Enzymatic hydrolysis of thermo-sensitive grape proteins by a yeast protease as revealed by a proteomic approach

Younes, Buchra; Cilindre, Clara; Jeandet, Philippe

doi:10.1016/j.foodres.2013.01.063

Cited by 19 publications

(15 citation statements)

References 31 publications

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“…Most Saccharomyces cerevisiae strains show no extracellular protease activity on diagnostic agar media [16][17][18][19]69]. However, a 72 kDa extracellular pepsin-like aspartic protease was characterized from a PIR 1 strain [70,71]. The enzyme was active during grape juice fermentations, although it did not affect turbidity-inducing proteins, unless the wine was incubated at 38 • C for extended time.…”

Section: Microbial Proteasesmentioning

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: Microbial Proteasesmentioning

confidence: 99%

Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

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“…Yeast cell viability and protein secretion decrease after the first few months of the second fermentation in sparkling wine production (28), and after 9 months of aging typically no viable yeast cells remain (1). The further decrease in protein content we observed at 24 months is likely due to ongoing protein aggregation (31) or degradation by yeast enzymes (24,49,50 proteolytic activity by S. cerevisiae Pir1 (51). Surprisingly, even after extended aging on lees we only identified bona fide secreted yeast proteins, rather than intracellular proteins, suggesting that the impact of yeast autolysis on the aged sparkling wine proteome is not as extensive as previously thought.…”

Section: Discussionmentioning

confidence: 77%

Quantitative Data-Independent Acquisition Glycoproteomics of Sparkling Wine

Pegg

Phung

Caboche

et al. 2021

Molecular & Cellular Proteomics

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Sparkling wine is an alcoholic beverage enjoyed around the world. The sensory properties of sparkling wine depend on a complex interplay between the chemical and biochemical components in the final product. Glycoproteins have been linked to positive and negative qualities in sparkling wine, but the glycosylation profiles of sparkling wine have not been previously investigated in detail. We analysed the glyco/proteome of sparkling wines using protein- and glycopeptide-centric approaches. We developed an automated workflow that created ion libraries to analyse Sequential Window Acquisition of all THeoretical mass spectra (SWATH) Data Independent Acquisition (DIA) mass spectrometry data based on glycopeptides identified by Byonic. We applied our workflow to three pairs of experimental sparkling wines to assess the effects of aging on lees and of different yeast strains used in the Liqueur de Tirage for secondary fermentation. We found that aging a cuvée on lees for 24 months compared to 8 months led to a dramatic decrease in overall protein abundance and an enrichment in large glycans at specific sites in some proteins. Secondary fermentation of a Riesling wine with Saccharomyces cerevisiae yeast strain Siha4 produced more yeast proteins and glycoproteins than with S. cerevisiae yeast strain DV10. The abundance and glycosylation profiles of grape glycoproteins were also different between grape varieties. This work represents the first in-depth study into protein- and peptide-specific glycosylation in sparkling wines and describes a quantitative glycoproteomic SWATH/DIA workflow that is broadly applicable to other sample types.

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“…The further decrease in protein content we observed at 24 months is likely due to ongoing protein aggregation (31) or degradation by yeast enzymes (24,49,50). For example, grape thaumatin-like proteins and chitinases are particularly susceptible to hydrolysis by proteolytic activity by S. cerevisiae Pir1 (51). Surprisingly, even after extended aging on lees we only identified bona fide secreted yeast proteins, rather than intracellular proteins, suggesting that the impact of yeast autolysis on the aged sparkling wine proteome is not as extensive as previously thought.…”

Section: Construction Of a Glycopeptide Ion Library -mentioning

confidence: 86%

Quantitative data independent acquisition glycoproteomics of sparkling wine

Pegg

Phung

Caboche

et al. 2020

Preprint

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Sparkling wine is an alcoholic beverage enjoyed around the world. The sensory properties of sparkling wine depend on a complex interplay between the chemical and biochemical components in the final product. Glycoproteins have been linked to positive and negative qualities in sparkling wine, but glycosylation profiles of sparkling wine have not been previously investigated in detail. We analysed the glyco/proteome of sparkling wines using protein-and glycopeptide-centric approaches. We developed an automated workflow that created ion libraries to analyse Sequential Window Acquisition of all THeoretical mass spectra (SWATH) Data Independent Acquisition (DIA) mass spectrometry data based on glycopeptides identified by Byonic. We applied our workflow to three pairs of experimental sparkling wines to assess the effects of aging on lees and of different yeast strains used in the Liqueur de Tirage for secondary fermentation. We found that aging a cuvée on lees for 24 months compared to 8 months led to a dramatic decrease in overall protein abundance and an enrichment in large glycans at specific sites in some proteins. Secondary fermentation of a Riesling wine with Saccharomyces cerevisiae yeast strain Siha4 produced more yeast proteins and glycoproteins than with S. cerevisiae yeast strain DV10. The abundance and glycosylation profiles of grape glycoproteins were also different between grape varieties. This work represents the first in-depth study into protein-and peptide-specific glycosylation in sparkling wines and describes a quantitative glycoproteomic SWATH/DIA workflow that is broadly applicable to other sample types.

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Enzymatic hydrolysis of thermo-sensitive grape proteins by a yeast protease as revealed by a proteomic approach

Cited by 19 publications

References 31 publications

Enzymes for Wine Fermentation: Current and Perspective Applications

Enzymes for Wine Fermentation: Current and Perspective Applications

Quantitative Data-Independent Acquisition Glycoproteomics of Sparkling Wine

Quantitative data independent acquisition glycoproteomics of sparkling wine

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