Malvidin-3-glucoside bioavailability in humans after ingestion of red wine, dealcoholized red wine and red grape juice

2001 ◽  
Vol 40 (3) ◽  
pp. 113-120 ◽  
Author(s):  
Achim Bub ◽  
Bernhard Watzl ◽  
Daniel Heeb ◽  
Gerhard Rechkemmer ◽  
Karlis Briviba
Keyword(s):  
Red Wine ◽  
Grape Juice ◽  
Red Grape Juice ◽  
Red Grape

Effects of red grape juice polyphenols in NADPH oxidase subunit expression in human neutrophils and mononuclear blood cells

2009 ◽  
Vol 102 (8) ◽  
pp. 1125-1135 ◽  
Author(s):  
Alberto Dávalos ◽  
Gema de la Peña ◽  
Carolina C. Sánchez-Martín ◽  
M. Teresa Guerra ◽  
Begoña Bartolomé ◽  
...  
Keyword(s):  
Nadph Oxidase ◽  
Red Wine ◽  
Grape Juice ◽  
Cell Types ◽  
Human Neutrophils ◽  
Superoxide Anion Production ◽  
Oxidase Subunit ◽  
Subunit Expression ◽  
Red Grape Juice ◽  
Red Grape

The NADPH oxidase enzyme system is the main source of superoxide anions in phagocytic and vascular cells. NADPH oxidase-dependent superoxide generation has been found to be abnormally enhanced in several chronic diseases. Evidence is accumulating that polyphenols may have the potential to improve cardiovascular health, although the mechanism is not fully established. Consumption of concentrated red grape juice, rich in polyphenols, has been recently shown to reduce NADPH oxidase activity in circulating neutrophils from human subjects. In the present work we studied whether red grape juice polyphenols affected NADPH oxidase subunit expression at the transcription level. For this, we used human neutrophils and mononuclear cells from peripheral blood, HL-60-derived neutrophils and the endothelial cell line EA.hy926.Superoxide production was measured with 2′7′-dichlorofluorescein diacetate or lucigenin, mRNA expression by real-time RT-PCR and protein expression by Western blot. Each experiment was performed at least three times. In all cell types tested, red grape juice, dealcoholised red wine and pure polyphenols decreased superoxide anion production. Red grape juice and dealcoholised red wine selectively reduced p47phox, p22phox and gp91phox expression at both mRNA and protein levels, without affecting the expression of p67phox. Pure polyphenols, particularly quercetin, also reduced NADPH oxidase subunit expression, especially p47phox, in all cell types tested. The present results showing that red grape juice polyphenols reduce superoxide anion production provide an alternative mechanism by which consumption of grape derivatives may account for a reduction of oxidative stress associated with cardiovascular and/or inflammatory diseases related to NADPH oxidase superoxide overproduction.

Bioavailability of anthocyanidin-3-glucosides following consumption of red wine and red grape juice

2003 ◽  
Vol 81 (5) ◽  
pp. 423-435 ◽  
Author(s):  
Thomas Frank ◽  
Michael Netzel ◽  
Gabriele Strass ◽  
Roland Bitsch ◽  
Irmgard Bitsch
Keyword(s):  
Urinary Excretion ◽  
Red Wine ◽  
Grape Juice ◽  
Relative Bioavailability ◽  
Pharmacokinetic Parameters ◽  
Total Anthocyanins ◽  
Urine Concentrations ◽  
Red Grape Juice ◽  
Excretion Rates ◽  
Red Grape

Pharmacokinetic parameters and the bioavailability of several dietary anthocyanins following consumption of red wine and red grape juice were compared in nine healthy volunteers. They were given a single oral dose of either 400 mL of red wine (279.6 mg total anthocyanins) or 400 mL of red grape juice (283.5 mg total anthocyanins). Within 7 h, the urinary excretion of total anthocyanins was 0.23 and 0.18% of the administered dose following red grape juice and red wine ingestion, respectively. Pharmacokinetic parameters derived from plasma and urine concentrations exhibited higher variability after ingestion of red grape juice. Compared to red grape juice anthocyanins, the relative bioavailability of red wine anthocyanins was calculated to be 65.7, 61.3, 61.9, 291.5, 57.1, and 76.3% for the glucosides of cyanidin, delphinidin, malvidin, peonidin, petunidin, and its sum (referred to as total anthocyanins), respectively. Bioequivalence was established for none of the anthocyanins. On a low level, urinary excretion of anthocyanins was fast, and the excretion rates seem to exhibit monoexponential characteristics over time after ingestion of both red grape juice and red wine. Due to low bioavailability, any significant contribution of anthocyanins to health protecting properties of red wine or red grape juice seems questionable, but the clinical relevance of these findings awaits further investigation.Key words: pharmacokinetics, anthocyanins, glycosides, bioavailability, humans.

scholarly journals Bioavailability and Biokinetics of Anthocyanins From Red Grape Juice and Red Wine

2004 ◽  
Vol 2004 (5) ◽  
pp. 293-298 ◽  
Author(s):  
Roland Bitsch ◽  
Michael Netzel ◽  
Thomas Frank ◽  
Gabriele Strass ◽  
Irmgard Bitsch
Keyword(s):  
Antioxidant Activity ◽  
Urinary Excretion ◽  
Red Wine ◽  
Elimination Rate ◽  
Grape Juice ◽  
Anthocyanin Content ◽  
Glucose Content ◽  
Total Anthocyanins ◽  
Red Grape Juice ◽  
Red Grape

In a comparative study, 9 healthy volunteers ingested a single oral dose of 400 mL red grape juice or red wine with dose-adjusted anthocyanin content (283.5mg or279.6mg, resp.) in crossover. The content of anthocyanin glucosides was detected in plasma and urinary excretion. Additionally, the plasmatic antioxidant activity was assessed after intake. Based on the plasma content, biokinetic criteria of the single anthocyanins were calculated, such as AUC,cmax,tmax, and the elimination ratet1/2. The urinary excretion of total anthocyanins differed significantly and amounted to0.18% (red wine) and0.23% (red grape juice) of the administered dose. Additionally, the plasmatic antioxidant activity increased to higher levels after juice ingestion compared to wine. The intestinal absorption of the anthocyanins of red grape juice seemed to be improved compared to red wine, suggesting a possible synergistic effect of the glucose content of the juice. The improved absorption resulted in an enhanced plasmatic bioactivity.

scholarly journals Comparing the Effect of Grape Fermentative Product and Fresh Red Grape Juice on Antioxidant Biomarkers of Liver Mitochondria Isolated From Rats in Vitro

2021 ◽  
Vol 9 (1) ◽  
pp. 21-28
Author(s):  
Amir Keshavarzi ◽  
◽  
Akram Ranjbar ◽  
Nejat Kheiripour ◽  
Ali Ghaleiha ◽  
...  
Keyword(s):  
Rat Liver ◽  
Red Wine ◽  
Antioxidant Properties ◽  
Grape Juice ◽  
Liver Mitochondria ◽  
Rat Liver Mitochondria ◽  
Isolated Mitochondria ◽  
Antioxidant Agents ◽  
Red Grape Juice ◽  
Red Grape

Background: Mitochondria are a source of reactive oxygen species (ROS), and several natural compounds are used as antioxidant agents. This study aimed to investigate and compare the effects of fresh grape juice red wine on oxidative stress biomarkers in rat liver mitochondria. Materials and Methods: In this regard, mitochondria were isolated from the liver of 27 male Wistar rats (220-250 g). The isolated mitochondria were cultured in different doses of red wine and fresh red grape juice for 24, 48, and 72 h. After treatment, total antioxidant capacity, lipid peroxidation, total thiol groups, and catalase activity were determined in the isolated mitochondria of the rat liver. Results: The results confirmed the oxidant/antioxidant effects of red wine and fresh red grape juice at different times. Conclusion: According to the results, the fresh red grape juice showed higher antioxidant properties than red wine in the liver mitochondrial samples.

scholarly journals Comparison of Flow Injection-MS/MS and LC-MS/MS for the Determination of Ochratoxin A

Toxins ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 547
Author(s):  
Kai Zhang
Keyword(s):  
Ochratoxin A ◽  
Flow Injection ◽  
Internal Standard ◽  
Grape Juice ◽  
Tandem Mass ◽  
Triple Quadrupole ◽  
On Line ◽  
Red Grape Juice ◽  
Red Grape

Two methods for measuring ochratoxin A in corn, oat, and grape juice were developed and compared. Flow injection (FI) and on-line liquid chromatography (LC) performances were evaluated separately, with both methods using a triple quadrupole tandem mass spectrometer (MS/MS) for quantitation. Samples were fortified with 13C uniformly labeled ochratoxin A as the internal standard (13C-IS) and prepared by dilution and filtration, followed by FI- and LC-MS/MS analysis. For the LC-MS/MS method, which had a 10 min run time/sample, recoveries of ochratoxin A fortified at 1, 5, 20, and 100 ppb in corn, oat, red grape juice, and white grape juice ranged from 100% to 117% with RSDs < 9%. The analysis time of the FI-MS/MS method was <60 s/sample, however, the method could not detect ochratoxin A at the lowest fortification concentration, 1 ppb, in all tested matrix sources. At 5, 20, and 100 ppb, recoveries by FI-MS/MS ranged from 79 to 117% with RSDs < 15%. The FI-MS/MS method also had ~5× higher solvent and matrix-dependent instrument detection limits (0.12–0.35 ppb) compared to the LC-MS/MS method (0.02–0.06 ppb). In the analysis of incurred corn and oat samples, both methods generated comparable results within ±20% of reference values, however, the FI-MS/MS method failed to determine ochratoxin A in two incurred wheat flour samples due to co-eluted interferences due to the lack of chromatographic separation.

Red Grape Juice Inhibits Iron Availability:  Application of an in Vitro Digestion/Caco-2 Cell Model

2002 ◽  
Vol 50 (23) ◽  
pp. 6935-6938 ◽  
Author(s):  
Francesca Boato ◽  
Gary M. Wortley ◽  
Rui Hai Liu ◽  
Raymond P. Glahn
Keyword(s):  
Cell Model ◽  
Grape Juice ◽  
In Vitro Digestion ◽  
Iron Availability ◽  
Red Grape Juice ◽  
Red Grape

scholarly journals Concentrated red grape juice exerts antioxidant, hypolipidemic, and antiinflammatory effects in both hemodialysis patients and healthy subjects

2006 ◽  
Vol 84 (1) ◽  
pp. 252-262 ◽  
Author(s):  
Patricia Castilla ◽  
Rocío Echarri ◽  
Alberto Dávalos ◽  
Francisca Cerrato ◽  
Henar Ortega ◽  
...  
Keyword(s):  
Healthy Subjects ◽  
Grape Juice ◽  
Hemodialysis Patients ◽  
Red Grape Juice ◽  
Red Grape ◽  
Antiinflammatory Effects

Growth Characteristics of Aciduric Sporeforming Bacilli Isolated from Fruit Juices

1994 ◽  
Vol 57 (12) ◽  
pp. 1080-1083 ◽  
Author(s):  
D. F. SPLlTTSTOESSER ◽  
J. J. CHUREY ◽  
C. Y. LEE
Keyword(s):  
Phenolic Compounds ◽  
Apple Juice ◽  
Grape Juice ◽  
Growth Characteristics ◽  
Potato Dextrose Agar ◽  
Rich Media ◽  
The Rich ◽  
Red Grape Juice ◽  
Red Grape ◽  
Optimal Ph

Two aciduric, aerobic, sporeforming bacteria were isolated from pasteurized juices. The gram-positive, catalase-positive rods produced spores that were located subterminally in a swollen sporangium. The cultures had an optimal pH of 3.5–4.0 for growth and preferred potato dextrose agar over many of the rich media usually used for cultivating sporeforming bacteria. Spore inocula grew well in apple juice and white grape juice. Red grape juice was inhibitory, perhaps because of the concentrations of certain phenolic compounds. The spores were sufficiently heat resistant (D90 values of 16 to 23 min and z-values of 7.2 to 7.7°C) to survive commercial pasteurization processes.

Effect of ultrasound processing on anthocyanins and color of red grape juice

2010 ◽  
Vol 17 (3) ◽  
pp. 598-604 ◽  
Author(s):  
B.K. Tiwari ◽  
A. Patras ◽  
N. Brunton ◽  
P.J. Cullen ◽  
C.P. O’Donnell
Keyword(s):  
Grape Juice ◽  
Red Grape Juice ◽  
Red Grape

scholarly journals PHYSICOCHEMICAL COMPOSITION AND SENSORY ANALYSIS OF WHOLE JUICE EXTRACTED FROM GRAPES IRRADIATED WITH ULTRAVIOLET C

2017 ◽  
Vol 39 (3) ◽  
Author(s):  
TAÍSA CERATTI TREPTOW ◽  
FERNANDA WOUTERS FRANCO ◽  
LAURA GIZELE MASCARIN ◽  
LUISA HELENA RYCHECKI HECKTHEUER ◽  
CLÁUDIA KAEHLER SAUTTER
Keyword(s):  
Phenolic Compounds ◽  
Ultraviolet Irradiation ◽  
Storage Period ◽  
Grape Juice ◽  
Cabernet Sauvignon ◽  
Physicochemical Composition ◽  
Beneficial Effects ◽  
Red Grape Juice ◽  
Red Grape ◽  
Uv C

ABSTRACT Grape juice has been widely studied due to the presence of phenolic compounds and its beneficial effects on human health. Ultraviolet irradiation C (UV-C) can increase the content of phenolic compounds and anthocyanins and contribute to sensory acceptability. The aim of this study was to evaluate the effect of different doses of ultraviolet irradiation C (UV-C) on ‘Trebbiano’, ‘Niagara Branca’, ‘Isabel’ and ‘Cabernet Sauvignon’ grapes, as well as effect of the storage period. Juices were elaborated and evaluated for physicochemical analyses, and for the sensorial analysis in irradiated samples. In ‘Niagara Branca’ and ‘Trebbiano’ cultivars, storage and irradiation promoted few physicochemical alterations, and sensorially, irradiation reduced the intensity of flavor and color attributes. In juices from ‘Isabel’ and ‘Cabernet Sauvignon’ cultivars, the storage period led to the concentration of sugars and irradiation influenced physicochemical parameters and increased the intensity of aroma attribute at dose of 2 kJ m-2. Thus, UV-C irradiation contributes little for the improvement of white grape juices; however, it favors some sensory attributes in red grape juice, requiring further studies to elucidate the influence of UV-C irradiation on the phenolic and volatile composition of grape juice.

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