Proteomic approach to identify champagne wine proteins as modified by Botrytis cinerea infection.
The presence of the fungal pathogen, Botrytis cinerea, in the vineyard causes reductions in both quality and quantity of grapes and wine. Because proteins are involved in the foam stabilization of sparkling wines, we have undertaken, for the first time, a thorough proteomic analysis of two champagne base wines prepared with either healthy or botrytized Chardonnay grapes, using two-dimensional electrophoresis (2DE) coupled with immunodetection and tandem mass spectrometry. Most of the identified proteins were from grape origin: invertase and pathogenesis-related (PR) proteins. The disappearance of numerous grape proteins was observed in the botrytized wine, suggesting that they were probably degraded or even repressed or the result of a differential expression of grape proteins upon fungal infection. On the other hand, two pectinolytic enzymes secreted by B. cinerea were found in the botrytized wine.
Cilindre
Clara
C
Laboratoire d'Oenologie et Chimie Appliquée, Université de Reims, Reims Cedex, France. clara.cilindre@univ-reims.fr
Jégou
Sandrine
S
Hovasse
Agnès
A
Schaeffer
Christine
C
Castro
Antonio J
AJ
Clément
Christophe
C
Van Dorsselaer
Alain
A
Jeandet
Philippe
P
Marchal
Richard
R
D020171:Botrytis / Q000737:chemistry*; D002853:Chromatography, Liquid; D015180:Electrophoresis, Gel, Two-Dimensional; D040901:Proteomics; D053719:Tandem Mass Spectrometry; D014920:Wine / Q000032:analysis*