解析酿酒葡萄VvCYP76F14的三底物-三产物反应机制以改善葡萄酒香气。
Unraveling the trisubstrate-triproduct reaction mechanisms of wine grape VvCYP76F14 to improve wine bouquet.
作者信息
Song Zhizhong, Tang Meiling, Xiao Huilin, Xu Houhua, Shi Matthew, Dark Adeeba, Xie Zhenqiang, Peng Bin
机构信息
Jiangsu Vocational College of Agriculture and Forestry, Zhenjiang 212499, China; Department of Plant Science, University of Cambridge, Cambridge CB2 3EA, UK; College of Horticulture, Ludong University/Yantai Technology Center of Characteristic Plant Gene Editing and Germplasm Innovation, Yantai 264025, China.
College of Horticulture, Ludong University/Yantai Technology Center of Characteristic Plant Gene Editing and Germplasm Innovation, Yantai 264025, China; Yantai Academy of Agricultural Sciences, Yantai 265599, China; Shandong Technology Innovation Center of Wine Grape and Wine/ COFCO Great Wall Wine (Penglai) Co., Ltd, Yantai, 264000, China.
出版信息
Food Chem. 2025 May 15;474:143077. doi: 10.1016/j.foodchem.2025.143077. Epub 2025 Jan 27.
Bouquet is a captivating wine characteristic that affects consumer consumption. Wine lactone correlates with both precursor ((E)-8-carboxylinalool) concentration and wine age that has the greatest contribution to bouquet. In wine grape, cytochrome P450 VvCYP76F14 can catalyze trisubstrate-triproduct reaction processes (hydroxylation, dehydrogenation and carboxylation) to produce (E)-8-carboxylinalool. However, the exact mechanism of the whole reaction is unclear. Here, we unraveled the multi-catalysis mechanism with the aim of rapid conversion of linalool into (E)-8-carboxylinalool in winemaking. Results showed that the redox partner NADPH cytochrome P450 reductase (VvCPR1) was indispensable for hydroxylation and carboxylation, but not dehydrogenation oxidation. Furthermore, the VvCYP76F14-VvCPR1 complex was introduced in the aging stage of winemaking and results showed that the complex could improve the bouquet by increasing the content of wine lactone and shortening the aging time. Nonetheless, this study reveals the trisubstrate-triproduct reaction mechanism of VvCYP76F14 and the VvCYP76F14/VvCPR1 complex has the potential use for wine bouquet enrichment.
酒香是一种影响消费者饮酒体验的迷人葡萄酒特性。葡萄酒内酯与前体物质（(E)-8-羧基芳樟醇）浓度以及对酒香贡献最大的葡萄酒陈酿时间相关。在酿酒葡萄中，细胞色素P450 VvCYP76F14可催化三底物-三产物反应过程（羟基化、脱氢和羧化）以生成(E)-8-羧基芳樟醇。然而，整个反应的确切机制尚不清楚。在此，我们揭示了多催化机制，旨在在酿酒过程中将芳樟醇快速转化为(E)-8-羧基芳樟醇。结果表明，氧化还原伴侣NADPH细胞色素P450还原酶（VvCPR1）对于羟基化和羧化是不可或缺的，但对于脱氢氧化并非如此。此外，在酿酒的陈酿阶段引入了VvCYP76F14-VvCPR1复合物，结果表明该复合物可通过增加葡萄酒内酯含量和缩短陈酿时间来改善酒香。尽管如此，本研究揭示了VvCYP76F14的三底物-三产物反应机制，并且VvCYP76F14/VvCPR1复合物具有用于丰富葡萄酒酒香的潜在用途。
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