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…

CHARACTERIZATION OF THE VOLATILE COMPOUNDS PROFILE OF COMMERCIAL GRAPPAS OBTAINED FROM THE POMACE OF AMARONE WINES

Grappa is a traditional Italian alcoholic beverage, with an alcohol content generally between 40-60% vol., obtained from the distillation of grape pomace used for the production of wine. Grappa are often aged in wooden barrels. There are various types of grappa: young, aromatic, aged, extra-aged depending on whether the distillate comes from aromatic vines or is aged in wooden barrels for shorter or longer periods. There is also flavored grappa if herbs, fruit or roots are added. All this makes it an extremely heterogeneous product both from an organoleptic and compositional point of view.

Read More

WHICH TERROIR-RELATED FACTORS INFLUENCE THE MOST VOLATILE COMPOUND PRODUCTION IN COGNAC BASE WINE?

Cognac is a famous spirit produced in southwest France in the region of the eponymous town from wines mainly from Vitis vinifera cv. Ugni blanc. This variety gives very acidic and poorly aromatic base wines for distillation which are produced according to a very specific procedure. Grapes are picked at low sugar concentrations ranging 13-21 °Brix and musts with high turbidity (>500 NTU) are fermented without sulphite addition [1]. Fermentative aromas, as esters and higher alcohols, are currently the main quality markers considered in Cognac spirits.

Read More

INVESTIGATION OF MALIC ACID METABOLIC PATHWAYS DURING ALCOHOLIC FERMENTATION USING GC-MS, LC-MS, AND NMR DERIVED 13C-LABELED DATA

Malic acid has a strong impact on wine pH and the contribution of fermenting yeasts to modulate its concentration has been intensively investigated in the past. Recent advances in yeast genetics have shed light on the unexpected property of some strains to produce large amounts of malic acid (“acidic strains”) while most of the wine starters consume it during the alcoholic fermentation. Being a key metabolite of the central carbohydrate metabolism, malic acid participates to TCA and glyoxylate cycles as well as neoglucogenesis. Although present at important concentrations in grape juice, the metabolic fate of malic acid has been poorly investigated.

Read More

EVALUATION OF INDIGENOUS CANADIAN YEAST STRAINS AS WINE STARTER CULTURES ON PILOT SCALE FERMENTATIONS

The interactions between geographical and biotic factors, along with the winemaking process, influence the composition and sensorial characteristics of wine¹. In addition to the primary end products of alcoholic fermentation, many secondary metabolites contribute to wine flavor and aroma and their production depends predominantly on the yeast strain carrying out the fermentation. Commercially available strains of S. cerevisiae help improve the reproducibility and predictability of wine quality. However, most commercial wine strains available on the market have been isolated from Europe, are genetically similar, and may not be the ideal strain to reflect the terroir of Canadian vineyards².

Read More

INFLUENCES OF SO2 ADDITION AND STORAGE CONDITIONS IN THE DETERMINATION OF MEAN DEGREE OF POLYMERIZATION OF PROANTHOCYANIDINS IN AGED RED WINES

The structural diversity is one of the most remarkable characteristics of proanthocyanidins (PA). Indeed, PA in wines may vary in the B-ring and C-ring substitutes, the C-ring stereochemistry, the degree of polymerization (DP) and the linkage between the monomers. Knowing in detail the structural characteristics of the PA of a wine can help us to understand and modulate several sensorial characteristics of the wine, such as color, antioxidant properties, flavor, and mouthfeel properties. In the last years was discovered and confirmed the presence of sulfonated monomeric and oligomeric flavan-3-ols in wine [1], as well as was pointed out their importance in wine quality [1,2].

Read More