51
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Chira K, Zeng L, Le Floch A, Péchamat L, Jourdes M, Teissedre PL. Compositional and sensory characterization of grape proanthocyanidins and oak wood ellagitannin. Tetrahedron 2015. [DOI: 10.1016/j.tet.2015.02.018] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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52
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Ferrer-Gallego R, Quijada-Morin N, Bras NF, Gomes P, de Freitas V, Rivas-Gonzalo JC, Escribano-Bailon MT. Characterization of Sensory Properties of Flavanols--A Molecular Dynamic Approach. Chem Senses 2015; 40:381-90. [DOI: 10.1093/chemse/bjv018] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
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53
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Briz-Cid N, Figueiredo-González M, Rial-Otero R, Cancho-Grande B, Simal-Gándara J. The measure and control of effects of botryticides on phenolic profile and color quality of red wines. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.10.043] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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54
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A review of polyphenolics in oak woods. Int J Mol Sci 2015; 16:6978-7014. [PMID: 25826529 PMCID: PMC4425000 DOI: 10.3390/ijms16046978] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2014] [Revised: 02/12/2015] [Accepted: 02/13/2015] [Indexed: 11/23/2022] Open
Abstract
Polyphenolics, which are ubiquitous in plants, currently are among the most studied phytochemicals because of their perceptible chemical properties and antioxidant activity. Oak barrels and their alternatives, which are widely used in winemaking nowadays, contribute polyphenolics to wines and are thought to play crucial roles in the development of wines during aging. This study summarizes the detailed information of polyphenolics in oak woods and their products by examining their structures and discussing their chemical reactions during wine aging. This paper evaluates the most recent developments in polyphenolic chemistry by summarizing their extraction, separation, and their identification by the use of chromatographic and spectral techniques. In addition, this paper also introduces polyphenol bioactive ingredients in other plant foods.
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55
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Natsume S, Takagi H, Shiraishi A, Murata J, Toyonaga H, Patzak J, Takagi M, Yaegashi H, Uemura A, Mitsuoka C, Yoshida K, Krofta K, Satake H, Terauchi R, Ono E. The Draft Genome of Hop (Humulus lupulus), an Essence for Brewing. PLANT & CELL PHYSIOLOGY 2015; 56:428-41. [PMID: 25416290 DOI: 10.1093/pcp/pcu169] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
The female flower of hop (Humulus lupulus var. lupulus) is an essential ingredient that gives characteristic aroma, bitterness and durability/stability to beer. However, the molecular genetic basis for identifying DNA markers in hop for breeding and to study its domestication has been poorly established. Here, we provide draft genomes for two hop cultivars [cv. Saazer (SZ) and cv. Shinshu Wase (SW)] and a Japanese wild hop [H. lupulus var. cordifolius; also known as Karahanasou (KR)]. Sequencing and de novo assembly of genomic DNA from heterozygous SW plants generated scaffolds with a total size of 2.05 Gb, corresponding to approximately 80% of the estimated genome size of hop (2.57 Gb). The scaffolds contained 41,228 putative protein-encoding genes. The genome sequences for SZ and KR were constructed by aligning their short sequence reads to the SW reference genome and then replacing the nucleotides at single nucleotide polymorphism (SNP) sites. De novo RNA sequencing (RNA-Seq) analysis of SW revealed the developmental regulation of genes involved in specialized metabolic processes that impact taste and flavor in beer. Application of a novel bioinformatics tool, phylogenetic comparative RNA-Seq (PCP-Seq), which is based on read depth of genomic DNAs and RNAs, enabled the identification of genes related to the biosynthesis of aromas and flavors that are enriched in SW compared to KR. Our results not only suggest the significance of historical human selection process for enhancing aroma and bitterness biosyntheses in hop cultivars, but also serve as crucial information for breeding varieties with high quality and yield.
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Affiliation(s)
- Satoshi Natsume
- Iwate Biotechnology Research Center (IBRC), 174-4, Narita 22, Kitakami, Iwate, 024-0003 Japan
| | - Hiroki Takagi
- Iwate Biotechnology Research Center (IBRC), 174-4, Narita 22, Kitakami, Iwate, 024-0003 Japan
| | - Akira Shiraishi
- Bioorganic Research Institute, Suntory Foundation for Life Sciences (SUNBOR), 1-1-1 Wakayamadai, Shimamoto, Mishima, Osaka, 618-8503 Japan
| | - Jun Murata
- Bioorganic Research Institute, Suntory Foundation for Life Sciences (SUNBOR), 1-1-1 Wakayamadai, Shimamoto, Mishima, Osaka, 618-8503 Japan
| | - Hiromi Toyonaga
- Research Institute, Suntory Global Innovation Center (SIC) Ltd., 1-1-1 Wakayamadai, Shimamoto, Mishima, Osaka, 618-8503 Japan
| | - Josef Patzak
- Hop Research Institute Co., Ltd., 438-01 Zatec, Kadanska 2525, Czech Republic
| | - Motoshige Takagi
- Technology Development Department, Suntory System Technology (SST) Ltd., 2-1-5, Dojima, Kita-ku, Osaka, 530-8204 Japan
| | - Hiroki Yaegashi
- Iwate Biotechnology Research Center (IBRC), 174-4, Narita 22, Kitakami, Iwate, 024-0003 Japan
| | - Aiko Uemura
- Iwate Biotechnology Research Center (IBRC), 174-4, Narita 22, Kitakami, Iwate, 024-0003 Japan
| | - Chikako Mitsuoka
- Iwate Biotechnology Research Center (IBRC), 174-4, Narita 22, Kitakami, Iwate, 024-0003 Japan
| | - Kentaro Yoshida
- Iwate Biotechnology Research Center (IBRC), 174-4, Narita 22, Kitakami, Iwate, 024-0003 Japan
| | - Karel Krofta
- Hop Research Institute Co., Ltd., 438-01 Zatec, Kadanska 2525, Czech Republic
| | - Honoo Satake
- Bioorganic Research Institute, Suntory Foundation for Life Sciences (SUNBOR), 1-1-1 Wakayamadai, Shimamoto, Mishima, Osaka, 618-8503 Japan
| | - Ryohei Terauchi
- Iwate Biotechnology Research Center (IBRC), 174-4, Narita 22, Kitakami, Iwate, 024-0003 Japan
| | - Eiichiro Ono
- Research Institute, Suntory Global Innovation Center (SIC) Ltd., 1-1-1 Wakayamadai, Shimamoto, Mishima, Osaka, 618-8503 Japan
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Abstract
Astringency is one of the most important components of fruit oral sensory quality. Astringency mainly comes from tannins and other polyphenolic compounds and causes the drying, roughening and puckering of the mouth epithelia attributed to the interaction between tannins and salivary proteins. There is growing interest in the study of fruit astringency because of the healthy properties of astringent substances found in fruit, including antibacterial, antiviral, anti-inflammatory, antioxidant, anticarcinogenic, antiallergenic, hepatoprotective, vasodilating and antithrombotic activities. This review will focus mainly on the relationship between tannin structure and the astringency sensation as well as the biosynthetic pathways of astringent substances in fruit and their regulatory mechanisms.
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57
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A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins. Food Chem 2014; 164:142-9. [DOI: 10.1016/j.foodchem.2014.05.050] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2014] [Revised: 05/05/2014] [Accepted: 05/07/2014] [Indexed: 11/19/2022]
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58
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Vilanova M, Rodríguez I, Canosa P, Otero I, Gamero E, Moreno D, Talaverano I, Valdés E. Variability in chemical composition of Vitis vinifera cv Mencía from different geographic areas and vintages in Ribeira Sacra (NW Spain). Food Chem 2014; 169:187-96. [PMID: 25236215 DOI: 10.1016/j.foodchem.2014.08.015] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2014] [Revised: 07/25/2014] [Accepted: 08/05/2014] [Indexed: 11/30/2022]
Abstract
A chemical study was conducted from 2009 to 2012 to examine spatial and seasonal variability of red Vitis vinifera Mencía located in different geographic areas (Amandi, Chantada, Quiroga-Bibei, Ribeiras do Sil and Ribeiras do Miño) from NW Spain. Mencía samples were analysed for phenolic, (flavan-3-ols, flavonols, anthocyanins, acids and resveratrol), nitrogen (TAC, TAN, YAN and TAS) and volatiles compounds (alcohols, C6 compounds, ethyl esters, terpenes, aldehydes, acids, lactones, volatile phenols and carbonyl compounds) by GC-MS and HPLC. Results showed that the composition of Mencía cultivar was more affected by the vintage than the geographic area. The amino acid composition was less affected by both geographic origin and vintage, showing more varietal stability. Application of Principal Component Analysis (PCA) to experimental data showed a good separation of Mencía grape according to geographical origin and vintages. PCA also showed high correlations between the ripening ratio and C6 compounds, resveratrol and carbonyl compounds.
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Affiliation(s)
- M Vilanova
- Misión Biológica de Galicia (CSIC), PO Box 28, 38080 Pontevedra, Spain.
| | - I Rodríguez
- Misión Biológica de Galicia (CSIC), PO Box 28, 38080 Pontevedra, Spain
| | - P Canosa
- Misión Biológica de Galicia (CSIC), PO Box 28, 38080 Pontevedra, Spain
| | - I Otero
- Misión Biológica de Galicia (CSIC), PO Box 28, 38080 Pontevedra, Spain
| | - E Gamero
- CICYTEX-Technological Institute of Food and Agriculture-INTAEX (Government of Extremadura), Av. Adolfo Suárez s/n, 06071 Badajoz, Spain
| | - D Moreno
- CICYTEX-Technological Institute of Food and Agriculture-INTAEX (Government of Extremadura), Av. Adolfo Suárez s/n, 06071 Badajoz, Spain
| | - I Talaverano
- CICYTEX-Technological Institute of Food and Agriculture-INTAEX (Government of Extremadura), Av. Adolfo Suárez s/n, 06071 Badajoz, Spain
| | - E Valdés
- CICYTEX-Technological Institute of Food and Agriculture-INTAEX (Government of Extremadura), Av. Adolfo Suárez s/n, 06071 Badajoz, Spain.
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59
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Quijada-Morín N, Williams P, Rivas-Gonzalo JC, Doco T, Escribano-Bailón MT. Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency. Food Chem 2014; 154:44-51. [DOI: 10.1016/j.foodchem.2013.12.101] [Citation(s) in RCA: 92] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2013] [Revised: 12/20/2013] [Accepted: 12/29/2013] [Indexed: 11/15/2022]
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60
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Briz-Cid N, Figueiredo-González M, Rial-Otero R, Cancho-Grande B, Simal-Gándara J. Effect of two anti-fungal treatments (metrafenone and boscalid plus kresoxim-methyl) applied to vines on the color and phenol profile of different red wines. Molecules 2014; 19:8093-111. [PMID: 24936710 PMCID: PMC6270733 DOI: 10.3390/molecules19068093] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2014] [Revised: 06/06/2014] [Accepted: 06/09/2014] [Indexed: 11/16/2022] Open
Abstract
The effect of two anti-fungal treatments (metrafenone and boscalid + kresoxim-methyl) on the color and phenolic profile of Tempranillo and Graciano red wines has been studied. To evaluate possible modifications in color and phenolic composition of wines, control and wines elaborated with treated grapes under good agricultural practices were analyzed. Color was assessed by Glories and CIELab parameters. Color changes were observed for treated wines with boscalid + kresoxim-methyl, leading to the production of wines with less color vividness. Phenolic profile was characterized by HPLC analysis. Boscalid + kresoxim-methyl treatment promoted the greatest decrease on the phenolic content in wines.
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Affiliation(s)
- Noelia Briz-Cid
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense E-32004, Spain
| | - María Figueiredo-González
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense E-32004, Spain
| | - Raquel Rial-Otero
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense E-32004, Spain
| | - Beatriz Cancho-Grande
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense E-32004, Spain
| | - Jesús Simal-Gándara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense E-32004, Spain.
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61
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Laaksonen OA, Mäkilä L, Sandell MA, Salminen JP, Liu P, Kallio HP, Yang B. Chemical-Sensory Characteristics and Consumer Responses of Blackcurrant Juices Produced by Different Industrial Processes. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1316-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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62
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Garnacha Tintorera-based sweet wines: Detailed phenolic composition by HPLC/DAD–ESI/MS analysis. Food Chem 2014; 143:282-92. [DOI: 10.1016/j.foodchem.2013.07.120] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2012] [Revised: 07/20/2013] [Accepted: 07/24/2013] [Indexed: 11/17/2022]
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63
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Evolution of colour and phenolic compounds during Garnacha Tintorera grape raisining. Food Chem 2013; 141:3230-40. [DOI: 10.1016/j.foodchem.2013.05.142] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2013] [Revised: 05/08/2013] [Accepted: 05/31/2013] [Indexed: 11/20/2022]
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64
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López-García J, Kuceková Z, Humpolíček P, Mlček J, Sáha P. Polyphenolic extracts of edible flowers incorporated onto atelocollagen matrices and their effect on cell viability. Molecules 2013; 18:13435-45. [PMID: 24177700 PMCID: PMC6270546 DOI: 10.3390/molecules181113435] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2013] [Revised: 10/03/2013] [Accepted: 10/23/2013] [Indexed: 11/17/2022] Open
Abstract
The phenolic extract of chives flowers (Allium schoenoprasum, Liliaceae), introduced Sage (Salvia pratensis, Lamiaceae), European elderberry (Sambucus nigra, Caprifoliaceae) and common dandelion (Taraxacum officinale, Asteraceae) were characterised by High Performance Liquid Chromatography and incorporated in different concentrations onto atelocollagen thin films. In order to assess the biological impact of these phenolic compounds on cell viability, human immortalised non-tumorigenic keratinocyte cell line was seeded on the thin films and cell proliferation was determined by using an MTT assay. In addition, their antimicrobial activity was estimated by using an agar diffusion test. Data indicated the concomitance between cell viability and concentration of polyphenols. These findings suggest that these phenolic-endowed atelocollagen films might be suitable for tissue engineering applications, on account of the combined activity of polyphenols and collagen.
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Affiliation(s)
- Jorge López-García
- Centre of Polymer Systems, Tomas Bata University in Zlín, nám. T.G.Masaryka-5555, Zlín 76001, Czech Republic; E-Mails: (J.L.-G.); (Z.K.); (P.S.)
| | - Zdenka Kuceková
- Centre of Polymer Systems, Tomas Bata University in Zlín, nám. T.G.Masaryka-5555, Zlín 76001, Czech Republic; E-Mails: (J.L.-G.); (Z.K.); (P.S.)
- Polymer Centre, Faculty of Technology, Tomas Bata University in Zlin, T.G.M. sq. 275, Zlin 76272, Czech Republic
| | - Petr Humpolíček
- Centre of Polymer Systems, Tomas Bata University in Zlín, nám. T.G.Masaryka-5555, Zlín 76001, Czech Republic; E-Mails: (J.L.-G.); (Z.K.); (P.S.)
- Polymer Centre, Faculty of Technology, Tomas Bata University in Zlin, T.G.M. sq. 275, Zlin 76272, Czech Republic
| | - Jiři Mlček
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nám. T.G.Masaryka-5555, Zlin 76272, Czech Republic; E-Mail:
| | - Petr Sáha
- Centre of Polymer Systems, Tomas Bata University in Zlín, nám. T.G.Masaryka-5555, Zlín 76001, Czech Republic; E-Mails: (J.L.-G.); (Z.K.); (P.S.)
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65
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Rolle L, Giacosa S, Torchio F, Perenzoni D, Río Segade S, Gerbi V, Mattivi F. Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:8752-8764. [PMID: 23919565 DOI: 10.1021/jf4024382] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The use of instrumental acoustic parameters produced during a compression test as reliable predictors of the extractable phenolic composition in intact winegrape seeds, determined by reference chemical methods, was evaluated by means of the analytical performance of calibration models. These models were developed only for those phenolic compounds most significantly and strongly correlated with the acoustic parameters. The analytical performance of the models was expressed in terms of standard error of cross-validation (SECV) and residual predictive interquartile amplitude (RPIQ), among other statistics. Several acoustic parameters showed satisfactory predictive accuracy for the percentage of galloylation in the terminal units, the content of (-)-epicatechin, and the mean degree of polymerization. Most of the reliable models developed are fairly recommended not for quantitative purposes but for fast screening (SECV% < 19, 1.6 < RPIQ < 2.1).
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Affiliation(s)
- Luca Rolle
- DISAFA-Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino , Via Leonardo da Vinci 44, 10095 Grugliasco, Italy
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66
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Gonzalo-Diago A, Dizy M, Fernández-Zurbano P. Taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:8861-8870. [PMID: 23889258 DOI: 10.1021/jf401041q] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The aim of this work is to assess the relationship between the in-mouth sensory properties of proanthocyanidins (PAs) and its chemical composition. To achieve such a goal, the proanthocyanidin fraction from six different young commercial red wines was obtained by gel permeation chromatography. A sensory panel, selected on the basis of their PROP status and trained in taste and mouthfeel sensations, described both the wines and fractions. MALDI-TOF-MS and UPLC-MS were used to identify thoroughly the polyphenolic composition of each proanthocyanidin fraction. The results showed that the PAs fractions were exclusively described as astringent and persistent. The astringent subqualities studied (velvety and puckering/drying) were mainly related to the quantity of proanthocyanidins and the proportion of the extension flavanol units linked to proanthocyanidins. A significant negative correlation was found between both of the astringencies (velvety and puckering/drying). Furthermore, both subqualities appeared to contribute to the persistence. A significant correlation was observed between the astringency and the persistence data of the wines and fractions. Significant multiple linear regressions were found between the sensory astringency data and the chemical compounds analyzed. The concentration of proanthocyanidins present in young red wines is the major determinant of the differences perceived in the astringency. Additionally, the extension flavanol units linked to the proanthocyanidins seem to have a different impact on the astringent subqualities.
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Affiliation(s)
- Ana Gonzalo-Diago
- Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de la Rioja, Gobierno de La Rioja) , Madre de Dios 51, E-26006 Logroño, La Rioja, Spain
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