Internship 6 months: Exploring the Lipophenols of Vine and Wine

LIPOVIN Project: Exploring LIPOphenols from Grapevine and WINE

Health and oenological valorisation

Host Team

Research units:
UMR SPO – Science for Oenology (https://spo.montpellier.hub.inrae.fr/) / IBMM UMR5247 (https://ibmm.umontpellier.fr/synthese-de-lipides-bioactifs/)

Teams:
PROCHEM Team – Process Engineering and Chemistry Applied to Oenology / Bioactive Lipid Synthesis Team

Addresses:
Institut Agro Montpellier, 2 place Viala, 34060 Montpellier (Institut Agro, La Gaillarde Campus)
Pôle Chimie Balard Recherche, 1919 route de Mende, 34293 Montpellier

Supervisors:
Lucas Suc, Laetitia Mouls and Céline Crauste

Proposed Topic

Polyphenols, secondary metabolites of plants, are widely recognized for their beneficial effects due to their antioxidant properties. However, their low bioavailability limits their effectiveness.

A new class of compounds, lipophenols (LPs), resulting from the esterification of a polyphenol with a fatty acid, is currently attracting strong interest in nutrition and health¹². These molecules more easily cross cell membranes and enhance antioxidant activity in lipid environments.

To date, the natural occurrence of LPs has been scarcely documented, except in a few olive oils³⁴. In a previous study, we were able, for the first time, to detect and quantify catechin-derived LPs (Cat-3-LA) in grapes using LC-MS/MS, thanks to the synthesis of analytical standards. This breakthrough opens new perspectives for the wine sector.

Project Objectives

This Master’s (M2) internship aims to:

Synthesize deuterated LP standards, essential internal standards for more accurate UHPLC-MS quantification
Investigate the presence of catechin-derived LPs (monomers and dimers) in various matrices (grapes, wine, by-products, grape seed oils)
Optimize extraction methods adapted to these complex matrices
Study their formation mechanisms, particularly during grape processing

Student Work Program

At IBMM – Pôle Chimie Balard (C. Crauste, T. Durand):
Synthesis of deuterated catechin-derived LP standards (monomers and dimers), required as internal standards for analytical validation

At UMR SPO (L. Mouls, L. Suc):
Sample preparation (grapes, wines, oils, by-products), optimization of extraction protocols, UHPLC-MS analyses using deuterated standards, comparative study depending on matrices and production conditions

Controlled formation experiments:
Addition of catechin to grape seed oil under various conditions (temperature, time) to evaluate potential LP formation during processing

Data analysis and interpretation, with scientific and technological valorisation for the wine sector

Expected Outcomes

This project combines organic synthesis (IBMM) and analytical chemistry of LPs (UMR SPO), allowing the student to acquire valuable dual expertise.

The expected results will improve both the understanding and the valorisation of natural lipophenols.

Keywords

Lipophenols, mass spectrometry, liquid chromatography, organic synthesis

Candidate Profile

Master’s (M2) student in analytical chemistry or biomolecular chemistry, with a strong interest in analytical methods

Motivation, scientific rigor, and perseverance will be essential for the successful completion of this project

Previous experience in liquid chromatography and mass spectrometry will be appreciated

Internship Details

Duration: 6 months starting from February 2026
Compensation: standard internship allowance

Applications (detailed CV, cover letter, and M1 academic transcript) should be sent to:

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Crauste, C.; Rosell, M.; Durand, T.; Vercauteren, J. Omega-3 Polyunsaturated Lipophenols, How and Why? Biochimie 2016, 120, 62–74. https://doi.org/10.1016/j.biochi.2015.07.018
S. I. Arzola-Rodríguez, L.-N. Muñoz-Castellanos, C. López-Camarillo, et E. Salas, « Phenolipids, Amphipilic Phenolic Antioxidants with Modified Properties and Their Spectrum of Applications in Development: A Review », Biomolecules 2022, 12 (12), 1897. doi: 10.3390/biom12121897.
Lee, Y. Y.; Crauste, C.; Wang, H.; Leung, H. H.; Vercauteren, J.; Galano, J. M.; Oger, C.; Durand, T.; Wan, J. M.; Lee, J. C.* Extra Virgin Olive Oil Reduced Polyunsaturated Fatty Acid and Cholesterol Oxidation in Rodent Liver: Is This Accounted for Hydroxytyrosol-Fatty Acid Conjugation? Chemical research in toxicology 2016, 29 (10), 1689–1698. https://doi.org/10.1021/acs.chemrestox.6b00214
Medina, S.; Dominguez-Perles, R.; Auñon, D.; Moine, E.; Durand, T.; Crauste, C.; Ferreres, F.; Gil-Izquierdo, A.* Targeted Lipidomics Profiling Reveals the Generation of Hydroxytyrosol-Fatty Acids in Hydroxytyrosol-Fortified Oily Matrices: New Analytical Methodology and Cytotoxicity Evaluation. J. Agric. Food Chem. 2020, 68 (29), 7789–7799. https://doi.org/10.1021/acs.jafc.0c01938.