Chemical Characterization of an Encapsulated Red Wine Powder and Its Effects on Neuronal Cells

Autor: Diego Rocha-Parra, Sonia de Pascual-Teresa, Jorge Chirife, Clara Zamora
Přispěvatelé: Ministerio de Economía, Industria y Competitividad (España), Consejo Superior de Investigaciones Científicas (España), European Commission
Jazyk: angličtina
Rok vydání: 2018
Předmět:
0301 basic medicine
Antioxidant
antioxidant
medicine.medical_treatment
Pharmaceutical Science
Mass Spectrometry
Analytical Chemistry
chemistry.chemical_compound
Flavonols
ANTIOXIDANT
Drug Discovery
POLYPHENOL
Gallic acid
ENCAPSULATION
wine
polyphenol
encapsulation
HPLC-MS-QTOF
cell culture
neuronal
Chromatography
High Pressure Liquid
chemistry.chemical_classification
Neurons
VINO TINTO
ANTIOXIDANTES
food and beverages
Maltodextrin
Malvidin
Neuroprotective Agents
Chemistry (miscellaneous)
ENCAPSULACION
Molecular Medicine
Powders
Otras Ingenierías y Tecnologías
CELL CULTURE
Cell Survival
Capsules
INGENIERÍAS Y TECNOLOGÍAS
Models
Biological
Article
Cell Line
Alimentos y Bebidas
lcsh:QD241-441
03 medical and health sciences
Gum Arabic
lcsh:Organic chemistry
Polysaccharides
POLIFENOLES
medicine
Humans
Physical and Theoretical Chemistry
Oxidopamine
purl.org/becyt/ford/2.11 [https]
Wine
NEURONAS
Chromatography
Organic Chemistry
NEURONAL
WINE
Polyphenols
QUIMICA
Syringic acid
030104 developmental biology
purl.org/becyt/ford/2 [https]
chemistry
Polyphenol
Reactive Oxygen Species
Zdroj: Molecules, Vol 23, Iss 4, p 842 (2018)
Molecules. 2018;23(4):842
Repositorio Institucional (UCA)
Pontificia Universidad Católica Argentina
instacron:UCA
Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry
Molecules; Volume 23; Issue 4; Pages: 842
Digital.CSIC. Repositorio Institucional del CSIC
instname
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
ISSN: 1420-3049
Popis: Red wine polyphenols are known for their implications for human health protection, although they suffer from high instability. For this reason, a red wine powder was prepared by freeze-drying encapsulation in maltodextrin/arabic gum matrix, and its composition was determined by means of high-performance liquid chromatography coupled quadrupole time-of-flight mass spectrometry (HPLC-MS-QTOF). More than thirty polyphenols, including anthocyanins, flavanols, flavonols, phenolic acids and stilbenoids, were identified. Some of the main quantified polyphenols were: malvidin-3-O-glucoside, malvidin 3-O-(6”-acetyl-glucose), petunidin-3-O-glucoside, quercetin-3-O-glucuronide, syringenin-3-O-glucoside, epicatechin, gallic acid and syringic acid. The biological activity of this de-alcoholized and encapsulated red wine on human neuroblastoma SH-SY5Y cells was studied. The results showed that the encapsulated red wine powder has active redox properties, as verified by performing reactive oxygen species (ROS) analysis utilizing a neuronal model. This could help explain its action against the neurotoxicity induced by 6-hydroxydopamine (6-OHDA).
We want to thank EMHE “Enhancing Mobility between Latin-American and Caribbean countries and Europe” Program at CSIC for grant MHE-200007 and Ministerio de Economía, Industria y Competitividad for grant AGL2016-76832-R.
Databáze: OpenAIRE
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