葡萄酵母物种中曼诺蛋白结构多样性的表征
Carla Snyman1,2, Julie Mekoue Nguela3, Nathalie Sieczkowski3
1South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
Journal of agricultural and food chemistry
|December 4, 2023
概括
酵母细胞壁的曼诺蛋白 (MPs) 在物种之间有很大差异,影响葡萄酒的质量. 这项研究对四种酵母菌株的MP进行了鉴定,揭示了对葡萄酒应用至关重要的组成多样性.
科学领域:
- 葡萄酒学和葡萄种植
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
背景情况:
- 酵母细胞壁的曼诺蛋白 (MPs) 对葡萄酒的特性至关重要.
- 人们对MP的结构多样性及其与酒学影响的关系不太了解.
- 了解MP成分是通过酵母选择优化葡萄酒质量的关键.
研究的目的:
- 为了比较来自不同酒学相关酵母菌种的MP的蛋白质和多糖结构.
- 识别跨菌株的独特和共享的蛋白质和多糖特征.
- 根据酵母MP的组成多样性,探索酵母MP的工业潜力.
主要方法:
- 对单糖化合物组成的分析,以确定曼/葡萄糖的比例.
- 使用大小排除色谱测定多糖的分子量分布.
- 通过基于质谱的蛋白质组学来识别蛋白质.
主要成果:
- 在酵母菌株中,曼诺糖/葡萄糖比的显著变化,其中*Saccharomyces boulardii* (SB62) 显示最高.
- 多糖的分子量在483kDa (*Torulaspora delbrueckii* TD70) 到1349kDa (*Metschnikowia fructicola* MF77) 之间.
- 在研究的四种葡萄酒酵母菌种中识别独特和共享的细胞壁蛋白.
结论:
- 酵母物种在细胞壁曼诺蛋白组成上表现出相当大的多样性.
- 这些发现凸显了针对特定葡萄酒风格进行向酵母菌株选择的潜力.
- 具有特色的MP多样性为其未来在酒中的工业利用提供了基础.
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