scholarly journals Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation

Molecules ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 538 ◽  
Author(s):  
Pei-Tong Liu ◽  
Chang-Qing Duan ◽  
Guo-Liang Yan
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Decanoic Acid ◽  
Isoamyl Acetate ◽  
Aroma Compounds ◽  
Ethyl Esters ◽  
Yeast Fermentation ◽  
Ethyl Hexanoate ◽  
Low Concentrations ◽  
The Individual

To understand the individual enological function of different unsaturated fatty acids (UFAs), the separated effects of three different UFAs, linoleic acid (LA), oleic acid (OA), and α-linolenic acid (ALA), on yeast fermentation and aroma compounds were investigated in the alcoholic fermentation of Cabernet Sauvignon wine. The results showed that, besides concentration, UFAs types could also influence fermentation process and volatiles in final wine. Low concentrations of UFAs (12 and 60 mg/L), especially LA and OA, significantly promoted fermentation activity and most volatiles when compared to the control, however, the effect became the inhibition with increasing concentrations of UFAs (120 and 240 mg/L). It was interesting to find that OA addition (12 and 60 mg/L) could generate more acetate esters (especially isoamyl acetate) in wine, while 12 mg/L LA facilitated more fatty acids formation (octanoic acid and decanoic acid). In comparison, 120 and 240 mg/L ALA produced more amount of C6 alcohols (1-hexanol) and higher alcohols (isobutyl alcohol and 2,3-butanediol). UFAs additions were unfavorable for ethyl esters formation, except for an increment of ethyl hexanoate in 12 mg/L OA wine. As a result, different aromatic profiles of wines were generated by variations of UFAs types and levels, as shown by PCA. The transcriptional data revealed that the expressions of aroma-related genes, such as BAT1, BAT2, PDC1, PDC5, PDC6, ACC1, FAS1, ATF1, EEB1, and EHT1 were correlated with aroma compounds productions in different treatments. Our data suggested that the three UFAs have different enological functions and they could generate different aromatic profiles. Thus, besides concentrations, it is essential to consider the types of UFAs when applying the strategy to adjust UFAs contents to modulate the aromatic quality of wines.

scholarly journals Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1496
Author(s):  
Lorenzo Guerrini ◽  
Piernicola Masella ◽  
Giulia Angeloni ◽  
Andrea Sacconi ◽  
Luca Calamai ◽  
...  
Keyword(s):  
Octanoic Acid ◽  
Decanoic Acid ◽  
Isoamyl Acetate ◽  
Wine Aroma ◽  
Ethyl Hexanoate ◽  
Aroma Profile ◽  
Carbon Dioxide Pressure ◽  
Berry Skins ◽  
Significant Chemical ◽  
Sensory Tests

The present study tested the effect of a slight increase in pressure (from 0 to 1 bar) during the fermentation on the wine aroma profile. Fermentations were carried out with a commercial dry yeast on Sangiovese juice in the absence of berry skins. The wine samples fermented under slight overpressure conditions were found to be significantly different from the control samples produced at atmospheric pressure in relation to several chemical compounds. Concentrations of many esters (i.e., isoamyl acetate, ethyl acetate, ethyl hexanoate, hexyl acetate, ethyl dodecanoate, and ethyl tetradecanoate), and acids (i.e., hexanoic acid, octanoic acid, and decanoic acid) increased, while concentrations of two acids (i.e., isobutyric and isovaleric acid) decreased. These differences, notably the higher concentration of esters, are usually associated with a more intense fruity attribute. Triangular sensory tests revealed that the significant chemical differences were also perceivable; hence, introducing a slight pressure increase during the alcoholic fermentation could be a useful tool in managing the aroma profile of wine.

The Effect of Fatty Acids upon Tumor Cell Respiration and Transplantability

1963 ◽  
Vol 9 (5) ◽  
pp. 530-543 ◽  
Author(s):  
Bernard J Katchman ◽  
Robert E Zipf ◽  
James P F Murphy
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Tumor Cells ◽  
Chemical Structure ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Leukemic Cells ◽  
Endogenous Respiration ◽  
Low Concentrations

Abstract The kinetic effect of palmitate, stearate, oleate, linoleate, and linolenate upon in vitro endogenous respiration of rat chloromyeloid leukemic cells has been investigated. Inhibition of respiration has been correlated with the ability of fatty acids to cause decreased cell viability and cell count; in the bioassay of fatty acid-treated tumor inocula, the increase in animal life span is correlated to the degree of dilution of the inocula due to cell lysis. The degree of lysis is dependent upon the chemical structure of the fatty acid, concentration, and duration of contact; unsaturated fatty acids are more effective than saturated fatty acids. Tumor cells, when incubated at low concentrations of fatty acids, show stimulation of O2 uptake; however, in the bioassay these fatty acid-treated inocula showed no loss in tumor activity. The nature of the physiochemical interaction between fatty acids and tumor cells is discussed.

scholarly journals Albumin stimulates the release of lysophosphatidylcholine from cultured rat hepatocytes

1988 ◽  
Vol 253 (3) ◽  
pp. 693-701 ◽  
Author(s):  
D J Baisted ◽  
B S Robinson ◽  
D E Vance
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Rat Hepatocytes ◽  
Water Soluble ◽  
Measurable Effect ◽  
Rat Hepatocyte ◽  
Low Concentrations ◽  
Cultured Rat Hepatocytes ◽  
Secreted Enzymes

The effect of albumin on the release of [3H]lysophosphatidylcholine from cultured rat hepatocytes prelabelled with [Me-3H]choline was studied. In the absence of serum and albumin from the medium, the cells released essentially no [3H]lysophosphatidylcholine. Albumin stimulated this process dramatically, and it reached a plateau at 2 mg/ml. After an initial lag of 30 min, the release of [3H]lysophosphatidylcholine was linear for at least 4 h. At low concentrations, albumin slightly stimulated [3H]phosphatidylcholine release. The albumin had no measurable effect on the metabolism of cellular [3H]phosphatidylcholine, [3H]lysophosphatidylcholine or [3H]glycerophosphocholine. In addition, albumin did not alter the release of 3H-labelled water-soluble compounds, including [3H]glycerophosphocholine, into the medium. The possibility that the [3H]lysophosphatidylcholine was arising from catabolism of [3H]phosphatidylcholine in the medium by secreted enzymes was excluded. The effect on [3H]lysophosphatidylcholine secretion was also observed when the cells were incubated with alpha-cyclodextrin, a cyclic polysaccharide that has the ability to bind lysophosphatidylcholine. The albumin-released lysophosphatidylcholine was enriched in unsaturated fatty acids. Alteration of the fatty acid composition of cellular phosphatidylcholine gave rise to parallel changes in phosphatidylcholine and lysophosphatidylcholine in the medium. It is concluded that phosphatidylcholine is constantly being degraded in the rat hepatocyte to lysophosphatidylcholine which is released into the medium only when a suitable acceptor is present.

Uncoupling of cardiac cells by fatty acids: structure-activity relationships

1991 ◽  
Vol 260 (3) ◽  
pp. C439-C448 ◽  
Author(s):  
J. M. Burt ◽  
K. D. Massey ◽  
B. N. Minnich
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Decanoic Acid ◽  
Cardiac Cells ◽  
Neonatal Rat ◽  
Heart Cells ◽  
Dependent Manner ◽  
Rat Heart Cells

The permeability and conductance of gap junctions between pairs of neonatal rat heart cells were rapidly and reversibly decreased by oleic acid in a dose- and time-dependent manner. Other unsaturated fatty acids (C-18: cis 6, 9, or 11, and C-18, 16, and 14, cis 9), saturated fatty acids (C-10, 12, and 14), and saturated fatty alcohols (C-8, 10, and 12) also caused uncoupling. The most effective compounds of the unsaturated and saturated fatty acid and saturated fatty alcohol series caused essentially complete uncoupling at comparable aqueous concentrations. However, oleic acid uncoupled cells at membrane concentrations as low as 1 mol%, whereas decanoic acid required upwards of 35 mol%. The channels that support the action potential remained functional at these same membrane concentrations. The data are discussed in terms of the possible mechanism by which these compounds cause uncoupling and the possible role of uncoupling by nonesterified free fatty acids in the initiation of arrhythmias during and after ischemic insults.

PHYSIOLOGICAL INTERACTIONS OF N-SATURATED AND UNSATURATED FATTY ACIDS AND THEIR ESTERS WITH PRE-IMAGINAL STAGES OF AEDES AEGYPTI (DIPTERA: CULICIDAE)

1972 ◽  
Vol 104 (10) ◽  
pp. 1499-1503 ◽  
Author(s):  
M. Sayeed Quraishi
Keyword(s):  
Fatty Acids ◽  
Aedes Aegypti ◽  
Homologous Series ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Single Stage ◽  
Ethyl Esters ◽  
Specific Interactions ◽  
Short Period

AbstractPhysiological interactions of n-saturated fatty acids, trans-2-unsaturated fatty acids and their methyl and ethyl esters with pre-imaginal stages of Aedes aegypti (L.) have been described. Differences in the response of the larvae and pupae to the same chemical and also the specific interactions of some chemicals synchronized with a short period during the development of a single stage have been emphasized. Investigations of a homologous series of fatty acids and their derivatives indicate that earlier statements to the effect that their toxicity increases as the series is ascended, and that maximum toxicity is reached in the vicinity of capric and lauric acids, should not be accepted without modifications.

Hydrolysis of 2-acyl-sn-glycero-3-phosphocholines in guinea pig heart mitochondria

1990 ◽  
Vol 68 (9) ◽  
pp. 1090-1095
Author(s):  
Ketan Badiani ◽  
Leona Page ◽  
Gilbert Arthur
Keyword(s):  
Fatty Acids ◽  
Guinea Pig ◽  
Molecular Species ◽  
Unsaturated Fatty Acids ◽  
Heart Mitochondria ◽  
Molar Ratio ◽  
Guinea Pig Heart ◽  
Rate Of Hydrolysis ◽  
The Individual ◽  
Hydrolysis Of

Although both 2-acyl-sn-glycero-3-phosphocholine and 1-acyl-sn-glycero-3-phosphocholine may be produced from phosphatidylcholine hydrolysis, studies on the former have lagged behind that of the latter. In this study a lysophospholipase A2 that hydrolyses 2-acyl-sn-glycero-3-phosphocholine has been characterized in guinea pig heart mitochondria. The lysophospholipase A2 activity was not dependent on Ca2+ and was inhibited differentially by saturated and unsaturated fatty acids. This lysophospholipase A2 activity was able to discriminate among different molecular species of 2-acyl-sn-glycero-3-phosphocholines when they were presented individually or in pairs. The order of decreasing rates of hydrolysis of different molecular species of 2-lysophosphatidylcholines, when the substrates were presented singly, was 18:2 > 20:4 > 18:1 > 16:0. A differential inhibition of the rate of hydrolysis of the individual substrates was observed when the substrates were presented in pairs. The degree of inhibition was dependent on the molar ratio of the mixed substrates. The characteristics of the enzyme suggest that involvement in the selective release of fatty acids from mitochondrial phosphatidylcholine would depend on a high selectivity of phospholipase A1 for different molecular species of phosphatidylcholine. A lysophospholipase A1 activity was also characterized in the mitochondria with a distinct acyl specificity from the lysophospholipase A2. Other characteristics of the two lysophospholipases suggest that the two reactions are not catalysed by the same enzyme.Key words: lysophospholipases, mitochondria, fatty acid relase, heart.

TOXIC AND TERATOGENIC EFFECTS OF ESTERS OF SATURATED AND UNSATURATED FATTY ACIDS ON HOUSE FLY LARVAE (DIPTERA: MUSCIDAE)

1972 ◽  
Vol 104 (10) ◽  
pp. 1505-1510 ◽  
Author(s):  
M. Sayeed Quraishi
Keyword(s):  
Fatty Acids ◽  
Musca Domestica ◽  
Unsaturated Fatty Acids ◽  
House Fly ◽  
Teratogenic Effect ◽  
Ethyl Esters ◽  
Teratogenic Effects ◽  
Fly Larvae

AbstractToxicities and teratogenic effects on Musca domestica L. of methyl and ethyl esters of fatty acids have been described. In general, esters of fatty acids containing 10 or fewer carbon atoms in the chain are toxic and melanogenic. Esters of higher members are less toxic, but melanogenic. However, esters of acids containing 13 or more carbon atoms in the chain show special interactions with insects, and methyl trans-2-tridecenoate has a teratogenic effect on the developing wing of the house fly.

scholarly journals Effects of vineyard ‘potential’ and grape maturation on the aroma-volatile profile of Grenache wines

OENO One ◽  
2019 ◽  
Vol 53 (4) ◽  
Author(s):  
Ana Escudero ◽  
Ignacio Arias ◽  
Blanca Lacau ◽  
Jesús Astraín ◽  
Cristina Barón ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Aromatic Compound ◽  
Isoamyl Acetate ◽  
Aroma Compounds ◽  
High Potential ◽  
Fatty Acid Ethyl Esters ◽  
Ethyl Esters ◽  
Vitis Vinifera L ◽  
Volatile Phenols ◽  
Wine Region

Background and aims: Wine is a beverage characterized by its pleasant aromatic features. These sensory notes are determined by the specific concentrations of odorous chemical compounds in each wine. Many of these aroma compounds arise directly or indirectly from the grapes, and their formation is affected by both grape metabolism and the viticultural ecosystem. Two studies were done with the 2015 vintage of Vitis vinifera L. cv. Grenache in Denominación Origen Somontano, a wine region of northern Aragon, Spain. In one study, we analysed wine from vineyards with different potentials: high potential, defined by balanced yield and high exposed leaf area (surface foliaire exposée, SFE, expressed in square metres) relative to production (P, expressed as kilograms of grapes) (i.e. high SFE:P ratio); and low potential, defined by unbalanced yield and low SFE:P ratio. In the other study, we analysed wine produced from grapes harvested at different times and therefore at different stages of ripening. The aim was to determine the effects of these variables on the aromatic compound profile of the wines. Methods and results: Concentrations of major aroma compounds were determined by gas chromatography (GC) with flame ionization detection, those of minor and trace aroma compounds by GC–mass spectrometry (MS), and those of pyrazines by thermal desorption–GC coupled with GC–MS. In the first study, wines from high-potential vineyards had higher concentrations of some compounds, such as esters of fermentative origin (isoamyl acetate, ethyl lactate and diethyl succinate), esters of varietal origin (ethyl dihydrocinnamate, methyl vanillate and ethyl vanillate), and terpenols (linalool and geraniol). In contrast, wines from low-potential vineyards had higher concentrations of 3-isopropyl-2-methoxypyrazine, γ-nonalactone and volatile phenols. In the second study, concentrations of varietal compounds such as rotundone and linalool increased with extended maturation. Furthermore, as ripening progressed, the ester to acid ratio for linear fatty acid ethyl esters generally increased while that for branched fatty acid ethyl esters tended to decrease. Acetaldehyde concentration was decreased in wines produced from grapes harvested at the latest date, a result that may be related to increased polyphenol content.Conclusions: The results of these studies provide an approximation of how the aromatic compound profile of a Grenache wine may differ between vineyards with different characteristics.Significance and impact of the study: We suggest explanations for these differences, which may guide the choice of harvest date.

scholarly journals Effect of Yeasts on the Aroma Profile of Sauvignon Blanc Varietal Wine

2018 ◽  
Vol 66 (4) ◽  
pp. 889-896
Author(s):  
Božena Průšová ◽  
Jiří Sochor ◽  
Mojmír Baroň ◽  
Michal Kumšta
Keyword(s):  
Grape Juice ◽  
Isoamyl Acetate ◽  
Ethyl Esters ◽  
Ethyl Hexanoate ◽  
Sauvignon Blanc ◽  
Isobutyl Acetate ◽  
Ethyl Octanoate ◽  
Commercial Yeast ◽  
High Degree ◽  
Ethyl Decanoate

In this study effects of commercial yeast preparations on the aromatic profile of Sauvignon Blanc varietal wine were investigated. Grape juice was divided to 7 experimental variants and fermented spontaneously and using 6 commercial strains of Saccharomyces cerevisiae. In final wine samples, essential analytical parameters and selected aromatic compounds were analysed. The highest content of esters was found out in samples fermented by spontaneous micro‑flora; in this case, concentrations of ethyl hexanoate, ethyl octanoate and ethyl decanoate were 682 µg/L, 735 µg/L and 162 µg/L, respectively. The highest content of acetates was recorded in samples fermented by yeast Vulcaferm Sauvignon; concentrations of isoamyl acetate, 2‑phenylethyl acetate and isobutyl acetate were 7.8 mg/L, 244 µg/L and 137 µg/L, respectively. Yeast strain suitable for cold fermentation (Oenoferm Fredo) produced high amounts of ethyl esters and acetates. As far as the sensory evaluation was concerned, the best rating got the sample fermented by these yeasts; it showed a high degree of smell and flavour cleanness as well as a very good overall harmony.

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