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2. An Investigation into the Relationship of Circulating Gut Microbiome Molecules and Inflammatory Markers with the Risk of Incident Dementia in Later Life

Author

Oluwagbemigun, Kolade, Anesi, Andrea, Vrhovsek, Urska, Mattivi, Fulvio, Martino Adami, Pamela, Pentzek, Michael, Scherer, Martin, Riedel-Heller, Steffi G., Weyerer, Siegfried, Bickel, Horst, Wiese, Birgitt, Schmid, Matthias, Cryan, John F., Ramirez, Alfredo, Wagner, Michael, and Nöthlings, Ute

Published
2024
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5. Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection

Author

Marangon, Matteo, Marassi, Valentina, Roda, Barbara, Zattoni, Andrea, Reschiglian, Pierluigi, Mattivi, Fulvio, Moio, Luigi, Ricci, Arianna, Piombino, Paola, Segade, Susana Río, Giacosa, Simone, Slaghenaufi, Davide, Versari, Andrea, Vrhovsek, Urska, Ugliano, Maurizio, De Iseppi, Alberto, Mayr Marangon, Christine, and Curioni, Andrea

Published
2024
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10. Chronic consumption of probiotics, oats, and apples has differential effects on postprandial bile acid profile and cardiometabolic disease risk markers compared with an isocaloric control (cornflakes): a randomized trial

Author

Pushpass, Rose-Anna Grace, Alzoufairi, Shouq, Mancini, Andrea, Quilter, Karena, Fava, Francesca, Delaiti, Simone, Vrhovsek, Urska, Christensen, Camilla, Joyce, Susan A., Tuohy, Kieran M., Jackson, Kim G., and Lovegrove, Julie A.

Published
2023
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13. Effect of Indigenous Non- Saccharomyces Yeasts on Lipid Compositions of Maraština Wine.

Author

Boban, Ana, Vrhovsek, Urska, Masuero, Domenico, Milanović, Vesna, and Budić-Leto, Irena

Subjects
MEMBRANE permeability (Technology), UNSATURATED fatty acids, PALMITIC acid, GRAPE juice, STEARIC acid
Abstract

This study is the first to investigate the impact of indigenous non-Saccharomyces yeasts, including Hypopichia pseudoburtonii, Metschnikowia sinensis/shanxiensis, Metschnikowia chrysoperlae, Metschnikowia pulcherrima, Lachancea thermotolerans, Hanseniaspora uvarum, Hanseniaspora guilliermondii, Hanseniaspora pseudoguilliermondii, Pichia kluyveri, and Starmerella apicola on the lipid composition of sterile Maraština grape juice and wines using the UHPLC-MS/MS method. Yeasts were tested in monoculture and sequential fermentations alongside commercial Saccharomyces cerevisiae. Indigenous non-Saccharomyces yeasts showed the potential to improve fermentation performance and enable the development of new wine styles through the biosynthesis of an unsaturated fatty acid pathway, which was identified as the most significant pathway. In monoculture fermentations, L. thermotolerans, H. uvarum, H. guilliermondii, H. pseudoguilliermondii, and P. kluyveri significantly reduced lignoceric acid, potentially influencing wine aroma through the formation of esters and higher alcohols. Hyp. pseudoburtonii, M. chrysoperlae, M. pulcherrima, P. kluyveri, and S. apicola increased the demand for lipids, such as stearic acid, which may help preserve membrane permeability by integrating into the membrane in response to ethanol shock. The most significant impact on free fatty esters was observed in fermentations with H. pseudoguilliermondii. Furthermore, L. thermotolerans in sequential fermentations significantly reduced arachidic, stearic, and palmitic acid. P. kluyveri reduced the content of erucic and linoleic acid. [ABSTRACT FROM AUTHOR]

Published
2025
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17. Effects of Saccharomyces paradoxus Fermentation on White Wine Composition: Insights from Integrated Standard and Metabolomics Approaches.

Author

Lukić, Igor, Delač Salopek, Doris, Horvat, Ivana, Pasković, Igor, Hranilović, Ana, Rajnović, Ivana, Vojvoda Zeljko, Tanja, Carlin, Silvia, and Vrhovsek, Urska

Subjects
ORGANIC acids, WHITE wines, FERMENTATION, MALIC acid, ETHYL acetate, ACETALDEHYDE
Abstract

Featured Application: Saccharomyces paradoxus yeast has shown good fermentation performance in previous studies. However, its potential for commercial winemaking remains largely untapped, accompanied by significant gaps in the literature on this topic. The results of this study provided a more detailed understanding of the contributions of S. paradoxus fermentation to wine composition and quality, thereby advancing knowledge on its potential applications in commercial winemaking. The observed characteristics suggest that S. paradoxus may be an interesting alternative in white winemaking, either for standalone fermentation, as a blending component, or as a fermentation starter. Despite its promising potential, the capabilities of Saccharomyces paradoxus in commercial winemaking are still unutilized and require further investigation. In this study, the effects of fermentation by a S. paradoxus strain P01-161 on the composition of Malvazija istarska white wine in two harvest years were investigated. A range of complementary standard and metabolomics analysis approaches were applied, including OIV methods for basic parameters; HPLC-DAD-RI for organic acids, glycerol, and proteins; UPLC/MS/MS for phenolic compounds; and GC/FID, GC/MS, and GC × GC/TOF-MS for volatile compounds. The harvest year exhibited a significant impact, but many distinctive traits of S. paradoxus versus S. cerevisiae control wines were consistent across the seasons. These included reductions in malic acid and certain phenols and pathogenesis-related proteins. Saccharomyces paradoxus fermentation yielded higher levels of glycerol, volatile acidity, and specific thaumatin-like proteins. Among a total of 474 identified volatile compounds, S. paradoxus exhibited lower concentrations of several odoriferous alcohols, acids, and esters, as well as higher concentrations of β-damascenone, acetaldehyde, isobutyric acid, ethyl 2-methylbutyrate, ethyl acetate, isobutyl acetate, various esters of succinic and lactic acids, accompanied by numerous minor compounds, when compared to S. cerevisiae. These differences suggest the potential for distinct sensory profiles produced by the two yeasts, indicating that S. paradoxus could be a promising alternative for white wine production. [ABSTRACT FROM AUTHOR]

Published
2024
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19. In-Depth Characterization of the Volatile Aroma Profile and Other Characteristics of White Wine Produced by Sequential Inoculation with a Lachancea thermotolerans Starter Yeast Strain.

Author

Delač Salopek, Doris, Vrhovsek, Urska, Carlin, Silvia, Radeka, Sanja, and Lukić, Igor

Subjects
TROPICAL fruit, LACTIC acid, FERMENTATION, SENSORY perception, PHENOLS, WHITE wines
Abstract

The yeast Lachancea thermotolerans has the ability to produce notable amounts of lactic acid and reduce alcoholic strength in fermentation, so it has a considerable potential for mitigating negative impacts of climate changes in winemaking. In this study, a treatment with L. thermotolerans and Saccharomyces cerevisiae in sequential inoculation was compared to a control S. cerevisiae monoculture fermentation of Malvazija istarska (aka Malvasia Istriana) white grape must. Standard physico-chemical parameters of the obtained wines were determined by the OIV methods. Targeted (GC/FID and GC/MS) and untargeted (GC×GC/TOF-MS) gas chromatographic techniques were combined for the analysis of volatile compounds. Phenolic compounds were analyzed by UPLC/QqQ-MS/MS, and proteins by RP-HPLC-DAD, while a sensory analysis of wines was performed by a panel of trained and certified tasters. L. thermotolerans co-fermentation treatment increased the concentration of lactic acid and decreased alcoholic strength. L. thermotolerans increased the concentrations of geraniol, β-ionone, isobutanol, isobutyric acid, ethyl isobutyrate, several major acetates, ethyl lactate, and diethyl succinate, followed by many minor compounds. This wine also contained more hydroxycinnamoyl tartrates, while control S. cerevisiae wine had higher levels of free hydroxycinnamates. The effects on PR proteins were minor. L. thermotolerans co-fermentation slightly enhanced the sensory perception of tropical fruit, herbaceous, tobacco, and buttery odor notes, as well as fullness of body. With the largest number of identified volatile compounds up to date and other results obtained, this study contributes to the better understanding of oenological and especially aromatic potential of L. thermotolerans in white wine production. [ABSTRACT FROM AUTHOR]

Published
2024
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24. Modulation of Aromatic Amino Acid Metabolism by Indigenous Non- Saccharomyces Yeasts in Croatian Maraština Wines.

Author

Boban, Ana, Vrhovsek, Urska, Anesi, Andrea, Milanović, Vesna, Gajdoš Kljusurić, Jasenka, Jurun, Zvonimir, and Budić-Leto, Irena

Subjects
LIQUID chromatography-mass spectrometry, GRAPE juice, SACCHAROMYCES cerevisiae, PHENYLALANINE, YEAST
Abstract

This study aimed to provide novel information on the impact of indigenous non-Saccharomyces yeasts, including Metschnikowia chrysoperlae, Metschnikowia sinensis/shanxiensis, Metschnikowia pulcherrima, Lachancea thermotolerans, Hanseniaspora uvarum, Hanseniaspora guilliermondii, and Pichia kluyveri, on metabolites related to the metabolism of tryptophan, phenylalanine, and tyrosine. The experiment included two fermentation practices: monoculture and sequential fermentation with commercial Saccharomyces cerevisiae, using sterile Maraština grape juice. A targeted approach through ultrahigh-resolution liquid chromatography associated with mass spectrometry was used to quantify 38 metabolites. All the indigenous yeasts demonstrated better consumption of tryptophan in monoculture than in interaction with S. cerevisiae. M. sinensis/shanxiensis was the only producer of indole-3-carboxylic acid, while its ethyl ester was detected in monoculture fermentation with H. guilliermondii. H. guilliermondii consumed the most phenylalanine among the other isolates. 5-hydroxy-L-tryptophan was detected in fermentations with M. pulcherrima and M. sinensis/shanxiensis. M. pulcherrima significantly increased tryptophol content and utilised tyrosine in monoculture fermentations. Sequential fermentation with M. sinensis/shanxiensis and S. cerevisiae produced higher amounts of N-acetyl derivatives of tryptophan and phenylalanine, while H. guilliermondii-S. cerevisiae fermentation resulted in wines with the highest concentrations of L-kynurenine and 3-hydroxyanthranilic acid. P. kluyveri produced the highest concentration of N-acetyl-L-tyrosine in monoculture fermentations. These findings highlight the different yeast metabolic pathways. [ABSTRACT FROM AUTHOR]

Published
2024
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50. Comparative transcriptome and metabolite survey reveal key pathways involved in the control of the chilling injury disorder superficial scald in two apple cultivars, ‘Granny Smith’ and ‘Ladina’

Author

Vittani, Lorenzo, Populin, Francesca, Stuerz, Stefan, Buehlmann, Andreas, Khomenko, Iuliia, Biasioli, Franco, Bühlmann-Schütz, Simone, Vrhovsek, Urska, Masuero, Domenico, Zanella, Angelo, Busatto, Nicola, and Costa, Fabrizio

Subjects
low oxygen, Fruit quality, 1-MCP, transcriptomics, postharvest, apple, superficial scald, fruit quality, metabolomics, 1-MCP, low oxygen, fruit quality, Apple, apple, Plant Science, Superficial scald, metabolomics, postharvest, transcriptomics, superficial scald, Settore AGR/07 - GENETICA AGRARIA, Low oxygen, Metabolomics, Postharvest, Transcriptomics
Abstract

The low temperature normally applied to prevent fruit decay during the storage of apples, can also triggers the onset of a chilling injury disorder known as superficial scald. In this work, the etiology of this disorder and the mechanism of action of two preventing strategies, such as the application of 1-MCP (1-methylcyclopropene) and storage at low oxygen concentration in ‘Granny Smith’ and ‘Ladina’ apple cultivars were investigated. The metabolite assessment highlighted a reorganization of specific metabolites, in particular flavan-3-ols and unsaturated fatty acids, while the genome-wide transcriptomic analysis grouped the DEGs into four functional clusters. The KEGG pathway and GO enrichment analysis, together with the gene-metabolite interactome, showed that the treatment with 1-MCP prevented the development of superficial scald by actively promoting the production of unsaturated fatty acids, especially in ‘Granny Smith’. ‘Ladina’, more susceptible to superficial scald and less responsive to the preventing strategies, was instead characterized by a higher accumulation of very long chain fatty acids. Storage at low oxygen concentration stimulated a higher accumulation of ethanol and acetaldehyde together with the expression of genes involved in anaerobic respiration, such as malate, alcohol dehydrogenase and pyruvate decarboxylase in both cultivars. Low oxygen concentration, likewise 1-MCP, through a direct control on ethylene prevented the onset of superficial scald repressing the expression of PPO, a gene encoding for the polyphenol oxidase enzyme responsible of the oxidation of chlorogenic acid. Moreover, in ‘Granny Smith’ apple, the expression of three members of the VII subgroups of ERF genes, encoding for elements coordinating the acclimation process to hypoxia in plants was observed. The global RNA-Seq pattern also elucidated a specific transcriptomic signature between the two cultivars, disclosing the effect of the different genetic background in the control of this disorder.

Published
2023
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