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 EFEK ANTIBAKTERI SUPERNATAN JUS ANGGUR MERAH YANG DIISOLASI DENGAN KECEPATAN SENTRIFUGASI 12.000 rpm TERHADAP PERTUMBUHAN S. MUTANS

2016 ◽  
Vol 3 (2) ◽  
pp. 81
Author(s):  
Dini Rachmawati ◽  
Sumarno . ◽  
Anggi Wahyu Nur Cahyani
Keyword(s):  
Streptococcus Mutans ◽  
Brain Heart Infusion ◽  
Grape Juice ◽  
Control Group ◽  
Dilution Method ◽  
Control Group Design ◽  
Post Test ◽  
Red Grape Juice ◽  
Red Grape

Background: Streptococcus mutans (S.mutans) is a gram-positive bacteria in oral cavity which produced acid as the common cause of dental caries. In order to prevent the growth or kill Streptococcus mutans, antibacterial is required. Red grape (Vitis vinifera) is suspected to contain antibacterial.Method: An experimental study using the post test only control group design is carried out to Streptococcus mutans with tube dilution method and streaking on the Brain Heart Infusion. A range of concentration from 40%, 50%, 60%, 70%, 80%, 90%, 98%. The control group are group of bacteria and red grape juice control.Result: The analysis of Minimum Inhibitor Bactericidal (MIC) is show a difference absorbent value as the given concentration (Anova, p<0,05). The correlation test show is strong reciprocal association between concentration of res grape juice and absorbent value (r=-0,978; p< 0,05). The analysis of Minimum Bactericidal Concentration (MBC) is shows difference of the number of colonies as given concentration (Anova, p<0,05). The correlation reveals a very strong reciprocal association between concentration of red grape juice and the number of Streptococcus mutans colonies growth (r=-0,925; p< 0,05).Conclusion: The conclusion is supernatant of red grape juice has effect the growth as antibacterial agent on Streptococcus mutans in vitro, with MIC at concentration 60% and MBC at concentration 80%

scholarly journals Antiradical Activity and in Vitro Inhibition of Helicobacter Pylori by Italian Red Wines

2009 ◽  
Vol 4 (2) ◽  
pp. 1934578X0900400 ◽  
Author(s):  
Marco Biagi ◽  
Elisabetta Miraldi ◽  
Natale Figura ◽  
Daniela Giachetti
Keyword(s):  
Antiradical Activity ◽  
Grape Juice ◽  
Red Wines ◽  
The Past ◽  
Therapeutic Benefits ◽  
Novel Approach ◽  
Red Grape Juice ◽  
H Pylori ◽  
Red Grape

The relevance of H. pylori to the pathogenesis of gastritis and gastroduodenal ulcers has been proposed for about the past 25 years; the presence of this bacterium is now established as the main risk factor in the development of stomach carcinomas and lymphomas. Antibiotic treatment does not always inhibit or kill H. pylori because of the potential side effects of antibiotic resistance. Previous research has indicated that red wines have therapeutic benefits against this bacterium. The purpose of our study was to determine the potential of Italian red wines to inhibit H. pylori in a laboratory medium and to compare their antimicrobial activity with that of red grape juice and with isolated procyanidins. The antiradical capacity of Italian red wines was also determined. In conclusion, a novel approach is offered coupling antioxidant benefits of red wines with synergistic effectiveness.

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.

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.

Co‐products of beef processing enhance non‐haem iron absorption in an in vitro digestion/caco‐2 cell model

2018 ◽  
Vol 54 (4) ◽  
pp. 1256-1264 ◽  
Author(s):  
Elisabeth A. A. O'Flaherty ◽  
Paraskevi Tsermoula ◽  
Eileen E. O'Neill ◽  
Nora M. O'Brien
Keyword(s):  
Iron Absorption ◽  
Cell Model ◽  
In Vitro Digestion ◽  
Beef Processing ◽  
Haem Iron

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

High degradation and no bioavailability of artichoke miRNAs assessed using an in vitro digestion/Caco-2 cell model

2018 ◽  
Vol 60 ◽  
pp. 68-76 ◽  
Author(s):  
Aldo Cavallini ◽  
Fiorenza Minervini ◽  
Antonella Garbetta ◽  
Catia Lippolis ◽  
Gaetano Scamarcio ◽  
...  
Keyword(s):  
Cell Model ◽  
In Vitro Digestion ◽  
No Bioavailability

scholarly journals Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1681
Author(s):  
Constanza Pavez-Guajardo ◽  
Sandra R. S. Ferreira ◽  
Simone Mazzutti ◽  
María Estuardo Guerra-Valle ◽  
Guido Sáez-Trautmann ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Atmospheric Pressure ◽  
Antioxidant Activities ◽  
Ohmic Heating ◽  
Grape Juice ◽  
In Vitro Digestion ◽  
Total Polyphenols ◽  
Initial Concentration ◽  
In Vitro Bioaccessibility

Fruits are sources of bioactive compounds (BACs), such as polyphenols. This research aimed to study the in vitro bioaccessibility of polyphenols from enriched apple snacks with grape juice and determine their antioxidant capacity. Impregnation (I) treatments were carried out at atmospheric pressure and in a vacuum (IV) at 30, 40, and 50 °C and their combinations with ohmic heating (OH), I/OH, and IV/OH. Later, samples were dehydrated by forced convection at 40, 50, and 60 °C. Enriched samples were subjected to in vitro digestion. The total polyphenols, monomeric polyphenols, and antioxidant activities were determined from recovered extracts. Results showed that total polyphenols present in higher concentrations in the gastric phase, 271.85 ± 7.64 mg GAE/100 g d.m. Monomeric polyphenols’ behavior during in vitro digestion for the VI/OH 50 °C and dried treatment (60 °C) was descending, mainly in quercetin, which decreased by 49.38% concerning the initial concentration, before digestion. The cyanin, catechin, epicatechin, and epigallocatechin decreased by 26.66%, 20.71%, 23.38%, and 21.73%, respectively. Therefore, based on obtained results, the IV/OH 50 °C treatment (dried 60 °C) is the best combination to incorporate polyphenols from grape juice.

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

scholarly journals Starch Digestion Enhances Bioaccessibility of Anti-Inflammatory Polyphenols from Borlotti Beans (Phaseolus vulgaris)

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 295
Author(s):  
Perez-Hernandez ◽  
Nugraheni ◽  
Benohoud ◽  
Sun ◽  
Hernández-Álvarez ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Cell Model ◽  
In Vitro Digestion ◽  
Enzymatic Digestion ◽  
Mrna Levels ◽  
Starch Digestion ◽  
Granule Structure ◽  
Domestic Processing ◽  
Anti Inflammatory

The consumption of beans has been associated with chronic disease prevention which may be attributed to the polyphenols present in the seed coat and endosperm. However, their bioaccessibility is likely to be limited by interactions with bean matrix components, including starch, protein and fibre. The aim of this project was to evaluate the effect of domestic processing and enzymatic digestion on the bioaccessibility of polyphenols from Borlotti beans (Phaseolus vulgaris) and to test their anti-inflammatory properties in a macrophage cell model. In vitro digestion of cooked beans released twenty times more polyphenols (40.4 ± 2.5 mg gallic acid equivalents (GAE)/g) than domestic processing (2.22 ± 0.1 mg GAE/g), with starch digestion contributing to the highest release (30.9 ± 0.75 mg GAE/g). Fluorescence microscopy visualization of isolated bean starch suggests that polyphenols are embedded within the granule structure. LC-MS analysis showed that cooked Borlotti bean contain flavonoids, flavones and hydroxycinnamic acids, and cooked bean extracts exerted moderate anti-inflammatory effects by decreasing mRNA levels of IL1β and iNOS by 25% and 40%, respectively. In conclusion, the bioaccessibility of bean polyphenols is strongly enhanced by starch digestion. These polyphenols may contribute to the health benefits associated with bean consumption.

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