Rootstocks Influence the Response of Ripening Grape Berries to Leafroll
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Natural Sources, Pharmacokinetics, Biological Activities and Health Benefits of Hydroxycinnamic Acids and Their Metabolites
nutrients Review Natural Sources, Pharmacokinetics, Biological Activities and Health Benefits of Hydroxycinnamic Acids and Their Metabolites Matej Sova 1,* and Luciano Saso 2 1 Faculty of Pharmacy, University of Ljubljana, Aškerˇceva7, 1000 Ljubljana, Slovenia 2 Department of Physiology and Pharmacology "Vittorio Erspamer", Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy; [email protected] * Correspondence: matej.sova@ffa.uni-lj.si; Tel.: +386-1-476-9556 Received: 24 June 2020; Accepted: 22 July 2020; Published: 23 July 2020 Abstract: Hydroxycinnamic acids (HCAs) are important natural phenolic compounds present in high concentrations in fruits, vegetables, cereals, coffee, tea and wine. Many health beneficial effects have been acknowledged in food products rich in HCAs; however, food processing, dietary intake, bioaccessibility and pharmacokinetics have a high impact on HCAs to reach the target tissue in order to exert their biological activities. In particular, metabolism is of high importance since HCAs’ metabolites could either lose the activity or be even more potent compared to the parent compounds. In this review, natural sources and pharmacokinetic properties of HCAs and their esters are presented and discussed. The main focus is on their metabolism along with biological activities and health benefits. Special emphasis is given on specific effects of HCAs’ metabolites in comparison with their parent compounds. Keywords: diet; natural compounds; phenolic acids; hydroxycinnamic acids; metabolites; pharmacokinetic properties; biological activities; health effects 1. Introduction Our diet rich in plant food contains several health-beneficial ingredients. Among such ingredients, polyphenols represent one of the most important natural compounds. Phenolic compounds are members of probably the largest group of plant secondary metabolites and have the main function to protect the plants against ultraviolet radiation or invasion by pathogens [1,2]. -
Phenolic Profile of Sercial and Tinta Negra Vitis Vinifera L
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Repositório Digital da Universidade da Madeira Food Chemistry 135 (2012) 94–104 Contents lists available at SciVerse ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Phenolic profile of Sercial and Tinta Negra Vitis vinifera L. grape skins by HPLC–DAD–ESI-MSn Novel phenolic compounds in Vitis vinifera L. grape Rosa Perestrelo a,b, Ying Lu b, Sónia A.O. Santos c, Armando J.D. Silvestre c, Carlos P. Neto c, ⇑ José S. Câmara b, Sílvia M. Rocha a, a QOPNA, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal b CQM/UMa – Centro de Química da Madeira, Centro de Ciências Exactas e da Engenharia da, Universidade da Madeira, Campus Universitário da Penteada, 9000-390 Funchal, Portugal c CICECO, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal article info abstract Article history: This study represents the first phytochemical research of phenolic components of Sercial and Tinta Negra Received 25 November 2011 Vitis vinifera L. The phenolic profiles of Sercial and Tinta Negra V. vinifera L. grape skins (white and red Received in revised form 9 February 2012 varieties, respectively) were established using high performance liquid chromatography–diode array Accepted 17 April 2012 detection–electrospray ionisation tandem mass spectrometry (HPLC–DAD–ESI-MSn), at different ripening Available online 27 April 2012 stages (véraison and maturity). A total of 40 phenolic compounds were identified, which included 3 hydroxybenzoic acids, 8 hydroxycinnamic acids, 4 flavanols, 5 flavanones, 8 flavonols, 4 stilbenes, and Keywords: 8 anthocyanins. -
Influence of Short-Term Postharvest Ozone Treatments in Nitrogen Or Air Atmosphere on the Metabolic Response of White Wine Grapes
DIPARTIMENTO PER L’INNOVAZIONE NEI SISTEMI BIOLOGICI, AGROALIMENTARI E FORESTALI Corso di Dottorato di Ricerca BIOTECNOLOGIA DEGLI ALIMENTI - XXVII CICLO Influence of short-term postharvest ozone treatments in nitrogen or air atmosphere on the metabolic response of white wine grapes s.s.d. AGR/15 Tesi di dottorato di: Dott.ssa Katya Carbone Coordinatore del corso Tutore Prof. Marco Esti Prof. Fabio Mencarelli Firma Firma Data della discussione 4 giugno 2015 Influence of short-term postharvest ozone treatments in nitrogen or air atmosphere on the metabolic response of white wine grapes to my beloved family “gutta cavat lapidem non vi, sed saepe cadendo” 2 Ph.D. in Food Biotechnology - XXVII CICLO Katya Carbone The present Ph.D. thesis is based on the following publications 1. Carbone K. (2012). Effect of ozone postharvest treatment on the oxidative metabolism of grapes for wine production. In: Proc.s of the 17th Workshop on the “Developments in the Italian PhD Research in Food Science and Technology”, Cesena, 19-21 September 2012, pp. 289-290 2. Carbone K. (2013). Effects of ozone and nitrogen postharvest treatment on antioxidant compounds of wine grapes. In: Proc.s of the 18th Workshop on the “Developments in the Italian PhD Research in Food Science and Technology”, 25-27 September 2013, Conegliano, Italia, pp. 229-230. 3. Carbone K. (2014). Qualitative characterization, polyphenolic profiling and chemometric analysis of wine white grapes subjected to different ozone postharvest treatments. In: Proc.s of the 19th Workshop on the “Developments in the Italian PhD Research in Food Science and Biotechnology”, 24-26 September 2014, Bari, Italia, pp. -
Wine and Grape Polyphenols — a Chemical Perspective
Wine and grape polyphenols — A chemical perspective Jorge Garrido , Fernanda Borges abstract Phenolic compounds constitute a diverse group of secondary metabolites which are present in both grapes and wine. The phenolic content and composition of grape processed products (wine) are greatly influenced by the technological practice to which grapes are exposed. During the handling and maturation of the grapes several chemical changes may occur with the appearance of new compounds and/or disappearance of others, and con- sequent modification of the characteristic ratios of the total phenolic content as well as of their qualitative and quantitative profile. The non-volatile phenolic qualitative composition of grapes and wines, the biosynthetic relationships between these compounds, and the most relevant chemical changes occurring during processing and storage will be highlighted in this review. 1. Introduction Non-volatile phenolic compounds and derivatives are intrinsic com-ponents of grapes and related products, particularly wine. They constitute a heterogeneous family of chemical compounds with several compo-nents: phenolic acids, flavonoids, tannins, stilbenes, coumarins, lignans and phenylethanol analogs (Linskens & Jackson, 1988; Scalbert, 1993). Phenolic compounds play an important role on the sensorial characteris-tics of both grapes and wine because they are responsible for some of organoleptic properties: aroma, color, flavor, bitterness and astringency (Linskens & Jackson, 1988; Scalbert, 1993). The knowledge of the relationship between the quality of a particu-lar wine and its phenolic composition is, at present, one of the major challenges in Enology research. Anthocyanin fingerprints of varietal wines, for instance, have been proposed as an analytical tool for authen-ticity certification (Kennedy, 2008; Kontoudakis et al., 2011). -
Dietary Supplements Compendium Volume 1
2015 Dietary Supplements Compendium DSC Volume 1 General Notices and Requirements USP–NF General Chapters USP–NF Dietary Supplement Monographs USP–NF Excipient Monographs FCC General Provisions FCC Monographs FCC Identity Standards FCC Appendices Reagents, Indicators, and Solutions Reference Tables DSC217M_DSCVol1_Title_2015-01_V3.indd 1 2/2/15 12:18 PM 2 Notice and Warning Concerning U.S. Patent or Trademark Rights The inclusion in the USP Dietary Supplements Compendium of a monograph on any dietary supplement in respect to which patent or trademark rights may exist shall not be deemed, and is not intended as, a grant of, or authority to exercise, any right or privilege protected by such patent or trademark. All such rights and privileges are vested in the patent or trademark owner, and no other person may exercise the same without express permission, authority, or license secured from such patent or trademark owner. Concerning Use of the USP Dietary Supplements Compendium Attention is called to the fact that USP Dietary Supplements Compendium text is fully copyrighted. Authors and others wishing to use portions of the text should request permission to do so from the Legal Department of the United States Pharmacopeial Convention. Copyright © 2015 The United States Pharmacopeial Convention ISBN: 978-1-936424-41-2 12601 Twinbrook Parkway, Rockville, MD 20852 All rights reserved. DSC Contents iii Contents USP Dietary Supplements Compendium Volume 1 Volume 2 Members . v. Preface . v Mission and Preface . 1 Dietary Supplements Admission Evaluations . 1. General Notices and Requirements . 9 USP Dietary Supplement Verification Program . .205 USP–NF General Chapters . 25 Dietary Supplements Regulatory USP–NF Dietary Supplement Monographs . -
Metabolism of Nonesterified and Esterified Hydroxycinnamic Acids In
Article pubs.acs.org/JAFC Metabolism of Nonesterified and Esterified Hydroxycinnamic Acids in Red Wines by Brettanomyces bruxellensis † ‡ § § † Lauren M. Schopp, Jungmin Lee, James P. Osborne, Stuart C. Chescheir, and Charles G. Edwards*, † School of Food Science, Washington State University, Pullman, Washington 99164−6376, United States ‡ USDA−ARS−HCRU worksite, Parma, Idaho 83660, United States § Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, United States ABSTRACT: While Brettanomyces can metabolize nonesterified hydroxycinnamic acids found in grape musts/wines (caffeic, p- coumaric, and ferulic acids), it was not known whether this yeast could utilize the corresponding tartaric acid esters (caftaric, p- coutaric, and fertaric acids, respectively). Red wines from Washington and Oregon were inoculated with B. bruxellensis, while hydroxycinnamic acids were monitored by HPLC. Besides consuming p-coumaric and ferulic acids, strains I1a, B1b, and E1 isolated from Washington wines metabolized 40−50% of caffeic acid, a finding in contrast to strains obtained from California wines. Higher molar recoveries of 4-ethylphenol and 4-ethylguaiacol synthesized from p-coumaric and ferulic acids, respectively, were observed in Washington Cabernet Sauvignon and Syrah but not Merlot. This finding suggested that Brettanomyces either (a) utilized vinylphenols formed during processing of some wines or (b) metabolized other unidentified phenolic precursors. None of the strains of Brettanomyces studied metabolized caftaric or p-coutaric acids present in wines from Washington or Oregon. KEYWORDS: Brettanomyces, hydroxycinnamic acids, phenolic acids, cinnamates, volatile phenols ■ INTRODUCTION pool of precursors available for conversion to volatile phenols. 21 Brettanomyces has been regarded by some as the most severe In fact, Nikfardjam et al. -
Thiamine Modulates Metabolism of the Phenylpropanoid Pathway
Boubakri et al. BMC Plant Biology 2013, 13:31 http://www.biomedcentral.com/1471-2229/13/31 RESEARCH ARTICLE Open Access Thiamine modulates metabolism of the phenylpropanoid pathway leading to enhanced resistance to Plasmopara viticola in grapevine Hatem Boubakri1,2*, Anne Poutaraud2, Mohamed Ali Wahab3, Celine Clayeux4,5, Raymonde Baltenweck-Guyot2, Damien Steyer2,4, Christophe Marcic5, Ahmed Mliki1 and Isabelle Soustre-Gacougnolle6 Abstract Background: Previously, we have reported the ability of thiamine (vitamin B1) to induce resistance against Plasmopara viticola in a susceptible grapevine cv. Chardonnay. However, mechanisms underlying vitamins, especially, thiamine-induced disease resistance in grapevine are still largely unknown. Here, we assessed whether thiamine could modulate phenylpropanoid pathway-derived phytoalexins in grapevine plants, as well as, the role of such secondary metabolites in thiamine-induced resistance process to P. viticola. Results: Our data show that thiamine treatment elicited the expression of phenylpropanoid pathway genes in grapevine plants. The expression of these genes correlated with an accumulation of stilbenes, phenolic compounds, flavonoids and lignin. Furthermore, the total anti-oxidant potential of thiamine-treaded plants was increased by 3.5- fold higher level as compared with untreated-control plants. Four phenolic compounds are responsible of 97% of the total anti-oxidant potential of thiamine-treated plants. Among these compounds, is the caftaric acid, belonging to the hydroxy-cinnamic acids family. This element contributed, by its own, by 20% of this total anti-oxidant potential. Epifluorescence microscopy analysis revealed a concomitant presence of unbranched-altered P. viticola mycelia and stilbenes production in the leaf mesophyll of thiamine-treated inoculated plants, suggesting that stilbenes are an important component of thiamine-induced resistance in grapevine. -
Antioxidant Activities of Sonchus Oleraceus L
Antioxidant Activities of Sonchus oleraceus L. Sundara Mudiyanselage Maheshini Rangika Mawalagedera A thesis submitted to the Victoria University of Wellington in fulfilment of the requirements for the degree of Doctor of Philosophy in Ecology and Biodiversity Victoria University of Wellington 2014 ABSTRACT Supernumerary free radicals and other reactive species can cause oxidative damage in animal cells, potentially leading to non-infectious diseases. Diets rich in low molecular weight antioxidants (LMWAs) may prevent or arrest the pathogenesis of these diseases. Leaves of Sonchus oleraceus L. may be an excellent dietary LMWA source for humans given their apparent strong antioxidant activities in vitro. However, different S. oleraceus plants vary in their antioxidant capacity. Nothing is known of possible environmental effects on antioxidant potential. Equally, the effects of cooking and gastrointestinal digestion are unknown. The goals of this research were: (i) to study the effects of plant age, locality, and abiotic stressors on antioxidant potential; (ii) to study the effects of cooking and in vitro gastrointestinal digestion on antioxidant activity and uptake in human cells; and (iii) to study extractable antioxidant activities of S. oleraceus cell suspension cultures in relation to abiotic stressors. Antioxidant activities and levels of total phenolics, hydroxycinnamic acids and ascorbate increased as plants aged. An ecotype from Acacia Bay had a higher phenolic content and antioxidant activities than one from Oamaru; these differences were maintained across generations as well as in calli from in vitro cultures. This indicates heritability and genetic fidelity of antioxidant potential. Chilling and salinity had variable effects on concentrations of phenolics and antioxidant activities in plants, and the combination of the two stressors was not synergistic. -
Induction of Prenylated Isoflavonoids and Stilbenoids in Legumes
Induction of prenylated isoflavonoids and stilbenoids in legumes Siti Aisyah Thesis committee Promotor Prof. Dr H. Gruppen Professor of Food Chemistry Wageningen University Co-promotor Dr J.-P. Vincken Associate professor, Laboratory of Food Chemistry Wageningen University Other members Prof. Dr P.J.G.M. de Wit, Wageningen University Prof. Dr E.J. Smid, Wageningen University Prof. Dr S. de Saeger, Ghent University, Belgium Dr H.W.M. Hilhorst, Wageningen University This research was conducted under the auspices of the Graduate School VLAG (Advanced studies in Food Technology, Agrobiotechnology, Nutrition and Health Sciences). Induction of prenylated isoflavonoids and stilbenoids in legumes Siti Aisyah Thesis submitted in fulfilment of the requirements for the degree of doctor at Wageningen University by the authority of the Rector Magnificus Prof. Dr A. P. J. Mol, in the presence of the Thesis Committee appointed by the Academic Board to be defended in public on Tuesday 13 October 2015 at 11 a.m. in the Aula. Siti Aisyah Induction of prenylated isoflavonoids and stilbenoids in legumes 156 pages. PhD thesis, Wageningen University, Wageningen, NL (2015) With references, with summary in English ISBN: 978-94-6257-481-6 Abstract The germination of legume seeds in the presence or absence of stress factors was studied with respect to compositional changes in prenylated isoflavonoids and stilbenoids. Different strategies were applied using (i) different types of legume seed, (ii) different stress factors i.e. biotic, abiotic and their combination, and (iii) different time point of application of the fungus. Mass spectrometric tools to better characterize the position of prenyl groups in the molecules were optimized. -
Identification of Reaction Products of Caftaric Acid and Bisulfite Present In
Identification of reaction products of caftaric acid and bisulfite present in commercial wines using high resolution mass spectrometric and nuclear magnet resonance techniques Yoji Hayasaka1, Cory Black1, Jeremy Hack1,2, Paul Smith1 1 The Australian Wine Research Institute, PO Box 197, Glen Osmond (Adelaide) SA 5064, Australia 2 SA Metabolomics Facility, PO Box 197, Glen Osmond (Adelaide) SA 5064, Australia Corresponding author’s email: [email protected] O COOH HO COOH (E)-caftaric acid O The questions: OH HO Oxidation • Does caftaric acid react with bisulfite? O COOH • Do the reaction products of caftaric acid and bisulfite exist in commercial wines? O COOH (E)-caftaric acid-O-quinones O O OH Reasons behind the questions: + + NH O 2 H N HSO3¯ • Bisulfite and glutathione are strong nucleophilic compounds (electron donors) and act as antioxidants in HOOC N COOH H bisulfite ion O wine HS Glutathione (GSH) • Grape reaction product (GRP) can be formed by a nucleophilic attack of GSH on caftaric acid O- quinones which is induced by polyphenol oxidase in the presence of oxygen immediately after crushing NH SO3 COOH 2 H O O N grapes HOOC N COOH HO COOH H O O OH S O COOH HO • A large portion of free sulfur dioxide is hydrated at wine pH and therefore present in the form of the HO E COOH O reaction products? bisulfite ion (HSO ˉ) which is effective against oxidation OH 3 HO 2-S-glutathionyl-(E)-caftaric acid • Therefore, reaction products of bisulfite and caftaric acid in the O-quinone form are likely present in (Grape Reaction Product, GRP) wine HPLC chromatograms of a commercial wine monitoring [M-H]¯ To discover the reaction products using high resolution mass spectrometry (HPLC at m/z 390.998± 0.005 and UV absorption at 320 nm QTOF-MS analysis) : m/z 390.998 ± 0.005 : 320 nm absorbance a The following assumptions were made: 1. -
Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis Vinifera Cultivars Albillo Dorado And
foods Article Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén José Pérez-Navarro 1 , Pedro Miguel Izquierdo-Cañas 2,3, Adela Mena-Morales 2, Juan Luis Chacón-Vozmediano 2, Jesús Martínez-Gascueña 2, Esteban García-Romero 2, 1, 1, Isidro Hermosín-Gutiérrez y and Sergio Gómez-Alonso * 1 Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain; [email protected] 2 Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Spain; [email protected] (P.M.I.-C.); [email protected] (A.M.-M.); [email protected] (J.L.C.-V.); [email protected] (J.M.-G.); [email protected] (E.G.-R.) 3 Parque Científico y Tecnológico de Castilla-La Mancha, Paseo de la Innovación 1, 02006 Albacete, Spain * Correspondence: [email protected] In memoriam. y Received: 17 August 2020; Accepted: 10 September 2020; Published: 12 September 2020 Abstract: The ability to obtain different wines with a singular organoleptic profile is one of the main factors for the wine industry’s growth, in order to appeal to a broad cross section of consumers. Due to this, white wines made from the novel grape genotypes Albillo Dorado and Montonera del Casar (Vitis vinifera L.) were studied and compared to the well-known Airén at two consecutive years. Wines were evaluated by physicochemical, spectrophotometric, high-performance liquid chromatography–diode array detection–mass spectrometry, gas chromatography–mass spectrometry and sensory analyses. -
Perennial Peanut
Planta (2014) 239:1091–1100 DOI 10.1007/s00425-014-2038-x ORIGINAL ARTICLE Perennial peanut (Arachis glabrata Benth.) leaves contain hydroxycinnamoyl-CoA:tartaric acid hydroxycinnamoyl transferase activity and accumulate hydroxycinnamoyl-tartaric acid esters Michael L. Sullivan Received: 25 October 2013 / Accepted: 30 January 2014 / Published online: 21 February 2014 © Springer-Verlag Berlin Heidelberg (outside the USA) 2014 Abstract Many plants accumulate hydroxycinnamoyl determinants of donor and acceptor substrate specificity for esters to protect against abiotic and biotic stresses. Caffeoyl this important class of biosynthetic enzymes. An HTT gene esters in particular can be substrates for endogenous could also provide a means by genetic engineering for pro- polyphenol oxidases (PPOs). Recently, we showed that ducing caffeoyl- and other hydroxycinnamoyl-tartaric acid perennial peanut (Arachis glabrata Benth.) leaves con- esters in forage crops that lack them. tain PPO and identified one PPO substrate, caftaric acid (trans-caffeoyl-tartaric acid). Additional compounds were Keywords BAHD acyl transferase · Caftaric acid · believed to be cis- and trans-p-coumaroyl tartaric acid and Hydroxycinnamoyl-CoA:shikimic acid hydroxycinnamoyl cis- and trans-feruloyl-tartaric acid, but lack of standards transferase · Hydroxycinnamoyl-CoA:tartaric acid prevented definitive identifications. Here we characterize hydroxycinnamoyl transferase · Hydroxycinnamoyl-CoA enzymatic activities in peanut leaves to understand how caf- thiolesterase taric acid and related hydroxycinnamoyl esters are made in this species. We show that peanut leaves contain a hydrox- ycinnamoyl-CoA:tartaric acid hydroxycinnamoyl trans- Introduction ferase (HTT) activity capable of transferring p-coumaroyl, caffeoyl, and feruloyl moieties from CoA to tartaric acid Leaves of many plant species accumulate hydroxycinnamic 1 (specific activities of 11 2.8, 8 1.8, 4 0.8 pkat mg− acid derivatives, particularly hydroxycinnamoyl esters.