Botrytized sweet wines are made with berries infected by the fungus Botrytis cinerea. The aim of this study was to identify biomarkers of B. cinerea infection in sweet wines with a focus on laccases which are exocellular oxidase enzymes produced by this fungus during fruit contamination. Total proteins from six commercial sweet wines, including three naturally botrytized wines and three non-botrytized wines were analysed by LC-QTOF-MS. Five laccases, namely laccase-1-BcLCC1, laccase-2-BcLCC2, laccase-3-BcLCC7, laccase-8-BcLCC8 and laccase-12-BcLCC12, were identified in both types of wine. Then, a targeted proteomic approach by LC-MRM was used to semi-quantify laccase-2-BcLCC2 and laccase-3-BcLCC7, in the six samples. LC-MRM targeted analysis of the two enzymes allowed the discrimination of botrytized versus non-botrytized sweet white wines.

中文翻译：

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漆酶2和3作为甜白葡萄酒中灰葡萄孢菌感染的生物标记。

晶化的甜葡萄酒是用被灰葡萄孢菌感染的浆果制成的。这项研究的目的是鉴定甜葡萄酒中的灰质芽孢杆菌感染的生物标记，重点是漆酶，这是这种真菌在水果污染过程中产生的胞外氧化酶。LC-QTOF-MS分析了六种商业甜酒中的总蛋白质，其中包括三种天然的波美酒和三种非Bot化的酒。在两种酒中鉴定出五个漆酶，即漆酶-1-BcLCC1，漆酶-2-BcLCC2，漆酶-3-BcLCC7，漆酶-8-BcLCC8和漆酶-12-BcLCC12。然后，使用LC-MRM的靶向蛋白质组学方法对六个样品中的laccase-2-BcLCC2和laccase-3-BcLCC7进行半定量。LC-MRM对这两种酶的针对性分析可以区分发酵的和非发酵的甜白葡萄酒。