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Sorption of grape proanthocyanidins and wine polyphenols by yeasts, inactivated yeasts, and yeast cell walls.
J Agric Food Chem. 2015 Jan 21; 63(2):660-70.JA

Abstract

Inactivated yeast fractions (IYFs) can be used in enology to improve the stability and mouthfeel of red wines. However, information concerning the mechanisms involved and the impact of the IYF characteristics is scarce. Adsorption isotherms were used to investigate interactions between grape proanthocyanidin fractions (PAs) or wine polyphenols (WP) and a commercial yeast strain (Y), the inactivated yeast (IY), the yeast submitted to autolyzis and inactivation (A-IY), and the cell walls obtained by mechanical disruption (CW). High affinity isotherms and high adsorption capacities were observed for grape PAs and whole cells (Y, IY, and A-IY). Affinity and adsorbed amount were lower with wine PAs, due to chemical changes occurring during winemaking. By contrast to whole cells, grape PAs and WP adsorption on CW remained very low. This raises the issue of the part played by cell walls in the interactions between yeast and proanthocyanidins and suggests the passage of the latter through the wall pores and their interaction with the plasma membrane.

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Authors+Show Affiliations

Mekoue Nguela J
INRA, UMR 1083 SPO , F-34060 Montpellier, France.
Sieczkowski N
No affiliation info available
Roi S
No affiliation info available
Vernhet A
No affiliation info available

MeSH

AdsorptionCell WallFlavoring AgentsFood HandlingPolyphenolsProanthocyanidinsSaccharomyces cerevisiaeVitisWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

25575250

Citation

Mekoue Nguela, J, et al. "Sorption of Grape Proanthocyanidins and Wine Polyphenols By Yeasts, Inactivated Yeasts, and Yeast Cell Walls." Journal of Agricultural and Food Chemistry, vol. 63, no. 2, 2015, pp. 660-70.
Mekoue Nguela J, Sieczkowski N, Roi S, et al. Sorption of grape proanthocyanidins and wine polyphenols by yeasts, inactivated yeasts, and yeast cell walls. J Agric Food Chem. 2015;63(2):660-70.
Mekoue Nguela, J., Sieczkowski, N., Roi, S., & Vernhet, A. (2015). Sorption of grape proanthocyanidins and wine polyphenols by yeasts, inactivated yeasts, and yeast cell walls. Journal of Agricultural and Food Chemistry, 63(2), 660-70. https://doi.org/10.1021/jf504494m
Mekoue Nguela J, et al. Sorption of Grape Proanthocyanidins and Wine Polyphenols By Yeasts, Inactivated Yeasts, and Yeast Cell Walls. J Agric Food Chem. 2015 Jan 21;63(2):660-70. PubMed PMID: 25575250.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Sorption of grape proanthocyanidins and wine polyphenols by yeasts, inactivated yeasts, and yeast cell walls. AU - Mekoue Nguela,J, AU - Sieczkowski,N, AU - Roi,S, AU - Vernhet,A, Y1 - 2015/01/09/ PY - 2015/1/10/entrez PY - 2015/1/13/pubmed PY - 2015/9/10/medline KW - inactivated yeast fractions KW - physicochemical properties KW - polyphenols KW - sorption isotherms SP - 660 EP - 70 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 63 IS - 2 N2 - Inactivated yeast fractions (IYFs) can be used in enology to improve the stability and mouthfeel of red wines. However, information concerning the mechanisms involved and the impact of the IYF characteristics is scarce. Adsorption isotherms were used to investigate interactions between grape proanthocyanidin fractions (PAs) or wine polyphenols (WP) and a commercial yeast strain (Y), the inactivated yeast (IY), the yeast submitted to autolyzis and inactivation (A-IY), and the cell walls obtained by mechanical disruption (CW). High affinity isotherms and high adsorption capacities were observed for grape PAs and whole cells (Y, IY, and A-IY). Affinity and adsorbed amount were lower with wine PAs, due to chemical changes occurring during winemaking. By contrast to whole cells, grape PAs and WP adsorption on CW remained very low. This raises the issue of the part played by cell walls in the interactions between yeast and proanthocyanidins and suggests the passage of the latter through the wall pores and their interaction with the plasma membrane. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/25575250/Sorption_of_grape_proanthocyanidins_and_wine_polyphenols_by_yeasts_inactivated_yeasts_and_yeast_cell_walls_ DB - PRIME DP - Unbound Medicine ER -