Impact of mannoprotein N-glycosyl phosphorylation and branching on the sorption of wine polyphenols by yeasts and yeast cell walls

Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

“…The occurrence of HIs is due to the hydrophobic characters of MPs (mainly the proteic part), phenolic compounds (mainly the aromatic and pyranic regions), proteins, and some volatile compounds of high hydrophobicity; meanwhile, the H-bonds are formed mainly between the hydroxyl, carbonyl and amide groups in different compounds (Chalier et al, 2007;Dufour & Bayonove, 1999;Gonçalves et al, 2018;Lubbers et al, 1994b;Manjón et al, 2020Manjón et al, , 2021Mekoue et al, 2016Mekoue et al, , 2023McRae et al, 2010;Poncet-Legrand et al, 2007b;Ramos-Pineda et al, 2022;Rocha et al, 2007).…”

“…Stabilizer effect : For MPs of small and medium molecular weights (<200 kDa), especially those with highly branched structures consist of β‐glucans that are inactive toward PPs, stabilizer effect can be observed because the short glycosyl side‐chains and/or the negatively charged proteic shell can prevent the multiple bridging and aggregation of different MP and PP molecules, thus stabilize the wine components adsorbed by these MPs in finite sizes (Guadalupe et al., 2014; Li et al., 2019; Mekoue et al., 2016, 2023; Oyón‐Ardoiz et al., 2022; Poncet‐Legrand et al., 2007a; Rodrigues et al., 2012a);…”

“…MPs in YCW are a group of macromolecules (molecular weight: 5–800 kDa) consist of mainly mannose (80–90%), proteins (10–15%), and sometimes glucose may also be found in MP products due to the corelease of glucans, another YCW components connected with MPs by covalent bonds and exist in these macromolecules as either branched or linear side‐chains (Bicca et al., 2022; Klis et al., 2006; Mekoue et al., 2023). In wine matrix, there are more than hundreds of sensory active components, and MPs can affect the behaviors of these compounds via direct and indirect interactions.…”

“…The general functionality of MPs that triggers the direct and indirect interactions with sensory active components are similar to other polysaccharides or proteins: direct interactions between MPs and sensory active components are mainly driven by hydrophobic interactions (HIs) and hydrogen bonds (H‐bonds) (Cao et al., 2021; Jones‐Moore et al., 2021; Li et al., 2021; Liu et al., 2020; Zang et al., 2022). The occurrence of HIs is due to the hydrophobic characters of MPs (mainly the proteic part), phenolic compounds (mainly the aromatic and pyranic regions), proteins, and some volatile compounds of high hydrophobicity; meanwhile, the H‐bonds are formed mainly between the hydroxyl, carbonyl and amide groups in different compounds (Chalier et al., 2007; Dufour & Bayonove, 1999; Gonçalves et al., 2018; Lubbers et al., 1994b; Manjón et al., 2020, 2021; Mekoue et al., 2016, 2023; McRae et al., 2010; Poncet‐Legrand et al., 2007b; Ramos‐Pineda et al., 2022; Rocha et al., 2007).…”

“…The steric effects can be classified into barrier effect, stabilizer effect, and flocculant effect, respectively: Barrier effect : As simple colloidal barriers, MPs can disturb the transfer of the components dissolved in free H2O/ethanol physically (Hollowood et al., 2002; Seuvre et al., 2000); Stabilizer effect : For MPs of small and medium molecular weights (<200 kDa), especially those with highly branched structures consist of β‐glucans that are inactive toward PPs, stabilizer effect can be observed because the short glycosyl side‐chains and/or the negatively charged proteic shell can prevent the multiple bridging and aggregation of different MP and PP molecules, thus stabilize the wine components adsorbed by these MPs in finite sizes (Guadalupe et al., 2014; Li et al., 2019; Mekoue et al., 2016, 2023; Oyón‐Ardoiz et al., 2022; Poncet‐Legrand et al., 2007a; Rodrigues et al., 2012a); Flocculant effect : For MPs of high molecular weights (>200 kDa), flocculant effect may occur due to some PPs such as flavanol oligomers/polymers interact and exist in the molecular surface of MPs. The remaining free interacting sites of these flavanols allow them to act as bridges to connect with other MPs–PPs complexes, resulting in the occurrence of aggregation, flocculation, and precipitation of large molecular complexes (Guadalupe & Ayestarán, 2008; Poncet‐Legrand et al., 2007a).…”