Comprehensive lipidome profiling of Sauvignon blanc grape juice

Tumanov, Sergey; Zubenko, Yuri; Greven, Marc; Greenwood, David R.; Shmanai, Vadim V.; Villas‐Bôas, Silas G.

doi:10.1016/j.foodchem.2015.01.134

Cited by 29 publications

(34 citation statements)

References 39 publications

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“…Metabolite data extraction and analysis were undertaken based on the protocol described in Smart et al (2010) with the use of Automated Mass Spectral Deconvolution and Identification System (AMDIS) (http://chemdata.nist.gov/mass-spc/amdis/) and R software, including the packages Metab, Metab-Q and Pathway Activity Profiling (PAPi) Tumanov et al, 2015b), and the software package MetaboAnalyst (Xia et al, 2009(Xia et al, , 2012. Compound identification was based on an in-house library of MS spectra.…”

Section: Data Analysis and Validationmentioning

confidence: 99%

Metabolite profiling of symbiont and host during thermal stress and bleaching in a model cnidarian-dinoflagellate symbiosis

Hillyer

Tumanov

Villas‐Bôas

et al. 2015

Journal of Experimental Biology

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122

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Bleaching (dinoflagellate symbiont loss) is one of the greatest threats facing coral reefs. The functional cnidarian-dinoflagellate symbiosis, which forms coral reefs, is based on the bi-directional exchange of nutrients. During thermal stress this exchange breaks down; however, major gaps remain in our understanding of the roles of free metabolite pools in symbiosis and homeostasis. In this study we applied gas chromatography-mass spectrometry (GC-MS) to explore thermally induced changes in intracellular pools of amino and nonamino organic acids in each partner of the model sea anemone Aiptasia sp. and its dinoflagellate symbiont. Elevated temperatures (32°C for 6 days) resulted in symbiont photoinhibition and bleaching. Thermal stress induced distinct changes in the metabolite profiles of both partners, associated with alterations to central metabolism, oxidative state, cell structure, biosynthesis and signalling. Principally, we detected elevated pools of polyunsaturated fatty acids (PUFAs) in the symbiont, indicative of modifications to lipogenesis/lysis, membrane structure and nitrogen assimilation. In contrast, reductions of multiple PUFAs were detected in host pools, indicative of increased metabolism, peroxidation and/or reduced translocation of these groups. Accumulations of glycolysis intermediates were also observed in both partners, associated with photoinhibition and downstream reductions in carbohydrate metabolism. Correspondingly, we detected accumulations of amino acids and intermediate groups in both partners, with roles in gluconeogenesis and acclimation responses to oxidative stress. These data further our understanding of cellular responses to thermal stress in the symbiosis and generate hypotheses relating to the secondary roles of a number of compounds in homeostasis and heatstress resistance.

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Section: Data Analysis and Validationmentioning

confidence: 99%

Metabolite profiling of symbiont and host during thermal stress and bleaching in a model cnidarian-dinoflagellate symbiosis

Hillyer

Tumanov

Villas‐Bôas

et al. 2015

Journal of Experimental Biology

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122

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“…The extracted peak intensity of the identified FFAs, normalised to the intensity of the corresponding internal standard, was used for absolute quantification of these FFAs. Total fatty acids (TFA) were quantified by the method described in Tumanov et al (). In brief, an aliquot of grape juice was mixed with internal standard (trininadecanoin) and lipids were extracted via liquid–liquid extraction by addition of methanol and chloroform.…”

Section: Methodsmentioning

confidence: 99%

“…Here, we investigated the effect of other common fatty acids found in grape juice on the development of aroma compounds during wine fermentation by Saccharomyces cerevisiae. Earlier, we found that despite the total lipid concentration of Sauvignon Blanc grape juices being as high as 2.8 g/L, the majority of these lipids are present in the form of complex lipids with a relatively small amount of free fatty acids (FFAs) (<15%) (Tumanov et al ). Fatty acids in complex lipid molecules, for example triglycerides and phospholipids, are not biologically available for S. cerevisiae , which is a yeast species unable to breakdown lipids extracellularly (Dyer et al ).…”

Section: Introductionmentioning

confidence: 99%

Effect of free fatty acids and lipolysis on Sauvignon Blanc fermentation

Tumanov

Pinu

Greenwood

et al. 2018

Australian Journal of Grape and Wine Research

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Background and Aims The volatile thiols, such as 3‐mercaptohexanol, 3‐mercaptohexyl acetate and 4‐mercapto‐4‐methylpentan‐2‐one, are major aroma compounds responsible for the distinctive tropical notes (passionfruit and grapefruit) in New Zealand Sauvignon Blanc wines. Previously, it was observed that traces of linoleic acid in grape juice can significantly affect the development of these volatile thiols and other aroma compounds in wine. Here, we examined the effect of the fatty acids commonly found in Sauvignon Blanc grape juice as well as juice lipid lipolysis on the development of aroma compounds in the resulting wines. Methods and Results Experiments were performed to increase the total free fatty acid concentration in grape juice through juice treatment with acidic lipase from Aspergillus niger and through co‐cultured fermentations with non‐Saccharomyces lipase‐secreting yeasts. We observed a significant reduction in the production of 3‐mercaptohexyl acetate in fermented wines upon supplementation with linoleic acid and lipase. Supplementation with lipase increased the concentration of 3‐mercaptohexanol and all ethyl esters detected, while reducing the development of acetate esters. Co‐cultured fermentations also affected the development of many classes of aroma compounds. Conclusions This study demonstrated that the aroma profile of wines could be effectively manipulated by altering the amount of free unsaturated fatty acids in grape juice through lipolytic enzyme supplementation or co‐fermentation with non‐Saccharomyces lipolytic yeast species. Significance of the Study The key findings of this study may lead to new winemaking strategies through the manipulation of the lipid component of grape juice.

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“…These grapederived lipid components are readily taken up and incorporated into the yeast membrane (Luparia et al 2004) and can substitute for yeast-derived lipids (Delfini and Costa 1993). Different juice treatments and clarification techniques influence the concentration of lipids and sterols in the must (Delfini 1993, Cocito and Delfini 1997, Tumanov et al 2015. Different juice treatments and clarification techniques influence the concentration of lipids and sterols in the must (Delfini 1993, Cocito and Delfini 1997, Tumanov et al 2015.…”

Section: Oxygen Additions During Active Fermentationmentioning

confidence: 99%

“…Exogenous lipid uptake occurs primarily under anaerobic conditions (Lorenz and Parks 1987), and excessive incorporation of grapederived lipids has been shown to contribute to poor fermentation outcomes (Luparia et al 2004). Different juice treatments and clarification techniques influence the concentration of lipids and sterols in the must (Delfini 1993, Cocito and Delfini 1997, Tumanov et al 2015. This therefore implies that in addition to the potential negative consequences of excessive phytosterol uptake, different clarification and fining methods can result in a juice stripped of its growth stimulating lipid constituents.…”

Section: Oxygen Additions During Active Fermentationmentioning

confidence: 99%

Use and impact of oxygen during winemaking

Day

Schmidt

Smith

et al. 2015

Australian Journal of Grape and Wine Research

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It is generally acknowledged that oxygen can have both a positive and a negative impact on a wine's chemical composition and sensory attributes. During the production process, from the initial harvesting of grapes to maturation in bottle, there are numerous points at which oxygen can be introduced, either inadvertently or intentionally. The impact of oxygen on fermentative performance, as well as during maturation, has been the subject of extensive research, both during winery operations and in the final package. Recent studies have highlighted the impact of oxygen on wine chemistry during early parts of the winemaking process. This review will discuss the effect of oxygen introduction at various points, from harvest to completion of fermentation, of wine chemical composition. In reviewing the opportunities to modulate wine chemistry and stylistic outcomes through the control of oxygen exposure, the review will highlight critical knowledge gaps in the underlying science behind some processes that are common within the wine industry.

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Comprehensive lipidome profiling of Sauvignon blanc grape juice

Cited by 29 publications

References 39 publications

Metabolite profiling of symbiont and host during thermal stress and bleaching in a model cnidarian-dinoflagellate symbiosis

Metabolite profiling of symbiont and host during thermal stress and bleaching in a model cnidarian-dinoflagellate symbiosis

Effect of free fatty acids and lipolysis on Sauvignon Blanc fermentation

Use and impact of oxygen during winemaking

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