Changes in fatty acid and tocopherol content during almond (Prunus dulcis, cv. Nonpareil) kernel development

Lipids are the major nutritional component of almonds and almond lipids comprise a range of fatty acids from C14 up to C20, including saturated, monounsaturated and polyunsaturated fatty acids, and oil soluble compounds such as plant sterols and tocopherols. This study investigated the change in fatty acid and tocopherol levels during almond kernel maturation, in the variety Nonpareil, grown in the Adelaide Plains of South Australia. The investigation was carried out between November 2012 and February 2013. The accumulation of lipids was determined over six timepoints, commencing at 74 days post-anthesis, and then at 20 day intervals. Almond lipid accumulation occurred rapidly between 95 and 115 days post-anthesis, i.e. at a rate of up to 1.83 g/day per 100 g fresh weight but then slowed. Tocopherols accumulated steadily and were positively correlated with lipid development; with α-tocopherol forming at the highest rate, being 0.58 mg/day in 100 g lipid, between the first two timepoints. The key timing for accumulation of the major fatty acid, oleic acid, was between 95 and 115 days post-anthesis, after which accumulation remained constant, at 0.57% of total lipids per day. In contrast, linoleic acid accumulated during the first two timepoints then declined to 23% of final lipid content. This study aimed to determine the timing of almond lipophilic antioxidant production, to inform almond orchard management practices, such as irrigation and fertilisation, which may impact kernel composition, and therefore, quality.Ying Zhu, Kerry L. Wilkinson, Michelle Wirthensoh

Removal of volatile phenols from wine using crosslinked cyclodextrin polymers

Volatile phenols have been implicated as contributors to off-odors associated with taints from bushfire smoke and microbial spoilage. Various methods for the amelioration of off-odors have been evaluated, but to date, they have not included cyclodextrin (CD) polymers. In the current study, two CD polymers were prepared from β- and γ-CD, using hexamethylene diisocyanate (HDI) as a crosslinking agent. Adsorption tests were performed with four volatile phenols (guaiacol, 4-methylguaiacol, 4-ethylguaiacol and 4-ethylphenol) at concentrations up to 1 mg/L. The removal of volatile phenols by CD polymers achieved equilibrium almost instantly, with isotherm tests suggesting an adsorption capacity of 20.7 µg of volatile phenol per gram of polymer. Langmuir and Freundlich models were subsequently used to fit the data. In batch adsorption tests, the CD polymers achieved 45 to 77% removal of volatile phenols. Polymer reusability was also evaluated and was found to be excellent. A comparison between volatile phenol adsorption by CDs vs. CD polymers, determined using a novel four-phase headspace solid-phase microextraction (HS-SPME) method for gas chromatography-mass spectrometry (GC-MS), suggests CD polymers offer several advantages for use by the wine industry.Chao Dang, Vladimir Jiranek, Dennis K. Taylor and Kerry L. Wilkinso

Compositional consequences of partial dealcoholization of red wine by reverse osmosis-evaporative perstraction

This study investigated compositional changes in red wines resulting from wine alcohol removal by reverse osmosis-vaporative perstraction (RO-EP) and provides insight into the physical and chemical changes in reduced alcohol wine (RAW). Trial 1 involved RO-EP treatment of three wines that were analyzed pre-treatment, post-treatment, and post-treatment with alcohol adjustment (i.e., addition of ethanol to achieve the original alcohol content). Trial 2 involved partial dealcoholization of two wines and analysis of samples collected during RO-EP treatment, i.e., wine in, wine out, retentate, permeate (pre- and post-EP treatment) and strip water. Wine color was analyzed by spectrophotometric methods, while other compositional changes were determined by WineScan, high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) analyses. In general, RAWs were slightly more concentrated than pre-treatment wines, which resulted in greater color intensity and increased phenolics and organic acids. However, partial dealcoholization resulted in lower concentrations of some fermentation volatiles, particularly ethyl esters, which may reflect ester hydrolysis following ethanol removal.Duc-Truc Pham, Vanessa J. Stockdale, David Wollan, David W. Jeffery, and Kerry L. Wilkinso

Investigating alcohol sweetspot phenomena in reduced alcohol red wines

Warmer growing seasons, variations to grape ripening dynamics, and stylistic changes have contributed to increased wine alcohol levels, which can negatively impact sensory properties. As a consequence, winemakers have sought technological innovations to produce reduced alcohol wine (RAW). The sensory methodology used by industry to optimize the ethanol content of RAW is known as 'alcohol sweetspotting'. However, to date, there is no scientific evidence to support the alcohol sweetspot phenomenon, and the sensory methodology used for alcohol sweetspotting has not been validated. In this study, different methods of presenting wine samples (i.e., ordered vs. randomized, and linear vs. circular) were employed to determine to what extent presentation order influences the outcome of alcohol sweetspotting trials. Two different approaches to statistical analysis of sensory data, i.e., chi-square goodness of fit vs. one proportion tests, were also evaluated. Statistical analyses confirmed alcohol sweetspots were apparent in some sweetspot determination trials, but outcomes were not reproducible in replicate determinations (either by panel or by individual panelists). Analysis of data using the one proportion test improved the likelihood of identifying statistically significant differences between RAWs, but variation in individuals' sensitivity to differences in sensory properties following ethanol removal prevented validation of the alcohol sweetspot phenomenon based on the wines studied.Duc-Truc Pham, Vanessa J. Stockdale, David W. Jeffery, Jonathan Tuke and Kerry L. Wilkinso

Novel use of activated carbon fabric to mitigate smoke taint in grapes and wine

Published online 27 February 2022Background and Aims: Grapegrowers and winemakers, around the world, are searching for strategies to mitigate the compositional and sensory consequences of grapevine exposure to smoke from wildfires. This study evaluated the use of activated carbon fabrics as protective coverings to mitigate the uptake of smoke-derived volatile phenols by grapes, and accordingly, the intensity of smoky, ashy characters in wine. Methods and Results: Smoke was applied toMataro grapes, with and without individual bunches being enclosed in bags made fromthree activated carbon fabrics (felt, light cloth and heavy cloth). Winemade fromsmoke-exposed grapes had an elevated concentration of volatile phenols, but the composition ofwinesmade fromgrapes protected by activated carbon fabric was comparable to that of the Control wine; the difference in concentration of guaiacol, o- andm-cresol and/or syringolwas only 1 μg/L. Winemade from smoke-exposed grapes had diminished fruit and prominent smoke characters, whereas the sensory profile of the wines corresponding to activated carbon fabric treatments could not be differentiated from that of the Control wine. Analysis by GC/MS of the activated carbon fabrics following repeated smoke exposure confirmed their adsorption of smoke volatiles. Conclusions: The activated carbon fabrics successfully protected Mataro grapes and wine from being tainted by smoke exposure. Significance of the Study: This study demonstrates a promising new technology for overcoming smoke taint, an issue of major concern for grape and wine producers worldwide.K.L. Wilkinson, R. Ristic, C. Szeto, D.L. Capone, L. Yu and D. Losi

Glycosylation of Volatile Phenols in Grapes following Pre-Harvest (On-Vine) vs. Post-Harvest (Off-Vine) Exposure to Smoke

Taint in grapes and wine following vineyard exposure to bushfire smoke continues to challenge the financial viability of grape and wine producers worldwide. In response, researchers are studying the chemical, sensory and physiological consequences of grapevine smoke exposure. However, studies involving winemaking trials are often limited by the availability of suitable quantities of smoke-affected grapes, either from vineyards exposed to smoke or from field trials involving the application of smoke to grapevines. This study compared the accumulation of volatile phenol glycosides (as compositional markers of smoke taint) in Viognier and Cabernet Sauvignon grapes exposed to smoke pre- vs. post-harvest, and found post-harvest smoke exposure of fruit gave similar levels of volatile phenol glycosides to fruit exposed to smoke pre-harvest. Furthermore, wines made from smoke-affected fruit contained similar levels of smoke-derived volatile phenols and their glycosides, irrespective of whether smoke exposure occurred pre- vs. post-harvest. Post-harvest smoke exposure therefore provides a valid approach to generating smoke-affected grapes in the quantities needed for winemaking trials and/or trials that employ both chemical and sensory analysis of wine.Julie A. Culbert, WenWen Jiang, Renata Ristic, Carolyn J. Puglisi, Elizabeth C. Nixon, Hongmei Shi, and Kerry L. Wilkinso

SENP3 promotes an Mff-primed Bcl-xL-Drp1 interaction involved in cell death following ischemia

Dysregulation of the mitochondrial fission machinery has been linked to cell death following ischemia. Fission is largely dependent on recruitment of Dynamin-related protein 1 (Drp1) to the receptor Mitochondrial fission factor (Mff) located on the mitochondrial outer membrane (MOM). Drp1 is a target for SUMOylation and its deSUMOylation, mediated by the SUMO protease SENP3, enhances the Drp1-Mff interaction to promote cell death in an oxygen/glucose deprivation (OGD) model of ischemia. Another interacting partner for Drp1 is the Bcl-2 family member Bcl-xL, an important protein in cell death and survival pathways. Here we demonstrate that preventing Drp1 SUMOylation by mutating its SUMO target lysines enhances the Drp1-Bcl-xL interaction in vivo and in vitro. Moreover, SENP3-mediated deSUMOylation of Drp1 promotes the Drp1-Bcl-xL interaction. Our data suggest that Mff primes Drp1 binding to Bcl-xL at the mitochondria and that Mff and Bcl-xL can interact directly, independent of Drp1, through their transmembrane domains. Importantly, SENP3 loss in cells subjected to OGD correlates with reduced Drp1-Bcl-xL interaction, whilst recovery of SENP3 levels in cells subjected to reoxygenation following OGD correlates with increased Drp1-Bcl-xL interaction. Expressing a Bcl-xL mutant with defective Drp1 binding reduces OGD plus reoxygenation-evoked cell death. Taken together, our results indicate that SENP3-mediated deSUMOlyation promotes an Mff-primed Drp1-Bcl-xL interaction that contributes to cell death following ischemia

Assessment of smoke contamination in grapevine berries and taint in wines due to bushfires using a low-cost E-nose and an artificial intelligence approach

Bushfires are increasing in number and intensity due to climate change. A newly developed low-cost electronic nose (e-nose) was tested on wines made from grapevines exposed to smoke in field trials. E-nose readings were obtained from wines from five experimental treatments: (i) low-density smoke exposure (LS), (ii) high-density smoke exposure (HS), (iii) high-density smoke exposure with in-canopy misting (HSM), and two controls: (iv) control (C; no smoke treatment) and (v) control with in-canopy misting (CM; no smoke treatment). These e-nose readings were used as inputs for machine learning algorithms to obtain a classification model, with treatments as targets and seven neurons, with 97% accuracy in the classification of 300 samples into treatments as targets (Model 1). Models 2 to 4 used 10 neurons, with 20 glycoconjugates and 10 volatile phenols as targets, measured: in berries one hour after smoke (Model 2; R = 0.98; R2 = 0.95; b = 0.97); in berries at harvest (Model 3; R = 0.99; R2 = 0.97; b = 0.96); in wines (Model 4; R = 0.99; R2 = 0.98; b = 0.98). Model 5 was based on the intensity of 12 wine descriptors determined via a consumer sensory test (Model 5; R = 0.98; R2 = 0.96; b = 0.97). These models could be used by winemakers to assess near real-time smoke contamination levels and to implement amelioration strategies to minimize smoke taint in wines following bushfires.Sigfredo Fuentes, Vasiliki Summerson, Claudia Gonzalez Viejo, Eden Tongson, Nir Lipovetzky, Kerry L. Wilkinson ... et al

Magnetic resonance for assessment of axillary lymph node status in early breast cancer: A systematic review and meta-analysis

Introduction Current methods of identifying axillary node metastases in breast cancer patients are highly accurate, but are associated with several adverse events. This review evaluates the diagnostic accuracy of magnetic resonance imaging (MRI) techniques for identification of axillary metastases in early stage newly diagnosed breast cancer patients. Methods Comprehensive searches were conducted in April 2009. Study quality was assessed. Sensitivity and specificity were meta-analysed using a bivariate random effects approach, utilising pathological diagnosis via node biopsy as the comparative gold standard. Results Based on the highest sensitivity and specificity reported in each of the nine studies evaluating MRI (n = 307 patients), mean sensitivity was 90% (95% CI: 78–96%; range 65–100%) and mean specificity 90% (95% CI: 75–96%; range 54–100%). Across five studies evaluating ultrasmall super-paramagnetic iron oxide (USPIO)-enhanced MRI (n = 93), mean sensitivity was 98% (95% CI: 61–100%) and mean specificity 96% (95% CI: 72–100%). Across three studies of gadolinium-enhanced MRI (n = 187), mean sensitivity was 88% (95% CI: 78–94%) and mean specificity 73% (95% CI: 63–81%). In the single study of in-vivo proton MR spectroscopy (n = 27), sensitivity was 65% (95% CI: 38–86%) and specificity 100% (95% CI: 69–100%). Conclusions USPIO-enhanced MRI showed a trend towards higher sensitivity and specificity and may make a useful addition to the current diagnostic pathway. Additional larger studies with standardised methods and standardised criteria for classifying a node as positive are needed. Current estimates of sensitivity and specificity do not support replacement of SLNB with any current MRI technology in this patient group

Why does fertilization reduce plant species diversity? Testing three competition-based hypotheses

1 Plant species diversity drops when fertilizer is added or productivity increases. To explain this, the total competition hypothesis predicts that competition above ground and below ground both become more important, leading to more competitive exclusion, whereas the light competition hypothesis predicts that a shift from below-ground to above-ground competition has a similar effect. The density hypothesis predicts that more above-ground competition leads to mortality of small individuals of all species, and thus a random loss of species from plots. 2 Fertilizer was added to old field plots to manipulate both below-ground and above-ground resources, while shadecloth was used to manipulate above-ground resources alone in tests of these hypotheses. 3 Fertilizer decreased both ramet density and species diversity, and the effect remained significant when density was added as a covariate. Density effects explained only a small part of the drop in diversity with fertilizer. 4 Shadecloth and fertilizer reduced light by the same amount, but only fertilizer reduced diversity. Light alone did not control diversity, as the light competition hypothesis would have predicted, but the combination of above-ground and below-ground competition caused competitive exclusion, consistent with the total competition hypothesis.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/75695/1/j.1365-2745.2001.00662.x.pd