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…

Physico-chemical properties of vine pruning residues with potential as enological additive

Grapes are one of the world’s primary fruit crops, and pruning activities generate high amounts of annual wood wastes [1]. These pruning shoots contain valuable phenolic compounds and could have numerous potential applications [1,2]. Consequently, the aim of this work was to evaluate the physico-chemical properties of vine pruning residues with potential as enological additives. For this purpose, grapevine shoots from 12 varieties grown in Chile were collected during the winter of 2021.

Read More

Symbiotic microorganisms application in vineyards: impacts on grapevine performance and microbiome

Microorganism-based inoculants have been suggested as a viable solution to mitigate the adverse effects of climate change on viticulture. However, the actual effectiveness of these inoculants when applied under field conditions remains a challenge, and their effects on the existing soil microbiota are still uncertain. This study investigates the impact of arbuscular mycorrhizal fungi inoculation on grapevine performance and microbiome. The study was conducted in a vineyard of Callet cultivar in Binissalem, Mallorca, Spain. Two different treatments were applied: control and inoculation with commercial mycorrhizae complex of Rhizoglomus irregulare applied to plants through irrigation.

Read More

Exploring relationships among grapevine chemical and physiological parameters and mycobiome composition under drought stress

Improving our knowledge on biotic and abiotic factors that influence the composition of the grapevine mycobiome is of great agricultural significance, due to potential effects on plant health, productivity, and wine characteristics. Among the various environmental factors affecting the morphological, physiological, biochemical and molecular attributes of grapevine, drought stress is one of the most severe, becoming increasingly an issue worldwide.

Read More

The characterization of Vitis vinifera L cv. Cabernet sauvignon: the contribution of Ecklonia maxima seaweed extract

Biostimulants and biofertilizers are considered environmentally friendly and cost-effective alternatives to synthetic fertilizers, plant growth regulators and crop improvement products. Broadly, plant biostimulants are expected to improve nutrient use efficiency, tolerance to abiotic stress, quality traits and availability of nutrients in the soil or rhizosphere. Currently, seaweed extracts account for more than 33% of the total plant biostimulant market. Within this category, Ascophyllum nodosum (AN), is the most widely studied and applied in biostimulant formulations.

Read More

Phenolic composition of Cabernet Sauvignon wines from Argentina, Portugal and Spain

Grape and wine phenolic compounds have been shown to be highly related to both wine quality (color, flavor, and taste) and health-promoting properties (antioxidant and cardioprotective, among others). The aim of this work was to evaluate and compare the phenolic contents of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain vintage 2022. In addition, the phenolic profiles of the Portuguese wines from three vintages (2020, 2021, 2022) was compared.

Read More