Impact of Botrytis cinerea Contamination on the Characteristics and Foamability of Yeast Macromolecules Released during the Alcoholic Fermentation of a Model Grape Juice
Abstract
:1. Introduction
2. Results and Discussion
2.1. Proteins Secreted by Botrytis during the Culture of the Fungus
2.2. Protease Activity on BSA Followed by SDS-PAGE
2.3. Botrytis Protease Activity on Yeast Proteins Followed by SDS-PAGE
2.4. Botrytis Enzyme Activities on Yeast Macromolecules Followed by SEC-MALLS
2.5. Wine Foam Characteristics
3. Materials and Methods
3.1. Botrytis Cinerea Culture Conditions
3.2. Isolation and Quantification of B. Cinerea Proteins
3.3. Evidence of Botrytis Proteasic Activity
3.4. Model Juice Alcoholic Fermentation
3.5. Yeast Protein Analysis by SDS-PAGE
3.6. Isolation of Polysaccharide Fractions
3.7. Multi-Detector High Performance Size Exclusion Chromatography (HPSEC)
3.8. Sugar and Ethanol Contents
3.9. Foamability
3.10. Statistics
Author Contributions
Funding
Conflicts of Interest
References
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Sample Availability: Samples are not available from the authors. |
Fexp | F* | ||
---|---|---|---|
18-2007 S vs. 18-2007 B | S*** | 227.02 | 25.41 (P < 0.001) |
HPS S vs. HPS B | S*** | 46.95 | 25.41 (P < 0.001) |
18-2007 S vs. HPS S | NS | 0.36 | 5.32 (P < 0.05) |
18-2007 B vs. HPS B | NS | 3.38 | 5.32 (P < 0.05) |
S. c. 18-2007 | S. c. 18-2007 + B. Cinerea | S. c. HPS | S. c. HPS + B. Cinerea | S. c. IFI 473 | S. c. IFI 473 + B. Cinerea | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Means | S.D | Means | S.D | p-Value | Means | S.D | Means | S.D | p-Value | Means | S.D | Means | S.D | p-Value | |
Mn (g/mol) | 207 833 | ±27 775 | 143 850 | ±8 980 | 0.057 | 207 350 | ±6 250 | 170 433 | ±23 481 | 0.058 | 214 466 | ±15 315 | 161 100 | ±12 162 | 0.026 |
Mw (g/mol) | 423 033 | ±52 465 | 313 050 | ±37 547 | 0.086 | 361 550 | ±129 40 | 24 666 | ±24 808 | 0.158 | 478 766 | ±41 101 | 412 050 | ±23 263 | 0.136 |
Mw/Mn | 2.03 | ±0.07 | 2.17 | ±0.12 | 0.232 | 1.74 | ±0.00 | 1.91 | ±0.12 | 0.174 | 2.23 | ±0.10 | 2.55 | ±0.04 | 0.029 |
Rz | 19.83 | ±1.81 | 24.15 | ±6.43 | 0.322 | 17.44 | ±0.50 | 16.76 | ±0.65 | 0.311 | 23.03 | ±0.90 | 24.75 | ±1.48 | 0.194 |
[ŋ] (mL/g) | 40.71 | ±0.62 | 35.16 | ±3.91 | 0.078 | 38.68 | ±0.18 | 43.27 | ±1.12 | 0.012 | 45.22 | ±2.85 | 42.58 | ±2.92 | 0.389 |
Rh | 12.93 | ±0.52 | 11.225 | ±0.75 | 0.054 | 12.26 | ±0.16 | 12.24 | ±0.20 | 0.910 | 3.57 | ±0.39 | 12.52 | ±0.52 | 0.078 |
mass (µg)c | 51.4 | ±10.1 | 56.7 | ±4.8 | 0.455 | 47.6 | ±1.02 | 38.1 | ±4.3 | 0.062 | 50.8 | ±0.4 | 43.7 | ±3.0 | 0.052 |
Range 1 | 77.2 | ±2.8 | 83.2 | ±4.0 | 0.099 | 80.1 | ±5.3 | 89.4 | ±5.2 | 0.098 | 80.8 | ±1.5 | 87.5 | ±1.9 | 0.009 |
Range 2 | 18.2 | ±1.8 | 13.7 | ±2.4 | 0.066 | 14.3 | ±4.1 | 7.9 | ±4.9 | 0.158 | 14.7 | ±1.0 | 9.9 | ±1.0 | 0.004 |
Range 3 | 4.6 | ±1.4 | 2.8 | ±1.3 | 0.188 | 5.0 | ±1.2 | 2.4 | ±0.6 | 0.031 | 4.16 | ±0.9 | 2.2 | ±0.6 | 0.042 |
Time (s) | T16 | T23 | T35 | T53 |
---|---|---|---|---|
18-2007 S vs. 18-2007 B | S * | S * | S | S |
HPS S vs. HPS B | S * | S | S | S * |
IFI S vs. IFI B | S *** | S *** | S *** | S *** |
18-2007 S vs. HPS S | NS | NS | NS | NS |
18-2007 S vs. IFI S | NS | NS | NS | NS |
HPS S vs. IFI S | NS | NS | NS | NS |
18-2007 B vs. HPS B | NS | NS | NS | NS |
18-2007 B vs. IFI B | S* | S | S | S |
HPS B vs. IFI B | NS | NS | NS | NS |
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Marchal, R.; Salmon, T.; Gonzalez, R.; Kemp, B.; Vrigneau, C.; Williams, P.; Doco, T. Impact of Botrytis cinerea Contamination on the Characteristics and Foamability of Yeast Macromolecules Released during the Alcoholic Fermentation of a Model Grape Juice. Molecules 2020, 25, 472. https://doi.org/10.3390/molecules25030472
Marchal R, Salmon T, Gonzalez R, Kemp B, Vrigneau C, Williams P, Doco T. Impact of Botrytis cinerea Contamination on the Characteristics and Foamability of Yeast Macromolecules Released during the Alcoholic Fermentation of a Model Grape Juice. Molecules. 2020; 25(3):472. https://doi.org/10.3390/molecules25030472
Chicago/Turabian StyleMarchal, Richard, Thomas Salmon, Ramon Gonzalez, Belinda Kemp, Céline Vrigneau, Pascale Williams, and Thierry Doco. 2020. "Impact of Botrytis cinerea Contamination on the Characteristics and Foamability of Yeast Macromolecules Released during the Alcoholic Fermentation of a Model Grape Juice" Molecules 25, no. 3: 472. https://doi.org/10.3390/molecules25030472