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"red wine"

Kefeng Wu, Changbei Ma, Han Zhao, Hailun He, Hanchun Chen
Ochratoxin A (OTA) is one of the most common mycotoxins contaminating feed and foodstuffs. Therefore, a great deal of concern is associated with AFB1 toxicity. In this work, a fast and sensitive fluorescence aptamer biosensor has been proposed for the OTA assay. In the absence of OTA, the OTA aptamer can form a G-quadruplex structure with thioflavin T (ThT) dye, which results in increased fluorescence. After joining OTA, OTA aptamer combines with OTA and the G-quadruplex can be formed. Only faint fluorescence was finally observed when ThT weakly reacts with the quadruplex...
May 12, 2018: Toxins
Leda Roncoroni, Luca Elli, Paola Braidotti, Delfina Tosi, Valentina Vaira, Lorenza Tacchini, Vincenza Lombardo, Federica Branchi, Alice Scricciolo, Luisa Doneda
Resveratrol is a polyphenolic compound extracted from plants and is also a constituent of red wine. Our aim was to evaluate if the cytotoxic effect of resveratrol (RES) on cholangiocarcinoma (CC) and gallbladder cancer (GBC) cell lines could be abolished by TG2 inhibition. Human CC and GBC cell lines (SK-ChA-1 and MZ-ChA-1), grown in a three-dimensional cell culture system (MCTS, multicellular tumor spheroids), were treated for 72 h with RES (32, 64 µM) alone or combined with different TG2 inhibitors (Cystamine, B003, T101)...
May 14, 2018: Nutrition and Cancer
Letícia Monteiro da Fonseca Cardoso, Nina Da Matta Alvarez Pimenta, Raiza Da Silva Ferreira Fiochi, Bruna Ferreira Mota Mota, Juliana Arruda de Souza Monnerat, Cristiane Correia Teixeira, Renata Beatriz Da Rocha Ramalho, Isabelle Waleska Maldronato, Manuela Dolisnky, Gilson Teles Boaventura, Vilma Blondet, Sergio Girão Barroso, Carlos Alberto Soares da Costa, Gabrielle De Souza Rocha
INTRODUCTION: intake of diets with high saturated fat may produce deleterious effects on bone mineralization. Lifestyle changes help reduce the bone loss observed in osteoporosis. Resveratrol, present in grape juice and red wine, has osteogenic and osteoinductive effects, being potentially beneficial for bone health. OBJECTIVE: to evaluate the effects of red grape juice, red wine and resveratrol consumption on bone parameters in Wistar rats submitted to a high-fat diet and physical training...
October 27, 2017: Nutrición Hospitalaria: Organo Oficial de la Sociedad Española de Nutrición Parenteral y Enteral
Maurizio Petrozziello, Fabrizio Torchio, Federico Piano, Simone Giacosa, Maurizio Ugliano, Antonella Bosso, Luca Rolle
Since the end of the last century, many works have been carried out to verify the effect of controlled oxygen intake on the chemical and organoleptic characteristics of red wines. In spite of the large number of studies on this subject, oxygen remains a cutting-edge research topic in oenology. Oxygen consumption leads to complex and not univocal changes in wine composition, sometimes positive such as color stabilization, softening of mouthfeel, increase of aroma complexity. However, the variability of these effects, which depend both on the oxygenation conditions and the composition of the wine, require more efforts in this research field to effectively manage wine oxygen exposure...
2018: Frontiers in Chemistry
Lingxi Li, Minna Zhang, Shuting Zhang, Yan Cui, Baoshan Sun
Anthocyanin-flavanol pigments, formed during red wine fermentation and storage by condensation reactions between anthocyanins and flavanols (monomers, oligomers, and polymers), are one of the major groups of polyphenols in aged red wine. However, knowledge of their biological activities is lacking. This is probably due to the structural diversity and complexity of these molecules, which makes the large-scale separation and isolation of the individual compounds very difficult, thus restricting their further study...
May 3, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
C Barnaba, E Dellacassa, G Nicolini, T Nardin, M Serra, R Larcher
Many metabolites naturally occur as glycosides, since sugar moieties can be crucial for their biological activity and increase their water solubility. In the plant kingdom they may occur as glycosides or sugar esters, depending on precursor chemical structure, and in wine they have traditionally attracted attention due to their organoleptic properties, such as astringency and bitterness, and because they affect the colour and aroma of wines. A new approach directed at detailed description of glycosides in a large selection of monovarietal wines (8 samples each of Pinot Blanc, Muller Thurgau, Riesling, Traminer, Merlot, Pinot Noir and Cabernet Sauvignon) was developed by combining high performance liquid chromatography with high resolution tandem mass spectrometry...
May 4, 2018: Journal of Chromatography. A
Ching-Chung Tsai, Shu-Leei Tey, Ming-Che Lee, Ching-Wen Liu, Yu-Tsun Su, Shih-Che Huang
BACKGROUND: Resveratrol is a polyphenolic compound that can be isolated from plants and also is a constituent of red wine. Resveratrol induces relaxation of vascular smooth muscle and may prevent cardiovascular diseases. PURPOSE: Impaired gastric accommodation plays an important role in functional dyspepsia and fundic relaxation and is a therapeutic target of functional dyspepsia. Although drugs for fundic relaxation have been developed, these types of drugs are still rare...
April 1, 2018: Phytomedicine: International Journal of Phytotherapy and Phytopharmacology
Justyna Płotka-Wasylka, Vasil Simeonov, Jacek Namieśnik
A survey of biogenic amine (BA) profiles in opened wine bottles has been established to monitor the level of biogenic amines (BAs) in opened bottles against time and other conditions. Bottles of red and white wine were submitted to different temperatures, stopper type (screw cap, cork), and use of vacuum devices. A total of six wines made from a variety of grapes were obtained from vineyards from regions across Poland. Dispersive liquid-liquid microextraction-gas chromatography-mass spectrometry (DLLME-GC-MS) procedure for BAs determination was validated and applied for wine sample analysis...
May 9, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Frank H Quina, Erick L Bastos
An overview is provided of the status of research at the frontiers of investigation of the chemistry and photochemistry of two classes of natural plant pigments, the anthocyanins and the betalains, as well as of the pyranoanthocyanin pigments formed from anthocyanins during the maturation of red wine. Together, anthocyanins and betalains are responsible for almost all of the red, purple and blue colors of fruits and flowers and anthocyanins and pyranoanthocyanins are major contributors to the color of red wines...
2018: Anais da Academia Brasileira de Ciências
Daniela Leonetti, Raffaella Soleti, Nicolas Clere, Luisa Vergori, Caroline Jacques, Lucie Duluc, Catherine Dourguia, Maria C Martínez, Ramaroson Andriantsitohaina
Red wine polyphenol extracts improve cardiovascular and metabolic disorders linked to obesity. Their vascular protection is mediated by the activation of the alpha isoform of the estrogen receptor (ERα). In the present study, we explored the effects of a grape seed extract (GSE) enriched in the flavan-3-ols procyanidin dimers on obesity-related cardiovascular and metabolic disorders; with a particular interest in the role/contribution of ERα. Ovariectomized wild type or ERα knockout (KO) mice were fed with standard or western diet, supplemented or not with GSE, for 12 weeks...
2018: Frontiers in Pharmacology
Juan Manuel Del Fresno, Iris Loira, Antonio Morata, Carmen González, Jose Antonio Suárez-Lepe, Rafael Cuerda
Ageing on lees (AOL) is a technique that increases volatile compounds, promotes colour stability, improves mouthfeel and reduces astringency in red wines. The main drawback is that it is a slow process. Several months are necessary to obtain perceptible effects in wines. Different authors have studied the application of new techniques to accelerate the AOL process. Ultrasound (US) has been used to improve different food industry processes; it could be interesting to accelerate the yeast autolysis during AOL...
September 30, 2018: Food Chemistry
María-Pilar Sáenz-Navajas, Charlie Henschen, Annegret Cantu, Aude A Watrelot, Andrew L Waterhouse
No abstract text is available yet for this article.
June 2018: Food Research International
Kai Hu, Guo-Jie Jin, Yin-Hu Xu, Yong-Sheng Tao
Wine aroma response to a selected Hanseniaspora uvarum Yun268 strain was investigated using different inoculation strategies with commercial Saccharomyces cerevisiae yeast, namely, simultaneous fermentation (SiF), sequential fermentation (SeF), S. cerevisiae fermentation treated with extracellular extract of H. uvarum (EE), and pure S. cerevisiae fermentation (PF). Contributive volatiles in the perception of enhanced aroma traits were uncovered by partial least-squares regression. Results showed that controlled inoculation resulted into different amounts of H...
June 2018: Food Research International
Johanna Wiedemann, Khalid Rashid, Thomas Langmann
Microglia activation is central to the pathophysiology of retinal degenerative disorders. Resveratrol, a naturally occurring non-flavonoid phenolic compound present in red wine has potent anti-inflammatory and immunomodulatory properties. However, molecular mechanisms by which resveratrol influences microglial inflammatory pathways and housekeeping functions remain unclear. Here, we first studied the immuno-modulatory effects of resveratrol on BV-2 microglial cells at the transcriptome level using DNA-microarrays and selected qRT-PCR analyses...
April 30, 2018: Biochemical and Biophysical Research Communications
Mihai Dorin Vartolomei, Shoji Kimura, Matteo Ferro, Beat Foerster, Mohammad Abufaraj, Alberto Briganti, Pierre I Karakiewicz, Shahrokh F Shariat
Objective: To investigate the impact of moderate wine consumption on the risk of prostate cancer (PCa). We focused on the differential effect of moderate consumption of red versus white wine. Design: This study was a meta-analysis that includes data from case-control and cohort studies. Materials and methods: A systematic search of Web of Science, Medline/PubMed, and Cochrane library was performed on December 1, 2017. Studies were deemed eligible if they assessed the risk of PCa due to red, white, or any wine using multivariable logistic regression analysis...
2018: Clinical Epidemiology
Danae S Doulia, Efstathios K Anagnos, Konstantinos S Liapis, Demetrios A Klimentzos
The aim of this study was to determine the potential of seven clarifying agents to remove pesticides in red wine. The presence of pesticides in wine consists a great problem for winemakers and therefore, results on pesticide removal by clarification are very useful for taking a decision on the appropriate adsorbent. The selection of an efficient adsorbent can be based on data correlating pesticide removal in red wine to pesticides' properties, given the great number and variety of pesticides used. So, this experimental work is focused on the collection of results with regard to pesticide removal by clarification using a great number of pesticides and fining agents...
April 30, 2018: Journal of Environmental Science and Health. Part. B, Pesticides, Food Contaminants, and Agricultural Wastes
Sophie Lefèvre-Arbogast, David Gaudout, Julien Bensalem, Luc Letenneur, Jean-François Dartigues, Boris P Hejblum, Catherine Féart, Cécile Delcourt, Cécilia Samieri
OBJECTIVE: To investigate the optimal combination of dietary polyphenols associated with the long-term risk of dementia in a large prospective French cohort of older persons, the Three-City (3C) Study. METHODS: We included 1,329 older adults without dementia from the 3C study with assessment of intake of 26 polyphenol subclasses who were followed up for 12 years for dementia. Using partial least squares for Cox models, we identified a pattern of polyphenol intake associated with dementia risk...
April 27, 2018: Neurology
María J Ruiz-Moreno, Rafaela Raposo, Belén Puertas, Francisco J Cuevas, Fabio Chinnici, José M Moreno-Rojas, Emma Cantos-Villar
BACKGROUND: The use of a grapevine shoot extract (VIN) is being studied as an alternative to sulfur dioxide (SO2 ). VIN stabilizes anthocyanins and preserves polyphenolic compounds, and thus improves chromatic wine properties. In the current work, selected aroma compounds (esters, C13-norisoprenoids, oxidation and vine shoot related compounds), sensory analysis and the olfactometric profile were determined in the wines treated with VIN at two concentrations. RESULTS: Treatment with VIN hardly modified the content of esters and oxidation-related compounds in the wines...
April 26, 2018: Journal of the Science of Food and Agriculture
Narumi Hashikawa-Hobara, Shuta Mishima, Shotaro Nagase, Keishi Morita, Ami Otsuka, Naoya Hashikawa
Although chronic ethanol treatment is known to impair learning and memory, humans commonly consume a range of alcoholic beverages. However, the specific effects of some alcoholic beverages on behavioral performance are largely unknown. The present study compared the effects of a range of alcoholic beverages (plain ethanol solution, red wine, sake and whiskey; with a matched alcohol concentration of 10%) on learning and memory. 6-week-old C57BL6J mice were orally administered alcohol for 7 weeks. The results revealed that red wine treatment exhibited a trend toward improvement of spatial memory and advanced extinction of fear memory...
April 24, 2018: Bioscience, Biotechnology, and Biochemistry
Wen Ma, Pierre Waffo-Téguo, Michäel Jourdes, Hua Li, Pierre-Louis Teissedre
Flavan-3-ols are units incorporating condensed tannin, which are widely present in grape and wine. They play a considerable role in wine sensory perception such as astringency, bitterness and mouth-feel. In grape and wine, the flavan-3-ols reported to date are (epi)catechin, (epi)gallocatechin, (epi)gallocatechin gallate and (epi)catechin glycoside. This study now shows the presence of a new flavan-3-ol epicatechin vanillate in grape seed and red wine. A putative unknown flavan-3-ol derived from grape seed was targeted by LC-HRMS/MS...
September 1, 2018: Food Chemistry
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