Glucose, fructose and sucrose increase the solubility of protein–tannin complexes and at high concentration, glucose and sucrose interfere with bisulphite bleaching of wine pigments

Harbertson, James F.; Yuan, Chunlong; Mireles, Maria S.; Hanlin, Rachel; Downey, Mark O.

doi:10.1016/j.foodchem.2012.10.141

Cited by 28 publications

(13 citation statements)

References 22 publications

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“…Among these, trehalose has a prominent protective effect on biological cells, and thus can serve as a natural storage carbon source and a protective agent to protect biomolecular structures from destruction (Kim et al, 2011). Besides, glucose and raffinose form stable mixtures with bisulfite under certain conditions (Harbertson et al, 2013). Meanwhile, sugar reportedly exerts minimal effects on the direct sensory attributes of Baijiu as it is primarily involved in metabolism during the fermentation process, with a low content present in the final product (<2% of the total non-volatile profile) (Fang et al, 2019;Tan et al, 2019).…”

Section: Analyses Of Non-volatile Metabolitesmentioning

confidence: 99%

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

Zhao

et al. 2021

Front. Microbiol.

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Xiaoqu, one of three traditional jiuqu in China, is a saccharifying and fermenting agent used in Xiaoqu jiu brewing, with different ingredient compositions and preparation techniques used in various regions. The yield and quality of Xiaoqu jiu are significantly affected by the metabolites and microbiota of Xiaoqu; however, the associated relationship remains poorly understood. This study aimed to analyze this relationship in three typical traditional Xiaoqu from the Guizhou province in China. The non-volatile metabolites of Xiaoqu were detected using gas chromatography time-of-flight mass spectrometry, whereas the classification and metabolic potential of the microbiota were investigated using metagenomic sequencing. Results show that Firmicutes, Proteobacteria, and Actinobacteria represent the dominant bacterial phyla, with Lactobacillus, Bacillus, Acinetobacter, Leuconostoc, and Weissella found to be the dominant bacterial genera. Meanwhile, Ascomycota, Mucoromycota, and Basidiomycota are the dominant fungal phyla with Aspergillus, Saccharomyces, Pichia, Rhizopus, and Phycomyces being the predominant fungal genera. Functional annotation of the microbiota revealed a major association with metabolism of carbohydrates, cofactors, and vitamins, as well as amino acids. A total of 39 significantly different metabolites (SDMs) were identified that are involved in 47 metabolic pathways, primarily that of starch and sucrose; glycine, serine, and threonine; glyoxylate and dicarboxylate; pyruvate; as well as biosynthesis of pantothenate and CoA. Further, based on Spearman's correlation analysis, Aspergillus, Saccharomyces, Lactobacillus, Acetobacter, Weissella, Pantoea, Desmospora, and Bacillus are closely correlated with production of physicochemical indexes and SDMs. Moreover, the metabolic network generated for the breakdown of substrates and formation of SDMs in Xiaoqu was found to primarily center on the metabolism of carbohydrates and the tricarboxylic acid cycle. These results provide insights into the functional microorganisms and metabolic patterns present in traditional Guizhou Xiaoqu and might guide researchers in the production of stable and efficient Xiaoqu in the future.

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Section: Analyses Of Non-volatile Metabolitesmentioning

confidence: 99%

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

Zhao

et al. 2021

Front. Microbiol.

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“…The precipitation is achieved through the incorporation of bovine serum albumin protein. The precipitated protein-tannin complexes are then redissolved and quantified at 510 nm after the addition of ferric chloride [40,41]. The accuracy of the method is based on obtaining the appropriate wine dilution as concentrated or very diluted samples tend to underestimate the tannin content.…”

Section: Total Tannin Contentmentioning

confidence: 99%

The Role of UV-Visible Spectroscopy for Phenolic Compounds Quantification in Winemaking

Aleixandre-Tudó¹,

Toit²

2019

Frontiers and New Trends in the Science of Fermented Food and Beverages

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Phenolic compounds are bioactive substances present in a large number of food products including wine. The importance of these compounds in wine is due to their large effect on the organoleptic attributes of wine. Phenolic compounds play a crucial role in the colour as well as mouthfeel properties of wines. UV-visible spectroscopy appears as a suitable technique for the evaluation of phenolic compounds' properties and content. The ability of the phenolic ring to absorb UV light and the fact that some of the phenolic substances are coloured compounds, i.e. show absorption features in the visible region, make UV-visible spectroscopy a suitable technique to investigate and quantify grape and wine phenolic compounds. A number of analytical techniques are currently used for phenolic quantification. These include both simpler approaches (spectrophotometric determinations) as well as more complex methodologies such liquid chromatography analysis. Moreover, a number of spectroscopy applications have also been recently reported and are becoming popular within the wine industry. This chapter reviews information on the UV-visible spectral properties of phenolic compounds, changes occurring during wine ageing and also discusses the current UV-visible based analytical techniques used for the quantification of phenolic compounds in grapes and wine.

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“…Environmental parameters such as media composition, induction temperature, and agitation speed could control, inhibit or amplify the induction process. 14 , 15 It has been shown that sugars such as sucrose and sorbitol generating osmotic condition show the capability of increasing the protein solubility 16 , 17 and could be added to the induction media.…”

Section: Introductionmentioning

confidence: 99%

Osmotic conditions could promote scFv antibody production in the Escherichia coli HB2151

Mesgari-Shadi¹,

Sarrafzadeh²

2017

Bioimpacts

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Introduction: Single chain variable fragment (scFv) antibodies are reduced forms of the whole antibodies that could be regarded as an alternative tool for diagnostic and therapeutic purposes. The optimization of processes and environmental conditions is necessary to increase the production yields and enhance the productivity. This can result in a cost-effective process and respond to the high demand for these antibodies. Methods: In this research, physical and chemical factors influencing the batch fermentation was investigated in 50 mL batch tubes using minimum media to find the optimum conditions for production of a single chain variable fragment antibody in the Escherichia coli HB2151. Experimental designs were used to screen the effective parameters and to optimize the main factors. Results: Arabinose was used instead of IPTG as a cheaper and nontoxic inducer and its optimum concentration was determined 0.1% (w/w). Induction duration time and filling volume fraction were set on the relatively better states 24 hours and 1/10 respectively. Regarding our previous study, stationary phase of the cell growth was selected as induction start time that showed higher specific scFv production yields (YP/X) in the minimum media. Finally, a statistical experimental design was extended to a central composite design (CCD) and analysis was performed based on sucrose and sorbitol concentrations producing osmotic condition for induction. The optimum region in the contour plot for the periplasmic scFv production was an osmotic circle area with total sugar molarity 0.8 to 0.9. Conclusion: Sugars such as sucrose and sorbitol producing osmotic conditions could lead to periplasmic scFv concentrations up to 2.85 mg/L of culture media improving scFv concentration near to five times of the average of the screening step (0.59 mg/L).

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Glucose, fructose and sucrose increase the solubility of protein–tannin complexes and at high concentration, glucose and sucrose interfere with bisulphite bleaching of wine pigments

Cited by 28 publications

References 22 publications

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

The Role of UV-Visible Spectroscopy for Phenolic Compounds Quantification in Winemaking

Osmotic conditions could promote scFv antibody production in the Escherichia coli HB2151

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