A systems biology approach to explore the impact of maple tree dormancy release on sap variation and maple syrup quality

Abstract Maple sap is a complex nutrient matrix collected during spring to produce maple syrup. The characteristics of sap change over the production period and its composition directly impacts syrup quality. This variability could in part be attributed to changes in tree metabolism following dorman...

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Autores principales:	Guillaume Quang N’guyen, Nathalie Martin, Mani Jain, Luc Lagacé, Christian R. Landry, Marie Filteau
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2018
Materias:	Dormancy Release Syrup Quality Maple Trees Organic Sulfur Content Yeast Deletion Collection Medicine R Science Q
Acceso en línea:	https://doaj.org/article/bd76bebb0acf464c98f2c5ac5856a37f
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spelling	oai:doaj.org-article:bd76bebb0acf464c98f2c5ac5856a37f2021-12-02T15:08:17ZA systems biology approach to explore the impact of maple tree dormancy release on sap variation and maple syrup quality10.1038/s41598-018-32940-y2045-2322https://doaj.org/article/bd76bebb0acf464c98f2c5ac5856a37f2018-10-01T00:00:00Zhttps://doi.org/10.1038/s41598-018-32940-yhttps://doaj.org/toc/2045-2322Abstract Maple sap is a complex nutrient matrix collected during spring to produce maple syrup. The characteristics of sap change over the production period and its composition directly impacts syrup quality. This variability could in part be attributed to changes in tree metabolism following dormancy release, but little is known about these changes in deciduous trees. Therefore, understanding the variation in sap composition associated with dormancy release could help pinpoint the causes of some defects in maple syrup. In particular, a defect known as “buddy”, is an increasing concern for the industry. This off-flavor appears around the time of bud break, hence its name. To investigate sap variation related to bud break and the buddy defect, we monitored sap variation with respect to a dormancy release index (Sbb) and syrup quality. First, we looked at variation in amino acid content during this period. We observed a shift in amino acid relative proportions associated with dormancy release and found that most of them increase rapidly near the point of bud break, correlating with changes in syrup quality. Second, we identified biological processes that respond to variation in maple sap by performing a competition assay using the barcoded Saccharomyces cerevisiae prototroph deletion collection. This untargeted approach revealed that the organic sulfur content may be responsible for the development of the buddy off-flavor, and that dormancy release is necessary for the appearance of the defect, but other factors such as microbial activity may also be contributing.Guillaume Quang N’guyenNathalie MartinMani JainLuc LagacéChristian R. LandryMarie FilteauNature PortfolioarticleDormancy ReleaseSyrup QualityMaple TreesOrganic Sulfur ContentYeast Deletion CollectionMedicineRScienceQENScientific Reports, Vol 8, Iss 1, Pp 1-13 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	Dormancy Release Syrup Quality Maple Trees Organic Sulfur Content Yeast Deletion Collection Medicine R Science Q
spellingShingle	Dormancy Release Syrup Quality Maple Trees Organic Sulfur Content Yeast Deletion Collection Medicine R Science Q Guillaume Quang N’guyen Nathalie Martin Mani Jain Luc Lagacé Christian R. Landry Marie Filteau A systems biology approach to explore the impact of maple tree dormancy release on sap variation and maple syrup quality
description	Abstract Maple sap is a complex nutrient matrix collected during spring to produce maple syrup. The characteristics of sap change over the production period and its composition directly impacts syrup quality. This variability could in part be attributed to changes in tree metabolism following dormancy release, but little is known about these changes in deciduous trees. Therefore, understanding the variation in sap composition associated with dormancy release could help pinpoint the causes of some defects in maple syrup. In particular, a defect known as “buddy”, is an increasing concern for the industry. This off-flavor appears around the time of bud break, hence its name. To investigate sap variation related to bud break and the buddy defect, we monitored sap variation with respect to a dormancy release index (Sbb) and syrup quality. First, we looked at variation in amino acid content during this period. We observed a shift in amino acid relative proportions associated with dormancy release and found that most of them increase rapidly near the point of bud break, correlating with changes in syrup quality. Second, we identified biological processes that respond to variation in maple sap by performing a competition assay using the barcoded Saccharomyces cerevisiae prototroph deletion collection. This untargeted approach revealed that the organic sulfur content may be responsible for the development of the buddy off-flavor, and that dormancy release is necessary for the appearance of the defect, but other factors such as microbial activity may also be contributing.
format	article
author	Guillaume Quang N’guyen Nathalie Martin Mani Jain Luc Lagacé Christian R. Landry Marie Filteau
author_facet	Guillaume Quang N’guyen Nathalie Martin Mani Jain Luc Lagacé Christian R. Landry Marie Filteau
author_sort	Guillaume Quang N’guyen
title	A systems biology approach to explore the impact of maple tree dormancy release on sap variation and maple syrup quality
title_short	A systems biology approach to explore the impact of maple tree dormancy release on sap variation and maple syrup quality
title_full	A systems biology approach to explore the impact of maple tree dormancy release on sap variation and maple syrup quality
title_fullStr	A systems biology approach to explore the impact of maple tree dormancy release on sap variation and maple syrup quality
title_full_unstemmed	A systems biology approach to explore the impact of maple tree dormancy release on sap variation and maple syrup quality
title_sort	systems biology approach to explore the impact of maple tree dormancy release on sap variation and maple syrup quality
publisher	Nature Portfolio
publishDate	2018
url	https://doaj.org/article/bd76bebb0acf464c98f2c5ac5856a37f
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A systems biology approach to explore the impact of maple tree dormancy release on sap variation and maple syrup quality

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