Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization

Marangon, Matteo; Sluyter, Steven C. Van; Robinson, Ella; Muhlack, Richard; Holt, Helen E.; Haynes, Paul A.; Godden, Peter; Smith, Paul A.; Waters, Elizabeth

doi:10.1016/j.foodchem.2012.05.042

Cited by 95 publications

(123 citation statements)

References 40 publications

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“…A fungal protease from Aspergillus sp. (aspergilloglutamic peptidase) has already approved for Australian winemaking [67]. The enzymatic procedure involves flash-pasteurization of grape must and is thus limited to specialized wineries.…”

Section: Proteases From Fungal and Plant Sourcesmentioning

confidence: 99%

Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

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Enzymes are used in modern wine technology for various biotransformation reactions from prefermentation through fermentation, post-fermentation and wine aging. Industrial enzymes offer quantitative benefits (increased juice yields), qualitative benefits (improved color extraction and flavor enhancement) and processing advantages (shorter maceration, settling and filtration time). This study gives an overview about key enzymes used in winemaking and the effects of commercial enzyme preparations on process engineering and the quality of the final product. In addition, we highlight on the presence and perspectives of beneficial enzymes in wine-related yeasts and lactic acid bacteria.

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Section: Proteases From Fungal and Plant Sourcesmentioning

confidence: 99%

Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

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“…ASP enzymes are commercially available proteases that have been used in many applications including degradation of haze forming wine proteins [47] and enhancement of gluten degradation within simulated gastric digestion conditions [48]. While we did not purify the ASP I enzyme from A. niger, we utilized a commercially available ASP enzyme to determine if ASP I could hydrolyze cashew allergens.…”

Section: Discussionmentioning

confidence: 99%

Treatment of cashew extracts with Aspergillopepsin reduces IgE binding to cashew allergens

2016

J App Biol Biotech

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Enzymes from Aspergillus fungal species are used in many industrial and pharmaceutical applications. Aspergillus niger and Aspergillus oryzae were cultured on media containing cashew nut flour to identify secreted proteins that may be useful as future food allergen processing enzymes. Mass-spectrometric analysis of secreted proteins and protein bands from SDS-PAGE gels indicated the presence of at least 63 proteins. The majority of these proteins were involved in carbohydrate metabolism, but there were also enzymes involved in lipid and protein metabolism. It is likely that some of these enzymes are specifically upregulated in response to cashew nut protein, and study of these enzymes could aid our understanding of cashew nut metabolism. Aspergillopepsin from A. niger was one of the proteolytic enzymes identified, and 6 distinct peptides were matched to this protein providing 22% coverage of the protein. Cashew extracts were incubated with a commercially available preparation of Aspergillopepsin (Acid Stable Protease, ASP) using simulated gastric fluid conditions to determine if ASP could degrade the protein and lower antibody binding to cashew allergens. Following treatment of cashew extract with ASP, a significant reduction was observed in cashew allergen binding to rabbit anti-cashew IgG using an immunoblot assay and serum IgE antibodies from cashew allergic individuals using competitive ELISA. These findings highlight the possible application of Aspergillopepsin/ASP from A. niger in food processing steps to attenuate cashew nut and other tree nut or peanut allergens.

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“…To inactivate and arrest the further fermentation by yeast or other lactic acid producing bacteria, the samples were pasteurized with slight modification as given by Marangon et al, 2012. [12] The screw-capped tubes containing wine samples were exposed to 72°C in hot water bath for 15 s. The process was repeated thrice to achieve the maximum result.…”

Section: Pasteurizationmentioning

confidence: 99%

“…[12] The screw-capped tubes containing wine samples were exposed to 72°C in hot water bath for 15 s. The process was repeated thrice to achieve the maximum result.…”

Section: Pasteurizationmentioning

confidence: 99%

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Osborne

2017

IJGP

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Aim: The study was aimed to understand the correlation between the production of ethanol with carbohydrate utilization using various combinations of high nutritious substrates such as West Indian cherry, strawberry, grape, amla, and honey. Materials and Methods: High nutritious tropical fruits were selected as substrates and were taken in different combinations based on available sugar content. Individual combinations were allowed to ferment in a laboratory scale fermenter in presence of Saccharomyces cerevisiae (aerobic fermentation followed by anaerobic phase). On completion of fermentation, the wine samples were filtered, pasteurized and were analyzed for ethanol content using High-Performance Liquid Chromatography. Further, the antibacterial activity of the produced wine samples was assayed against human pathogen Escherichia coli. Results and Discussion: Among the tested combinations, Combination 1 (grape, West Indian cherry, and honey) was found to produce 16% of ethanol which is appropriate for wine production at industrial scale. The study depicts that production of ethanol is directly proportional to the rate of fermentation, similarly, the combination one was very effective in producing ethanol. In contrast, the other combinations were also found to produce significant concentrations of ethanol and showed antibacterial activity. Conclusion: We conclude that the combination of fruits like grape and West Indian cherry supplemented with honey can be employed in developing a high nutritious and healthy beverage.

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Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization

Cited by 95 publications

References 40 publications

Enzymes for Wine Fermentation: Current and Perspective Applications

Enzymes for Wine Fermentation: Current and Perspective Applications

Treatment of cashew extracts with Aspergillopepsin reduces IgE binding to cashew allergens

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