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…

SENSORY IMPROVEMENT OF DEALCOHOLISED WINES

Interest and willing-ness to buy alcohol-free wines by customers is increasing for several years [1]. Due to the rising relevance of dealcoholised wines it is the objective of this study to contribute to a better understanding of the flavor variation among dealcoholised wines and to explore enological measures, how to improve final quality.
First a range of commercial, alcoholfree white wines were analysed by the holistic sensory method projective mapping, including a question for hedonic acceptance. Based on the combination of a non-target-HS-SPME-GC/MS analysis with sensory analysis we obtained a clustering of the wines into three groups.

Read More

THE EFFECT OF DIFFERENT TERROIRS ON AROMA COMPOUNDS OF ‘KALECIK KARASI’ WINES

Kalecik Karası is a domestic grape variety of Turkey, originating from Kalecik district, 80 km from Ankara. Although there is no definite evidence, it is known that it was used in wine production by many civilizations that lived in the Anatolian region, especially the Hittites. Compared to other black wine grapes, it stands out with its low tannin content, rich fruity aroma and complex structure. In good vintages, red fruits such as strawberries, cherries and raspberries stand out in the aroma profile. Although its structure is elegant, it has the potential to age and develop similar to the ‘Pinot Noir’ wine of the Burgundy region. This offers a complex aroma structure including red flowers, earth and ripe fruits.

Read More

ANTI-TRANSPIRANT MODULATION OF GRAPE RIPENING: EFFECTS ON MERLOT VINE DEVELOPMENT AND ROSÉ WINE PHENOLIC AND AROMATIC PROFILES

Climate changes are impacting viticultural regions throughout the world with temperature increases being most prevalent.1 These changes will not only impact the regions capable of growing grapes, but also
the grapes that can be grown.2 As temperatures rise the growing degree days increase and with it the sugar accumulation within the berries and subsequent alcohol levels in wine. Consequently, viticultural
practices need to be examined to decrease the levels of sugars.

Read More

EFFECTS OF DIFFERENT PRUNING TYPES ON CHARENTE UGNI BLANC GRAPE AND WINE QUALITY

Since the use of sodium arsenite was banned in 2001, Grapevine Trunk Diseases (GTDs) have become even more widespread increasing (1).To avoid pathogen entry, pruning, an age-old practice, is increa- singly coming to the fore. As the vine is a liana (2), any excessive woody proliferation has to be stopped. This can preserve grapevine life, provided it does not damage the diaphragm.

Read More

INSIGHTS ON THE ROLE OF GENES ON AROMA FORMATION OF WINES

Yeast secondary metabolism is a complex network of biochemical pathways and the genetic profile of the yeast carrying out the alcoholic fermentation is obviously important in the formation of the metabolites conferring specific odors to wine. The aim of the present research was to investigate the relative expression of genes involved in flavor compound production in eight different Saccharomyces cerevisiae strains.
Two commercial yeast strains Sc1 (S.cerevisiae x S.bayanus) and Sc2 (S.cerevisiae) and six indigenous S. cerevisiae strains (Sc3, Sc4, Sc5, Sc6, Sc7, Sc8) isolated during spontaneous fermentations were inoculated in Assyrtiko and Vidiano grape must.

Read More