在葡萄酒发酵过程中,基于多组组学分析,以恩反体水平对特布可纳的潜在风险
Shanshan Zhao1, Minmin Li2, Jieyin Chen1,3
1State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, P. R. China.
Journal of agricultural and food chemistry
|July 26, 2023
概括
这项研究表明,R-tebuconazole在葡萄酒发酵过程中比S-tebuconazole具有更高的风险,影响葡萄糖代谢和酵母细胞壁形成. 观察到R-tebuconazole的选择性降解.
科学领域:
- 食品科学 食品科学 食品科学
- 环境化学环境化学
- 生物技术是生物技术.
背景情况:
- 德布可纳是一种广泛使用的杀菌剂,但其反体 (R-和S-德布可纳) 可能具有不同的环境影响.
- 了解对方体特异性风险对于评估食品加工中的农药安全性至关重要.
研究的目的:
- 调查葡萄酒发酵过程中R-和S-tebuconazole的酶选择性和风险.
- 为了阐明tebuconazole对酵母代谢和细胞壁形成的影响.
主要方法:
- 使用卡伯内特索维尼翁葡萄进行葡萄发酵.
- 对铁布可纳反体降解和转化的分析.
- 多基因组技术用于评估对葡萄糖代谢,脂肪酸形成和基因表达的影响.
主要成果:
- 德布可纳主要在酒精发酵过程中降解,没有观察到反体转化.
- R-tebuconazole的降解速度比S-tebuconazole要快一些.
- 剩余的铁布可纳抑制了葡萄糖代谢,不和脂肪酸的形成和酵母基因表达,影响了细胞壁的完整性.
结论:
- 在葡萄酒发酵中,R-tebuconazole 的风险比S-tebuconazole 的风险更高.
- 发生了tebuconazole反体的选择性降解.
- 这些发现支持使用多组学在食品加工中使用奇拉性农药的反体水平风险评估.
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