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Évolutions Structurales Et Propriétés Biologiques Des Polyphénols Au Cours De La Maturation Des Baies De Vitis Vinifera Nawel Benbouguerra

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Évolutions Structurales Et Propriétés Biologiques Des Polyphénols Au Cours De La Maturation Des Baies De Vitis Vinifera Nawel Benbouguerra Évolutions structurales et propriétés biologiques des polyphénols au cours de la maturation des baies de vitis vinifera Nawel Benbouguerra To cite this version: Nawel Benbouguerra. Évolutions structurales et propriétés biologiques des polyphénols au cours de la maturation des baies de vitis vinifera. Médecine humaine et pathologie. Université Montpellier, 2020. Français. NNT : 2020MONTG041. tel-03209979 HAL Id: tel-03209979 https://tel.archives-ouvertes.fr/tel-03209979 Submitted on 27 Apr 2021 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. THÈSE POUR OBTENIR LE GRADE DE DOCTEUR DE L’UNIVERSITÉ DE MONTPELLIER En Sciences Alimentaires École doctorale GAIA – Biodiversité, Agriculture, Alimentation, Environnement, Terre, Eau Unité de recherche : UMR Sciences Pour l’œnologie Évolutions structurales et propriétés biologiques des polyphénols au cours de la maturation des baies de vitis vinifera Présentée par Nawel Benbouguerra Le 30 octobre 2020 Sous la direction de M. Cédric Saucier et M. Tristan Richard Devant le jury composé de Cédric SAUCIER, Professseu r à l’Université de Montpellier Directeur Tristan RICHARD, Profess seur à l’Université de Bordeaux Directeur Dominique DELMAS, Profess eur à l’université de Bourgogne Président Patricia TAILLANDIER, Professeur à Toulouse INP-ENSIACET Rapporteur Grégory Da Costa , Maître de Conférences à l’Université de Bordeaux Examinateur François GARCIA, Maître de Conférences à l’Université de Montpellier Examinateur 1 Dédicaces À Dieu Tout-puissant : Merci de m’avoir tout donné pour réussir dans la vie. À mes chers parents « Houria et Mebarek » qui n’ont jamais cessé, de formuler des prières à mon égard de me soutenir et de m’épauler pour que je puisse atteindre mes objectifs, vous êtes ma vie. À mes chers frères et sœurs «Rachid, Youcef, Karim et Nabil , Nassima et Souad» : Merci de me faire confiance et d’être toujours autour de moi, je vous aime beaucoup . À mes beaux-frères (Abd el Kader et Saoudi), A mes belles sœurs (Samah, Amina, Fatiha et Aya), merci pour votre soutien. À mes anges ; Azzedine, Nabila, Raouf, Ammar, Djamila, Ilyes, Chaima, Donia, Zakaria, Fadhila, Hadjer, Oussama, Assia, Ines et Sirine. À mes copines , ma deuxième famille à l’étranger ; Rihab BENABBAS, Sonia BOUDAOUD Meriem DADOUCH et Asma CHELAGHEMA, merci pour les bons moments inoubliables, merci pour votre soutien, que Dieu vous protège. 2 Table des matières Dédicaces .................................................................................................................. 2 Résumé ..................................................................................................................... 7 Abstract ..................................................................................................................... 8 Remerciements ......................................................................................................... 9 Valorisation des travaux de recherche : .................................................................. 11 Liste des figures ...................................................................................................... 12 Liste des tableaux.................................................................................................... 13 Liste des abréviations .............................................................................................. 14 Introduction générale ............................................................................................... 17 Chapitre 1 : Bibliographie ....................................................................................... 20 1. Le raisin au cours de la maturation ................................................................ 21 1.1. Le raisin .................................................................................................... 21 1.2. Le développement de la baie du raisin ...................................................... 23 2. Les polyphénols du raisin ………………………………………………………… 25 2.1. Biosynthèse générale, familles de composés (flavonoïdes/non-flavonoïdes) …………………………………………………………………………………….26 2.1.1. Les flavonoïdes ............................................................................................. 28 2.1.1.1. Les flavanols ................................................................................ 28 2.1.1.2. Les anthocyanes .......................................................................... 29 2.1.1.3. Les flavanones ............................................................................. 30 2.1.1.4. Les flavonols ................................................................................ 31 2.1.1.5. Les flavones ................................................................................. 31 2.1.1.6. Les isoflavones............................................................................. 32 2.1.2. Les non- flavonoïdes ..................................................................................... 32 3 2.1.2.1. Les stilbènes ................................................................................ 32 2.1.2.2. Les acides phénols ....................................................................... 34 2.2. Accumulation et concentration en composés phénoliques au cours de la maturation du raisin rouge................................................................................... 35 2.2.1. Les polyphénols totaux .................................................................................. 35 2.2.2. Les flavanols .................................................................................................. 35 2.2.3. Les anthocyanes ........................................................................................... 36 2.2.4. Les stilbènes .................................................................................................. 37 2.2.5. Les flavonols .................................................................................................. 37 3. Les activités biologiques du raisin ................................................................. 42 3.1. L’a ctivité antioxydante ............................................................................... 42 3.1.1. Espèces réactives oxygénées et stress oxydant ........................................... 42 3.1.2. Antioxydants .................................................................................................. 44 3.1.3. Détermination de la capacité antioxydante .................................................... 47 3.1.3.1. Tests spectrophotométriques ....................................................... 47 3.1.3.2. Tests électrochimiques ................................................................. 50 3.2. L’a ctivité anti-inflammatoire ....................................................................... 50 3.2.1. Inflammation .................................................................................................. 50 3.2.2. Marqueurs de l’inflammation .......................................................................... 51 3.2.3. Complications de l’inflammation .................................................................... 52 3.3. L’ activité antidiabétique ............................................................................. 53 3.3.1. Physiopathologie du diabète .......................................................................... 53 3.3.2. Diagnostiques, symptômes et complications du diabète ............................... 56 3.3.3. Traitements pharmacologiques ..................................................................... 58 3.3.4. Traitements par les polyphénols .................................................................... 60 References .............................................................................................................. 61 Chapitre 2: Les stilbènes du raisin et du vin et leurs propriétés anti-obésité .......... 88 4 Background ............................................................................................................. 90 Scope an d Approach .............................................................................................. 90 Key Findings and Conclusions ................................................................................ 90 Abbreviation list ....................................................................................................... 91 Highlights ................................................................................................................. 95 Introduction .............................................................................................................. 95 Stilbenes content in grape berries and wine .................................................. …… 104 Grape berries stilbenes ..................................................................................... 104 Stage of ripening ..................................................................................................... 107 Grape varieties and species ...................................................................................
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