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Di Martino C, Testa B, Letizia F, Iorizzo M, Lombardi SJ, Ianiro M, Di Renzo M, Strollo D, Coppola R. Effect of exogenous proline on the ethanolic tolerance and malolactic performance of Oenococcus oeni. J Food Sci Technol 2020; 57:3973-3979. [PMID: 33071319 DOI: 10.1007/s13197-020-04426-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/27/2020] [Accepted: 04/03/2020] [Indexed: 10/24/2022]
Abstract
The use of malolactic starter cultures, often offer no guarantee of microbiological success due to the chemical and physical factors (pH, ethanol, SO2, nutrient availability) that occur during the winemaking process. This study was born with the aim of improving the performance of the lactic acid bacteria used as a starter culture in the de-acidification of wines. Two commercial strains of Oenococcus oeni, were used. Was evaluated the effect of exogenous l-proline added during the bacterial growth, on the improvement of their survival in the presence of different ethanol concentrations and their ability to degrade l-malic acid in synthetic wine with the presence of 12% (v/v) and 13% (v/v) of ethanol. The results showed that l-proline improve ethanol tolerance and so the malolactic performances of O. oeni. This work represents an important strategy to ensure good vitality and improve the performance of the malolactic starter.
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Affiliation(s)
- Catello Di Martino
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Bruno Testa
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Francesco Letizia
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Massimo Iorizzo
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Silvia Jane Lombardi
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Mario Ianiro
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Massimo Di Renzo
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy.,Mastroberardino SpA Winery, Atripalda, AV Italy
| | | | - Raffaele Coppola
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy
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Tedesco I, Moccia S, Volpe S, Alfieri G, Strollo D, Bilotto S, Spagnuolo C, Di Renzo M, Aquino RP, Russo GL. Red wine activates plasma membrane redox system in human erythrocytes. Free Radic Res 2016; 50:557-69. [PMID: 26866566 DOI: 10.3109/10715762.2016.1152629] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
In the present study, we report that polyphenols present in red wine obtained by a controlled microvinification process are able to protect human erythrocytes from oxidative stress and to activate Plasma Membrane Redox System (PMRS). Human plasma obtained from healthy subjects was incubated in the presence of whole red wine at a concentration corresponding to 9.13-73 μg/ml gallic acid equivalents to verify the capacity to protect against hypochlorous acid (HOCl)-induced plasma oxidation and to minimize chloramine formation. Red wine reduced hemolysis and chloramine formation induced by HOCl of 40 and 35%, respectively. PMRS present on human erythrocytes transfers electrons from intracellular molecules to extracellular electron acceptors. We demonstrated that whole red wine activated PMRS activity in human erythrocytes isolated from donors in a dose-dependent manner with a maximum at about 70-100 μg/ml gallic acid equivalents. We also showed that red wine increased glutathione (GSH) levels and erythrocytic antioxidant capacity, measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) quenching assay. Furthermore, we reported that GSH played a crucial role in regulating PMRS activity in erythrocytes. In fact, the effect of iodoacetamide, an alkylating agent that induces depletion of intracellular GSH, was completely counteracted by red wine. Bioactive compounds present in red wine, such as gallic acid, resveratrol, catechin, and quercetin were unable to activate PMRS when tested at the concentrations normally present in aged red wines. On the contrary, the increase of PMRS activity was associated with the anthocyanin fraction, suggesting the capacity of this class of compounds to positively modulate PMRS enzymatic activity.
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Affiliation(s)
- Idolo Tedesco
- a Institute of Food Sciences, National Research Council , Avellino , Italy
| | - Stefania Moccia
- a Institute of Food Sciences, National Research Council , Avellino , Italy
| | - Silvestro Volpe
- b Division of Onco-Hematology , S.G. Moscati Hospital , Avellino , Italy
| | - Giovanna Alfieri
- b Division of Onco-Hematology , S.G. Moscati Hospital , Avellino , Italy
| | | | - Stefania Bilotto
- a Institute of Food Sciences, National Research Council , Avellino , Italy
| | - Carmela Spagnuolo
- a Institute of Food Sciences, National Research Council , Avellino , Italy
| | | | - Rita P Aquino
- d Department of Pharmacy , University of Salerno , Fisciano (SA) , Italy
| | - Gian Luigi Russo
- a Institute of Food Sciences, National Research Council , Avellino , Italy
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