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https://www.readbyqxmd.com/read/28079008/walking-a-tightrope-a-perspective-of-resveratrol-effects-on-breast-cancer
#1
Caterina Bartolacci, Cristina Andreani, Augusto Amici, Cristina Marchini
It is an acknowledged fact that health benefits are derived from fruit- and vegetables-enriched diets. In particular, polyphenols, compounds bearing one or more hydroxyl groups attached to an aromatic ring, are ascribed for most of such beneficial effects. Among them, resveratrol, a phytoalexin found in numerous plant species, and more notably in grapes, has widely piqued the interest of the scientific community by virtue of its anti-aging, anti-inflammatory and anti-oxidant properties. Moreover, evidence claiming resveratrol ability to hinder processes underlying all the three steps of carcinogenesis (tumor initiation, progression and metastasization) has propelled an incredibly massive number of studies aimed at enquiring its eventual clinical potential in the fight against cancer...
January 11, 2017: Current Protein & Peptide Science
https://www.readbyqxmd.com/read/28040157/monitoring-the-mycobiota-during-greco-di-tufo-and-aglianico-wine-fermentation-by-18s-rrna-gene-sequencing
#2
Francesca De Filippis, Antonietta La Storia, Giuseppe Blaiotta
Spontaneous alcoholic fermentation of grape must is a complex process, carried out by indigenous yeast populations arising from the vineyard or the winery environment and therefore representing an autochthonous microbial terroir of the production area. Microbial diversity at species and biotype level is extremely important in order to develop the composite and typical flavour profile of DOCG (Appellation of Controlled and Guaranteed Origin) wines. In this study, we monitored fungal populations involved in spontaneous fermentations of Aglianico and Greco di Tufo grape must by high-throughput sequencing (HTS) of 18S rRNA gene amplicons...
May 2017: Food Microbiology
https://www.readbyqxmd.com/read/28032192/biotechnological-exploitation-of-tetrapisispora-phaffii-killer-toxin-heterologous-production-in-komagataella-phaffii-pichia-pastoris
#3
Rossella Chessa, Sara Landolfo, Maurizio Ciani, Marilena Budroni, Severino Zara, Murat Ustun, Zeynep Petek Cakar, Ilaria Mannazzu
The use of natural antimicrobials from plants, animals and microorganisms to inhibit the growth of pathogenic and spoilage microorganisms is becoming more frequent. This parallels the increased consumer interest towards consumption of minimally processed food and 'greener' food and beverage additives. Among the natural antimicrobials of microbial origin, the killer toxin produced by the yeast Tetrapisispora phaffii, known as Kpkt, appears to be a promising natural antimicrobial agent. Kpkt is a glycoprotein with β-1,3-glucanase and killer activity, which induces ultrastructural modifications to the cell wall of yeast of the genera Kloeckera/Hanseniaspora and Zygosaccharomyces...
December 28, 2016: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/27981683/use-of-torulaspora-delbrueckii-and-saccharomyces-cerevisiae-in-semi-industrial-sequential-inoculation-to-improve-quality-of-palomino-and-chardonnay-wines-in-warm-climates
#4
Belén Puertas, María J Jiménez, Emma Cantos-Villar, Jesús M Cantoral, María E Rodríguez
AIMS: We have evaluated for the first time the impact of two commercial yeast strains (Torulaspora delbrueckii TD291 and Saccharomyces cerevisiae QA23) inoculated sequentially in musts of Chardonnay and Palomino fino grape varieties grown under warm climate (South West of Spain). METHODS AND RESULTS: Semi-industrial scale alcoholic fermentations were performed during the 2011 and 2012 harvests. Implantation analyses demonstrated that T. delbrueckii became the predominant strain until the end of the alcoholic fermentation phase...
December 15, 2016: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/27939529/exploring-the-biodiversity-of-two-groups-of-oenococcus-oeni-isolated-from-grape-musts-and-wines-are-they-equally-diverse
#5
Liz Erika Cruz-Pio, Marta Poveda, María Rosa Alberto, Sergi Ferrer, Isabel Pardo
One hundred and four Oenococcus oeni isolates were characterised by the carbohydrate fermentation (CH) profile and DNA fingerprinting. Forty-four isolates came from grape must, and 60 from wines sampled at the end of alcoholic fermentation or during malolactic fermentation. The grape must isolates fermented more CH than the wine isolates. In genotypical terms, no clear boundary between grape must and wine isolates was found. Diversities were deduced by considering the isolates of grape must and of wine separately and jointly...
November 24, 2016: Systematic and Applied Microbiology
https://www.readbyqxmd.com/read/27915245/the-yeast-tum1-affects-production-of-hydrogen-sulfide-from-cysteine-treatment-during-fermentation
#6
Chien-Wei Huang, Michelle E Walker, Bruno Fedrizzi, Miguel Roncoroni, Richard C Gardner, Vladimir Jiranek
The undesirable rotten-egg odour of hydrogen sulfide (H2S) produced by yeast shortly after yeast inoculation of grape musts might be an important source of desirable varietal thiols, which contribute to tropical aromas in varieties such as Sauvign-on Blanc. In this study, we observed that Saccharomyces cerevisiae strains produce an early burst of H2S from cysteine. Both Δmet2 and Δmet17 strains produce a larger burst, likely because they are unable to utilise the H2S in the sulfate assimilation pathway. For the first time, we show that TUM1 is partly responsible for the early production of H2S from cysteine...
December 2016: FEMS Yeast Research
https://www.readbyqxmd.com/read/27913851/impact-of-oxygenation-on-the-performance-of-three-non-saccharomyces-yeasts-in-co-fermentation-with-saccharomyces-cerevisiae
#7
Kirti Shekhawat, Florian F Bauer, Mathabatha E Setati
The sequential or co-inoculation of grape must with non-Saccharomyces yeast species and Saccharomyces cerevisiae wine yeast strains has recently become a common practice in winemaking. The procedure intends to enhance unique aroma and flavor profiles of wine. The extent of the impact of non-Saccharomyces strains depends on their ability to produce biomass and to remain metabolically active for a sufficiently long period. However, mixed-culture wine fermentations tend to become rapidly dominated by S. cerevisiae, reducing or eliminating the non-Saccharomyces yeast contribution...
December 2, 2016: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/27904403/quality-and-composition-of-air%C3%A3-n-wines-fermented-by-sequential-inoculation-of-lachancea-thermotolerans-and-saccharomyces-cerevisiae
#8
Ángel Benito, Fernando Calderón, Felipe Palomero, Santiago Benito
This study evaluates the influence of Lachancea thermotolerans on low-acidity Airén grape must from the south of Spain. For this purpose, combined fermentations with Lachancea thermotolerans and Saccharomyces cerevisiae were compared to a single fermentation by S. cerevisiae. Results of all developed analyses showed significant differences in several parameters including acidity, population growth kinetics, concentration of amino acids, volatile and non-volatile compounds, and sensorial parameters. The Airén wine quality increased mainly due to the acidification by L...
June 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27896529/acetaldehyde-kinetics-of-enological-yeast-during-alcoholic-fermentation-in-grape-must
#9
Erhu Li, Ramón Mira de Orduña
Acetaldehyde strongly binds to the wine preservative SO2 and, on average, causes 50-70 mg l(-1) of bound SO2 in red and white wines, respectively. Therefore, a reduction of bound and total SO2 concentrations necessitates knowledge of the factors that affect final acetaldehyde concentrations in wines. This study provides a comprehensive analysis of the acetaldehyde production and degradation kinetics of 26 yeast strains of oenological relevance during alcoholic fermentation in must under controlled anaerobic conditions...
November 28, 2016: Journal of Industrial Microbiology & Biotechnology
https://www.readbyqxmd.com/read/27871123/a-focus-on-quality-and-safety-traits-of-saccharomyces-cerevisiae-isolated-from-uva-di-troia-grape-variety
#10
Leonardo Petruzzi, Antonio Bevilacqua, Maria Rosaria Corbo, Barbara Speranza, Vittorio Capozzi, Milena Sinigaglia
The aim of this work was to study Saccharomyces cerevisiae strains isolated from vineyards of the autochthonous grape variety "Uva di Troia" located in different geographical areas of Apulian region (Southern Italy). Four hundred isolates were studied in relation to H2 S production, β-glucosidase activity, and pigments adsorption from grape skin. Thus, 81 isolates were selected, identified through the amplification of the interdelta region, and grouped in 19 biotypes (from I to XIX). The enological performances were assessed to determine the content of residual sugars, ethanol, glycerol, and volatile acidity, after a microfermentation in Uva di Troia must for each isolate...
January 2017: Journal of Food Science
https://www.readbyqxmd.com/read/27846985/array-of-biosensors-for-discrimination-of-grapes-according-to-grape-variety-vintage-and-ripeness
#11
C Medina-Plaza, J A de Saja, J A Fernández-Escudero, E Barajas, G Medrano, M L Rodriguez-Mendez
A bioelectronic tongue based on nanostructured biosensors specific for the simultaneous detection of sugars and phenols has been developed. The array combined oxidases and dehydrogenases immobilized on a lipidic layer prepared using the Langmuir-Blodgett technique where Glucose oxidase, d-Fructose dehydrogenase, Tyrosinase or Laccase were imbibed. A phthalocyanine was co-immobilized in the sensing layer and used as electron mediator. The array thus formed has been used to analyze grapes and provides global information about the samples while providing specific information about their phenolic and their sugar content...
December 1, 2016: Analytica Chimica Acta
https://www.readbyqxmd.com/read/27813152/yeasts-found-in-vineyards-and-wineries
#12
Cristian Varela, Anthony R Borneman
Wine is a complex beverage, comprising thousands of metabolites that are produced through the action of a plethora of yeasts and bacteria during fermentation of grape must. These microbial communities originate in the vineyard and the winery and reflect the influence of several factors including grape variety, geographical location, climate, vineyard spraying, technological practices, processing stage and season (pre-harvest, harvest, post-harvest). Vineyard and winery microbial communities have the potential to participate during fermentation and influence wine flavour and aroma...
November 3, 2016: Yeast
https://www.readbyqxmd.com/read/27809234/the-effects-of-pre-fermentative-addition-of-oenological-tannins-on-wine-components-and-sensorial-qualities-of-red-wine
#13
Kai Chen, Carlos Escott, Iris Loira, Juan Manuel Del Fresno, Antonio Morata, Wendu Tesfaye, Fernando Calderon, Santiago Benito, Jose Antonio Suárez-Lepe
Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In this case, Syrah juice was extracted with classic flash thermovinification from fresh must in order to release more colour and tannins...
October 31, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/27784927/major-phenolic-and-volatile-compounds-and-their-influence-on-sensorial-aspects-in-stem-contact-fermentation-winemaking-of-primitivo-red-wines
#14
S Suriano, V Alba, D Di Gennaro, T Basile, M Tamborra, L Tarricone
In red winemaking de-stemming is crucial since the stems contain polymeric phenolic compounds responsible for the astringency of wine. Wine such as Primitivo has low phenolic constituents and tannins and stems affect aroma, taste body and olfactory characteristics. The aim of the study was to evaluate the effects of presence of stems during fermentation on polyphenolic, volatile compounds and sensory characteristics of wine. Primitivo grapes vinified in presence of different percentage of stems: 100 % de-stemmed (D100), 75 % de-stemmed (D75) and 50 % de-stemmed (D50)...
August 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27778455/wine-microbiology-is-driven-by-vineyard-and-winery-anthropogenic-factors
#15
Cédric Grangeteau, Chloé Roullier-Gall, Sandrine Rousseaux, Régis D Gougeon, Philippe Schmitt-Kopplin, Hervé Alexandre, Michèle Guilloux-Benatier
The effects of different anthropic activities (vineyard: phytosanitary protection; winery: pressing and sulfiting) on the fungal populations of grape berries were studied. The global diversity of fungal populations (moulds and yeasts) was performed by pyrosequencing. The anthropic activities studied modified fungal diversity. Thus, a decrease in biodiversity was measured for three successive vintages for the grapes of the plot cultivated with Organic protection compared to plots treated with Conventional and Ecophyto protections...
October 25, 2016: Microbial Biotechnology
https://www.readbyqxmd.com/read/27777448/implementing-principles-of-traditional-concentrated-grape-must-fermentation-to-the-production-of-new-generation-balsamic-vinegars-starter-selection-and-effectiveness
#16
Sofia Lalou, Angela Capece, Fani Th Mantzouridou, Patrizia Romano, Maria Z Tsimidou
In an effort to implement principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars (BVs), the specific goals of the study were the isolation and molecular identification of the predominant yeasts in concentrated grape must (cv. Xinomavro), their technological characterization and the evaluation of the fermentative aptitude of the selected strains. Tolerance against 5-hydroxymethyl-furfural (HMF) and furfural, acetic acid and glucose concentration was examined by appropriate methods and tests...
September 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27775601/defining-conditions-for-optimal-inhibition-of-food-intake-in-rats-by-a-grape-seed-derived-proanthocyanidin-extract
#17
Joan Serrano, Àngela Casanova-Martí, Mayte Blay, Ximena Terra, Anna Ardévol, Montserrat Pinent
Food intake depends on homeostatic and non-homeostatic factors. In order to use grape seed proanthocyanidins (GSPE) as food intake limiting agents, it is important to define the key characteristics of their bioactivity within this complex function. We treated rats with acute and chronic treatments of GSPE at different doses to identify the importance of eating patterns and GSPE dose and the mechanistic aspects of GSPE. GSPE-induced food intake inhibition must be reproduced under non-stressful conditions and with a stable and synchronized feeding pattern...
October 20, 2016: Nutrients
https://www.readbyqxmd.com/read/27748529/grape-yield-and-quality-responses-to-simulated-year-2100-expected-climatic-conditions-under-different-soil-textures
#18
Urtzi Leibar, Inmaculada Pascual, Fermín Morales, Ana Aizpurua, Olatz Unamunzaga
BACKGROUND: The influence of global warming on grape quality is a great concern among grapegrowers and enologists. The effects of simulated year 2100 expected CO2 , temperature and relative humidity (RH) conditions (FCC; 700 µmol CO2 mol(-1) air, 28/18 °C day/night and 33/53% RH, day/night) versus the current situation (Curr; 390 µmol CO2 mol(-1) air, 24/14 °C and 45/65% RH); well-irrigated versus expected future water deficit and three soils with different clay contents (41, 19 and 8%) on yield and berry quality of grapevine cv...
October 17, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27740599/composition-and-nutrient-information-of-non-alcoholic-beverages-in-the-spanish-market-an-update
#19
María Serrano Iglesias, María de Lourdes Samaniego Vaesken, Gregorio Varela Moreiras
: The aim of this study was to draw an updated map of the nutrition facts in the different categories of non-alcoholic beverages in the Spanish market based on the information declared on the labels of these products; we expect this first step to justify the need for the coordination and harmonization of food composition tables in Spain so that there will be an updated database available to produce realistic scientific nutrient intake estimates in accordance with the actual market scenario...
October 8, 2016: Nutrients
https://www.readbyqxmd.com/read/27718475/influence-of-the-dominance-of-must-fermentation-by-torulaspora-delbrueckii-on-the-malolactic-fermentation-and-organoleptic-quality-of-red-table-wine
#20
Manuel Ramírez, Rocío Velázquez, Matilde Maqueda, Emiliano Zamora, Antonio López-Piñeiro, Luis M Hernández
Torulaspora delbrueckii can improve wine aroma complexity, but its impact on wine quality is still far from being satisfactory at the winery level, mainly because it is easily replaced by S. cerevisiae yeasts during must fermentation. New T. delbrueckii killer strains were selected to overcome this problem. These strains killed S. cerevisiae yeasts and dominated fermentation better than T. delbrueckii non-killer strains when they were single-inoculated into crushed red grape must. All the T. delbrueckii wines, but none of the S...
December 5, 2016: International Journal of Food Microbiology
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