Polyphenolic characterization of merlot, tannat and syrah skin extracts at different degrees of maturity and anti-inflammatory potential in RAW 264.7 cells
| Autor: | Tristan Richard, François Garcia, Ruth Hornedo-Ortega, Josep Valls-Fonayet, Stéphanie Krisa, Cédric Saucier, Nawel Benbouguerra |
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| Přispěvatelé: | Sciences Pour l'Oenologie (SPO), Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Unité de Recherche Oenologie [Villenave d'Ornon], Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), ANR-11-INBS-0010,METABOHUB,Développement d'une infrastructure française distribuée pour la métabolomique dédiée à l'innovation(2011) |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
Antioxidant medicine.medical_treatment antioxidant activity Plant Science phenolic compounds lcsh:Chemical technology 01 natural sciences Health Professions (miscellaneous) Microbiology Article chemistry.chemical_compound 0404 agricultural biotechnology Flavonols medicine lcsh:TP1-1185 Food science Winemaking grapes anti-inflammatory chemistry.chemical_classification Vitis vinifera Chemistry Miyabenol C 010401 analytical chemistry fungi food and beverages Ripening 04 agricultural and veterinary sciences 040401 food science ripening 0104 chemical sciences 3. Good health Proanthocyanidin Polyphenol [SDE]Environmental Sciences Composition (visual arts) Food Science |
| Zdroj: | Foods Foods, MDPI, 2021, 10 (3), pp.1-14. ⟨10.3390/foods10030541⟩ Volume 10 Issue 3 Foods, Vol 10, Iss 541, p 541 (2021) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods10030541⟩ |
| Popis: | (1) Background: Both sensory quality and healthy attributes of Vitis vinifera grapes used for winemaking are closely related with the polyphenolic composition of their skins. (2) Methods: In this study, the polyphenolic characterization (flavan-3-ols, procyanidins, flavonols, stilbenes, anthocyanins) was investigated by ultra performance liquid chromatography coupled to a triple quadrupole mass spectrometer (UPLC-QqQ-MS). Skins from Vitis vinifera Merlot, Tannat, and Syrah red grape varieties cultivated in the south of France at different stages of ripening in 2018 were used. The anti-inflammatory and the antioxidant potential of the extracts were evaluated by the measure of nitric oxide (NO) and the intracellular reactive oxygen species production (ROS) in lipopolysaccharide (LPS)-stimulated macrophages. (3) Results: 41 polyphenols were quantified in all samples. Generally, the flavan-3-ol and procyanidin content decreased during ripening whereas the anthocyanins and stilbenes increased. In addition, as a novelty of this work, a wide identification and characterization of monomeric and oligomeric stilbenes was assessed by using authentic standards isolated in our laboratory, some of them (parthenocissin A and miyabenol C) reported for the first time in Merlot, Tannat and Syrah cultivars. The before-veraison skin extracts of all studied varieties, exhibited higher NO and ROS productions inhibition (> 50%) proving both antioxidant and anti-inflammatory properties. |
| Databáze: | OpenAIRE |
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