Chitinases and thaumatin-like proteins in Sauvignon Blanc and Chardonnay musts during alcoholic fermentation.
Identifieur interne : 000050 ( Main/Exploration ); précédent : 000049; suivant : 000051Chitinases and thaumatin-like proteins in Sauvignon Blanc and Chardonnay musts during alcoholic fermentation.
Auteurs : Thulile Ndlovu [Afrique du Sud] ; Astrid Buica [Afrique du Sud] ; Florian F. Bauer [Afrique du Sud]Source :
- Food microbiology [ 1095-9998 ] ; 2019.
Descripteurs français
- KwdFr :
- Chitinase (analyse), Chitinase (métabolisme), Chitine (analyse), Chitine (métabolisme), Fermentation (MeSH), Paroi cellulaire (composition chimique), Protéines végétales (analyse), Protéines végétales (métabolisme), Saccharomyces cerevisiae (cytologie), Saccharomyces cerevisiae (métabolisme), Température (MeSH), Vin (analyse), Vitis (composition chimique), Vitis (métabolisme).
- MESH :
- analyse : Chitinase, Chitine, Protéines végétales, Vin.
- composition chimique : Paroi cellulaire, Vitis.
- cytologie : Saccharomyces cerevisiae.
- métabolisme : Chitinase, Chitine, Protéines végétales, Saccharomyces cerevisiae, Vitis.
- Fermentation, Température.
English descriptors
- KwdEn :
- Cell Wall (chemistry), Chitin (analysis), Chitin (metabolism), Chitinases (analysis), Chitinases (metabolism), Fermentation (MeSH), Plant Proteins (analysis), Plant Proteins (metabolism), Saccharomyces cerevisiae (cytology), Saccharomyces cerevisiae (metabolism), Temperature (MeSH), Vitis (chemistry), Vitis (metabolism), Wine (analysis).
- MESH :
- chemical , analysis : Chitin, Chitinases, Plant Proteins.
- analysis : Wine.
- chemistry : Cell Wall, Vitis.
- cytology : Saccharomyces cerevisiae.
- chemical , metabolism : Chitin, Chitinases, Plant Proteins, Saccharomyces cerevisiae, Vitis.
- Fermentation, Temperature.
Abstract
Protein precipitation, also referred to as protein instability, may lead to haziness in bottled wines and result in significant commercial losses. To avoid problems of this nature, fining finished wines with clay (bentonite) is the most commonly applied methodology. However, bentonite fining reduces yield and may affect wine quality. Protein haze has been primarily linked to grape pathogenesis-related proteins, in particular chitinases and thaumatin-like proteins. To better understand the persistence of these proteins during fermentation, reverse phase chromatography was used to monitor the evolution of total grape proteins as well as of chitinases and thaumatin-like proteins during alcoholic fermentation. The data confirm a previously reported significant decrease in total protein content during fermentation. This reduction in total protein levels was observed throughout fermentation, and was affected by factors such as fermentation temperature, yeast strain or grape cultivar. However, significant changes in the concentration of free chitinases were observed in a yeast strain-dependent manner. The data thus confirm the correlation between the levels of yeast cell wall chitin and changes in chitinase concentration, and suggest that it is primarily the amount of lateral chitin, and not the chitin in bud scars, that is responsible for this activity.
DOI: 10.1016/j.fm.2018.10.018
PubMed: 30497604
Affiliations:
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Bauer</name><affiliation wicri:level="1"><nlm:affiliation>Institute for Wine Biotechnology, University of Stellenbosch, Matieland, South Africa. 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To avoid problems of this nature, fining finished wines with clay (bentonite) is the most commonly applied methodology. However, bentonite fining reduces yield and may affect wine quality. Protein haze has been primarily linked to grape pathogenesis-related proteins, in particular chitinases and thaumatin-like proteins. To better understand the persistence of these proteins during fermentation, reverse phase chromatography was used to monitor the evolution of total grape proteins as well as of chitinases and thaumatin-like proteins during alcoholic fermentation. The data confirm a previously reported significant decrease in total protein content during fermentation. This reduction in total protein levels was observed throughout fermentation, and was affected by factors such as fermentation temperature, yeast strain or grape cultivar. However, significant changes in the concentration of free chitinases were observed in a yeast strain-dependent manner. The data thus confirm the correlation between the levels of yeast cell wall chitin and changes in chitinase concentration, and suggest that it is primarily the amount of lateral chitin, and not the chitin in bud scars, that is responsible for this activity.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">30497604</PMID><DateCompleted><Year>2019</Year><Month>01</Month><Day>30</Day></DateCompleted><DateRevised><Year>2019</Year><Month>01</Month><Day>30</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1095-9998</ISSN><JournalIssue CitedMedium="Internet"><Volume>78</Volume><PubDate><Year>2019</Year><Month>Apr</Month></PubDate></JournalIssue><Title>Food microbiology</Title><ISOAbbreviation>Food Microbiol</ISOAbbreviation></Journal><ArticleTitle>Chitinases and thaumatin-like proteins in Sauvignon Blanc and Chardonnay musts during alcoholic fermentation.</ArticleTitle><Pagination><MedlinePgn>201-210</MedlinePgn></Pagination><ELocationID EIdType="pii" ValidYN="Y">S0740-0020(18)30526-4</ELocationID><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.fm.2018.10.018</ELocationID><Abstract><AbstractText>Protein precipitation, also referred to as protein instability, may lead to haziness in bottled wines and result in significant commercial losses. To avoid problems of this nature, fining finished wines with clay (bentonite) is the most commonly applied methodology. However, bentonite fining reduces yield and may affect wine quality. Protein haze has been primarily linked to grape pathogenesis-related proteins, in particular chitinases and thaumatin-like proteins. To better understand the persistence of these proteins during fermentation, reverse phase chromatography was used to monitor the evolution of total grape proteins as well as of chitinases and thaumatin-like proteins during alcoholic fermentation. The data confirm a previously reported significant decrease in total protein content during fermentation. This reduction in total protein levels was observed throughout fermentation, and was affected by factors such as fermentation temperature, yeast strain or grape cultivar. However, significant changes in the concentration of free chitinases were observed in a yeast strain-dependent manner. The data thus confirm the correlation between the levels of yeast cell wall chitin and changes in chitinase concentration, and suggest that it is primarily the amount of lateral chitin, and not the chitin in bud scars, that is responsible for this activity.</AbstractText><CopyrightInformation>Copyright © 2018. Published by Elsevier Ltd.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Ndlovu</LastName><ForeName>Thulile</ForeName><Initials>T</Initials><AffiliationInfo><Affiliation>Institute for Wine Biotechnology, University of Stellenbosch, Matieland, South Africa; Post-harvest and Agro-Processing Technologies (PHATs), Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Stellenbosch, South Africa.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Buica</LastName><ForeName>Astrid</ForeName><Initials>A</Initials><AffiliationInfo><Affiliation>Department of Viticulture and Oenology, University of Stellenbosch, Matieland, South Africa.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Bauer</LastName><ForeName>Florian F</ForeName><Initials>FF</Initials><AffiliationInfo><Affiliation>Institute for Wine Biotechnology, University of Stellenbosch, Matieland, South Africa. Electronic address: fb2@sun.ac.za.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2018</Year><Month>11</Month><Day>01</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>Food Microbiol</MedlineTA><NlmUniqueID>8601127</NlmUniqueID><ISSNLinking>0740-0020</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010940">Plant Proteins</NameOfSubstance></Chemical><Chemical><RegistryNumber>1398-61-4</RegistryNumber><NameOfSubstance UI="D002686">Chitin</NameOfSubstance></Chemical><Chemical><RegistryNumber>EC 3.2.1.14</RegistryNumber><NameOfSubstance UI="D002688">Chitinases</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D002473" MajorTopicYN="N">Cell Wall</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D002686" MajorTopicYN="N">Chitin</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName><QualifierName UI="Q000378" MajorTopicYN="N">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D002688" MajorTopicYN="N">Chitinases</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName><QualifierName UI="Q000378" MajorTopicYN="N">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005285" MajorTopicYN="Y">Fermentation</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D010940" MajorTopicYN="N">Plant Proteins</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName><QualifierName UI="Q000378" MajorTopicYN="N">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D012441" MajorTopicYN="N">Saccharomyces cerevisiae</DescriptorName><QualifierName UI="Q000166" MajorTopicYN="N">cytology</QualifierName><QualifierName UI="Q000378" MajorTopicYN="N">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013696" MajorTopicYN="N">Temperature</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D027843" MajorTopicYN="N">Vitis</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D014920" MajorTopicYN="N">Wine</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Alcoholic fermentation</Keyword><Keyword MajorTopicYN="N">Chitinases</Keyword><Keyword MajorTopicYN="N">Protein haze</Keyword><Keyword MajorTopicYN="N">Thaumatin-like proteins</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2018</Year><Month>06</Month><Day>11</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2018</Year><Month>10</Month><Day>29</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2018</Year><Month>10</Month><Day>31</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2018</Year><Month>12</Month><Day>1</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2018</Year><Month>12</Month><Day>1</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2019</Year><Month>1</Month><Day>31</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">30497604</ArticleId><ArticleId IdType="pii">S0740-0020(18)30526-4</ArticleId><ArticleId IdType="doi">10.1016/j.fm.2018.10.018</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Afrique du Sud</li></country></list><tree><country name="Afrique du Sud"><noRegion><name sortKey="Ndlovu, Thulile" sort="Ndlovu, Thulile" uniqKey="Ndlovu T" first="Thulile" last="Ndlovu">Thulile Ndlovu</name></noRegion><name sortKey="Bauer, Florian F" sort="Bauer, Florian F" uniqKey="Bauer F" first="Florian F" last="Bauer">Florian F. 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