Role of cell wall deconstructing enzymes in the proanthocyanidin–cell wall adsorption–desorption phenomena

Castro-López, Liliana del Rocío; Gómez‐Plaza, Encarna; Ortega‐Regules, Ana; Lozada, Daniel; Bautista‐Ortín, Ana Belén

doi:10.1016/j.foodchem.2015.09.080

Cited by 57 publications

(59 citation statements)

References 26 publications

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“…In a grape system, we propose that further to juice volume, a concentration gradient is exerted in situ by the presence of suspended mesocarp fragments in wine solution. This means that winemaking techniques which modify grape cell‐wall binding properties for tannin, notably enzyme addition (Castro‐Lopez et al ), may alter the equilibrium of the system and not necessarily achieve the desired effect in terms of concentration or composition of tannin. The use of enzymes in red winemaking and the effect of altering the juice:solid ratio in a grape–wine system therefore require ongoing study.…”

Section: Discussionmentioning

confidence: 99%

“…As background to this question, key papers (Pinelo et al , Adams and Scholz , Hanlin et al ) in the early 2000s raised the pertinent point that the role of tannin–cell wall interactions in modifying tannin extractability and retention was poorly understood. This question has been the subject of several studies that have shown that modification of cell walls significantly alters the adsorption (and hence removal) of tannin from wine, depending on their origin within the grape (Hazak et al , Bindon et al 2010a,b), on genetic variation (Springer and Sacks ), on depolymerisation status ( Ruiz‐Garcia et al , Castro‐Lopez et al ) and on ripeness level (Hazak et al , Bindon and Kennedy , Bindon et al , Castro‐Lopez et al ). A further important aspect found to affect tannin–cell wall interaction was the size of the tannin.…”

Section: Introductionmentioning

confidence: 99%

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Towards a model of grape tannin extraction under wine-like conditions: the role of suspended mesocarp material and anthocyanin concentration

Bindon

Kassara

Smith

2017

Australian Journal of Grape and Wine Research

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Background and Aims: The study aimed to determine how fresh grape mesocarp modifies the extraction and composition of tannin under wine-like conditions. A further aim was to observe whether addition of anthocyanin during extraction exerted an effect on the concentration of recovered tannin. Methods and Results: Fresh red grape berries were dissected into skin, mesocarp and seed. Different combinations of the berry components were extracted in model wine or fermented. Initial results indicated that mesocarp material bound seed tannin more selectively than skin tannin. Further experiments pointed towards a more complex system, whereby adsorption of tannin by mesocarp facilitated ongoing extraction of tannin from the skins. The effect exerted by mesocarp was potentially to increase the concentration gradient between skins and the liquid medium by the continuous removal of tannin. Under these conditions, both skin and seed tannin could be removed from extracts or wines by suspended mesocarp material. White grape skins or mesocarp were also extracted with the addition of a variable concentration of purified anthocyanin and found to facilitate the extraction of otherwise non-extractable tannin. This effect was observed to be greater for grape mesocarp than for white grape skins. Conclusions: The concentration and composition of tannin were shown to be modified by the presence of mesocarp material. A role for anthocyanin in enhancing the extraction of tannin was confirmed.Significance of the Study: The results show that multiple factors interact to influence tannin extraction and retention from grapes.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Towards a model of grape tannin extraction under wine-like conditions: the role of suspended mesocarp material and anthocyanin concentration

Bindon

Kassara

Smith

2017

Australian Journal of Grape and Wine Research

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“…The relationship between cell wall degradation and phenolic extractability has been previously studied (Hernández‐Hierro et al., ; Nogales‐Bueno et al., ; Quijada‐Morín, Hernández‐Hierro, Rivas‐Gonzalo, & Escribano‐Bailón, ). A number of previous studies also obtain a degradation of the cell wall and an increase of phenolic compounds extraction with the application of cellulase (Apolinar‐Valiente, Romero‐Cascales, Gómez‐Plaza, & Ros‐García, ; A. Bautista‐Ortín et al., ; Benucci et al., ; Castro‐López et al., ) and glucosidase (Romero‐Cascales et al., ) enzymes to grape samples. However, mixtures of cellulase and glucosidase enzymes have not shown a synergy effect.…”

Section: Resultsmentioning

confidence: 95%

“…A number of previous studies also obtain a degradation of the cell wall and an increase of phenolic compounds extraction with the application of cellulase (Apolinar-Valiente, Romero-Cascales, Gómez-Plaza, & Ros-García, 2016; A. Bautista-Ortín et al, 2016;Benucci et al, 2017;Castro-López et al, 2016) and glucosidase (Romero-Cascales et al, 2008) enzymes to grape samples. However, mixtures of cellulase and glucosidase enzymes have not shown a synergy effect.…”

Section: Discussionmentioning

confidence: 96%

“…They found that the effectiveness of individual enzymes and mixes of enzymes in improving the extractability of phenolic compounds was variety dependent. Finally, Castro‐López, Gómez‐Plaza, Ortega‐Regules, Lozada, and Bautista‐Ortín (), Samoticha, Wojdyło, Chmielewska, Politowicz, and Szumny (), and A. Bautista‐Ortín, Abdallah, Castro‐López, Jiménez‐Martínez, and Gómez‐Plaza () studied the proanthocyanidin extraction in presence of maceration enzymes.…”

Section: Introductionmentioning

confidence: 99%

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Phenolic compounds extraction in enzymatic macerations of grape skins identified as low‐level extractable total anthocyanin content

Nogales-Bueno

Baca-Bocanegra

Heredia

et al. 2020

Journal of Food Science

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Anthocyanins in wine principally depend on grape skin extractable anthocyanin content, that is, the amount of anthocyanins present in grape skin that are released to wine during the maceration stage. This amount of extractable anthocyanins is closely linked to the cell wall degradation of skin cells. Indeed, among other methodologies, the maceration in presence of different enzymes can be used to increase cell wall degradation, and therefore, the amount of anthocyanins extracted from grape skins to wine. Vitis vinifera L. cv. Tempranillo and Syrah red grapes have been identified as samples with low anthocyanin extraction potential by near infrared hyperspectral imaging. Grape skins have been macerated in the presence of cellulase, glucosidase, and pectinase. Then, color of the supernatants and phenolic compounds extracted from grape skins (total phenols, total flavanols, and total and individual anthocyanins) has been determined. Cellulase and glucosidase have shown a positive effect in the extraction of phenolic compounds from these grapes. Macerations carried out in the presence of cellulase have produced supernatants with a more intense color (lower lightness and higher chroma values), and a higher extraction of flavanols and anthocyanins than the respective control essays. However, pectinase treatments have produced the opposite effect, which could be partially explained by an eventual interaction between the cell wall polysaccharides liberated by pectinase and the phenolic compounds extracted. Synergy effects do not appear between cellulase and glucosidase. Moreover, the negative effect of the addition of pectinase might be due to the interactions between the cell wall material liberated by pectinase and the phenolic compounds extracted. Practical Application:In the present study, grape samples with a low anthocyanin extraction potential have been identified, and these samples have been macerated in the presence of different enzymes. The applied enzymes were three of the most common enzymes that are applied in the wine industry. Individual enzymes and mixtures have been applied to Syrah and Tempranillo grape skin samples and the results have been compared to control macerations. Knowledge in this topic will help the production of quality wines.

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Date Seeds (Phoenix dactylifera): Antioxidant Potential and Profile of Free and Bound Polyphenols from Different Cultivars

Bettaieb

Benabderrahim

Arcos

et al. 2023

Chemistry & Biodiversity

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In this study, the antioxidant activities and detailed phenolic profiling of extracts from seven cultivars of date seeds were investigated. Significant differences were detected among cultivars. Total phenolic content (TP) ranged between 135.9±12.1 and 284.86±21.9 mg GAE/g DM. The total flavonoid value varied between 34.20±0.34 and 94.46±1.04 mg RE/g DM. The condensed tannin ranged from 24.17±1.13 to 201.60±9.95 mg CTE/g DM. Phloroglucinolysis was used to depolymerize the bound polyphenols. Results show the presence of phenolic acids: Hydroxybenzoic acid, hydroxycinnamic acid, and a high amount of flavan‐3ols (monomers, dimers, and trimers). Before depolymerization, the highest amount of total polyphenols was identified in Kenta (8.48 g/kg) and the lowest was detected in Hessa (4.74 g/kg). After depolymerization, the flavan‐3‐ols increased significantly, ranging between 46.91g/kg in Hessa and 72.38 g/kg in Deglet Nour, with a high degree of polymerization (DP) in all cultivars. It can be concluded that date seeds represent a good source of bioactive compounds.

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Role of cell wall deconstructing enzymes in the proanthocyanidin–cell wall adsorption–desorption phenomena

Cited by 57 publications

References 26 publications

Towards a model of grape tannin extraction under wine-like conditions: the role of suspended mesocarp material and anthocyanin concentration

Towards a model of grape tannin extraction under wine-like conditions: the role of suspended mesocarp material and anthocyanin concentration

Phenolic compounds extraction in enzymatic macerations of grape skins identified as low‐level extractable total anthocyanin content

Date Seeds (Phoenix dactylifera): Antioxidant Potential and Profile of Free and Bound Polyphenols from Different Cultivars

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