Comparative study of different commercial enzymes on release of glycosylated volatile compounds in white grapes using SPE/GC-MS.

Glycosides represent a large source of potential flavor in grape must. Commercial preparations enzymes with glycosidase activity are commonly employed to enhance wine aroma. In this study, we conducted an evaluation of twelve commercial enzymes to assess their effectiveness in releasing volatile compounds from their conjugated forms in a white grape must under laboratory conditions by solid-liquid extraction (SPE) and gas chromatography-mass spectrometry (GC-MS).

Discovery and Mechanistic Elucidation of NQO1-Bioactivatable Small Molecules That Overcome Resistance to Degraders.

Degraders hold the promise to efficiently inactivate previously intractable disease-relevant targets. Unlike traditional inhibitors, degraders act substoichiometrically and rely on the hijacked proteolysis machinery, which can also act as an entry point for resistance. To fully harness the potential of targeted protein degradation, it is crucial to comprehend resistance mechanisms and formulate effective strategies to overcome them.

Modulation of Functional Phosphorylation Sites by Basic Residues in the Unique Domain of c-Src.

In contrast to the well-studied canonical regulatory mechanisms, the way by which the recently discovered Src N-terminal regulatory element (SNRE) modulates Src activity is not yet well understood. Phosphorylation of serine and threonine residues modulates the charge distribution along the disordered region of the SNRE and may affect a fuzzy complex with the SH3 domain that is believed to act as an information transduction element. The pre-existing positively charged sites can interact with the newly introduced phosphate groups by modulating their acidity, introducing local conformational restrictions, or by coupling various phosphosites into a functional unit.

Time-resolved transcriptomic profiling of the developing rabbit's lungs: impact of premature birth and implications for modelling bronchopulmonary dysplasia.

Background: Premature birth, perinatal inflammation, and life-saving therapies such as postnatal oxygen and mechanical ventilation are strongly associated with the development of bronchopulmonary dysplasia (BPD); these risk factors, alone or combined, cause lung inflammation and alter programmed molecular patterns of normal lung development. The current knowledge on the molecular regulation of lung development mainly derives from mechanistic studies conducted in newborn rodents exposed to postnatal hyperoxia, which have been proven useful but have some limitations.

Methods: Here, we used the rabbit model of BPD as a cost-effective alternative model that mirrors human lung development and, in addition, enables investigating the impact of premature birth per se on the pathophysiology of BPD without further perinatal insults (e.

Relative impact of oenological tannins in model solutions and red wine according to phenolic, antioxidant, and sensory traits.

Oenological tannins (OETs) are winemaking processing aids used to facilitate stabilization and fining, to increase the antioxidant capacity, and to promote colour stability of grape juice and wine. A wide variability of pure or mix formulates are available for winemaking purposes, including hydrolysable tannins (gallotannins and ellagitannins), proanthocyanidins from grape skins and seeds (prodelphinidins and procyanidins), and from exotic wood (prorobinetinidins and profisetinidins). In this study, seventeen OETs pure and mix formulates were characterized in terms of polyphenolic content and antioxidant capacity in a model wine and in a red wine after one-month storage, as well as aroma, astringency, and bitterness sensory characteristics in water and red wine.

Improving the Phenolic Content of Tempranillo Grapes by Sustainable Strategies in the Vineyard.

Wine phenolics are of considerable interest due to their implication in the organoleptic appreciation of wines and due to their bioactive functions as antioxidants. In this work, the effects of sustainable strategies in the vineyard, regulated deficit irrigation treatments (RDI) and crop load level (CL) on Tempranillo grape phenolics over two seasons was studied. Rainfed (T), early (EDI) and late (LDI) regulated deficit irrigation was applied.

Proteomic Tools for the Quantitative Analysis of Artificial Peptide Libraries: Detection and Characterization of Target-Amplified PD-1 Inhibitors.

We report a quantitative proteomics data analysis pipeline, which coupled to protein-directed dynamic combinatorial chemistry (DDC) experiments, enables the rapid discovery and direct characterization of protein-protein interaction (PPI) modulators. A low-affinity PD-1 binder was incubated with a library of >100 D-peptides under thiol-exchange favoring conditions, in the presence of the target protein PD-1, and we determined the S-linked dimeric species that resulted, amplified in the protein samples versus the controls. We chemically synthesized the target dimer candidates and validated them by thermophoresis binding and protein-protein interaction assays.

Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines.

The aim of this work was to study the influence of early basal leaf removal on Aglianico wines produced in the Apulia region (Italy). Three treatments were carried out, where 100% of fruit-zone leaves on the north (DN), south (DS) and on both sides of the canopy (DNS) were removed. A control (CT), where all basal leaves were retained, was also performed.

Production and characterization of a new distilled beverage from green coffee seed residue.

This study evaluated green coffee seed residue (GCSR) as an alternative substrate for producing distilled beverages. Two proportions of GCSR, 10% and 20% (w/v), were fermented and distilled in a copper alembic still. The spirits were characterized by GC-FID, HS-SPME GC-MS, and sensory analysis by trained panelists.

Protamine Characterization by Top-Down Proteomics: Boosting Proteoform Identification with DBSCAN.

Protamines replace histones as the main nuclear protein in the sperm cells of many species and play a crucial role in compacting the paternal genome. Human spermatozoa contain protamine 1 (P1) and the family of protamine 2 (P2) proteins. Alterations in protamine PTMs or the P1/P2 ratio may be associated with male infertility.

Chemical composition and sensory properties of Albariño wine: Fertigation effects.

Interannual climate variability and management practices, including fertigation, can alter volatile compound concentrations in wines from a given grapevine cultivar. These compounds are highly relevant for wine aroma. The current study aimed to assess the effect of two levels of fertigation on the volatile composition and sensory properties of wines from Albariño grown in two vineyards in NW Spain over three years.

Production of a Distilled Spirit Using Cassava Flour as Raw Material: Chemical Characterization and Sensory Profile.

Cassava plays a key role in the food production and economies of several countries worldwide. Due to its starch content, alcoholic fermentation is a promising transformation process for adding value to cassava. However, most of the existing cassava beverages are from traditional origin, with the yields and quality often poorly known or controlled due to the use of artisanal production processes.

Validation of a LLME/GC-MS Methodology for Quantification of Volatile Compounds in Fermented Beverages.

Knowledge of composition of beverages volatile fraction is essential for understanding their sensory attributes. Analysis of volatile compounds predominantly resorts to gas chromatography coupled with mass spectrometry (GC-MS). Often a previous concentration step is required to quantify compounds found at low concentrations.

Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production.

Plant proteins have been proposed as an alternative to animal-origin proteins in the wine industry because they are allergen-free and vegan-friendly. The aim of this study was to evaluate the effectiveness of plant proteins as fining agents on red wines with different phenolic composition. Two formulations for commercially available vegetal proteins (potato and pea origin) were assessed at two doses to modulate the fining treatment to the wine phenolic profile.

Abiotic stress management and Verdejo wine composition: cluster thinning in different water regimes.

Background: The effects of cluster thinning (TH) on Verdejo wine composition were studied. Cluster thinning was applied in three water regimes (WR) (R0, rainfed control; R25, drip-irrigated at 25% ETo, and R50, drip-irrigated at 50% ETo) during the 2012-2014 seasons.

Results: Cluster thinning advanced grape maturity, although this was only significant in 2012.

Characterization of Human Sperm Protamine Proteoforms through a Combination of Top-Down and Bottom-Up Mass Spectrometry Approaches.

Protamine 1 (P1) and protamine 2 (P2) family are extremely basic, sperm-specific proteins, packing 85-95% of the paternal DNA. P1 is synthesized as a mature form, whereas P2 components (HP2, HP3, and HP4) arise from the proteolysis of the precursor (pre-P2). Due to the particular protamine physical-chemical properties, their identification by standardized bottom-up mass spectrometry (MS) strategies is not straightforward.

Top-Down Proteomics Applied to Human Cerebrospinal Fluid.

Cerebrospinal fluid (CSF) is the fluid of choice to study pathologies and disorders of the central nervous system (CNS). Its composition, especially its proteins and peptides, holds the promise that it may reflect the pathological state of an individual. Traditionally, proteins and peptides in CSF have been analyzed using bottom-up proteomics technologies in the search of high proteome coverage.

Effect of the timing of water deficit on the must amino acid profile of Tempranillo grapes grown under the semiarid conditions of SW Spain.

Must nitrogen is very important for successful fermentation. Irrigation can influence vine nitrogen availability, and therefore must nitrogen content and wine quality. The aim of this work was to assess the effect of vine water status on the nitrogen concentration of cv.

Grape VOCs Response to Postharvest Short-Term Ozone Treatments.

Ozone has been recently recognized as an efficient sanitizing agent in wine industry because of its powerful oxidizing properties. Furthermore, postharvest treatments of grapes with ozone can stimulate defense responses by synthetizing secondary metabolites against oxidative stress. In this study, the effect of postharvest short-term ozone treatments was assessed for the first time on free and glycosylated volatile organic compounds (VOCs) of winegrapes.

Assessment fertigation effects on chemical composition of Vitis vinifera L. cv. Albariño.

Vineyard management can influence the growth and yield components in the vineyards and therefore on the grape and wine quality. In this work, a chemical study was conducted (2014-2015) to examine the effect of fertigation on chemical composition of Albariño. A control (Rain-fed) and fertigation (60% and 100%) treatments were apply at same irrigation depth, where fertigation 100% is complete nutrient requirements to Albariño trellis system in this location (Rias Baixas AOC, NW Spain).

Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines.

The effects of the carbonic maceration and conventional winemaking on the volatile composition and aromatic sensory characteristics of Tempranillo Blanco wines were studied for the first time, during three consecutive vintages. Relationships between instrumental (volatiles) and sensory variables were analyzed applying partial least squares regression (PLS). Carbonic macerated wines had higher contents of alcohols and carbonyl compounds, yet lower concentrations of C alcohols and volatile acids than wines conventionally produced.

On-vine withering process of 'Moscato bianco' grapes: effect of cane-cut system on volatile composition.

Background: Cane-cut on-vine withering is a grape dehydration technique used for dry and sweet wine production. The aim of this work was to study the influence of the cane-cut technique applied at harvest to Moscato bianco grapes during the on-vine withering process to produce dehydrated berries with a different chemical composition and a volatile profile.

Results: After 24 days of dehydration, an on-vine withering system using the cane-cut technique induced an increase in the total volatile content compared with grapes produced with a normal on-vine withering process.

Ozone Improves the Aromatic Fingerprint of White Grapes.

Ozone, a powerful oxidative stressor, has been recently used in wine industry as sanitizing agent to reduce spoilage microflora on grapes. In this study, we evaluated ozone-induced metabolic and molecular responses during postharvest grape dehydration. Ozone increased the contents of total volatile organic compounds (VOCs), which have a great impact on the organoleptic properties of grapes and wines.

Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-Cane, and Parral Training Systems on the Volatile Composition of Albariño Wines.

Viticultural practices influence both grape and wine quality. The influence of training systems on volatile composition was investigated for Albariño wine from Rías Baixas AOC in Northwest Spain. The odoriferous contribution of the compounds to the wine aroma was also studied.

Early leaf removal applied in warm climatic conditions: Impact on Tempranillo wine volatiles.

Defoliation is a cultural practice with demonstrated benefits in grape and wine quality. The objective of this study was to evaluate the effect of early leaf removal applied in warm climatic conditions on volatile composition of Tempranillo wines. During three consecutive vintages (2009-2011) wine volatile compounds (alcohols, C-compounds, ethyl esters, acetates, volatile acids, lactones and carbonyl compounds) from defoliated and non-defoliated vines were identified and quantified by GC-MS.