0000000000140396

AUTHOR

Petra Wigand

showing 3 related works from this author

Analysis of protein composition of red wine in comparison with rosé and white wines by electrophoresis and high-pressure liquid chromatography-mass s…

2009

Wine proteins not only influence wine stability but are also being discussed as potential allergens. Proteins from red, rose, and white wines were enriched by dialysis and lyophilization followed by separation by SDS-PAGE. Significant differences were detected in the protein compositions of the analyzed wine varieties, and the major protein bands were identified by mass spectrometry after in-gel digestion with trypsin. In German Portugieser red wine, a total of 121 tryptic peptides were identified, which were attributed to 12 grape proteins and 6 proteins derived from yeast. Among the identified constituents are several proteins considered to influence wine stability and previously describe…

ElectrophoresisWineMass spectrometryHigh-performance liquid chromatographyMass SpectrometryFungal ProteinsTrypsinVitisChromatography High Pressure LiquidPlant ProteinsWineChromatographyMolecular massChemistrydigestive oral and skin physiologyfood and beveragesProteinsFast protein liquid chromatographyGeneral ChemistryAllergensAntigens PlantYeastWhite WineFruitGeneral Agricultural and Biological SciencesCarrier ProteinsPlant lipid transfer proteinsFood HypersensitivityJournal of agricultural and food chemistry
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Purification and structural characterisation of lipid transfer protein from red wine and grapes

2012

Lipid transfer proteins (LTP) play a major role in plant defence and are of particular interest due to their known ability to cause allergic reactions. These proteins are expressed in grapes and also remain detectable after vinification, especially in red wine. However, it remains unknown whether the protein undergoes any changes during the vinification process. Here, we present a purification method for LTPs from Dornfelder grapes and wine. By liquid-chromatography-mass spectroscopy (LC-MS/MS) we identified LTPs from two different species (Vitis vinifera and Vitis aestivalis). Additionally, the purified LTPs were characterised using spectrometric methods, confirming their high purity and s…

Vitis aestivalisProtein ConformationChemistryfungifood and beveragesWineFast protein liquid chromatographyGeneral MedicineTandem mass spectrometryAnalytical ChemistryProtein structureBiochemistryTandem Mass SpectrometrywineVitiswine.grape_varietyPurification methodsCarrier ProteinsPlant lipid transfer proteinsPolyacrylamide gel electrophoresisPlant ProteinsFood ScienceFood Chemistry
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Prevalence of Wine Intolerance

2012

Background Wine is an ancient food product, ubiquitous across cultures all over the world. Its effects on health have been extensively studied, yet there have been only a few case reports of wine intolerance or wine allergy. We studied the prevalence of self-reported wine intolerance in the adult population of Mainz, Germany.

Winebusiness.industrydigestive oral and skin physiologyAdult populationMEDLINEfood and beveragesGeneral MedicineFood hypersensitivityhumanitiesEnvironmental healthMedicineProduct (category theory)Risk assessmentbusinessDeutsches Ärzteblatt international
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