terclim by ICS banner
IVES 9 IVES Conference Series 9 IMPACT OF MANNOPROTEIN N-GLYCOSYL PHOSPHORYLATION AND BRANCHING ON WINE POLYPHENOL INTERACTIONS WITH YEAST CELL WALLS

IMPACT OF MANNOPROTEIN N-GLYCOSYL PHOSPHORYLATION AND BRANCHING ON WINE POLYPHENOL INTERACTIONS WITH YEAST CELL WALLS

Abstract

Yeast cell walls (CWs) may adsorb wine components with a significant impact on wine quality. When dealing with red wines, this adsorption is mainly related to physicochemical interactions between wine polyphenols and cell wall mannoproteins. However, mannoproteins are a heterogeneous family of complex peptidoglycans including long and highly branched N-linked oligosaccharides and short linear O-linked oligosaccharides, resulting in a huge structural diversity. Furthermore, the presence of mannosyl phosphate groups confers a net negative charge to the cell surface. The structural features in mannoproteins that promote their interactions with polyphenols and adsorption specificity are not clearly established yet. This work aimed to study the impact of mannosyl phosphorylation and mannan backbone branching on polyphenol adsorption by yeast cell walls.

Saccharomyces cerevisiae BY4742 Wild-type and mnn4 and mnn2 mutants (involved in N-glycosyl phosphorylation and mannan backbone branching, respectively) were obtained from EUROSCARF. Cell walls were purified and characterized in terms of total nitrogen, neutral sugar, and global charges. Their interactions with a red wine polyphenolic pool were studied in a wine-like solution by means of adsorption isotherms. Polyphenols were analyzed by means of UV-visible spectrophotometry and High-Per-formance Size-Exclusion Chromatography.

High molecular weight tannins and derived pigments were preferentially adsorbed whatever CW types, however, their affinity was significantly lower for mutants as compared to the wild-type. The mnn4 and mnn2 mutations induced changes in the mannose/protein ratio and a decrease of the CW net charge at wine pH. Both mutations induced a decrease in polyphenol affinity as well as a decrease in CW biosorption capacity, however, the latter was much more pronounced for the mnn4 mutant (N-glycosyl phosphorylation).

This work evidenced the key role of mannosyl phosphorylation on yeast CW functionality regarding wine polyphenol adsorption.

 

1. Mekoue Nguela, J., Teuf, O., Bicca, S. A., & Vernhet, A. (2023). Impact of mannoprotein N-glycosyl phosphorylation and branching on the sorption of wine polyphenols by yeasts and yeast cell walls. Food Chemistry, 403, 134326.
2. Bicca, S. A., Poncet-Legrand, C., Williams, P., Mekoue Nguela, J., Doco, T., & Vernhet, A. (2022). Structural characteristics of Saccharomyces cerevisiae mannoproteins: Impact of their polysaccharide part. Carbohydrate Polymers, 277, 118758.
3. Caridi, A., Sidari, R., Krakova, L., Kuchta, T., & Pangallo, D. (2015). Assessment of color adsorption by yeast using grape skin agar and impact on red wine color. Journal International de La Vigne et Du Vin, 49, 195–203.
4. Bozic, T. J., Butinar, L., Albreht, A., Vovk, I., Korte, D., & Mozeti, B. (2020). LWT – Food Science and Technology The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour : A laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption. Food Science and Technology, 123(October 2019), 109072. 

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

J. Mekoue Nguela¹, O. Teuf¹, S. Assuncao Bicca¹, N. Sieczkowski² ,A. Vernhet¹
1. SPO, Institut Agro Montpellier, INRAE, Univ Montpellier, Montpellier, France.
2. Lallemand SAS, 19 rue des Briquetiers, BP 59, 31 702 Blagnac, France.

Contact the author*

Keywords

Saccharomyces cerevisiae cell walls, Mannosyl phosphorylation, Mannan branching, Wine polyphenols adsorption

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

Molecular approaches for understanding and modulating wine taste

Wine consumers generally demand wines having a perception of softer tannins and less ripe, having a heaviness and richness on palate (full-body wine) with a limpid and stable color. However, polyphenol
(tannins)-rich wines have been also correlated with unpleasant taste properties such as astringency and
bitterness when perceived at high intensities. Modulating these unpleasant properties could be important for consumer’s approval of wines.

Read More

EFFECT OF FUMARIC ACID ON SPONTANEOUS FERMENTATION IN GRAPE MUST

Malolactic fermentation (MLF)¹, the decarboxylation of L-malic acid into L-lactic acid, is performed by lactic acid bacteria (LAB). MLF has a deacidifying effect that may compromise freshness or microbiological stability in wines² and can be inhibited by fumaric acid [E297] (FA). In wine, can be added at a maximum allowable dose of 0.6 g/L³. Its inhibition with FA is being studied as an alternative strategy to minimize added doses of SO₂⁴. In addition, wine yeasts are capable of metabolizing and storing small amounts of FA and during alcoholic fermentation (AF).

Read More

AGEING REVEALS THE TERROIR OF AGED RED BORDEAUX WINES REGARDLESS OF THE VINTAGES! TARGETED APPROACH USING ODOROUS COMPOUNDS LEVELS INCLUDING TERPENES AND C13 NORISOPRENOIDS

The chemistry of wine is notably complex and is modified by ageing of the bottles. The composition of wines is the result of vine production (under the influence of vintage, climate and soils); yeast production (under the influence of juice composition and fermentation management); lactic bacteria production (under the influence of young wine composition and malolactic fermentation management); and of the ageing process either in vats, barrels or bottles or both. The composition is linked to the quality perceived by consumers but also to their origin, sometimes associated to the “terroir” concept.

Read More

CONTRIBUTION OF VOLATILE THIOLS TO THE AROMA OF RIESLING WINES FROM THREE REGIONS IN GERMANY AND FRANCE (RHEINGAU, MOSEL, AND ALSACE)

Riesling wines are appreciated for their diverse aromas, ranging from the fruity fresh characters in young vintages to the fragrant empyreumatic notes developed with aging. Wine tasters often refer to Riesling wines as prime examples showcasing terroir, with their typical aroma profiles reflecting the geographical provenance of the wine. However, the molecular basis of the distinctive aromas of these varietal wines from major Riesling producing regions in Europe have not been fully elucidated. In this study, new lights were shed on the chemical characterization and the sensory contribution of volatile thiols to Riesling wines from Rheingau, Mosel, and Alsace. First, Riesling wines (n = 46) from the three regions were collected and assessed for their aroma typicality by an expert panel.

Read More

EFFECTS OF WINEMAKING FACTORS AND AGEING ON THE POLYPHENOLIC AND COLORIMETRIC PROFILES IN RED WINES PRONE TO COLOUR INSTABILITY

The effects of (A) grape freezing, and (B) malolactic fermentation, have been evaluated on the chemical and colorimetric profiles of red wines from Schiava grossa cv. grapes, thus prone to colour instability. The aim was to observe if specific variables (e.g. grape freezing) could improve the extraction and stability of pigments. The samples were studied from musts up to twelve months in bottle. The study was conducted with independent parallel micro-vinifications (12 = 4 theses x 3 replicates) under strictly-controlled conditions.

Read More