Quantitative Data-Independent Acquisition Glycoproteomics of Sparkling Wine

Pegg, Cassandra L.; Phung, Toan K.; Caboche, Christopher H.; Niamsuphap, Suchada; Bern, Marshall; Schulz, Benjamin L.

doi:10.1074/mcp.ra120.002181

Cited by 13 publications

(16 citation statements)

References 53 publications

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“…Yeast N -glycans are typically high mannose structures (30), and so the structure we identified on Pst1 is consistent with extensive glycosidase trimming by unknown enzymes during fermentation or beer storage. Together, these results showed that, as with sparkling wine, there was extensive glycosylation on secreted yeast proteins in beers (13), and emphasized the value of considering PTMs such as glycosylation, glycation, and proteolysis in discovery and quantitative LC-MS/MS proteomics workflows.…”

Section: Resultsmentioning

confidence: 87%

“…To include proteolysis, glycosylation, and glycation PTMs in our proteomic analysis, and to quantify the site-specific extent of these modifications, we constructed glyco/peptide DIA/SWATH ion libraries via a ProteinPilot/Byonic-to-Peakview workflow (13, 32) (Fig. 1A).…”

Section: Resultsmentioning

confidence: 99%

“…Yeast secrete proteins during fermentation, many of which are glycosylated with high mannose N-linked and oligomannose O-linked glycans (12). Yeast glycoproteins have been previously observed in sparkling wine (13,14), and can impact bubble formation and stability (13,(15)(16)(17)(18). Glycation is a nonenzymatic modification of proteins with reducing sugars via the Maillard reaction (19).…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…CC-BY 4.0 International license perpetuity. It is made available under a preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in The copyright holder for this this version posted January 28, 2021. ; https://doi.org/10.1101/2021.01.27.427706 doi: bioRxiv preprint and can impact bubble formation and stability (13,(15)(16)(17)(18). Glycation is a nonenzymatic modification of proteins with reducing sugars via the Maillard reaction (19).…”

Section: Introductionmentioning

confidence: 99%

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The post-translational modification landscape of commercial beers

Kerr

Caboche

Pegg

et al. 2021

Preprint

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Beer is one of the most popular beverages worldwide. As a product of variable agricultural ingredients and processes, beer has high molecular complexity. We used DIA/SWATH-MS to investigate the proteomic complexity and diversity of 24 commercial Australian beers. While the overall complexity of the beer proteome was modest, with contributions from barley and yeast proteins, we uncovered a very high diversity of post-translational modifications (PTMs), especially proteolysis, glycation, and glycosylation. Proteolysis was widespread throughout barley proteins, but showed clear site-specificity. Oligohexose modifications were common on lysines in barley proteins, consistent with glycation by maltooligosaccharides released from starch during malting or mashing. O-glycosylation consistent with oligomannose was abundant on secreted yeast glycoproteins. We developed and used data analysis pipelines to efficiently extract and quantify site-specific PTMs from SWATH-MS data, and showed incorporating these features into proteomic analyses extended analytical precision. We found that the key differentiator of the beer glyco/proteome was the brewery, followed by the beer style. Targeting our analyses to beers from a single brewery, Newstead Brewing Co., allowed us to identify beer style-specific features of the glyco/proteome. Specifically, we found that proteins in darker beers tended to have low glycation and high proteolysis. Finally, we objectively quantified features of foam formation and stability, and showed that these quality properties correlated with the concentration of abundant surface-active proteins from barley and yeast.

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Section: Resultsmentioning

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The post-translational modification landscape of commercial beers

Kerr

Caboche

Pegg

et al. 2021

Preprint

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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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Quantification of thaumatin-like proteins in white wine using MALDI-TOF mass spectrometry

Rašková,

Perutka,

Marchetti-Deschmann

et al. 2023

Eur Food Res Technol

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The main soluble proteins in bottled wine are pathogenesis-related proteins. Their concentration is influenced by the harvesting technique used, the time of the juice exposition to grape skins and possible microbial infection of grapes. The most typical are namely chitinases and thaumatin-like proteins (TLPs), which accumulate in grapes on ripening. They show a low molecular weight of 20–35 kDa and are resistant to proteolysis as well as the acidic pH of wine. Chitinases are considered the primary cause of heat-induced haze formation because of their irreversible denaturation and aggregation. This process can additionally be affected by the non-protein wine components. We focused on the development of a fast quantification method for wine TLPs using matrix-assisted laser desorption/ionization mass spectrometry. White wine samples were analyzed directly, after dialysis or they were subjected to protein concentrating procedures before the measurements. MS-based quantification was achieved by comparing the peak areas of an internal standard (cytochrome c, thaumatin or myoglobin) and TLPs in the acquired mass spectra. The content of TLPs in commercial wines was determined at milligrams per liter. Chitinases could not be quantified in this way because of a low concentration in the analyzed bentonite-fined wines resulting in missing spectral signals. Anyway, this procedure becomes an alternative to common quantification methods based on liquid chromatography.

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Quantitative Data-Independent Acquisition Glycoproteomics of Sparkling Wine

Cited by 13 publications

References 53 publications

The post-translational modification landscape of commercial beers

The post-translational modification landscape of commercial beers

Proteomics and glycoproteomics of beer and wine

Quantification of thaumatin-like proteins in white wine using MALDI-TOF mass spectrometry

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