A new methodology to determine cell wall mannoprotein content and release in wine yeasts
Representing around 40% of the cell wall dry weight, mannoproteins are complex macromolecules structurally composed of polymers of sugar, 98% being mannose, covalently linked to peptides. Along the last two decades, these compounds have gained ground as very relevant molecules in the field of winemaking, mainly due to their positive contributions in the development of appreciated organoleptic features and to their contribution in the chemical stabilization of wine. Several methodologies have been recently proposed to achieve the quantification of these compounds. However, these methodologies are laborious, time consuming and do not allow a global quantification of these macromolecules. In this paper, an easy, reliable and fast forward methodology for the quantification of mannoproteins in model must is proposed and evaluated. Its application in the quantification of mannoproteins content in yeast cell wall is also demonstrated.
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Format: | artículo biblioteca |
Language: | English |
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Elsevier
2011
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Subjects: | Wine yeas, Mannoproteins, Cell walls, Polysaccharide quantification, |
Online Access: | http://hdl.handle.net/10261/41021 http://dx.doi.org/10.13039/501100004837 |
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dig-iata-es-10261-410212017-03-07T16:17:10Z A new methodology to determine cell wall mannoprotein content and release in wine yeasts Quirós Asensio, Manuel Morales, Pilar Pérez-Través, Laura Barcenilla, José M. González García, Ramón Ministerio de Ciencia e Innovación (España) Wine yeas Mannoproteins Cell walls Polysaccharide quantification Representing around 40% of the cell wall dry weight, mannoproteins are complex macromolecules structurally composed of polymers of sugar, 98% being mannose, covalently linked to peptides. Along the last two decades, these compounds have gained ground as very relevant molecules in the field of winemaking, mainly due to their positive contributions in the development of appreciated organoleptic features and to their contribution in the chemical stabilization of wine. Several methodologies have been recently proposed to achieve the quantification of these compounds. However, these methodologies are laborious, time consuming and do not allow a global quantification of these macromolecules. In this paper, an easy, reliable and fast forward methodology for the quantification of mannoproteins in model must is proposed and evaluated. Its application in the quantification of mannoproteins content in yeast cell wall is also demonstrated. This work was supported by the Spanish Ministerio de Ciencia e Innovación (project AGL2006-02558). The authors are grateful to Rubén Martínez Moreno and Vanessa Penacho Martín for participating in the reproducibility assays included in this work and to Laura López Berges and Cristina Juez Ojeda for excellent technical assistance. Peer reviewed 2011-10-13T09:12:36Z 2011-10-13T09:12:36Z 2011 artículo http://purl.org/coar/resource_type/c_6501 Food Chemistry 125(2): 760-766 (2011) 0308-8146 http://hdl.handle.net/10261/41021 10.1016/j.foodchem.2010.08.066 http://dx.doi.org/10.13039/501100004837 en http://dx.doi.org/10.1016/j.foodchem.2010.08.066 open Elsevier |
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Wine yeas Mannoproteins Cell walls Polysaccharide quantification Wine yeas Mannoproteins Cell walls Polysaccharide quantification |
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Wine yeas Mannoproteins Cell walls Polysaccharide quantification Wine yeas Mannoproteins Cell walls Polysaccharide quantification Quirós Asensio, Manuel Morales, Pilar Pérez-Través, Laura Barcenilla, José M. González García, Ramón A new methodology to determine cell wall mannoprotein content and release in wine yeasts |
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Representing around 40% of the cell wall dry weight, mannoproteins are complex macromolecules structurally composed of polymers of sugar, 98% being mannose, covalently linked to peptides. Along the last two decades, these compounds have gained ground as very relevant molecules in the field of winemaking, mainly due to their positive contributions in the development of appreciated organoleptic features and to their contribution in the chemical stabilization of wine. Several methodologies have been recently proposed to achieve the quantification of these compounds. However, these methodologies are laborious, time consuming and do not allow a global quantification of these macromolecules. In this paper, an easy, reliable and fast forward methodology for the quantification of mannoproteins in model must is proposed and evaluated. Its application in the quantification of mannoproteins content in yeast cell wall is also demonstrated. |
author2 |
Ministerio de Ciencia e Innovación (España) |
author_facet |
Ministerio de Ciencia e Innovación (España) Quirós Asensio, Manuel Morales, Pilar Pérez-Través, Laura Barcenilla, José M. González García, Ramón |
format |
artículo |
topic_facet |
Wine yeas Mannoproteins Cell walls Polysaccharide quantification |
author |
Quirós Asensio, Manuel Morales, Pilar Pérez-Través, Laura Barcenilla, José M. González García, Ramón |
author_sort |
Quirós Asensio, Manuel |
title |
A new methodology to determine cell wall mannoprotein content and release in wine yeasts |
title_short |
A new methodology to determine cell wall mannoprotein content and release in wine yeasts |
title_full |
A new methodology to determine cell wall mannoprotein content and release in wine yeasts |
title_fullStr |
A new methodology to determine cell wall mannoprotein content and release in wine yeasts |
title_full_unstemmed |
A new methodology to determine cell wall mannoprotein content and release in wine yeasts |
title_sort |
new methodology to determine cell wall mannoprotein content and release in wine yeasts |
publisher |
Elsevier |
publishDate |
2011 |
url |
http://hdl.handle.net/10261/41021 http://dx.doi.org/10.13039/501100004837 |
work_keys_str_mv |
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