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Rocchetti G, Lucini L, Eduardo Gonçalves J, Camps I, Dos Santos Lima A, Granato D, Cezar Pinheiro L, Azevedo L. Cellular assays combined with metabolomics highlight the dual face of phenolics: From high permeability to morphological cell damage. Food Chem 2024; 430:137081. [PMID: 37557028 DOI: 10.1016/j.foodchem.2023.137081] [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: 05/26/2023] [Revised: 07/19/2023] [Accepted: 07/31/2023] [Indexed: 08/11/2023]
Abstract
The Caco-2 cellular permeability of phenolic aqueous extracts from blackcurrant press cake (BC), Norway spruce bark (NS), scots pine bark (SP), and sea buckthorn leaves (SB) was evaluated by combining high-resolution mass spectrometry and atomic force microscopy. Besides, Caco-2 and HepG2 cells allowed the study of intracellular oxidative stress assessed in both apical and basolateral domains. Overall, BC and NS showed the highest total phenolic contents, 4.38 and 3.76 µg/mL, respectively. Multivariate statistics discriminated NS and BC from SP and SB extracts because of their phenolic profile. Polyphenols were classified as highly permeable, thus suggesting their potentially high bioavailability through the gastrointestinal tract. All the phenolic subclasses showed efflux ratio values < 1, except for BC flavonols, flavan-3-ols, and stilbenes. Regarding cellular damage, NS and BC extracts, when acting on the basolateral cellular side, caused epithelial leakage and morphological shape cell damage on Caco-2 cells associated with ROS production.
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Affiliation(s)
- Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - José Eduardo Gonçalves
- Department of Pharmaceutical Products, College of Pharmacy, Universidade Federal de Minas Gerais, Av. Presidente Antônio Carlos, 6627, Belo Horizonte, MG, Brazil
| | - Ihosvany Camps
- Department of Physics, Federal University of Alfenas, Av. Jovino Fernandes Sales, 2600, Santa Clara, Alfenas, 37133-840 Minas Gerais, Brazil.
| | - Amanda Dos Santos Lima
- Faculty of Nutrition, LANTIN (Laboratory of Nutritional and Toxicological Analyses in vitro and in vivo), Federal University of Alfenas, R. Gabriel Monteiro da Silva, 700, Alfenas, 37130-001 Minas Gerais, Brazil
| | - Daniel Granato
- Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, Faculty of Science and Engineering, V94 T9PX Limerick, Ireland.
| | - Lucas Cezar Pinheiro
- Department of Pharmacology, Bioactivity & Applications Lab, Universidade Federal de Santa Catarina, R. Eng. Agronômico Andrei Cristian Ferreira, Florianópolis, Santa Catarina, Brazil
| | - Luciana Azevedo
- Faculty of Nutrition, LANTIN (Laboratory of Nutritional and Toxicological Analyses in vitro and in vivo), Federal University of Alfenas, R. Gabriel Monteiro da Silva, 700, Alfenas, 37130-001 Minas Gerais, Brazil.
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Optimization of the ultrasonic-assisted extraction of trans-resveratrol and its glucoside from grapes followed by UPLC-MS/MS using the response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01236-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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de Rosas I, Deis L, Baldo Y, Cavagnaro JB, Cavagnaro PF. High Temperature Alters Anthocyanin Concentration and Composition in Grape Berries of Malbec, Merlot, and Pinot Noir in a Cultivar-Dependent Manner. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11070926. [PMID: 35406906 PMCID: PMC9003205 DOI: 10.3390/plants11070926] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 05/27/2023]
Abstract
Climate is determinant for grapevine geographical distribution, berry attributes, and wine quality. Due to climate change, a 2−4 °C increase in mean diurnal temperature is predicted by the end of the century for the most important Argentine viticulture region. We hypothesize that such temperature increase will affect color intensity and other quality attributes of red grapes and wines. The present study investigated the effect of high temperature (HT) on anthocyanin concentration and composition, pH, and resveratrol and solids content in berries of three major wine-producing varieties during fruit ripening in two seasons. To this end, a structure that increased mean diurnal temperature by 1.5−2.0 °C at berry sites, compared to Control (C) plants grown without such structure, was implemented in field grown vineyards of Malbec, Merlot, and Pinot Noir. Results revealed a cultivar-dependent response to HT conditions, with Malbec and Pinot Noir berries exhibiting significant decreases in total anthocyanin concentration (TAC) at veraison and harvest, respectively, while Merlot maintained an unaffected pigment content under HT. The decrease in TAC was associated with reduced levels of delphinidin, cyanidin, petunidin, peonidin, and malvidin glycosides, and increased ratios of acylated (AA)/non-acylated anthocyanins (NAA), suggesting pigment acylation as a possible stress-response mechanism for attenuating HT negative effects. Under HT, Pinot Noir, which does not produce AA, was the only cultivar with lower TAC at harvest (p < 0.05). pH, resveratrol, and solids content were not affected by HT. Our results predict high, medium, and low plasticity with regard to color quality attributes for Malbec, Merlot, and Pinot Noir, respectively, in the context of climate change.
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Affiliation(s)
- Inés de Rosas
- Plant Physiology Laboratory, Faculty of Agricultural Sciences, National University of Cuyo, Almirante Brown 500, Mendoza M5528 AHB, Argentina; (I.d.R.); (L.D.); (J.B.C.)
| | - Leonor Deis
- Plant Physiology Laboratory, Faculty of Agricultural Sciences, National University of Cuyo, Almirante Brown 500, Mendoza M5528 AHB, Argentina; (I.d.R.); (L.D.); (J.B.C.)
- Plant Physiology Laboratory, Institution of Agricultural Biology of Mendoza, Faculty of Agricultural Sciences, National University of Cuyo and Conicet, Almirante Brown 500, Chacras de Coria M5505 AHB, Argentina
| | - Yésica Baldo
- National Viticulture Institute (INV), Av. San Martín 430, Mendoza M5528 AHB, Argentina;
| | - Juan B. Cavagnaro
- Plant Physiology Laboratory, Faculty of Agricultural Sciences, National University of Cuyo, Almirante Brown 500, Mendoza M5528 AHB, Argentina; (I.d.R.); (L.D.); (J.B.C.)
- Plant Physiology Laboratory, Institution of Agricultural Biology of Mendoza, Faculty of Agricultural Sciences, National University of Cuyo and Conicet, Almirante Brown 500, Chacras de Coria M5505 AHB, Argentina
| | - Pablo F. Cavagnaro
- National Scientific and Technical Research Council (CONICET), Faculty of Agricultural Sciences, National Agricultural Technology Institute (INTA) E.E.A. La Consulta, National University of Cuyo and Conicet, Ex Ruta 40 s/n, San Carlos, La Consulta 5567, Mendoza M5528 AHB, Argentina
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Tıraş ZŞE, Okur HH, Günay Z, Yıldırım HK. Different approaches to enhance resveratrol content in wine. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2022. [DOI: 10.1051/ctv/ctv20223701013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Resveratrol is a polyphenol with antioxidant properties and possible beneficial effects on human health. Grapes, peanuts, berries, cacao beans and red wine contain resveratrol. Resveratrol attracts attention due to its bioactive properties, however, the concentration of this compound is not high in grape and wine. Therefore, different studies have been carried out to increase resveratrol level in these products. Several factors such as the grapevine variety, the climatic conditions and the viticultural practices used to create stress on the vine affect the level of resveratrol. Winemaking technologies applied during pre-fermentation, fermentation and post–fermentation stages could also have an effect on the concentration of this stilbene. In addition, recent studies have evaluated biotechnological approaches through the use of different bacteria and yeast strains to produce wine with increased resveratrol content. In this review, the most important factors contributing to increase the resveratrol concentration in grapes and wines are examined. Besides, analytical methods to determine resveratrol content in wine are addressed.
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Ecogeographic Conditions Dramatically Affect Trans-Resveratrol and Other Major Phenolics’ Levels in Wine at a Semi-Arid Area. PLANTS 2022; 11:plants11050629. [PMID: 35270100 PMCID: PMC8912353 DOI: 10.3390/plants11050629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 02/22/2022] [Accepted: 02/23/2022] [Indexed: 11/17/2022]
Abstract
Grapevines are susceptible and responsive to their surrounding environment. Factors such as climate region and terroir are known to affect polyphenolic compounds in wine and therefore, its quality. The uniqueness of the terroir in Israel is the variety of soil types and the climatic conditions, ranging from Mediterranean to arid climates. Thus, understanding the effects of climate on grapevine performance in Israel may be a test case for the effect of climate change on grapevine at other areas in the future. First, we present a preliminary survey (2012–2014) in different climate zones and terroirs, which showed that trans-resveratrol concentrations in Merlot and Shiraz were high, while those of Cabernet Sauvignon were significantly lower. A further comprehensive countrywide survey (2016) of Merlot wines from 62 vineyards (53 wineries) compared several phenolic compounds’ concentrations between five areas of different climate and terroir. Results show a connection between trans-resveratrol concentrations, variety, and terroir properties. Furthermore, we show that trans-resveratrol concentrations are strongly correlated to humidity levels at springtime, precipitation, and soil permeability. This work can be considered a glimpse into the possible alterations of wine composition in currently moderate-climate wine-growing areas.
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