Combined high-throughput and fractionation approaches reveal changes of polysaccharides in blueberry skin cell walls during fermentation for wine production

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Standard

Combined high-throughput and fractionation approaches reveal changes of polysaccharides in blueberry skin cell walls during fermentation for wine production. / Zhang, Nawei; Gao, Yu; Fan, Gang; Zhong, Wu; Chen, Xuanxuan; Guo, Xiao; Hansen, Jeanett; Jørgensen, Bodil; Li, Erhu.

I: Food Research International, Bind 162, Nr. Part A, 112027, 2022.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Zhang, N, Gao, Y, Fan, G, Zhong, W, Chen, X, Guo, X, Hansen, J, Jørgensen, B & Li, E 2022, 'Combined high-throughput and fractionation approaches reveal changes of polysaccharides in blueberry skin cell walls during fermentation for wine production', Food Research International, bind 162, nr. Part A, 112027. https://doi.org/10.1016/j.foodres.2022.112027

APA

Zhang, N., Gao, Y., Fan, G., Zhong, W., Chen, X., Guo, X., Hansen, J., Jørgensen, B., & Li, E. (2022). Combined high-throughput and fractionation approaches reveal changes of polysaccharides in blueberry skin cell walls during fermentation for wine production. Food Research International, 162(Part A), [112027]. https://doi.org/10.1016/j.foodres.2022.112027

Vancouver

Zhang N, Gao Y, Fan G, Zhong W, Chen X, Guo X o.a. Combined high-throughput and fractionation approaches reveal changes of polysaccharides in blueberry skin cell walls during fermentation for wine production. Food Research International. 2022;162(Part A). 112027. https://doi.org/10.1016/j.foodres.2022.112027

Author

Zhang, Nawei ; Gao, Yu ; Fan, Gang ; Zhong, Wu ; Chen, Xuanxuan ; Guo, Xiao ; Hansen, Jeanett ; Jørgensen, Bodil ; Li, Erhu. / Combined high-throughput and fractionation approaches reveal changes of polysaccharides in blueberry skin cell walls during fermentation for wine production. I: Food Research International. 2022 ; Bind 162, Nr. Part A.

Bibtex

@article{9145c5a4095e4929a08d18002a7ad57d,

title = "Combined high-throughput and fractionation approaches reveal changes of polysaccharides in blueberry skin cell walls during fermentation for wine production",

abstract = "There have been rare reports about the structure/composition of polymers in blueberry skin and their changes during fermentation for wine production. In this study, the compositional changes occurring in blueberry skin during fermentation were tracked by a combination of cell wall analysis techniques including infra-red spectroscopy, monosaccharide analysis, and comprehensive microarray polymer profiling (CoMPP). The cross-corroborating data revealed that blueberry skin cell wall is particularly rich in xyloglucan. Chemical fractionation analysis indicated that the KOH soluble fraction is a dominant fraction in fermented blueberry skin. Interestingly, the KOH soluble fraction contained abundant epitopes associated with pectin branch chains, indicating tight binding of some enzyme-resistant pectin polymers to hemicellulose. This study provides important implications for the development of effective strategies to extract beneficial substances (such as aromatics, tannins and pigments) from berry tissues during processing.",

keywords = "Blueberry skin, Cell wall, Hemicellulose, Pectin, Polysaccharide, Winemaking",

author = "Nawei Zhang and Yu Gao and Gang Fan and Wu Zhong and Xuanxuan Chen and Xiao Guo and Jeanett Hansen and Bodil J{\o}rgensen and Erhu Li",

note = "Publisher Copyright: {\textcopyright} 2022 Elsevier Ltd",

year = "2022",

doi = "10.1016/j.foodres.2022.112027",

language = "English",

volume = "162",

journal = "Food Research International",

issn = "0963-9969",

publisher = "Pergamon Press",

number = "Part A",

}

RIS

TY - JOUR

T1 - Combined high-throughput and fractionation approaches reveal changes of polysaccharides in blueberry skin cell walls during fermentation for wine production

AU - Zhang, Nawei

AU - Gao, Yu

AU - Fan, Gang

AU - Zhong, Wu

AU - Chen, Xuanxuan

AU - Guo, Xiao

AU - Hansen, Jeanett

AU - Jørgensen, Bodil

AU - Li, Erhu

PY - 2022

Y1 - 2022

N2 - There have been rare reports about the structure/composition of polymers in blueberry skin and their changes during fermentation for wine production. In this study, the compositional changes occurring in blueberry skin during fermentation were tracked by a combination of cell wall analysis techniques including infra-red spectroscopy, monosaccharide analysis, and comprehensive microarray polymer profiling (CoMPP). The cross-corroborating data revealed that blueberry skin cell wall is particularly rich in xyloglucan. Chemical fractionation analysis indicated that the KOH soluble fraction is a dominant fraction in fermented blueberry skin. Interestingly, the KOH soluble fraction contained abundant epitopes associated with pectin branch chains, indicating tight binding of some enzyme-resistant pectin polymers to hemicellulose. This study provides important implications for the development of effective strategies to extract beneficial substances (such as aromatics, tannins and pigments) from berry tissues during processing.

AB - There have been rare reports about the structure/composition of polymers in blueberry skin and their changes during fermentation for wine production. In this study, the compositional changes occurring in blueberry skin during fermentation were tracked by a combination of cell wall analysis techniques including infra-red spectroscopy, monosaccharide analysis, and comprehensive microarray polymer profiling (CoMPP). The cross-corroborating data revealed that blueberry skin cell wall is particularly rich in xyloglucan. Chemical fractionation analysis indicated that the KOH soluble fraction is a dominant fraction in fermented blueberry skin. Interestingly, the KOH soluble fraction contained abundant epitopes associated with pectin branch chains, indicating tight binding of some enzyme-resistant pectin polymers to hemicellulose. This study provides important implications for the development of effective strategies to extract beneficial substances (such as aromatics, tannins and pigments) from berry tissues during processing.

KW - Blueberry skin

KW - Cell wall

KW - Hemicellulose

KW - Pectin

KW - Polysaccharide

KW - Winemaking

U2 - 10.1016/j.foodres.2022.112027

DO - 10.1016/j.foodres.2022.112027

M3 - Journal article

C2 - 36461247

AN - SCOPUS:85139590984

VL - 162

JO - Food Research International

JF - Food Research International

SN - 0963-9969

IS - Part A

M1 - 112027

ER -

ID: 323854195