Development of a synthetic model to study browning caused by laccase activity from Botrytis cinerea

Giménez, Pol; Anguela, Sergi; Just-Borràs, Arnau; Pons-Mercadé, Pere; Vignault, Adeline; Canals, Joan Miquel; Teissèdre, Pierre-Louis; Zamora, Fernando

doi:10.1016/j.lwt.2021.112871

Cited by 9 publications

(8 citation statements)

References 57 publications

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“…In contrast, the samples supplemented with sulphur dioxide alone or in combination with GSH showed a similar behaviour to that of the corresponding samples without laccase. This confirms that sulphur dioxide is a very effective inhibitor not only of tyrosinase but also of laccase [8,11].…”

Section: Oxygen Consumption Kineticssupporting

confidence: 73%

“…Both enzymes are multicopper oxidases that use oxygen to primarily oxidize some phenolic compounds, such as hydroxycinnamic acids and other diphenols [8]. Due to the polyphenol oxidase activity, some diphenols are oxidized to diquinones, which polymerize later to form melanins [3].…”

Section: Introductionmentioning

confidence: 99%

“…Sulphur dioxide is also used in winemaking for its antimicrobial properties [11]. Giménez et al [8] reported in a kinetic study that sulphur dioxide drastically reduces the Vmax and increases the K0.5 of laccase, which shows that this additive not only inhibits this enzyme but also decreases its affinity versus the substrates. Tyrosinase is very sensitive to sulphur dioxide; therefore, small doses of this additive inactivate it.…”

Section: Introductionmentioning

confidence: 99%

“…However, the recent tendency in winemaking is to diminish and even eliminate sulphur dioxide owing to its negative effects on the environment [13] and human health [14]. Therefore, some other additives have been proposed as alternatives to sulphur dioxide to prevent browning, such as ascorbic acid [15], inert gases [16], oenological tannins [17] and, more recently, the use of reduced glutathione [8,18,19] or inactivated dry yeasts rich in glutathione [20,21].…”

Section: Introductionmentioning

confidence: 99%

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Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning

Bustamante,

Giménez,

Just-Borràs

et al. 2024

Foods

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One of the problems that most seriously affects oenology today is enzymatic browning, especially when grapes are infected by grey rot. We studied the capacity of glutathione (GSH) and a specific inactivated dry yeast rich in glutathione (IDY-GSH) to protect white grape must from browning compared to that of sulphur dioxide (SO2). The results indicate that SO2 drastically reduces the oxygen consumption rate (by around 72%), protects hydroxycinnamic acids from oxidation and prevents grape must against browning even in the presence of laccase. Specifically, the presence of SO2 reduced the colour’s blue–yellow component (b*) by around 91% in control conditions and around 76% in the presence of laccase. GSH, pure or in the form of IDY-GSH, also reduces the oxygen consumption rate (by 23% and 36%, respectively) but to a lesser extent than SO2. GSH also favours the formation of grape reaction product (GRP) from hydroxycinnamic acids and effectively protects grape must against browning in healthy grape conditions. Specifically, the presence of GSH reduced b* by around 81% in control conditions. Nevertheless, in the presence of laccase, it was not effective enough, reducing b* by around 39% in the case of pure GSH and 24% in the case of IDY-GSH. Therefore, both forms of GSH can be considered as interesting alternative tools to SO2 for preventing browning in white grape must, but only when the grapes are healthy.

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Section: Oxygen Consumption Kineticssupporting

confidence: 73%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning

Bustamante,

Giménez,

Just-Borràs

et al. 2024

Foods

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“…Several possible strategies to reduce or even to replace sulfur dioxide have been proposed for protecting wine against oxidation such as the use of ascorbic acid [3], inert gas [4], oenological tannins [5], glutathione [6], inactivated dry yeasts rich in glutathione [7] or that directly consume oxygen [8] and for protecting wine against microbiological spoilage such as the use of lysozyme [9], chitosan [10], fumaric acid [11], bioprotection [12], ultra-high pressure homogenization [13], ozone [14]. The aim of this work was to study the protective effect against oxidation of a commercial inactivated dry yeast (IDY) with a very high level of glutathione and of a selected non-Saccharomyces yeast, Metschnikowia pulcherrima strain used as bioprotective agent.…”

Section: Introductionmentioning

confidence: 99%

Biotechnological strategies to reduce the doses of sulfur dioxide in white winemaking and avoid problems of browning

Giménez

Just-Borràs²,

Solé-Clua³

et al. 2023

BIO Web Conf.

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Biotechnological tools for reducing the use of sulfur dioxide in white grape must and preventing enzymatic browning: glutathione; inactivated dry yeasts rich in glutathione; and bioprotection with Metschnikowia pulcherrima

Giménez

Just-Borràs

Pons

et al. 2023

Eur Food Res Technol

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Sulfur dioxide is the most used additive today for preventing browning in grape musts and wines. However, since wine consumers are increasingly interested in healthier wines, the wine industry is keen to reduce its use. Some promising alternatives to sulfur dioxide have been proposed in recent years, including glutathione, both pure and in the form of inactivated yeasts, and Metschnikowia pulcherrima used as a bioprotective agent. Some information exists about the protective effect against oxidation of glutathione but there is very few about the use of bioprotection for that purpose. Supplementation with glutathione, regardless of the commercial form, reduced oxygen consumption and browning intensity when laccase was not present in the grape juice. Metschnikowia pulcherrima also reduced browning intensity in the absence of laccase but increased the total oxygen consumption. However, in the presence of laccase, glutathione and Metschnikowia pulcherrima were not effective enough to adequately prevent the grape juice from browning. Glutathione, both pure and in the form of inactivated yeasts, and Metschnikowia pulcherrima are interesting tools for protecting grape must against browning, and thus reducing the use of sulfur dioxide.

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Development of a synthetic model to study browning caused by laccase activity from Botrytis cinerea

Cited by 9 publications

References 57 publications

Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning

Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning

Biotechnological strategies to reduce the doses of sulfur dioxide in white winemaking and avoid problems of browning

Biotechnological tools for reducing the use of sulfur dioxide in white grape must and preventing enzymatic browning: glutathione; inactivated dry yeasts rich in glutathione; and bioprotection with Metschnikowia pulcherrima

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