Engineering protein biosensors for detecting smoke taint in wines
Summary
Objective
To overcome these limitations, we aim to establish a platform for two-component artificial protein receptors using sequential rounds of mRNA molecular display. We accomplished this by creating two diverse libraries: one based on the Fibronectin Type III (FN3con) domain and the other on the camelid heavy-chain variable domains (VHH). Our aim is to find two binders with a robust affinity for smoke-tainted contaminants, such as cresol and syringol, that act as the biosensor's receptor.
Background
The wine industry, an integral component of Australia’s agriculture, faces severe challenges due to bushfires. Beyond the immediate physical damage, the smoke emanating from these fires contains harmful chemicals, which grapes can absorb during their ripening stage. When processed, these tainted grapes can produce wines with undesirable smoky and medicinal aftertastes, termed "smoke taint". This issue poses a severe economic risk to winemakers, especially in wildfire-prone areas.
The current model of smoke taint monitoring uses traditional analytical methods to detect specific phenolic compounds in grapes and wine. These methods are not only time-consuming but also expensive, and they don't offer the rapid detection necessary for the effective management of smoke taint.
The advent of protein biosensors offers a prospect for transforming the monitoring of smoke taint. Protein biosensors are molecular machines capable of detecting specific analytes in complex mixtures and solutions and generating an easily detectable signal. They have the potential to replace expensive analytical methods, reduce the need for costly personnel and complex tests, and enable the development of low-cost point-of-use applications.
Protein biosensors are composed of coupled receptors and reporters, where the binding of a ligand to the receptor leads to signal transmission to the reporter thereby modulating its activity. However, at present development of receptor domains for new analytes is slow and complicated creating an obstacle to the development of new biosensor-based applications.
Sector benefits
By addressing the smoke taint issue using the protein biosensor, winemakers will consistently produce high-quality wines, aligning with the plan’s emphasis on growing value and premiumisation across all price points. This innovation in detecting smoke taint directly embodies the strategic focus on innovating in viticulture and wine production. It signifies a proactive, rather than reactive, approach to challenges.
By pre-emptively dealing with the economic fallout associated with smoke taint, the protein biosensor contributes to ensuring a sustainable wine industry, resilient against unforeseen challenges.