terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Ability of lactic acid bacterial laccases to degrade biogenic amines and OTA in wine

Ability of lactic acid bacterial laccases to degrade biogenic amines and OTA in wine

Abstract

Two of the most harmful microbial metabolites for human health that can be present in wines and either fermented or raw foods are biogenic amines (BA) and ochratoxine A (OTA). Winemakers are aware of the need to avoid their presence in wine by using different strategies, one of them is the use of enzymes. Some recombinant laccases have been characterized and revealed as potential tools to degrade these toxic compounds in wine[1], specifically biogenic amines[2].

Laccases from lactic acid bacteria (LAB) belong to the group of multicopper oxidase enzymes with degrading activity of both phenolic and non-phenolic compounds using sometimes mediator substrates through complex reactions.

This work aimed to evaluate the BA and OTA degrading capacity of three heterologous LAB laccases from P. parvulus, L. paracasei and L. lactis, expressed in E. coli. The experimental assays were first developed in acetate buffer 50 mM with 0.1 mM CuSO4, added with complete polyphenolic compound (PFC) extracts from red (ERW) and white wines (EWW), and then in real wines from Tempranillo (RW) and Albariño varieties (WW). BA and OTA degradation was followed and quantified by analyzing samples with HPLC and HPLC-QToF-MS, respectively. Preliminary results are shown in Table 1, which seem to be promising for further analysis and applications.

Table 1. Degradation of BA and OTA by bacterial laccases.

Experiment matrix

Degradation percentage (%) of toxic compounds by the three LAB laccases

Histamine

Tyramine

Putrescine

OTA

Ppar

Lpar

Llac

Ppar

Lpar

Llac

Ppar

Lpar

Llac

Ppar

Lpar

Llac

PFC extract

ERW

9.2±2.7

3.3±4.6

0

20.3±0.6

31.5±3.4

0

31.2±4.5

20.5±6.2

0

40.4±1.4

34.9±0.7

45.0±0.8

EWW

7.3±3.7

0

0

12.9±5.4

0

0

23.1±5.6

1.2±1.7

0

4.4±1.8

10.3±0.8

14.7±0.8

Real wine

RW

1.0±1.4

22.9±3.8

0

3.8±5.3

33.1±3.3

0

0

2.1±2.9

1.1±1.5

*

*

*

WW

0

0

0

5.1±7.2

15.5±0.4

6.7±9.4

0

4.3±6.0

5.3±7.5

*

*

*

Acknowledgements: AGL2015-71227-R, RTI2018-095658-B-C31 and MSCA-IF GA 101022293.

References:

1)  Loi M. et al. (2018) In vitro single and combined mycotoxins degradation by Ery4 laccase from Pleurotus eryngii and redox mediators. Food Control, 90: 401-406.
2)  Callejón S. et al. (2016) Cloning and characterization of a new laccase from Lactobacillus plantarum J16 CECT 8944 catalyzing biogenic amines. Appl. Microbiol. Biotechnol., 100: 3113-3124.

DOI:

Publication date: October 10, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Isaac Monroy1,2*, Isidoro Olmeda1, José Pérez-Navarro3, Sergio Gómez-Alonso3, Sergi Ferrer1,2, Isabel Pardo1,2

1ENOLAB, BIOTECMED institute
2Department of Microbiology and Ecology, University of Valencia
3Regional Institute of Applied Scientific Research, University of Castilla-La Mancha

Contact the author*

Keywords

wine toxins, biogenic amines, mycotoxins, bacterial laccases

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Evaluation of physiological properties of grapevine clones of ‘Tempranillo’ and ‘Graciano’ in DOCa Rioja (Spain)

In order to avoid the loss of grapevine intra-varietal diversity of DOCa Rioja grape varieties, Regional Government of La Rioja established a germplasm bank with more than 1.600 accessions, whose origin lies in the prospecting and sampling of ancient vineyards located throughout the whole region. 30 clones of Tempranillo and 13 clones of Graciano were preselected and multiplied in a new vineyard for further observations. The aim of this work is to describe the first results from the physiological characterization by an optical sensor of these preselected clones, which constitute the base of a new clonal selection that aims to increase the range of available certified clones and to improve the adaptation of these varieties to future objectives and environmental conditions.

Anthocyanin content and composition of Merlot grapes under temperature and late pruning conditions 

One of the main aspects of Climate Change is the increase of temperatures during summer and grape maturity period. Physiological processes are influenced by these high temperatures and result in grapes with higher sugar concentration, less acidity and less anthocyanin content among other quality changes. One strategy to deal with the climate change effects is the implementation of late winter pruning to alter the effect of high temperatures during key periods by delays in maturity time.

Differential gene expression and novel gene models in 110 Richter uncovered through RNA Sequencing of roots under stress

The appearance of the Phylloxera pest in the 19th century in Europe caused dramatical damages in grapevine diversity. To mitigate these losses, grapevine growers resorted to using crosses of different Vitis species, such as 110 Richter (110R) (V. berlandieri x V. rupestris), which has been invaluable for studying adaptations to stress responses in vineyards. Recently, a high quality chromosome scale assembly of 110R was released, but the available gene models were predicted without using as evidence transcriptional sequences obtained from roots, that are crucial organs in rootstock, and they may express certain genes exclusively. Therefore, we employed RNA sequencing reads of 110R roots under different stress conditions to predict new gene models in each haplotype of 110R under different stresses.

The colour pattern of flower arrangements influence wine tasters’ sensory description

The arrangements of flowers and wine counterparts are inextricably linked. Whether a fundamental aspect of tablescaping or acolytes to broader entertainment rituals, they have an entangled history since ancient times. The aim of this contribution is to verify the influence of visually delicate and robust flower arrangements on individual description of wines. Changes in the sensory description of wines were investigated during subjects’ (thirty-two participants) exposure to three different conditions: the presence of delicate, robust, or totally absent flower arrangements.

The colour pattern of flower arrangements influence wine tasters’ sensory description

The arrangements of flowers and wine counterparts are inextricably linked. Whether a fundamental aspect of tablescaping or acolytes to broader entertainment rituals, they have an entangled history since ancient times. The aim of this contribution is to verify the influence of visually delicate and robust flower arrangements on individual description of wines. Changes in the sensory description of wines were investigated during subjects’ (thirty-two participants) exposure to three different conditions: the presence of delicate, robust, or totally absent flower arrangements. In each condition, the same two wines were blind tasted: a wine previously defined as delicate – a Pinot Noir from Australia, and a wine known for its robust character – a Tannat from Uruguay.