Bioanalytical workflow for exploring the chemical diversity and antioxidant capacity of grape juice peptides
Résumé
The oxidative stability of wines refers to their intrinsic ability to preserve organoleptic qualities during aging and bottle storage. When compromised, it can lead to aroma degradation. A significant contribution of sulfur- containing peptides (sulfur atoms) to the antioxidant metabolome1-3 has led to the hypothesis that this metabolome is defined during grape ripening and extracted from the must during pressing. The novelty of this work lies in the hypothesis that grape juice proteins are a major source of peptides, which are released during winemaking and contribute to antioxidant activity due to their nucleophilic properties during wine aging. Our primary focus is on controlling the production of these peptides upstream, in the grape juice, prior to fermentation. Here, we present first the purification of major grape- derived proteins primarily thaumatin-like proteins4 and chitinase4 to isolate them from other compounds, then an optimized protocol to generate a pool of peptides from purified grape juice proteins. This approach enabled us to first assess their antioxidant capacity and, in the future, investigate their chemical diversity by LC-MS molecular profiling
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