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天然产物酚类双糖苷来源于野火，研究其对加州和俄勒冈葡萄和葡萄酒的影响。

Natural Product Phenolic Diglycosides Created from Wildfires, Defining Their Impact on California and Oregon Grapes and Wines.

机构信息

Department of Chemistry and Biochemistry, University of California, Santa Cruz, California 95064, United States.

SC Laboratories Inc, Santa Cruz, California 95060, United States.

出版信息

J Nat Prod. 2022 Mar 25;85(3):547-561. doi: 10.1021/acs.jnatprod.2c00028. Epub 2022 Mar 3.

DOI:10.1021/acs.jnatprod.2c00028
PMID:35239347
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8961875/
Abstract

Forest fires produce malodorous phenols, bioaccumulated in grapes as odorless phenol glycosides (mono- to tri-), and produce unpleasant wines when these complexes are transformed by glycosidases in saliva. Metabolomic analyses were used to further understand by quantitating marker phenolic diglycosides via UHPLC separations and MS/MS multiple reaction monitoring. A collection of grapes and wines provided data to forecast wine quality of grapes subjected to wildfire smoke infestations; the analytics used a panel of reference compounds (-). Overall, eight different varietals were examined from 2017-2021 vintages involving >218 distinct samples (wines and/or grapes) from 21 different American Viticulture Areas. Results acquired allowed correlation of phenolic diglycoside levels as a function of grape cultivar, varietal clones, and intensity of wildfire smoke. Baseline data were tabulated for nonsmoked samples (especially, Cabernet Sauvignon having a sum - of <6 μg/L) and then compared to those exposed to six other levels of smoke. Outcomes established that (1) analyzing paired samples (bottled wines versus smoke-exposed grapes) can provide diagnostic metabolomic data, (2) phenolic diglycosides are stable in wines aged for >2.5 years, and (3) major gaps exist in our current understanding of this pool of metabolites.

摘要

森林火灾会产生有异味的酚类物质，这些物质会在葡萄中生物累积，形成无味的酚糖苷（单糖至三糖），当这些复合物被唾液中的糖苷酶转化时，会产生令人不快的葡萄酒。代谢组学分析被用来进一步理解，通过 UHPLC 分离和 MS/MS 多重反应监测来定量标记酚类二糖苷。收集了葡萄和葡萄酒的数据，用于预测受野火烟雾侵袭的葡萄的葡萄酒质量；分析使用了一组参考化合物（-）。总的来说，从 2017 年到 2021 年的不同年份，对八个不同的品种进行了检查，涉及 21 个不同的美国葡萄种植区的 218 多个不同样本（葡萄酒和/或葡萄）。获得的结果允许将二糖苷水平与葡萄品种、品种克隆和野火烟雾强度相关联。对未吸烟样本（尤其是赤霞珠的总和<6μg/L）进行了制表基线数据，然后将其与暴露于其他六种烟雾水平的样本进行了比较。结果表明：（1）分析配对样本（瓶装葡萄酒与暴露于烟雾的葡萄）可以提供诊断代谢组学数据；（2）酚二糖苷在陈年超过 2.5 年的葡萄酒中稳定；（3）我们对这组代谢物的理解存在很大差距。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bc68/8961875/3485539c92e9/np2c00028_0008.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bc68/8961875/3485539c92e9/np2c00028_0008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bc68/8961875/5541e18c98ab/np2c00028_0001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bc68/8961875/684a1524a051/np2c00028_0009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bc68/8961875/4384ef8b7f8c/np2c00028_0002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bc68/8961875/205cdd452b7c/np2c00028_0003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bc68/8961875/5e1c5673c496/np2c00028_0004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bc68/8961875/92f97e190528/np2c00028_0005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bc68/8961875/9a90d02fd360/np2c00028_0006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bc68/8961875/1c07966fe080/np2c00028_0007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bc68/8961875/3485539c92e9/np2c00028_0008.jpg

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