Occurrence of allergen proteins in wines from Chilean market

Pavón-Pérez, Jessy; Henriquez‐Aedo, Karem; Herrero, Miguel; Aranda, Mario

doi:10.1080/19393210.2020.1769194

Cited by 4 publications

(4 citation statements)

References 27 publications

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“…Even when several countries established limits for His and Tyr in the past, no limits for wine are currently mandatory. However, it seems relevant to open a new discussion considering the limit proposed for other allergen‐related compounds like casein and ovalbumin (Pavon‐Perez et al, 2019) in Chilean wines (Pavon‐Perez et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

Preliminary study of novel autochthonous starter culture for red wine production with reduced biogenic amine content

Rubilar

Spano

Aqueveque

et al. 2022

Food Processing Preservation

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Most Chilean red wine is produced by spontaneous malolactic fermentation (MLF), which generates prolonged fermentations resulting in uncertain results, increase production cost, and lead to biogenic amine (BA) formation. The objective of this work was to carry out a preliminary study of an autochthonous MLF starter culture to perform shorter and controlled MLF to elaborated red wines with low BA content. The autochthonous Oenococcus oeni strain (OoB6) isolated from spontaneous MLF was assayed in bioreactors using filtered and unfiltered wines. OoB6 strain efficiently carried out MLF samples showing a similar performance to commercial starter culture. Both accomplished malic acid concentrations (<0.12 g/L) significantly lower (p < .05) than the initial content (1.21 ± 0.11 g/L). OoB6 strain produced a 50% reduction in MLF time and showed very low BA formation (ca. 5 mg/L) without detecting the presence toxicological important BA histamine and tyramine. Novelty impact statement To the best of our knowledge, this work report for the first time a preliminary study of potential autochthonous MLF starter culture to elaborate Chilean red wines. Autochthonous MLF starter culture produced a 50% reduction in MLF time compared with traditional spontaneous MLF. Autochthonous MLF starter culture showed very low BA formation (ca. 5 mg/L) without detecting the presence toxicological important BA histamine and tyramine.

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Section: Resultsmentioning

confidence: 99%

Preliminary study of novel autochthonous starter culture for red wine production with reduced biogenic amine content

Rubilar

Spano

Aqueveque

et al. 2022

Food Processing Preservation

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“…Although ELISA is the current standard method used for monitoring fining agent residues in wine, LC‐MS/MS offers several advantages including the ability to measure many proteins in a single assay, robustness to the folding status of the protein and even higher sensitivity [75–77]. Methods developed for monitoring residual fining proteins tend to use targeted analyses with parallel reaction monitoring (PRM) or selected reaction monitoring [75, 76, 78], and quantification using stable isotope dilution analysis has also been reported [79]. The protease digestion step is a bottleneck in standard proteomic workflows, normally taking several hours.…”

Section: Proteomics For Beer and Winementioning

confidence: 99%

“…or selected reaction monitoring [75,76,78], and quantification using stable isotope dilution analysis has also been reported [79]. The protease digestion step is a bottleneck in standard proteomic workflows, normally taking several hours.…”

Section: Winementioning

confidence: 99%

Proteomics and glycoproteomics of beer and wine

et al. 2022

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Beer and wine are fermented beverages that contain abundant proteins released from barley or grapes, and secreted from yeast. These proteins are associated with many quality attributes including turbidity, foamability, effervescence, flavour and colour.Many grape proteins and secreted yeast proteins are glycosylated, and barley proteins can be glycated under the high temperatures in the beer making process. The emergence of high-resolution mass spectrometry has allowed proteomic and glycoproteomic analyses of these complex mixtures of proteins towards understanding their role in determining beer and wine attributes. In this review, we summarise recent studies of proteomic and glycoproteomic analyses of beer and wine including their strategies for mass spectrometry (MS)-based identification, quantification and characterisation of the glyco/proteomes of fermented beverages to control product quality.

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“…Although bioactive peptides can be naturally generated during gastrointestinal digestion or lactic fermentation process [6], several chemical and biotechnological methods have been developed to obtain bioactive peptides for functional foods and/or nutraceuticals production [14]. Some advances techniques like ultrasound-assisted (UAED) and microwave-assisted enzyme digestion (MAED) have been applied to efficiently carry out the proteins digestion mainly focused in establishing shot-time processes with lower enzyme amounts requirement [15,16]. Both, UAED and MAED methods changes protein conformation improving the accessibility and susceptibility of peptide bonds to enzymes catalytic action, allowing faster protein hydrolysis, increasing peptide formation [17].…”

Section: Introductionmentioning

confidence: 99%

Multivariate optimization of microwave-assisted enzyme digestion of α-casein for generation of bioactive peptides

López,

Espinoza-Bello,

Carrasco

et al. 2023

J. Chil. Chem. Soc.

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Caseins are the principal milk proteins and serve as an important source of bioactive peptides with diverse beneficial effects for human health, such as antihypertensive, immunomodulating, anti-inflammatory, and antithrombotic. The objective of this study was to optimize, using the design of the experiment, the production of bioactive peptides from α-casein applying microwave-assisted enzyme digestion (MAED). The optimal MAED conditions (time, temperature, and enzyme/protein ratio) were established for pepsin (digestion time 4 min, temperature 41°C, and E:P ratio 1:40) and trypsin (digestion time 10 min, temperature 37°C and E:P ratio 1:200.) enzymes. Digestion yields and the intensity of different bioactivities, i.e., antimicrobial, antioxidant, and acetylcholinesterase and αglucosidase inhibitory activities, evaluated by the HPTLC-bioassay technique were used as response variables. Trypsin-formed α-casein peptides showed antimicrobial, antioxidant, and acetylcholinesterase inhibition activities, while pepsin-formed showed antimicrobial, antioxidant, and α-glucosidase inhibition activities. These results demonstrate that MAED is a fast and effective technique for bioactive peptide production from casein proteins.

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Occurrence of allergen proteins in wines from Chilean market

Cited by 4 publications

References 27 publications

Preliminary study of novel autochthonous starter culture for red wine production with reduced biogenic amine content

Preliminary study of novel autochthonous starter culture for red wine production with reduced biogenic amine content

Proteomics and glycoproteomics of beer and wine

Multivariate optimization of microwave-assisted enzyme digestion of α-casein for generation of bioactive peptides

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Occurrence of allergen proteins in wines from Chilean market

Cited by 4 publications

References 27 publications

Preliminary study of novel autochthonous starter culture for red wine production with reduced biogenic amine content

Preliminary study of novel autochthonous starter culture for red wine production with reduced biogenic amine content

Proteomics and glycoproteomics of beer and wine

Multivariate optimization of microwave-assisted enzyme digestion of &#945;-casein for generation of bioactive peptides

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Product

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Multivariate optimization of microwave-assisted enzyme digestion of α-casein for generation of bioactive peptides