Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging

Abstract

The adsorption of ochratoxin A (OTA) by yeasts is a promising approach for the decontamination of musts and wines, but some potential competitive or interactive phenomena between mycotoxin, yeast cells, and anthocyanins might modify the intensity of the phenomenon. The aim of this study was to examine OTA adsorption by two strains of Saccharomyces cerevisiae (the wild strain W13, and the commercial isolate BM45), previously inactivated by heat, and a yeast cell wall preparation. Experiments were conducted using Nero di Troia red wine contaminated with 2 μg/L OTA and supplemented with yeast biomass (20 g/L). The samples were analyzed periodically to assess mycotoxin concentration, chromatic characteristics, and total anthocyanins over 84 days of aging. Yeast cell walls revealed the highest OTA-adsorption in comparison to thermally-inactivated cells (50% vs. 43% toxin reduction), whilst no significant differences were found for the amount of adsorbed anthocyanins in OTA-contaminated and control wines. OTA and anthocyanins adsorption were not competitive phenomena. Unfortunately, the addition of yeast cells to wine could cause color loss; therefore, yeast selection should also focus on this trait to select the best strain.

Effects of yeast strain on anthocyanin, color, and antioxidant activity of mulberry wines

“…Differences were seen in anthocyanin adsorption capacity between the different Saccharomyces cerevisiae , some adsorbing more than twice as much as others (Morata et al, ). Meanwhile, Petruzzi et al () showed that yeast cells of Saccharomyces cerevisiae and anthocyanins have some potential for competing or interacting phenomena, and yeast cells in wine could reduce the anthocyanin content significantly, resulting in a loss of color. In addition, monomeric anthocyanins are involved in reactions initiation just after their transfer to fermenting must giving rise to new red pigments like pyranoanthocyanins.…”

“…Moreno et al (2016) believed that yeast strains could adjust the CT, keep better CI, reduce astringency, increase the depletion of oxygen, and accumulate acetaldehyde in wine. The yeast strain in wine may result in a loss of color, so it should be concerned with the selection of the best yeast strain (Petruzzi et al, 2015). The changes of CI were related to the changes of phenolic compounds such as anthocyanins in wine (He et al, 2012) and were affected by pH (Kontoudakis et al, 2011) and other factors.…”

A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety

“…Uva di Troia is a red variety and the preservation of the color is generally a desired trait. Thus, the isolates were finally studied in a laboratory medium to assess if they could negatively affect this trait, because some indigenous yeasts were reported to adsorb phenols, thus causing a color loss (Palomero and others ; Petruzzi and others ). Some isolates showed a strong interaction with grape skin (code 3), thus they could potentially cause a color loss.…”

Wine Contamination with Ochratoxins: A Review

“…Therefore, detoxification based on microbial adsorption might be a clear advantage because it can be performed by autoclaved yeast cells that cannot neither consume substrate components nor release secondary metabolites, which would lead to an alteration of organoleptic properties of the product [132]. Several inactivated yeast or their cell wall preparations have shown their ability to adsorb OTA in grape juice or wine, including strains of S. cerevisiae, S. bayanus, C. intermedia, C. fiedrichii, and L. thermotolerans [126,133,134]. Despite the good results obtained using biological decontamination, the addition of yeasts to wine needs to be controlled and a careful selection of suitable yeast should be performed.…”

“…Despite the good results obtained using biological decontamination, the addition of yeasts to wine needs to be controlled and a careful selection of suitable yeast should be performed. Although a high OTA adsorption ability of yeast cell walls and inactivated cells of S. cerevisiae W13 and BM45, wine treatment with these agents caused color loss of wines [134].…”