The Role of Copper(II) in the Bridging Reactions of (+)-Catechin by Glyoxylic Acid in a Model White Wine

2003 ◽  
Vol 51 (21) ◽  
pp. 6204-6210 ◽  
Author(s):  
Andrew C. Clark ◽  
Paul D. Prenzler ◽  
Geoffrey R. Scollary
Keyword(s):  
Glyoxylic Acid ◽  
White Wine

scholarly journals Binding of CML-Modified as Well as Heat-Glycated β-lactoglobulin to Receptors for AGEs Is Determined by Charge and Hydrophobicity

2020 ◽  
Vol 21 (12) ◽  
pp. 4567 ◽  
Author(s):  
Hannah E. Zenker ◽  
Malgorzata Teodorowicz ◽  
Arifa Ewaz ◽  
R.J. Joost van Neerven ◽  
Huub F.J. Savelkoul ◽  
...  
Keyword(s):  
Secondary Structure ◽  
Tertiary Structure ◽  
Glyoxylic Acid ◽  
Native Page ◽  
Galectin 3 ◽  
Carboxymethyl Lysine ◽  
Antigen Presenting ◽  
Age Receptors ◽  
Β Lactoglobulin

Intake of dietary advanced glycation end products (AGEs) is associated with inflammation-related health problems. Nε-carboxymethyl lysine (CML) is one of the best characterised AGEs in processed food. AGEs have been described as ligands for receptors present on antigen presenting cells. However, changes in protein secondary and tertiary structure also induce binding to AGE receptors. We aimed to discriminate the role of different protein modifications in binding to AGE receptors. Therefore, β-lactoglobulin was chemically modified with glyoxylic acid to produce CML and compared to β-lactoglobulin glycated with lactose. Secondary structure was monitored with circular dichroism, while hydrophobicity and formation of β-sheet structures was measured with ANS-assay and ThT-assay, respectively. Aggregation was monitored using native-PAGE. Binding to sRAGE, CD36, and galectin-3 was measured using inhibition ELISA. Even though no changes in secondary structure were observed in all tested samples, binding to AGE receptors increased with CML concentration of CML-modified β-lactoglobulin. The negative charge of CML was a crucial determinant for the binding of protein bound CML, while binding of glycated BLG was determined by increasing hydrophobicity. This shows that sRAGE, galectin-3, and CD36 bind to protein bound CML and points out the role of negatively charged AGEs in binding to AGE receptors.

Insights into the organic labelling effect: the special case of wine

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Janine Macht ◽  
Jeanette Klink-Lehmann ◽  
Betina Piqueras-Fiszman ◽  
Monika Hartmann
Keyword(s):  
Product Category ◽  
White Wine ◽  
Halo Effect ◽  
Mediation Effects ◽  
Content Type ◽  
Subjective Knowledge ◽  
Mediating Role ◽  
Organic Wine ◽  
Knowledge And Attitude

PurposeWhile research shows that organic labels are perceived positively for most food products, the findings are more ambiguous for wine. This may be due to the complexity of the product. Accordingly, the labelling effect might be influenced by people's prior knowledge of wines and their attitudes towards organic wines and thus be more pronounced for certain consumer groups. Providing insights into those moderators could help to steer people towards sustainable wine consumption. Therefore, this paper aims to investigate the effect of organic labelling on consumers' liking of, and their willingness to pay (WTP) for white wine, and the role of potential moderators.Design/methodology/approachA wine tasting experiment was conducted using a within-subjects design (n = 214). The mediating role of expected liking and the moderating roles of subjective knowledge and attitude towards organic wine were analysed using the MEMORE macro in SPSS.FindingsThe results do not confirm an overall positive halo effect of labelling on liking of organic wine. Nevertheless, a positive halo effect on actual liking was observed for those respondents who have a positive attitude towards organic wine. Furthermore, an overall positive effect of organic labelling on WTP was found. Mediation effects could not be confirmed.Originality/valueThis study used an experimental design that considers not only expected liking but also actual liking and WTP for organic wines. Using a moderation-mediation framework helps to better understand consumers' quality evaluation and WTP for organic wine. Finally, it could be shown that the organic halo is more complex for the product category of wine than others have previously stated.

scholarly journals Wine: An Aspiring Agent in Promoting Longevity and Preventing Chronic Diseases

Diseases ◽  
2018 ◽  
Vol 6 (3) ◽  
pp. 73 ◽  
Author(s):  
Eleni Pavlidou ◽  
Maria Mantzorou ◽  
Aristeidis Fasoulas ◽  
Christina Tryfonos ◽  
Dimitris Petridis ◽  
...  
Keyword(s):  
Human Health ◽  
Chronic Diseases ◽  
Mediterranean Diet ◽  
Red Wine ◽  
White Wine ◽  
Wine Consumption ◽  
Beneficial Role ◽  
Pubmed Database ◽  
The Mediterranean

Introduction: Moderate wine consumption is a characteristic of the Mediterranean diet. Studies around the world have shown a beneficial effect of moderate alcohol intake, especially wine, on health. This review aims to critically summarise the most recent studies that investigate the beneficial effects of moderate wine intake on human health. Methods: The PubMed database was comprehensively searched to identify trials published from 2013 to 2018 that investigated the association between moderate wine consumption and health. Results: The most recent studies confirm the valuable role of moderate wine consumption, especially red wine, in the prevention and treatment of chronic diseases such as cardiovascular disease, metabolic syndrome, cognitive decline, depression, and cancer. In the meantime, recent studies also highlight the beneficial role of red wine against oxidative stress and in favour of desirable gut bacteria. The beneficial role of red wine has been attributed to its phytochemical compounds, as highlighted by clinical trials, where the effect of red wine has been compared to white wine, non-alcoholic wine, other alcoholic drinks, and water. Conclusions: Moderate wine intake, at 1–2 glasses per day as part of the Mediterranean diet, has been positively associated with human health promotion, disease prevention, and disease prognosis.

scholarly journals Effects of White Wine Consumption on Weight in Rats: Do Polyphenols Matter?

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Ana Marija Milat ◽  
Ivana Mudnić ◽  
Ivica Grković ◽  
Nikola Ključević ◽  
Mia Grga ◽  
...  
Keyword(s):  
Weight Gain ◽  
Total Energy ◽  
Energy Intake ◽  
Efficiency Index ◽  
White Wine ◽  
Total Energy Intake ◽  
Male Rats ◽  
Sprague Dawley ◽  
Wine Polyphenols

Introduction. Effects of white wine and the role of wine polyphenols on weight gain in rats of different age were examined in the 4-week-voluntary-consumption trial.Methods and Materials. Biochemically characterized standard (low polyphenols, W) and macerated (high polyphenolic content, PW) white wines were compared. One- and three-month-old Sprague-Dawley male rats (n=78) were used. Each age group was subdivided into water-only-drinking controls (C), W, and PW-drinking animals. Daily wine and total liquid consumption, food intake, and body weight were measured, and energy intake and feed efficiency index were calculated.Results. In both age categories, wine-drinking animals consumed less food and gained less weight in comparison to C (181 ± 2, 179 ± 6, and 201 ± 5 in younger animals and 32 ± 5, 28 ± 6, and 47 ± 4 grams in older animals, resp.), regardless of wine type. Total energy intake was the lowest in PW-drinking animals.Conclusion. Wine-drinking animals gained less weight in comparison to C, regardless of the wines’ polyphenol content. Although our results are indicative of the major role of nonphenolic constituents of the wines (probably ethanol), the modifying role of wine phenolics on weight gain cannot be excluded as the group consuming PW had lower total energy intake than other groups.

A quantitative study of rat uterine sympathetic innervation during pregnancy and post partum

2006 ◽  
Vol 18 (5) ◽  
pp. 525 ◽  
Author(s):  
R. Chávez-Genaro ◽  
P. Lombide ◽  
G. Anesetti
Keyword(s):  
Quantitative Study ◽  
Post Partum ◽  
Sympathetic Innervation ◽  
Glyoxylic Acid ◽  
Late Pregnancy ◽  
Uterine Horn ◽  
Pregnant Rats ◽  
Tissue Sections ◽  
Hormonal Milieu

In mammals, pregnancy induces a transient and extensive degeneration of uterine sympathetic innervation. We used the models of unilateral oviduct ligation and in oculo myometrium transplant in pregnant rats to address the role of stretching forces and/or hormone milieu in the loss of sympathetic innervation. The sympathetic fibres of the uterine horn and in oculo myometrial transplants were quantified on tissue sections processed by the glyoxylic acid technique. In normal pregnant rats, the density of uterine horn innervation was significantly reduced at late pregnancy and recovery took place during post partum. The empty horn of pregnant rats showed no significant changes in density of myometrial innervation during pregnancy or post partum. In oculo myometrial transplants were organotypically reinnervated in virgin animals. When the transplants were exposed to gestational hormonal milieu, few or no fibres were observed to the end of pregnancy; however, a significant increase at post partum was observed. Results showed that both the effects of stretching and the hormone milieu derived from the fetus–placenta complex play a role as inductors of changes on sympathetic myometrial innervation during pregnancy and support the idea that immature muscular uterine fibres are more susceptible to the effects of pregnancy than those originating from adult animals.

The role of light, temperature and wine bottle colour on pigment enhancement in white wine

2012 ◽  
Vol 135 (4) ◽  
pp. 2934-2941 ◽  
Author(s):  
Daniel A. Dias ◽  
Trevor A. Smith ◽  
Kenneth P. Ghiggino ◽  
Geoffrey R. Scollary
Keyword(s):  
White Wine ◽  
Role Of Light ◽  
Wine Bottle

Gastroesophageal reflux induced by white wine: the role of acid clearance and "rereflux"

2002 ◽  
Vol 97 (3) ◽  
pp. 561-567 ◽  
Author(s):  
Christian Pehl ◽  
Martina Frommherz ◽  
Barbara Wendl ◽  
Albrecht Pfeiffer
Keyword(s):  
Gastroesophageal Reflux ◽  
White Wine ◽  
Acid Clearance

scholarly journals Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5297
Author(s):  
Daniela Fracassetti ◽  
Sara Limbo ◽  
Natalia Messina ◽  
Luisa Pellegrino ◽  
Antonio Tirelli
Keyword(s):  
Sulfur Dioxide ◽  
Light Exposure ◽  
Dimethyl Disulfide ◽  
White Wine ◽  
Protective Role ◽  
Experimental Conditions ◽  
White Wines ◽  
Hydrolysable Tannins ◽  
The Impact

Light exposure of white wine can cause a light-struck taste (LST), a fault induced by riboflavin (RF) and methionine (Met) leading to the formation of volatile sulfur compounds (VSCs), including methanethiol (MeSH) and dimethyl disulfide (DMDS). The study aimed to investigate the impact of different antioxidants, i.e., sulfur dioxide (SO2), glutathione (GSH) and chestnut tannins (CT), on preventing LST in model wine (MW) and white wine (WW), both containing RF and Met. Both MW and WW samples were added with the antioxidants, either individually or in different combinations, prior to 2-h light exposure and they were stored in the dark for 24 months. As expected, the light induced the degradation of RF in all the conditions assayed. Met also decreased depending on the antioxidants added. The presence of antioxidants limited the formation of LST as lower concentrations of VSCs were found in both MW and WW samples. In the latter matrix, neither MeSH nor DMDS were detected in the presence of CT, while only DMDS was found in WW+GSH, WW+SO2+GSH and WW+CT+SO2 samples at a concentration lower than the perception thresholds. Considering the antioxidants individually, the order of their effectiveness was CT ≥ GSH > SO2 in WW under the adopted experimental conditions. The results indicate tannins as an effective enological tool for preventing LST in white wine and their use will be further investigated in different white wines under industrial scale.

Sign in / Sign up

Export Citation Format

Share Document