Enhancing the natural folate level in wine using bioengineering and stabilization strategies

Yazheng Liu, Christopher J. Walkey, Timothy J. Green, Hennie J J Van Vuuren, David D. Kitts

Research output: Contribution to journalArticlepeer-review

9 Citations (Scopus)

Abstract

Abstract Folate deficiency is linked to many diseases, some of which may have higher probability in individuals with alcohol-induced alterations in one-carbon metabolism. Our study shows that folate content in commercial wine is not related to white or red varieties, but associated with the yeast that is used to produce the wine. The stability of folate in these wines, once opened for consumption, did not correlate with total phenolic or sulfite content. In addition, we employed yeast bioengineering to fortify wine with folate. We confirmed by overexpression that FOL2 was the key gene encoding the rate-limiting step of folate biosynthesis in wine yeast. In this study, we also show that overexpression of other folate biosynthesis genes, including ABZ1, ABZ2, DFR1, FOL1 and FOL3, had no effect on folate levels in wine. Ensuring stability of the increased natural folate in all wines was achieved by the addition of ascorbate.

Original languageEnglish
Article number17934
Pages (from-to)26-31
Number of pages6
JournalFood Chemistry
Volume194
DOIs
Publication statusPublished - 4 Aug 2016

Keywords

  • Bioengineering
  • Folate
  • Stability
  • Wine
  • Yeast

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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