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Profiling the Hydrolysis of Isolated Grape Berry Skin Cell Walls by Purified Enzymes.
J Agric Food Chem. 2015 Sep 23; 63(37):8267-74.JA

Abstract

The unraveling of crushed grapes by maceration enzymes during winemaking is difficult to study because of the complex and rather undefined nature of both the substrate and the enzyme preparations. In this study we simplified both the substrate, by using isolated grape skin cell walls, and the enzyme preparations, by using purified enzymes in buffered conditions, to carefully follow the impact of the individual and combined enzymes on the grape skin cell walls. By using cell wall profiling techniques we could monitor the compositional changes in the grape cell wall polymers due to enzyme activity. Extensive enzymatic hydrolysis, achieved with a preparation of pectinases or pectinases combined with cellulase or hemicellulase enzymes, completely removed or drastically reduced levels of pectin polymers, whereas less extensive hydrolysis only opened up the cell wall structure and allowed extraction of polymers from within the cell wall layers. Synergistic enzyme activity was detectable as well as indications of specific cell wall polymer associations.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Zietsman AJ
Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University , Matieland 7602, South Africa.
Moore JP
Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University , Matieland 7602, South Africa.
Fangel JU
Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen , DK-1001 Copenhagen, Denmark.
Willats WG
Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen , DK-1001 Copenhagen, Denmark.
Vivier MA
Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University , Matieland 7602, South Africa.

MeSH

Cell WallCellulaseFruitGlycoside HydrolasesHydrolysisPectinsPolygalacturonasePolymersTissue Array AnalysisVitis

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26309153

Citation

Zietsman, Anscha J J., et al. "Profiling the Hydrolysis of Isolated Grape Berry Skin Cell Walls By Purified Enzymes." Journal of Agricultural and Food Chemistry, vol. 63, no. 37, 2015, pp. 8267-74.
Zietsman AJ, Moore JP, Fangel JU, et al. Profiling the Hydrolysis of Isolated Grape Berry Skin Cell Walls by Purified Enzymes. J Agric Food Chem. 2015;63(37):8267-74.
Zietsman, A. J., Moore, J. P., Fangel, J. U., Willats, W. G., & Vivier, M. A. (2015). Profiling the Hydrolysis of Isolated Grape Berry Skin Cell Walls by Purified Enzymes. Journal of Agricultural and Food Chemistry, 63(37), 8267-74. https://doi.org/10.1021/acs.jafc.5b02847
Zietsman AJ, et al. Profiling the Hydrolysis of Isolated Grape Berry Skin Cell Walls By Purified Enzymes. J Agric Food Chem. 2015 Sep 23;63(37):8267-74. PubMed PMID: 26309153.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Profiling the Hydrolysis of Isolated Grape Berry Skin Cell Walls by Purified Enzymes. AU - Zietsman,Anscha J J, AU - Moore,John P, AU - Fangel,Jonatan U, AU - Willats,William G T, AU - Vivier,Melané A, Y1 - 2015/09/10/ PY - 2015/8/27/entrez PY - 2015/8/27/pubmed PY - 2016/3/26/medline KW - cell wall polymer KW - enzymes KW - grape berry skin SP - 8267 EP - 74 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 63 IS - 37 N2 - The unraveling of crushed grapes by maceration enzymes during winemaking is difficult to study because of the complex and rather undefined nature of both the substrate and the enzyme preparations. In this study we simplified both the substrate, by using isolated grape skin cell walls, and the enzyme preparations, by using purified enzymes in buffered conditions, to carefully follow the impact of the individual and combined enzymes on the grape skin cell walls. By using cell wall profiling techniques we could monitor the compositional changes in the grape cell wall polymers due to enzyme activity. Extensive enzymatic hydrolysis, achieved with a preparation of pectinases or pectinases combined with cellulase or hemicellulase enzymes, completely removed or drastically reduced levels of pectin polymers, whereas less extensive hydrolysis only opened up the cell wall structure and allowed extraction of polymers from within the cell wall layers. Synergistic enzyme activity was detectable as well as indications of specific cell wall polymer associations. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/26309153/Profiling_the_Hydrolysis_of_Isolated_Grape_Berry_Skin_Cell_Walls_by_Purified_Enzymes_ DB - PRIME DP - Unbound Medicine ER -