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Biomolecules
Volume 13
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10.3390/biom13030451
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Article

Peptidomics as a Tool to Assess the Cleavage of Wine Haze Proteins by Peptidases from Drosophila suzukii Larvae

by
Wendell Albuquerque
1,
Parviz Ghezellou
2,
Kwang-Zin Lee
3,
Quintus Schneider
1,
Phillip Gross
1,
Tobias Kessel
3,
Bodunrin Omokungbe
3,
Bernhard Spengler
2,
Andreas Vilcinskas
3,4,
Holger Zorn
1,3 and
Martin Gand
1,*
1
Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
2
Institute of Inorganic and Analytical Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
3
Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
4
Institute for Insect Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392 Giessen, Germany
*
Author to whom correspondence should be addressed.
Biomolecules 2023, 13(3), 451; https://doi.org/10.3390/biom13030451
Submission received: 2 February 2023 / Revised: 20 February 2023 / Accepted: 23 February 2023 / Published: 28 February 2023
(This article belongs to the Special Issue 2nd Edition: Biochemistry of Wine and Beer)
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Abstract

Thermolabile grape berry proteins such as thaumatin-like proteins (TLPs) and chitinases (CHIs) promote haze formation in bottled wines if not properly fined. As a natural grapevine pest, the spotted-wing fly Drosophila suzukii is a promising source of peptidases that break down grape berry proteins because the larvae develop and feed inside mature berries. Therefore, we produced recombinant TLP and CHI as model thermolabile wine haze proteins and applied a peptidomics strategy to investigate whether D. suzukii larval peptidases were able to digest them under acidic conditions (pH 3.5), which are typically found in winemaking practices. The activity of the novel peptidases was confirmed by mass spectrometry, and cleavage sites within the wine haze proteins were visualized in 3D protein models. The combination of recombinant haze proteins and peptidomics provides a valuable screening tool to identify optimal peptidases suitable for clarification processes in the winemaking industry.
Keywords: peptidases; peptidomics; Drosophila suzukii; thaumatin-like proteins; chitinases; recombinant proteins; wine haze peptidases; peptidomics; Drosophila suzukii; thaumatin-like proteins; chitinases; recombinant proteins; wine haze

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MDPI and ACS Style

Albuquerque, W.; Ghezellou, P.; Lee, K.-Z.; Schneider, Q.; Gross, P.; Kessel, T.; Omokungbe, B.; Spengler, B.; Vilcinskas, A.; Zorn, H.; et al. Peptidomics as a Tool to Assess the Cleavage of Wine Haze Proteins by Peptidases from Drosophila suzukii Larvae. Biomolecules 2023, 13, 451. https://doi.org/10.3390/biom13030451

AMA Style

Albuquerque W, Ghezellou P, Lee K-Z, Schneider Q, Gross P, Kessel T, Omokungbe B, Spengler B, Vilcinskas A, Zorn H, et al. Peptidomics as a Tool to Assess the Cleavage of Wine Haze Proteins by Peptidases from Drosophila suzukii Larvae. Biomolecules. 2023; 13(3):451. https://doi.org/10.3390/biom13030451

Chicago/Turabian Style

Albuquerque, Wendell, Parviz Ghezellou, Kwang-Zin Lee, Quintus Schneider, Phillip Gross, Tobias Kessel, Bodunrin Omokungbe, Bernhard Spengler, Andreas Vilcinskas, Holger Zorn, and et al. 2023. "Peptidomics as a Tool to Assess the Cleavage of Wine Haze Proteins by Peptidases from Drosophila suzukii Larvae" Biomolecules 13, no. 3: 451. https://doi.org/10.3390/biom13030451

APA Style

Albuquerque, W., Ghezellou, P., Lee, K.-Z., Schneider, Q., Gross, P., Kessel, T., Omokungbe, B., Spengler, B., Vilcinskas, A., Zorn, H., & Gand, M. (2023). Peptidomics as a Tool to Assess the Cleavage of Wine Haze Proteins by Peptidases from Drosophila suzukii Larvae. Biomolecules, 13(3), 451. https://doi.org/10.3390/biom13030451

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