IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Recovery and purification of proteins from grape seed byproducts using proteomic and separative techniques

Recovery and purification of proteins from grape seed byproducts using proteomic and separative techniques

Abstract

Grape seeds account for around 5% of the weight of the whole grape berry, representing approximately 40%-50% of the solid by-products that the different wine industries generate during the winemaking process. Among all the grape seed components, proteins account for 10-13%. The use of these proteins could be of interest in technological applications for the food industry and others.
According to their solubility in different solvents, vegetable seed proteins have been classified into albumins (soluble in water), globulins (soluble in salt), prolamins (soluble in aqueous alcohol) and glutelins (soluble in acid or alkaline solution), respectively.
So far, most of the polypeptide components identified by electrophoretic analysis and mass spectroscopy in grape seed endosperm showed high homology with 11S globulin-like seed storage proteins from other plant species.
The ability of proteins to modulate food properties is highly dependent on their structural features. In this respect, there are still no studies that reveal the three-dimensional structure of these proteins in grape seed using x-ray or nuclear magnetic resonance techniques. However, there are studies using computational techniques for a 7S-type globulin from grape seed.  Therefore, the identification and subsequent elucidation of the morphology of proteins is crucial to define their potential uses and technological applications.
The aim of this work was to identify the different types of grape seed endosperm proteins from the by-product of the wine industry. For this purpose, the industrial by-product was subjected to different extractions to fractionate and purify the proteins into albumins, globulins and prolamins. In addition, quantification of the different fractions was carried out to clarify which type of protein is the majority. To carry out this work, a proteomic study based on SDS-page electrophoresis and mass spectroscopy was developed. These studies will provide new knowledge that will help to develop possible applications of seed proteins in the food industry.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Poster

Authors

Chamizo-González Francisco1, Gordillo Arrobas Belén1, Hereida Francisco J.1, Días Ricardo2 and Freitas Víctor2

1Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012, Sevilla, Spain
2Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto  

Contact the author

Keywords

Grape seed proteins; globulins, by-products, electrophoresis, mass spectroscopy

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Influence of Partial Rootzone Drying on grape and wine anthocyanin composition

The effect of Partial Rootzone Drying (PRD) on fruit and wine composition has been investigated. At harvest, total anthocyanin and phenolic concentration of Shiraz and Cabernet Sauvignon fruit was either unaltered or increased by PRD relative to control irrigation over two seasons. Where there was an increase in anthocyanin concentration

Read More

Hierarchy of the interactions between physical and biological parameters intervening in the Pyrenean Gascon foothill vineyard

Un travail sur les A.O.C. du piémont pyrénéen occidental permet de construire une hiérarchie de paramètres climatiques, géo-pédologiques, morphologiques, de saisir leurs niveaux d’interaction et d’élaborer une méthodologie pour proposer un zonage

Read More

IMPACT OF MINERAL AND ORGANIC NITROGEN ADDITION ON ALCOHOLIC FERMENTATION WITH S. CEREVISIAE

During alcoholic fermentation, nitrogen is one of essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of and wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (YAN) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species and leads to economic losses. Currently, grape musts are often characterized by low YAN concentration and an increase of sugars concentration due to global warming, making alcoholic fermentations even more difficult. YAN depletion can be corrected by addition of inorganic (ammonia) or organic (yeast derivatives products) nitrogen during alcoholic fermentation.

Read More

Sélection génétique des variétés originelles d’Arménie, berceau de la viticulture mondiale

Armenia, a small country in the South of the Caucasus, has been rediscovering its wine-growing past since the discovery in 2007 of archaeological wine-growing remains dating back around 8,000 years. They are among the oldest in the world. Despite a great diversity of grape varieties, Armenian winegrowers did not have sufficiently organized genetic collections to produce plants and satisfy the growing demand for planting.

Read More

Accumulation of deleterious mutations in grapevine and its relationship with traits of interest for wine production and resilience

Deleterious mutations that severely reduce population fitness are rapidly removed from the gene pool by purifying selection. However, evolutionary drivers such as genetic drift brought about by demographic bottlenecks may comprise its efficacy by allowing deleterious mutations to accumulate, thereby limiting the adaptive potential of populations. Moreover, positive selection can hitchhike mildly deleterious mutations due to linkage caused by lack of recombination. Similarly, in the context of species domestication, artificial selection mimics these evolutionary processes, which can have undesirable consequences for production and resilience. In this study, we evaluated the extent of the accumulation of deleterious mutations and the magnitude of their effects (also known as genetic load) at the whole-genome scale for ca.

Read More