{"type": "FeatureCollection", "features": [{"id": "10.3389/fmicb.2019.02597", "type": "Feature", "geometry": null, "properties": {"updated": "2026-05-29T16:20:54Z", "type": "Journal Article", "created": "2019-11-08", "title": "New Insights Into Cinnamoyl Esterase Activity of Oenococcus oeni.", "description": "Some strains of Oenococcus oeni possess cinnamoyl esterase activity that can be relevant in the malolactic stage of wine production liberating hydroxycinnamic acids that are precursors of volatile phenols responsible for sensory faults. The objective of this study was to better understand the basis of the differential activity between strains. After initial screening, five commercial strains of O. oeni were selected, three were found to exhibit cinnamoyl esterase activity (CE+) and two not (CE-). Although the use of functional annotation of genes revealed genotypic variations between the strains, no specific genes common only to the three CE+ strains could explain the different activities. Pasteurized wine was used as a natural source of tartrate esters in growth and metabolism experiments conducted in MRS medium, whilst commercial trans-caftaric acid was used as substrate for enzyme assays. Detoxification did not seem to be the main biological mechanism involved in the activity since unlike its phenolic cleavage products and their immediate metabolites (trans-caffeic acid and 4-ethylcatechol), trans-caftaric acid was not toxic toward O. oeni. In the case of the two CE+ strains OenosTM and CiNeTM, wine-exposed samples showed a more rapid degradation of trans-caftaric acid than the unexposed ones. The CE activity was present in all cell-free extracts of both wine-exposed and unexposed strains, except in the cell-free extracts of the CE- strain CH11TM. This activity may be constitutive rather than induced by exposure to tartrate esters. Trans-caftaric acid was totally cleaved to trans-caffeic acid by cell-free extracts of the three CE+ strains, whilst cell-free extracts of the CE- strain CH16TM showed significantly lower activity, although higher for the strains in experiments with no prior wine exposure. The EstB28 esterase gene, found in the genomes of the 5 strains, did not reveal any difference on the upstream regulation and transport functionality between the strains. This study highlights the complexity of the basis of this activity in wine related O. oeni population. Variable cinnamoyl esterases or/and membrane transport activities in the O. oeni strains analyzed and a possible implication of wine molecules could explain this phenomenon.", "keywords": ["0301 basic medicine", "0303 health sciences", "tartrate esters", "cinnamoyl esterase", "Tartrate esters", "Hydroxycinnamic acids", "Wine", "hydroxycinnamic acids", "[SDV.IDA] Life Sciences [q-bio]/Food engineering", "Microbiology", "QR1-502", "03 medical and health sciences", "Cinnamoyl esterase", "wine", "Oenococcus oeni"]}, "links": [{"href": "https://doi.org/10.3389/fmicb.2019.02597"}, {"rel": "related", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/Frontiers%20in%20Microbiology", "name": "related record", "description": "related record", "type": "application/json"}, {"rel": "self", "type": "application/geo+json", "title": "10.3389/fmicb.2019.02597", "name": "item", "description": "10.3389/fmicb.2019.02597", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/10.3389/fmicb.2019.02597"}, {"rel": "collection", "type": "application/json", "title": "Collection", "name": "collection", "description": "Collection", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main"}], "time": {"date": "2019-11-08T00:00:00Z"}}, {"id": "10.3390/horticulturae7120561", "type": "Feature", "geometry": null, "properties": {"updated": "2026-05-29T16:21:07Z", "type": "Journal Article", "created": "2021-12-10", "title": "Brown Marmorated Stink Bug (Halyomorpha halys St\u00e5l.) Attack Induces a Metabolic Response in Strawberry (Fragaria \u00d7 ananassa Duch.) Fruit", "description": "<?xml version='1.0' encoding='UTF-8'?><article><p>The polyphagous brown marmorated stink bug (Halyomorpha halys St\u00e5l.) is an important pest in many countries. Recently it was noticed that it can feed on and cause damage to strawberries (Fragaria \u00d7 ananassa Duch.). The metabolic response of strawberries to brown marmorated stink bug attacks was studied. Brown marmorated stink bugs attacked strawberry fruit which had 18% lower total sugar content compared to that of the control treatment. However, organic acid content had no significant difference among the three treatments, with the exception of shikimic acid, which had the highest content in the attacked fruit. Thirty-one phenolic compounds were identified. Results showed a strong effect on secondary metabolites due to H. halys attacks. Halyomorpha halys treatment had 27% higher total analyzed phenolic content compared to the indirect Halyomorpha halys treatment. The brown marmorated stink bug significantly increased total ellagic acid derivatives (33.1% to 37% higher), hydroxycinnamic acids (22.3% higher) and anthocyanins\u2019 (39% higher) contents. Fruit attacked by Halyomorpha halys also had higher catechin and epicatechin content than that of the control treatments. This pest had a significant influence on the plant\u2019s secondary metabolism, and this improved our understanding of how a strawberry plant reacts to the attacks of this very important pest. H. halys-infested fruit are not suitable for commercial production, due to the production of off-flavors.</p></article>", "keywords": ["0106 biological sciences", "2. 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Attack Induces a Metabolic Response in Strawberry (Fragaria \u00d7 ananassa Duch.) Fruit", "description": "<?xml version='1.0' encoding='UTF-8'?><article><p>The polyphagous brown marmorated stink bug (Halyomorpha halys St\u00e5l.) is an important pest in many countries. Recently it was noticed that it can feed on and cause damage to strawberries (Fragaria \u00d7 ananassa Duch.). The metabolic response of strawberries to brown marmorated stink bug attacks was studied. Brown marmorated stink bugs attacked strawberry fruit which had 18% lower total sugar content compared to that of the control treatment. However, organic acid content had no significant difference among the three treatments, with the exception of shikimic acid, which had the highest content in the attacked fruit. Thirty-one phenolic compounds were identified. Results showed a strong effect on secondary metabolites due to H. halys attacks. Halyomorpha halys treatment had 27% higher total analyzed phenolic content compared to the indirect Halyomorpha halys treatment. The brown marmorated stink bug significantly increased total ellagic acid derivatives (33.1% to 37% higher), hydroxycinnamic acids (22.3% higher) and anthocyanins\u2019 (39% higher) contents. Fruit attacked by Halyomorpha halys also had higher catechin and epicatechin content than that of the control treatments. This pest had a significant influence on the plant\u2019s secondary metabolism, and this improved our understanding of how a strawberry plant reacts to the attacks of this very important pest. H. halys-infested fruit are not suitable for commercial production, due to the production of off-flavors.</p></article>", "keywords": ["0106 biological sciences", "2. 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