Influence of polysaccharides on wine protein aggregation.
Identifieur interne : 000111 ( Main/Exploration ); précédent : 000110; suivant : 000112Influence of polysaccharides on wine protein aggregation.
Auteurs : Nadine Jaeckels [Allemagne] ; Miriam Meier [Allemagne] ; Helmut Dietrich [Allemagne] ; Frank Will [Allemagne] ; Heinz Decker [Allemagne] ; Petra Fronk [Allemagne]Source :
- Food chemistry [ 1873-7072 ] ; 2016.
Descripteurs français
- KwdFr :
- MESH :
- analyse : Vin.
- composition chimique : Polyosides.
- Agrégation pathologique de protéines.
English descriptors
- KwdEn :
- MESH :
- chemical , chemistry : Polysaccharides.
- analysis : Wine.
- Protein Aggregation, Pathological.
Abstract
Polysaccharides are the major high-molecular weight components of wines. In contrast, proteins occur only in small amounts in wine, but contribute to haze formation. The detailed mechanism of aggregation of these proteins, especially in combination with other wine components, remains unclear. This study demonstrates the different aggregation behavior between a buffer and a model wine system by dynamic light scattering. Arabinogalactan-protein, for example, shows an increased aggregation in the model wine system, while in the buffer system a reducing effect is observed. Thus, we could show the importance to examine the behavior of wine additives under conditions close to reality, instead of simpler buffer systems. Additional experiments on melting points of wine proteins reveal that only some isoforms of thaumatin-like proteins and chitinases are involved in haze formation. We can confirm interactions between polysaccharides and proteins, but none of these polysaccharides is able to prevent haze in wine.
DOI: 10.1016/j.foodchem.2015.12.088
PubMed: 26830558
Affiliations:
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Electronic address: jaeckeln@uni-mainz.de.</nlm:affiliation><country xml:lang="fr">Allemagne</country><wicri:regionArea>Institute for Molecular Biophysics, Johannes Gutenberg-University Mainz, Jakob Welder Weg 26, 55128 Mainz</wicri:regionArea><placeName><region type="land" nuts="2">Rhénanie-Palatinat</region><settlement type="city">Mayence</settlement></placeName></affiliation></author><author><name sortKey="Meier, Miriam" sort="Meier, Miriam" uniqKey="Meier M" first="Miriam" last="Meier">Miriam Meier</name><affiliation wicri:level="1"><nlm:affiliation>Institute of Wine Analysis and Beverage Research, Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, Germany. Electronic address: Miriam.Meier@hs-gm.de.</nlm:affiliation><country xml:lang="fr">Allemagne</country><wicri:regionArea>Institute of Wine Analysis and Beverage Research, Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim</wicri:regionArea><wicri:noRegion>65366 Geisenheim</wicri:noRegion><wicri:noRegion>65366 Geisenheim</wicri:noRegion><wicri:noRegion>65366 Geisenheim</wicri:noRegion></affiliation></author><author><name sortKey="Dietrich, Helmut" sort="Dietrich, Helmut" uniqKey="Dietrich H" first="Helmut" last="Dietrich">Helmut Dietrich</name><affiliation wicri:level="1"><nlm:affiliation>Institute of Wine Analysis and Beverage Research, Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, Germany. Electronic address: Helmut.Dietrich@hs-gm.de.</nlm:affiliation><country xml:lang="fr">Allemagne</country><wicri:regionArea>Institute of Wine Analysis and Beverage Research, Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim</wicri:regionArea><wicri:noRegion>65366 Geisenheim</wicri:noRegion><wicri:noRegion>65366 Geisenheim</wicri:noRegion><wicri:noRegion>65366 Geisenheim</wicri:noRegion></affiliation></author><author><name sortKey="Will, Frank" sort="Will, Frank" uniqKey="Will F" first="Frank" last="Will">Frank Will</name><affiliation wicri:level="1"><nlm:affiliation>Institute of Wine Analysis and Beverage Research, Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, Germany. Electronic address: Frank.Will@hs-gm.de.</nlm:affiliation><country xml:lang="fr">Allemagne</country><wicri:regionArea>Institute of Wine Analysis and Beverage Research, Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim</wicri:regionArea><wicri:noRegion>65366 Geisenheim</wicri:noRegion><wicri:noRegion>65366 Geisenheim</wicri:noRegion><wicri:noRegion>65366 Geisenheim</wicri:noRegion></affiliation></author><author><name sortKey="Decker, Heinz" sort="Decker, Heinz" uniqKey="Decker H" first="Heinz" last="Decker">Heinz Decker</name><affiliation wicri:level="3"><nlm:affiliation>Institute for Molecular Biophysics, Johannes Gutenberg-University Mainz, Jakob Welder Weg 26, 55128 Mainz, Germany. Electronic address: hdecker@uni-mainz.de.</nlm:affiliation><country xml:lang="fr">Allemagne</country><wicri:regionArea>Institute for Molecular Biophysics, Johannes Gutenberg-University Mainz, Jakob Welder Weg 26, 55128 Mainz</wicri:regionArea><placeName><region type="land" nuts="2">Rhénanie-Palatinat</region><settlement type="city">Mayence</settlement></placeName></affiliation></author><author><name sortKey="Fronk, Petra" sort="Fronk, Petra" uniqKey="Fronk P" first="Petra" last="Fronk">Petra Fronk</name><affiliation wicri:level="3"><nlm:affiliation>Institute for Molecular Biophysics, Johannes Gutenberg-University Mainz, Jakob Welder Weg 26, 55128 Mainz, Germany. Electronic address: Petra.Fronk@uni-mainz.de.</nlm:affiliation><country xml:lang="fr">Allemagne</country><wicri:regionArea>Institute for Molecular Biophysics, Johannes Gutenberg-University Mainz, Jakob Welder Weg 26, 55128 Mainz</wicri:regionArea><placeName><region type="land" nuts="2">Rhénanie-Palatinat</region><settlement type="city">Mayence</settlement></placeName></affiliation></author></analytic><series><title level="j">Food chemistry</title><idno type="eISSN">1873-7072</idno><imprint><date when="2016" type="published">2016</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Polysaccharides (chemistry)</term><term>Protein Aggregation, Pathological (MeSH)</term><term>Wine (analysis)</term></keywords><keywords scheme="KwdFr" xml:lang="fr"><term>Agrégation pathologique de protéines (MeSH)</term><term>Polyosides (composition chimique)</term><term>Vin (analyse)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Polysaccharides</term></keywords><keywords scheme="MESH" qualifier="analyse" xml:lang="fr"><term>Vin</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Wine</term></keywords><keywords scheme="MESH" qualifier="composition chimique" xml:lang="fr"><term>Polyosides</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Protein Aggregation, Pathological</term></keywords><keywords scheme="MESH" xml:lang="fr"><term>Agrégation pathologique de protéines</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Polysaccharides are the major high-molecular weight components of wines. In contrast, proteins occur only in small amounts in wine, but contribute to haze formation. The detailed mechanism of aggregation of these proteins, especially in combination with other wine components, remains unclear. This study demonstrates the different aggregation behavior between a buffer and a model wine system by dynamic light scattering. Arabinogalactan-protein, for example, shows an increased aggregation in the model wine system, while in the buffer system a reducing effect is observed. Thus, we could show the importance to examine the behavior of wine additives under conditions close to reality, instead of simpler buffer systems. Additional experiments on melting points of wine proteins reveal that only some isoforms of thaumatin-like proteins and chitinases are involved in haze formation. We can confirm interactions between polysaccharides and proteins, but none of these polysaccharides is able to prevent haze in wine. </div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" IndexingMethod="Curated" Owner="NLM"><PMID Version="1">26830558</PMID><DateCompleted><Year>2016</Year><Month>09</Month><Day>27</Day></DateCompleted><DateRevised><Year>2018</Year><Month>12</Month><Day>02</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1873-7072</ISSN><JournalIssue CitedMedium="Internet"><Volume>200</Volume><PubDate><Year>2016</Year><Month>Jun</Month><Day>01</Day></PubDate></JournalIssue><Title>Food chemistry</Title><ISOAbbreviation>Food Chem</ISOAbbreviation></Journal><ArticleTitle>Influence of polysaccharides on wine protein aggregation.</ArticleTitle><Pagination><MedlinePgn>38-45</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.foodchem.2015.12.088</ELocationID><ELocationID EIdType="pii" ValidYN="Y">S0308-8146(15)30365-4</ELocationID><Abstract><AbstractText>Polysaccharides are the major high-molecular weight components of wines. In contrast, proteins occur only in small amounts in wine, but contribute to haze formation. The detailed mechanism of aggregation of these proteins, especially in combination with other wine components, remains unclear. This study demonstrates the different aggregation behavior between a buffer and a model wine system by dynamic light scattering. Arabinogalactan-protein, for example, shows an increased aggregation in the model wine system, while in the buffer system a reducing effect is observed. Thus, we could show the importance to examine the behavior of wine additives under conditions close to reality, instead of simpler buffer systems. Additional experiments on melting points of wine proteins reveal that only some isoforms of thaumatin-like proteins and chitinases are involved in haze formation. We can confirm interactions between polysaccharides and proteins, but none of these polysaccharides is able to prevent haze in wine. </AbstractText><CopyrightInformation>Copyright © 2016. Published by Elsevier Ltd.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Jaeckels</LastName><ForeName>Nadine</ForeName><Initials>N</Initials><AffiliationInfo><Affiliation>Institute for Molecular Biophysics, Johannes Gutenberg-University Mainz, Jakob Welder Weg 26, 55128 Mainz, Germany. Electronic address: jaeckeln@uni-mainz.de.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Meier</LastName><ForeName>Miriam</ForeName><Initials>M</Initials><AffiliationInfo><Affiliation>Institute of Wine Analysis and Beverage Research, Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, Germany. Electronic address: Miriam.Meier@hs-gm.de.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Dietrich</LastName><ForeName>Helmut</ForeName><Initials>H</Initials><AffiliationInfo><Affiliation>Institute of Wine Analysis and Beverage Research, Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, Germany. Electronic address: Helmut.Dietrich@hs-gm.de.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Will</LastName><ForeName>Frank</ForeName><Initials>F</Initials><AffiliationInfo><Affiliation>Institute of Wine Analysis and Beverage Research, Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, Germany. Electronic address: Frank.Will@hs-gm.de.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Decker</LastName><ForeName>Heinz</ForeName><Initials>H</Initials><AffiliationInfo><Affiliation>Institute for Molecular Biophysics, Johannes Gutenberg-University Mainz, Jakob Welder Weg 26, 55128 Mainz, Germany. Electronic address: hdecker@uni-mainz.de.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Fronk</LastName><ForeName>Petra</ForeName><Initials>P</Initials><AffiliationInfo><Affiliation>Institute for Molecular Biophysics, Johannes Gutenberg-University Mainz, Jakob Welder Weg 26, 55128 Mainz, Germany. Electronic address: Petra.Fronk@uni-mainz.de.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2015</Year><Month>12</Month><Day>24</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>Food Chem</MedlineTA><NlmUniqueID>7702639</NlmUniqueID><ISSNLinking>0308-8146</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D011134">Polysaccharides</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D011134" MajorTopicYN="N">Polysaccharides</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D066263" MajorTopicYN="N">Protein Aggregation, Pathological</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D014920" MajorTopicYN="N">Wine</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Arabinogalactan-protein</Keyword><Keyword MajorTopicYN="N">DLS</Keyword><Keyword MajorTopicYN="N">DSC</Keyword><Keyword MajorTopicYN="N">Haze formation</Keyword><Keyword MajorTopicYN="N">Polysaccharides</Keyword><Keyword MajorTopicYN="N">Rhamnogalacturonan</Keyword><Keyword MajorTopicYN="N">Wine</Keyword><Keyword MajorTopicYN="N">Wine proteins</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2015</Year><Month>09</Month><Day>05</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2015</Year><Month>12</Month><Day>23</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2015</Year><Month>12</Month><Day>24</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2016</Year><Month>2</Month><Day>3</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2016</Year><Month>2</Month><Day>3</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2016</Year><Month>9</Month><Day>28</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">26830558</ArticleId><ArticleId IdType="pii">S0308-8146(15)30365-4</ArticleId><ArticleId IdType="doi">10.1016/j.foodchem.2015.12.088</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Allemagne</li></country><region><li>Rhénanie-Palatinat</li></region><settlement><li>Mayence</li></settlement></list><tree><country name="Allemagne"><region name="Rhénanie-Palatinat"><name sortKey="Jaeckels, Nadine" sort="Jaeckels, Nadine" uniqKey="Jaeckels N" first="Nadine" last="Jaeckels">Nadine Jaeckels</name></region><name sortKey="Decker, Heinz" sort="Decker, Heinz" uniqKey="Decker H" first="Heinz" last="Decker">Heinz Decker</name><name sortKey="Dietrich, Helmut" sort="Dietrich, Helmut" uniqKey="Dietrich H" first="Helmut" last="Dietrich">Helmut Dietrich</name><name sortKey="Fronk, Petra" sort="Fronk, Petra" uniqKey="Fronk P" first="Petra" last="Fronk">Petra Fronk</name><name sortKey="Meier, Miriam" sort="Meier, Miriam" uniqKey="Meier M" first="Miriam" last="Meier">Miriam Meier</name><name sortKey="Will, Frank" sort="Will, Frank" uniqKey="Will F" first="Frank" last="Will">Frank Will</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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