Autor segons l'article: Martin, Valentina; Giorello, Facundo; Farina, Laura; Minteguiaga, Manuel; Salzman, Valentina; Boido, Eduardo; Aguilar, Pablo S.; Gaggero, Carina; Dellacassa, Eduardo; Mas, Albert; Carrau, Francisco;
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Mas Baron, Alberto
Paraules clau: Wine yeast fermentation Pal/tal alternative biosynthetic pathway Hanseniaspora vineae Genome Benzyl alcohol pal/tal alternative biosynthetic pathway hanseniaspora vineae genome benzyl alcohol
Resum: Benzyl alcohol and other benzenoid-derived metabolites of particular importance in plants confer floral and fruity flavors to wines. Among the volatile aroma components in Vitis vinifera grape varieties, benzyl alcohol is present in its free and glycosylated forms. These compounds are considered to originate from grapes only and not from fermentative processes. We have found increased levels of benzyl alcohol in red Tannat wine compared to that in grape juice, suggesting de novo formation of this metabolite during vinification. In this work, we show that benzyl alcohol, benzaldehyde, p-hydroxybenzaldehyde, and p-hydroxybenzyl alcohol are synthesized de novo in the absence of grape-derived precursors by Hanseniaspora vineae. Levels of benzyl alcohol produced by 11 different H. vineae strains were 20-200 times higher than those measured in fermentations with Saccharomyces cerevisiae strains. These results show that H. vineae contributes to flavor diversity by increasing grape variety aroma concentration in a chemically defined medium. Feeding experiments with phenylalanine, tryptophan, tyrosine, p-aminobenzoic acid, and ammonium in an artificial medium were tested to evaluate the effect of these compounds either as precursors or as potential pathway regulators for the formation of benzenoid-derived aromas. Genomic analysis shows that the phenylalanine ammonia-lyase (PAL) and tyrosine ammonia lyase (TAL) pathways, used by plants to generate benzyl alcohols from aromatic amino acids, are absent in the H. vineae genome. Consequently, alternative pathways derived from chorismate with mandelate as an intermediate are discussed.
Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Planejamento urbano e regional / demografia Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Interdisciplinar General medicine General chemistry General agricultural and biological sciences Food science & technology Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Educação Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, applied Chemistry (miscellaneous) Chemistry (all) Biotecnología Biodiversidade Astronomia / física Agriculture, multidisciplinary Agriculture Agricultural and biological sciences (miscellaneous) Agricultural and biological sciences (all)
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: albert.mas@urv.cat
Identificador de l'autor: 0000-0002-0763-1679
Data d'alta del registre: 2024-09-07
Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
Enllaç font original: https://pubs.acs.org/doi/10.1021/acs.jafc.5b05442
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Journal Of Agricultural And Food Chemistry. 64 (22): 4574-4583
Referència de l'ítem segons les normes APA: Martin, Valentina; Giorello, Facundo; Farina, Laura; Minteguiaga, Manuel; Salzman, Valentina; Boido, Eduardo; Aguilar, Pablo S.; Gaggero, Carina; Dell (2016). De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines. Journal Of Agricultural And Food Chemistry, 64(22), 4574-4583. DOI: 10.1021/acs.jafc.5b05442
DOI de l'article: 10.1021/acs.jafc.5b05442
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2016
Tipus de publicació: Journal Publications