Abstract
Moderate wine consumption is associated with human health benefits (reduction of cardiovascular risk and neurodegenerative diseases, decrease of onset of certain cancers) attributed to a series of bioactive compounds, mainly polyphenols, with antioxidant power capable of counteracting the negative action of free radicals. Polyphenols are naturally present in the grapes, but an additional amount originates during winemaking. The aim of this work was to assess the ability of four commercial and two indigenous Saccharomyces cerevisiae strains to produce bioactive compounds (tyrosol, hydroxytyrosol, tryptophol, melatonin and glutathione) during alcoholic fermentation. In order to exclude the fraction of antioxidant compounds naturally occurring in grapes, the strains were inoculated in a synthetic must. At the end of fermentation the bioactive compounds were analysed by High-Performance Liquid Chromatography, while antioxidant activity was measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. Moreover, freeze-dried samples, originating from the experimental wines, were used to perform ex-vivo assays on cultured cells (RAW 264.7 murine macrophages) with the aim to evaluate their antioxidant and anti-inflammatory activities. The results indicated that the production of the considered bioactive compounds is a strain-specific property; therefore, the different yeast strains utilized during fermentation have different capabilities to modify the antioxidant and anti-inflammatory properties of the wine.
Highlights
The possible effects of wine on human health have stimulated many studies in the last 30 years.The beginning dates back to 1992, when Renaud and de Lorgeril published a study in The Lancet [1]revealing that a higher wine consumption in the French population in comparison with other industrialized countries caused a lower incidence of coronary heart disease, despite the intake of high levels of saturated fat associated with the traditional French diet
The four commercial and two indigenous S. cerevisiae strains were inoculated in synthetic must instead of real must in order to exclude the fraction of antioxidant compounds naturally present in grapes
Data from IκB expression levels confirmed the result: with the exception of the sample obtained from the S. cerevisiae P8 strain, all the other samples were able to revert the decrease in IκB levels in LPS-treated cells, confirming anti-inflammatory activity
Summary
The possible effects of wine on human health have stimulated many studies in the last 30 years.The beginning dates back to 1992, when Renaud and de Lorgeril published a study in The Lancet [1]revealing that a higher wine consumption in the French population in comparison with other industrialized countries caused a lower incidence of coronary heart disease, despite the intake of high levels of saturated fat associated with the traditional French diet. Many epidemiological studies were carried out on wine demonstrating that individuals consuming daily moderate amounts of wine (i.e., 30 g of ethanol for men and 15 g for women), display a reduction of cardiovascular mortality and an improvement of antioxidant parameters, when compared with individuals who abstain or who drink alcohol to excess [2,3,4,5]. These health benefits are attributed to a series of phenolic compounds, mainly flavonoids. Red wine is known as one of the most important sources of dietary polyphenols [6,7,8] and their health-promoting properties on several human disorders like cardiovascular and neurodegenerative diseases, some cancers, obesity, diabetes, allergies, and osteoporosis are reported in literature [7,9,10,11,12,13,14]
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