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Fan H, Huang G, Guo Q, Ma J, Huang Y, Huang S, Wei M, Xie C, Yan B, Zhao S, Chen G, Zheng J, Zhou Z, Gao H. Bioactive Phenylpropanoid Glycosides, Dimers, and Heterodimers from the Bark of Cinnamomum cassia (L.) J.Presl. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:16263-16275. [PMID: 38953591 DOI: 10.1021/acs.jafc.4c02129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/04/2024]
Abstract
Six new phenylpropanoid glycosides (1-6), two new phenylethanol glycosides (7 and 8), one new phenylmethanol glycoside (9), three new phenylpropanoid dimers (10-12), two new phenylpropanoid-flavan-3-ol heterodimers (13 and 14), and six known relevant compounds (15-20) were isolated and identified from the well-liked edible and medicinal substance (the bark of Cinnamomum cassia (L.) J.Presl). The structures of these isolates were determined by using spectroscopic analyses, chemical methods, and quantum chemical calculations. Notably, compounds 4-9 were rare apiuronyl-containing glycosides, and compounds 13 and 14 were heterodimers of phenylpropanoids and flavan-3-ols linked through C-9″-C-8 bonds. The antioxidant and α-glucosidase inhibitory activities of all isolates were evaluated. Compounds 10 and 12 exhibited DPPH radical scavenging capacities with IC50 values of 20.1 and 13.0 μM, respectively (vitamin C IC50 value of 14.3 μM). In the ORAC experiment, all these compounds exhibited different levels of capacity for scavenging free radicals, and compound 10 displayed extraordinary free radical scavenging capacity with the ORAC value of 6.42 ± 0.01 μM TE/μM (EGCG ORAC value of 1.54 ± 0.02 μM TE/μM). Compound 12 also showed significant α-glucosidase inhibitory activity with an IC50 of 56.3 μM (acarbose IC50 of 519.4 μM).
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Affiliation(s)
- Hongxia Fan
- School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou 510006, People's Republic of China
| | - Gengfeng Huang
- School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou 510006, People's Republic of China
| | - Qi Guo
- Institute of Traditional Chinese Medicine and Natural Products, College of Pharmacy/Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research/International Cooperative Laboratory of Traditional Chinese Medicine Modernization and Innovative Drug Development of Ministry of Education (MOE) of China, Jinan University, Guangzhou 510632, People's Republic of China
| | - Jiahui Ma
- School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou 510006, People's Republic of China
| | - Yujing Huang
- School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou 510006, People's Republic of China
| | - Shangxiong Huang
- School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou 510006, People's Republic of China
| | - Meiwen Wei
- Institute of Traditional Chinese Medicine and Natural Products, College of Pharmacy/Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research/International Cooperative Laboratory of Traditional Chinese Medicine Modernization and Innovative Drug Development of Ministry of Education (MOE) of China, Jinan University, Guangzhou 510632, People's Republic of China
| | - Caihong Xie
- School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou 510006, People's Republic of China
| | - Bingbing Yan
- School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou 510006, People's Republic of China
| | - Suqing Zhao
- School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou 510006, People's Republic of China
| | - Guodong Chen
- Institute of Traditional Chinese Medicine and Natural Products, College of Pharmacy/Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research/International Cooperative Laboratory of Traditional Chinese Medicine Modernization and Innovative Drug Development of Ministry of Education (MOE) of China, Jinan University, Guangzhou 510632, People's Republic of China
| | - Junxia Zheng
- School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou 510006, People's Republic of China
| | - Zhengqun Zhou
- Institute of Traditional Chinese Medicine and Natural Products, College of Pharmacy/Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research/International Cooperative Laboratory of Traditional Chinese Medicine Modernization and Innovative Drug Development of Ministry of Education (MOE) of China, Jinan University, Guangzhou 510632, People's Republic of China
| | - Hao Gao
- Institute of Traditional Chinese Medicine and Natural Products, College of Pharmacy/Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research/International Cooperative Laboratory of Traditional Chinese Medicine Modernization and Innovative Drug Development of Ministry of Education (MOE) of China, Jinan University, Guangzhou 510632, People's Republic of China
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Munsch T, Malinowska MA, Unlubayir M, Ferrier M, Abdallah C, Gémin MP, Billet K, Lanoue A. Classification of grape seed residues from distillation industries in Europe according to the polyphenol composition highlights the influence of variety, geographical origin and color. Food Chem X 2024; 22:101362. [PMID: 38633739 PMCID: PMC11021364 DOI: 10.1016/j.fochx.2024.101362] [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: 01/22/2024] [Revised: 03/25/2024] [Accepted: 04/03/2024] [Indexed: 04/19/2024] Open
Abstract
Grape seed residues represent the raw material to produce several value-added products including polyphenol-rich extracts with nutritional and health attributes. Although the impact of variety and environmental conditions on the polyphenol composition in fresh berries is recognized, no data are available regarding grape seed residues. The chemical composition of grape seed residues from wine distilleries in France, Spain and Italy was characterized by mass spectrometry. Forty-two metabolites were identified belonging to non-galloylated and galloylated procyanidins as well as amino acids. Polyphenol concentrations in the red varieties originated from Champagne or Veneto were twice higher than in white varieties from the Loire Valley. The chemical profiles of grape seed residues were mainly classified according to the color variety with galloylated procyanidins as biomarkers of white varieties and non-galloylated procyanidins as biomarkers of red ones. The present approach might assist the selection of grape seed residues as quality raw materials for the production of polyphenol-rich extracts.
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Affiliation(s)
- Thibaut Munsch
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
| | - Magdalena Anna Malinowska
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
- Cracow University of Technology, Faculty of Chemical Engineering and Technology, 24 Warszawska St., 31-155 Cracow, Poland
| | - Marianne Unlubayir
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
| | - Manon Ferrier
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
| | - Cécile Abdallah
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
| | - Marin-Pierre Gémin
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
| | - Kévin Billet
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
| | - Arnaud Lanoue
- Université de Tours, EA 2106 « Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, 31 av. Monge, F37200 Tours, France
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Luduvico KP, Radünz M, Hackbart HCDS, Bona NP, Pedra NS, Chitolina Schetinger MR, Zavareze EDR, Spanevello RM, Stefanello FM. Electrospraying and electrospinning of tannic acid-loaded zein: Characterization and antioxidant effects in astrocyte culture exposed to E. coli lipopolysaccharide. Int J Biol Macromol 2024; 267:131433. [PMID: 38583846 DOI: 10.1016/j.ijbiomac.2024.131433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 03/06/2024] [Accepted: 04/04/2024] [Indexed: 04/09/2024]
Abstract
Tannic acid (TA) exhibits low bioavailability in the gastrointestinal tract, limiting its benefits due to small amounts reaching the CNS. Thus, the objective of this study was to develop zein capsules and fibers by electrospraying/electrospinning for encapsulation of TA. Polymeric solutions were evaluated by electrical conductivity, density, and viscosity. In zein capsules, up to 2 % TA was added, and in fibers, up to 1 % TA was added. Zein capsule and fiber with TA were evaluated by morphology, size distribution, encapsulation efficiency, thermal and thermogravimetric properties, and functional groups. Zein capsule with 1.5 % TA was evaluated in astrocyte culture for cytotoxicity and antioxidant activity. TA zein capsules and fibers exhibited high encapsulation efficiency and homogeneous morphology. TA encapsulated in zein presented higher thermal stability than free TA. TA zein capsule did not present toxicity and elicited antioxidant action in lipopolysaccharide-induced astrocyte culture. Capsules and fibers were successfully produced by electrospraying/electrospinning techniques.
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Affiliation(s)
- Karina Pereira Luduvico
- Postgraduate Program in Biochemistry and Bioprospecting - Biomarkers Laboratory, Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, University Campus s/n, Pelotas, RS, Brazil.
| | - Marjana Radünz
- Postgraduate Program in Food Science and Technology - Biopolymers and Nanotechnology in Food Laboratory, Department of Food Science and Technology, Federal University of Pelotas, University Campus s/n, Pelotas, RS, Brazil
| | - Helen Cristina Dos Santos Hackbart
- Postgraduate Program in Food Science and Technology - Biopolymers and Nanotechnology in Food Laboratory, Department of Food Science and Technology, Federal University of Pelotas, University Campus s/n, Pelotas, RS, Brazil
| | - Natália Pontes Bona
- Postgraduate Program in Biochemistry and Bioprospecting - Biomarkers Laboratory, Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, University Campus s/n, Pelotas, RS, Brazil
| | - Nathalia Stark Pedra
- Postgraduate Program in Biochemistry and Bioprospecting - Neurochemistry, Inflammation and Cancer Laboratory, Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, University Campus s/n, Pelotas, RS, Brazil
| | - Maria Rosa Chitolina Schetinger
- Postgraduate Program in Biological Sciences: Toxicological Biochemistry, Department of Biochemistry and Molecular Biology, Center of Natural and Exact Sciences, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Elessandra da Rosa Zavareze
- Postgraduate Program in Food Science and Technology - Biopolymers and Nanotechnology in Food Laboratory, Department of Food Science and Technology, Federal University of Pelotas, University Campus s/n, Pelotas, RS, Brazil
| | - Roselia Maria Spanevello
- Postgraduate Program in Biochemistry and Bioprospecting - Neurochemistry, Inflammation and Cancer Laboratory, Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, University Campus s/n, Pelotas, RS, Brazil
| | - Francieli Moro Stefanello
- Postgraduate Program in Biochemistry and Bioprospecting - Biomarkers Laboratory, Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, University Campus s/n, Pelotas, RS, Brazil.
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Condori D, Espichan F, Macassi ALS, Carbajal L, Rojas R. Study of the post-harvest processes of the peruvian chuncho cocoa using multivariate and multi-block analysis. Food Chem 2024; 431:137123. [PMID: 37573746 DOI: 10.1016/j.foodchem.2023.137123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Revised: 08/02/2023] [Accepted: 08/07/2023] [Indexed: 08/15/2023]
Abstract
A screening of 24 Chuncho cacao postharvest processes was carried out and three treatments were identified with the best levels of functional non-volatile metabolites and the best profile of volatile metabolites. The relationship between the sensory profile of flavor and aroma, volatile and non-volatile metabolites was investigated by multiblock analysis. The most prominent volatile metabolites were benzaldehyde (Bz), 2,3,5-trimethylpyrazine (TriMP), 2,3,5,6-tetramethylpyrazine (TetraMP), myrcene (Myr), limonene (LM), ethylphenyl acetate (EpHAc) and 2-phenylethyl acetate (pHEthAc), and functional nonvolatile metabolites were total flavonoids (Tflav), total polyphenols (TppH), catechins (Cat), epicatechin (EpCat), caffeine (Caf), and theobromine (TeoB). Sensory analysis by MFA (multiple factorial analysis) allowed checking the substrates of the metabolites and highlighting correlated flavor and aroma descriptors. Based on multiblock analysis, four new descriptors were identified for Bz, Myr, and LM, such as nut, astringent, bitter, and crude. For TetraMP the fruity flavor was identified and for TriMP it was identified as Malt flavor. For Cat, EpCat, Caf, TeoB, Tflav, and TppH, the descriptors bitter, astringent, floral, and fruity were identified. This study will allow Chuncho cocoa farmers and producers to have a cocoa paste production scheme with a high value of functional metabolites and sensory profile, and value this Peruvian accession.
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Affiliation(s)
| | | | | | - Luz Carbajal
- Universidad Peruana Cayetano Heredia (UPCH), Peru.
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5
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Chen X, Song H, Zhou S, Yuan C, Li J. Exploring separation patterns and mechanisms of proanthocyanidins in grape seeds and pomace with diverse molecular weights, compositions, and structures. Food Chem X 2023; 20:101008. [PMID: 38144768 PMCID: PMC10740050 DOI: 10.1016/j.fochx.2023.101008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/13/2023] [Accepted: 11/13/2023] [Indexed: 12/26/2023] Open
Abstract
The function of proanthocyanidins (PAs) relies on their structure and requires high-purity PAs. Though Sephadex LH-20 gel permeation chromatography (GPC) is expected to separate PAs based on structure, its usage rules and mechanisms remain unclear. This study delves into the PAs separation patterns on Sephadex LH-20, first confirming the purification mechanisms of PAs with various mean degrees of polymerization (DP) using the adsorption kinetic model. The study found that an increase in the molecular weight or mean DP of PAs results in decreased polarity, reduced hydrogen bonding actions, and intensified hydrophobic effect, causing delayed extraction of PAs on Sephadex LH-20, with galloylated PA as an exception, which was extracted first despite its high DP. Additionally, the principles for separating specific composition, such as monomers, dimers, etc., were evaluated. The study sheds light on enhancing the purification efficiency of PAs, thus advancing the precise separation technology of diverse proanthocyanidins.
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Affiliation(s)
- Xiaoyi Chen
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Hong Song
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Shubo Zhou
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Chunlong Yuan
- College of Enology, Northwest A&F University, Yangling 712100, China
- Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China
| | - Junjun Li
- College of Enology, Northwest A&F University, Yangling 712100, China
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6
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Moreno-Olivares JD, Paladines-Quezada DF, Giménez-Bañón MJ, Bleda-Sánchez JA, Cebrián-Pérez A, Gómez-Martínez JC, Gil-Muñoz R. Proanthocyanidins composition in new varieties descended from Monastrell. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:5039-5049. [PMID: 36977630 DOI: 10.1002/jsfa.12578] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 03/21/2023] [Accepted: 03/28/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND The wine sector is constantly evolving, in order to adapt to consumer tastes. The organoleptic characteristics in wines are the main factors to obtain quality wines. Proanthocyanidins (PAs) are responsible in an important way for positive aspects in quality wines, such as body and color stability in red wines, but they are also responsible for sensory characteristics that can be negative for their quality when found in excessive concentrations. One strategy to improve grapevines and wines is to obtain new varieties, so our research institute has been selecting some of them from direct crosses between Monastrell and other considered premium varieties such as Cabernet Sauvignon and Syrah. RESULTS A quantitative analysis in grapes, seeds and wines was carried out during three consecutive seasons (2018, 2019 and 2020) in order to characterize PAs composition and concentration in the following new varieties: MC80 (Monastrell × Cabernet Sauvignon), MC98, MC4, MC18 and MS10 (Monastrell × Syrah). Other aspect to study was the extraction capacity of the different new varieties of PAs during maceration process into must/wine. CONCLUSION In general, the results showed higher concentrations in PAs in most crosses for the three seasons studied compared to Monastrell variety. It was remarkable that a higher concentration of epigallocatechin was found in most of the wines elaborated with the crosses, being a positive aspect from an organoleptic point of view, since this compound provides softness to the wines. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Juan Daniel Moreno-Olivares
- Murcian Institute of Agricultural and Environmental Research and Development, Department of Viticulture and Oenology, Murcia, Spain
| | - Diego Fernando Paladines-Quezada
- Murcian Institute of Agricultural and Environmental Research and Development, Department of Viticulture and Oenology, Murcia, Spain
| | - María José Giménez-Bañón
- Murcian Institute of Agricultural and Environmental Research and Development, Department of Viticulture and Oenology, Murcia, Spain
| | - Juan Antonio Bleda-Sánchez
- Murcian Institute of Agricultural and Environmental Research and Development, Department of Viticulture and Oenology, Murcia, Spain
| | - Ana Cebrián-Pérez
- Murcian Institute of Agricultural and Environmental Research and Development, Department of Viticulture and Oenology, Murcia, Spain
| | - José Cayetano Gómez-Martínez
- Murcian Institute of Agricultural and Environmental Research and Development, Department of Viticulture and Oenology, Murcia, Spain
| | - Rocío Gil-Muñoz
- Murcian Institute of Agricultural and Environmental Research and Development, Department of Viticulture and Oenology, Murcia, Spain
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Giacosa S, Ferrero L, Paissoni MA, Río Segade S, Gerbi V, Rolle L. Grape skin anthocyanin extraction from red varieties during simulated maceration: Influence of grape seeds and pigments adsorption on their surface. Food Chem 2023; 424:136463. [PMID: 37269632 DOI: 10.1016/j.foodchem.2023.136463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 05/04/2023] [Accepted: 05/23/2023] [Indexed: 06/05/2023]
Abstract
The impact of seeds on anthocyanin extraction from skins was assessed on four Italian red winegrape varieties presenting different anthocyanin profile. Grape skins were macerated alone or in presence of seeds for ten days in model solutions. Aglianico, Nebbiolo, Primitivo, and Sangiovese cultivars showed differences in the anthocyanin extraction rate, content, and profile. The presence of seeds did not significantly affect the anthocyanin content and forms extracted from skins and kept into solution, but it generally led to an increase in the polymerization rate. For the first time, anthocyanins adsorbed on seed surface have been quantified after maceration. The amount of anthocyanins retained by seeds was less than 4 mg/kg berries and it seems variety-dependent, with a possible role of seeds number and weight. Individual anthocyanin forms were adsorbed mainly according to their abundance in the solution, but cinnamoyl-glucoside anthocyanin forms showed a higher affinity with seed surface.
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Affiliation(s)
- Simone Giacosa
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari. Corso Enotria 2/C, 12051 Alba, Italy.
| | - Lorenzo Ferrero
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari. Corso Enotria 2/C, 12051 Alba, Italy.
| | - Maria Alessandra Paissoni
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari. Corso Enotria 2/C, 12051 Alba, Italy.
| | - Susana Río Segade
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari. Corso Enotria 2/C, 12051 Alba, Italy.
| | - Vincenzo Gerbi
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari. Corso Enotria 2/C, 12051 Alba, Italy.
| | - Luca Rolle
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari. Corso Enotria 2/C, 12051 Alba, Italy.
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8
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Xynas B, Barnes C. Yeast or water: producing wine with lower alcohol levels in a warming climate: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3249-3260. [PMID: 36585908 DOI: 10.1002/jsfa.12421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 10/23/2022] [Accepted: 12/31/2022] [Indexed: 06/17/2023]
Abstract
Climate change effects over the last century have seen grape wine growers being faced with earlier budburst and shorter seasons. One effect is higher sugar levels in the grape berries, resulting in wines with higher than typical alcohol concentrations. Winemakers, both in Australia and globally, need to reassess their wine making approaches to address the challenges associated with warmer drier conditions. This review focuses on two pre-fermentation approaches that address ethanol production during fermentation, so that wine makers can produce a wine with lower final alcohol levels at the same time as addressing any negative impacts on wine quality. First, microbiological yeast approaches are reviewed. This approach can reduce final alcohol levels in a treated wine between 0.2% v/v-3.7% v/v; however, diverse wine quality impacts can result, dependant on the microbiological yeast approach taken. Second, the pre-fermentation approach of water addition/substitution into a high sugar grape must is reviewed. To date, recent studies indicate that this 'water treatment' of musts approach is effective with respect to reducing final alcohol levels from between 0.6% v/v-5.9% v/v in the resultant wines, with less variation effects on final wine quality. It is noted that further studies for the 'water treatment' of high sugar musts approach are required to provide additional foundational data sets with respect to impacts on chemical, phenolic and sensory attributes of the final wine products, both within and across vintages. This is especially important as winemakers adapt their winemaking approaches in a changing climate. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Billy Xynas
- Faculty of Veterinary and Agricultural Sciences, Wine Technology and Viticulture, University of Melbourne, Melbourne, VIC, Australia
| | - Chris Barnes
- Faculty of Veterinary and Agricultural Sciences, Wine Technology and Viticulture, University of Melbourne, Melbourne, VIC, Australia
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9
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Wang J, Yao X, Xia N, Sun Q, Duan C, Pan Q. Evolution of Seed-Soluble and Insoluble Tannins during Grape Berry Maturation. Molecules 2023; 28:molecules28073050. [PMID: 37049811 PMCID: PMC10095654 DOI: 10.3390/molecules28073050] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/27/2023] [Accepted: 03/27/2023] [Indexed: 04/14/2023] Open
Abstract
Condensed tannins (CT) in wine are derived from the seeds and skins of grapes, and their composition and content contribute to the bitterness/astringency characteristics and ageing potential of the wine. Global warming has accelerated the ripening process of grape berries, making them out of sync with seed ripening. To understand the influence of berry ripening on the seed CT composition and content, we analyzed the changes in the soluble and insoluble CT in the seeds of 'Cabernet Sauvignon' grapes from two vineyards over two years. The results showed that the seed-soluble CT presented a slight downward trend in fluctuation during grape berry development, while the insoluble CT increased continuously before the véraison and remained at a high level afterwards. Relatively speaking, a lower sugar increment in developing grape berries favored the conversion of seed CT towards a higher degree of polymerization. The terminal unit of soluble CT was dominated by epigallocatechin gallate, the content of which decreased as the seeds matured. It is suggested that the seeds should be fully matured to reduce this bitter component in tannins. This study provides a reference for us to control the grape ripening process and produce high-quality grapes for wine making.
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Affiliation(s)
- Jingjing Wang
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China
| | - Xuechen Yao
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China
| | - Nongyu Xia
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China
| | - Qi Sun
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China
| | - Changqing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China
| | - Qiuhong Pan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China
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Comparative profiling of small-sized phenolics throughout maturation in grape seeds of six Vitis vinifera L. red varieties grown under normalized ambient and viticultural conditions. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.105077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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11
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Han SA, Xie H, Wang M, Zhang JG, Xu YH, Zhu XH, Caikasimu A, Zhou XW, Mai SL, Pan MQ, Zhang W. Transcriptome and metabolome reveal the effects of three canopy types on the flavonoids and phenolic acids in 'Merlot' (Vitis vinifera L.) berry pericarp. Food Res Int 2023; 163:112196. [PMID: 36596135 DOI: 10.1016/j.foodres.2022.112196] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 11/14/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
The flavonoids and phenolic acids in grape berries greatly influence the quality of wine. Various methods are used to shape and prune grapevines, but their effects on the flavonoids and phenolic acids remain unclear. The flavonoids and phenolic acids in the berry pericarps from grapevines pruned using three types of leaf canopy, namely, V-shaped, T-shaped, and vertical shoot-positioned (VSP) canopies, were compared in this study. Results showed that the V-shaped canopy was more favorable for the accumulation of flavonoids and phenolic acids. Transcriptome and metabolome analyses revealed that the differentially expressed genes (DEGs) and differentially regulated metabolites (DRMs) were significantly enriched in the flavonoid and phenylpropanoid biosynthesis pathways. A total of 96 flavonoids and 32 phenolic acids were detected among the DRMs. Their contents were higher in the V-shaped canopy than in the T-shaped and VSP canopies. Conjoint analysis of transcriptome and metabolome showed that nine DEGs (e.g., cytochrome P450 98A9 and 98A2) were significantly correlated to nine phenolic acids (e.g., gentisic acid and neochlorogenic acid) and three genes (i.e., chalcone isomerase, UDP-glycosyltransferase 88A1, and caffeoyl-CoA O-methyltransferase) significantly correlated to 15 flavonoids (e.g., baimaside and tricin-7-O-rutinoside). These genes may be involved in the regulation of various flavonoids and phenolic acids in grape berries, but their functions need validation. This study provides novel insights into the effects of leaf canopy on flavonoids and phenolic acids in the skin of grape berries and reveals the potential regulatory networks involved in this phenomenon.
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Affiliation(s)
- Shou-An Han
- Institute of Horticultural Crops, Xinjiang Academy of Agricultural Science, Urumqi 830001, Xinjiang, China; Scientific Observing and Experimental Station of Pomology (Xinjiang), Ministry of Agriculture and Rural Affairs, Urumqi 830000, Xinjiang, China; Xinjiang Crop Chemical Regulation Engineering Technology Research Center, Urumqi 830091, Xinjiang, China; Key Laboratory of Horticulture Crop Genomics Research and Genetic Improvement in Xinjiang
| | - Hui Xie
- Institute of Horticultural Crops, Xinjiang Academy of Agricultural Science, Urumqi 830001, Xinjiang, China; Scientific Observing and Experimental Station of Pomology (Xinjiang), Ministry of Agriculture and Rural Affairs, Urumqi 830000, Xinjiang, China; Xinjiang Crop Chemical Regulation Engineering Technology Research Center, Urumqi 830091, Xinjiang, China; Key Laboratory of Horticulture Crop Genomics Research and Genetic Improvement in Xinjiang
| | - Min Wang
- Institute of Horticultural Crops, Xinjiang Academy of Agricultural Science, Urumqi 830001, Xinjiang, China; Scientific Observing and Experimental Station of Pomology (Xinjiang), Ministry of Agriculture and Rural Affairs, Urumqi 830000, Xinjiang, China; Xinjiang Crop Chemical Regulation Engineering Technology Research Center, Urumqi 830091, Xinjiang, China; Key Laboratory of Horticulture Crop Genomics Research and Genetic Improvement in Xinjiang
| | - Jun-Gao Zhang
- Xinjiang Crop Chemical Regulation Engineering Technology Research Center, Urumqi 830091, Xinjiang, China; Institute of Nuclear Technology and Biotechnology of Xinjiang Academy of Agricultural Sciences, Urumqi 830001, Xinjiang, China
| | - Yu-Hui Xu
- Adsen Biotechnology Co, Ltd, Urumqi 830000, Xinjiang, China
| | - Xue-Hui Zhu
- Institute of Horticultural Crops, Xinjiang Academy of Agricultural Science, Urumqi 830001, Xinjiang, China
| | - Aiermaike Caikasimu
- Institute of Horticultural Crops, Xinjiang Academy of Agricultural Science, Urumqi 830001, Xinjiang, China; Scientific Observing and Experimental Station of Pomology (Xinjiang), Ministry of Agriculture and Rural Affairs, Urumqi 830000, Xinjiang, China
| | - Xue-Wei Zhou
- Institute of Horticultural Crops, Xinjiang Academy of Agricultural Science, Urumqi 830001, Xinjiang, China
| | - Si-Le Mai
- Institute of Horticultural Crops, Xinjiang Academy of Agricultural Science, Urumqi 830001, Xinjiang, China
| | - Ming-Qi Pan
- Institute of Horticultural Crops, Xinjiang Academy of Agricultural Science, Urumqi 830001, Xinjiang, China; Scientific Observing and Experimental Station of Pomology (Xinjiang), Ministry of Agriculture and Rural Affairs, Urumqi 830000, Xinjiang, China; Xinjiang Crop Chemical Regulation Engineering Technology Research Center, Urumqi 830091, Xinjiang, China
| | - Wen Zhang
- Institute of Horticultural Crops, Xinjiang Academy of Agricultural Science, Urumqi 830001, Xinjiang, China; Scientific Observing and Experimental Station of Pomology (Xinjiang), Ministry of Agriculture and Rural Affairs, Urumqi 830000, Xinjiang, China; Xinjiang Crop Chemical Regulation Engineering Technology Research Center, Urumqi 830091, Xinjiang, China; Key Laboratory of Horticulture Crop Genomics Research and Genetic Improvement in Xinjiang.
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12
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Talebi M, Esmaeeli H, İlgün S, Talebi M, Farkhondeh T, Mishra G, Samarghandian S. The Protective Role of Grape Seed in Obesity and Lipid Profile: An Updated Narrative Overview of Preclinical and Clinical Studies. Endocr Metab Immune Disord Drug Targets 2023; 23:46-62. [PMID: 35786197 DOI: 10.2174/1871530322666220630091859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Revised: 04/29/2022] [Accepted: 05/06/2022] [Indexed: 11/22/2022]
Abstract
Obesity and dyslipidemia are common disorders universally. According to the acquired outcomes of recent studies, dietary supplementations which have great content of phenolic compounds exert protective effects against obesity and dyslipidemia. Grape [Vitis vinifera] seeds are considered attractive sources of phenolic compounds with anti-oxidative stress and anti-inflammatory effects. There are also various experimental studies describing hepatoprotective, neuroprotective, anti-aging, cardioprotective, and anti-carcinogenic effects of polyphenols isolated from grape seed, highlighting the therapeutic and biological aspects of proanthocyanidins. The present review article first discusses pharmacological, botanical, toxicological, and phytochemical characteristics of Vitis vinifera seeds and afterward designates the protective properties which are attributed to the intake of grape seeds in obesity and hyperlipidemia. Overall valuable and updated findings of this study display that polyphenol of grape seeds has meaningful impacts on the regulation of lipid profile levels and management of obesity.
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Affiliation(s)
- Marjan Talebi
- Department of Pharmacognosy, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, 1991953381, Iran
| | - Hadi Esmaeeli
- Research and Development Unit, NIAK Pharmaceutical Company, Gorgan, Iran.,Faculty of Pharmacy, Mazandaran University of Medical Sciences, Sari, Iran
| | - Selen İlgün
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Erciyes University, Kayseri, 38039, Turkey
| | - Mohsen Talebi
- Viatris Pharmaceuticals Inc., 3300 Research Plaza, San Antonio, Texas, United States.,Department of Chemistry and Biochemistry, University of Texas at Arlington, Arlington, TX, 76019, United States
| | - Tahereh Farkhondeh
- Department of Toxicology and Pharmacology, School of Pharmacy, Birjand University of Medical Sciences, Birjand, Iran
| | - Gaurav Mishra
- Department of Medicinal Chemistry, Institute of Medical Sciences, Banaras Hindu University, Varanasi, India
| | - Saeed Samarghandian
- Healthy Ageing Research Centre, Neyshabur University of Medical Sciences, Neyshabur, Iran
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13
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Chen YY, Lu HQ, Jiang KX, Wang YR, Wang YP, Jiang JJ. The Flavonoid Biosynthesis and Regulation in Brassica napus: A Review. Int J Mol Sci 2022; 24:ijms24010357. [PMID: 36613800 PMCID: PMC9820570 DOI: 10.3390/ijms24010357] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/12/2022] [Accepted: 12/13/2022] [Indexed: 12/28/2022] Open
Abstract
Brassica napus is an important crop for edible oil, vegetables, biofuel, and animal food. It is also an ornamental crop for its various petal colors. Flavonoids are a group of secondary metabolites with antioxidant activities and medicinal values, and are important to plant pigmentation, disease resistance, and abiotic stress responses. The yellow seed coat, purple leaf and inflorescence, and colorful petals of B. napus have been bred for improved nutritional value, tourism and city ornamentation. The putative loci and genes regulating flavonoid biosynthesis in B. napus have been identified using germplasms with various seed, petal, leaf, and stem colors, or different flavonoid contents under stress conditions. This review introduces the advances of flavonoid profiling, biosynthesis, and regulation during development and stress responses of B. napus, and hopes to help with the breeding of B. napus with better quality, ornamental value, and stress resistances.
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Affiliation(s)
- Yuan-Yuan Chen
- Jiangsu Provincial Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China
| | - Hai-Qin Lu
- Jiangsu Provincial Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China
| | - Kai-Xuan Jiang
- Jiangsu Provincial Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China
| | - Yi-Ran Wang
- Jiangsu Provincial Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China
| | - You-Ping Wang
- Jiangsu Provincial Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China, Yangzhou University, Yangzhou 225009, China
| | - Jin-Jin Jiang
- Jiangsu Provincial Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China
- Correspondence:
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14
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Díaz-Fernández Á, Díaz-Losada E, Vázquez-Arias A, Pujol AP, Cardona DM, Valdés-Sánchez ME. Non-Anthocyanin Compounds in Minority Red Grapevine Varieties Traditionally Cultivated in Galicia (Northwest Iberian Peninsula), Analysis of Flavanols, Flavonols, and Phenolic Acids. PLANTS (BASEL, SWITZERLAND) 2022; 12:4. [PMID: 36616133 PMCID: PMC9824605 DOI: 10.3390/plants12010004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/11/2022] [Accepted: 12/15/2022] [Indexed: 06/17/2023]
Abstract
Non-anthocyanin compounds (NAN) such as flavonol, flavanol, and phenolic acids should be considered in the characterization of minority red grapevine varieties because these compounds are involved in copigmentation reactions and are potent antioxidants. Sixteen NAN were extracted, identified, and quantified by High Performance Liquid Chromatography (HPLC) from grapes of 28 red genotypes of Vitis vinifera L. grown in Galicia (Northwest of Spain) in 2018 and 2019 vintages. The percentage of total NAN with respect to the total polyphenol content (TPC) values was calculated for each sample and established into three categories: high percentage NAN varieties (NANV), those varieties showing low percentages of NAN (ANV), and finally those varieties showing medium percentages of NAN (NANAV). 'Xafardán' and 'Zamarrica', classified as NANAV, had high values of TPC and showed good percentages of flavonol and flavanol compounds. Principal component analyses (PCA) were performed with flavonol, flavanol, and phenolic acid profiles. The flavonol and flavanol profiles allowed a good discrimination of samples by variety and year, respectively. The flavonol profile should therefore be considered as a potential varietal marker. The results could help in the selection of varieties to be disseminated and in the identification of the most appropriate agronomic and oenological techniques that should be performed on them.
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Affiliation(s)
- Ángela Díaz-Fernández
- Research Station of Viticulture and Enology of Galicia (EVEGA), 32419 Ourense, Spain
| | - Emilia Díaz-Losada
- Research Station of Viticulture and Enology of Galicia (EVEGA), 32419 Ourense, Spain
| | - Anxo Vázquez-Arias
- Research Station of Viticulture and Enology of Galicia (EVEGA), 32419 Ourense, Spain
| | - Anna Puig Pujol
- Catalan Institute of Vine and Wine—Institute of Agrifood Research and Technology (INCAVI-IRTA), 08720 Vilafranca del Penedès, Spain
| | - Daniel Moreno Cardona
- Center for Scientific and Technological Research of Extremadura—Food and Agriculture Technology Institute of Extremadura (CICYTEX-INTAEX), Avenue Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - María Esperanza Valdés-Sánchez
- Center for Scientific and Technological Research of Extremadura—Food and Agriculture Technology Institute of Extremadura (CICYTEX-INTAEX), Avenue Adolfo Suárez s/n, 06007 Badajoz, Spain
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15
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Skin cell wall ripeness alters wine tannin profiles via modulating interaction with seed tannin during alcoholic fermentation. Food Res Int 2022; 162:111974. [DOI: 10.1016/j.foodres.2022.111974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 08/03/2022] [Accepted: 09/21/2022] [Indexed: 11/23/2022]
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16
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Decoding the Proanthocyanins Profile of Italian Red Wines. BEVERAGES 2022. [DOI: 10.3390/beverages8040076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The Italian wine appellations system is organized in hundreds of origin wines, with unique characteristics that are protected with many denominations of origin. The aim of this work was to analyze and compare the proanthocyanin profile of 12 single-cultivar and single-vintage Italian red wine groups (Aglianico from Campania, Cannonau from Sardinia, Corvina from Veneto, Montepulciano from Abruzzo, Nebbiolo from Piedmont, Nerello Mascalese from Sicily, Primitivo from Apulia, Raboso Piave from Veneto, Sagrantino from Umbria, Sangiovese from Tuscany and Romagna, and Teroldego from Trentino), each one produced in their terroirs under ad hoc legal frameworks to guarantee their quality and origin. All wines were analyzed with a protocol that combined the phloroglucinolysis reaction with an LC-MS/MS instrument. The results underlined Sagrantino wines as the richest in proanthocyanins. Sangiovese, Montepulciano, Nerello, and Teroldego were the richest in B-ring trihydroxylated flavan-3-ols, and especially Nerello was the richest in prodelphinidins. Cannonau, Raboso Piave, Nerello, and Corvina were characterized by C-ring trans conformation flavan-3-ols. Nebbiolo and Corvina had high percentages of galloylated flavan-3-ols. Aglianico and Primitivo had the lowest percentages of B-ring trihydroxylated and C-ring trans conformation flavan-3-ols. This information should be useful in better understanding the Italian red wines and valorize them.
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17
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Chen X, Wang Z, Li Y, Liu Q, Yuan C. Survey of the phenolic content and antioxidant properties of wines from five regions of China according to variety and vintage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Tu Q, Liu S, Li Y, Zhang L, Wang Z, Yuan C. The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines. Food Chem X 2022; 15:100409. [PMID: 36211762 PMCID: PMC9532778 DOI: 10.1016/j.fochx.2022.100409] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 07/25/2022] [Accepted: 08/04/2022] [Indexed: 11/07/2022] Open
Abstract
Thirty-two commercial red wines of Cabernet Sauvignon produced in five continuous vintages (2015–2019) and collected from four production regions were statistically different for the analyzed condensed tannin profiles. Cabernet Sauvignon wines from four regions were rich in the (–)-epicatechin as the extension subunit. Condensed tannin profiles could be used to distinguish some of the production region, but the different vintage samples were not well differentiated. A negative correlation of ageing periods and condensed tannin concentration of Cabernet Sauvignon wines was observed.
This study sought to determine the effects of wine-producing regions and aging periods on the astringency and chemistry of condensed tannins of Cabernet Sauvignon dry red wines. A wine quality study was performed with 5 vintages of 32 Cabernet Sauvignon wines produced in four Chinese wine-producing regions, Hebei (H), Xinjiang (X), Inner Mongolia (NM), and Ningxia (NX). Condensed tannin profiles were assessed by high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD). The (–)-epicatechin as the terminal subunit (tEC) is the major differential component between regions. Correlation analysis revealed that condensed tannin concentration and composition significantly affected the sensory evaluation of astringency. Condensed tannin concentrations were significantly and negatively correlated with wine aging periods. However, no significant correlation was found between aging periods and condensed tannin subunits (as mole%) composition. The current findings enhance the understanding of condensed tannins' chemical and astringency characteristics in Cabernet Sauvignon wines.
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Cheng J, Shi Y, Wang J, Duan C, Yu K. Transcription factor VvibHLH93 negatively regulates proanthocyanidin biosynthesis in grapevine. FRONTIERS IN PLANT SCIENCE 2022; 13:1007895. [PMID: 36092430 PMCID: PMC9449495 DOI: 10.3389/fpls.2022.1007895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Accepted: 08/08/2022] [Indexed: 06/15/2023]
Abstract
Proanthocyanidins (PAs) derived from grape berries determine the astringency and bitterness of red wines. The two leucoanthocyanidin reductases (VviLAR1 and VviLAR2) are crucial for PA accumulation in grapevine. Our previous studies show that the promoter of VviLAR1 contains multiple proposed bHLH transcription factor binding sites, but the corresponding bHLH family regulators remain unknown. Here we identified and functionally characterized VvibHLH93 as a new bHLH transcription factor in PA pathway. Yeast one-hybrid and electrophoretic mobility shift assays showed that VvibHLH93 bound the E/G-box in VviLAR1 promoter. And VvibHLH93 gene was mainly expressed in grape flowers, tendrils, stems and berries at PA active stages. Overexpression of VvibHLH93 suppressed PA accumulation in grape callus, which was linked to the repression of the transcript levels of two VviLARs. The gene expression analysis in transgenic grape callus and the dual-luciferase assay in tobacco leaves together revealed that VvibHLH93 targeted a broad set of structural genes and transcription factors in flavonoid pathway. This research enriches the regulatory mechanism of the two VviLAR genes, and provides new insights into regulating PA content in grape berries.
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Affiliation(s)
- Jing Cheng
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
- Jiangsu Agri-Animal Husbandry Vocational College, Taizhou, Jiangsu, China
| | - Ying Shi
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jun Wang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Changqing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Keji Yu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
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20
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Yao S, Liu Y, Zhuang J, Zhao Y, Dai X, Jiang C, Wang Z, Jiang X, Zhang S, Qian Y, Tai Y, Wang Y, Wang H, Xie D, Gao L, Xia T. Insights into acylation mechanisms: co-expression of serine carboxypeptidase-like acyltransferases and their non-catalytic companion paralogs. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2022; 111:117-133. [PMID: 35437852 PMCID: PMC9541279 DOI: 10.1111/tpj.15782] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Accepted: 04/12/2022] [Indexed: 05/18/2023]
Abstract
Serine carboxypeptidase-like acyltransferases (SCPL-ATs) play a vital role in the diversification of plant metabolites. Galloylated flavan-3-ols highly accumulate in tea (Camellia sinensis), grape (Vitis vinifera), and persimmon (Diospyros kaki). To date, the biosynthetic mechanism of these compounds remains unknown. Herein, we report that two SCPL-AT paralogs are involved in galloylation of flavan-3-ols: CsSCPL4, which contains the conserved catalytic triad S-D-H, and CsSCPL5, which has the alternative triad T-D-Y. Integrated data from transgenic plants, recombinant enzymes, and gene mutations showed that CsSCPL4 is a catalytic acyltransferase, while CsSCPL5 is a non-catalytic companion paralog (NCCP). Co-expression of CsSCPL4 and CsSCPL5 is likely responsible for the galloylation. Furthermore, pull-down and co-immunoprecipitation assays showed that CsSCPL4 and CsSCPL5 interact, increasing protein stability and promoting post-translational processing. Moreover, phylogenetic analyses revealed that their homologs co-exist in galloylated flavan-3-ol- or hydrolyzable tannin-rich plant species. Enzymatic assays further revealed the necessity of co-expression of those homologs for acyltransferase activity. Evolution analysis revealed that the mutations of the CsSCPL5 catalytic residues may have taken place about 10 million years ago. These findings show that the co-expression of SCPL-ATs and their NCCPs contributes to the acylation of flavan-3-ols in the plant kingdom.
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Affiliation(s)
- Shengbo Yao
- State Key Laboratory of Tea Plant Biology and UtilizationAnhui Agricultural UniversityHefei230036AnhuiChina
| | - Yajun Liu
- School of Life ScienceAnhui Agricultural UniversityHefei230036AnhuiChina
| | - Juhua Zhuang
- State Key Laboratory of Tea Plant Biology and UtilizationAnhui Agricultural UniversityHefei230036AnhuiChina
| | - Yue Zhao
- State Key Laboratory of Tea Plant Biology and UtilizationAnhui Agricultural UniversityHefei230036AnhuiChina
| | - Xinlong Dai
- State Key Laboratory of Tea Plant Biology and UtilizationAnhui Agricultural UniversityHefei230036AnhuiChina
| | - Changjuan Jiang
- School of Life ScienceAnhui Agricultural UniversityHefei230036AnhuiChina
| | - Zhihui Wang
- State Key Laboratory of Tea Plant Biology and UtilizationAnhui Agricultural UniversityHefei230036AnhuiChina
| | - Xiaolan Jiang
- State Key Laboratory of Tea Plant Biology and UtilizationAnhui Agricultural UniversityHefei230036AnhuiChina
| | - Shuxiang Zhang
- School of Life ScienceAnhui Agricultural UniversityHefei230036AnhuiChina
| | - Yumei Qian
- School of Biological and Food EngineeringSuzhou UniversitySuzhou234000AnhuiChina
| | - Yuling Tai
- School of Life ScienceAnhui Agricultural UniversityHefei230036AnhuiChina
| | - Yunsheng Wang
- School of Life ScienceAnhui Agricultural UniversityHefei230036AnhuiChina
| | - Haiyan Wang
- School of Life ScienceAnhui Agricultural UniversityHefei230036AnhuiChina
| | - De‐Yu Xie
- Department of Plant and Microbial BiologyNorth Carolina State UniversityRaleighNorth Carolina27695USA
| | - Liping Gao
- School of Life ScienceAnhui Agricultural UniversityHefei230036AnhuiChina
| | - Tao Xia
- State Key Laboratory of Tea Plant Biology and UtilizationAnhui Agricultural UniversityHefei230036AnhuiChina
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21
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Peraza-Labrador A, Buitrago DM, Coy-Barrera E, Perdomo-Lara SJ. Antiproliferative and Pro-Apoptotic Effects of a Phenolic-Rich Extract from Lycium barbarum Fruits on Human Papillomavirus (HPV) 16-Positive Head Cancer Cell Lines. Molecules 2022; 27:molecules27113568. [PMID: 35684505 PMCID: PMC9182172 DOI: 10.3390/molecules27113568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/04/2022] [Accepted: 05/05/2022] [Indexed: 11/16/2022] Open
Abstract
The in vitro antiproliferative activity of a phenolic-rich extract from Lycium barbarum fruits against head and neck HPV16 squamous cell carcinoma (OSCC) has been demonstrated, indicating for the first time that L. barbarum extract inhibits human papillomavirus (HPV) type 16 cell lines. Ethanol extract of L. barbarum was used for cell viability evaluation on SCC090, CAL27, and HGnF cell lines. After 24 and 48 h, the cell cycle effect of L. barbarum extract (at 1.0, 10, and 100 µg/mL) was measured via flow cytometry. In addition, the mRNA expression on E6/E7 and p53 via RT-PCR and the expression of p16, p53, Ki-67, and Bcl-2 via immunohistochemistry were also determined. Untreated cells, 20 µM cisplatin, and a Camellia sinensis-derived extract were used as negative and positive controls, respectively. We demonstrated that the studied L. barbarum extract resulted in G0/G1 arrest and S phase accumulation in SCC090 at 1.0 and 10 μg/mL. A reduction in mRNA levels of E6/E7 oncogenes (p < 0.05) with p53 overexpression was also observed through PCR, while immunohistochemical analyses indicated p16 overexpression (p > 0.05) and a decrease in p53 overexpression. The observed effects were associated with anticancer and immunomodulatory phenolics, such as flavonols/flavan-3-ols and tyramine-conjugated hydroxycinnamic acid amides, identified in the studied extract. These findings revealed that the phenolic-rich extract of L. barbarum fruits has promising properties to be considered further for developing new therapies against oral and oropharyngeal HPV lesions.
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Affiliation(s)
- Alberto Peraza-Labrador
- Unit of Basic Oral Investigation-UIBO, School of Dentistry, Universidad El Bosque, Bogotá 110121, Colombia; (A.P.-L.); (D.M.B.)
- Cellular and Molecular Immunology Group-INMUBO, School of Dentistry, Universidad El Bosque, Bogotá 110121, Colombia
| | - Diana Marcela Buitrago
- Unit of Basic Oral Investigation-UIBO, School of Dentistry, Universidad El Bosque, Bogotá 110121, Colombia; (A.P.-L.); (D.M.B.)
| | - Ericsson Coy-Barrera
- Bioorganic Chemistry Laboratory, Department of Chemistry, Universidad Militar Nueva Granada, Cajicá 250247, Colombia;
| | - Sandra J. Perdomo-Lara
- Cellular and Molecular Immunology Group-INMUBO, School of Dentistry, Universidad El Bosque, Bogotá 110121, Colombia
- Correspondence: ; Tel.: +57-164-89000
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22
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Shi Q, Li X, Du J, Liu Y, Shen B, Li X. Association of Bitter Metabolites and Flavonoid Synthesis Pathway in Jujube Fruit. Front Nutr 2022; 9:901756. [PMID: 35711542 PMCID: PMC9194943 DOI: 10.3389/fnut.2022.901756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Accepted: 04/21/2022] [Indexed: 11/13/2022] Open
Abstract
Jujube is rich in nutrients and can be eaten fresh or made into dried fruit, candied fruit, and preserved fruit. Its slightly bitter peel affects nutritional value and commercial value, but the mechanism of the formation of bitter substances is still unclear. We dynamically analyzed the biosynthesis of jujube peel bitterness and related nutrient metabolites through the transcriptome and metabolome. The results demonstrated that flavonoids were the main bitter substances in 'Junzao' jujube fruit skins and a total of 11,106 differentially expressed genes and 94 differentially abundant flavonoid metabolites were identified. Expression patterns of genes in the flavonoid synthesis pathway showed that flavonol synthase (FLS) expression was significantly correlated with quercetin content. Transient overexpression and virus induced gene silencing (VIGS) of ZjFLS1 and ZjFLS2 in jujube fruits and sour jujube seedlings significantly affected flavonol accumulation, especially the content of quercetin-3-O-rutinoside. Moreover, in vitro enzymatic reactions showed that ZjFLS1 and ZjFLS2 could catalyze the formation of quercetin from dihydroquercetin. These findings indicate that ZjFLS gene is the key gene in the biosynthesis of bitter substances in jujube fruit skins and provide basis for the research on the development of functional nutrients in jujube and the synthesis mechanism of bitter compounds.
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Affiliation(s)
- Qianqian Shi
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang, China
- Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest Agriculture and Forestry University, Xianyang, China
| | - Xi Li
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang, China
- Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest Agriculture and Forestry University, Xianyang, China
| | - Jiangtao Du
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang, China
- Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest Agriculture and Forestry University, Xianyang, China
| | - Yu Liu
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang, China
- Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest Agriculture and Forestry University, Xianyang, China
| | - Bingqi Shen
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang, China
- Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest Agriculture and Forestry University, Xianyang, China
| | - Xingang Li
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang, China
- Key Comprehensive Laboratory of Forestry of Shaanxi Province, Northwest Agriculture and Forestry University, Xianyang, China
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Mora J, Pott DM, Osorio S, Vallarino JG. Regulation of Plant Tannin Synthesis in Crop Species. Front Genet 2022; 13:870976. [PMID: 35586570 PMCID: PMC9108539 DOI: 10.3389/fgene.2022.870976] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Accepted: 03/28/2022] [Indexed: 11/26/2022] Open
Abstract
Plant tannins belong to the antioxidant compound family, which includes chemicals responsible for protecting biological structures from the harmful effects of oxidative stress. A wide range of plants and crops are rich in antioxidant compounds, offering resistance to biotic, mainly against pathogens and herbivores, and abiotic stresses, such as light and wound stresses. These compounds are also related to human health benefits, offering protective effects against cardiovascular and neurodegenerative diseases in addition to providing anti-tumor, anti-inflammatory, and anti-bacterial characteristics. Most of these compounds are structurally and biosynthetically related, being synthesized through the shikimate-phenylpropanoid pathways, offering several classes of plant antioxidants: flavonoids, anthocyanins, and tannins. Tannins are divided into two major classes: condensed tannins or proanthocyanidins and hydrolysable tannins. Hydrolysable tannin synthesis branches directly from the shikimate pathway, while condensed tannins are derived from the flavonoid pathway, one of the branches of the phenylpropanoid pathway. Both types of tannins have been proposed as important molecules for taste perception of many fruits and beverages, especially wine, besides their well-known roles in plant defense and human health. Regulation at the gene level, biosynthesis and degradation have been extensively studied in condensed tannins in crops like grapevine (Vitis vinifera), persimmon (Diospyros kaki) and several berry species due to their high tannin content and their importance in the food and beverage industry. On the other hand, much less information is available regarding hydrolysable tannins, although some key aspects of their biosynthesis and regulation have been recently discovered. Here, we review recent findings about tannin metabolism, information that could be of high importance for crop breeding programs to obtain varieties with enhanced nutritional characteristics.
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Padilla-González GF, Grosskopf E, Sadgrove NJ, Simmonds MSJ. Chemical Diversity of Flavan-3-Ols in Grape Seeds: Modulating Factors and Quality Requirements. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11060809. [PMID: 35336690 PMCID: PMC8953305 DOI: 10.3390/plants11060809] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 03/13/2022] [Accepted: 03/15/2022] [Indexed: 05/24/2023]
Abstract
Grape seeds are a rich source of flavan-3-ol monomers, oligomers, and polymers. The diverse profile of compounds includes mainly B-type procyanidins (especially C4→C8 linked molecules) and the key monomers, catechin, and epicatechin that are positively implicated in the 'French Paradox'. Today grape seed nutraceuticals have become a multi-million-dollar industry. This has created incentives to elucidate the variations in chemistry across cultivars, to identify signs of adulteration, and to understand the intrinsic and extrinsic factors controlling the expression of metabolites in the seeds' metabolome. This review provides a critical overview of the existing literature on grape seed chemistry. Although the biosynthetic pathways for polymeric procyanidins in seeds have not yet been explained, abiotic factors have been shown to modulate associated genes. Research of extrinsic factors has demonstrated that the control of procyanidin expression is strongly influenced, in order of importance, by genotype (species first, then variety) and environment, as claimed anecdotally. Unfortunately, research outcomes on the effects of abiotic factors have low certainty, because effects can be specific to genotype or variety, and there is limited control over physical metrics in the field. Thus, to gain a fuller understanding of the effects of abiotic factors and biosynthetic pathways, and realise potential for optimisation, a more fundamental research approach is needed. Nevertheless, the current synthesis offers insight into the selection of species or varieties according to the profile of polyphenols, as well as for optimisation of horticultural practices, with a view to produce products that contain the compounds that support health claims.
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Del Zozzo F, VanderWeide J, Nasrollahiazar E, Peterlunger E, Rustioni L, Sabbatini P. Artificial ripening of grape seed phenolics in Pinot noir and Cabernet Sauvignon. BIO WEB OF CONFERENCES 2022. [DOI: 10.1051/bioconf/20224406002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Red Vitis vinifera cultivars are often limited in their performance by climate conditions (e.g., rain, humidity, cold winters, and cool summers). Cool climate viticulture regions are characterized by short growing seasons that reduce fruit quality, limiting technological and phenolic maturity. Management of fruit technological ripening, in vineyard or post-harvest, is pivotal for wine quality. However, the impact of vineyard or cellar practices on seed phenolic fraction remains poorly understood. The aim of our project was to evaluate seed color change, phenolic composition, and their extraction potential after an oxidation induced by a freezing treatment. The freezing treatment was followed by 24 hours of incubation at different temperatures in two Vitis vinifera cultivars: Pinot noir and Cabernet Sauvignon. Results are reporting that the freezing caused the seed color darkening and significant phenolic changes, suggesting similarities with the natural process. The phenolic evolution reported different behaviour between cultivars and compound classes. Most of the changes occurred during the first three hours of incubation, indicating that the oxidation reactions take place at the beginning of the thawing process.
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Panzella L, Napolitano A. Condensed Tannins, a Viable Solution To Meet the Need for Sustainable and Effective Multifunctionality in Food Packaging: Structure, Sources, and Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:751-758. [PMID: 35029982 PMCID: PMC8796238 DOI: 10.1021/acs.jafc.1c07229] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 12/29/2021] [Accepted: 01/05/2022] [Indexed: 05/21/2023]
Abstract
Condensed tannins (CT) have been the focus of increasing interest in the last years as a result of their potent biological properties, which have prompted their use in the food and feed sector as functional ingredients. The possible exploitation of these compounds as multifunctional additives for the implementation of active food packaging has also been recently appreciated. In this perspective, an overview of the structural features, accessible sources, methods of analysis, and functional properties of CT is provided, with the aim of critically emphasizing the opportunities offered by this widespread class of natural phenolic compounds for the rational design of multifunctional and sustainable food packaging materials.
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Cianciosi D, Forbes-Hernández TY, Regolo L, Alvarez-Suarez JM, Navarro-Hortal MD, Xiao J, Quiles JL, Battino M, Giampieri F. The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters. Food Chem 2021; 375:131904. [PMID: 34963083 DOI: 10.1016/j.foodchem.2021.131904] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 12/16/2021] [Accepted: 12/17/2021] [Indexed: 02/08/2023]
Abstract
Polyphenols are plant secondary metabolites, whose biological activity has been widely demonstrated. However, the research in this field is a bit reductive, as very frequently the effect of individual compound is investigated in different experimental models, neglecting more complex, but common, relationships that are established in the diet. This review summarizes the data that highlighted the interaction between polyphenols and other food components, especially macro- (lipids, proteins, carbohydrates and fibers) and micronutrients (minerals, vitamins and organic pigments), paying particular attention on their bioavailability, antioxidant capacity and chemical, physical, organoleptic and nutritional characteristics. The topic of food interaction has yet to be extensively studied because a greater knowledge of the food chemistry behind these interactions and the variables that modify their effects, could offer innovations and improvements in various fields ranging from organoleptic, nutritional to health and economic field.
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Affiliation(s)
- Danila Cianciosi
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy
| | - Tamara Y Forbes-Hernández
- Department of Physiology, Institute of Nutrition and Food Technology "José Mataix", Biomedical Research Centre, University of Granada, Granada 1800, Spain
| | - Lucia Regolo
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy
| | - José M Alvarez-Suarez
- Departamento de Ingeniería en Alimentos. Colegio de Ciencias e Ingenierías. Universidad San Francisco de Quito, Quito, Ecuador 170157, Ecuador; Instituto de Investigaciones en Biomedicina iBioMed, Universidad San Francisco de Quito, Quito, Ecuador; King Fahd Medical Research Center, King Abdulaziz University, 21589 Jeddah, Saudi Arabia
| | - Maria Dolores Navarro-Hortal
- Department of Physiology, Institute of Nutrition and Food Technology "José Mataix", Biomedical Research Centre, University of Granada, Granada 1800, Spain
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang, China
| | - José L Quiles
- Department of Physiology, Institute of Nutrition and Food Technology "José Mataix", Biomedical Research Centre, University of Granada, Granada 1800, Spain; Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander 39011, Spain
| | - Maurizio Battino
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang, China.
| | - Francesca Giampieri
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander 39011, Spain; Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah, Saudi Arabia.
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Identification of Tentative Traceability Markers with Direct Implications in Polyphenol Fingerprinting of Red Wines: Application of LC-MS and Chemometrics Methods. SEPARATIONS 2021. [DOI: 10.3390/separations8120233] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
Abstract
This study investigated the potential of using the changes in polyphenol composition of red wine to enable a more comprehensive chemometric differentiation and suitable identification of authentication markers. Based on high performance liquid chromatography-mass spectrometry (HPLC-MS) data collected from Feteasca Neagra, Merlot, and Cabernet Sauvignon finished wines, phenolic profiles of relevant classes were investigated immediately after vinification (Stage 1), after three months (Stage 2) and six months (Stage 3) of storage, respectively. The data were subjected to multivariate analysis, and resulted in an initial vintage differentiation by principal component analysis (PCA), and variety grouping by canonical discriminant analysis (CDA). Based on polyphenol common biosynthesis route and on the PCA correlation matrix, additional descriptors were investigated. We observed that the inclusion of specific compositional ratios into the data matrix allowed for improved sample differentiation. We obtained simultaneous discrimination according to the considered oenological factors (variety, vintage, and geographical origin) as well as the respective clustering applied during the storage period. Subsequently, further discriminatory investigations to assign wine samples to their corresponding classes relied on partial least squares-discriminant analysis (PLS-DA); the classification models confirmed the clustering initially obtained by PCA. The benefits of the presented fingerprinting approach might justify its selection and warrant its potential as an applicable tool with improved authentication capabilities in red wines.
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29
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Li Y, Wang J, Wang K, Lyu S, Ren L, Huang C, Pei D, Xing Y, Wang Y, Xu Y, Li P, Xi J, Si X, Ye H, Huang J. Comparison analysis of widely-targeted metabolomics revealed the variation of potential astringent ingredients and their dynamic accumulation in the seed coats of both Carya cathayensis and Carya illinoinensis. Food Chem 2021; 374:131688. [PMID: 34915369 DOI: 10.1016/j.foodchem.2021.131688] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 11/22/2021] [Accepted: 11/24/2021] [Indexed: 12/21/2022]
Abstract
Pecan and hickory nuts are two of consumers' favorite ones. Pecan seeds can be eaten fresh, while hickory ones must remove astringency before eating. Here, we reported that total phenols, flavonoids and condensed tannins of hickory seeds were reduced after de-astringent treatments. They gradually increased with development, showing higher levels in hickory seed coat at mid-late periods than that in pecan's. Widely-targeted metabonomics analysis of developing testa identified 424 kinds of components, including 101, 38, 58, 27 classes of flavonoids, tannins, phenolic acids, organic acids and others, showing 16 different changing trends. Notably, most kinds of flavonoids, hydrolysable tannins and phenolic acids at maturity were more than that of pecan's, while oligomeric condensed tannins were opposite. Gene expression analysis provided further explanations for their dynamic accumulation. These results unraveled potential astringent components in hickory testa and preliminary molecular mechanisms of their dynamic changes, offering theoretical basis for the targeted de-astringency.
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Affiliation(s)
- Yan Li
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Jianhua Wang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Ketao Wang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China.
| | - Shiheng Lyu
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Liying Ren
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Chunying Huang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Dong Pei
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
| | - Yulin Xing
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Yige Wang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Yifan Xu
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Peipei Li
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Jianwei Xi
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Xiaolin Si
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Hongyu Ye
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Jianqin Huang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China.
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Garrido A, De Vos RCH, Conde A, Cunha A. Light Microclimate-Driven Changes at Transcriptional Level in Photosynthetic Grape Berry Tissues. PLANTS 2021; 10:plants10091769. [PMID: 34579302 PMCID: PMC8465639 DOI: 10.3390/plants10091769] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/26/2021] [Revised: 08/20/2021] [Accepted: 08/21/2021] [Indexed: 12/18/2022]
Abstract
Viticulture practices that change the light distribution in the grapevine canopy can interfere with several physiological mechanisms, such as grape berry photosynthesis and other metabolic pathways, and consequently impact the berry biochemical composition, which is key to the final wine quality. We previously showed that the photosynthetic activity of exocarp and seed tissues from a white cultivar (Alvarinho) was in fact responsive to the light microclimate in the canopy (low and high light, LL and HL, respectively), and that these different light microclimates also led to distinct metabolite profiles, suggesting a berry tissue-specific interlink between photosynthesis and metabolism. In the present work, we analyzed the transcript levels of key genes in exocarps and seed integuments of berries from the same cultivar collected from HL and LL microclimates at three developmental stages, using real-time qPCR. In exocarp, the expression levels of genes involved in carbohydrate metabolism (VvSuSy1), phenylpropanoid (VvPAL1), stilbenoid (VvSTS1), and flavan-3-ol synthesis (VvDFR, VvLAR2, and VvANR) were highest at the green stage. In seeds, the expression of several genes associated with both phenylpropanoid (VvCHS1 and VvCHS3) and flavan-3-ol synthesis (VvDFR and VvLAR2) showed a peak at the véraison stage, whereas that of RuBisCO was maintained up to the mature stage. Overall, the HL microclimate, compared to that of LL, resulted in a higher expression of genes encoding elements associated with both photosynthesis (VvChlSyn and VvRuBisCO), carbohydrate metabolism (VvSPS1), and photoprotection (carotenoid pathways genes) in both tissues. HL also induced the expression of the VvFLS1 gene, which was translated into a higher activity of the FLS enzyme producing flavonol-type flavonoids, whereas the expression of several other flavonoid pathway genes (e.g., VvCHS3, VvSTS1, VvDFR, and VvLDOX) was reduced, suggesting a specific role of flavonols in photoprotection of berries growing in the HL microclimate. This work suggests a possible link at the transcriptional level between berry photosynthesis and pathways of primary and secondary metabolism, and provides relevant information for improving the management of the light microenvironment at canopy level of the grapes.
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Affiliation(s)
- Andreia Garrido
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal;
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
- Correspondence: (A.G.); (A.C.)
| | - Ric C. H. De Vos
- Business Unit Bioscience, Wageningen Plant Research, Wageningen University and Research (Wageningen-UR), P.O. Box 16, 6700 AA Wageningen, The Netherlands;
| | - Artur Conde
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal;
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Ana Cunha
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal;
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
- Centre of Biological Engineering (CEB), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- Correspondence: (A.G.); (A.C.)
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31
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Sparrow AM, Gill W, Dambergs RG, Close DC. Focus on the role of seed tannins and pectolytic enzymes in the color development of Pinot noir wine. Curr Res Food Sci 2021; 4:405-413. [PMID: 34189466 PMCID: PMC8215140 DOI: 10.1016/j.crfs.2021.05.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 05/19/2021] [Accepted: 05/25/2021] [Indexed: 11/27/2022] Open
Abstract
Maceration techniques which promote the extraction of color pigments and tannin from grapes are often sought in Pinot noir winemaking to optimise color stability; alternatively, exogenous grape tannins may be included during fermentation. To examine the effect of seed-derived tannins and the use of pectolytic enzymes on color development in wines, conventional must preparations of Vitis vinifera L. cv Pinot noir grapes were compared with wines made using a supplementary addition of either a commercial seed tannin product or previously fermented seeds, while in a complementary experiment, seeds were sequentially removed during fermentation. After 6 months bottle aging, wines supplemented with either a commercial seed tannin solution (0.4 g/L), or fermented seeds (20% w/w seeds) had from 60% to 95% higher tannin concentration than the untreated wine, and up to 60% more monomeric anthocyanins. Conversely, when a third of the seeds were removed from the fermenting wine, the concentration of both tannin and non-bleachable pigments was 20-30% lower than in untreated wines and the wine hue had more red-purple tones. Exploration of the use of pectolytic enzymes in conjunction with seed removal was also found to have a significant impact on wine color parameters. Further insights on the timing of egress of tannin precursors from seeds was obtained from histochemical examination of the seeds that had been removed during alcoholic fermentation.
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Affiliation(s)
- Angela M Sparrow
- Tasmanian Institute of Agriculture, Private Bag 98, Hobart, Tasmania, 7001, Australia
| | - Warwick Gill
- Tasmanian Institute of Agriculture, Private Bag 98, Hobart, Tasmania, 7001, Australia
| | - Robert G Dambergs
- Tasmanian Institute of Agriculture, Private Bag 98, Hobart, Tasmania, 7001, Australia
| | - Dugald C Close
- Tasmanian Institute of Agriculture, Private Bag 98, Hobart, Tasmania, 7001, Australia
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Polyphenolic Characterization of Merlot, Tannat and Syrah Skin Extracts at Different Degrees of Maturity and Anti-Inflammatory Potential in RAW 264.7 Cells. Foods 2021; 10:foods10030541. [PMID: 33807735 PMCID: PMC7998996 DOI: 10.3390/foods10030541] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 02/26/2021] [Accepted: 02/28/2021] [Indexed: 11/17/2022] Open
Abstract
(1) Background: Both sensory quality and healthy attributes of Vitis vinifera grapes used for winemaking are closely related with the polyphenolic composition of their skins. (2) Methods: In this study, the polyphenolic characterization (flavan-3-ols, procyanidins, flavonols, stilbenes, anthocyanins) was investigated by ultra performance liquid chromatography coupled to a triple quadrupole mass spectrometer (UPLC-QqQ-MS). Skins from Vitis vinifera Merlot, Tannat, and Syrah red grape varieties cultivated in the south of France at different stages of ripening in 2018 were used. The anti-inflammatory and the antioxidant potential of the extracts were evaluated by the measure of nitric oxide (NO) and the intracellular reactive oxygen species production (ROS) in lipopolysaccharide (LPS)-stimulated macrophages. (3) Results: 41 polyphenols were quantified in all samples. Generally, the flavan-3-ol and procyanidin content decreased during ripening whereas the anthocyanins and stilbenes increased. In addition, as a novelty of this work, a wide identification and characterization of monomeric and oligomeric stilbenes was assessed by using authentic standards isolated in our laboratory, some of them (parthenocissin A and miyabenol C) reported for the first time in Merlot, Tannat and Syrah cultivars. The before-veraison skin extracts of all studied varieties, exhibited higher NO and ROS productions inhibition (>50%) proving both antioxidant and anti-inflammatory properties.
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Bottle Aging and Storage of Wines: A Review. Molecules 2021; 26:molecules26030713. [PMID: 33573099 PMCID: PMC7866556 DOI: 10.3390/molecules26030713] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/26/2021] [Accepted: 01/27/2021] [Indexed: 12/21/2022] Open
Abstract
Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking practices involve careful vineyard management alongside controlled alcoholic fermentation and potential aging of the wine in barrels. Afterwards, the wine is placed in bottles and stored or distributed in retail. Yet, it is considered that wine achieves its optimum properties after a certain storage time in the bottle. The main outcome of bottle storage is a decrease of astringency and bitterness, improvement of aroma and a lighter and more stable color. This is due to a series of complex chemical changes of its components revolving around the minimized and controlled passage of oxygen into the bottle. For this matter, antioxidants like sulfur oxide are added to avoid excessive oxidation and consequent degradation of the wine. In the same sense, bottles must be closed with appropriate stoppers and stored in adequate, stable conditions, as the wine may develop unappealing color, aromas and flavors otherwise. In this review, features of bottle aging, relevance of stoppers, involved chemical reactions and storage conditions affecting wine quality will be addressed.
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Fraga-Corral M, Otero P, Cassani L, Echave J, Garcia-Oliveira P, Carpena M, Chamorro F, Lourenço-Lopes C, Prieto MA, Simal-Gandara J. Traditional Applications of Tannin Rich Extracts Supported by Scientific Data: Chemical Composition, Bioavailability and Bioaccessibility. Foods 2021; 10:251. [PMID: 33530516 PMCID: PMC7912241 DOI: 10.3390/foods10020251] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 01/16/2021] [Accepted: 01/20/2021] [Indexed: 02/06/2023] Open
Abstract
Tannins are polyphenolic compounds historically utilized in textile and adhesive industries, but also in traditional human and animal medicines or foodstuffs. Since 20th-century, advances in analytical chemistry have allowed disclosure of the chemical nature of these molecules. The chemical profile of extracts obtained from previously selected species was investigated to try to establish a bridge between traditional background and scientific data. The study of the chemical composition of these extracts has permitted us to correlate the presence of tannins and other related molecules with the effectiveness of their apparent uses. The revision of traditional knowledge paired with scientific evidence may provide a supporting background on their use and the basis for developing innovative pharmacology and food applications based on formulations using natural sources of tannins. This traditional-scientific approach can result useful due to the raising consumers' demand for natural products in markets, to which tannin-rich extracts may pose an attractive alternative. Therefore, it is of interest to back traditional applications with accurate data while meeting consumer's acceptance. In this review, several species known to contain high amounts of tannins have been selected as a starting point to establish a correlation between their alleged traditional use, tannins content and composition and potential bioaccessibility.
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Affiliation(s)
- Maria Fraga-Corral
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain; (M.F.-C.); (P.O.); (L.C.); (J.E.); (P.G.-O.); (M.C.); (F.C.); (C.L.-L.)
- Centro de Investigação de Montanha (CIMO), Campus de Santa Apolonia, Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
| | - Paz Otero
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain; (M.F.-C.); (P.O.); (L.C.); (J.E.); (P.G.-O.); (M.C.); (F.C.); (C.L.-L.)
- Department of Pharmacology, Pharmacy and Pharmaceutical Technology, Faculty of Veterinary, University of Santiago of Compostela, 27002 Lugo, Spain
| | - Lucia Cassani
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain; (M.F.-C.); (P.O.); (L.C.); (J.E.); (P.G.-O.); (M.C.); (F.C.); (C.L.-L.)
- Research Group of Food Engineering, Faculty of Engineering, National University of Mar del Plata, Mar del Plata RA7600, Argentina
| | - Javier Echave
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain; (M.F.-C.); (P.O.); (L.C.); (J.E.); (P.G.-O.); (M.C.); (F.C.); (C.L.-L.)
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain; (M.F.-C.); (P.O.); (L.C.); (J.E.); (P.G.-O.); (M.C.); (F.C.); (C.L.-L.)
- Centro de Investigação de Montanha (CIMO), Campus de Santa Apolonia, Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
| | - Maria Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain; (M.F.-C.); (P.O.); (L.C.); (J.E.); (P.G.-O.); (M.C.); (F.C.); (C.L.-L.)
| | - Franklin Chamorro
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain; (M.F.-C.); (P.O.); (L.C.); (J.E.); (P.G.-O.); (M.C.); (F.C.); (C.L.-L.)
| | - Catarina Lourenço-Lopes
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain; (M.F.-C.); (P.O.); (L.C.); (J.E.); (P.G.-O.); (M.C.); (F.C.); (C.L.-L.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain; (M.F.-C.); (P.O.); (L.C.); (J.E.); (P.G.-O.); (M.C.); (F.C.); (C.L.-L.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain; (M.F.-C.); (P.O.); (L.C.); (J.E.); (P.G.-O.); (M.C.); (F.C.); (C.L.-L.)
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Fraga-Corral M, Otero P, Echave J, Garcia-Oliveira P, Carpena M, Jarboui A, Nuñez-Estevez B, Simal-Gandara J, Prieto MA. By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins' Biological Activities and Their Potential for Valorization. Foods 2021; 10:137. [PMID: 33440730 PMCID: PMC7827785 DOI: 10.3390/foods10010137] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 12/28/2020] [Accepted: 12/31/2020] [Indexed: 12/26/2022] Open
Abstract
During recent decades, consumers have been continuously moving towards the substitution of synthetic ingredients of the food industry by natural products, obtained from vegetal, animal or microbial sources. Additionally, a circular economy has been proposed as the most efficient production system since it allows for reducing and reutilizing different wastes. Current agriculture is responsible for producing high quantities of organic agricultural waste (e.g., discarded fruits and vegetables, peels, leaves, seeds or forestall residues), that usually ends up underutilized and accumulated, causing environmental problems. Interestingly, these agri-food by-products are potential sources of valuable bioactive molecules such as tannins. Tannins are phenolic compounds, secondary metabolites of plants widespread in terrestrial and aquatic natural environments. As they can be found in plenty of plants and herbs, they have been traditionally used for medicinal and other purposes, such as the leather industry. This fact is explained by the fact that they exert plenty of different biological activities and, thus, they entail a great potential to be used in the food, nutraceutical and pharmaceutical industry. Consequently, this review article is directed towards the description of the biological activities exerted by tannins as they could be further extracted from by-products of the agri-food industry to produce high-added-value products.
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Affiliation(s)
- María Fraga-Corral
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain; (M.F.-C.); (P.O.); (J.E.); (P.G.-O.); (M.C.); (A.J.); (B.N.-E.)
- Centro de Investigação de Montanha (CIMO), Campus de Santa Apolonia, Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
| | - Paz Otero
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain; (M.F.-C.); (P.O.); (J.E.); (P.G.-O.); (M.C.); (A.J.); (B.N.-E.)
- Department of Pharmacology, Pharmacy and Pharmaceutical Technology, Faculty of Veterinary, University of Santiago of Compostela, 27002 Lugo, Spain
| | - Javier Echave
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain; (M.F.-C.); (P.O.); (J.E.); (P.G.-O.); (M.C.); (A.J.); (B.N.-E.)
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain; (M.F.-C.); (P.O.); (J.E.); (P.G.-O.); (M.C.); (A.J.); (B.N.-E.)
- Centro de Investigação de Montanha (CIMO), Campus de Santa Apolonia, Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
| | - Maria Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain; (M.F.-C.); (P.O.); (J.E.); (P.G.-O.); (M.C.); (A.J.); (B.N.-E.)
| | - Amira Jarboui
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain; (M.F.-C.); (P.O.); (J.E.); (P.G.-O.); (M.C.); (A.J.); (B.N.-E.)
| | - Bernabé Nuñez-Estevez
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain; (M.F.-C.); (P.O.); (J.E.); (P.G.-O.); (M.C.); (A.J.); (B.N.-E.)
- Centro de Investigação de Montanha (CIMO), Campus de Santa Apolonia, Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain; (M.F.-C.); (P.O.); (J.E.); (P.G.-O.); (M.C.); (A.J.); (B.N.-E.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004 Ourense, Spain; (M.F.-C.); (P.O.); (J.E.); (P.G.-O.); (M.C.); (A.J.); (B.N.-E.)
- Centro de Investigação de Montanha (CIMO), Campus de Santa Apolonia, Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
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Zhu Y, Xie DY. Docking Characterization and in vitro Inhibitory Activity of Flavan-3-ols and Dimeric Proanthocyanidins Against the Main Protease Activity of SARS-Cov-2. FRONTIERS IN PLANT SCIENCE 2020; 11:601316. [PMID: 33329667 PMCID: PMC7733993 DOI: 10.3389/fpls.2020.601316] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Accepted: 11/06/2020] [Indexed: 05/24/2023]
Abstract
We report to use the main protease (Mpro) of SARS-Cov-2 to screen plant flavan-3-ols and proanthocyanidins. Twelve compounds, (-)-afzelechin (AF), (-)-epiafzelechin (EAF), (+)-catechin (CA), (-)-epicatechin (EC), (+)-gallocatechin (GC), (-)-epigallocatechin (EGC), (+)-catechin-3-O-gallate (CAG), (-)-epicatechin-3-O-gallate (ECG), (-)-gallocatechin-3-O-gallate (GCG), (-)-epigallocatechin-3-O-gallate (EGCG), procyanidin A2 (PA2), and procyanidin B2 (PB2), were selected for docking simulation. The resulting data predicted that all 12 metabolites could bind to Mpro. The affinity scores of PA2 and PB2 were predicted to be -9.2, followed by ECG, GCG, EGCG, and CAG, -8.3 to -8.7, and then six flavan-3-ol aglycones, -7.0 to -7.7. Docking characterization predicted that these compounds bound to three or four subsites (S1, S1', S2, and S4) in the binding pocket of Mpro via different spatial ways and various formation of one to four hydrogen bonds. In vitro analysis with 10 available compounds showed that CAG, ECG, GCG, EGCG, and PB2 inhibited the Mpro activity with an IC50 value, 2.98 ± 0.21, 5.21 ± 0.5, 6.38 ± 0.5, 7.51 ± 0.21, and 75.3 ± 1.29 μM, respectively, while CA, EC, EGC, GC, and PA2 did not have inhibitory activities. To further substantiate the inhibitory activities, extracts prepared from green tea (GT), two muscadine grapes (MG), cacao, and dark chocolate (DC), which are rich in CAG, ECG, GAG, EGCG, or/and PB2, were used for inhibitory assay. The resulting data showed that GT, two MG, cacao, and DC extracts inhibited the Mpro activity with an IC50 value, 2.84 ± 0.25, 29.54 ± 0.41, 29.93 ± 0.83, 153.3 ± 47.3, and 256.39 ± 66.3 μg/ml, respectively. These findings indicate that on the one hand, the structural features of flavan-3-ols are closely associated with the affinity scores; on the other hand, the galloylation and oligomeric types of flavan-3-ols are critical in creating the inhibitory activity against the Mpro activity.
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Río Segade S, Bautista-Ortín AB, Paissoni MA, Giacosa S, Gerbi V, Rolle L, Gómez-Plaza E. Changes in Skin Flavanol Composition as a Response to Ozone-Induced Stress during Postharvest Dehydration of Red Wine Grapes with Different Phenolic Profiles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13439-13449. [PMID: 32975414 PMCID: PMC8015211 DOI: 10.1021/acs.jafc.0c04081] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 09/08/2020] [Accepted: 09/25/2020] [Indexed: 06/11/2023]
Abstract
In this study, the combined effect of partial postharvest dehydration and long-term ozone treatment was evaluated at 10 and 20% weight loss as a strategy to induce compositional changes in grape skin flavanols. Two separate trials were carried out in thermohygrometric-controlled chambers at 20 °C and 70% relative humidity. The first trial was conducted under an ozone-enriched atmosphere at 30 μL/L, whereas the second trial was performed under an air atmosphere as a control. Two red wine grape varieties were studied, Barbera and Nebbiolo (Vitis vinifera L.), for their different phenolic composition. Berry skin flavanol composition was determined by high-performance liquid chromatography after phloroglucinolysis and size-exclusion chromatography. The results showed that dehydration and ozone effects were variety-dependent. In Barbera skins, being characterized by lower proanthocyanidin contents, the two effects were significant and their combination showed interesting advantages related to lower proanthocyanidin loss as well as higher prodelphinidin and lower galloylation percentages. In Nebbiolo, skin flavanol composition was barely affected.
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Affiliation(s)
- Susana Río Segade
- Dipartimento
di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
| | - Ana Belén Bautista-Ortín
- Department
of Food Science and Technology, Faculty of Veterinary, University of Murcia, 30071 Murcia, Spain
| | - Maria Alessandra Paissoni
- Dipartimento
di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
| | - Simone Giacosa
- Dipartimento
di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
| | - Vincenzo Gerbi
- Dipartimento
di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
| | - Luca Rolle
- Dipartimento
di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
| | - Encarna Gómez-Plaza
- Department
of Food Science and Technology, Faculty of Veterinary, University of Murcia, 30071 Murcia, Spain
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Grape ( Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry. Foods 2020; 9:foods9101360. [PMID: 32992712 PMCID: PMC7599587 DOI: 10.3390/foods9101360] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/18/2020] [Accepted: 09/21/2020] [Indexed: 12/14/2022] Open
Abstract
Wine production is an ancient human activity that generates several by-products, which include some constituents known for their potential in health care and for their role in the food or cosmetic industries. Any variety of grape (Vitis vinifera L.) contains nutrients and bioactive compounds available from their juice or solid parts. Grape seed extract has demonstrated many activities in disease prevention, such as antioxidant effects, which make it a potential source of nutraceuticals. Grape seed is a remarkable winery industry by-product due to the bioactivity of its constituents. Methods for recovery of oil from grape seeds have evolved to improve both the quantity and quality of the yield. Both the lipophilic and hydrophilic chemicals present in the oil of V. vinifera L. make this wine by-product a source of natural nutraceuticals. Food and non-food industries are becoming novel targets of oil obtained from grape seeds given its various properties. This review focuses on the advantages of grape seed oil intake in our diet regarding its chemical composition in industries not related to wine production and the economic and environmental impact of oil production.
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Alejo-Armijo A, Salido S, Altarejos JN. Synthesis of A-Type Proanthocyanidins and Their Analogues: A Comprehensive Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8104-8118. [PMID: 32633514 DOI: 10.1021/acs.jafc.0c03380] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Proanthocyanidins (PACs) are oligomers or polymers composed of units of flavanols. A-type PACs are a subclass of PACs characterized by the presence of at least a double linkage between two consecutive monomers of flavanol. These A-type PACs are found in some fruits and spices and possess potential health benefits as a result of their interesting biological activities, and consequently, their isolation and synthesis have given rise to great interest in the past. This review summarizes the synthetic efforts made to obtain both naturally occurring A-type PACs and their structurally simplified analogues. Most of the synthetic protocols reported involve the addition of a π-nucleophilic molecule over a molecule with two electrophilic carbons, such as a chalcone, a flavylium salt, or a flavanol derivative, among others. Synthesis of A-type PACs remains an issue at a very early stage of development compared to that of PACs with single linkages between monomers (B-type PACs), but the advances that are taking place in the last few years point to a significant development of the subject in the near future.
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Affiliation(s)
- Alfonso Alejo-Armijo
- Departamento de Quı́mica Inorgánica y Orgánica, Facultad de Ciencias Experimentales, Universidad de Jaén, Campus de Excelencia Internacional Agroalimentario, ceiA3, 23071 Jaén, Spain
| | - Sofía Salido
- Departamento de Quı́mica Inorgánica y Orgánica, Facultad de Ciencias Experimentales, Universidad de Jaén, Campus de Excelencia Internacional Agroalimentario, ceiA3, 23071 Jaén, Spain
| | - Joaquı N Altarejos
- Departamento de Quı́mica Inorgánica y Orgánica, Facultad de Ciencias Experimentales, Universidad de Jaén, Campus de Excelencia Internacional Agroalimentario, ceiA3, 23071 Jaén, Spain
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Bonaldo F, Guella G, Mattivi F, Catorci D, Arapitsas P. Kinetic investigations of sulfite addition to flavanols. Sci Rep 2020; 10:12792. [PMID: 32732961 PMCID: PMC7393157 DOI: 10.1038/s41598-020-69483-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Accepted: 06/30/2020] [Indexed: 12/15/2022] Open
Abstract
Flavanols are an important class of natural products occurring in almost all plants, fruits and vegetables; they have a great influence on wine ageing potential, astringency, colour stability and biological activities. In wine, flavanols react with sulfur dioxide ([Formula: see text]), the most widely used preservative in oenology, leading to sulfonated products. Here we report a kinetic investigation, through LC-MS quantitative measurements carried out at different pH (3 and 4) and temperature values (23, 30, 40, 50 and [Formula: see text]), of the reaction products obtained by [Formula: see text] addition to both monomeric (epicatechin and catechin) and dimeric flavanols (procyanidin B2 and procyanidin B3). The results proved that: (a) the major sulfonation route that leads quickly and in good yields to monomeric 4[Formula: see text]-sulfonated derivatives passes through the acid-catalysed depolymerisation of proanthocyanidins; (b) monomeric flavanols lead to the same 4[Formula: see text]-sulfonated products, although in a considerably slower manner, and also to other sulfonated regioisomers; (c) the kinetic data in our hands, in particular the temperature dependence of the observed rates, suggest the involvement of two completely different reaction mechanisms for the [Formula: see text] addition to dimeric and monomeric flavanol substrates; (d) direct sulfonation of epicatechin is slightly faster than that of catechin.
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Affiliation(s)
- Federico Bonaldo
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
- Bioorganic Chemistry Laboratory, Department of Physics, University of Trento, Trento, Italy
| | - Graziano Guella
- Bioorganic Chemistry Laboratory, Department of Physics, University of Trento, Trento, Italy.
| | - Fulvio Mattivi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
- Bioorganic Chemistry Laboratory, Department of Physics, University of Trento, Trento, Italy
| | - Daniele Catorci
- Bioorganic Chemistry Laboratory, Department of Physics, University of Trento, Trento, Italy
| | - Panagiotis Arapitsas
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy.
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41
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Wei X, Ju Y, Ma T, Zhang J, Fang Y, Sun X. New perspectives on the biosynthesis, transportation, astringency perception and detection methods of grape proanthocyanidins. Crit Rev Food Sci Nutr 2020; 61:2372-2398. [PMID: 32551848 DOI: 10.1080/10408398.2020.1777527] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Proanthocyanidins (PAs) are important secondary metabolites crucial for the quality of grape berry and wine. Despite important advances in our understanding of the structural and regulatory genes involved in the PAs biosynthesis pathway, our knowledge about the details of biosynthetic and regulatory networks, especially the mechanism of polymerization and transportation remains limited. We provided an overview of the latest discoveries related to the mechanisms of grape PAs structure, astringency properties, detection methods, biosynthesis and transportation. We also summarized the environmental influencing factors of PAs synthesis in grape. Future trends were discussed.
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Affiliation(s)
- Xiaofeng Wei
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Yanlun Ju
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Tingting Ma
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | | | - Yulin Fang
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Xiangyu Sun
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
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Sparrow AM, Dambergs RG, Close DC. Grape skins as supplements for color development in Pinot noir wine. Food Res Int 2020; 133:108707. [PMID: 32466922 DOI: 10.1016/j.foodres.2019.108707] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 09/18/2019] [Accepted: 09/21/2019] [Indexed: 10/25/2022]
Abstract
A particular challenge to making wine from Pinot noir grapes is the delicate flavor, light color and poor ageing potential of the wine. Conventional Pinot noir must preparations were compared with those made using a skin-based supplement to assess the impact on non-bleachable (sulfur resistant) pigments in the wine. When supplemented with either fresh grape pomace of Pinot noir, Pinot gris or Chardonnay grapes; Pinot noir grape marc or a commercial liquid grape skin extract, the additional seeds and pulp from the supplements were shown to compromise the development of stable pigments in the wine. To compare the relative merits of tannin derived from grape skins and seeds, the supplements used in a parallel experiment were the skins alone of the same three grape varieties and at six months bottle age, the stable pigment concentration was found to exceed the amount attributable to the supplement. A third experiment used fermented grape skins as the supplement, with 85% of the supplementary anthocyanin recovered as stable pigment complexes in the wine. Notably, this series of experiments showed that supplements containing grape seeds appeared to compromise non-bleachable pigment formation in the wine while skin only supplements stimulated their development.
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Affiliation(s)
- Angela M Sparrow
- Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia.
| | - Robert G Dambergs
- Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia.
| | - Dugald C Close
- Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia.
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Watrelot AA, Norton EL. Chemistry and Reactivity of Tannins in Vitis spp.: A Review. Molecules 2020; 25:molecules25092110. [PMID: 32365968 PMCID: PMC7248762 DOI: 10.3390/molecules25092110] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 04/27/2020] [Accepted: 04/29/2020] [Indexed: 11/24/2022] Open
Abstract
Tannins are a group of polyphenols found in fruits, leaves, trees, etc., well known in the leather industry and in apples, persimmons and grapes, because of their capacity to interact with other polyphenols or other components either from the food product or from saliva. Prior to being able to interact with other compounds, tannins have to be extracted from the food matrix, which depends on their chemistry, as well as the chemical structure of other components, such as cell wall material and proteins. Vitis vinifera grapes are commonly grown around the world and are used in winemaking, providing good quality wines with different levels of tannins responsible for the final wine’s astringency. Many studies have focused on tannins extractability and retention with cell wall material, and the reactivity of tannins with proteins in Vitis vinifera grapes and wine, but there are very few reports for other Vitis species. However, depending on the environmental characteristics of certain regions, Vitis hybrid grapes are grown and used to produce wines more and more. This review focuses on the comparison of the chemistry of tannins, and their reactivity with other macromolecules in Vitis species.
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Affiliation(s)
- Aude A. Watrelot
- Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Lane, Ames, IA 50011-1054, USA;
- Correspondence: ; Tel.: +1-515-294-0343
| | - Erin L. Norton
- Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Lane, Ames, IA 50011-1054, USA;
- Midwest Grape and Wine Industry Institute, Iowa State University, 536 Farm House Lane, Ames, IA 50011-1054, USA
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Paissoni MA, Río Segade S, Carrero-Carralero C, Montanini C, Giacosa S, Rolle L. Role of anthocyanin traits on the impact of oenological tannins addition in the first stage of red winegrape skin simulated maceration. Food Chem 2020; 320:126633. [PMID: 32240924 DOI: 10.1016/j.foodchem.2020.126633] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Revised: 03/16/2020] [Accepted: 03/16/2020] [Indexed: 12/31/2022]
Abstract
In winemaking, exogenous tannins are added before maceration to improve future wine color characteristics derived from extracted grape anthocyanins. The study aimed to investigate the relation between different grape varieties, selected according to their anthocyanin profile, and the effect of five exogenous tannin formulations differing in origin and chemical features. Anthocyanin content, polymeric pigments, and color traits were assessed during a 72-hour skin simulated maceration. Grape skin-derived tannins increased color intensity (up to one unit) and polymeric pigments formation (up to 6.5%) in malvidin-prevalent Merlot and Cabernet sauvignon, with different extent depending on the anthocyanin richness. Grape seed-derived and ellagic formulations favored the pigment polymerization, the first in Nebbiolo and Sangiovese (up to 8.2%), which are characterized by high ratios of disubstituted anthocyanins, and the latter in malvidin-rich Syrah and Aglianico (up to 5%). A positive effect of quebracho regarded the defense of anthocyanin forms, particularly in Sangiovese and Nebbiolo.
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Affiliation(s)
- Maria Alessandra Paissoni
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Susana Río Segade
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Cipriano Carrero-Carralero
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Carlo Montanini
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy; AEB S.p.A., Via Vittorio Arici 104, 25134 Brescia, Italy
| | - Simone Giacosa
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.
| | - Luca Rolle
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
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Rousserie P, Lacampagne S, Vanbrabant S, Rabot A, Geny-Denis L. Influence of berry ripeness on seed tannins extraction in wine. Food Chem 2020; 315:126307. [PMID: 32028203 DOI: 10.1016/j.foodchem.2020.126307] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 01/24/2020] [Accepted: 01/26/2020] [Indexed: 10/25/2022]
Abstract
The extraction of seed and skin tannins in wine has been investigated at three different grape maturity stages. For that, the tannins content and composition of seeds and skins at three different maturity stages were characterized. After that, an original approach of nanovinification was conducted. At each maturity stages, three winemaking modalities have been produced: (i) a control modality, (ii) a seed modality made of exclusively with seed and (iii) a skin modality made of exclusively with skins. The aim of this work is to describe and explain the seed tannins kinetics release in wine but also the impact of grape maturity on seed tannins extractability. For that, the evolution of seed and wine tannins content have been followed during the winemaking, from alcoholic fermentation to post-fermentative maceration.
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Affiliation(s)
- Pauline Rousserie
- Université de Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Soizic Lacampagne
- Université de Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Sandra Vanbrabant
- Université de Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Amélie Rabot
- Université de Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Laurence Geny-Denis
- Université de Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
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Rousserie P, Lacampagne S, Vanbrabant S, Rabot A, Geny-Denis L. Wine tannins: Where are they coming from? A method to access the importance of berry part on wine tannins content. MethodsX 2020; 7:100961. [PMID: 32637333 PMCID: PMC7330065 DOI: 10.1016/j.mex.2020.100961] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Accepted: 06/07/2020] [Indexed: 12/04/2022] Open
Abstract
Phenolic compounds are important constituents of red wine involved in its sensory properties. Although wine tannins can come from microbial and oak sources, the main sources of polyphenol remains grape skins and seeds. In order to better understand the grape seed and skin tannins contribution to the final wine tannins content, an original approach of winemaking has been set up. Our protocol explains a simple method to determine the percentage of skin and seed tannins extracted in wine all along the winemaking. The advantages of this method are presented below:This method allows us to describe tannins extraction kinetics in wine according to the berry part (skins and seeds). Additionally, our protocol allows to specifically determine the percentage of tannins extraction according to the winemaking stages (alcoholic fermentation and post-fermentative maceration) and the berry part (skins and seeds). To sum up, this method serves to enhance the comprehension of tannins extraction process in wine according to the berry part.
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Gouot JC, Smith JP, Holzapfel BP, Barril C. Grape Berry Flavonoid Responses to High Bunch Temperatures Post Véraison: Effect of Intensity and Duration of Exposure. Molecules 2019; 24:molecules24234341. [PMID: 31783632 PMCID: PMC6930521 DOI: 10.3390/molecules24234341] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 11/22/2019] [Accepted: 11/25/2019] [Indexed: 11/16/2022] Open
Abstract
Climate models predict an increase in the frequency and duration of heatwaves with an increase in intensity already strongly evident worldwide. The aim of this work was to evaluate the effect of two heatwave-related parameters (intensity and duration) during berry ripening and identify a threshold for berry survival and flavonoid accumulation. A Doehlert experimental design was used to test three temperature intensities (maxima of 35, 46, and 54 °C) and five durations (3 to 39 h), with treatments applied at the bunch level shortly after véraison. Berry skin and seeds were analysed by liquid chromatography-triple quadrupole-mass spectrometry (LC-QqQ-MS) for flavonoids (flavonols, anthocyanins, free flavan-3-ols, and tannins). Berries exposed to 46 °C showed little difference compared to 35 °C. However, berries reaching temperatures around 54 °C were completely desiccated, and all flavonoids were significantly decreased except for skin flavonols on a per berry basis and seed tannins in most cases. Some compounds, such as dihydroxylated flavonoids and galloylated flavan-3-ols (free and polymerised), were in higher proportion in damaged berries suggesting they were less degraded or more synthesised upon heating. Overall, irreversible berry damages and substantial compositional changes were observed and the berry survival threshold was estimated at around 50-53 °C for mid-ripe Shiraz berries, regardless of the duration of exposure.
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Affiliation(s)
- Julia C. Gouot
- National Wine and Grape Industry Centre, Wagga Wagga, NSW 2678, Australia; (J.P.S.); (B.P.H.); (C.B.)
- School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
- Correspondence: ; Tel.: +61-(0)2-6933-4082
| | - Jason P. Smith
- National Wine and Grape Industry Centre, Wagga Wagga, NSW 2678, Australia; (J.P.S.); (B.P.H.); (C.B.)
- Charles Sturt University, Leeds Parade, Orange, NSW 2800, Australia
| | - Bruno P. Holzapfel
- National Wine and Grape Industry Centre, Wagga Wagga, NSW 2678, Australia; (J.P.S.); (B.P.H.); (C.B.)
- New South Wales Department of Primary Industries, Wagga Wagga, NSW 2650, Australia
| | - Celia Barril
- National Wine and Grape Industry Centre, Wagga Wagga, NSW 2678, Australia; (J.P.S.); (B.P.H.); (C.B.)
- School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
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