Determination of amino acids in grape-derived products: A review

Callejón, Raquel M.; Troncoso, Ana M.; Morales, M.L.

doi:10.1016/j.talanta.2010.02.040

Cited by 100 publications

(45 citation statements)

References 65 publications

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“…Derivatization agents react with amine groups of amino acids and BAs present in the food matrix [40], however, in fermented products the amino acids are usually several orders of magnitude higher than BAs, thus hindering their analytical detection. The use of more concentrated reagent solutions could overcome this drawback, even if interferences or degradation of the excess of derivatization agent could cause new problems [31].…”

Section: Introductionmentioning

confidence: 99%

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

2018

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Biogenic amines (BAs) are detrimental to health and originate in foods mainly from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various microorganisms. BAs can be generated at different stages of the wine production. Some of them are formed in the vineyard and are normal constituents of grapes with amounts varying with variety, soil type and composition, fertilization and climatic conditions during growth and degree of maturation. BAs can be also formed by the yeasts during the alcoholic fermentation (AF), as well as by the action of bacteria involved in the malolactic fermentation (MLF). As aminogenesis is a complex and multifactorial phenomenon, the studies carried out to identify the main vinification stage of BAs production yielded contradictory results. In particular, there is not a general consensus yet on which fermentation supports mostly the accumulation of BAs in wine. In this context, the aim of the present paper deals with the most recent results related with the influence of alcoholic and malolactic fermentation parameters on BAs-producer microorganism in wine.

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Section: Introductionmentioning

confidence: 99%

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

2018

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“…Many factors have substantial effects on the quantitative and qualitative nitrogen content of musts, including grape variety and maturity, environmental features (such as soil fertility and climatic conditions), and viticultural practices (grape harvesting techniques) (3,12). Nevertheless, ammonium ions and amino acids constitute on average 40% and 51 to 92%, respectively, of the yeast assimilable nitrogen (YAN) in juice during wine fermentation (3).…”

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confidence: 99%

Sequential Use of Nitrogen Compounds by Saccharomyces cerevisiae during Wine Fermentation: a Model Based on Kinetic and Regulation Characteristics of Nitrogen Permeases

Crépin

Nidelet

Sanchez

et al. 2012

Appl Environ Microbiol

167

194

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The efficiency of nitrogen use is a key determinant of the completion of alcoholic fermentation. We analyzed the kinetics of consumption of 18 nitrogen compounds by 14 Saccharomyces cerevisiae strains of various origins in a synthetic medium that mimicked a grape must. The kinetic profiles of total nitrogen consumption were diverse, but the order of nitrogen source consumption was similar for all strains. The nitrogen compounds could be classified into three groups, according to their order of use: prematurely consumed (Lys), early consumed (Asp, Thr, Glu, Leu, His, Met, Ile, Ser, Gln, and Phe), and late consumed (ammonium, Val, Arg, Ala, Trp, and Tyr). The initial concentrations of these compounds did not alter the order in which they were consumed, except for arginine and ammonium. Early consumed amino acids are transported by specific permeases under Ssy1p-Ptr3p-Ssy5 (SPS)-mediated control that are expressed at the beginning of consumption. Most nitrogen compounds consumed late are transported by permeases under nitrogen catabolite repression (NCR), and others (Val, Trp, and Tyr) are transported by SPS-regulated low-affinity permeases. Therefore, the kinetic characteristics of transporters, as well as SPS and NCR, are likely key factors controlling the temporal sequence of consumption of nitrogen compounds and constitute a system highly conserved in S. cerevisiae species. This work sheds new light on the mechanistic basis of the sequential use of different nitrogen compounds in complex environments.

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“…The analysis of nutraceuticals is a key issue for which advanced analytical techniques will play a key role [108] as well as for global research in nutrition and dietetics [109]. In this regard, other important topics are the determination of bioactive compounds in cranberry [110] or the determination of amino acids in grape-derived products [111]. Some compounds have also attracted much attention due to their beneficial rheological properties, this is the case of the analysis of the gelling carrageenans [112], or the determination of the degree of N acetylation of the polymers chitin and chitosan [113].…”

Section: Food Analysis: Current State Of the Art Methodologies And mentioning

confidence: 99%

Food Analysis: Present, Future, and Foodomics

Cifuentes

2012

ISRN Analytical Chemistry

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This paper presents a revision on the instrumental analytical techniques and methods used in food analysis together with their main applications in food science research. The present paper includes a brief historical perspective on food analysis, together with a deep revision on the current state of the art of modern analytical instruments, methodologies, and applications in food analysis with a special emphasis on the works published on this topic in the last three years (2009)(2010)(2011). The article also discusses the present and future challenges in food analysis, the application of "omics" in food analysis (including epigenomics, genomics, transcriptomics, proteomics, and metabolomics), and provides an overview on the new discipline of Foodomics.

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Determination of amino acids in grape-derived products: A review

Cited by 100 publications

References 65 publications

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

Sequential Use of Nitrogen Compounds by Saccharomyces cerevisiae during Wine Fermentation: a Model Based on Kinetic and Regulation Characteristics of Nitrogen Permeases

Food Analysis: Present, Future, and Foodomics

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