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Chemical Characterization of an Encapsulated Red Wine Powder and Its Effects on Neuronal Cells.
Molecules. 2018 Apr 07; 23(4)M

Abstract

Red wine polyphenols are known for their implications for human health protection, although they suffer from high instability. For this reason, a red wine powder was prepared by freeze-drying encapsulation in maltodextrin/arabic gum matrix, and its composition was determined by means of high-performance liquid chromatography coupled quadrupole time-of-flight mass spectrometry (HPLC-MS-QTOF). More than thirty polyphenols, including anthocyanins, flavanols, flavonols, phenolic acids and stilbenoids, were identified. Some of the main quantified polyphenols were: malvidin-3-O-glucoside, malvidin 3-O-(6″-acetyl-glucose), petunidin-3-O-glucoside, quercetin-3-O-glucuronide, syringenin-3-O-glucoside, epicatechin, gallic acid and syringic acid. The biological activity of this de-alcoholized and encapsulated red wine on human neuroblastoma SH-SY5Y cells was studied. The results showed that the encapsulated red wine powder has active redox properties, as verified by performing reactive oxygen species (ROS) analysis utilizing a neuronal model. This could help explain its action against the neurotoxicity induced by 6-hydroxydopamine (6-OHDA).

Authors+Show Affiliations

Faculty of Engineering and Agricultural Sciences, Pontifical Catholic University of Argentina, Buenos Aires C1107AAZ, Argentina. diegofer2484@gmail.com. National Scientific and Technical Research Council (CONICET), Buenos Aires C1425FQB, Argentina. diegofer2484@gmail.com. Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), E-28040 Madrid, Spain. diegofer2484@gmail.com.Faculty of Engineering and Agricultural Sciences, Pontifical Catholic University of Argentina, Buenos Aires C1107AAZ, Argentina. jchirife@gmail.com.Faculty of Engineering and Agricultural Sciences, Pontifical Catholic University of Argentina, Buenos Aires C1107AAZ, Argentina. zamoramariacl@gmail.com. National Scientific and Technical Research Council (CONICET), Buenos Aires C1425FQB, Argentina. zamoramariacl@gmail.com.Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), E-28040 Madrid, Spain. s.depascualteresa@csic.es.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29642422

Citation

Rocha-Parra, Diego, et al. "Chemical Characterization of an Encapsulated Red Wine Powder and Its Effects On Neuronal Cells." Molecules (Basel, Switzerland), vol. 23, no. 4, 2018.
Rocha-Parra D, Chirife J, Zamora C, et al. Chemical Characterization of an Encapsulated Red Wine Powder and Its Effects on Neuronal Cells. Molecules. 2018;23(4).
Rocha-Parra, D., Chirife, J., Zamora, C., & de Pascual-Teresa, S. (2018). Chemical Characterization of an Encapsulated Red Wine Powder and Its Effects on Neuronal Cells. Molecules (Basel, Switzerland), 23(4). https://doi.org/10.3390/molecules23040842
Rocha-Parra D, et al. Chemical Characterization of an Encapsulated Red Wine Powder and Its Effects On Neuronal Cells. Molecules. 2018 Apr 7;23(4) PubMed PMID: 29642422.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical Characterization of an Encapsulated Red Wine Powder and Its Effects on Neuronal Cells. AU - Rocha-Parra,Diego, AU - Chirife,Jorge, AU - Zamora,Clara, AU - de Pascual-Teresa,Sonia, Y1 - 2018/04/07/ PY - 2018/03/14/received PY - 2018/03/23/revised PY - 2018/03/23/accepted PY - 2018/4/13/entrez PY - 2018/4/13/pubmed PY - 2018/9/11/medline KW - HPLC-MS-QTOF KW - antioxidant KW - cell culture KW - encapsulation KW - neuronal KW - polyphenol KW - wine JF - Molecules (Basel, Switzerland) JO - Molecules VL - 23 IS - 4 N2 - Red wine polyphenols are known for their implications for human health protection, although they suffer from high instability. For this reason, a red wine powder was prepared by freeze-drying encapsulation in maltodextrin/arabic gum matrix, and its composition was determined by means of high-performance liquid chromatography coupled quadrupole time-of-flight mass spectrometry (HPLC-MS-QTOF). More than thirty polyphenols, including anthocyanins, flavanols, flavonols, phenolic acids and stilbenoids, were identified. Some of the main quantified polyphenols were: malvidin-3-O-glucoside, malvidin 3-O-(6″-acetyl-glucose), petunidin-3-O-glucoside, quercetin-3-O-glucuronide, syringenin-3-O-glucoside, epicatechin, gallic acid and syringic acid. The biological activity of this de-alcoholized and encapsulated red wine on human neuroblastoma SH-SY5Y cells was studied. The results showed that the encapsulated red wine powder has active redox properties, as verified by performing reactive oxygen species (ROS) analysis utilizing a neuronal model. This could help explain its action against the neurotoxicity induced by 6-hydroxydopamine (6-OHDA). SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/29642422/Chemical_Characterization_of_an_Encapsulated_Red_Wine_Powder_and_Its_Effects_on_Neuronal_Cells_ L2 - http://www.mdpi.com/resolver?pii=molecules23040842 DB - PRIME DP - Unbound Medicine ER -