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…

REDUCING NITROGEN FERTILIZATION ALTERS PHENOLIC PROFILES OF VITIS VINIFERA L. CV. CABERNET GERNISCHT WINE OF YANTAI, CHINA

Nitrogen (N) fertilizer is important for grape growth and the quality of wine. It is essential to address the mismatch between N application and wine composition. Cabernet Gernischt (Vitis vinifera L.), as one of the main wine-grape cultivars in China, was introduced to Yantai wine region in 1892. This grape cultivar is traditionally used for quality dry red wine with fruit, spices aroma, ruby red and full-bodied wines. In order to regulate vine growth and improve grape and wine quality, Cabernet Gernischt grapevines were subjected to decreased levels of N treatments, compared to normal N supply treatment, during grape growing seasons of 2019 and 2020.

Read More

SENSORY DEFINITION OF A TECHNICAL UNAVOIDABLE TRANSFER OF AROMA COMPOUNDS VIA SEALING IN A BOTTLING LINE IN ORDER TO PREVENT PROSECUTION DUE TO FRAUDULENT AROMATIZATION OF A SUBSEQUENTLY FILLED WINE

In 2020, 12% of all bottled German wines were aromatized, which may increase further due to rising popularity of dealcoholized wines. As sealing polymers of a bottling line absorb aroma compounds and may release them into regular wines in the next filling¹, this unintentional carry-over bears the risk to violate the legal ban of any aromatization of regular wine. However, following EU legislation, German food control authorities accept a technical unavoidable transfer of aroma compounds, if this is of no sensory significance.

Read More

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

SUB-CRITICAL WATER: AN ORIGINAL PROCESS TO EXTRACT ANTIOXIDANTS COMPOUNDS OF WINE LEES

Wine lees are quantitatively the second most important wine by-product after grape stems and marc [1]. In order to recycle, distilleries recovered ethanol and tartaric acid contained in wine lees but yeast biomass is often unused. It has already been demonstrated that this yeast biomass could be upcycled to produce yeast extracts of interest for wine chemical stabilization [2]. In addition, it is well known that lees, during aging, release compounds that preserve wine from oxidation.

Read More

PROBING GRAPEVINE-BOTRYTIS CINEREA INTERACTION THROUGH MASS SPECTROMETRY IMAGING

Plants in their natural environment are in continuous interaction with large numbers of potentially pathogenic and beneficial microorganisms. Depending on the microbe, plants have evolved a variety of resistance mechanisms that can be constitutively expressed or induced. Phytoalexins, which are biocidal compounds of low to medium molecular weight synthesized by and accumulated in plants as a response to stress, take part in this intricate defense system.1,2
One of the limitations of our knowledge of phytoalexins is the difficulty of analyzing their spatial responsiveness occurring during plant- pathogen interactions under natural conditions.

Read More