: 10.1016/j.foodchem.2022.132615] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 02/28/2022] [Accepted: 02/28/2022] [Indexed: 11/24/2022]
Abstract
Pea protein isolates contain high-quality plant protein. However, they have sensory drawbacks, notably bitterness and astringency, that have limited their use in commercial foods. This study's aim was thus to identify the main phytochemicals in pea-based samples and to examine associations with sensory attributes. The phytochemical profiles of pea flour, pea protein isolates, and pea protein isolate fractions were characterized via UHPLC-DAD-MS. A total of 48 phytochemicals have been revealed: 6 phenolic acids, 5 flavonoids, and 1 saponin were identified and quantified, while another 9 phenolic acids, 10 flavonoids, and 6 saponins were tentatively identified. The impacts of protein extraction and fractionation were studied. These processes appear to have caused some compound degradation. It was found that 29 compounds were correlated with perceived bitterness and/or astringency. Therefore, these results show that certain phytochemicals can lead to negative sensory attributes in pea-protein-based products.
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Affiliation(s)
- A Cosson
- Univ Paris Saclay, UMR SayFood, AgroParisTech, INRAE, F-78850 Thiverval Grignon, France; Roquette Frères, 10 rue haute loge, F-62136 Lestrem, France
| | - E Meudec
- SPO, INRAE, Univ Montpellier, Institut Agro Montpellier Supagro, Montpellier, France; INRAE, PROBE Research Infrastructure, Polyphenol Analytical Facility, Montpellier, France
| | - C Ginies
- UMR SQPOV, INRAE, Avignon Université, F-84000 Avignon, France
| | - A Danel
- Univ Paris Saclay, UMR SayFood, AgroParisTech, INRAE, F-78850 Thiverval Grignon, France
| | - P Lieben
- Univ Paris Saclay, UMR SayFood, AgroParisTech, INRAE, F-78850 Thiverval Grignon, France
| | - N Descamps
- Roquette Frères, 10 rue haute loge, F-62136 Lestrem, France
| | - V Cheynier
- SPO, INRAE, Univ Montpellier, Institut Agro Montpellier Supagro, Montpellier, France; INRAE, PROBE Research Infrastructure, Polyphenol Analytical Facility, Montpellier, France
| | - A Saint-Eve
- Univ Paris Saclay, UMR SayFood, AgroParisTech, INRAE, F-78850 Thiverval Grignon, France
| | - I Souchon
- UMR SQPOV, INRAE, Avignon Université, F-84000 Avignon, France.
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9
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Pittari E, Piombino P, Andriot I, Cheynier V, Cordelle S, Feron G, Gourrat K, Le Quéré JL, Meudec E, Moio L, Neiers F, Schlich P, Canon F. Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry. Food Chem 2022; 372:131229. [PMID: 34624784 DOI: 10.1016/j.foodchem.2021.131229] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [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: 02/26/2021] [Revised: 09/17/2021] [Accepted: 09/23/2021] [Indexed: 11/19/2022]
Abstract
Addition of oenological tannins claims to have a positive impact on wine stability, protection from oxidation and likely sensory persistence. However, their role on red wine aroma during oxidation is controversial. The present study aims at investigating the effect of addition of oenological tannins on wine flavour (mainly aroma) before and after air exposure. Temporal Dominance of Sensations, a dynamic sensory evaluation, was coupled with a dynamic chemical measurement (nosespace analysis) using a Proton-Transfer-Reaction Mass-Spectrometer connected to the nasal cavity of 17 assessors. Results showed that the oxidation of a non-oaked Pinot Noir red wine decreases the fruity aroma dominance and increases the maderised and prune one. A contextual decrease of the fruity ethyl decanoate and increase of oxidative Strecker aldehydes are observed. Ellagitannins but not proanthocyanidins preserved perception of fruitiness and prevented increase of maderised notes. Moreover, ellagitannins increase the aroma persistence mainly in the non-oxidized wine.
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Affiliation(s)
- Elisabetta Pittari
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, 83100 Avellino, Italy
| | - Paola Piombino
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, 83100 Avellino, Italy
| | - Isabelle Andriot
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France; PROBE Research Infrastructure, ChemoSens Platform, Dijon, France
| | - Véronique Cheynier
- SPO, INRAE, Univ Montpellier, Institut Agro, Montpellier, France; PROBE Research Infrastructure, Polyphenol Analytical Facility, Montpellier, France
| | - Sylvie Cordelle
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France; PROBE Research Infrastructure, ChemoSens Platform, Dijon, France
| | - Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France
| | - Karine Gourrat
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France; PROBE Research Infrastructure, ChemoSens Platform, Dijon, France
| | - Jean-Luc Le Quéré
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France
| | - Emmanuelle Meudec
- SPO, INRAE, Univ Montpellier, Institut Agro, Montpellier, France; PROBE Research Infrastructure, Polyphenol Analytical Facility, Montpellier, France
| | - Luigi Moio
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, 83100 Avellino, Italy
| | - Fabrice Neiers
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France
| | - Pascal Schlich
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France; PROBE Research Infrastructure, ChemoSens Platform, Dijon, France
| | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France.
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10
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Boulet JC, Meudec E, Vallverdu-Queralt A, Cheynier V. High-resolution mass spectrometry (HRMS): Focus on the m/z values estimated by the Savitzky-Golay first derivative. Rapid Commun Mass Spectrom 2021; 35:e9036. [PMID: 33386030 DOI: 10.1002/rcm.9036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 12/17/2020] [Accepted: 12/21/2020] [Indexed: 06/12/2023]
Abstract
RATIONALE The calculation of centroids from profile mass spectra is one of the very first steps in the processing of mass spectra. The output is a signal and a m/z value. We focus on the accuracy of the prediction of the centroids' m/z values. METHODS A calculation based on the Savizky-Golay algorithm was evaluated on an Orbitrap mass spectrum. Reference m/z values were identified manually. Experimental centroids were extracted (1) automatically using our algorithm or the MSconvert algorithm and (2) manually using the Xcalibur software from Thermo. The three series of experimental m/z values were compared with the reference m/z values. RESULTS Our algorithm improved the determination of the m/z values compared with MSconvert. However, no improvement was observed over Xcalibur. CONCLUSIONS Our algorithm improved the automatic estimation of m/z values in the profile-to-centroid calculation. This is of importance when the goal is to determine raw compositions from the experimental m/z values. Nevertheless, the algorithms led to almost the same m/z values on a higher resolution mass spectrum.
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Affiliation(s)
- Jean-Claude Boulet
- SPO, INRAE, University of Montpellier, Institut Agro Montpellier Supagro, Montpellier, France
- PFP, PROBE, Montpellier, France
| | - Emmanuelle Meudec
- SPO, INRAE, University of Montpellier, Institut Agro Montpellier Supagro, Montpellier, France
- PFP, PROBE, Montpellier, France
| | | | - Véronique Cheynier
- SPO, INRAE, University of Montpellier, Institut Agro Montpellier Supagro, Montpellier, France
- PFP, PROBE, Montpellier, France
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11
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Watrelot AA, Le Guernevé C, Hallé H, Meudec E, Véran F, Williams P, Robillard B, Garcia F, Poncet-Legrand C, Cheynier V. Multimethod Approach for Extensive Characterization of Gallnut Tannin Extracts. J Agric Food Chem 2020; 68:13426-13438. [PMID: 32119539 DOI: 10.1021/acs.jafc.9b08221] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Gallotannins extracted from gallnuts are commonly added to wine to improve its properties. They consist of mixtures of galloylester derivatives of glucose. However, their composition and properties are not well-established. In this study, methods based on liquid chromatography coupled to ultraviolet-visible detection and mass spectrometry, size-exclusion chromatography, and one-dimensional (31P) and two-dimensional (1H diffusion ordered spectroscopy, 31P total correlated spectroscopy, and 1H/13C heteronuclear single-quantum correlation and heteronuclear multiple-bond correlation) nuclear magnetic resonance spectroscopies have been implemented for extensive chemical characterization of three commercial gallnut tannin extracts. Differences in the proportions of the different constituents (gallic, digallic, and trigallic acids and galloylglucose derivatives) and in the structure and molecular weight distributions of gallotannins were demonstrated between the three extracts, with chains containing 8.5, 12.2, and 12.4 galloyl groups on average for TAN A, TAN B1, and TAN B2, respectively. The antioxidant capacities of the extracts, evaluated using the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) method, were similar and related mostly to their total tannin content, with only a limited impact of the tannin composition.
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Affiliation(s)
- Aude A Watrelot
- SPO, INRAE, Univ. Montpellier, Montpellier SupAgro, 2 Place Pierre Viala, 34060 Montpellier, France
| | - Christine Le Guernevé
- SPO, INRAE, Univ. Montpellier, Montpellier SupAgro, 2 Place Pierre Viala, 34060 Montpellier, France
| | - Hélène Hallé
- SPO, INRAE, Univ. Montpellier, Montpellier SupAgro, 2 Place Pierre Viala, 34060 Montpellier, France
| | - Emmanuelle Meudec
- SPO, INRAE, Univ. Montpellier, Montpellier SupAgro, 2 Place Pierre Viala, 34060 Montpellier, France
| | - Frédéric Véran
- SPO, INRAE, Univ. Montpellier, Montpellier SupAgro, 2 Place Pierre Viala, 34060 Montpellier, France
| | - Pascale Williams
- SPO, INRAE, Univ. Montpellier, Montpellier SupAgro, 2 Place Pierre Viala, 34060 Montpellier, France
| | - Bertrand Robillard
- Institut Œnologique de Champagne, Z.I. de Mardeuil, BP 25, 51201 Epernay Cedex, France
| | - François Garcia
- SPO, INRAE, Univ. Montpellier, Montpellier SupAgro, 2 Place Pierre Viala, 34060 Montpellier, France
| | - Céline Poncet-Legrand
- SPO, INRAE, Univ. Montpellier, Montpellier SupAgro, 2 Place Pierre Viala, 34060 Montpellier, France
| | - Véronique Cheynier
- SPO, INRAE, Univ. Montpellier, Montpellier SupAgro, 2 Place Pierre Viala, 34060 Montpellier, France
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12
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Seguinot P, Bloem A, Brial P, Meudec E, Ortiz-Julien A, Camarasa C. Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma metabolism of two non-Saccharomyces strains. Int J Food Microbiol 2019; 316:108441. [PMID: 31778839 DOI: 10.1016/j.ijfoodmicro.2019.108441] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2019] [Revised: 11/06/2019] [Accepted: 11/09/2019] [Indexed: 11/26/2022]
Abstract
Even though non-Saccharomyces yeasts were regarded as spoilage microorganisms for a long time, their abilities to improve and diversify the aromatic profile of wines are now well recognized. Consequently, their use in combination with S. cerevisiae strains during winemaking has attracted substantial attention over the last decade. However, our limited understanding of the metabolism and physiology of these species remains a barrier to promoting efficient exploitation of their full potential. In this study, we further explored the metabolism involved in the production of fermentative volatile compounds of two commercial non-Saccharomyces strains, T. delbrueckii Biodiva™ and M. pulcherrima Flavia®, in comparison with the reference wine yeast S. cerevisiae Lalvin EC1118®. After growing these strains in the presence of 24 different N-compounds, particular attention was paid to the influence of the nitrogen source on the profile of aroma compounds synthesized by these yeasts (higher alcohols and acids, medium-chain fatty acids and their acetate or ethyl esters derivatives). A comprehensive analysis of the dataset showed that these three species were able to produce all the fermentative aromas, regardless of the nitrogen source, demonstrating the key contribution of the central carbon metabolism to the formation of volatile molecules. Nevertheless, we also observed some specific phenotypic traits for each of the strains in their assimilation capacities for the various nitrogen nutrients as well as in their response to the nature of the nitrogen source in terms of the production of volatile molecules. These observations revealed the intricacy and interconnection between the networks involved in nitrogen consumption and aroma production. These differences are likely related to the genetic backgrounds of the strains. Overall, this study expands our understanding of the metabolic processes responsible for the formation of volatile compounds during wine fermentation and their variations according to species and the nature of the nitrogen source. This knowledge provides a new platform for the more efficient exploitation of non-Saccharomyces strains during winemaking, improving the management of the fermentation.
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Affiliation(s)
- Pauline Seguinot
- UMR SPO, Université Montpellier, INRA, Montpellier SupAgro, 34060 Montpellier, France; Lallemand SAS, 31700 Blagnac, France
| | - Audrey Bloem
- UMR SPO, Université Montpellier, INRA, Montpellier SupAgro, 34060 Montpellier, France
| | - Pascale Brial
- UMR SPO, Université Montpellier, INRA, Montpellier SupAgro, 34060 Montpellier, France
| | - Emmanuelle Meudec
- UMR SPO, Université Montpellier, INRA, Montpellier SupAgro, 34060 Montpellier, France
| | | | - Carole Camarasa
- UMR SPO, Université Montpellier, INRA, Montpellier SupAgro, 34060 Montpellier, France.
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13
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Saad N, Louvet F, Tarrade S, Meudec E, Grenier K, Landolt C, Ouk TS, Bressollier P. Enzyme-Assisted Extraction of Bioactive Compounds from Raspberry (Rubus idaeus L.) Pomace. J Food Sci 2019; 84:1371-1381. [PMID: 31112298 DOI: 10.1111/1750-3841.14625] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 03/25/2019] [Accepted: 03/26/2019] [Indexed: 11/29/2022]
Abstract
Industrial processing of raspberries into juice and jam results in the production of with high content of lipophilic and hydrophilic phytochemicals. Usually considered as waste, raspberry pomace is occasionally cold-pressed to recover specialty oil. However, the resulting pomace press-cake (PPC) still contains 30% to 35% of lipophilic compounds, such as essential fatty acids, tocols, phytosterols, and ellagitannins initially present in pomace. In a perspective of sustainable development, we investigate an eco-friendly process using an aqueous enzyme-assisted extraction (AEAE) to simultaneously and effectively recover lipophilic compounds and polyphenols from the PPC. The performance of different combinations of carbohydrases and proteases was compared. After selecting the best enzymatic system, a definitive screening design involving six factors was then implemented to optimize the process. Under optimized conditions, 1.2 units of thermostable alkaline protease/100 g PPC, pH 9, 60 °C, and 2 hr hydrolysis, more than 38% of total PPC lipophilic content were recovered in the aqueous medium. The recovery of polyphenols and antioxidant activity was, respectively, 48% and 25% higher than obtained by extraction with methanol/acetone/water mixture. Such an AEAE extract might prove useful in food and nutraceutical applications. PRACTICAL APPLICATION: Raspberry pomace, a food industrial by-product, is often considered as waste. However, it is a rich source of phytochemicals, such as tocols, polyphenols, and polyunsaturated fatty acids. To overcome the drawbacks of organic solvent use, an enzyme-assisted extraction process was developed as an eco-friendly alternative to recover these bioactive compounds. Definitive screening design experimental design was used to enhance polyphenols and lipophilics extraction yields while reducing process costs. This extract is an oil-in-water emulsion, with high content in antioxidant phytochemicals, which might have potential for use in nutraceutical applications. Therefore, this green process developed for the valorization of raspberry pomace is considered as a perspective of sustainable development.
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Affiliation(s)
- N Saad
- Laboratoire PEIRENE, EA 7500, site IUT, Dépt. Génie Biologique, Univ. de Limoges, 87065, Limoges, France
| | - F Louvet
- Laboratoire PEIRENE, EA 7500, site IUT, Dépt. Génie Biologique, Univ. de Limoges, 87065, Limoges, France.,ENSIL-ENSCI Formation: Céramique Industrielle, Univ. de Limoges, ESTER, 87068, Limoges, France
| | - S Tarrade
- Centre de Valorisation Agro ressources (CVA), 19100 Brive-la-Gaillarde, France
| | - E Meudec
- Plate-forme Polyphenols, INRA UMR-SPO, Montpellier SupAgro, Univ. de Montpellier, 34060, Montpellier, France
| | - K Grenier
- Laboratoire PEIRENE, EA 7500, site IUT, Dépt. Génie Biologique, Univ. de Limoges, 87065, Limoges, France
| | - C Landolt
- Laboratoire PEIRENE, EA 7500, site IUT, Dépt. Génie Biologique, Univ. de Limoges, 87065, Limoges, France
| | - T S Ouk
- Laboratoire PEIRENE, EA 7500, site IUT, Dépt. Génie Biologique, Univ. de Limoges, 87065, Limoges, France
| | - P Bressollier
- Laboratoire PEIRENE, EA 7500, site IUT, Dépt. Génie Biologique, Univ. de Limoges, 87065, Limoges, France
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14
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Fayeulle N, Meudec E, Boulet JC, Vallverdu-Queralt A, Hue C, Boulanger R, Cheynier V, Sommerer N. Fast Discrimination of Chocolate Quality Based on Average-Mass-Spectra Fingerprints of Cocoa Polyphenols. J Agric Food Chem 2019; 67:2723-2731. [PMID: 30761902 DOI: 10.1021/acs.jafc.8b06456] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
This work aims to sort cocoa beans according to chocolate sensory quality and phenolic composition. Prior to the study, cocoa samples were processed into chocolate in a standard manner, and then the chocolate was characterized by sensory analysis, allowing sorting of the samples into four sensory groups. Two objectives were set: first to use average mass spectra as quick cocoa-polyphenol-extract fingerprints and second to use those fingerprints and chemometrics to select the molecules that discriminate chocolate sensory groups. Sixteen cocoa polyphenol extracts were analyzed by liquid chromatography-low-resolution mass spectrometry. Averaging each mass spectrum provided polyphenolic fingerprints, which were combined into a matrix and processed with chemometrics to select the most meaningful molecules for discrimination of the chocolate sensory groups. Forty-four additional cocoa samples were used to validate the previous results. The fingerprinting method proved to be quick and efficient, and the chemometrics highlighted 29 m/ z signals of known and unknown molecules, mainly flavan-3-ols, enabling sensory-group discrimination.
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Affiliation(s)
- Noémie Fayeulle
- SPO, Plateforme Polyphénols , Univ Montpellier, INRA, Montpellier SupAgro , 34060 Montpellier , France
| | - Emmanuelle Meudec
- SPO, Plateforme Polyphénols , Univ Montpellier, INRA, Montpellier SupAgro , 34060 Montpellier , France
| | - Jean Claude Boulet
- SPO, Plateforme Polyphénols , Univ Montpellier, INRA, Montpellier SupAgro , 34060 Montpellier , France
| | - Anna Vallverdu-Queralt
- SPO, Plateforme Polyphénols , Univ Montpellier, INRA, Montpellier SupAgro , 34060 Montpellier , France
| | | | - Renaud Boulanger
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de la Réunion , 34060 Montpellier , France
| | - Véronique Cheynier
- SPO, Plateforme Polyphénols , Univ Montpellier, INRA, Montpellier SupAgro , 34060 Montpellier , France
| | - Nicolas Sommerer
- SPO, Plateforme Polyphénols , Univ Montpellier, INRA, Montpellier SupAgro , 34060 Montpellier , France
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15
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Bordiga M, Meudec E, Williams P, Montella R, Travaglia F, Arlorio M, Coïsson JD, Doco T. The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds. Food Chem 2019; 285:423-430. [PMID: 30797366 DOI: 10.1016/j.foodchem.2019.01.175] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 01/21/2019] [Accepted: 01/28/2019] [Indexed: 12/24/2022]
Abstract
The study was designed to evaluate how the distillation process is able to affect the composition and bioactivity of oligosaccharides contained in the grape seeds. Different oligosaccharidic fractions have been extracted both before and after grape pomace distillation in order to valorize this by-product. A multistep solid-phase extraction approach (C-18 and carbograph cartridges) has been applied to purify and fractionate the oligosaccharidic compounds. Chemical characterization of the fractions was performed using a UPLC-ESI-MSn method. Complex oligosaccharides consist principally of neutral oligosaccharides rich in arabinose and glucose. Then, the oligosaccharides contained in the different fractions as potential functional ingredients with prebiotic activity toward well-known probiotic bacteria, such as Lactobacillus acidophilus and Lactobacillus plantarum, were evaluated. Data showed how, in some combination, oligosaccharidic fractions obtained may be considered a novel "functional ingredient" with potential prebiotic activity mainly towards L. acidophilus.
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Affiliation(s)
- Matteo Bordiga
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy.
| | - Emmanuelle Meudec
- UMR 1083 Sciences Pour l'Œnologie, Polyphenols Platform, INRA, Montpellier SupAgro, Université de Montpellier2, Montpellier, France
| | - Pascale Williams
- UMR 1083 Sciences Pour l'Œnologie, INRA, Montpellier SupAgro, Université de Montpellier2, Montpellier, France
| | - Rosa Montella
- Proge Farm s.r.l., Largo Donegani 4/A, Novara, Italy
| | - Fabiano Travaglia
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - Marco Arlorio
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - Jean Daniel Coïsson
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - Thierry Doco
- UMR 1083 Sciences Pour l'Œnologie, INRA, Montpellier SupAgro, Université de Montpellier2, Montpellier, France
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16
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Zerbib M, Mazauric JP, Meudec E, Le Guernevé C, Lepak A, Nidetzky B, Cheynier V, Terrier N, Saucier C. New flavanol O-glycosides in grape and wine. Food Chem 2018; 266:441-448. [DOI: 10.1016/j.foodchem.2018.06.019] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 06/01/2018] [Accepted: 06/03/2018] [Indexed: 01/14/2023]
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17
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Ferreira-Lima N, Vallverdú-Queralt A, Meudec E, Pinasseau L, Verbaere A, Bordignon-Luiz MT, Le Guernevé C, Cheynier V, Sommerer N. Quantification of hydroxycinnamic derivatives in wines by UHPLC-MRM-MS. Anal Bioanal Chem 2017; 410:3483-3490. [PMID: 29256073 DOI: 10.1007/s00216-017-0759-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 11/03/2017] [Accepted: 11/08/2017] [Indexed: 11/26/2022]
Abstract
A UHPLC-MS/MS method was developed for the quantification of the main compounds involved in oxidation reactions occurring in white musts and wines such as hydroxycinnamic acids, their glutathione and cysteinylglycine adducts (GRP, GRP2, 5-(S-glutathionyl)-trans-caftaric acid, 2-(S-cysteinylglycyl)-trans-caftaric acid, and 2-(S-glutathionyl)-trans-caffeic acid), and reduced and oxidized glutathione (GSH, GSSG) in wine. Since oxidation is the main concern in white wine-making, directly affecting its quality, the developed method was then applied in a series of white wines made with different pre-fermentation treatments to limit oxidation at must stage. The glucose esters and/or glucosides of hydroxycinnamic acids were quantified as glucogallin equivalent. The developed method led to an overall improvement in the limits of detection (LODs) and quantification (LOQs) for all the compounds studied in comparison to other methods such as high-performance liquid chromatography with fluorescence detection (HPLC-FLD) or diode array UV detection (HPLC-DAD). LOD values ranged from 0.0002 to 0.0140 mg/L and LOQs from 0.0005 to 0.0470 mg/L. The recoveries ranged between 80 and 110% in wines, and the relative standard deviation (RSD) for precision intra- and inter-day was below 15%. The accuracy and intra- and inter-day precision met the acceptance criteria of the AOAC international norms. As far as we know, this study is the first report of quantification of GRP, 2-(S-cysteinylglycyl)-trans-caftaric acid, and 2-(S-glutathionyl)-trans-caffeic acid using these non-commercially available compounds as external standards. Those compounds represent a significant proportion of hydroxycinnamic acid derivatives in wines. The methodology described is suitable for the analysis of hydroxycinnamic derivatives in wines.
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Affiliation(s)
- Nayla Ferreira-Lima
- Plateforme Polyphénols, SPO, INRA, Montpellier SupAgro, Université de Montpellier, 2 place Viala, 34060, Montpellier, France.
- Departamento de Ciência e Tecnologia de Alimentos CAL/CCA, Universidade Federal de Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, Florianópolis, SC, 88034-001, Brazil.
| | - Anna Vallverdú-Queralt
- Plateforme Polyphénols, SPO, INRA, Montpellier SupAgro, Université de Montpellier, 2 place Viala, 34060, Montpellier, France.
| | - Emmanuelle Meudec
- Plateforme Polyphénols, SPO, INRA, Montpellier SupAgro, Université de Montpellier, 2 place Viala, 34060, Montpellier, France
| | - Lucie Pinasseau
- Plateforme Polyphénols, SPO, INRA, Montpellier SupAgro, Université de Montpellier, 2 place Viala, 34060, Montpellier, France
| | - Arnaud Verbaere
- Plateforme Polyphénols, SPO, INRA, Montpellier SupAgro, Université de Montpellier, 2 place Viala, 34060, Montpellier, France
| | - Marilde T Bordignon-Luiz
- Departamento de Ciência e Tecnologia de Alimentos CAL/CCA, Universidade Federal de Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, Florianópolis, SC, 88034-001, Brazil
| | - Christine Le Guernevé
- Plateforme Polyphénols, SPO, INRA, Montpellier SupAgro, Université de Montpellier, 2 place Viala, 34060, Montpellier, France
| | - Véronique Cheynier
- Plateforme Polyphénols, SPO, INRA, Montpellier SupAgro, Université de Montpellier, 2 place Viala, 34060, Montpellier, France
| | - Nicolas Sommerer
- Plateforme Polyphénols, SPO, INRA, Montpellier SupAgro, Université de Montpellier, 2 place Viala, 34060, Montpellier, France
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18
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Carrascón V, Vallverdú-Queralt A, Meudec E, Sommerer N, Fernandez-Zurbano P, Ferreira V. The kinetics of oxygen and SO 2 consumption by red wines. What do they tell about oxidation mechanisms and about changes in wine composition? Food Chem 2017; 241:206-214. [PMID: 28958520 DOI: 10.1016/j.foodchem.2017.08.090] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2017] [Revised: 08/27/2017] [Accepted: 08/28/2017] [Indexed: 12/25/2022]
Abstract
This work seeks to understand the kinetics of O2 and SO2 consumption of air-saturated red wine as a function of its chemical composition, and to describe the chemical changes suffered during the process in relation to the kinetics. Oxygen Consumption Rates (OCRs) are faster with higher copper and epigallocatechin contents and with higher absorbance at 620nm and slower with higher levels of gallic acid and catechin terminal units in tannins. Acetaldehyde Reactive Polyphenols (ARPs) may be key elements determining OCRs. It is confirmed that SO2 is poorly consumed in the first saturation. Phenylalanine, methionine and maybe, cysteine, seem to be consumed instead. A low SO2 consumption is favoured by low levels of SO2, by a low availability of free SO2 caused by a high anthocyanin/tannin ratio, and by a polyphenolic profile poor in epigallocatechin and rich in catechin-rich tannins. Wines consuming SO2 efficiently consume more epigallocatechin, prodelphinidins and procyanidins.
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Affiliation(s)
- Vanesa Carrascón
- Laboratory for Aroma Analysis and Enology, Instituto Agroalimentario de Aragón (IA2-Unizar-CITA), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009 Zaragoza, Spain
| | - Anna Vallverdú-Queralt
- Plate-Forme D'analyse des Polyphénols, UMR1083 Sciences Pour l'Œnologie, Institut National de la Recherche Agronomique, Montpellier 34060, France
| | - Emmanuelle Meudec
- Plate-Forme D'analyse des Polyphénols, UMR1083 Sciences Pour l'Œnologie, Institut National de la Recherche Agronomique, Montpellier 34060, France
| | - Nicolas Sommerer
- Plate-Forme D'analyse des Polyphénols, UMR1083 Sciences Pour l'Œnologie, Institut National de la Recherche Agronomique, Montpellier 34060, France
| | - Purificación Fernandez-Zurbano
- Instituto de Ciencias de la Vid y el Vino, (Universidad de La Rioja-CSIC-Gobierno de la Rioja), Finca La Grajera, Ctra. De Burgos Km. 6, 26007 Logroño, Spain
| | - Vicente Ferreira
- Laboratory for Aroma Analysis and Enology, Instituto Agroalimentario de Aragón (IA2-Unizar-CITA), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009 Zaragoza, Spain; Instituto de Ciencias de la Vid y el Vino, (Universidad de La Rioja-CSIC-Gobierno de la Rioja), Finca La Grajera, Ctra. De Burgos Km. 6, 26007 Logroño, Spain.
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19
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Vallverdú‐Queralt A, Meudec E, Eder M, Lamuela‐Raventos RM, Sommerer N, Cheynier V. The Hidden Face of Wine Polyphenol Polymerization Highlighted by High-Resolution Mass Spectrometry. ChemistryOpen 2017; 6:336-339. [PMID: 28638763 PMCID: PMC5474658 DOI: 10.1002/open.201700044] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2017] [Indexed: 11/18/2022] Open
Abstract
Polyphenols, including tannins and red anthocyanin pigments, are responsible for the color, taste, and beneficial health properties of plant-derived foods and beverages, especially in red wines. Known compounds represent only the emerged part of the "wine polyphenol iceberg". It is believed that the immersed part results from complex cascades of reactions involving grape polyphenols and yeast metabolites. We used a non-targeted strategy based on high-resolution mass spectrometry and Kendrick mass defect plots to explore this hypothesis. Reactions of acetaldehyde, epicatechin, and malvidin-3-O-glucoside, representing yeast metabolites, tannins, and anthocyanins, respectively, were selected for a proof-of-concept experiment. A series of compounds including expected and so-far-unknown structures were detected. Random polymerization involving both the original substrates and intermediate products resulting from cascade reactions was demonstrated.
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Affiliation(s)
- Anna Vallverdú‐Queralt
- Department Sciences pour l'œnologieInstitution INRA, UMR10832 Place Pierre VialaMontpellier34000France
| | - Emmanuelle Meudec
- Department Sciences pour l'œnologieInstitution INRA, UMR10832 Place Pierre VialaMontpellier34000France
| | - Matthias Eder
- Department Sciences pour l'œnologieInstitution INRA, UMR10832 Place Pierre VialaMontpellier34000France
| | - Rosa M. Lamuela‐Raventos
- Nutrition and Food Science DepartmentUniversity of BarcelonaAv Joan XXIII s/n08007BarcelonaSpain
- Instituto de Salud Carlos III, ISCIII (CIBEROBN)C/ Sinesio Delgado, 428029MadridSpain
| | - Nicolas Sommerer
- Department Sciences pour l'œnologieInstitution INRA, UMR10832 Place Pierre VialaMontpellier34000France
| | - Véronique Cheynier
- Department Sciences pour l'œnologieInstitution INRA, UMR10832 Place Pierre VialaMontpellier34000France
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20
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Vallverdú-Queralt A, Meudec E, Eder M, Lamuela-Raventos RM, Sommerer N, Cheynier V. Targeted filtering reduces the complexity of UHPLC-Orbitrap-HRMS data to decipher polyphenol polymerization. Food Chem 2017; 227:255-263. [PMID: 28274430 DOI: 10.1016/j.foodchem.2017.01.106] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2016] [Revised: 12/20/2016] [Accepted: 01/21/2017] [Indexed: 01/17/2023]
Abstract
UHPLC-LTQ-Orbitrap-high resolution mass spectrometry (HRMS) was applied to investigate complex polymeric polyphenols, before and after acid-catalysed depolymerisation in the presence of a nucleophile (phloroglucinol). Reaction products of (-)-epicatechin with acetaldehyde formed in model solution were selected for a proof-of concept experiment. The complexity of the UHPLC-HRMS dataset obtained after 4h incubation was reduced with petroleomics-inspired strategies using Van Krevelen diagrams and modified Kendrick mass defect filtering targeting ethyl-epicatechin (C17H16O6) units. Combining these approaches with mass fragmentation and phloroglucinolysis allowed us to describe reaction of epicatechin and acetaldehyde. More than 65 compounds were found, including the homogeneous bridged derivatives (up to the undecamer), vinyl and ethanol adducts, and xanthene and xanthylium salt derivatives which were identified for the first time.
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Affiliation(s)
- Anna Vallverdú-Queralt
- SPO, INRA, Montpellier Supagro, Université de Montpellier, 2, place Viala, 34060 Montpellier, France.
| | - Emmanuelle Meudec
- SPO, INRA, Montpellier Supagro, Université de Montpellier, 2, place Viala, 34060 Montpellier, France
| | - Matthias Eder
- SPO, INRA, Montpellier Supagro, Université de Montpellier, 2, place Viala, 34060 Montpellier, France
| | - Rosa M Lamuela-Raventos
- Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School, Av Joan XXIII s/n, University of Barcelona, Barcelona, Spain; CIBER Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Madrid, Spain
| | - Nicolas Sommerer
- SPO, INRA, Montpellier Supagro, Université de Montpellier, 2, place Viala, 34060 Montpellier, France
| | - Véronique Cheynier
- SPO, INRA, Montpellier Supagro, Université de Montpellier, 2, place Viala, 34060 Montpellier, France
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21
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Pinasseau L, Vallverdú-Queralt A, Verbaere A, Roques M, Meudec E, Le Cunff L, Péros JP, Ageorges A, Sommerer N, Boulet JC, Terrier N, Cheynier V. Cultivar Diversity of Grape Skin Polyphenol Composition and Changes in Response to Drought Investigated by LC-MS Based Metabolomics. Front Plant Sci 2017; 8:1826. [PMID: 29163566 PMCID: PMC5663694 DOI: 10.3389/fpls.2017.01826] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Accepted: 10/10/2017] [Indexed: 05/21/2023]
Abstract
Phenolic compounds represent a large family of plant secondary metabolites, essential for the quality of grape and wine and playing a major role in plant defense against biotic and abiotic stresses. Phenolic composition is genetically driven and greatly affected by environmental factors, including water stress. A major challenge for breeding of grapevine cultivars adapted to climate change and with high potential for wine-making is to dissect the complex plant metabolic response involved in adaptation mechanisms. A targeted metabolomics approach based on ultra high-performance liquid chromatography coupled to triple quadrupole mass spectrometry (UHPLC-QqQ-MS) analysis in the Multiple Reaction Monitoring (MRM) mode has been developed for high throughput profiling of the phenolic composition of grape skins. This method enables rapid, selective, and sensitive quantification of 96 phenolic compounds (anthocyanins, phenolic acids, stilbenoids, flavonols, dihydroflavonols, flavan-3-ol monomers, and oligomers…), and of the constitutive units of proanthocyanidins (i.e., condensed tannins), giving access to detailed polyphenol composition. It was applied on the skins of mature grape berries from a core-collection of 279 Vitis vinifera cultivars grown with or without watering to assess the genetic variation for polyphenol composition and its modulation by irrigation, in two successive vintages (2014-2015). Distribution of berry weights and δ13C values showed that non irrigated vines were subjected to a marked water stress in 2014 and to a very limited one in 2015. Metabolomics analysis of the polyphenol composition and chemometrics analysis of this data demonstrated an influence of water stress on the biosynthesis of different polyphenol classes and cultivar differences in metabolic response to water deficit. Correlation networks gave insight on the relationships between the different polyphenol metabolites and related biosynthetic pathways. They also established patterns of polyphenol response to drought, with different molecular families affected either positively or negatively in the different cultivars, with potential impact on grape and wine quality.
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Affiliation(s)
- Lucie Pinasseau
- Plateforme Polyphénols SPO, INRA, Montpellier SupAgro, Université de Montpellier, Montpellier, France
| | - Anna Vallverdú-Queralt
- Plateforme Polyphénols SPO, INRA, Montpellier SupAgro, Université de Montpellier, Montpellier, France
| | - Arnaud Verbaere
- Plateforme Polyphénols SPO, INRA, Montpellier SupAgro, Université de Montpellier, Montpellier, France
| | - Maryline Roques
- Plateforme Polyphénols SPO, INRA, Montpellier SupAgro, Université de Montpellier, Montpellier, France
- SPO, INRA, Montpellier SupAgro, Université de Montpellier, Montpellier, France
- IFV Pôle national matériel végétal, UMT Génovigne, Montpellier, France
| | - Emmanuelle Meudec
- Plateforme Polyphénols SPO, INRA, Montpellier SupAgro, Université de Montpellier, Montpellier, France
| | - Loïc Le Cunff
- IFV Pôle national matériel végétal, UMT Génovigne, Montpellier, France
| | - Jean-Pierre Péros
- AGAP, INRA, CIRAD, Montpellier SupAgro, Université de Montpellier, Montpellier, France
| | - Agnès Ageorges
- SPO, INRA, Montpellier SupAgro, Université de Montpellier, Montpellier, France
| | - Nicolas Sommerer
- Plateforme Polyphénols SPO, INRA, Montpellier SupAgro, Université de Montpellier, Montpellier, France
| | - Jean-Claude Boulet
- Plateforme Polyphénols SPO, INRA, Montpellier SupAgro, Université de Montpellier, Montpellier, France
| | - Nancy Terrier
- SPO, INRA, Montpellier SupAgro, Université de Montpellier, Montpellier, France
| | - Véronique Cheynier
- Plateforme Polyphénols SPO, INRA, Montpellier SupAgro, Université de Montpellier, Montpellier, France
- SPO, INRA, Montpellier SupAgro, Université de Montpellier, Montpellier, France
- *Correspondence: Véronique Cheynier
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22
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Vallverdú-Queralt A, Biler M, Meudec E, Guernevé CL, Vernhet A, Mazauric JP, Legras JL, Loonis M, Trouillas P, Cheynier V, Dangles O. p-Hydroxyphenyl-pyranoanthocyanins: An Experimental and Theoretical Investigation of Their Acid-Base Properties and Molecular Interactions. Int J Mol Sci 2016; 17:ijms17111842. [PMID: 27827954 PMCID: PMC5133842 DOI: 10.3390/ijms17111842] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [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: 09/26/2016] [Revised: 10/27/2016] [Accepted: 10/31/2016] [Indexed: 11/26/2022] Open
Abstract
The physicochemical properties of the wine pigments catechyl-pyranomalvidin-3-O-glucoside (PA1) and guaiacyl-pyranomalvidin-3-O-glucoside (PA2) are extensively revisited using ultraviolet (UV)-visible spectroscopy, dynamic light scattering (DLS) and quantum chemistry density functional theory (DFT) calculations. In mildly acidic aqueous solution, each cationic pigment undergoes regioselective deprotonation to form a single neutral quinonoid base and water addition appears negligible. Above pH = 4, both PA1 and PA2 become prone to aggregation, which is manifested by the slow build-up of broad absorption bands at longer wavelengths (λ ≥ 600 nm), followed in the case of PA2 by precipitation. Some phenolic copigments are able to inhibit aggregation of pyranoanthocyanins (PAs), although at large copigment/PA molar ratios. Thus, chlorogenic acid can dissociate PA1 aggregates while catechin is inactive. With PA2, both chlorogenic acid and catechin are able to prevent precipitation but not self-association. Calculations confirmed that the noncovalent dimerization of PAs is stronger with the neutral base than with the cation and also stronger than π–π stacking of PAs to chlorogenic acid (copigmentation). For each type of complex, the most stable conformation could be obtained. Finally, PA1 can also bind hard metal ions such as Al3+ and Fe3+ and the corresponding chelates are less prone to self-association.
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Affiliation(s)
- Anna Vallverdú-Queralt
- Institut National de la Recherche Agronomique (INRA), UMR1083 Sciences pour l'œnologie, 2 place Pierre Viala, 34060 Montpellier CEDEX, France.
- CIBER Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28903 Madrid, Spain.
| | - Michal Biler
- INSERM UMR 850, University of Limoges, School of Pharmacy, 2 rue du Dr. Marcland, F-87025 Limoges, France.
- Department of Biophysics, Centre of the Region Haná for Biotechnological and Agricultural Research, Palacký University, Šlechtitelů 27, 78371 Olomouc, Czech Republic.
| | - Emmanuelle Meudec
- Institut National de la Recherche Agronomique (INRA), UMR1083 Sciences pour l'œnologie, 2 place Pierre Viala, 34060 Montpellier CEDEX, France.
| | - Christine Le Guernevé
- Institut National de la Recherche Agronomique (INRA), UMR1083 Sciences pour l'œnologie, 2 place Pierre Viala, 34060 Montpellier CEDEX, France.
| | - Aude Vernhet
- Institut National de la Recherche Agronomique (INRA), UMR1083 Sciences pour l'œnologie, 2 place Pierre Viala, 34060 Montpellier CEDEX, France.
| | - Jean-Paul Mazauric
- Institut National de la Recherche Agronomique (INRA), UMR1083 Sciences pour l'œnologie, 2 place Pierre Viala, 34060 Montpellier CEDEX, France.
| | - Jean-Luc Legras
- Institut National de la Recherche Agronomique (INRA), UMR1083 Sciences pour l'œnologie, 2 place Pierre Viala, 34060 Montpellier CEDEX, France.
| | - Michèle Loonis
- INRA, UMR408 SQPOV, University of Avignon, 84000 Avignon, France.
| | - Patrick Trouillas
- INSERM UMR 850, University of Limoges, School of Pharmacy, 2 rue du Dr. Marcland, F-87025 Limoges, France.
- Regional Centre of Advanced Technologies and Materials, Department of Physical Chemistry, Faculty of Science, Palacký University Olomouc, tř. 17. listopadu 12, 77146 Olomouc, Czech Republic.
| | - Véronique Cheynier
- Institut National de la Recherche Agronomique (INRA), UMR1083 Sciences pour l'œnologie, 2 place Pierre Viala, 34060 Montpellier CEDEX, France.
| | - Olivier Dangles
- INRA, UMR408 SQPOV, University of Avignon, 84000 Avignon, France.
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23
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Pinasseau L, Verbaere A, Roques M, Meudec E, Vallverdú-Queralt A, Terrier N, Boulet JC, Cheynier V, Sommerer N. A Fast and Robust UHPLC-MRM-MS Method to Characterize and Quantify Grape Skin Tannins after Chemical Depolymerization. Molecules 2016; 21:molecules21101409. [PMID: 27775674 PMCID: PMC6273201 DOI: 10.3390/molecules21101409] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [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: 09/30/2016] [Revised: 10/18/2016] [Accepted: 10/19/2016] [Indexed: 11/16/2022] Open
Abstract
A rapid, sensitive, and selective analysis method using ultra high performance liquid chromatography coupled with triple-quadrupole mass spectrometry (UHPLC-QqQ-MS) has been developed for the characterization and quantification of grape skin flavan-3-ols after acid-catalysed depolymerization in the presence of phloroglucinol (phloroglucinolysis). The compound detection being based on specific MS transitions in Multiple Reaction Monitoring (MRM) mode, this fast gradient robust method allows analysis of constitutive units of grape skin proanthocyanidins, including some present in trace amounts, in a single injection, with a throughput of 6 samples per hour. This method was applied to a set of 214 grape skin samples from 107 different red and white grape cultivars grown under two conditions in the vineyard, irrigated or non-irrigated. The results of triplicate analyses confirmed the robustness of the method, which was thus proven to be suitable for high-throughput and large-scale metabolomics studies. Moreover, these preliminary results suggest that analysis of tannin composition is relevant to investigate the genetic bases of grape response to drought.
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Affiliation(s)
- Lucie Pinasseau
- Plate-Forme D'analyse des Polyphénols, UMR1083 Sciences Pour l'Œnologie, Institut National de la Recherche Agronomique, Montpellier 34060, France.
| | - Arnaud Verbaere
- Plate-Forme D'analyse des Polyphénols, UMR1083 Sciences Pour l'Œnologie, Institut National de la Recherche Agronomique, Montpellier 34060, France.
| | - Maryline Roques
- Plate-Forme D'analyse des Polyphénols, UMR1083 Sciences Pour l'Œnologie, Institut National de la Recherche Agronomique, Montpellier 34060, France.
- Equipe Biosynthèse et Composition en Polyphénols et Polysaccharides, UMR1083 Sciences Pour l'Œnologie, Institut National de la Recherche Agronomique, Montpellier 34060, France.
- Institut Français de la Vigne et du Vin, Pôle National Matériel Végétal, UMT Génovigne, Montpellier 34060, France.
| | - Emmanuelle Meudec
- Plate-Forme D'analyse des Polyphénols, UMR1083 Sciences Pour l'Œnologie, Institut National de la Recherche Agronomique, Montpellier 34060, France.
| | - Anna Vallverdú-Queralt
- Plate-Forme D'analyse des Polyphénols, UMR1083 Sciences Pour l'Œnologie, Institut National de la Recherche Agronomique, Montpellier 34060, France.
| | - Nancy Terrier
- Equipe Biosynthèse et Composition en Polyphénols et Polysaccharides, UMR1083 Sciences Pour l'Œnologie, Institut National de la Recherche Agronomique, Montpellier 34060, France.
| | - Jean-Claude Boulet
- Plate-Forme D'analyse des Polyphénols, UMR1083 Sciences Pour l'Œnologie, Institut National de la Recherche Agronomique, Montpellier 34060, France.
| | - Véronique Cheynier
- Plate-Forme D'analyse des Polyphénols, UMR1083 Sciences Pour l'Œnologie, Institut National de la Recherche Agronomique, Montpellier 34060, France.
| | - Nicolas Sommerer
- Plate-Forme D'analyse des Polyphénols, UMR1083 Sciences Pour l'Œnologie, Institut National de la Recherche Agronomique, Montpellier 34060, France.
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24
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Pineda-Vadillo C, Nau F, Dubiard CG, Cheynier V, Meudec E, Sanz-Buenhombre M, Guadarrama A, Tóth T, Csavajda É, Hingyi H, Karakaya S, Sibakov J, Capozzi F, Bordoni A, Dupont D. In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.029] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Ferreira-Lima N, Vallverdú-Queralt A, Meudec E, Mazauric JP, Sommerer N, Bordignon-Luiz MT, Cheynier V, Le Guernevé C. Synthesis, Identification, and Structure Elucidation of Adducts Formed by Reactions of Hydroxycinnamic Acids with Glutathione or Cysteinylglycine. J Nat Prod 2016; 79:2211-2222. [PMID: 27616743 DOI: 10.1021/acs.jnatprod.6b00279] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Grape polyphenols, especially hydroxycinnamic acids such as caftaric and caffeic acid, are prone to enzymatic oxidation reactions during the winemaking process, forming o-quinones and leading to color darkening. Glutathione is capable of trapping these o-quinones and thus limiting juice browning. In this study, the addition of glutathione or cysteinylglycine onto caftaric or caffeic acid o-quinones formed by polyphenoloxidase-catalyzed reactions was investigated by UPLC-DAD-ESIMS and NMR data analyses. Complete identification of adducts has been achieved via NMR data. The results confirmed that the favored reaction is the substitution of the sulfanyl group of cysteine at C-2 of the aromatic ring. Several minor isomers, namely, the cis-isomer of the 2-S adduct and trans-isomers of the 5-S and 6-S adducts, and the 2,5-di-S-glutathionyl adducts were also identified and quantified by qNMR. With the exception of 2-(S-glutathionyl)- and 2,5-di(S-glutathionyl)-trans-caftaric acid, these products had never been formally identified. In particular, the 5-S and 6-S derivatives are reported here for the first time. The first formal identification of 2-S cis-derivatives is also provided. Moreover, NMR and UPLC-DAD-ESIMS analysis showed that signature UV and MS spectra can serve as markers of the conformation and substitution position in the aromatic ring for each of the isomers.
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Affiliation(s)
- Nayla Ferreira-Lima
- INRA, UMR1083 Sciences Pour l'œnologie , Plateforme Polyphénols, 2, Place Viala, Montpellier Cedex, 34060, France
- Departamento de Ciência e Tecnologia de Alimentos CAL/CCA, Universidade Federal de Santa Catarina , Rod. Admar Gonzaga, 1346, Itacorubi, Florianópolis, SC, Brazil
| | - Anna Vallverdú-Queralt
- INRA, UMR1083 Sciences Pour l'œnologie , Plateforme Polyphénols, 2, Place Viala, Montpellier Cedex, 34060, France
- Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III , Madrid 28029, Spain
| | - Emmanuelle Meudec
- INRA, UMR1083 Sciences Pour l'œnologie , Plateforme Polyphénols, 2, Place Viala, Montpellier Cedex, 34060, France
| | - Jean-Paul Mazauric
- INRA, UMR1083 Sciences Pour l'œnologie , Plateforme Polyphénols, 2, Place Viala, Montpellier Cedex, 34060, France
| | - Nicolas Sommerer
- INRA, UMR1083 Sciences Pour l'œnologie , Plateforme Polyphénols, 2, Place Viala, Montpellier Cedex, 34060, France
| | - Marilde T Bordignon-Luiz
- Departamento de Ciência e Tecnologia de Alimentos CAL/CCA, Universidade Federal de Santa Catarina , Rod. Admar Gonzaga, 1346, Itacorubi, Florianópolis, SC, Brazil
| | - Véronique Cheynier
- INRA, UMR1083 Sciences Pour l'œnologie , Plateforme Polyphénols, 2, Place Viala, Montpellier Cedex, 34060, France
| | - Christine Le Guernevé
- INRA, UMR1083 Sciences Pour l'œnologie , Plateforme Polyphénols, 2, Place Viala, Montpellier Cedex, 34060, France
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26
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Marone A, Carmona-Martínez AA, Sire Y, Meudec E, Steyer JP, Bernet N, Trably E. Bioelectrochemical treatment of table olive brine processing wastewater for biogas production and phenolic compounds removal. Water Res 2016; 100:316-325. [PMID: 27208920 DOI: 10.1016/j.watres.2016.05.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [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: 02/12/2016] [Revised: 04/25/2016] [Accepted: 05/02/2016] [Indexed: 06/05/2023]
Abstract
Industry of table olives is widely distributed over the Mediterranean countries and generates large volumes of processing wastewaters (TOPWs). TOPWs contain high levels of organic matter, salt, and phenolic compounds that are recalcitrant to microbial degradation. This work aims to evaluate the potential of bioelectrochemical systems to simultaneously treat real TOPWs and recover energy. The experiments were performed in potentiostatically-controlled single-chamber systems fed with real TOPW and using a moderate halophilic consortium as biocatalyst. In conventional anaerobic digestion (AD) treatment, ie. where no potential was applied, no CH4 was produced. In comparison, Bio-Electrochemical Systems (BES) showed a maximum CH4 yield of 701 ± 13 NmL CH4·LTOPW(-1) under a current density of 7.1 ± 0.4 A m(-2) and with a coulombic efficiency of 30%. Interestingly, up to 80% of the phenolic compounds found in the raw TOPW (i.e. hydroxytyrosol and tyrosol) were removed. A new theoretical degradation pathway was proposed after identification of the metabolic by-products. Consistently, microbial community analysis at the anode revealed a clear and specific enrichment in anode-respiring bacteria (ARB) from the genera Desulfuromonas and Geoalkalibacter, supporting the key role of these electroactive microorganisms. As a conclusion, bioelectrochemical systems represent a promising bioprocess alternative for the treatment and energy recovery of recalcitrant TOPWs.
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Affiliation(s)
- A Marone
- LBE, INRA, 102 Avenue des Etangs, Narbonne, 11100, France
| | | | - Y Sire
- INRA, UE999 Unité Expérimentale de Pech-Rouge, 11430, Gruissan, France
| | - E Meudec
- INRA, UMR1083 Sciences pour l'œnologie, Plateforme Polyphénols, Montpellier, France
| | - J P Steyer
- LBE, INRA, 102 Avenue des Etangs, Narbonne, 11100, France
| | - N Bernet
- LBE, INRA, 102 Avenue des Etangs, Narbonne, 11100, France.
| | - E Trably
- LBE, INRA, 102 Avenue des Etangs, Narbonne, 11100, France
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Vallverdú-Queralt A, Meudec E, Ferreira-Lima N, Sommerer N, Dangles O, Cheynier V, Guernevé CL. A comprehensive investigation of guaiacyl-pyranoanthocyanin synthesis by one-/two-dimensional NMR and UPLC–DAD–ESI–MSn. Food Chem 2016; 199:902-10. [DOI: 10.1016/j.foodchem.2015.12.089] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2015] [Revised: 12/23/2015] [Accepted: 12/24/2015] [Indexed: 11/16/2022]
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Bontpart T, Marlin T, Vialet S, Guiraud JL, Pinasseau L, Meudec E, Sommerer N, Cheynier V, Terrier N. Two shikimate dehydrogenases, VvSDH3 and VvSDH4, are involved in gallic acid biosynthesis in grapevine. J Exp Bot 2016; 67:3537-50. [PMID: 27241494 PMCID: PMC4892741 DOI: 10.1093/jxb/erw184] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
In plants, the shikimate pathway provides aromatic amino acids that are used to generate numerous secondary metabolites, including phenolic compounds. In this pathway, shikimate dehydrogenases (SDH) 'classically' catalyse the reversible dehydrogenation of 3-dehydroshikimate to shikimate. The capacity of SDH to produce gallic acid from shikimate pathway metabolites has not been studied in depth. In grapevine berries, gallic acid mainly accumulates as galloylated flavan-3-ols. The four grapevine SDH proteins have been produced in Escherichia coli In vitro, VvSDH1 exhibited the highest 'classical' SDH activity. Two genes, VvSDH3 and VvSDH4, mainly expressed in immature berry tissues in which galloylated flavan-3-ols are accumulated, encoded enzymes with lower 'classical' activity but were able to produce gallic acid in vitro The over-expression of VvSDH3 in hairy-roots increased the content of aromatic amino acids and hydroxycinnamates, but had little or no effect on molecules more distant from the shikimate pathway (stilbenoids and flavan-3-ols). In parallel, the contents of gallic acid, β-glucogallin, and galloylated flavan-3-ols were increased, attesting to the influence of this gene on gallic acid metabolism. Phylogenetic analysis from dicotyledon SDHs opens the way for the examination of genes from other plants which accumulate gallic acid-based metabolites.
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Affiliation(s)
- Thibaut Bontpart
- INRA, UMR 1083 Sciences pour l'œnologie, 2 place Pierre Viala, F-34060 Montpellier cedex 1, France
| | - Thérèse Marlin
- INRA, UMR 1083 Sciences pour l'œnologie, 2 place Pierre Viala, F-34060 Montpellier cedex 1, France
| | - Sandrine Vialet
- INRA, UMR 1083 Sciences pour l'œnologie, 2 place Pierre Viala, F-34060 Montpellier cedex 1, France
| | - Jean-Luc Guiraud
- INRA, UMR 1083 Sciences pour l'œnologie, 2 place Pierre Viala, F-34060 Montpellier cedex 1, France
| | - Lucie Pinasseau
- INRA, UMR 1083 Sciences pour l'œnologie, 2 place Pierre Viala, F-34060 Montpellier cedex 1, France
| | - Emmanuelle Meudec
- INRA, UMR 1083 Sciences pour l'œnologie, 2 place Pierre Viala, F-34060 Montpellier cedex 1, France
| | - Nicolas Sommerer
- INRA, UMR 1083 Sciences pour l'œnologie, 2 place Pierre Viala, F-34060 Montpellier cedex 1, France
| | - Véronique Cheynier
- INRA, UMR 1083 Sciences pour l'œnologie, 2 place Pierre Viala, F-34060 Montpellier cedex 1, France
| | - Nancy Terrier
- INRA, UMR 1083 Sciences pour l'œnologie, 2 place Pierre Viala, F-34060 Montpellier cedex 1, France
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29
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Lambert M, Meudec E, Verbaere A, Mazerolles G, Wirth J, Masson G, Cheynier V, Sommerer N. A High-Throughput UHPLC-QqQ-MS Method for Polyphenol Profiling in Rosé Wines. Molecules 2015; 20:7890-914. [PMID: 25942371 PMCID: PMC6272418 DOI: 10.3390/molecules20057890] [Citation(s) in RCA: 75] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2015] [Revised: 04/17/2015] [Accepted: 04/21/2015] [Indexed: 11/16/2022] Open
Abstract
A rapid, sensitive and selective analysis method using Ultra High Performance Liquid Chromatography coupled to triple-quadrupole Mass Spectrometry (UHPLC-QqQ-MS) has been developed for the quantification of polyphenols in rosé wines. The compound detection being based on specific MS transitions in Multiple Reaction Monitoring (MRM) mode, the present method allows the selective quantification of up to 152 phenolic and two additional non-phenolic wine compounds in 30 min without sample purification or pre-concentration, even at low concentration levels. This method was repeatably applied to a set of 12 rosé wines and thus proved to be suitable for high-throughput and large-scale metabolomics studies.
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Affiliation(s)
- Marine Lambert
- INRA, UMR 1083 Sciences Pour l'Oenologie, Polyphenol Analysis Facility, 2 place Viala, F-34060 Montpellier, France.
| | - Emmanuelle Meudec
- INRA, UMR 1083 Sciences Pour l'Oenologie, Polyphenol Analysis Facility, 2 place Viala, F-34060 Montpellier, France.
| | - Arnaud Verbaere
- INRA, UMR 1083 Sciences Pour l'Oenologie, Polyphenol Analysis Facility, 2 place Viala, F-34060 Montpellier, France.
| | - Gérard Mazerolles
- INRA, UMR 1083 Sciences Pour l'Oenologie, Polyphenol Analysis Facility, 2 place Viala, F-34060 Montpellier, France.
| | - Jérémie Wirth
- INRA, UMR 1083 Sciences Pour l'Oenologie, Polyphenol Analysis Facility, 2 place Viala, F-34060 Montpellier, France.
| | - Gilles Masson
- Centre de Recherche et d'Expérimentation sur le Vin Rosé, 70 avenue Wilson, F-83550 Vidauban, France.
| | - Véronique Cheynier
- INRA, UMR 1083 Sciences Pour l'Oenologie, Polyphenol Analysis Facility, 2 place Viala, F-34060 Montpellier, France.
| | - Nicolas Sommerer
- INRA, UMR 1083 Sciences Pour l'Oenologie, Polyphenol Analysis Facility, 2 place Viala, F-34060 Montpellier, France.
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Pérez-Mañá C, Farré M, Rodríguez-Morató J, Papaseit E, Pujadas M, Fitó M, Robledo P, Covas MI, Cheynier V, Meudec E, Escudier JL, de la Torre R. Moderate consumption of wine, through both its phenolic compounds and alcohol content, promotes hydroxytyrosol endogenous generation in humans. A randomized controlled trial. Mol Nutr Food Res 2015; 59:1213-6. [DOI: 10.1002/mnfr.201400842] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2014] [Revised: 01/09/2015] [Accepted: 02/11/2015] [Indexed: 11/10/2022]
Affiliation(s)
- Clara Pérez-Mañá
- Human Pharmacology and Clinical Neurosciences Research Group; Neurosciences Research Program, IMIM (Hospital del Mar Medical Research Institute); Barcelona Spain
- Department of Pharmacology; Therapeutics and Toxicology, Autonomous University of Barcelona; Cerdanyola Spain
| | - Magí Farré
- Human Pharmacology and Clinical Neurosciences Research Group; Neurosciences Research Program, IMIM (Hospital del Mar Medical Research Institute); Barcelona Spain
- Department of Pharmacology; Therapeutics and Toxicology, Autonomous University of Barcelona; Cerdanyola Spain
| | - Jose Rodríguez-Morató
- Human Pharmacology and Clinical Neurosciences Research Group; Neurosciences Research Program, IMIM (Hospital del Mar Medical Research Institute); Barcelona Spain
- Pompeu Fabra University (CEXS-UPF); Barcelona Spain
- CIBER de Fisiopatología Obesidad y Nutrición; Santiago de Compostela; Spain
| | - Esther Papaseit
- Human Pharmacology and Clinical Neurosciences Research Group; Neurosciences Research Program, IMIM (Hospital del Mar Medical Research Institute); Barcelona Spain
- Department of Pharmacology; Therapeutics and Toxicology, Autonomous University of Barcelona; Cerdanyola Spain
| | - Mitona Pujadas
- Human Pharmacology and Clinical Neurosciences Research Group; Neurosciences Research Program, IMIM (Hospital del Mar Medical Research Institute); Barcelona Spain
- CIBER de Fisiopatología Obesidad y Nutrición; Santiago de Compostela; Spain
| | - Montserrat Fitó
- CIBER de Fisiopatología Obesidad y Nutrición; Santiago de Compostela; Spain
- Cardiovascular Risk and Nutrition Research Group, Epidemiology Program, IMIM (Hospital del Mar Medical Research Institute); Barcelona Spain
| | - Patricia Robledo
- Human Pharmacology and Clinical Neurosciences Research Group; Neurosciences Research Program, IMIM (Hospital del Mar Medical Research Institute); Barcelona Spain
- Pompeu Fabra University (CEXS-UPF); Barcelona Spain
| | - Maria-Isabel Covas
- CIBER de Fisiopatología Obesidad y Nutrición; Santiago de Compostela; Spain
- Cardiovascular Risk and Nutrition Research Group, Epidemiology Program, IMIM (Hospital del Mar Medical Research Institute); Barcelona Spain
- NUPROAS Handesbolag (NUPROAS HB); Nacka Sweden
| | | | | | | | - Rafael de la Torre
- Human Pharmacology and Clinical Neurosciences Research Group; Neurosciences Research Program, IMIM (Hospital del Mar Medical Research Institute); Barcelona Spain
- Pompeu Fabra University (CEXS-UPF); Barcelona Spain
- CIBER de Fisiopatología Obesidad y Nutrición; Santiago de Compostela; Spain
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Doco T, Williams P, Meudec E, Cheynier V, Sommerer N. Complex carbohydrates of red wine: characterization of the extreme diversity of neutral oligosaccharides by ESI-MS. J Agric Food Chem 2015; 63:671-682. [PMID: 25530549 DOI: 10.1021/jf504795g] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The major neutral oligosaccharides of a Carignan red wine have been characterized for the first time. The oligosaccharides were prepared after removal of phenolic compounds by polyamide chromatography and of polysaccharides by alcohol precipitation and then were fractionated by anion exchange and size-exclusion chromatography. In a second step, the glycosyl composition and linkages of wine oligosaccharides were determined. Oligosaccharide fractions were analyzed by mass spectrometry (MS) with an electrospray ionization (ESI) source and an ion trap mass analyzer after separation by hydrophilic interaction liquid chromatography on a Nucleodur HILIC column (zwitterionic sulfoalkyl betaine stationary phase). Glycosyl residue composition analysis showed the predominant presence of arabinose, with galactose, rhamnose, and mannose in lower proportion. Neutral oligosaccharides were present at a concentration of 185 mg/L in this wine. The MS spectra in the negative ion mode of the oligosaccharide fractions showed a series of oligosaccharidic structures corresponding to oligo-arabinans often linked to the basic unit α-l-Rhap-(1 → 4)-α-d-GalpA. The wine oligosaccharides identified correspond to arabino-oligosaccharides, rhamno-arabino-oligosaccharides, and different rhamnogalacturonan-arabino-oligosaccharides with DP ranging from 5 to 49, resulting from the degradation of grape cell wall pectins. Oligosaccharides have an extreme diversity, with more than 100 peaks detected in HPLC-ESI-MS spectra corresponding each to at least one oligosaccharidic structure.
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Affiliation(s)
- Thierry Doco
- Team BCP2, and ‡Polyphenols Platform, UMR1083 Sciences pour l'Œnologie, INRA , 2 Place Viala, F-34060 Montpellier, France
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Vallverdú-Queralt A, Verbaere A, Meudec E, Cheynier V, Sommerer N. Straightforward method to quantify GSH, GSSG, GRP, and hydroxycinnamic acids in wines by UPLC-MRM-MS. J Agric Food Chem 2015; 63:142-149. [PMID: 25457918 DOI: 10.1021/jf504383g] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
A novel, robust and fast ultrahigh performance liquid chromatography–multiple reaction monitoring mass spectrometry method has been developed for the simultaneous quantification of reduced glutathione (GSH), oxidized glutathione (GSSG), grape reaction product (GRP) and hydroxycinnamic acids in wine. The method was evaluated in terms of linearity, precision, accuracy, limits of detection and quantification, stability and matrix effects. Quantitative recovery (74–110%) and satisfactory interday precision (RSD <14%) were achieved for all target compounds. No significant matrix-dependent suppression/enhancement effects were observed. To demonstrate the method applicability, white, rosé and red wine samples with different levels of oxidation were analyzed. Levels of GSH and GSSG varied from 1.63 to 9.91 mg/L and from 0.32 to 3.33 mg/L, respectively. Levels of caftaric acid ranged from 2.57 to 293.07 mg/L. Levels of GRP were between 28.35 and 114.20 mg/L.
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Habib HM, Platat C, Meudec E, Cheynier V, Ibrahim WH. Polyphenolic compounds in date fruit seed (Phoenix dactylifera): characterisation and quantification by using UPLC-DAD-ESI-MS. J Sci Food Agric 2014; 94:1084-1089. [PMID: 24037711 DOI: 10.1002/jsfa.6387] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2013] [Revised: 08/28/2013] [Accepted: 09/11/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Date fruit seeds have been demonstrated to possess high antioxidant activities due to their high content of flavonoids and phenolic compounds. The objective of this work was to identify and quantify the phenolic composition of date seeds. METHODS Two UPLC-DAD-ESI-MS analyses were performed on the seed of the Khalas variety as follows: (1) an analysis of simple phenolic compounds [phenolic acids, hydroxycinnamic acids, flavonols, flavones, flavan-3-ols (monomers, dimers and trimers)]; and (2) an analysis of all flavan-3-ols (monomers, and proanthocyanidin oligomers and polymers) after depolymerisation. RESULTS The amount of total phenolic compounds before depolymerisation was found to be 2.194 ± 0.040 g kg(-1) date seed. The analysis of flavan-3-ol monomers and constitutive units of proanthocyanidins after depolymerisation revealed 50.180 ± 1.360 g kg(-1) flavan-3-ols with 46.800 ± 1.012 g kg(-1) epicatechin and 3.380 ± 0.349 g kg(-1) catechin. CONCLUSION The results indicate that date seeds are a very rich source of bioactive compounds, thus constituting strong candidates for functional food additives and nutraceuticals.
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Affiliation(s)
- Hosam M Habib
- Department of Nutrition and Health, UAE University, P.O. Box 15551, Al Ain, United Arab Emirates
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Abdel-Lateif K, Vaissayre V, Gherbi H, Verries C, Meudec E, Perrine-Walker F, Cheynier V, Svistoonoff S, Franche C, Bogusz D, Hocher V. Silencing of the chalcone synthase gene in Casuarina glauca highlights the important role of flavonoids during nodulation. New Phytol 2013; 199:1012-1021. [PMID: 23692063 DOI: 10.1111/nph.12326] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [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: 01/21/2013] [Accepted: 04/09/2013] [Indexed: 05/03/2023]
Abstract
Nitrogen-fixing root nodulation is confined to four plant orders, including > 14,000 Leguminosae, one nonlegume genus Parasponia and c. 200 actinorhizal species that form symbioses with rhizobia and Frankia bacterial species, respectively. Flavonoids have been identified as plant signals and developmental regulators for nodulation in legumes and have long been hypothesized to play a critical role during actinorhizal nodulation. However, direct evidence of their involvement in actinorhizal symbiosis is lacking. Here, we used RNA interference to silence chalcone synthase, which is involved in the first committed step of the flavonoid biosynthetic pathway, in the actinorhizal tropical tree Casuarina glauca. Transformed flavonoid-deficient hairy roots were generated and used to study flavonoid accumulation and further nodulation. Knockdown of chalcone synthase expression reduced the level of specific flavonoids and resulted in severely impaired nodulation. Nodule formation was rescued by supplementing the plants with naringenin, which is an upstream intermediate in flavonoid biosynthesis. Our results provide, for the first time, direct evidence of an important role for flavonoids during the early stages of actinorhizal nodulation.
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Affiliation(s)
- Khalid Abdel-Lateif
- Equipe Rhizogenèse, UMR DIADE (IRD, UM2), Institut de Recherche pour le Développement, 911 Avenue Agropolis, BP64501, 34394, Montpellier Cedex 5, France
| | - Virginie Vaissayre
- Equipe Rhizogenèse, UMR DIADE (IRD, UM2), Institut de Recherche pour le Développement, 911 Avenue Agropolis, BP64501, 34394, Montpellier Cedex 5, France
| | - Hassen Gherbi
- Equipe Rhizogenèse, UMR DIADE (IRD, UM2), Institut de Recherche pour le Développement, 911 Avenue Agropolis, BP64501, 34394, Montpellier Cedex 5, France
| | - Clotilde Verries
- INRA, UMR1083 Sciences pour l'Oenologie, F-34060, Montpellier, France
| | - Emmanuelle Meudec
- INRA, UMR1083 Sciences pour l'Oenologie, F-34060, Montpellier, France
| | - Francine Perrine-Walker
- Equipe Rhizogenèse, UMR DIADE (IRD, UM2), Institut de Recherche pour le Développement, 911 Avenue Agropolis, BP64501, 34394, Montpellier Cedex 5, France
| | | | - Sergio Svistoonoff
- Equipe Rhizogenèse, UMR DIADE (IRD, UM2), Institut de Recherche pour le Développement, 911 Avenue Agropolis, BP64501, 34394, Montpellier Cedex 5, France
| | - Claudine Franche
- Equipe Rhizogenèse, UMR DIADE (IRD, UM2), Institut de Recherche pour le Développement, 911 Avenue Agropolis, BP64501, 34394, Montpellier Cedex 5, France
| | - Didier Bogusz
- Equipe Rhizogenèse, UMR DIADE (IRD, UM2), Institut de Recherche pour le Développement, 911 Avenue Agropolis, BP64501, 34394, Montpellier Cedex 5, France
| | - Valérie Hocher
- Equipe Rhizogenèse, UMR DIADE (IRD, UM2), Institut de Recherche pour le Développement, 911 Avenue Agropolis, BP64501, 34394, Montpellier Cedex 5, France
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Boulekbache-Makhlouf L, Meudec E, Mazauric JP, Madani K, Cheynier V. Qualitative and semi-quantitative analysis of phenolics in Eucalyptus globulus leaves by high-performance liquid chromatography coupled with diode array detection and electrospray ionisation mass spectrometry. Phytochem Anal 2013; 24:162-170. [PMID: 22930658 DOI: 10.1002/pca.2396] [Citation(s) in RCA: 31] [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] [Received: 12/14/2011] [Revised: 07/10/2012] [Accepted: 07/17/2012] [Indexed: 05/27/2023]
Abstract
INTRODUCTION Eucalyptus species are widely cultivated in Mediterranean regions. Moreover, plants of this family have been utilized for medicinal purposes. A number of studies have been devoted to the identification of eucalypt phenolics, all of them have focused on specific families of compounds, and no exhaustive profiling has been reported in leaves of this plant. OBJECTIVE To develop methods that allows the identification and quantification of different classes of phenolics in Eucalyptus globulus leaf. METHODOLOGY Acetonic extract was fractionated by chromatography on a Sephadex LH-20 column using consecutive elution with ethanol, methanol and aqueous acetone (60%). High-performance liquid chromatography coupled with diode array detection and electrospray ionization mass spectrometry (HPLC-DAD-ESI/MS) were applied to determine the structure of different compounds. Quantities were evaluated from peak areas in the HPLC profile, using external calibration curves. RESULTS Fractionation of acetonic extract yielded three fractions: F1, F2 and F3. In total 39 phenolic compounds are detected. Among them: 16 hydrolyzable tannins, 3 terpenyl derivatives, 12 ellagic acid derivatives, 5 flavonols, 2 hydroxybenzoic acids and 1 formylated phloroglucinol. 26 compounds described in this study have not previously detected in leaves of this plant and this is the first report of quercetin 3-O-β-galactoside-6"-O-gallate and cypellogin A and B, in E. globulus plant. Quantitatively, ellagic acid derivatives and sideroxylonal A or B are largely predominant. CONCLUSION Fractionation of crude extract by chromatography on Sephadex LH-20 was efficient to separate different molecular weight compounds. HPLC-DAD-ESI/MS enabled detection of gallotannin, ellagitannin and flavonol derivatives, in leaves of E. globulus.
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Affiliation(s)
- Lila Boulekbache-Makhlouf
- Faculté des Sciences de la Nature et de la Vie, Laboratoire 3BS, Université A. Mira de Bejaia, Algérie.
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Khater F, Fournand D, Vialet S, Meudec E, Cheynier V, Terrier N. Identification and functional characterization of cDNAs coding for hydroxybenzoate/hydroxycinnamate glucosyltransferases co-expressed with genes related to proanthocyanidin biosynthesis. J Exp Bot 2012; 63:1201-14. [PMID: 22090445 PMCID: PMC3276084 DOI: 10.1093/jxb/err340] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [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: 07/22/2011] [Revised: 09/30/2011] [Accepted: 10/04/2011] [Indexed: 05/20/2023]
Abstract
Grape proanthocyanidins (PAs) play a major role in the organoleptic properties of wine. They are accumulated mainly in grape skin and seeds during the early stages of berry development. Despite the recent progress in the identification of genes involved in PA biosynthesis, the mechanisms involved in subunit condensation, galloylation, or fine regulation of the spatio-temporal composition of grape berries in PAs are still not elucidated. Two Myb transcription factors, VvMybPA1 and VvMybPA2, controlling the PA pathway have recently been identified and ectopically over-expressed in an homologous system. In addition to already known PA genes, three genes coding for glucosyltransferases were significantly differentially expressed between hairy roots over-expressing VvMybPA1 or VvMybPA2 and control lines. The involvement of these genes in PA biosynthesis metabolism is unclear. The three glucosyltransferases display high sequence similarities with other plant glucosyltransferases able to catalyse the formation of glucose esters, which are important intermediate actors for the synthesis of different phenolic compounds. Studies of the in vitro properties of these three enzymes (K(m), V(max), substrate specificity, pH sensitivity) were performed through production of recombinant proteins in E. coli and demonstrated that they are able to catalyse the formation of 1-O-acyl-Glc esters of phenolic acids but are not active on flavonoids and stilbenes. The transcripts are expressed in the early stages of grape berry development, mainly in the berry skins and seeds. The results presented here suggest that these enzymes could be involved in vivo in PA galloylation or in the synthesis of hydroxycinnamic esters.
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Affiliation(s)
| | | | | | | | | | - N. Terrier
- UMR1083 SPO, bât 28, INRA, 2, place P. Viala, F-34060 Montpellier, France
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Boulekbache-Makhlouf L, Meudec E, Chibane M, Mazauric JP, Slimani S, Henry M, Cheynier V, Madani K. Analysis by high-performance liquid chromatography diode array detection mass spectrometry of phenolic compounds in fruit of Eucalyptus globulus cultivated in Algeria. J Agric Food Chem 2010; 58:12615-24. [PMID: 21121679 DOI: 10.1021/jf1029509] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
A method based on high-performance liquid chromatography coupled with diode array detection and electrospray ionization mass spectrometry (HPLC-DAD-ESI-MS) following fractionation by chromatography on a Sephadex LH-20 column has been developed to determine the phenolic composition of fruit of Eucalyptus globulus growing in Algeria. The presence of 18 gallotannins, 26 ellagitannins, and 2 flavonols was established. Tentative identification is provided for these compounds on the basis of UV-visible spectra and mass spectrometry data. Most compounds described in this study have not previously detected in fruit of E. globulus. Moreover, this is the first report of methyl digalloyl diglucose, 3,3'-O-dimethylellagic acid 4-O-β-glucopyranoside, ellagic acid hexose, methyl ellagic acid pentose, methyltetragalloylglucose, and valoneic acid isomers (sanguisorbic, flavogallic acid dilactone) in the genus Eucalyptus. Quantitatively, ellagic acid and its derivatives, including ellagitannins, are largely predominant.
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Coq S, Souquet JM, Meudec E, Cheynier V, Hättenschwiler S. Interspecific variation in leaf litter tannins drives decomposition in a tropical rain forest of French Guiana. Ecology 2010; 91:2080-91. [PMID: 20715630 DOI: 10.1890/09-1076.1] [Citation(s) in RCA: 141] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Tannins are believed to be particularly abundant in tropical tree foliage and are mainly associated with plant herbivore defense. Very little is known of the quantity, variation, and potential role of tannins in tropical leaf litter. Here we report on the interspecific variability of litter condensed tannin (CT) concentration among 16 co-occurring tropical rain forest tree species of French Guiana and explore the functional significance of variable litter CT concentration for litter decomposition. We compared some classical methods in the ecological literature to a method based on high-performance liquid chromatography (HPLC), coupled with CT degradation by phloroglucinolysis. The same litter was allowed to decompose in the field in the presence or absence of soil fauna. We found large interspecific differences in the average polymerization degree (2.7 to 21.3, for non-extractable CT) and concentration of litter CT (0-3.7% dry mass, for total CT) determined by HPLC, which did not correlate with Folin total phenolics but correlated reasonably well with acid butanol CT. The concentration and polymerization degree of HPLC-determined CT were the only variables of the multitude of measured initial litter quality parameters that explained a significant amount of variation in litter mass loss among species, irrespective of animal presence. However, animal presence increased mean litter mass loss by a factor of 1.5, and the fauna effect on decomposition was best explained by a negative correlation with total HPLC CT and by a positive correlation with hemicellulose. Our results suggest that the commonly used acid butanol assay yields a reliable estimate of interspecific variation in CT concentration. However, the chemical structure of CTs, such as the polymerization degree, adds important information for the understanding of the functional role of CTs in litter decomposition. We conclude that the wide variation in structure and concentration of leaf litter CTs among tropical tree species is an important driver of decomposition in this nutrient-poor Amazonian rain forest.
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Affiliation(s)
- Sylvain Coq
- Centre d'Ecologie Fonctionnelle et Evolutive (CEFE), CNRS, 1919, route de Mende, F-34293 Montpellier cedex 5, France.
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Mazerolles G, Preys S, Bouchut C, Meudec E, Fulcrand H, Souquet JM, Cheynier V. Combination of several mass spectrometry ionization modes: a multiblock analysis for a rapid characterization of the red wine polyphenolic composition. Anal Chim Acta 2010; 678:195-202. [PMID: 20888452 DOI: 10.1016/j.aca.2010.07.034] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2010] [Revised: 07/17/2010] [Accepted: 07/22/2010] [Indexed: 12/01/2022]
Abstract
In the present study, direct flow injection mass spectrometry was investigated for rapid characterization of the polyphenolic composition of red wines. Atmospheric pressure chemical ionization (APCI) and electrospray ionization (ESI) (in both positive and negative ion modes) have been simultaneously used for a more comprehensive analysis of the samples studied. In this way, four mass spectra have been recorded for each wine. Each spectrum was considered as a fingerprint related to the chemical composition. This methodology was applied to a large number of Beaujolais wines from different grades and different vintages. This data set was processed using a chemometrical multiblock analysis, which allowed to synthesize the whole information collected. The results obtained showed that the wine fingerprints address the composition of the main polyphenolic compounds present in the red wines and can discriminate groups of wines showing different polyphenolic compositions. Multiblock analysis appears as a very promising tool to deal with several data tables of multivariate signals in order to define, by combining the whole information, the best operating protocol according to the desired analytical objectives.
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Affiliation(s)
- G Mazerolles
- UMR 1083 Sciences pour l'Oenologie, INRA, 2 Place Viala, 34060 Montpellier, France.
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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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Louis J, Meyer S, Maunoury-Danger F, Fresneau C, Meudec E, Cerovic ZG. Seasonal changes in optically assessed epidermal phenolic compounds and chlorophyll contents in leaves of sessile oak (Quercus petraea): towards signatures of phenological stage. Funct Plant Biol 2009; 36:732-741. [PMID: 32688683 DOI: 10.1071/fp09010] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2009] [Accepted: 06/22/2009] [Indexed: 05/26/2023]
Abstract
Seasonal patterns of dry mass invested in chlorophyll and epidermal phenolic compounds (EPhen) were investigated in vivo using optical methods, in leaves of 2-year-old oaks (Quercus petraea Matt. (Liebl.)) grown under semi-controlled conditions. The plasticity of the seasonal pattern was investigated by applying stem girdling treatment. In control young expanding leaves, leaf dry mass per area, dry mass investment in chlorophyll and abaxial EPhen content increased. In late May, at leaf maturity, these variables reached a plateau, and adaxial and abaxial EPhen contents became similar. Thereafter, as leaves aged, dry mass investment in chlorophyll gradually decreased, whereas it remained steady for EPhen. Girdling treatment impacted this seasonal pattern differently depending on the phenological stage. Treatment effects and their reversion revealed in vivo EPhen turnover. Finally, optical signatures of immature and mature leaf phenological stages with contrasting nitrogen and carbon economy were proposed, based on the relationship between the chlorophyll to EPhen ratio and the leaf nitrogen to carbon ratio.
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Affiliation(s)
- Juliette Louis
- Université Paris-Sud, Laboratoire Ecologie, Systématique et Evolution, UMR 8079, Orsay Cedex, F-91405; CNRS, Orsay Cedex, F-91405; AgroParisTech, Paris, F-75231, France
| | - Sylvie Meyer
- Université Paris-Sud, Laboratoire Ecologie, Systématique et Evolution, UMR 8079, Orsay Cedex, F-91405; CNRS, Orsay Cedex, F-91405; AgroParisTech, Paris, F-75231, France
| | - Florence Maunoury-Danger
- Université Paris-Sud, Laboratoire Ecologie, Systématique et Evolution, UMR 8079, Orsay Cedex, F-91405; CNRS, Orsay Cedex, F-91405; AgroParisTech, Paris, F-75231, France
| | - Chantal Fresneau
- Université Paris-Sud, Laboratoire Ecologie, Systématique et Evolution, UMR 8079, Orsay Cedex, F-91405; CNRS, Orsay Cedex, F-91405; AgroParisTech, Paris, F-75231, France
| | - Emmanuelle Meudec
- UMR 1083 Sciences pour l'œnologie, Plate-forme Polyphénols, INRA, Université Montpellier 1, F-34000 Montpellier, France
| | - Zoran G Cerovic
- Université Paris-Sud, Laboratoire Ecologie, Systématique et Evolution, UMR 8079, Orsay Cedex, F-91405; CNRS, Orsay Cedex, F-91405; AgroParisTech, Paris, F-75231, France
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Hugueney P, Provenzano S, Verriès C, Ferrandino A, Meudec E, Batelli G, Merdinoglu D, Cheynier V, Schubert A, Ageorges A. A novel cation-dependent O-methyltransferase involved in anthocyanin methylation in grapevine. Plant Physiol 2009; 150:2057-70. [PMID: 19525322 PMCID: PMC2719152 DOI: 10.1104/pp.109.140376] [Citation(s) in RCA: 108] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2009] [Accepted: 06/10/2009] [Indexed: 05/18/2023]
Abstract
Anthocyanins are major pigments in colored grape (Vitis vinifera) berries, and most of them are monomethoxylated or dimethoxylated. We report here the functional characterization of an anthocyanin O-methyltransferase (AOMT) from grapevine. The expression pattern in two cultivars with different anthocyanin methylation profiles (Syrah and Nebbiolo) showed a peak at start ripening (véraison), when the concentrations of all methylated anthocyanins begin to increase. The purified recombinant AOMT protein was active on both anthocyanins and flavonols in vitro, with K(m) in the micromolar range, and was dependent on divalent cations for activity. AOMT showed a preference for 3',5' methylation when a 3',4',5' hydroxylated anthocyanin substrate was tested. In order to assess its in planta activity, we performed transient expression of AOMT in tobacco (Nicotiana benthamiana) leaves expressing the Production of Anthocyanin Pigment1 (PAP1) transcription factor from Arabidopsis (Arabidopsis thaliana). PAP1 expression in leaves induced the accumulation of the nonmethylated anthocyanin delphinidin 3-rutinoside. The coexpression of PAP1 and AOMT resulted in an accumulation of malvidin 3-rutinoside. We also showed that AOMT localized exclusively in the cytoplasm of tobacco leaf cells. These results demonstrate the ability of this enzyme to methylate anthocyanins both in vitro and in vivo, indicating that AOMT plays a major role in anthocyanin biosynthesis in grape berries.
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Michodjehoun-Mestres L, Souquet JM, Fulcrand H, Meudec E, Reynes M, Brillouet JM. Characterisation of highly polymerised prodelphinidins from skin and flesh of four cashew apple (Anacardium occidentale L.) genotypes. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.10.052] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Fulcrand H, Mané C, Preys S, Mazerolles G, Bouchut C, Mazauric JP, Souquet JM, Meudec E, Li Y, Cole RB, Cheynier V. Direct mass spectrometry approaches to characterize polyphenol composition of complex samples. Phytochemistry 2008; 69:3131-3138. [PMID: 18455206 DOI: 10.1016/j.phytochem.2008.03.016] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2007] [Revised: 03/17/2008] [Accepted: 03/23/2008] [Indexed: 05/26/2023]
Abstract
Lower molecular weight polyphenols including proanthocyanidin oligomers can be analyzed after HPLC separation on either reversed-phase or normal phase columns. However, these techniques are time consuming and can have poor resolution as polymer chain length and structural diversity increase. The detection of higher molecular weight compounds, as well as the determination of molecular weight distributions, remain major challenges in polyphenol analysis. Approaches based on direct mass spectrometry (MS) analysis that are proposed to help overcome these problems are reviewed. Thus, direct flow injection electrospray ionization mass spectrometry analysis can be used to establish polyphenol fingerprints of complex extracts such as in wine. This technique enabled discrimination of samples on the basis of their phenolic (i.e. anthocyanin, phenolic acid and flavan-3-ol) compositions, but larger oligomers and polymers were poorly detectable. Detection of higher molecular weight proanthocyanidins was also restricted with matrix-assisted laser desorption ionization (MALDI) MS, suggesting that they are difficult to desorb as gas-phase ions. The mass distribution of polymeric fractions could, however, be determined by analyzing the mass distributions of bovine serum albumin/proanthocyanidin complexes using MALDI-TOF-MS.
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Affiliation(s)
- Hélène Fulcrand
- INRA-UMR 1083, 2, Place Viala, 34060 Montpellier cedex, France
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Aguié-Béghin V, Sausse P, Meudec E, Cheynier V, Douillard R. Polyphenol-beta-casein complexes at the air/water interface and in solution: effects of polyphenol structure. J Agric Food Chem 2008; 56:9600-9611. [PMID: 18826319 DOI: 10.1021/jf801672x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [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 interactions between proteins and plant polyphenols are responsible for astringency and haze formation in beverages and may participate in foam stabilization. The effect of phenolic compounds with different structures, namely, catechin (C), epicatechin (Ec), epigallocatechin (Egc), epicatechin gallate (EcG), and epigallocatechin gallate (EgcG), on the surface properties at the air/liquid interface of beta-casein, chosen as model protein, were monitored by tensiometry and ellipsometry. The formation of complexes in the bulk phase was measured by electrospray ionization mass spectrometry (ESI-MS). Adsorption of polyphenols from pure solution was not observed. Surface pressure, surface concentration, and dilational modulus of the protein adsorption layer were greatly modified in the presence of galloylated flavanol monomers (EcG and EgcG) but not of lower molecular weight polyphenols (<306 g/mol). The formation of polyphenol-protein aggregates in the bulk, as evidenced by ESI-MS and light scattering experiments, was related to the slowdown of protein adsorption.
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Affiliation(s)
- V Aguié-Béghin
- INRA UMR 614 Fractionnement des Agro-Ressources et Environnement (FARE) INRA/Universite de Reims Champagne Ardennes, Centre de Recherche en Environnement et Agronomie, 2 Esplanade R. Garros, BP 224, F-51686 Reims, France.
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Es-Safi NE, Meudec E, Bouchut C, Fulcrand H, Ducrot PH, Herbette G, Cheynier V. New compounds obtained by evolution and oxidation of malvidin 3-O-glucoside in ethanolic medium. J Agric Food Chem 2008; 56:4584-4591. [PMID: 18498167 DOI: 10.1021/jf8001872] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [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
Two new colorless phenolic compounds were formed from malvidin 3- O-glucoside incubated in an ethanolic solution. Their structures were characterized by means of one- and two-dimensional NMR analysis and through electrospray ionization-mass spectrometry. As compared to the structure of the initial anthocyanin skeleton, the first new compound showed the presence of two fused five-membered rings replacing the pyran ring and of a carbonyl function on the 2-position. The first five-membered ring was shown to result from the formation of a new linkage between the B ring 6'-position and the C ring 4-position, while the second was a dihydro furan ring with an oxygenated ether linkage between the 8a-position and the 3-position. The second isolated compound was shown to have similar structure with an ethyl ether moiety in the 3-position instead of the glucose moiety. A mechanism explaining the formation of the isolated compounds involving the passage through the chalcone form of the anthocyanin and an oxidation process is proposed.
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Affiliation(s)
- Nour-Eddine Es-Safi
- INRA-UMR Sciences pour l'CEnologie, 2 Place Viala, 34060 Montpellier, France.
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Salas E, Fulcrand H, Poncet-Legrand C, Meudec E, Köhler N, Winterhalter P, Cheynier V. Isolation of flavanol-anthocyanin adducts by countercurrent chromatography. J Chromatogr Sci 2006; 43:488-93. [PMID: 16212796 DOI: 10.1093/chromsci/43.9.488] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Pigments of the flavanol-anthocyanin (F-A+) type detected earlier in wine are synthesized using a protocol adapted from the synthesis of procyanidin dimers. The F-A+ adduct thus obtained is purified by countercurrent liquid-liquid partition, currently referred to as countercurrent chromatography (CCC). The solvent system consists of tert-butyl methyl ether-n-butanol-acetonitrile-water (2:2:1:5, acidified with 0.1% trifluoroacetyl) with the light organic phase acting as a stationary phase and the aqueous phase as the mobile phase. Four fractions are recovered and analyzed by high-performance liquid chromatography coupled to a diode-array detector and electrospray ionization mass spectrometer. The multilayer CCC method allowed the separation of pigments in three different groups. The first group consists of hydrosoluble pigments present in fraction 1; the second group consists of the F-A+ adducts [catechin-malvidin 3 glucoside (Mv3glc), along with some (catechin)2-Mv3glc]; and the third group is their anthocyanin precursor, Mv3glc.
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Affiliation(s)
- E Salas
- UMR sciences pour l'oenologie, INRA, 2 Place Viala, 34060 Montpellier, France
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Vidal S, Meudec E, Cheynier V, Skouroumounis G, Hayasaka Y. Mass spectrometric evidence for the existence of oligomeric anthocyanins in grape skins. J Agric Food Chem 2004; 52:7144-7151. [PMID: 15537330 DOI: 10.1021/jf048939h] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.4] [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
The fractionation of a grape skin extract by multilayer countercurrent chromatography coupled with step gradient elution allowed the preparation of a fraction almost devoid of free anthocyanins. This fraction appeared to be almost exclusively polymeric, as judged by liquid chromatographic-mass spectrometric (LC-MS) analysis, color-bleaching tests with sulfur dioxide, and thiolysis. Electrospray mass spectrometric analysis indicated that the pigmented material in this fraction was chiefly composed of direct condensation products of anthocyanin extending up to trimers. With regard to their linkages, the anthocyanin units in the oligomers were possibly linked by either an A-type (by both carbon-carbon and ether bonds) or B-type (by carbon-carbon bond) linkage, like proanthocyanidins. The terminal anthocyanin unit of the oligomers is consistently in the flavylium form but the extension units are in the flavan form for the A-type oligomers and in the flavene form for the B-type oligomers. Although their linkages still need to be defined rigorously, this is the first mass spectrometric evidence confirming the existence of anthocyanin oligomers in the grape skin extract.
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Affiliation(s)
- Stéphane Vidal
- The Australian Wine Research Institute, Post Office Box 197, Glen Osmond SA 5064, Australia
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Vidal S, Hayasaka Y, Meudec E, Cheynier V, Skouroumounis G. Fractionation of grape anthocyanin classes using multilayer coil countercurrent chromatography with step gradient elution. J Agric Food Chem 2004; 52:713-719. [PMID: 14969521 DOI: 10.1021/jf034906a] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [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
Grape anthocyanins from rosé wine pomace and grape skins were fractionated by multilayer coil countercurrent chromatography (MLCCC). Tert-butyl methyl ether/n-butanol/acetonitrile/water acidified with trifluoroacetic acid (2/2/x/5) was chosen as the solvent system because of its demonstrated efficiency in separating anthocyanins. A method combining MLCCC and step gradient elution has been developed. This method enabled the fractionation of anthocyanins as series of glucosides, and the corresponding acetylated, coumaroylated, and caffeoylated derivatives. The different anthocyanins were identified on the basis of their UV spectra, their elution time on reversed-phase HPLC as well as by mass spectrometry. A polar-colored fraction free of anthocyanin monomers and corresponding to the material remaining in the stationary phase after the completion of the gradient was recovered.
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Affiliation(s)
- Stéphane Vidal
- The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, Australia, Cooperative Research Centre for Viticulture, PO Box 154, Glen Osmond SA 5064, Australia
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Abstract
The reaction between procyanidin dimer Ec-EcG (B2 3'-O-gallate) and malvidin 3-O-glucoside (Mv3glc) was studied in a model solution system at two different pH values, 2.0 and 3.8. Disappearance of both species was much faster at pH 3.8 than at pH 2.0. That of Mv3glc was increased in the presence of Ec-EcG, whereas that of Ec-EcG was the same in the presence or absence of the anthocyanin. Values of absorbance at 520 nm measured at pH 2.0 were correlated with the amount of residual Mv3glc. Those measured at pH 3.8 hardly changed during the incubation, but absorbance values at 420 and 620 nm as well as resistance to sulfite bleaching were much increased, confirming that Mv3glc was converted to other pigments. Anthocyanin-flavanol adducts were observed at both pH values, but their structures were different. At pH 2.0, cleavage of the procyanidin linkage followed by nucleophilic addition of flavanol or anthocyanin moieties led to (Ec)(n)-EcG and (Ec)(n)-Mv3glc, respectively. At pH 3.8, nucleophilic addition of Ec-EcG onto the anthocyanin yielded Mv3glc-(Ec-EcG).
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Affiliation(s)
- Erika Salas
- INRA-UMR Sciences pour l'OEnologie, Equipe SSIP, 2 Place Viala, 34060 Montpellier, France.
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