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…

INFLUENCE OF CHITOSAN, ABSCISIC ACID AND BENZOTHIADIAZOLE TREATMENTS ON SAVVATIANO (VITIS VINIFERA L.) WINES VOLATILE COMPOSITION PROFILE

In the last decades the use of bioestimulants in viticulture have been promoted as alternative to conven- tional pesticides. Moreover, as bioestimulants promote the biosynthesis of secondary metabolites in grape berries, several studies had investigated their influence on the accumulation of phenolic com- pounds (Monteiro et al., 2022). However, few studies, so far, are focused on the accumulation of the vo- latile compounds and their impact on the produced wines (Giménez-Bañón et al., 2022; Gomez- Plaza et al., 2012; Ruiz Garcia et al., 2014).
This study was conducted in a single vineyard of white autochthonous grapevine variety Savvatia- no (Vitis vinifera L.) in Muses Valley (Askri, Viotia, Greece). Chitosan (CHT), Abscisic Acid (ABA) and Benzothiadiazole (BTH) were applied.

Read More

FUNGAL DIVERSITY AND DYNAMICS IN CHAMPAGNE VINEYARDS: FROM VINE TO WINE

Champagne is a well-known wine region in Northern France with distinct terroirs and three main grape varieties. As for any vineyard, wine quality is highly linked to the microbiological characteristics of the raw materials. However, Champagne grape microbiota, especially its fungal component, has yet to be fully characterized. Our study focused on describing this mycobiota, from vine to small scale model wine, for the two main Champagne grape varieties, Pinot Noir and Meunier, using complementary cultural and omics approaches.

Read More

MICROFLUIDIC PLATFORM FOR SORTING YEAST CELLS ACCORDING TO THEIR MORPHOLOGY

In this work we briefly present a microfluidic device aiming to sort yeast cells according to their morphology. The technology is based upon microfluidic chips made out of Polydimethylsiloxane and glass using soft lithography processes and replica molding. The microfluidic device was used for encapsulating single yeast cells in liquid droplets containing growth medium. Liquid droplet containing yeast cells were sorted using a real time imaging and decision-making process.

Read More

DETERMINATION OF MINERAL COMPOSITION IN CV. TERAN (VITIS VINIFERA L.) RED WINE AFFECTED BY PRE-FERMENTATIVE MASH COOLING, HEATING, SAIGNÉE TECHNIQUE AND PROLONGED POST-FERMENTATIVE MACERATIONS

This study aimed to determine mineral composition in red wine obtained from cv. Teran (Vitis vinifera L.), autochtonous Croatian grape variety. Six different vinification treatments, including the control treatment (7-day standard maceration), were performed to study the effects of: 48-hour pre-fermentative mash cooling (8 °C) followed by prolonged post-fermentative maceration of 13 days (C15), 28 days (C30), and saignée technique (juice runoff) proceeded with prolonged post-fermentative maceration of 13 days (CS15); and effect of 48-hour heating (50 °C) followed by prolonged post-fermentative maceration of 13 days (H15) and 28 days (H30) on macro- and microelements in wine.

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