IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
J Agric Food Chem. 2012 Jul 25;60(29):7252-61. doi: 10.1021/jf300389v. Epub 2012 Jul 13.
This study is focused on the evaluation of the impact of Saccharomyces cerevisiae metabolism in the profile of compounds with antioxidant capacity in a synthetic wine during fermentation. A bioanalytical pipeline, which allows for biological systems fingerprinting and sample classification by combining electrochemical features with biochemical background, is proposed. To achieve this objective, alcoholic fermentations of a minimal medium supplemented with phenolic acids were evaluated daily during 11 days, for electrochemical profile, phenolic acids, and the volatile fermentation fraction, using cyclic voltametry, high-performance liquid chromatography-diode array detection, and headspace/solid-phase microextraction/gas chromatography-mass spectrometry (target and nontarget approaches), respectively. It was found that acetic acid, 2-phenylethanol, and isoamyl acetate are compounds with a significative contribution for samples metabolic variability, and the electrochemical features demonstrated redox-potential changes throughout the alcoholic fermentations, showing at the end a similar pattern to normal wines. Moreover, S. cerevisiae had the capacity of producing chlorogenic acid in the supplemented medium fermentation from simple precursors present in the minimal medium.
本研究专注于评估酿酒酵母代谢对合成葡萄酒中具有抗氧化能力的化合物在发酵过程中组成的影响。提出了一种生物分析管道，该管道通过将电化学特征与生化背景相结合，实现对生物系统的指纹识别和样品分类。为了实现这一目标，使用循环伏安法、高效液相色谱-二极管阵列检测和顶空/固相微萃取/气相色谱-质谱法（靶向和非靶向方法），分别对添加酚酸的最小培养基的酒精发酵进行了 11 天的日常评估，电化学特征、酚酸和挥发性发酵馏分。结果发现，乙酸、2-苯乙醇和异戊酸酯是对样品代谢变异性有显著贡献的化合物，电化学特征显示出整个酒精发酵过程中氧化还原电位的变化，最后呈现出与正常葡萄酒相似的模式。此外，酿酒酵母具有从最小培养基中存在的简单前体在添加培养基发酵中产生绿原酸的能力。
