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Exploring Putative Kokumi Oligopeptides in Classic Sparkling Wines with a UHPLC-ESI-MS/MS Targeted Protocol
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    Bioactive Constituents, Metabolites, and Functions

    Exploring Putative Kokumi Oligopeptides in Classic Sparkling Wines with a UHPLC-ESI-MS/MS Targeted Protocol
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    • Daniele Perenzoni
      Daniele Perenzoni
      Metabolomics Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38098 San Michele all’Adige, Italy
    • Luca Dellafiora*
      Luca Dellafiora
      Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
      *Email: [email protected]
    • Florinda Perugino
      Florinda Perugino
      Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
      Department of Biology, University of Naples Federico II, Via Cinthia, 80126 Naples, Italy
    • Urska Vrhovsek
      Urska Vrhovsek
      Metabolomics Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38098 San Michele all’Adige, Italy
    • Paola Piombino
      Paola Piombino
      Department of Agricultural Science, Division of Vine and Wine Sciences, University of Naples Federico II, 83100 Avellino, Italy
    • Elisabetta Pittari
      Elisabetta Pittari
      Department of Agricultural Science, Division of Vine and Wine Sciences, University of Naples Federico II, 83100 Avellino, Italy
    • Raffaele Guzzon
      Raffaele Guzzon
      Technology Transfer Centre, Fondazione Edmund Mach, 38098 San Michele all’Adige, Italy
    • Luigi Moio
      Luigi Moio
      Department of Agricultural Science, Division of Vine and Wine Sciences, University of Naples Federico II, 83100 Avellino, Italy
      More by Luigi Moio
    • Gianni Galaverna
      Gianni Galaverna
      Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
    • Fulvio Mattivi*
      Fulvio Mattivi
      Metabolomics Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38098 San Michele all’Adige, Italy
      *Email: [email protected]
    Other Access OptionsSupporting Information (1)

    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2024, 72, 47, 26189–26208
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    https://doi.org/10.1021/acs.jafc.4c08213
    Published November 14, 2024
    Copyright © 2024 American Chemical Society

    Abstract

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    Some oligopeptides can impart kokumi flavor to foods and beverages, a topic still not addressed in wine. A targeted ultra-high performance liquid-chromatography-mass spectrometry (UHPLC-MS/MS) metabolomics method capable of quantifying both amino acids and oligopeptides in wines was therefore developed and validated, confirming the presence of 50 oligopeptides in wine, most of which had been previously unexplored. In silico screening of the affinity of these oligopeptides to interact with CaSR, the protein necessary to activate kokumi sensations, highlighted 8 dipeptides and 3 tripeptides as putative kokumi compounds. These compounds were ubiquitous in a representative set of Trentodoc classic method sparkling wines, with an average concentration of kokumi oligopeptides of 19.8 mg/L, ranging between 9.1 and 33.3 mg/L. Half of the sparkling wine samples also contained glutamic acid at concentrations equal to or greater than the threshold for the umami taste in wine, namely, 48 mg/L. Sensory tests on the dipeptide Gly-Val confirmed the ability of this novel kokumi compound to significantly modify the perception of complex real wine matrices but not of the simple model one. Preliminary laboratory-scale fermentation tests showed that the oligopeptide profile in wines is linked to the starting grape matrix and that the patterns change by fermenting barley or apple juice with the same yeast.

    Copyright © 2024 American Chemical Society

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    Supporting Information

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    The Supporting Information is available free of charge at https://pubs.acs.org/doi/10.1021/acs.jafc.4c08213.

    • Additional experimental details, materials and methods; list of all analytes with their supplier, inclusion in the standard mixtures prepared for the calibration, their linear dynamic range, and limit of quantitation (Table S1); reference solutions in still bottled water (Table S2); composition of the GSH-based reference solutions (Table S3); l-glutamic acid and kokumi peptide composition of the two white wines used for the sensory trial (Table S4); profile in l-glutamic acid and putative kokumi peptides (Table S5); profile in l-glutamic acid and putative kokumi peptides, resulting from fermentation of a YM medium with three yeasts (Table S6); amino acid and oligopeptide composition of juices before fermentation (Table S7); interday repeatability estimated by analyzing the same samples at days 3 and 5 (Figure S1); distance plots of C1, C2, and C3 contact regions (Figure S2); RMSD plot of dipeptides compared to Leu-Ala and Ala-Val and RMSD plot of tripeptides compared to γ-Glu-Val-Gly (Figure S3); and C-α RMSF plot of CaSR when in complex with all of the tested peptides (Figure S4) (PDF)

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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2024, 72, 47, 26189–26208
    Click to copy citationCitation copied!
    https://doi.org/10.1021/acs.jafc.4c08213
    Published November 14, 2024
    Copyright © 2024 American Chemical Society

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