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Bahut F, Sieczkowski N, Schneider R, Gougeon R, Nikolantonaki M. Antioxidant inactivated yeast: High potential of non-Saccharomyces specific metabolome. Talanta 2024; 277:126340. [PMID: 38870756 DOI: 10.1016/j.talanta.2024.126340] [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: 12/20/2023] [Revised: 04/24/2024] [Accepted: 05/29/2024] [Indexed: 06/15/2024]
Abstract
Understanding the contribution of new natural sources of antioxidant compounds to the stability of wines is of great interest in a context of reduction of sulfites. Here, we investigated the antioxidant potential of selected inactivated non-Saccharomyces yeast (INSY) along with related chemical fingerprints, using combined untargeted UHPLC-Q-ToF MS and DPPH analyses. 4 INSY species were compared to a reference inactivated Saccharomyces cerevisiae yeast (ISY) selected for its high antioxidant capacity. Our results show that, all the INSY can accumulate GSH during the specific production process with yields ranging from +170 % to +360 % compared to the corresponding classical production process. The principal component analysis of the 3511 ions detected by UHPLC-Q-ToF-MS clearly grouped INSY by species, independently of the production process. One INSY exhibited equivalent antioxidant capacity to the control ISY, but with a GSH concentration four times lower (4.73 ± 0.09 mg/g against 20.95 ± 0.34 mg/g, respectively). 73 specific ions presenting strong and significant spearman correlation (rho < -0.6, p-value < 0.05) with the DPPH scores, clustered the most antioxidant INSY and the control Saccharomyces in different groups, indicating that the antioxidant capacity of these two products should be driven by different pools of compounds. These results point out that, GSH alone is not relevant to explain the antioxidant capacity of INSY soluble fractions and other more reactive compounds must be considered, which opens an avenue for the selection new species with great enological potential.
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Affiliation(s)
- Florian Bahut
- Lallemand SAS, 19 rue des Briquetiers, BP59, 31702, Blagnac, France; UMR PAM 1517, Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, Institut Universitaire de la Vigne et du Vin-Jules Guyot, F-21000 Dijon, France.
| | | | - Rémi Schneider
- Oenobrands, 2196 Boulevard de la Lironde, Monferrier-sur-Lez, France
| | - Régis Gougeon
- UMR PAM 1517, Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, Institut Universitaire de la Vigne et du Vin-Jules Guyot, F-21000 Dijon, France
| | - Maria Nikolantonaki
- UMR PAM 1517, Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, Institut Universitaire de la Vigne et du Vin-Jules Guyot, F-21000 Dijon, France
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2
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Civa V, Chinnici F, Picariello G, Tarabusi E, Bosaro M, Mannazzu I, Domizio P. Non- Saccharomyces yeast derivatives: Characterization of novel potential bio-adjuvants for the winemaking process. Curr Res Food Sci 2024; 8:100774. [PMID: 38846017 PMCID: PMC11153934 DOI: 10.1016/j.crfs.2024.100774] [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: 02/19/2024] [Revised: 05/15/2024] [Accepted: 05/21/2024] [Indexed: 06/09/2024] Open
Abstract
Winemakers have access to a diverse range of commercially available Inactivated Dry Yeast Based products (IDYB) from various companies and brand names. Among these, thermally inactivated dried yeasts (TIYs) are utilized as yeast nutrients during alcoholic fermentation, aiding in the rehydration of active dry yeasts and reducing ochratoxin A levels during wine maturation and clarification. While IDYB products are generally derived from Saccharomyces spp., this study investigates into the biodiversity of those deriving from non-Saccharomyces for potential applications in winemaking. For that S. cerevisiae and non-Saccharomyces TIYs were produced, characterized for nitrogen and lipid content using FT-NIR spectroscopy, and applied in a wine-like solution (WLS) for analyzing and quantifying released soluble compounds. The impact of TIYs on oxygen consumption was also assessed. Non-Saccharomyces TIYs exhibited significant diversity in terms of cell lipid composition, and amount, composition, and molecular weight of polysaccharides. Compared to that of S. cerevisiae, non-Saccharomyces TIYs released notably higher protein amounts and nHPLC-MS/MS-based shotgun proteomics highlighted the release of cytosolic proteins, as expected due to cell disruption during inactivation, along with the presence of high molecular weight cell wall mannoproteins. Evaluation of antioxidant activity and oxygen consumption demonstrated significant differences among TIYs, as well as variations in GSH and thiol contents. The Principal Component Analysis (PCA) results suggest that oxygen consumption is more closely linked to the lipid fraction rather than the glutathione (GSH) content in the TIYs. Overall, these findings imply that the observed biodiversity of TIYs could have a significant impact on achieving specific oenological objectives.
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Affiliation(s)
- Valentina Civa
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, University of Bologna, Italy
| | - Gianluca Picariello
- Istituto di Scienze dell’Alimentazione - CNR, Via Roma 52 A/C, I-83100, Avellino, Italy
| | - Emma Tarabusi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - Matteo Bosaro
- Italiana Biotecnologie, Via Vigazzolo 112, 36054, Montebello Vicentino, Italy
| | - Ilaria Mannazzu
- Department of Agricultural Sciences, University of Sassari, Sassari, Italy
| | - Paola Domizio
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
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3
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Nunes de Andrade Medeiros SR, Conrado Bezerra I, José da Silva A, Leal Pedroza LA, Gomes Martins RM, Moniz AMH, Gonçalves Reis de Melo AC, Souza Paiva W, Gubert P, Alves de Melo Filho A. In Vitro and In Silico Antioxidant Activity and Molecular Characterization of Bauhinia ungulata L. Essential Oil. Chem Biodivers 2024; 21:e202301536. [PMID: 38090811 DOI: 10.1002/cbdv.202301536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Accepted: 12/10/2023] [Indexed: 01/23/2024]
Abstract
Bauhinia ungulata is an antioxidant medicinal plant that has been manipuled in Brazil to lower glycemic index as well is for alternative treatment for diabetes. Therefore, the present hearch has aimed to investigates the antioxidant effects of the essential oil of Bauhinia ungulata L. (EOBU) collected in Amazon region better specified in Boa Vista, Roraima, Brazil, located in the Amazon region. Gas chromatography had been used to characterize the components, and antioxidant assays such as DPPH, TAC, reducing power, Fe2+ chelation, and total phenols had also been performed. The major constituents had molecularly anchored with the human catalase (CAT) enzyme, and maltol has showed as a positive control. Among the 25 revealed components, the main ones have been α-bisabolol (27.2 %), β-Caryophyllene (12.5 %) and Epi-γ-eudesmol (13.6 %). The EOBU has comproved a TAC value of 618.79 mg of ascorbic acid equivalent, free radical scavenging capacity (DPPH) around 53.7 % and 65.27 %, Fe2+ chelation capacity of 161±6 and 126.7±39.6, for 0.1 mg.mL-1 and 0.5 mg.mL-1 , respectively. The power around the EOBU has appeared percentages equals to 28.66 %, 44.6 %, and 77.03 % in the concentrations tested. As well as, 96.5 % of total phenols. The compounds α-bisabolol (-5.7±0.4 Kcal.mol-1 ) and β-caryophyllene (-6.1±0.5 Kcal.mol-1 ) have showed good interaction with CAT compared to Maltol (-4.4±0.4 Kcal.mol-1 ). The present work has demonstrated that EOBU functions as a potent antioxidant, capable of scavenging free radicals and reducing oxidative stress damage.
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Affiliation(s)
- Sandra Regina Nunes de Andrade Medeiros
- Biodiversity and Biotechnology of the Legal Amazon, PPG Bionorte, Federal University of Roraima (UFRR), Boa Vista, RR, Brazil
- Keizo Asami Institute, Federal University of Pernambuco (UFPE), Recife, PE, Brazil
| | | | - Artur José da Silva
- Keizo Asami Institute, Federal University of Pernambuco (UFPE), Recife, PE, Brazil
| | | | - Regildo Max Gomes Martins
- Biotechnology Multi-institutional Program, PPGBIOTEC, Federal University of Amazonas (UFAM), Manaus, Amazonas, Brazil
| | - Ana Maria Henrique Moniz
- Biodiversity and Biotechnology of the Legal Amazon, PPG Bionorte, Federal University of Roraima (UFRR), Boa Vista, RR, Brazil
| | - Ana Cristina Gonçalves Reis de Melo
- Environmental Chemistry Laboratory, Center for Research and Graduate Studies in Science and Technology, Federal University of Roraima (UFRR), Boa Vista, RR, Brazil
| | - Weslley Souza Paiva
- Post-Graduate Program in Biochemistry and Molecular Biology, Federal University of Rio Grande do Norte, Natal, Brazil
| | - Priscila Gubert
- Keizo Asami Institute, Federal University of Pernambuco (UFPE), Recife, PE, Brazil
- Post-Graduate Program in Biology Applied in Health, Federal University of Pernambuco, Recife, PE, Brazil
| | - Antonio Alves de Melo Filho
- Biodiversity and Biotechnology of the Legal Amazon, PPG Bionorte, Federal University of Roraima (UFRR), Boa Vista, RR, Brazil
- Environmental Chemistry Laboratory, Center for Research and Graduate Studies in Science and Technology, Federal University of Roraima (UFRR), Boa Vista, RR, Brazil
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4
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Mamatha M, Ansari MA, Begum MY, Prasad B. D, Al Fatease A, Hani U, Alomary MN, Sultana S, Punekar SM, M.B. N, Lakshmeesha TR, Ravikiran T. Green Synthesis of Cerium Oxide Nanoparticles, Characterization, and Their Neuroprotective Effect on Hydrogen Peroxide-Induced Oxidative Injury in Human Neuroblastoma (SH-SY5Y) Cell Line. ACS OMEGA 2024; 9:2639-2649. [PMID: 38250384 PMCID: PMC10795031 DOI: 10.1021/acsomega.3c07505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 12/12/2023] [Accepted: 12/14/2023] [Indexed: 01/23/2024]
Abstract
Cerium oxide nanoparticles (CeO2NPs) have a broad scale of applications in the biomedical field due to their excellent physicochemical and catalytic properties. The present study aims to synthesize the CeO2NPs from Centella asiatica (C. asiatica) leaf extract, which has been used in Indian traditional medicine for its neuroprotective properties. The CeO2NPs were characterized by ultraviolet-visible, X-ray diffraction, Fourier transform infrared, Raman spectroscopy, scanning electron microscopy- energy dispersive X-ray spectroscopy, and high-resolution transmission electron microscopy. The antioxidant property was evaluated by 2,2-di (4-tert-octyl phenyl)-1-picrylhydrazyl and OH radical assays. The neuroprotective potential was assessed against the oxidative stress (OS) induced by H2O2 in the human neuroblastoma (SH-SY5Y) cell line. CeO2NPs exhibited significant DPPH and OH radical scavenging activity. Our results revealed that CeO2NPs significantly increased H2O2-induced cell viability, decreased lactate dehydrogenase, protein carbonyls, reactive oxygen species generation, apoptosis, and upregulated antioxidant enzyme activity. Our findings suggest that the CeO2NPs protect the SH-SY5Y cells from OS and apoptosis, which could potentially counter OS-related neurodegenerative disorders.
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Affiliation(s)
| | - Mohammad Azam Ansari
- Department
of Epidemic Disease Research, Institutes for Research and Medical
Consultations (IRMC), Imam, Abdulrahman
Bin Faisal University, Dammam 31441, Saudi Arabia
| | - M Yasmin Begum
- Department
of Pharmaceutics, College of Pharmacy, King
Khalid University, Abha 61421, Saudi Arabia
| | - Daruka Prasad B.
- Department
of Physics, B.M.S. Institute of Technology, Bengaluru 560064, Karnataka, India
| | - Adel Al Fatease
- Department
of Pharmaceutics, College of Pharmacy, King
Khalid University, Abha 61421, Saudi Arabia
| | - Umme Hani
- Department
of Pharmaceutics, College of Pharmacy, King
Khalid University, Abha 61421, Saudi Arabia
| | - Mohammad N. Alomary
- Advanced
Diagnostic and Therapeutic Institute, King
Abdulaziz City for Science and Technology (KACST), Riyadh 11442, Saudi Arabia
| | - Sumreen Sultana
- Department
of Microbiology and Biotechnology, Bangalore
University, Bengaluru 560056, Karnataka, India
| | - Shital Manohar Punekar
- Department
of Microbiology and Biotechnology, Bangalore
University, Bengaluru 560056, Karnataka, India
| | - Nivedika M.B.
- Department
of Microbiology and Biotechnology, Bangalore
University, Bengaluru 560056, Karnataka, India
| | | | - Tekupalli Ravikiran
- Department
of Microbiology and Biotechnology, Bangalore
University, Bengaluru 560056, Karnataka, India
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5
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Lebleux M, Alexandre H, Romanet R, Ballester J, David-Vaizant V, Adrian M, Tourdot-Maréchal R, Rouiller-Gall C. Must protection, sulfites versus bioprotection: A metabolomic study. Food Res Int 2023; 173:113383. [PMID: 37803722 DOI: 10.1016/j.foodres.2023.113383] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 08/11/2023] [Accepted: 08/16/2023] [Indexed: 10/08/2023]
Abstract
The reduction of chemical inputs in wine has become one of the main challenges of the wine industry. One of the alternatives to sulfites developed is bioprotection, which consists in using non-Saccharomyces strains to prevent microbial deviation. However, the impact of substituting sulfites by bioprotection on the final wine remains poorly studied. For the first time, we characterized this impact on Chardonnay wine through an integrative approach. Interestingly, physico-chemical analysis did not reveal any difference between both treatments regarding classical oenological parameters. Nevertheless, bioprotection did not seem to provide as much protection against oxidation as sulfites, as observed through phenolic compound analysis. At a deeper level, untargeted metabolomic analyses revealed substantial changes in wine composition according to must treatment. In particular, the specific footprint of each treatment revealed an impact on nitrogen-containing compounds. This observation could be related to modifications in S. cerevisiae metabolism, in particular amino acid biosynthesis and tryptophan metabolism pathways. Thus, the type of must treatment seemed to impact metabolic fluxes of yeast differently, leading to the production of different compounds. For example, we observed glutathione and melatonin, compounds with antioxidant properties, which were enhanced with sulfites, but not with bioprotection. However, despite substantial modifications in wines regarding their chemical composition, the change in must treatment did not seem to impact the sensory profile of wine. This integrative approach has provided relevant new insights on the impact of sulfite substitution by bioprotection on Chardonnay wines.
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Affiliation(s)
- Manon Lebleux
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, Univ. Bourgogne Franche-Comté, 21000 Dijon, France.
| | - Hervé Alexandre
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, Univ. Bourgogne Franche-Comté, 21000 Dijon, France.
| | - Rémy Romanet
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, Univ. Bourgogne Franche-Comté, 21000 Dijon, France.
| | - Jordi Ballester
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Univ. Bourgogne Franche-Comté, 21000 Dijon, France.
| | - Vanessa David-Vaizant
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, Univ. Bourgogne Franche-Comté, 21000 Dijon, France.
| | - Marielle Adrian
- Agroécologie, Institut Agro Dijon, CNRS, INRAE, Univ. Bourgogne, Univ. Bourgogne Franche-Comté, Dijon, France.
| | - Raphaëlle Tourdot-Maréchal
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, Univ. Bourgogne Franche-Comté, 21000 Dijon, France.
| | - Chloé Rouiller-Gall
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, Univ. Bourgogne Franche-Comté, 21000 Dijon, France.
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6
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Ghorbani L, Golkar P, Jafary R, Ahmadi M, Allafchian A. Phytochemicals, Essential Oils Composition and Antioxidant Activity of Astragalus spp., Phlomis olivieri and Daphne mucronata in Habitats of Central Iran. Chem Biodivers 2023; 20:e202300811. [PMID: 37566100 DOI: 10.1002/cbdv.202300811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 08/07/2023] [Accepted: 08/11/2023] [Indexed: 08/12/2023]
Abstract
This study evaluated several secondary metabolites, essential oils (EOs) compositions, and antioxidant activity in four medicinal plants that originated in Isfahan rangelands. The species were Astragalus verus, Astragalus adscendens, Daphne mucronata, and Phlomis olivieri. Thirty-two genotypes of these species were evaluated for different biochemical traits. Based on the evaluation of EOs compounds, GC/MS analysis revealed the total number of identified compounds. These compounds were 25, 22, 12, and 22 for A. adscendens, A. verus, D. mucronata, and P. olivieri, respectively. The dominant compounds were phthalate (59.88 %) in A. adscendens, phytol (38.02 %) in A. verus, hexanoic acid (32.05 %) in D. mucronata and β-cubebene (30.94 %) in P. olivieri. Phytochemical analysis showed that D. mucronata, A. adscendens, and P. olivieri had the highest total phenolics content (TPC) (18.24 mg gallic acid equivalent/g dry weight), total flavonoids content (5.57 mg QE/g DW), and total anthocyanins content (0.23 mg/g DW), respectively. The highest total chlorophyll (0.27 mg/g DW), total carotenoids (0.03 mg/g DW), and antioxidant activity (71.36 %) were observed in A. adscendens, A. adscendens and A. verus, respectively. Among all genotypes, the highest TPC (20.1 mg GAE/g DW) was observed in genotype 5 of D. mucronata. This study provided new information on the chemical compounds within the distribution range of these ecologically dominant rangeland species in Isfahan province, Iran. The data revealed that superior genotypes from these species are rich in natural antioxidants and bioactive compounds. Thus, they can be used in ethno pharmacological fields, food, and industrial applications.
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Affiliation(s)
- Leila Ghorbani
- Department of Natural Resources, Isfahan University of Technology, Isfahan, 84156-83111, Iran
| | - Pooran Golkar
- Department of Natural Resources, Isfahan University of Technology, Isfahan, 84156-83111, Iran
| | - Reza Jafary
- Department of Natural Resources, Isfahan University of Technology, Isfahan, 84156-83111, Iran
| | - Mohsen Ahmadi
- Department of Natural Resources, Isfahan University of Technology, Isfahan, 84156-83111, Iran
| | - Alireza Allafchian
- Research Institute for Nanotechnology and Advanced Materials, Isfahan University of Technology, Isfahan, 84156-83111, Iran
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7
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Lee SB. Quality Characteristics and Antioxidant Activities of Six Types of Korean White Wine. Foods 2023; 12:3246. [PMID: 37685179 PMCID: PMC10486741 DOI: 10.3390/foods12173246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
The cultivation of European grape cultivars suitable for winemaking in Korea presents challenges due to factors such as climate, soil conditions, precipitation, and sunlight. Consequently, Korea has traditionally resorted to adding sugar to its wine production to counteract the low sugar content in Korean grapes, yielding lower-quality wines. However, recent success in the cultivation of five European grape cultivars and the development of the domestic grape cultivar Cheongsoo have increased the possibility of achieving high-quality Korean wines. This study aimed to explore the potential of European grape cultivars and Cheongsoo as wine grapes in Korea. This study also conducted sensory evaluation and analyzed the physicochemical properties of the grapes and wines, including antioxidant capacity and color. Despite originating from the same vineyard, the composition of grapes and wines, including volatile aromatic compounds, significantly differed among the grape cultivars. In particular, Vidal wine exhibited superior antioxidant capacity compared with other wines. Moreover, Cheongsoo wine showed higher levels of essential volatile aromatic compounds, such as monoterpenes, than other wines. Sensory evaluation of these two wines also revealed excellent results. In conclusion, these findings hold promise for enhancing the diversity of Korean white wine and fostering growth in the wine industry.
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Affiliation(s)
- Sae-Byuk Lee
- School of Food Science and Biotechnology, Kyungpook National University, 80 Daehakro, Daegu 41566, Republic of Korea; ; Tel.: +82-53-950-7749
- Institute of Fermentation Biotechnology, Kyungpook National University, 80 Daehakro, Daegu 41566, Republic of Korea
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8
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Frei G, Haimhoffer Á, Csapó E, Bodnár K, Vasvári G, Nemes D, Lekli I, Gyöngyösi A, Bácskay I, Fehér P, Józsa L. In Vitro and In Vivo Efficacy of Topical Dosage Forms Containing Self-Nanoemulsifying Drug Delivery System Loaded with Curcumin. Pharmaceutics 2023; 15:2054. [PMID: 37631267 PMCID: PMC10459893 DOI: 10.3390/pharmaceutics15082054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 07/06/2023] [Accepted: 07/28/2023] [Indexed: 08/27/2023] Open
Abstract
The external use of curcumin is rare, although it can be a valuable active ingredient in the treatment of certain inflammatory diseases. The aim of our experimental work was to formulate topical dosage forms containing curcumin for the treatment of atopic dermatitis. Curcumin has extremely poor solubility and bioavailability, so we have tried to increase it with the usage of self-emulsifying drug delivery systems. Creams and gels were formulated using penetration-enhancing surfactants and gelling agents. The release of the drug from the vehicle and its penetration through the membrane were determined using a Franz diffusion cell. An MTT cytotoxicity and in vitro antioxidant assays were performed on HaCaT cell line. The in vivo anti-inflammatory effect of the preparations was tested by measuring rat paw edema. In addition, we examined the degree of inflammation induced by UV radiation after pretreatment with the cream and the gel on rats. For the gels containing SNEDDS, the highest penetration was measured after half an hour, while for the cream, it took one hour to reach the maximum concentration. The gel containing Pemulen TR-1 showed the highest drug release. It was determined that the curcumin-containing preparations can be safely applied on the skin and have antioxidant effects. The animal experiments have proven the effectiveness of curcumin-containing topical preparations.
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Affiliation(s)
- Gréta Frei
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, 4032 Debrecen, Hungary; (G.F.); (Á.H.); (E.C.); (K.B.); (G.V.); (D.N.); (I.B.); (P.F.)
| | - Ádám Haimhoffer
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, 4032 Debrecen, Hungary; (G.F.); (Á.H.); (E.C.); (K.B.); (G.V.); (D.N.); (I.B.); (P.F.)
- Healthcare Industry Institute, University of Debrecen, 4032 Debrecen, Hungary; (I.L.); (A.G.)
| | - Enikő Csapó
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, 4032 Debrecen, Hungary; (G.F.); (Á.H.); (E.C.); (K.B.); (G.V.); (D.N.); (I.B.); (P.F.)
| | - Krisztina Bodnár
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, 4032 Debrecen, Hungary; (G.F.); (Á.H.); (E.C.); (K.B.); (G.V.); (D.N.); (I.B.); (P.F.)
| | - Gábor Vasvári
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, 4032 Debrecen, Hungary; (G.F.); (Á.H.); (E.C.); (K.B.); (G.V.); (D.N.); (I.B.); (P.F.)
- Healthcare Industry Institute, University of Debrecen, 4032 Debrecen, Hungary; (I.L.); (A.G.)
| | - Dániel Nemes
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, 4032 Debrecen, Hungary; (G.F.); (Á.H.); (E.C.); (K.B.); (G.V.); (D.N.); (I.B.); (P.F.)
- Healthcare Industry Institute, University of Debrecen, 4032 Debrecen, Hungary; (I.L.); (A.G.)
| | - István Lekli
- Healthcare Industry Institute, University of Debrecen, 4032 Debrecen, Hungary; (I.L.); (A.G.)
- Department of Pharmacology, Faculty of Pharmacy, University of Debrecen, 4032 Debrecen, Hungary
| | - Alexandra Gyöngyösi
- Healthcare Industry Institute, University of Debrecen, 4032 Debrecen, Hungary; (I.L.); (A.G.)
- Department of Pharmacology, Faculty of Pharmacy, University of Debrecen, 4032 Debrecen, Hungary
| | - Ildikó Bácskay
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, 4032 Debrecen, Hungary; (G.F.); (Á.H.); (E.C.); (K.B.); (G.V.); (D.N.); (I.B.); (P.F.)
- Healthcare Industry Institute, University of Debrecen, 4032 Debrecen, Hungary; (I.L.); (A.G.)
| | - Pálma Fehér
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, 4032 Debrecen, Hungary; (G.F.); (Á.H.); (E.C.); (K.B.); (G.V.); (D.N.); (I.B.); (P.F.)
| | - Liza Józsa
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, 4032 Debrecen, Hungary; (G.F.); (Á.H.); (E.C.); (K.B.); (G.V.); (D.N.); (I.B.); (P.F.)
- Healthcare Industry Institute, University of Debrecen, 4032 Debrecen, Hungary; (I.L.); (A.G.)
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9
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Zhao Q, Li Y, Wei W, Huang J, Lu D, Liu S, Shi X. A ratiometric fluorescence-based colorimetric sensor for the portable analysis of antioxidants via smartphone. Microchem J 2023. [DOI: 10.1016/j.microc.2023.108625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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10
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Ren LK, Fan J, Yang Y, Liu XF, Wang B, Bian X, Wang DF, Xu Y, Liu BX, Zhu PY, Zhang N. Identification, in silico selection, and mechanism study of novel antioxidant peptides derived from the rice bran protein hydrolysates. Food Chem 2023; 408:135230. [PMID: 36549163 DOI: 10.1016/j.foodchem.2022.135230] [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: 06/28/2022] [Revised: 12/10/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022]
Abstract
The work aimed to assess the antioxidant ability and obtain a new antioxidant peptide from rice bran protein. Rice bran protein was hydrolyzed by Alcalase, Neutral, Pepsin, Chymotrypsin, and Trypsin, separately. Trypsin hydrolysate (T-RBPH) showed high Fe2+ chelating activity (IC50, 2.271 ± 0.007 mg/mL), DPPH and hydroxyl radical scavenging ability (IC50, 0.191 ± 0.006 and 1.038 ± 0.034 mg/mL). Moreover, T-RBPH could alleviate the H2O2-induced oxidative damage in Caco-2. The T-RBPH was purified and identified by UF, GF, FPLC, and LC-MS/MS. Finally, 9-amino acid peptide-AFDEGPWPK with low molecular weight (1045.48 Da), high antioxidant activity, good safety, and solubility was screened by in silico method and chemical oxidation determination, and its interaction with Keap1 was also demonstrated. The ORAC and DPPH radical scavenging ability of AFDEGPWPK were 44.16 ± 0.79 and 28.38 ± 0.14 μmol TE/mM. Moreover, the Molecular docking and Western blot (WB) results showed that AFDEGPWPK could enter the binding pocket in the Kelch domain and activate Keap1/Nrf2/HO-1 pathway.
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Affiliation(s)
- Li-Kun Ren
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Jing Fan
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Yang Yang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Xiao-Fei Liu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Bing Wang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Xin Bian
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Dang-Feng Wang
- College of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yue Xu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Bao-Xiang Liu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Peng-Yu Zhu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China.
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11
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White Wine Antioxidant Metabolome: Definition and Dynamic Behavior during Aging on Lees in Oak Barrels. Antioxidants (Basel) 2023; 12:antiox12020395. [PMID: 36829954 PMCID: PMC9952738 DOI: 10.3390/antiox12020395] [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: 12/31/2022] [Revised: 01/27/2023] [Accepted: 01/31/2023] [Indexed: 02/10/2023] Open
Abstract
White wines' oxidative stability is related to a flow of chemical reactions involving a number of native wine compounds comprising their antioxidant metabolome. By applying the combination of powerful and modern analytical approaches (EPR, DPPH, and UPLC-qToF-MS-based metabolomics), we could define wine antioxidant metabolome as the sum of molecular antioxidant markers (AM) characterized by their radical scavenging (AM-RS) and nucleophilic (AM-Nu) properties. The impact of on-lees barrel aging of chardonnay wines on the antioxidant metabolome was studied for two consecutive vintages. The identification of wines' antioxidant metabolome allows for a detailed understanding of the transient chemical interplays involved in the antioxidant chemistry associated with well-known antioxidants and opens an avenue towards personalized winemaking. The present study gathers for the first time the dynamics of wines' antioxidant metabolome during on-lees aging. Monitoring the variations of the wine antioxidant metabolome can provide an avenue to better control the winemaking process using the knowledge of how to optimize the wine aging potential.
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12
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Classification and Antioxidant Activity Evaluation of Edible Oils by Using Nanomaterial-Based Electrochemical Sensors. Int J Mol Sci 2023; 24:ijms24033010. [PMID: 36769346 PMCID: PMC9917972 DOI: 10.3390/ijms24033010] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 01/24/2023] [Accepted: 01/30/2023] [Indexed: 02/09/2023] Open
Abstract
The classification of olive oils and the authentication of their biological or geographic origin are important issues for public health and for the olive oil market and related industries. The development of techniques for olive oil classification that are fast, easy to use, and suitable for online, in situ and remote operation is of high interest. In this study, the possibility of discriminating and classifying vegetable oils according to different criteria related to biological or geographical origin was assessed using cyclic voltammograms (CVs) as input data, obtained with electrochemical sensors based on carbonaceous nanomaterials and gold nanoparticles. In this context, 44 vegetable oil samples of different categories were analyzed and the capacity of the sensor array coupled with multivariate analysis was evaluated. The characteristics highlighted in voltammograms are related to the redox properties of the electroactive compounds, mainly phenolics, existing in the oils. Moreover, the antioxidant activity of the oils' hydrophilic fraction was also estimated by conventional spectrophotometric methods (1,1-diphenyl-2-picrylhydrazyl (DPPH) and galvinoxyl) and correlated with the voltammetric responses of the sensors. The percentage of DPPH and galvinoxyl inhibition was accurately predicted from the voltammetric data, with a correlation coefficients greater than 0.97 both in calibration and in validation. The results indicate that this method allows for a clear discrimination of oils from different biological or geographic origins.
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13
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Józsa L, Vasvári G, Sinka D, Nemes D, Ujhelyi Z, Vecsernyés M, Váradi J, Fenyvesi F, Lekli I, Gyöngyösi A, Bácskay I, Fehér P. Enhanced Antioxidant and Anti-Inflammatory Effects of Self-Nano and Microemulsifying Drug Delivery Systems Containing Curcumin. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196652. [PMID: 36235189 PMCID: PMC9572020 DOI: 10.3390/molecules27196652] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/28/2022] [Accepted: 10/04/2022] [Indexed: 11/05/2022]
Abstract
Turmeric has been used for decades for its antioxidant and anti-inflammatory effect, which is due to an active ingredient isolated from the plant, called curcumin. However, the extremely poor water-solubility of curcumin often limits the bioavailability of the drug. The aim of our experimental work was to improve the solubility and thus bioavailability of curcumin by developing self-nano/microemulsifying drug delivery systems (SN/MEDDS). Labrasol and Cremophor RH 40 as nonionic surfactants, Transcutol P as co-surfactant and isopropyl myristate as the oily phase were used during the formulation. The average droplet size of SN/MEDDS containing curcumin was between 32 and 405 nm. It was found that the higher oil content resulted in larger particle size. The drug loading efficiency was between 93.11% and 99.12% and all formulations were thermodynamically stable. The curcumin release was studied at pH 6.8, and the release efficiency ranged between 57.3% and 80.9% after 180 min. The results of the MTT cytotoxicity assay on human keratinocyte cells (HaCaT) and colorectal adenocarcinoma cells (Caco-2) showed that the curcumin-containing preparations were non-cytotoxic at 5 w/v%. According to the results of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and superoxide dismutase (SOD) assays, SNEDDS showed significantly higher antioxidant activity. The anti-inflammatory effect of the SN/MEDDS was screened by enzyme-linked immunosorbent assay (ELISA). SNEDDS formulated with Labrasol as surfactant, reduced tumor necrosis factor-alpha (TNF-α) and interleukin-1 beta (IL-1β) levels below 60% at a concentration of 10 w/w%. Our results verified the promising use of SN/MEDDS for the delivery of curcumin. This study demonstrates that the SN/MEDDS could be promising alternatives for the formulation of poorly soluble lipophilic compounds with low bioavailability.
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Affiliation(s)
- Liza Józsa
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
- Doctoral School of Pharmaceutical Sciences, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
- Institute of Healthcare Industry, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
| | - Gábor Vasvári
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
- Doctoral School of Pharmaceutical Sciences, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
| | - Dávid Sinka
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
- Doctoral School of Pharmaceutical Sciences, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
| | - Dániel Nemes
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
- Doctoral School of Pharmaceutical Sciences, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
| | - Zoltan Ujhelyi
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
- Doctoral School of Pharmaceutical Sciences, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
| | - Miklós Vecsernyés
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
- Doctoral School of Pharmaceutical Sciences, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
| | - Judit Váradi
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
- Doctoral School of Pharmaceutical Sciences, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
| | - Ferenc Fenyvesi
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
- Doctoral School of Pharmaceutical Sciences, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
| | - István Lekli
- Doctoral School of Pharmaceutical Sciences, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
- Department of Pharmacology, Faculty of Pharmacy, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
| | - Alexandra Gyöngyösi
- Doctoral School of Pharmaceutical Sciences, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
- Department of Pharmacology, Faculty of Pharmacy, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
| | - Ildikó Bácskay
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
- Doctoral School of Pharmaceutical Sciences, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
- Institute of Healthcare Industry, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
| | - Pálma Fehér
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
- Doctoral School of Pharmaceutical Sciences, University of Debrecen, Nagyerdei körút 98, H-4032 Debrecen, Hungary
- Correspondence:
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14
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Yap JY, Hii CL, Ong SP, Lim KH, Abas F, Pin KY. Degradation kinetics of carpaine and antioxidant properties of dried Carica papaya leaves as affected by drying methods. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Carpaine in papaya leaves has the potential to treat dengue fever and it also contains antioxidants which could prevent or inhibit oxidation processes in the human body. Studies were conducted on the effects of storage on carpaine retention and antioxidant properties of dried papaya leaves. Results showed that the Weibull model could predict well the degradation kinetics of carpaine in all samples (freeze drying and hot air drying at 60 °C and 70 °C) except for hot air dried samples at 80 °C and shade dried samples (first order model). Generally, freeze dried samples showed the highest half-life whereas total polyphenols content and antioxidant properties (ABTS and DPPH free radical scavenging activities) of all dried samples decreased with storage period. An increasing trend in total colour difference (ΔE
*
) was observed in all samples possibly due to chlorophyll degradation. It is thus recommended to select freeze dried samples for storage purpose due to better stability as indicated by the lowest rate constant (k = 0.0135 1/month) and the highest half-life (t
1/2 = 51.2 months).
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Affiliation(s)
- Jing Ying Yap
- Department of Chemical and Environmental Engineering , Faculty of Science and Engineering, University of Nottingham Malaysia , Jalan Broga, 43500 Semenyih , Selangor Darul Ehsan , Malaysia
| | - Ching Lik Hii
- Department of Chemical and Environmental Engineering , Faculty of Science and Engineering, University of Nottingham Malaysia , Jalan Broga, 43500 Semenyih , Selangor Darul Ehsan , Malaysia
| | - Sze Pheng Ong
- Department of Chemical and Environmental Engineering , Faculty of Science and Engineering, University of Nottingham Malaysia , Jalan Broga, 43500 Semenyih , Selangor Darul Ehsan , Malaysia
| | - Kuan Hon Lim
- School of Pharmacy, Faculty of Science and Engineering, University of Nottingham Malaysia , Jalan Broga, 43500 Semenyih , Selangor Darul Ehsan , Malaysia
| | - Faridah Abas
- Department of Food Science , Universiti Putra Malaysia , 43400 Serdang , Selangor Darul Ehsan , Malaysia
| | - Kar Yong Pin
- Forest Research Institute Malaysia , 52109 Kuala Lumpur , Selangor Darul Ehsan , Malaysia
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15
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Bidikar CM, Hurkadale PJ, Nandanwadkar SM, Hegde HV. A Validated Spectro Densitometric regulatory compliant USP-HP-TLC Protocol for Quantification of Polyphenols and Antioxidants from Polyherbal formulations containing Terminalia species. J Chromatogr B Analyt Technol Biomed Life Sci 2022; 1207:123379. [DOI: 10.1016/j.jchromb.2022.123379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Revised: 06/19/2022] [Accepted: 07/15/2022] [Indexed: 10/17/2022]
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16
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Sulfonation Reactions behind the Fate of White Wine’s Shelf-Life. Metabolites 2022; 12:metabo12040323. [PMID: 35448510 PMCID: PMC9031162 DOI: 10.3390/metabo12040323] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 03/28/2022] [Accepted: 03/29/2022] [Indexed: 11/30/2022] Open
Abstract
White wine’s oxidative stability after several years of bottle aging is synonymous to its organoleptic quality. In order to gain control over the cascade of chemical reactions that are implicated in that phenomenon, fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS)-based metabolomics and sensory evaluation were combined for the analysis of a vertical series of white wines from different vineyard plots. Data mining using supervised cluster analysis allowed the extraction of known and unknown sulfur- and nitrogen-containing molecular features, with oxidative stability molecular markers presenting an increased number of S and O atoms in their formulas. In their majority, S-containing molecular features possessed between 4 to ~12 O atoms, indicating the relatively higher importance of sulfonation reactions as opposed to dimerization reactions. Molecular networking, based on sulfonation reaction transformations, evidences the importance of hitherto unknown and/or minor sulfur dioxide binders (peptides, aldehydes, and polyphenols) on wine’s oxidative stability.
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17
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Direct NMR evidence for the dissociation of sulfur-dioxide-bound acetaldehyde under acidic conditions: Impact on wines oxidative stability. Food Chem 2022; 373:131679. [PMID: 34865920 DOI: 10.1016/j.foodchem.2021.131679] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 11/20/2021] [Accepted: 11/22/2021] [Indexed: 12/25/2022]
Abstract
SO2 reaction with electrophilic species present in wine, including in particular carbonyl compounds, is responsible for the reduction of its protective effect during wine aging. In the present study, direct 1H NMR profiling was used to monitor the reactivity of SO2 with acetaldehyde under wine-like oxidation conditions. The dissociation of acetaldehyde bound SO2 was evidenced suggesting that released free SO2 can further act as an antioxidant. EPR and DPPH assays showed an increasing antioxidant capacity of wine with the increase in the concentration of acetaldehyde sulfonate. The presence of acetaldehyde sulfonate in wines was correlated with the overall antioxidant activity of wines. The first evidence of acetaldehyde bound SO2 dissociation provides a completely new representation of the long-term protection efficiency of SO2 during bottle aging.
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18
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Denat M, Ontañón I, Querol A, Ferreira V. The diverse effects of yeast on the aroma of non-sulfite added white wines throughout aging. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113111] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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19
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Synthesis, characterization, DFT study and antioxidant activity of (2-hydroxynaphthalen-1-yl) methyl 2-hydroxyphenyl amino phosphonic acid. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2021.131322] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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20
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Bueno-Aventín E, Escudero A, Fernández-Zurbano P, Ferreira V. Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Model Wine Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:15290-15300. [PMID: 34894689 PMCID: PMC8704169 DOI: 10.1021/acs.jafc.1c05880] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 12/02/2021] [Accepted: 12/02/2021] [Indexed: 05/25/2023]
Abstract
Polyphenolic fractions from Garnacha, Tempranillo, and Moristel grapes were reconstituted to form model wines of identical pH, ethanol, amino acid, metal, and varietal polyfunctional mercaptan (PFM) contents. Models were subjected to a forced oxidation procedure at 35 °C and to an equivalent treatment under strict anoxia. Polyphenolic profiles significantly determined oxygen consumption rates (5.6-13.6 mg L-1 day-1), Strecker aldehyde (SA) accumulation (ratios max/min around 2.5), and levels of PFMs remaining (ratio max/min between 1.93 and 4.53). By contrast, acetaldehyde accumulated in small amounts and homogeneously (11-15 mg L-1). Tempranillo samples, with highest delphinidin and prodelphinidins and smallest catechin, consume O2 faster but accumulate less SA and retain smallest amounts of PFMs under anoxic conditions. Overall, SA accumulation may be related to polyphenols, producing stable quinones. The ability to protect PFMs as disulfides may be negatively related to the increase in tannin activity, while pigmented tannins could be related to 4-methyl-4-mercaptopentanone decrease.
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Affiliation(s)
- Elena Bueno-Aventín
- Laboratorio
de Análisis del Aroma y Enología (LAAE), Departamento
de Química Analítica, Universidad
de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), C/Pedro Cerbuna 12, Zaragoza 50009, Spain
| | - Ana Escudero
- Laboratorio
de Análisis del Aroma y Enología (LAAE), Departamento
de Química Analítica, Universidad
de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), C/Pedro Cerbuna 12, Zaragoza 50009, Spain
| | - Purificación Fernández-Zurbano
- Instituto
de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno
de La Rioja). Finca La
Grajera, Logroño, La Rioja E-26007, Spain
| | - Vicente Ferreira
- Laboratorio
de Análisis del Aroma y Enología (LAAE), Departamento
de Química Analítica, Universidad
de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), C/Pedro Cerbuna 12, Zaragoza 50009, Spain
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21
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Chen X, Wang H, Huang X, Xia S, Chen C, Nie Q, Nie S. Efficient enrichment of total flavonoids from kale (Brassica oleracea L. var. acephala L.) extracts by NKA-9 resin and antioxidant activities of flavonoids extract in vitro. Food Chem 2021; 374:131508. [PMID: 34906804 DOI: 10.1016/j.foodchem.2021.131508] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/26/2021] [Accepted: 10/29/2021] [Indexed: 11/15/2022]
Abstract
This work established an effective method for kale flavonoids enrichment by resins. Resin screening, adsorption kinetics and isotherms, dynamic adsorption and desorption tests were conducted to optimize the appropriate resins and enrichment conditions. The results showed that NKA-9 was the optimum resin. The best adsorption conditions were 0.2 mg/mL flavonoids concentration, 12.5 bed volume (BV) sample volume and 2 BV/h adsorption rate. The desorption conditions were 3 BV of 80% ethanol at 2 BV/h elution rate. Under these conditions, the product purity was 31.16%. The purified flavonoids extract was mainly comprised of Kaempferol-3-O-sophoroside-7-O-diglucoside, Kaempferol-3,7,4'-O-d-triglucoside, Kaempferol-3-O-feruloyl-sophoroside-7-O-d-glucoside, and Kaempferol-3-O-sinapoyl-sophoroside. Moreover, it presented higher scavenging ability against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and hydroxyl (OH) radical than crude extract. In conclusion, kale flavonoids can be well concentrated by NKA-9 resin and the purified flavonoids extract has good antioxidant activity which can be potentially applied in food, cosmetic or pharmacy industries.
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Affiliation(s)
- Xiaomin Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiaojun Huang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Shengkun Xia
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Chunhua Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Qixing Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
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22
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Bordet F, Roullier-Gall C, Ballester J, Vichi S, Quintanilla-Casas B, Gougeon RD, Julien-Ortiz A, Kopplin PS, Alexandre H. Different Wines from Different Yeasts? " Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine". Microorganisms 2021; 9:microorganisms9112327. [PMID: 34835452 PMCID: PMC8620830 DOI: 10.3390/microorganisms9112327] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 10/27/2021] [Accepted: 11/01/2021] [Indexed: 11/16/2022] Open
Abstract
Alcoholic fermentation is known to be a key stage in the winemaking process that directly impacts the composition and quality of the final product. Twelve wines were obtained from fermentations of Chardonnay must made with twelve different commercial wine yeast strains of Saccharomyces cerevisiae. In our study, FT-ICR-MS, GC-MS, and sensory analysis were combined with multivariate analysis. Ultra-high-resolution mass spectrometry (uHRMS) was able to highlight hundreds of metabolites specific to each strain from the same species, although they are characterized by the same technological performances. Furthermore, the significant involvement of nitrogen metabolism in this differentiation was considered. The modulation of primary metabolism was also noted at the volatilome and sensory levels. Sensory analysis allowed us to classify wines into three groups based on descriptors associated with white wine. Thirty-five of the volatile compounds analyzed, including esters, medium-chain fatty acids, superior alcohols, and terpenes discriminate and give details about differences between wines. Therefore, phenotypic differences within the same species revealed metabolic differences that resulted in the diversity of the volatile fraction that participates in the palette of the sensory pattern. This original combination of metabolomics with the volatilome and sensory approaches provides an integrative vision of the characteristics of a given strain. Metabolomics shine the new light on intraspecific discrimination in the Saccharomyces cerevisiae species.
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Affiliation(s)
- Fanny Bordet
- Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-Institut Universitaire de la Vigne et du Vin (IUVV), Rue Claude Ladrey, BP 27877, CEDEX, 21078 Dijon, France; (C.R.-G.); (R.D.G.); (H.A.)
- Lallemand SAS, 19 Rue des Briquetiers, CEDEX, 31700 Blagnac, France;
- Correspondence:
| | - Chloé Roullier-Gall
- Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-Institut Universitaire de la Vigne et du Vin (IUVV), Rue Claude Ladrey, BP 27877, CEDEX, 21078 Dijon, France; (C.R.-G.); (R.D.G.); (H.A.)
| | - Jordi Ballester
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, 21000 Dijon, France;
| | - Stefania Vichi
- Food Science and Gastronomy Department, University of Barcelona, Nutrition, INSA (Institut de Recerca en Nutricio I Seguretat Alimentaria), 08921 Santa Coloma de Gramenet, Spain; (S.V.); (B.Q.-C.)
| | - Beatriz Quintanilla-Casas
- Food Science and Gastronomy Department, University of Barcelona, Nutrition, INSA (Institut de Recerca en Nutricio I Seguretat Alimentaria), 08921 Santa Coloma de Gramenet, Spain; (S.V.); (B.Q.-C.)
| | - Régis D. Gougeon
- Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-Institut Universitaire de la Vigne et du Vin (IUVV), Rue Claude Ladrey, BP 27877, CEDEX, 21078 Dijon, France; (C.R.-G.); (R.D.G.); (H.A.)
- DIVVA (Développement Innovation Vigne Vin Aliments) Platform/PAM UMR, IUVV, Rue Claude Ladrey, BP 27877, CEDEX, 21078 Dijon, France
| | - Anne Julien-Ortiz
- Lallemand SAS, 19 Rue des Briquetiers, CEDEX, 31700 Blagnac, France;
| | - Philippe Schmitt Kopplin
- German Research Center for Environmental Health, Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, D-85764 Neuherberg, Germany;
| | - Hervé Alexandre
- Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-Institut Universitaire de la Vigne et du Vin (IUVV), Rue Claude Ladrey, BP 27877, CEDEX, 21078 Dijon, France; (C.R.-G.); (R.D.G.); (H.A.)
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Abstract
Antioxidants are compounds that prevent or delay the oxidation process, acting at a much smaller concentration, in comparison to that of the preserved substrate. Primary antioxidants act as scavenging or chain breaking antioxidants, delaying initiation or interrupting propagation step. Secondary antioxidants quench singlet oxygen, decompose peroxides in non-radical species, chelate prooxidative metal ions, inhibit oxidative enzymes. Based on antioxidants’ reactivity, four lines of defense have been described: Preventative antioxidants, radical scavengers, repair antioxidants, and antioxidants relying on adaptation mechanisms. Carbon-based electrodes are largely employed in electroanalysis given their special features, that encompass large surface area, high electroconductivity, chemical stability, nanostructuring possibilities, facility of manufacturing at low cost, and easiness of surface modification. Largely employed methods encompass voltammetry, amperometry, biamperometry and potentiometry. Determination of key endogenous and exogenous individual antioxidants, as well as of antioxidant activity and its main contributors relied on unmodified or modified carbon electrodes, whose analytical parameters are detailed. Recent advances based on modifications with carbon-nanotubes or the use of hybrid nanocomposite materials are described. Large effective surface area, increased mass transport, electrocatalytical effects, improved sensitivity, and low detection limits in the nanomolar range were reported, with applications validated in complex media such as foodstuffs and biological samples.
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24
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Romanet R, Sarhane Z, Bahut F, Uhl J, Schmitt-Kopplin P, Nikolantonaki M, Gougeon RD. Exploring the chemical space of white wine antioxidant capacity: A combined DPPH, EPR and FT-ICR-MS study. Food Chem 2021; 355:129566. [PMID: 33799250 DOI: 10.1016/j.foodchem.2021.129566] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 02/23/2021] [Accepted: 03/07/2021] [Indexed: 12/22/2022]
Abstract
The chemical composition and functionality of molecular fractions associated with dry white wines oxidative stability remain poorly understood. In the present study, DPPH assay, electron paramagnetic resonance spectroscopy (EPR) and Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) were used to explore the chemical diversity associated with the antioxidant capacity (AC) of white wines. AC determined using the DPPH assay and EPR were complementary and enabled differentiation of wine samples into groups with low, medium, and high AC. Mass spectra variations associated with global DPPH- and EPR-derived indices enabled identification of 365 molecular markers correlated with samples with high AC, of which 32% were CHO compounds including phenolic and sugar derivatives, 20% were CHOS and 36% were CHONS compounds including cysteine-containing peptides. This study confirmed the importance of CHONS and CHOS compounds in the antioxidant metabolome of dry white wines. Knowledge about these compounds will enable better understanding of the oxidative stability of white wines and therefore aid in achieving optimum shelf life.
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Affiliation(s)
- Rémy Romanet
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
| | - Zina Sarhane
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
| | - Florian Bahut
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
| | - Jenny Uhl
- Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany
| | - Philippe Schmitt-Kopplin
- Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany; Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany
| | - Maria Nikolantonaki
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France.
| | - Régis D Gougeon
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
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25
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Waterhouse AL, Miao Y. Can Chemical Analysis Predict Wine Aging Capacity? Foods 2021; 10:foods10030654. [PMID: 33808701 PMCID: PMC8003402 DOI: 10.3390/foods10030654] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/26/2021] [Accepted: 03/04/2021] [Indexed: 11/16/2022] Open
Abstract
Oxidation is the limiting factor in wine aging, and recently some famous wines have exhibited unexpected premature oxidation. Antioxidant assays may provide a means to assess a wine's aging potential by measuring its capacity to chemically reduce reagent components. Correlations between antioxidant activity and wine components have the highest value with flavanols, notable for their catechol and phloroglucinol moieties. Both FRAP and DPPH based methods respond strongly to catechol groups, but these functional groups do not protect wine from oxidation. An ideal assay for wine aging capacity would respond selectively to thiols, phloroglucinol moieties, SO2 and other antioxidants capable of reducing quinones. A definitive test will be to compare the various assays against the shelf life of a number of commercial wines.
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26
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Formulation of Topical Dosage Forms Containing Synthetic and Natural Anti-Inflammatory Agents for the Treatment of Rheumatoid Arthritis. MOLECULES (BASEL, SWITZERLAND) 2020; 26:molecules26010024. [PMID: 33374575 PMCID: PMC7793088 DOI: 10.3390/molecules26010024] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 12/16/2020] [Accepted: 12/21/2020] [Indexed: 12/20/2022]
Abstract
Topical anti-inflammatory and analgesic effect for the treatment of rheumatoid arthritis is of major interest because of their fewer side effects compared to oral therapy. The purpose of this study was to prepare different types of topical formulations (ointments and gels) containing synthetic and natural anti-inflammatory agents with different excipients (e.g.,: surfactants, gel-forming) for the treatment of rheumatoid arthritis. The combination of Non-Steroidal Anti-Inflammatory Drugs (NSAIDs), diclofenac sodium, a topical analgesic agent methyl salicylate, and a lyophilized extract of Calendula officinalis with antioxidant effect were used in our formulations. The aim was to select the appropriate excipients and dosage form for the formulation in order to enhance the diffusion of active substances and to certify the antioxidant, analgesic, and anti-inflammatory effects of these formulations. To characterize the physicochemical properties of the formulations, rheological studies, and texture profile analysis were carried out. Membrane diffusion and permeability studies were performed with Franz-diffusion method. The therapeutic properties of the formulations have been proven by an antioxidant assay and a randomized prospective study that was carried out on 115 patients with rheumatoid arthritis. The results showed that the treatment with the gel containing diclofenac sodium, methyl salicylate, and lyophilized Calendula officinalis as active ingredients, 2-propenoic acid homopolymer (Synthalen K) as gel-forming excipient, distilled water, triethanolamine, and glycerol had a beneficial analgesic and local anti-inflammatory effect.
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27
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Formulation of Creams Containing Spirulina Platensis Powder with Different Nonionic Surfactants for the Treatment of Acne Vulgaris. Molecules 2020; 25:molecules25204856. [PMID: 33096785 PMCID: PMC7587940 DOI: 10.3390/molecules25204856] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 10/16/2020] [Accepted: 10/19/2020] [Indexed: 11/24/2022] Open
Abstract
Natural products used in the treatment of acne vulgaris may be promising alternative therapies with fewer side effects and without antibiotic resistance. The objective of this study was to formulate creams containing Spirulina (Arthrospira) platensis to be used in acne therapy. Spirulina platensis belongs to the group of micro algae and contains valuable active ingredients. The aim was to select the appropriate nonionic surfactants for the formulations in order to enhance the diffusion of the active substance and to certify the antioxidant and antibacterial activity of Spirulina platensis-containing creams. Lyophilized Spirulina platensis powder (SPP) was dissolved in Transcutol HP (TC) and different types of nonionic surfactants (Polysorbate 60 (P60), Cremophor A6:A25 (CR) (1:1), Tefose 63 (TFS), or sucrose ester SP 70 (SP70)) were incorporated in creams as emulsifying agents. The drug release was evaluated by the Franz diffusion method and biocompatibility was tested on HaCaT cells. In vitro antioxidant assays were also performed, and superoxide dismutase (SOD) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays were executed. Antimicrobial activities of the selected compositions were checked against Staphylococcus aureus (S. aureus) and Cutibacteriumacnes (C. acnes) (formerly Propionibacterium acnes) with the broth microdilution method. Formulations containing SP 70 surfactant with TC showed the most favorable dissolution profiles and were found to be nontoxic. This composition also showed significant increase in free radical scavenger activity compared to the blank sample and the highest SOD enzyme activity was also detected after treatment with the cream samples. In antibacterial studies, significant differences were observed between the treated and control groups after an incubation time of 6 h.
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28
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Development and validation of an HPTLC–DPPH assay and its application to the analysis of honey. JPC-J PLANAR CHROMAT 2020. [DOI: 10.1007/s00764-020-00033-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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29
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Bahut F, Romanet R, Sieczkowski N, Schmitt-Kopplin P, Nikolantonaki M, Gougeon RD. Antioxidant activity from inactivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine. Food Chem 2020; 325:126941. [PMID: 32387931 DOI: 10.1016/j.foodchem.2020.126941] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 04/23/2020] [Accepted: 04/28/2020] [Indexed: 11/30/2022]
Abstract
Maintaining wine oxidative stability during barrel ageing and shelf life storage remains a challenge. This study evaluated the antioxidant activities of soluble extracts from seven enological yeast derivatives (YDs) with increased glutathione (GSH) enrichment. YDs enriched in GSH appeared on average 3.3 times more efficient at quenching radical species than YDs not enriched in GSH. The lack of correlation (Spearman correlation ρ = 0.46) between the GSH concentration released from YDs and their radical scavenging activity shed light on other non-GSH compounds present. After 4-methyl-1,2-benzoquinone derivatization, UHPLC-Q-ToF MS analyses specifically identified 52 nucleophiles potentially representing an extensive molecular nucleophilic fingerprint of YDs. The comparative analysis of YD chemical oxidation conditions revealed that the nucleophilic molecular fingerprint of the YD was strongly correlated to its antiradical activity. The proposed strategy shows that nucleophiles co-accumulated with GSH during the enrichment of YDs are responsible for their antioxidant activities.
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Affiliation(s)
- Florian Bahut
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
| | - Rémy Romanet
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
| | | | - Philippe Schmitt-Kopplin
- Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany; Chair of Analytical Food Chemistry, Technical University of Munich, Alte Akademie 10, D-85354 Freising, Germany
| | - Maria Nikolantonaki
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France.
| | - Régis D Gougeon
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
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30
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Romanet R, Bahut F, Nikolantonaki M, Gougeon RD. Molecular Characterization of White Wines Antioxidant Metabolome by Ultra High Performance Liquid Chromatography High-Resolution Mass Spectrometry. Antioxidants (Basel) 2020; 9:antiox9020115. [PMID: 32012937 PMCID: PMC7070782 DOI: 10.3390/antiox9020115] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 01/22/2020] [Accepted: 01/23/2020] [Indexed: 11/23/2022] Open
Abstract
The knowledge about the molecular fraction contributing to white wines oxidative stability is still poorly understood. However, the role of S- and N-containing compounds, like glutathione and other peptides, as a source of reductant in many oxidation reactions, and acting against heavy metals toxicity, or lipid and polyphenol oxidation as ROS-scavenger is today very well established. In that respect, the aim of the present study is to introduce an original analytical tool for the direct determination of the available nucleophilic compounds in white wine under acidic pH conditions. One step derivatization of nucleophiles has been realized directly in wines using 4-methyl-1,2-benzoquinone (4MeQ) as an electrophilic probe. Derivatization conditions considering probe concentration, pH, reaction time, MS ionisation conditions and adducts stability, were optimized using model solutions containing standard sulfur and amino compounds (GSH, Cys, HCys and Ser-Aps-Cys-Asp-Ser, Asp-Met, Met and Glu). Ultra-high-performance liquid chromatography coupled to a quadrupole-time of flight mass spectrometer (UHPLC-QqTOF-MS) analysis of up to 92 white wines from different cultivars (Chardonnay, Sauvignon and Semillon) followed by Multivariate analysis (PLS DA) and Wilcoxon test allowed to isolate up to 141 putative wine relevant nucleophiles. Only 20 of these compounds, essentially thiols, were detectable in samples before derivatization, indicating the importance of the quinone trapping on the revelation of wine unknown nucleophiles. Moreover, annotation using online database (Oligonet, Metlin and KEGG) as well as elementary formula determined by isotopic profile, provided evidence of the presence of amino acids (Val, Leu, Ile, Pro, Trp, Cys and Met) and peptides with important antioxidant properties. The complimentary set of MS/MS spectral data greatly accelerated identification of nucleophiles and enabled peptides sequencing. These results show that probing wines with 4-methyl-1,2-benzoquinone enhances thiols ionisation capacity and gives a better screening of specific S- N- containing functional compounds as part of the white wines antioxidant metabolome.
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31
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Nikolantonaki M, Daoud S, Noret L, Coelho C, Badet-Murat ML, Schmitt-Kopplin P, Gougeon RD. Impact of Oak Wood Barrel Tannin Potential and Toasting on White Wine Antioxidant Stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8402-8410. [PMID: 31276623 DOI: 10.1021/acs.jafc.9b00517] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Wines aged in oak wood barrels with various uniform tannin contents (which were classified according to their total ellagitannins contents as predicted by Near Infrared Spectroscopy on the untoasted wood) and different toasting levels (high precision toasting by radiation) were distinguished according to their overall abilities to resist against oxidation. Wine trials were carried out on two different vintages (2015, 2016) and three grape varieties (Sauvignon blanc, Sémillon, Chardonnay). Regardless of the vintage and the wine matrix, a relationship was established between wine oxidative stability (based on EPR spin trapping methodology) and oak barrel tannin potential. The extraction kinetic of ellagitannins by wines appeared linear during barrel aging and achieved its maximum at six or eight months, in a grape variety dependent manner. Oak wood barrel tannin potentials and toastings had no effect on wine glutathione and polyphenols contents. However, wines aged in new barrels with both low and medium tannin potentials, preserved at the end of aging and important number of S-N containing compounds, which was in addition to the known ellagitanins, revealed wines better antioxidant stability.
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Affiliation(s)
- Maria Nikolantonaki
- UMR PAM Université de Bourgogne/Agro Sup Dijon , Institut Universitaire de la Vigne et du Vin, Jules Guyot , 21000 Dijon , France
| | - Samar Daoud
- UMR PAM Université de Bourgogne/Agro Sup Dijon , Institut Universitaire de la Vigne et du Vin, Jules Guyot , 21000 Dijon , France
| | - Laurence Noret
- UMR PAM Université de Bourgogne/Agro Sup Dijon , Institut Universitaire de la Vigne et du Vin, Jules Guyot , 21000 Dijon , France
| | - Christian Coelho
- UMR PAM Université de Bourgogne/Agro Sup Dijon , Institut Universitaire de la Vigne et du Vin, Jules Guyot , 21000 Dijon , France
| | | | - Philippe Schmitt-Kopplin
- Research Unit Analytical BioGeoChemistry , Helmholtz Zentrum Muenchen , 85764 Neuherberg , Germany
- Technische Universität München , Analytical Food Chemistry , Alte Akademie 10 , 85354 Freising , Germany
| | - Régis D Gougeon
- UMR PAM Université de Bourgogne/Agro Sup Dijon , Institut Universitaire de la Vigne et du Vin, Jules Guyot , 21000 Dijon , France
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