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…

Yeast mannoprotein characterization and their effect on Oenococcus oeni and malolactic fermentation

Mannoproteins are released at the end of alcoholic fermentation due to yeast autolysis [1]. It has been described a positive effect of these molecules on lactic acid bacteria growth [2]. The main objective of this work was the characterization of different mannoproteins extracted from active dry yeast (ADY) and the assessment of their effect on Oenococcus oeni and malolactic fermentation (MLF).

Read More

Polyphenol content of cork granulates at different steps of the manufacturing process of microagglomerated stoppers treated with supercritical CO2 used for wine bottling

The wine closure industry is mainly divided into three categories: screw caps, synthetic closures, and cork-based closures. Among this latter, microagglomerated cork stoppers treated with supercritical CO2 are now widely used, especially to avoid cork taint contaminations[1]. They are designed with cork granules obtained from cork offcuts of the punching process during the natural cork stoppers production. A previous study[2] showed that these stoppers released fewer polyphenols in 12 % (v/v) hydroalcoholic solution than natural cork stoppers.

Read More

Characterization of non-cultivated wild grapevines in Extremadura (Spain) 

Several Eurasian wild grapevine populations were found along Extremadura region (southwestern Spain). For conservation and study, one individual from four different populations (named L1, L2, L5 and L6) was vegetatively propagated and planted at Instituto de Investigaciones Agrarias Finca La Orden (CICYTEX), Badajoz. The aim of the present work was to characterize those conserved individuals from four different populations based on both an ampelographic description and a molecular analysis. Three vines per individual were studied.

Read More

Predicting provenance and grapevine cultivar implementing machine learning on vineyard soil microbiome data: implications in grapevine breeding

The plant rhizosphere microbial communities are an essential component of plant microbiota, which is crucial for sustaining the production of healthy crops. The main drivers of the composition of such communities are the growing environment and the planted genotype. Recent viticulture studies focus on understanding the effects of these factors on soil microbial composition since microbial biodiversity is an important determinant of plant phenotype, and of wine’s organoleptic properties. Microbial biodiversity of different wine regions, for instance, is an important determinant of wine terroir.

Read More

Ecophysiological characterisation of terroir effects on Vitis vinifera L. Chardonnay and pinot noir in south african cool climate regions

Terroir encompasses environmental (climate, geology, soil and topography), genetic (cultivar and clone) and human factors (oenological and viticultural practices). Climate change brings about shifts in the suitability of a region for the growth of specific grapevine cultivars. This study focused on climatic and fruit parameters (berry size, weight, pH, total acidity (TA) and phenolics) to characterise the terroir effect in Vitis vinifera L. cultivars Chardonnay and Pinot Noir vineyards in the Cape South Coast region (Walker Bay and Elgin).

Read More