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Response Surface Methodology Optimization for Analytical Microwave-Assisted Extraction of Resveratrol from Functional Marmalade and Cookies. Foods 2023; 12:foods12020233. [PMID: 36673325 PMCID: PMC9857609 DOI: 10.3390/foods12020233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/06/2022] [Accepted: 12/30/2022] [Indexed: 01/06/2023] Open
Abstract
A novel analytical method based on microwave-assisted extraction has been successfully optimized and validated to determine resveratrol from functional marmalade and cookies. The optimization was performed using a Box−Behnken design with three factors: solvent composition (60−100% and 10−70% methanol in water for marmalade and cookies, respectively), microwave power (250−750 W), and solvent-to-solid ratio (20:5−60:5). The main and quadratic effects of solvent composition significantly contributed to the recovery values (p < 0.005) for both kinds of samples. Additionally, the solvent-to-solid ratio and the quadratic effect of microwave power also influenced the resveratrol recovery from functional marmalade. Hence, the optimum condition for resveratrol extraction from marmalade (80% methanol, 500 W, solvent-to-solid ratio 40:5) and cookies (80% methanol, 250 W, solvent-to-solid ratio 20:5) was proposed. The extraction kinetics (5−30 min) was then studied to clarify the complete recovery of resveratrol from the food matrices resulting in 15 min as the optimum extraction time. The developed method showed a satisfactory precision indicated by the coefficient of variation (CV) lower than 5.70% for both repeatability and intermediate precision. To check the matrix effects, the developed MAE procedures were applied to a number of commercial marmalade and cookies. The high-fat and fiber cookies resulted in overestimated values due to the interfering ingredients. As a final point, the methods successfully measured the stability of naturally present resveratrol in grape-derived products while preparing functional marmalade and cookies.
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Moderate Wine Consumption and Health: A Narrative Review. Nutrients 2022; 15:nu15010175. [PMID: 36615832 PMCID: PMC9824172 DOI: 10.3390/nu15010175] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/21/2022] [Accepted: 12/28/2022] [Indexed: 12/31/2022] Open
Abstract
Although it is clearly established that the abuse of alcohol is seriously harmful to health, much epidemiological and clinical evidence seem to underline the protective role of moderate quantities of alcohol and in particular of wine on health. This narrative review aims to re-evaluate the relationship between the type and dose of alcoholic drink and reduced or increased risk of various diseases, in the light of the most current scientific evidence. In particular, in vitro studies on the modulation of biochemical pathways and gene expression of wine bioactive components were evaluated. Twenty-four studies were selected after PubMed, Scopus and Google Scholar searches for the evaluation of moderate alcohol/wine consumption and health effects: eight studies concerned cardiovascular diseases, three concerned type 2 diabetes, four concerned neurodegenerative diseases, five concerned cancer and four were related to longevity. A brief discussion on viticultural and enological practices potentially affecting the content of bioactive components in wine is included. The analysis clearly indicates that wine differs from other alcoholic beverages and its moderate consumption not only does not increase the risk of chronic degenerative diseases but is also associated with health benefits particularly when included in a Mediterranean diet model. Obviously, every effort must be made to promote behavioral education to prevent abuse, especially among young people.
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Rathod S, Arya S, Kanike S, Shah SA, Bahadur P, Tiwari S. Advances on nanoformulation approaches for delivering plant-derived antioxidants: A case of quercetin. Int J Pharm 2022; 625:122093. [PMID: 35952801 DOI: 10.1016/j.ijpharm.2022.122093] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 07/21/2022] [Accepted: 08/04/2022] [Indexed: 10/15/2022]
Abstract
Oxidative stress has been implicated in tumorigenic, cardiovascular, neuro-, and age-related degenerative changes. Antioxidants minimize the oxidative damage through neutralization of reactive oxygen species (ROS) and other causative agents. Ever since the emergence of COVID-19, plant-derived antioxidants have received enormous attention, particularly in the Indian subcontinent. Quercetin (QCT), a bio-flavonoid, exists in the glycosylated form in fruits, berries and vegetables. The antioxidant potential of QCT analogs relates to the number of free hydroxyl groups in their structure. Despite presence of these groups, QCT exhibits substantial hydrophobicity. Formulation scientists have tested nanotechnology-based approaches for its improved solubilization and delivery to the intended site of action. By the virtue of its hydrophobicity, QCT gets encapsulated in nanocarriers carrying hydrophobic domains. Apart from passive accumulation, active uptake of such formulations into the target cells can be facilitated through well-studied functionalization strategies. In this review, we have discussed the approaches of improving solubilization and bioavailability of QCT with the use of nanoformulations.
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Affiliation(s)
- Sachin Rathod
- UKA Tarsadia University, Maliba Pharmacy College, Gopal-Vidyanagar Campus, Surat 394350, India
| | - Shristi Arya
- Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research (NIPER) - Raebareli, Lucknow 226002, India
| | - Shirisha Kanike
- Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research (NIPER) - Raebareli, Lucknow 226002, India
| | - Shailesh A Shah
- UKA Tarsadia University, Maliba Pharmacy College, Gopal-Vidyanagar Campus, Surat 394350, India
| | - Pratap Bahadur
- Department of Chemistry, Veer Narmad South Gujarat University, Surat 395007, India
| | - Sanjay Tiwari
- Department of Pharmaceutics, National Institute of Pharmaceutical Education and Research (NIPER) - Raebareli, Lucknow 226002, India.
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Pérez-Navarro J, Hermosín-Gutiérrez I, Gómez-Alonso S, Kurt-Celebi A, Colak N, Akpınar E, Hayirlioglu-Ayaz S, Ayaz FA. Vitis vinifera Turkish novel table grape 'Karaerik'. Part II: Non-anthocyanin phenolic composition and antioxidant capacity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:813-822. [PMID: 34223652 DOI: 10.1002/jsfa.11416] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 06/21/2021] [Accepted: 08/25/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND 'Karaerik' is a novel table grape (Vitis vinifera L.) native to Turkey and widely cultivated in areas bordering the city of Erzincan. Because of the demonstrated beneficial effects on human health of the grape phenolic composition, the aim of this work was to conduct a detailed profiling of non-anthocyanin phenolic fractions from different grape tissues of the 'Karaerik' table grape. Both qualitative and quantitative characterization of phenolic compounds were achieved using high-performance liquid chromatography-diode array detection-electrospray ionization-tandem mass spectrometry. Total phenolic content and oxygen radical absorbance capacity were also determined to evaluate the antioxidant properties of this table grape. RESULTS A high number of non-anthocyanin phenolic compounds was identified in 'Karaerik' table grape skins and seeds, including 11 flavonols, six hydroxycinnamic acid derivatives, two stilbenes, several monomeric and dimeric flavan-3-ols and proanthocyanidins. Quercetin-type derivatives dominated the flavonol profile of grape skins, followed by myricetin type. Tartaric acid esters of three acids (caffeic, coumaric and ferulic acids) were the main hydroxycinnamic acid derivatives in this cultivar. Qualitative and quantitative differences were observed in flavan-3-ol composition among the grape tissues. Proanthocyanidins were the most abundant class of phenolic compounds in 'Karaerik' grapes, being mainly located in seeds. Higher antioxidant capacity values were determined in grape seeds, in correlation with the total phenolic content. CONCLUSION These results provide useful information for a better understanding of phenolic antioxidants from the 'Karaerik' table grape and will contribute to promoting the varietal identity and health-related properties of this fruit. © 2021 Society of Chemical Industry.
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Affiliation(s)
- José Pérez-Navarro
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
- Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Isidro Hermosín-Gutiérrez
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
- Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Sergio Gómez-Alonso
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
| | - Aynur Kurt-Celebi
- Graduate School of Natural and Applied Sciences, Biology Graduate Program, Karadeniz Technical University, Trabzon, Turkey
| | - Nesrin Colak
- Department of Biology, Faculty of Science, Karadeniz Technical University, Trabzon, Turkey
| | - Erdal Akpınar
- Department of Geography, Faculty of Arts and Science, Erzincan Binali Yıldırım University, Erzincan, Turkey
| | - Sema Hayirlioglu-Ayaz
- Department of Biology, Faculty of Science, Karadeniz Technical University, Trabzon, Turkey
| | - Faik A Ayaz
- Department of Biology, Faculty of Science, Karadeniz Technical University, Trabzon, Turkey
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Influence of Berry Ripening Stages over Phenolics and Volatile Compounds in Aged Aglianico Wine. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7070184] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The harvest time of grapes is a major determinant of berry composition and of the wine quality, and it is usually established through empirical testing of main biochemical parameters of the berry. In this work, we studied how the ripening stage of Aglianico grapes modulates key secondary metabolites of wines, phenolics and volatile compounds. Specifically, we analyzed and compared four berry ripening stages corresponding to total soluble solids of 18, 20, 22, and 25 °Brix and related aged wines. Wine color intensity, anthocyanins level and total trans-resveratrol (free + glycosidic form) increased with grape maturity degree. Wines obtained from late-harvested grapes significantly differed from the others for a higher content of aliphatic alcohols, esters, acetates, α-terpineol and benzyl alcohol. The content of glycosidic terpene compounds, such as nerol, geraniol and α-terpineol, was higher in wines obtained with grapes harvested at 25 °Brix compared to the earlier harvests. Our work indicated that the maturity of the grape is a determining factor in phenolic and volatile compounds of red Aglianico wines. Moreover, extending grape ripening to a sugar concentration higher than 22 °Brix improves the biochemical profile of aged wine in terms of aroma compounds and of phytochemicals with known health-related benefits.
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Phenolic Compounds of Red Wine Aglianico del Vulture Modulate the Functional Activity of Macrophages via Inhibition of NF-κB and the Citrate Pathway. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2021; 2021:5533793. [PMID: 34122722 PMCID: PMC8172326 DOI: 10.1155/2021/5533793] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 04/30/2021] [Accepted: 05/08/2021] [Indexed: 01/11/2023]
Abstract
Phenolic compounds of red wine powder (RWP) extracted from the Italian red wine Aglianico del Vulture have been investigated for the potential immunomodulatory and anti-inflammatory capacity on human macrophages. These compounds reduce the secretion of IL-1β, IL-6, and TNF-α proinflammatory cytokines and increase the release of IL-10 anti-inflammatory cytokine induced by lipopolysaccharide (LPS). In addition, RWP restores Annexin A1 levels, thus involving activation of proresolutive pathways. Noteworthy, RWP lowers NF-κB protein levels, promoter activity, and nuclear translocation. As a consequence of NF-κB inhibition, reduced promoter activities of SLC25A1—encoding the mitochondrial citrate carrier (CIC)—and ATP citrate lyase (ACLY) metabolic genes have been observed. CIC, ACLY, and citrate are components of the citrate pathway: in LPS-activated macrophages, the mitochondrial citrate is exported by CIC into the cytosol where it is cleaved by ACLY in oxaloacetate and acetyl-CoA, precursors for ROS, NO·, and PGE2 inflammatory mediators. We identify the citrate pathway as a RWP target in carrying out its anti-inflammatory activity since RWP reduces CIC and ACLY protein levels, ACLY enzymatic activity, the cytosolic citrate concentration, and in turn ROS, NO·, PGE2, and histone acetylation levels. Overall findings suggest that RWP potentially restores macrophage homeostasis by suppressing inflammatory pathways and activating proresolutive processes.
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Hao X, Sun X, Zhu H, Xie L, Wang X, Jiang N, Fu P, Sang M. Hydroxypropyl-β-Cyclodextrin-Complexed Resveratrol Enhanced Antitumor Activity in a Cervical Cancer Model: In Vivo Analysis. Front Pharmacol 2021; 12:573909. [PMID: 33935691 PMCID: PMC8082405 DOI: 10.3389/fphar.2021.573909] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Accepted: 03/11/2021] [Indexed: 11/13/2022] Open
Abstract
Trans-resveratrol (RES) exhibits a wide range of biological activities. Various methodological approaches have been established to improve the pharmacokinetic properties of RES. Moreover, additional in vivo studies are required to support clinical application. In this study, RES/HP-β-CD (RHSD) inclusion complex was prepared and characterized by FTIR, PXRD, DSC and NMR data. The effect and potential mechanism of RHSD against cervical cancer were investigated in a mouse xenograft tumor model by qPCR assay, Western blot assay, and immunohistochemical assay. Results showed that RHSD significantly decreased tumor growth compared with free RES, while the effect of preventing tumor growth was more prominent in vivo. Notably, RHSD could inhibit tumor development by suppressing the expression of HPV E6 and E7 oncogenes and upregulating P53 and Rb1 protein in cervical cancer. These findings demonstrated that RHSD was safe and potential for development of a new oral administration drug to treat cervical cancer.
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Affiliation(s)
- Xincai Hao
- Hubei Clinical Institute of Parkinson's Disease at Xiangyang No .1 People's Hospital, Hubei Key Laboratory of Wudang Local Chinese Medicine Research, Hubei University of Medicine, Shiyan, China
| | - Xiaodong Sun
- Hubei Clinical Institute of Parkinson's Disease at Xiangyang No .1 People's Hospital, Hubei Key Laboratory of Wudang Local Chinese Medicine Research, Hubei University of Medicine, Shiyan, China
| | - Haizhen Zhu
- Hubei Clinical Institute of Parkinson's Disease at Xiangyang No .1 People's Hospital, Hubei Key Laboratory of Wudang Local Chinese Medicine Research, Hubei University of Medicine, Shiyan, China
| | - Lixia Xie
- Hubei Clinical Institute of Parkinson's Disease at Xiangyang No .1 People's Hospital, Hubei Key Laboratory of Wudang Local Chinese Medicine Research, Hubei University of Medicine, Shiyan, China
| | - Xuanbin Wang
- Hubei Clinical Institute of Parkinson's Disease at Xiangyang No .1 People's Hospital, Hubei Key Laboratory of Wudang Local Chinese Medicine Research, Hubei University of Medicine, Shiyan, China
| | - Nan Jiang
- Hubei Province Hospital of Traditional Chinese Medicine, Hubei Province Academy of Traditional Chinese Medicine, Wuhan, China
| | - Pan Fu
- Hubei Clinical Institute of Parkinson's Disease at Xiangyang No .1 People's Hospital, Hubei Key Laboratory of Wudang Local Chinese Medicine Research, Hubei University of Medicine, Shiyan, China
| | - Ming Sang
- Hubei Clinical Institute of Parkinson's Disease at Xiangyang No .1 People's Hospital, Hubei Key Laboratory of Wudang Local Chinese Medicine Research, Hubei University of Medicine, Shiyan, China
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9
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Irnidayant Y, Sutiono DR. Unlighted Maceration and Ultrasound Technique: The Key to Gaining Stable Trans-Resveratrol from Alternative Sources in Tempeh and Soybean Seed Coat. ACTA ACUST UNITED AC 2019. [DOI: 10.3923/pjn.2019.548.553] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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10
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Petrović A, Lisov N, Čakar U, Marković N, Matijašević S, Cvejić J, Atanacković M, Gojković-Bukarica L. The effects of Prokupac variety clones and vinification method on the quantity of resveratrol in wine. FOOD AND FEED RESEARCH 2019. [DOI: 10.5937/ffr1902189p] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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11
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Somkuwar RG, Bhange MA, Oulkar DP, Sharma AK, Ahammed Shabeer TP. Estimation of polyphenols by using HPLC-DAD in red and white wine grape varieties grown under tropical conditions of India. Journal of Food Science and Technology 2018; 55:4994-5002. [PMID: 30482995 DOI: 10.1007/s13197-018-3438-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/13/2018] [Accepted: 09/16/2018] [Indexed: 11/25/2022]
Abstract
Grapes are well known for their high content of phenolic compounds. Polyphenols are classified into flavonoids and non-flavonoids by their primary chemical structures of hydroxybenzene. Flavonoids mainly consist of anthocyanins, flavonoids, and flavonols whereas non-flavonoids include hydroxycinnamic and hydroxybenzoic acids. In the present study, sixteen phenolic compounds from ten red and nine white grape wine varieties were quantified using high-performance liquid chromatography. Gallic acid, Vanillic acid, Rutin hydrate, Ellagic acid, Chlorogenic acid, Sorbic acid, Catechin hydrate, Epicatechin, p-coumaric acid, Quercetin, Myricetin, Kaempferol, Piceatannol, and Resveratrol were major compounds found in red wine grapes. Among the varieties, Petit Verdot, Cabernet Franc showed maximum quantitative phenolics, whereas Cabernet Sauvignon, Niellucio, Cinsaut, and Syrah showed least quantitative phenolics in grape berries. Phenolic profile of white wine grapes showed lower concentration of phenolics than that of red wine grapes. The variety Gros Meseng showed maximum phenolics followed by Sauvignon, while the variety Colombard and Chenin Blanc showed least phenolics.
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Affiliation(s)
- R G Somkuwar
- ICAR-National Research Center for Grapes, Manjari Farm Post, Solpaur Road, P. O. No. 03, Pune, 412 307 India
| | - M A Bhange
- ICAR-National Research Center for Grapes, Manjari Farm Post, Solpaur Road, P. O. No. 03, Pune, 412 307 India
| | - D P Oulkar
- ICAR-National Research Center for Grapes, Manjari Farm Post, Solpaur Road, P. O. No. 03, Pune, 412 307 India
| | - A K Sharma
- ICAR-National Research Center for Grapes, Manjari Farm Post, Solpaur Road, P. O. No. 03, Pune, 412 307 India
| | - T P Ahammed Shabeer
- ICAR-National Research Center for Grapes, Manjari Farm Post, Solpaur Road, P. O. No. 03, Pune, 412 307 India
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12
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Gambuti A, Picariello L, Rinaldi A, Moio L. Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging. Front Chem 2018; 6:63. [PMID: 29600246 PMCID: PMC5862844 DOI: 10.3389/fchem.2018.00063] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2017] [Accepted: 02/27/2018] [Indexed: 11/13/2022] Open
Abstract
Changes in phenolic compounds, chromatic characteristics, acetaldehyde, and protein-reactive tannins associated with oxidative aging were studied in Sangiovese wines with varied tannin T/anthocyanin A ratios. For this purpose, three Sangiovese vineyards located in Tuscany were considered in the 2016 vintage. To obtain wines with different T/A ratios, two red wines were produced from each vinification batch: a free run juice with a lower T/A ratio and a marc pressed wine with a higher T/A ratio. An overall of six wines with T/A ratios ranging between 5 and 23 were produced. An oxidation treatment (four saturation cycles) was applied to each wine. Average and initial oxygen consumption rates (OCR) were positively correlated to VRF/mA (vanilline reactive flavans/monomeric anthocyanins) and T/A ratios while OCRs were negatively related to the wine content in monomeric and total anthocyanins. The higher the A content was, the greater the loss of total and free anthocyanins. A significant lower production of polymeric pigments was detected in all pressed wines with respect to the correspondant free run one. A gradual decrease of tannin reactivity toward saliva proteins after the application of oxygen saturation cycles was detected. The results obtained in this experiment indicate that VRF/mA and T/A ratios are among the fundamental parameters to evaluate before choosing the antioxidant protection to be used and the right oxidation level to apply for a longer shelf-life of red wine.
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Affiliation(s)
- Angelita Gambuti
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy
| | - Luigi Picariello
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy
| | - Alessandra Rinaldi
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy.,Biolaffort, Bordeaux, France
| | - Luigi Moio
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy
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Burgueño-Tapia E, Sánchez-Castellanos M, Joseph-Nathan P. Optimization of the Number of Considered Conformers for the Absolute Configuration Determination of Catechin and Epicatechin Peracetates by VCD. Nat Prod Commun 2017. [DOI: 10.1177/1934578x1701200510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Epimeric catechin and epicatechin peracetates offer the possibility to explore the number of conformers needed for the absolute configuration determination without affecting the reliability of the assignment. Comparisons between experimental and DFT B3PW91/DGDZVP calculated curves showed that, in molecules where the conformational flexibility generates a large number of conformers, it is possible to significantly reduce the number of conformers needed to generate VCD results that provide secure absolute configuration assignment.
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Affiliation(s)
- Eleuterio Burgueño-Tapia
- Departamento de Química Orgánica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala, Col. Santo Tomás, Mexico City, 11340 Mexico
| | - Mariano Sánchez-Castellanos
- Instituto de Química, Universidad Nacional Autónoma de México, Circuito Exterior, Ciudad Universitaria, Mexico City, Mexico
| | - Pedro Joseph-Nathan
- Departamento de Química, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Apartado 14-740, Mexico City, 07000 Mexico
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14
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Chen F, Zhang X, Du X, Yang L, Zu Y, Yang F. A new approach for obtaining trans-resveratrol from tree peony seed oil extracted residues using ionic liquid-based enzymatic hydrolysis in situ extraction. Sep Purif Technol 2016. [DOI: 10.1016/j.seppur.2016.06.056] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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15
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Kocabey N, Yilmaztekin M, Hayaloglu AA. Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from Vitis vinifera L. Karaoglan. Journal of Food Science and Technology 2016; 53:3557-3565. [PMID: 27777462 DOI: 10.1007/s13197-016-2335-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/23/2016] [Accepted: 08/30/2016] [Indexed: 11/24/2022]
Abstract
Effects of different maceration times (5, 10 and 15 days) on composition, phenolic compounds and antioxidant activities of red wines made from the Vitis vinifera L. Karaoglan grown in Malatya were investigated. Maceration duration changed some chemical constituents and color of Karaoglan red wines. A linear relationship was observed between antioxidant activity of wine and maceration duration. Major organic acid was tartaric acid which was at the highest concentration in wine macerated for 10 days. A total of 25 phenolic compounds was determined in wine samples. Within these phenolics; procyanidin B2, trans-caftaric acid, gallic acid, trans-caffeic acid, (+) catechin, (-) epicatechin and quercetin-3-O-glucoside were the most abundant phenolics regardless of maceration duration. In general, extended maceration duration resulted in increase in the concentration of phenolic compounds, reflecting the antioxidant activities of wine. In conclusion, the highest concentrations of total and individual phenolic compounds as well as antioxidant activities were found in wines macerated for 15 days.
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Affiliation(s)
- N Kocabey
- Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey
| | - M Yilmaztekin
- Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey
| | - A A Hayaloglu
- Department of Food Engineering, Engineering Faculty, Inonu University, Malatya, Turkey
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16
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Tedesco I, Moccia S, Volpe S, Alfieri G, Strollo D, Bilotto S, Spagnuolo C, Di Renzo M, Aquino RP, Russo GL. Red wine activates plasma membrane redox system in human erythrocytes. Free Radic Res 2016; 50:557-69. [PMID: 26866566 DOI: 10.3109/10715762.2016.1152629] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
In the present study, we report that polyphenols present in red wine obtained by a controlled microvinification process are able to protect human erythrocytes from oxidative stress and to activate Plasma Membrane Redox System (PMRS). Human plasma obtained from healthy subjects was incubated in the presence of whole red wine at a concentration corresponding to 9.13-73 μg/ml gallic acid equivalents to verify the capacity to protect against hypochlorous acid (HOCl)-induced plasma oxidation and to minimize chloramine formation. Red wine reduced hemolysis and chloramine formation induced by HOCl of 40 and 35%, respectively. PMRS present on human erythrocytes transfers electrons from intracellular molecules to extracellular electron acceptors. We demonstrated that whole red wine activated PMRS activity in human erythrocytes isolated from donors in a dose-dependent manner with a maximum at about 70-100 μg/ml gallic acid equivalents. We also showed that red wine increased glutathione (GSH) levels and erythrocytic antioxidant capacity, measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) quenching assay. Furthermore, we reported that GSH played a crucial role in regulating PMRS activity in erythrocytes. In fact, the effect of iodoacetamide, an alkylating agent that induces depletion of intracellular GSH, was completely counteracted by red wine. Bioactive compounds present in red wine, such as gallic acid, resveratrol, catechin, and quercetin were unable to activate PMRS when tested at the concentrations normally present in aged red wines. On the contrary, the increase of PMRS activity was associated with the anthocyanin fraction, suggesting the capacity of this class of compounds to positively modulate PMRS enzymatic activity.
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Affiliation(s)
- Idolo Tedesco
- a Institute of Food Sciences, National Research Council , Avellino , Italy
| | - Stefania Moccia
- a Institute of Food Sciences, National Research Council , Avellino , Italy
| | - Silvestro Volpe
- b Division of Onco-Hematology , S.G. Moscati Hospital , Avellino , Italy
| | - Giovanna Alfieri
- b Division of Onco-Hematology , S.G. Moscati Hospital , Avellino , Italy
| | | | - Stefania Bilotto
- a Institute of Food Sciences, National Research Council , Avellino , Italy
| | - Carmela Spagnuolo
- a Institute of Food Sciences, National Research Council , Avellino , Italy
| | | | - Rita P Aquino
- d Department of Pharmacy , University of Salerno , Fisciano (SA) , Italy
| | - Gian Luigi Russo
- a Institute of Food Sciences, National Research Council , Avellino , Italy
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Giovannelli L, Innocenti M, Santamaria A, Bigagli E, Pasqua G, Mulinacci N. Antitumoural activity of viniferin-enriched extracts fromVitis viniferaL. cell cultures. Nat Prod Res 2014; 28:2006-16. [DOI: 10.1080/14786419.2014.924935] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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18
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Piano F, Bertolone E, Pes D, Asproudi A, Borsa D. Focusing on bioactive compounds in grapes: stilbenes in Uvalino cv. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2060-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Francesca N, Romano R, Sannino C, Le Grottaglie L, Settanni L, Moschetti G. Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration. Int J Food Microbiol 2013; 171:84-93. [PMID: 24334093 DOI: 10.1016/j.ijfoodmicro.2013.11.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2013] [Revised: 10/19/2013] [Accepted: 11/08/2013] [Indexed: 10/26/2022]
Abstract
The aim of the present work was to investigate the microbiological, chemical, and sensory characteristics of red wine subjected to post-fermentation maceration that was extended to 90 days. For this purpose, the 'Aglianico di Taurasi' grape was used as a case study. The total yeast concentration increased until day 40 of maceration and decreased thereafter, whereas the concentration of lactic acid bacteria slightly increased. Dekkera/Brettanomyces spp. and acetic acid bacteria were not detected. The yeast community was composed of Saccharomyces cerevisiae, Zygosaccharomyces bisporus, Metschnikowia pulcherrima, Hanseniaspora guilliermondii, Hanseniaspora uvarum, Pichia guilliermondii, Aureobasidium pullulans and Debaryomyces carsonii. Nine S. cerevisiae strains were detected at high levels at different times of maceration. The results of all the conventional chemical analyses of the wines were in agreement with the regulations of commercial production and, interestingly, the changes in terms of concentration demonstrated the presence of yeast and LAB populations that were not only alive but also in a metabolically active state until day 90 of maceration. The alcohol and glycerol contents slightly increased until day 90. The concentrations of malic acid decreased, whereas those of lactic acid slightly increased throughout the maceration process. Furthermore, different durations of maceration resulted in significant differences in the total polyphenol content, which was higher at 40-50 days. The main phenolic compounds were benzoic and cinnamic acids and catechins. Interestingly, the highest ratio between (+)-catechin and (-)-epicatechin was found on day 40. In addition, the highest antioxidant activity was observed between days 40 and 50. The concentration of volatile organic compounds, which were mainly represented by alcohols, increased until the end of the maceration process. Sensory analysis revealed that samples that were subjected to maceration for a long period of time showed the highest odour and taste complexity and no off-odours and/or off-flavours were detected. These data confirmed that extending post-fermentation maceration to 90 days has no negative impact on the microbiological, chemical and sensory composition of wines, but affects the polyphenol content and potential health benefits of the resulting wine.
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Affiliation(s)
- Nicola Francesca
- Department of Agricultural and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Raffaele Romano
- Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici, Napoli, Italy
| | - Ciro Sannino
- Department of Agricultural and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Laura Le Grottaglie
- Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici, Napoli, Italy
| | - Luca Settanni
- Department of Agricultural and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Giancarlo Moschetti
- Department of Agricultural and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
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Biochemical features of native red wines and genetic diversity of the corresponding grape varieties from Campania region. Food Chem 2013; 143:506-13. [PMID: 24054274 DOI: 10.1016/j.foodchem.2013.07.133] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2013] [Revised: 06/16/2013] [Accepted: 07/29/2013] [Indexed: 11/24/2022]
Abstract
Campania region has always been considered one of the most appreciated Italian districts for wine production. Wine distinctiveness arises from their native grapevines. To better define the chemical profile of Campania autochthonous red grape varieties, we analysed the phenolic composition of Aglianico di Taurasi, Aglianico del Vulture, Aglianico del Taburno, Piedirosso wines, and a minor native variety, Lingua di Femmina in comparison with Merlot and Cabernet Sauvignon, as reference cultivars. A genetic profiling was also carried out using microsatellite molecular markers with high polymorphic and unambiguous profiles. Principal component analysis applied to 72 wines based on the 18 biochemical parameters, explained 77.6% of the total variance and highlighted important biological entities providing insightful patterns. Moreover, comparison of SSR-based data with phenylpropanoid molecules exhibited a statistically significant correlation. Our approach might be reasonably adopted for future characterisations and traceability of grapevines and corresponding wines.
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22
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Genovese A, Lamorte SA, Gambuti A, Moio L. Aroma of Aglianico and Uva di Troia grapes by aromatic series. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.03.051] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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23
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Hwang SW, Shim JK, Selke S, Soto-Valdez H, Matuana L, Rubino M, Auras R. Migration of α-tocopherol and resveratrol from poly(L-lactic acid)/starch blends films into ethanol. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.01.032] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Lee SW, Kim YS, Uddin MR, Kwon DY, Kim YB, Lee MY, Kim SJ, Park SU. Resveratrol Production from Hairy Root Cultures of Scutellaria baicalensis. Nat Prod Commun 2013. [DOI: 10.1177/1934578x1300800517] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
The levels of resveratrol produced by hairy root cultures of Scutellaria baicalensis were investigated using different media of varying strengths and in the presence of various concentrations of auxins. The levels of resveratrol were higher when the hairy root cultures were maintained in full-strength Murashige and Skoog (MS) medium when compared with other growth media. The cultures grown in full-strength MS medium produced 2.5-fold higher resveratrol than those grown in half-strength B5 medium—the lowest resveratrol-producing medium. The levels of resveratrol varied significantly when cultures were grown in full-strength MS with varying concentrations of auxins. Supplementation of the media with the auxin indole acetic acid (IAA) at 0.1 mg/L produced the highest accumulation of resveratrol. Our findings reveal a valuable alternative approach for the production of resveratrol from S. baicalensis.
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Affiliation(s)
- Sang-Won Lee
- Herbal Crop Utilization Research Team, National Institute of Horticultural & Herbal Science, RDA, Eumseong-gun, Chungcheongbuk-do 369-873, Republic of Korea
| | - Young Seon Kim
- TKM-Based Herbal Drug Research Group Researcher, Korea Institute of Oriental Medicine, 461-24, Jeonmin-dong, Yuseong-gu, Daejeon, 305-811, Republic of Korea
| | - Md. Romij Uddin
- Department of Crop Science, Chungnam National University, 99 Daehak-Ro, Yuseong-Gu, Daejeon 305-764, Republic of Korea
| | - Do Yeon Kwon
- Department of Crop Science, Chungnam National University, 99 Daehak-Ro, Yuseong-Gu, Daejeon 305-764, Republic of Korea
| | - Yeon Bok Kim
- Department of Crop Science, Chungnam National University, 99 Daehak-Ro, Yuseong-Gu, Daejeon 305-764, Republic of Korea
| | - Mi Young Lee
- TKM-Based Herbal Drug Research Group Researcher, Korea Institute of Oriental Medicine, 461-24, Jeonmin-dong, Yuseong-gu, Daejeon, 305-811, Republic of Korea
| | - Sun-Ju Kim
- Department of Bio-Environmental Chemistry, Chungnam National University, 99 Daehak-Ro, Yuseong-Gu, Daejeon 305-764, Republic of Korea
| | - Sang Un Park
- Department of Crop Science, Chungnam National University, 99 Daehak-Ro, Yuseong-Gu, Daejeon 305-764, Republic of Korea
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Fu Y, Lin Y, Chen T, Wang L. Study on the polyfurfural film modified glassy carbon electrode and its application in polyphenols determination. J Electroanal Chem (Lausanne) 2012. [DOI: 10.1016/j.jelechem.2012.09.040] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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26
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Orozco H, Matallana E, Aranda A. Two-carbon metabolites, polyphenols and vitamins influence yeast chronological life span in winemaking conditions. Microb Cell Fact 2012; 11:104. [PMID: 22873488 PMCID: PMC3503821 DOI: 10.1186/1475-2859-11-104] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2012] [Accepted: 08/03/2012] [Indexed: 12/21/2022] Open
Abstract
Background Viability in a non dividing state is referred to as chronological life span (CLS). Most grape juice fermentation happens when Saccharomyces cerevisiae yeast cells have stopped dividing; therefore, CLS is an important factor toward winemaking success. Results We have studied both the physical and chemical determinants influencing yeast CLS. Low pH and heat shorten the maximum wine yeast life span, while hyperosmotic shock extends it. Ethanol plays an important negative role in aging under winemaking conditions, but additional metabolites produced by fermentative metabolism, such as acetaldehyde and acetate, have also a strong impact on longevity. Grape polyphenols quercetin and resveratrol have negative impacts on CLS under winemaking conditions, an unexpected behavior for these potential anti-oxidants. We observed that quercetin inhibits alcohol and aldehyde dehydrogenase activities, and that resveratrol performs a pro-oxidant role during grape juice fermentation. Vitamins nicotinic acid and nicotinamide are precursors of NAD+, and their addition reduces mean longevity during fermentation, suggesting a metabolic unbalance negative for CLS. Moreover, vitamin mix supplementation at the end of fermentation shortens CLS and enhances cell lysis, while amino acids increase life span. Conclusions Wine S. cerevisiae strains are able to sense changes in the environmental conditions and adapt their longevity to them. Yeast death is influenced by the conditions present at the end of wine fermentation, particularly by the concentration of two-carbon metabolites produced by the fermentative metabolism, such as ethanol, acetic acid and acetaldehyde, and also by the grape juice composition, particularly its vitamin content.
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Affiliation(s)
- Helena Orozco
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos-CSIC, Av. Agustín Escardino 7, Paterna 46980, Spain
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Nour V, Trandafir I, Muntean C. Ultraviolet Irradiation of Trans-Resveratrol and HPLC Determination of Trans-Resveratrol and Cis-Resveratrol in Romanian Red Wines. J Chromatogr Sci 2012; 50:920-7. [DOI: 10.1093/chromsci/bms091] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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28
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Hwang SW, Shim JK, Selke SEM, Soto-Valdez H, Matuana L, Rubino M, Auras R. Poly(L
-lactic acid) with added α-tocopherol and resveratrol: optical, physical, thermal and mechanical properties. POLYM INT 2012. [DOI: 10.1002/pi.3232] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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29
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Felice F, Zambito Y, Di Colo G, D'Onofrio C, Fausto C, Balbarini A, Di Stefano R. Red grape skin and seeds polyphenols: Evidence of their protective effects on endothelial progenitor cells and improvement of their intestinal absorption. Eur J Pharm Biopharm 2011; 80:176-84. [PMID: 21971368 DOI: 10.1016/j.ejpb.2011.09.002] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2011] [Revised: 07/24/2011] [Accepted: 09/07/2011] [Indexed: 12/15/2022]
Abstract
SCOPE To evaluate the ability of grape skin and seeds to protect endothelial progenitor cells (EPC) from oxidative stress induced by hyperglycemia (HG) compared to red wine (RW) and prepare innovative pharmaceutical systems for the oral administration of red grape extract allowing the overcoming of its poor intestinal absorption. METHODS AND RESULTS Human EPC were characterized by expression of cell surface markers. Cells were incubated with different concentrations of total polyphenols from grape components or RW in the presence or absence of HG. Cell viability, migration, adhesion, and reactive oxygen species (ROS) production were assayed. Intestinal permeation of polyphenols was studied in the absence or presence of a quaternary ammonium-chitosan conjugate (N⁺(60)-Ch). Grape components and RW increased EPC viability, adhesion and migration, and prevented the HG effect (P < 0.01). ROS production induced by HG was significantly reduced only by grape seed extract and RW (P < 0.01). N⁺(60)-Ch acted as an effective enhancer of polyphenol permeability across the excised rat intestine. CONCLUSIONS Red grape components are a source of antioxidant compounds that ameliorate EPC viability and function, while preventing endothelial dysfunction. The use of polycationic chitosan derivatives can promote the absorption of polyphenols across intestinal epithelium, thus increasing their bioavailability and potential therapeutic value in atherosclerosis.
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Affiliation(s)
- Francesca Felice
- Cardiothoracic and Vascular Department, University of Pisa, Pisa, Italy
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31
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Gessner DK, Ringseis R, Siebers M, Keller J, Kloster J, Wen G, Eder K. Inhibition of the pro-inflammatory NF-κB pathway by a grape seed and grape marc meal extract in intestinal epithelial cells. J Anim Physiol Anim Nutr (Berl) 2011; 96:1074-83. [PMID: 21895782 DOI: 10.1111/j.1439-0396.2011.01222.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
In pigs and other monogastric animal, the weaning phase is commonly accompanied by an increased susceptibility to gut disorders such as diarrhoea owing to the induction of an inflammatory process in the intestine during weaning. Given the unfavourable effects of intestinal inflammation on feed consumption, digestive capacity of the intestine and growth of animals, controlling intestinal inflammation is a reasonable approach for the maintenance of performance characteristics of livestock animals. Therefore, this study aimed to study the anti-inflammatory potential of a commercial polyphenol-rich grape seed (GS) and grape marc (GM) meal-based feed additive in a well-established in vitro intestinal epithelium model (polarized Caco-2 cells). The anti-inflammatory potential was evaluated by studying the effect of an ethanolic extract obtained from the GS and GM meal-based feed additive (GSGME) on the pro-inflammatory transcription factor NF-κB, which is considered to play a key role in the induction of weaning-associated intestinal inflammation. The highest non-cytotoxic concentrations of the ethanolic GSGME dose dependently reduced TNFα-induced NF-κB transactivation and decreased TNFα-induced mRNA levels of the NF-κB target genes IL-1β, IL-8, MCP-1 and CXCL1 in Caco-2 intestinal cells (p < 0.05). No effect of the ethanolic GSGME was observed on the cytoprotective Nrf2 pathway in Caco-2 cells as evidenced by an unaltered Nrf2 transactivation and unchanged mRNA levels of Nrf2 target genes, such as GPX-2, NQO1, CYP1A1 and UGT1A1. In conclusion, this study shows that an ethanolic GSGME exerts anti-inflammatory effects in intestinal cells under in vitro conditions. Thus, polyphenol-rich GSGM meal-based feed additives may be useful for the inhibition or prevention of inflammatory processes in the intestine of livestock animals, in particular during states with inappropriate NF-κB activation in the intestinal tissue, such as the weaning phase. Future studies are warranted to prove the in vivo anti-inflammatory potential of GSGM meal-based feed additives.
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Affiliation(s)
- D K Gessner
- Institute of Animal Nutrition and Nutrition Physiology, Justus-Liebig-University Gießen, Heinrich-Buff-Ring 26-32, Gießen, Germany
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Loizzo MR, Nigro S, De Luca D, Menichini F. Detection of ochratoxin A and cis- and trans-resveratrol in red wines and their musts from Calabria (Italy). Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2011; 28:1561-8. [PMID: 21732871 DOI: 10.1080/19440049.2011.590454] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
The natural occurrence of ochratoxin A (OTA) and cis- and trans-resveratrols in red wines has been widely reported. The aim of this work was to evaluate the ochratoxin A (OTA) and both cis- and trans-resveratrol content of red wine (from must to wine) in a pilot-scale vinification process in Calabria (Italy). Eleven samples were collected at different stages of vinification and analysis was carried out by HPLC. Wine from manufacturer 3 contained the highest amount of trans-resveratrol (3.41 mg l(-1)). This wine was characterized by an Aglianico-Magliocco grape variety. Interestingly, data regarding OTA showed that the value of this contaminant was low in all analyzed samples and, in each case, below the legal limit (2.0 mg l(-1) (ppb)). Overall, the results demonstrated the high quality of wines produced in Calabria.
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Affiliation(s)
- Monica Rosa Loizzo
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Nutrition and Health Sciences, University of Calabria, Rende, CS, Italy.
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33
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Mulero J, Zafrilla P, Cayuela JM, Martínez-Cachá A, Pardo F. Antioxidant Activity and Phenolic Compounds in Organic Red Wine Using Different Winemaking Techniques. J Food Sci 2011; 76:C436-40. [DOI: 10.1111/j.1750-3841.2011.02104.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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34
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Ali K, Maltese F, Toepfer R, Choi YH, Verpoorte R. Metabolic characterization of Palatinate German white wines according to sensory attributes, varieties, and vintages using NMR spectroscopy and multivariate data analyses. JOURNAL OF BIOMOLECULAR NMR 2011; 49:255-66. [PMID: 21359513 PMCID: PMC3081432 DOI: 10.1007/s10858-011-9487-3] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2010] [Accepted: 11/26/2010] [Indexed: 05/09/2023]
Abstract
(1)H NMR (nuclear magnetic resonance spectroscopy) has been used for metabolomic analysis of 'Riesling' and 'Mueller-Thurgau' white wines from the German Palatinate region. Diverse two-dimensional NMR techniques have been applied for the identification of metabolites, including phenolics. It is shown that sensory analysis correlates with NMR-based metabolic profiles of wine. (1)H NMR data in combination with multivariate data analysis methods, like principal component analysis (PCA), partial least squares projections to latent structures (PLS), and bidirectional orthogonal projections to latent structures (O2PLS) analysis, were employed in an attempt to identify the metabolites responsible for the taste of wine, using a non-targeted approach. The high quality wines were characterized by elevated levels of compounds like proline, 2,3-butanediol, malate, quercetin, and catechin. Characterization of wine based on type and vintage was also done using orthogonal projections to latent structures (OPLS) analysis. 'Riesling' wines were characterized by higher levels of catechin, caftarate, valine, proline, malate, and citrate whereas compounds like quercetin, resveratrol, gallate, leucine, threonine, succinate, and lactate, were found discriminating for 'Mueller-Thurgau'. The wines from 2006 vintage were dominated by leucine, phenylalanine, citrate, malate, and phenolics, while valine, proline, alanine, and succinate were predominantly present in the 2007 vintage. Based on these results, it can be postulated the NMR-based metabolomics offers an easy and comprehensive analysis of wine and in combination with multivariate data analyses can be used to investigate the source of the wines and to predict certain sensory aspects of wine.
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Affiliation(s)
- Kashif Ali
- Division of Pharmacognosy, Section Metabolomics, Institute of Biology, Leiden University, 2333 CC Leiden, The Netherlands
| | - Federica Maltese
- Division of Pharmacognosy, Section Metabolomics, Institute of Biology, Leiden University, 2333 CC Leiden, The Netherlands
| | - Reinhard Toepfer
- Julius Kuehn Institute (JKI), Federal Research Centre for Cultivated Plants, Institute for Grapevine Breeding Geilweilerhof, 76833 Siebeldingen, Germany
| | - Young Hae Choi
- Division of Pharmacognosy, Section Metabolomics, Institute of Biology, Leiden University, 2333 CC Leiden, The Netherlands
| | - Robert Verpoorte
- Division of Pharmacognosy, Section Metabolomics, Institute of Biology, Leiden University, 2333 CC Leiden, The Netherlands
- College of Pharmacy, Kyung Hee University, Seoul, 130-701 Korea
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35
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Guerrero RF, Puertas B, Fernández MI, Piñeiro Z, Cantos-Villar E. UVC-treated skin-contact effect on both white wine quality and resveratrol content. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.07.023] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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36
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Ali K, Maltese F, Choi YH, Verpoorte R. Metabolic constituents of grapevine and grape-derived products. PHYTOCHEMISTRY REVIEWS : PROCEEDINGS OF THE PHYTOCHEMICAL SOCIETY OF EUROPE 2010; 9:357-378. [PMID: 20835385 PMCID: PMC2928446 DOI: 10.1007/s11101-009-9158-0] [Citation(s) in RCA: 154] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2009] [Accepted: 10/22/2009] [Indexed: 05/20/2023]
Abstract
The numerous uses of the grapevine fruit, especially for wine and beverages, have made it one of the most important plants worldwide. The phytochemistry of grapevine is rich in a wide range of compounds. Many of them are renowned for their numerous medicinal uses. The production of grapevine metabolites is highly conditioned by many factors like environment or pathogen attack. Some grapevine phytoalexins have gained a great deal of attention due to their antimicrobial activities, being also involved in the induction of resistance in grapevine against those pathogens. Meanwhile grapevine biotechnology is still evolving, thanks to the technological advance of modern science, and biotechnologists are making huge efforts to produce grapevine cultivars of desired characteristics. In this paper, important metabolites from grapevine and grape derived products like wine will be reviewed with their health promoting effects and their role against certain stress factors in grapevine physiology.
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Affiliation(s)
- Kashif Ali
- Division of Pharmacognosy, Section Metabolomics, Institute of Biology, Leiden University, Einsteinweg 55, P.O. Box 9502, 2333 CC Leiden, The Netherlands
| | - Federica Maltese
- Division of Pharmacognosy, Section Metabolomics, Institute of Biology, Leiden University, Einsteinweg 55, P.O. Box 9502, 2333 CC Leiden, The Netherlands
| | - Young Hae Choi
- Division of Pharmacognosy, Section Metabolomics, Institute of Biology, Leiden University, Einsteinweg 55, P.O. Box 9502, 2333 CC Leiden, The Netherlands
| | - Robert Verpoorte
- Division of Pharmacognosy, Section Metabolomics, Institute of Biology, Leiden University, Einsteinweg 55, P.O. Box 9502, 2333 CC Leiden, The Netherlands
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37
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Antioxidant activity and phenolic composition of organic and conventional grapes and wines. J Food Compost Anal 2010. [DOI: 10.1016/j.jfca.2010.05.001] [Citation(s) in RCA: 79] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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38
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Guerrero RF, Puertas B, Jiménez MJ, Cacho J, Cantos-Villar E. Monitoring the process to obtain red wine enriched in resveratrol and piceatannol without quality loss. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.02.057] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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39
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Tosun İ, İnkaya AN. Resveratrol as a Health and Disease Benefit Agent. FOOD REVIEWS INTERNATIONAL 2009. [DOI: 10.1080/87559120802525459] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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40
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Ferri M, Tassoni A, Franceschetti M, Righetti L, Naldrett MJ, Bagni N. Chitosan treatment induces changes of protein expression profile and stilbene distribution in Vitis vinifera cell suspensions. Proteomics 2009; 9:610-24. [PMID: 19132683 DOI: 10.1002/pmic.200800386] [Citation(s) in RCA: 90] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Polyphenols, including stilbenes and flavonoids, are an essential part of human diet and constitute one of the most abundant and ubiquitous groups of plant secondary metabolites, and their level is inducible by stress, fungal attack or biotic and abiotic elicitors. Proteomic analysis of Vitis vinifera (L.) cultivar (cv.) Barbera grape cell suspensions, showed that the amount of 73 proteins consistently changed in 50 microg/mL chitosan-treated samples compared with controls, or between the two controls, of which 56 were identified by MS analyses. In particular, de-novo synthesis and/or accumulation of stilbene synthase proteins were promoted by chitosan which also stimulated trans-resveratrol endogenous accumulation and decreased its release into the culture medium. No influence was shown on cis-resveratrol. There was no effect on the accumulation of total resveratrol mono-glucosides (trans- and cis-piceid and trans- and cis-resveratroloside). Throughout the observation period the upregulation of phenylalanine ammonia lyase, chalcone synthase, chalcone-flavanone isomerase (CHI) transcript expression levels well correlated with CHI protein amount and with the accumulation of anthocyanins. Chitosan treatment strongly increased the expression of eleven proteins of the pathogenesis related protein-10 family, as well as their mRNA levels.
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Affiliation(s)
- Maura Ferri
- Department of Experimental Evolutionary Biology and Interdepartmental Centre for Biotechnology, University of Bologna, Bologna, Italy
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41
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Yunoki K, Sasaki G, Tokuji Y, Kinoshita M, Naito A, Aida K, Ohnishi M. Effect of dietary wine pomace extract and oleanolic acid on plasma lipids in rats fed high-fat diet and its DNA microarray analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:12052-12058. [PMID: 19053393 DOI: 10.1021/jf8026217] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The aim of this study was to evaluate the concentration of oleanolic acids (OA) in pomace, a winemaking byproduct, and its influence on the levels of plasma lipids in rats fed a high-fat diet and on hepatic gene expression using DNA microarray analysis in vivo. HPLC analyses of pomace ethanol extract (PEE) revealed a high amount of OA ranging from 4 to 11 g/100 g. Male Sprague-Dawley rats were fed a normal-fat diet (NF group), a high-fat diet with 21% lard (HF group), a high-fat diet with 0.05% OA (OA group, 50 mg/kg/day), or a high-fat diet with 0.45% PEE (PEE group, 450 mg/kg/day). Plasma triacylglycerol and phospholipid concentrations were significantly lower in the OA and PEE groups than in the HF group. The microarray analysis of hepatic mRNA revealed reduced expression levels of lipogenic genes including acetyl-CoA carboxylase and glycerol-3-phosphate acyltransferase, probably resulting from the suppression of transcription factor Srebf1 expression. Gene expression of gluconeogensis and inflammatory cytokines was also down-regulated in the OA and PEE groups, suggesting that administration of OA or PEE could ameliorate obesity-induced insulin resistance, as well as prevent hyperlipidemia.
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Affiliation(s)
- Keita Yunoki
- Department of Agricultural and Life Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan
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Analysis of trans-resveratrol: Comparison of methods and contents in Muscatel fortified wines from Setúbal region in Portugal. J Food Compost Anal 2008. [DOI: 10.1016/j.jfca.2008.04.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Paixão N, Pereira V, Marques JC, Câmara JS. Quantification of polyphenols with potential antioxidant properties in wines using reverse phase HPLC. J Sep Sci 2008; 31:2189-98. [DOI: 10.1002/jssc.200800021] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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44
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Napoli C, Balestrieri ML, Sica V, Lerman LO, Crimi E, De Rosa G, Schiano C, Servillo L, D'Armiento FP. Beneficial effects of low doses of red wine consumption on perturbed shear stress-induced atherogenesis. Heart Vessels 2008; 23:124-33. [PMID: 18389338 DOI: 10.1007/s00380-007-1015-8] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/13/2007] [Accepted: 09/07/2007] [Indexed: 12/18/2022]
Abstract
Moderate wine intake is associated with a reduced risk of morbidity and mortality from cardiovascular disease. Atherosclerosis is enhanced in arterial segments exposed to disturbed flow. Perturbed shear stress increases also the endothelial expression of oxidation-sensitive responsive genes (such as ELK-1 and p-JUN). This study evaluates the effects of chronic consumption of red wine on perturbed shear stress-induced atherogenesis. Results indicated that chronic treatment with red wine significantly attenuated the activation of redox-sensitive genes (ELK-1 and p-JUN) and increased endothelial nitric oxide synthase (eNOS) expression (which was decreased by perturbed shear stress) in cultured human coronary endothelial cells (EC) and in atherosclerosis-prone areas of hypercholesterolemic mice. Oral administration of red wine to hypercholesterolemic mice reduced significantly the progression of atherosclerosis. Moreover, short-term supplementation with red wine to C57BL/6J mice significantly increased upregulation of aortic eNOS and SIRT1 expression induced by physical training. These findings establish that administration of low doses of red wine can attenuate the proatherogenic effects induced by perturbed shear stress in vitro and in vivo. This evidence may have implications for the prevention of atherosclerotic lesion progression and its clinical manifestations.
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Affiliation(s)
- Claudio Napoli
- Department of General Pathology, Division of Clinical Pathology, 1st School of Medicine, II University of Naples, Complesso S. Andrea delle Dame, Via L. de Crecchio 7, Naples, 80138, Italy.
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Viñas P, Campillo N, Hernández-Pérez M, Hernández-Córdoba M. A comparison of solid-phase microextraction and stir bar sorptive extraction coupled to liquid chromatography for the rapid analysis of resveratrol isomers in wines, musts and fruit juices. Anal Chim Acta 2008; 611:119-25. [DOI: 10.1016/j.aca.2008.01.072] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2007] [Revised: 01/23/2008] [Accepted: 01/25/2008] [Indexed: 10/22/2022]
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46
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FAN E, ZHANG K, JIANG S, YAN C, BAI Y. Analysis of trans-Resveratrol in Grapes by Micro-High Performance Liquid Chromatography. ANAL SCI 2008; 24:1019-23. [DOI: 10.2116/analsci.24.1019] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- Enguo FAN
- College of Life Sciences, Nankai University
- Institut für Pflanzen-und Zellphysiologie, Martin-Luther Universität Halle-Wittenberg
| | - Kai ZHANG
- College of Chemistry, Nankai University
| | - Sha JIANG
- College of Life Sciences, Nankai University
| | | | - Yuhua BAI
- College of Life Sciences, Nankai University
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Balestrieri ML, Schiano C, Felice F, Casamassimi A, Balestrieri A, Milone L, Servillo L, Napoli C. Effect of low doses of red wine and pure resveratrol on circulating endothelial progenitor cells. J Biochem 2007; 143:179-86. [PMID: 17984121 DOI: 10.1093/jb/mvm209] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Circulating endothelial progenitor cells (EPCs) play a significant role in neovascularization of ischaemic tissues and in re-endothelization of injured blood vessels. Identification of compounds able to enhance EPC levels and improve their functional activity, noticeably compromised by risk factors for coronary heart disease, is of clinical interest. This study evaluates the effects of red wine on EPCs. After being isolated from total peripheral blood mononuclear cells, EPC phenotype was confirmed by the presence of double positive cells for DiLDL uptake and lectin binding and by expression of CD34, CD133 and VE-cadherin cell surface markers. Long-term culture in the presence of red wine (1 microl/ml), containing resveratrol (Resv) at physiological concentration (nM), determined a time-dependent amelioration of cell number (P < 0.05). The presence of red wine prevented the TNF-alpha-induced reduction of EPC number (P < 0.05) and this effect was accompanied by reduced p38-phosphorylation expression levels (P < 0.05) and increased NOx levels (P < 0.05) Indeed, pure Resv alone significantly improved the TNF-alpha reduced EPC number (P < 0.05). This evidence indicates novel beneficial effects of red wine and Resv in the positive modulation of EPCs levels.
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Moreno A, Castro M, Falqué E. Evolution of trans- and cis-resveratrol content in red grapes (Vitis vinifera L. cv Mencía, Albarello and Merenzao) during ripening. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0770-1] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Räthel TR, Samtleben R, Vollmar AM, Dirsch VM. Activation of endothelial nitric oxide synthase by red wine polyphenols: impact of grape cultivars, growing area and the vinification process. J Hypertens 2007; 25:541-9. [PMID: 17278969 DOI: 10.1097/hjh.0b013e328013e805] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
OBJECTIVE Accumulating data document protective effects of red wine in cardiovascular disease by improved nitric oxide bioavailability. Not all wines, however, seem to be equally effective. The aim of the present study was to elucidate the impact of grape cultivars, growing area and the vinification/fermentation process on the ability of red wine polyphenol extracts to increase human endothelial nitric oxide synthase (eNOS) promotor and enzyme activity. METHODS We produced polyphenol extracts from a variety of red wines from all over the world and tested their influence on eNOS promotor activity by a luciferase reporter gene assay. Selected extracts were subjected to the L-arginine-L-citrulline conversion assay to confirm that enhanced eNOS transcription results in enhanced enzyme activity. RESULTS We show that polyphenol extracts from wines of specific origin and grape cultivars vary strongly in their individual activity. However, when averaged, the activity could not be attributed to a specific grape cultivar or growing area. Resveratrol alone significantly enhanced eNOS promotor and enzyme activity, although at concentrations higher than those available in effective concentrations of red wine polyphenol extracts. Extracts of grape juice showed activity as well. CONCLUSIONS The biological activity of red wines on eNOS transcription depends neither on grape cultivars nor on growing area in general. Resveratrol may be the most promising ingredient in red wine polyphenol extracts, but does not account for the complete effect. A large part of the active components are genuine grape compounds, since extracts of grape juice that did not undergo a fermentation process also showed activity.
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Affiliation(s)
- Thomas R Räthel
- Department of Pharmacy, Center of Drug Research, University of Munich, Munich, Germany
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Hall D, De Luca V. Mesocarp localization of a bi-functional resveratrol/hydroxycinnamic acid glucosyltransferase of Concord grape (Vitis labrusca). THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2007; 49:579-91. [PMID: 17270014 DOI: 10.1111/j.1365-313x.2006.02987.x] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
Resveratrol is a stilbene with well-known health-promoting effects in humans that is produced constitutively or accumulates as a phytoalexin in several plant species including grape (Vitis sp.). Grape berries accumulate stilbenes in the exocarp as cis- and trans-isomers of resveratrol, together with their respective 3-O-monoglucosides. An enzyme glucosylating cis- and trans-resveratrol was purified to apparent homogeneity from Concord (Vitis labrusca) grape berries, and peptide sequencing associated it to an uncharacterized Vitis vinifera full-length clone (TC38971, tigr database). A corresponding gene from Vitis labrusca (VLRSgt) had 98% sequence identity to clone TC38971 and 92% sequence identity to a Vitis viniferap-hydroxybenzoic acid glucosyltransferase that produces glucose esters. The recombinant enzyme was active over a broad pH range (5.5-10), producing glucosides of stilbenes, flavonoids and coumarins at higher pH and glucose esters of several hydroxybenzoic and hydroxycinnamic acids at low pH. Vitis labrusca grape berries accumulated both stilbene glucosides and hydroxycinnamic acid glucose esters, consistent with the bi-functional role of VLRSgt in stilbene and hydroxycinnamic acid modification. While phylogenetic analysis of VLRSgt and other functionally characterized glucosyltransferases places it with other glucose ester-producing enzymes, the present results indicate broader biochemical activities for this class of enzymes.
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Affiliation(s)
- Dawn Hall
- Department of Biological Sciences, Brock University, 500 Glenridge Avenue, St Catharines, Ontario, Canada, L2S 3A1
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