IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Study of fungal and bacterial laccases for the reduction of ochratoxin A content in model wine

Study of fungal and bacterial laccases for the reduction of ochratoxin A content in model wine

Abstract

Ochratoxin A (OTA) is a mycotoxin produced by several filamentous fungi infecting grape bunches (Penicillium and Aspergillus spp.), this toxin pass to must when grapes are crushed and later it is found in wine. Following the evaluations of the toxicity of OTA, European Commission Regulations have been promulgated introducing upper limits for OTA concentrations in various commodities (cereals, cereal products, dried vine fruit, coffee, wine, grape juice, baby foods and dietary foods for special medical purposes). The use of fungal (Plerotus eryngii, Pleurotus pulmonarius and Trametes versicolor), and bacterial (Streptomyces coelicor) laccases permits to decrease Ochratoxin A, and other mycotoxins in buffer systems containing various natural and artificial redox mediators. Recently several laccases from lactic acid bacteria of wine and other foods have been isolated, identified and characterized. The aim of this research was to study the effect of synthetic and natural mediators on the degradation of Ochratoxin A (OTA) using laccases from Botrytis cinerea (fungal) and lactic acid bacteria. Studies were carried out in acetate buffer and model wine and evaluated the effect of different oenological factors (pH, SO2 and ethanol content). Quantification of OTA was accomplished by LC-QTOF analysis. Results showed that fungal and bacterial laccases alone were not effective in decreasing OTA content and the presence of redox mediators was required to achieve some reduction of OTA concertation, both in buffer and model wine.  Monomeric flavanols catechin and epicatechin were the most effective mediators among those assayed, followed by ferulic acid. Caftaric acid and the flavonols quercetin and quercetin-3-O-rutinoside were almost ineffective as mediators. SO2 at a concentration of 30 mg/L was able to completely prevent OTA degradation. These preliminary results confirmed the activity of laccase enzymes against ochratoxin A and provide knowledge on the effects of natural redox mediators suggesting new biological alternative strategies to eliminate undesirable substances present in wine.

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Gómez-Alonso Sergio1, Martínez Tania Paniagua1, Pérez-Navarro José2, Olmeda Isidoro3, Pardo Isabel3, Ferrer Sergi3, Canals Joan Miquel4 and Zamora Fernando4

1Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha
2Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha
3Faculty of Biological Sciences, University of Valencia
4Faculty of Oenology, Rovira i Virgili University

Contact the author

Keywords

ochratoxin A, laccase, fungal, lactic acid bacteria, phenolic compounds

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Building of a hierarchy of wines based on terroirs: an initiative from the producers of Muscadet

The Muscadet area is situated in the southeast of Nantes, close to the Atlantic coast. It constitutes the western extension of the French vineyard “Loire Valley”. The Muscadet is renowned and often spontaneously linked to a white wine. However it remains misconceived as an ordinary wine, lacking authenticity.
Read More

How the physical components of the terroir can differently intervene in French wines DPO definitions.Example of Côte de Nuits in Burgundy

European regulations describe what elements must be given in the specifications of DPO determination ; mainly production conditions, links between quality and products characteristics and the physical traits of the production area. These elements are given in the “link to terroir” paragraph relating natural and human factors, detailed product characteristics linked to the geographical area and at last interactions between product originality and the geographical area.

Read More

Vignobles sur les pentes en Bourgogne : l’aube d’un nouveau modèle de l’Antiquité au Moyen Âge

La découverte d’une vigne gallo-romaine en plaine à Gevrey-Chambertin (Côte-d’Or) constitue un point important pour la compréhension de la construction des terroirs viticoles de Bourgogne. Sa situation en plaine constitue pour nous le point de départ d’une large réflexion sur la mise en place du modèle de viticulture de coteau qui prévaut en Bourgogne et sur les facteurs de ce changement de norme de qualité viticole. Les sources mobilisées pour cette approche interdisciplinaire et diachronique sont géomorphologiques, archéologiques et textuelles.

Read More

Everything else, it’s work ”Socio-cultural dimensions of terroir among Bordeaux winemakers

In 2010, the OIV adopted a resolution that defines ‘terroir’. The OIV definition understands terroir as the result of the interactions between the physical specificities of a space and human labor, with an emphasis on the subsequently produced collective knowledge (OIV-VITI 333-2010); by doing so, it alludes to the social and cultural dimensions of terroir.

Read More

Swiss program for the creation of fungal disease resistant grape varieties in Switzerland

Grapevine breeding is part of the research program of Agroscope in Switzerland since 1965. From 1965 to 1995, the aim of the Vitis vinifera crosses was to obtain a high resistance to grey rot (Botrytis cinerea), one of the most virulent fungal pathogens in the Swiss vineyard. In 2021, the grape varieties released from this first breeding program covered 936 ha of the 15’000 ha of the Swiss vineyard.
In 1996, a second breeding program aimed at obtaining, by classical interspecific hybridization, grape varieties resistant to downy mildew (Plasmopara viticola) and powdery mildew (Erisyphe necator) and less sensitive to grey rot (Botrytis cinerea). In order to accelerate and make the selection process more reliable, an early biochemical test was developed based on the natural defense mechanisms of the vine against downy mildew (stilbene phytoalexins). The synthesis of stilbenes (i.e., resveratrol and its oxidized dimers - and -viniférine) and pterostilbenes (methylated derivative) is among the most efficient induced defense mechanisms of grapevine against fungal pathogens on both the leaves and the clusters.

Read More