Wine Group Research Articles

Integrated Small Intestine Microbiota and Serum Metabolomics Reveal the Potential Mechanisms of Wine Steaming in Alleviating Rhubarb-Induced Diarrhea.

Long-term use of rhubarb (RH) commonly leads to diarrhea, which can be alleviated by steaming with wine. However, the specific mechanism by which wine steaming alleviates RH-induced diarrhea remains unknown. This study aims to reveal the underlying mechanisms of wine steaming in alleviating RH-induced diarrhea by examining small intestinal flora and serum metabolomics. Major anthraquinone and anthrone components were detected using ultra-performance liquid chromatography-mass spectrometry (UPLC-MS). Eighty-four ICR mice were randomly divided into control, RH, and RH steamed with wine (PRH) groups and were administered RH and PRH (1, 4, and 8 g/kg, i.g). for 14 consecutive days. Histopathological analysis was performed using hematoxylin-eosin staining. Levels of inflammatory factors and tight junction proteins, zonula occludens-1 (ZO-1) and occludin, in the small intestine were measured. The small intestine content was analyzed using 16S rRNA sequencing, and UPLC-MS was used to analyze endogenous metabolites. Levels of major anthraquinone and anthrone components decreased in PRH. Both RH and PRH groups showed varying degrees of loose stools and increased fecal water rates; the RH group exhibited more severe effects. Compared with the control group, RH caused small intestine injuries, increased levels of inflammatory cytokines, downregulated the expression of ZO-1 and occludin, and induced gut microbiota (GM) imbalance. The relative abundance of Lactobacillus decreased, while the relative abundance of Shigella and Streptococcus increased. However, PRH had a milder impact than RH. The glycerophospholipid metabolic pathway was involved in this effect. The levels of inflammatory cytokines and potential metabolites (sn-glycero-3-phosphoethanolamine) were positively correlated with Streptococcus infection, while the levels of ZO-1 and occludin were negatively correlated with Streptococcus infection. GM imbalance and abnormal glycerophospholipid metabolism contributed to impaired intestinal barrier function and inflammatory factor release, which may underlie RH-induced diarrhea, though PRH had a weaker effect. PRH alleviated RH-induced diarrhea by recovering GM balance, reducing ZO-1 and occludin expression, and decreasing the release of inflammatory factors. This mechanism may be linked to the reduced anthraquinone content. This study is the first to explore the mechanism of wine steaming in alleviating RH-induced diarrhea through small intestinal flora and serum metabolomics. It provides data to support the broader clinical use of RH and its safer application.

Phenolic Profile and Antioxidant Capacity of Skin-contact White Wines

Background: Skin-contact white wines (also known as amber, orange, or macerated white wines) go through extended maceration during fermentation, giving the wine a characteristic amber- or orange-like color and a unique flavor. Objective: This study aimed to compare the polyphenolic profile and antioxidant capacity of selected skin-contact white wines from three different regions including the ones prepared with the traditional Kakhetian method. Methods: Samples consisted of nine commercially available skin-contact white wines from Greece, United States and Georgia. Wines from Georgia were prepared with the traditional Kakhetian method. Several physicochemical properties, total phenolic content (TPC), ß-carotene, and mineral content were determined. Results: TPC ranged from 447 to 2211 mg GAE/L, antioxidant capacity measured using ABTS and DPPH ranged from 643 – 2088 μmol TE/L, and 584 – 4421 μmol TE/L, respectively. Mn, Ca, Mg and P content ranged from 3.6 – 18.2 mg/L, 406 - 772 mg/L, 1530 – 2770 mg/L, and 530 – 2200 mg/L, respectively. A Principal Component Analysis (PCA) of the eight phenolic compounds that were present in more than one wine (gallic acid, vanillic acid, caffeic acid, caftaric acid, 4-CQA=4-Caffeoylquinic acid, p-coumaric acid, catechin, and epicatechin) identified two groups of skin-contact wines. Group one included the three amber wines from Georgia (samples 1 to 3) made following the Kakhetian method and one orange wine from the USA (sample 9). Group two included the remaining samples from the USA (samples 7,8) and the three samples from Greece (samples 4-6). Conclusion: Skin-contact white wines, despite having an extended maceration during fermentation in common, can be quite different in polyphenol content and antioxidant capacity, perhaps due to differences in the processing conditions.

The color stability of artificial white spot lesions treated with resin infiltration after exposure to staining beverages

BackgroundTo evaluate the effect of staining beverages on the color-changing of resin-infiltrated artificial white spot lesions (WSLs).MethodsThirty-five artificial WSLs were created by pH cycling on flat bovine teeth specimens. The WSLs were treated with resin infiltration and were divided into five groups based on staining beverages: artificial saliva, coffee, wine, green tea, and Coca-Cola. These specimens were subjected to a 28-day exposure to the respective beverages. Color stability was assessed using a spectrophotometer at different time points: baseline, after 7, 14, 21, and 28 days of exposure, and repolishing. The color difference (∆E) between each time point and the baseline was calculated. Statistical analysis was performed using two-way measures ANOVA with a significance level of p = 0.05.ResultsAll resin-infiltrated specimens exposed to staining beverages for 7 days exhibited more significant color changes than those exposed to artificial saliva. The color change patterns varied based on the type of beverage. The color alterations intensified with extended immersion in the wine and Coca-Cola groups, while there were no significant differences in the color of specimens after 28 days of immersion in the coffee and green tea groups. However, after cleaning with pumice powder, all specimens showed significantly reduced color changes compared to those observed after 28 days of immersion, except those immersed in coffee.ConclusionsExposure of resin-infiltrated bovine tooth specimens to staining beverages resulted in a significant color alteration as the immersion time increased. However, the staining effect could be minimized by cleaning with pumice powder, except for the coffee group.Clinical relevanceAfter resin infiltration treatment, patients should be advised to minimize the consumption of colored beverages to prevent staining that could impact esthetic appearance.

Targeted analysis for the detection of phenolics and authentication of Albanian wines using LC-DAD/ESI–MS/MS combined with chemometric tools

In recent years, Albania has seen a significant increase in wine production, which can be attributed to the growing interest in the diversity of native grape varieties. Among the most popular grape varieties are Kallmet, Shesh i zi (ShiZ), Shesh i bardhë (ShiB), and Cerruje, which are known for their distinctive wines as well as the planted area. A study was conducted to investigate the influence of the territory and vintage on phenolic compounds of single-variety wines from these grape varieties. Liquid chromatography identified and quantified thirty-one phenolic compounds, sub-grouped into flavonoids and non-flavonoids, with diode-array detection coupled to electrospray ionization tandem mass spectrometry (LC–DAD–ESI/MSn). Within the red wines group, the ShiZ variety wine presented the highest phenolic content (1037 mg/L), followed by Kallmet cv. (539 mg/L); conversely, in the white wine group, the ShiB wines (699 mg/L) were distinguished from the Cerruje variety. Gallic acid was the main phenolic compound, followed by procyanidin B3. ShiB and ShiZ had the highest levels, at 215 and 136 mg/L, respectively. Among flavanols, (+)-catechin was found in the highest levels, with the maximum in Kallmet cv. red wine (58.9 mg/L), followed by (-)-epicatechin (29.1 mg/L). The ShiB wine had the highest content of flavonols, with quercetin-3-O-glucuronide and quercetin-3-O-glucoside as the main contributors. The highest quantity of stilbenoids belonged to Kallmet red wine (1.59 mg/L). Applying Principal Component Analysis (PCA) in red and white wine groups made a good separation possible according to variety and region. However, a separation according to vintage year was not successful.

Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation

Saccharomyces cerevisiae is a major actor in winemaking that converts sugars from the grape must into ethanol and CO2 with outstanding efficiency. Primary metabolites produced during fermentation have a great importance in wine. While ethanol content contributes to the overall profile, other metabolites like glycerol, succinate, acetate or lactate also have significant impacts, even when present in lower concentrations. S. cerevisiae is known for its great genetic diversity that is related to its natural or technological environment. However, the variation range of metabolic diversity which can be exploited to enhance wine quality depends on the pathway considered. Our experiment assessed the diversity of primary metabolites production in a set of 51 S. cerevisiae strains from various genetic backgrounds. Results pointed out great yield differences depending on the metabolite considered, with ethanol having the lowest variation. A negative correlation between ethanol and glycerol was observed, confirming glycerol synthesis as a suitable lever to reduce ethanol yield. Genetic groups were linked to specific yields, such as the wine group and high α-ketoglutarate and low acetate yields. This research highlights the potential of using natural yeast diversity in winemaking. It also provides a detailed data set on production of well known (ethanol, glycerol, acetate) or little-known (lactate) primary metabolites.

Tastings at Tea Time: The Princeton Wine Group

AbstractThis is the story of the Princeton Wine Group, a group whose membership has been relatively constant for almost 40 years. This group has enjoyed 244 blind tastings involving 1,708 different wines. A statistical analysis was performed at each tasting examining whether participants ranked the quality of wines similarly and whether the preferences of the group were correlated with several variables including professional wine ratings and the prices of the wine. The article concludes with a discussion of lessons learned from a lifetime of wine tastings.

Profiling factors, flavour parameters of port wines

In the multifaceted world of fortified sweet wines, port wines occupy a special place. Authentic Porto is a group of wines that is the hallmark of Portugal's unique wine region, which stretches along the picturesque valley of the Douro River. The name "Porto" regulated by European legislation can only be worn by wines made from grapes grown and vinified in this fertile land. It is worth mentioning that port wines are among the elite of the best dessert wines in the world, harmoniously complementing both dessert dishes and acting as an independent delicacy. The variety of port wines amazes the imagination of connoisseurs of this noble drink. They differ in color (white, pink, red, brown), aging time (multiple of 10 years) and degree of sweetness (from dry to sweet). Inexperienced port wine lovers often face a situation when they purchase wine that does not meet their expectations. This may be due, among other things, to the fact that there are wines on the market that imitate authentic Porto, but have nothing in common with it except the name. Here lies an important point: in the Russian Federation, wines are traditionally produced under the name "Port Wine", however, in terms of their parameters, style and taste, they differ significantly from their Portuguese counterparts. It is quite difficult for consumers to understand these nuances. These wines are of a national Russian character, and according to European legislation, they cannot be exported abroad because they do not comply with strict regulations established for authentic Porto, in particular, by geographical designation of origin. In this regard, grounds are required for the correct classification of this group of wines in order to avoid uncertainty in their places of sale and subsequent consumer disappointment due to the discrepancy between the desired and real flavor palette of the purchased port. An important factor influencing the taste and aroma of port wines is not only the grape variety used in its production, but also the place where it is grown, and the process of aging the wine. Aging plays a key role in the formation of a flavor bouquet of port wines. For this purpose, the wine is aged for a long period of time in bottles, tanks, and the best - oak barrels. At the same time, the finished wines acquire unique aromatic and taste parameters. The duration of aging can vary from several years to several decades, depending on the desired style and quality of the port. During the aging process in oak barrels, port wines undergo a complex biochemical process that forms the unique aromas and taste of the wine. Oak barrels also make their natural contribution to the bouquet of wine, adding delicate woody notes that give port wines depth and complexity. Thus, port wine is not just wine, it is a real art that combines the skill of winemakers, the natural characteristics of grapes, as well as the unique conditions of viticulture and winemaking. Its rich bouquet and complex taste make the wine a unique and inimitable drink that can satisfy the most refined taste. The purpose of this article is an in-depth acquaintance with the nuances of the flavor parameters of this unique wine, as well as revealing the differences between authentic Porto and Russian port wines.

Effect of short-term moderate intake of ice wine on hepatic glycolipid metabolism in C57BL/6J mice.

As the correlation between high fructose intake and metabolism-related diseases (e.g., obesity, fatty liver, and type 2 diabetes) has been increasingly reported, the health benefits of consuming ice wine high in fructose have been called into question. In this study, 6-week-old male C57BL/6J mice were divided into control (pure water), fructose (130 g L-1 fructose solution), alcohol (11% alcohol solution), low-dose (50% diluted ice wine) and high-dose ice wine (100% ice wine) groups to investigate the effects and mechanisms of short-term (4 weeks) ice wine intake on hepatic glycolipid metabolism in mice. The results showed that short-term consumption of ice wine suppressed the elevation of low-density lipoprotein cholesterol content and did not cause hepatic lipid accumulation compared with those of the fructose group. Meanwhile, ice wine had no significant effect on lipogenesis although it inhibited fatty acid oxidation via the PPARα/CPT-1α pathway. Compared with the control group, ice wine interfered with the elevation of fasting glucose and the insulin resistance index in a dose-dependent manner, and led to an increase in plasma uric acid levels, which may further contribute to the disruption of glucolipid metabolism. Overall, short-term moderate intake of ice wine over a 4-week period may not significantly affect hepatic glycolipid metabolism in C57BL/6J mice for the time being.

Physical activity, grape juice, red wine and resveratrol effects in cardiac remodeling of Wistar rats submitted to a high fat diet

Background: The association between regular physical activity and the polyphenol-rich drinks in models with a high fat diet, has not been sufficiently elucidated. Objective: The objective was to study the effects of the association among regular physical activity and polyphenol-rich drinks consumption in lipid profile and cardiac remodeling of Wistar rats submitted to the high fat diet. Methods: Rats Wistar, 90 days, 05 groups (n=10/group): Control Group (CG); High Fat Group (HG); Resveratrol Group (RG); Grape Juice Group (JG); Red Wine Group (WG); HG, RG, JG and WG received a high fat diet (20%). The animals performed a treadmill running protocol for 60 days. After, blood was collected for biochemical evaluation and heart was removed for histological analysis. Variables were expressed as mean ± standard deviation. ANOVA one way and Bonferroni or Tuckey`s as post-test, when appropriate, p < 0.05. Results: JG show higher total cholesterol (72.0 ±8.9 p<0.05) and HDL (28.0 ± 2.0 p<0.05) in relation to CG (total cholesterol = 57.8 ± 8.1, HDL = 24.4 ± 2.9). Collagen concentration: HG (9.65%, p<0.05) presented higher concentration in relation to the CG (3.68%), RG (4.73%), JG (3.57%) and WG (6.59%). Conclusions: It is concluded that the association between physical activity and drinks rich in polyphenols was able to protect the heart tissue from damage caused by the high fat diet.

Effect of SAM junctional tourniquet on respiration when applied in the axilla: A swine model

PurposeSAM junctional tourniquet (SJT) has been applied to control junctional hemorrhage. However, there is limited information about its safety and efficacy when applied in the axilla. This study aims to investigate the effect of SJT on respiration when used in the axilla in a swine model. MethodsEighteen male Yorkshire swines, aged 6-month-old and weighing 55 – 72 kg, were randomized into 3 groups, with 6 in each. An axillary hemorrhage model was established by cutting a 2 mm transverse incision in the axillary artery. Hemorrhagic shock was induced by exsanguinating through the left carotid artery to achieve a controlled volume reduction of 30% of total blood volume. Vascular blocking bands were used to temporarily control axillary hemorrhage before SJT was applied. In Group I, the swine spontaneously breathed, while SJT was applied for 2 h with a pressure of 210 mmHg. In Group II, the swine were mechanically ventilated, and SJT was applied for the same duration and pressure as Group I. In Group III, the swine spontaneously breathed, but the axillary hemorrhage was controlled using vascular blocking bands without SJT compression. The amount of free blood loss was calculated in the axillary wound during the 2 h of hemostasis by SJT application or vascular blocking bands. After then, a temporary vascular shunt was performed in the 3 groups to achieve resuscitation. Pathophysiologic state of each swine was monitored for 1 h with an infusion of 400 mL of autologous whole blood and 500 mL of lactated ringer solution. Tb and T0 represent the time points before and immediate after the 30% volume-controlled hemorrhagic shock, respectively. T30, T60, T90 and T120, denote 30, 60, 90, and 120 min after T0 (hemostasis period), while T150, and T180 denote 150 and 180 min after T0 (resuscitation period). The mean arterial pressure and heart rate were monitored through the right carotid artery catheter. Blood samples were collected at each time point for the analysis of blood gas, complete cell count, serum chemistry, standard coagulation tests, etc., and thromboelastography was conducted subsequently. Movement of the left hemidiaphragm was measured by ultrasonography at Tb and T0 to assess respiration. Data were presented as mean ± standard deviation and analyzed using repeated measures of two-way analysis of variance with pairwise comparisons adjusted using the Bonferroni method. All statistical analyses were processed using GraphPad Prism software. ResultsCompared to Tb, a statistically significant increase in the left hemidiaphragm movement at T0 was observed in Groups I and II (both p < 0.001). In Group III, the left hemidiaphragm movement remained unchanged (p = 0.660). Compared to Group I, mechanical ventilation in Group II significantly alleviated the effect of SJT application on the left hemidiaphragm movement (p < 0.001). Blood pressure and heart rate rapidly increased at T0 in all three groups. Respiratory arrest suddenly occurred in Group I after T120, which required immediate manual respiratory assistance. PaO2 in Group I decreased significantly at T120, accompanied by an increase in PaCO2 (both p < 0.001 vs. Groups II and III). Other biochemical metabolic changes were similar among groups. However, in all 3 groups, lactate and potassium increased immediately after 1 min of resuscitation concurrent with a drop in pH. The swine in Group I exhibited the most severe hyperkalemia and metabolic acidosis. The coagulation function test did not show statistically significant differences among three groups at any time point. However, D-dimer levels showed a more than 16-fold increase from T120 to T180 in all groups. ConclusionIn the swine model, SJT is effective in controlling axillary hemorrhage during both spontaneous breathing and mechanical ventilation. Mechanical ventilation is found to alleviate the restrictive effect of SJT on thoracic movement without affecting hemostatic efficiency. Therefore, mechanical ventilation could be necessary before SJT removal.

Differential Effects of White Wine and Ethanol Consumption on Survival of Rats after a Myocardial Infarction

Studies of the cardioprotective effects of wine are mainly focused on red wines, due to their much higher content of bioactive compounds relative to white wines. Although some studies indicate a cardioprotective effect of white wine, there is no clear consensus on the existence of additional benefits of white wine over ethanol. The aim of this study was to determine and compare the effects of moderate consumption of white wine and ethanol on the survival of rats subjected to surgically induced myocardial infarction (MI). Male Sprague Dawley rats (n = 74) were randomized into three groups: water only, white wine or a 13% v/v ethanol/water solution. After a four-week drinking period, MI was induced by ligating the left anterior descending artery. The survival rate was highest in the wine group (72.2%), and lowest in the water only group (47.8%). There was no statistically significant difference in survival between the ethanol and water groups. An analysis linking drinking volumes to survival outcomes revealed that lower ethanol consumption was more prevalent in rats that survived, indicating an upper limit for the protective effects of ethanol. An opposite finding was noticed in the wine group, where no deaths occurred in rats with an average daily white wine consumption of approximately 10 mL or more. We conclude that moderate consumption of white wine has a positive effect on survival after a myocardial infarction, which cannot be attributed only to ethanol, but also to other white wine constituents.

Establishing the geographical origin of some dry white wines according to ICP spectrometric and chemometric analysis

An important aspect of assessing authenticity of wines is determining their geographical origin. The aim of the present work was establishing geographical origin of wines produced from grape varieties of Chardonnay, Riesling and Muscat grown in different districts of Krasnodar Territory, from the results of ICP-spectrometry and chemometric methods. A significant difference in the concentration of Al, Ba, Ca and Rb in wines was observed depending on the grape variety, and a difference in Al, Ba, Rb, Fe, Li and Sr concentration depending on region of the grape origin. Concentrations of the elements in different groups of wines also had different deviation from the average values. A cluster structure of wine samples relative their origin districts, revealed using discriminant analysis, allowed to develop models with high prognostic properties for identifying geographical origin of wines. A quality criterion of the developed models was precision of classification, i.e. fraction of correctly identified wine samples. Neural networks demonstrated the maximum precision of classification (100 %) for all 153 wine samples used, followed by support vector machine (98.69 %) and general discriminant analysis (94.77 %). Among all metal concentrations, Sr, Li and Fe dominated in the importance of their contribution in the constructed statistical models for predicting the geographical origin of wines. The results of the studies showed that the machine learning methods oriented to high dimensional data together with ICP-spectrometry analysis can successfully solve problems of small dimension related to determining the geographical origin of wines on the basis of their component composition and name with the precision exceeding the traditional method of general discriminant analysis.

Evaluation of cardiovascular risk biomarkers after moderate consumption of red wine and cachaça in a randomized crossover trial: The Wine and Cachaça Study (WICAS).

Moderate daily consumption of alcohol (MDCA) is associated with cardiovascular risk (CVR) reduction in observational studies. Some researches have suggested that this benefit may be associated not only with red wine consumption but also with other beverages. However, there are no clinical trials evaluating the possible CVR benefit of Brazilian spirit (cachaça) in humans. This is a prospective, randomized, crossover study including healthy individuals initially assigned to a MDCA of cachaça or red wine for a period of 4 weeks. After a one-week abstinence period, the type of drink was changed for another 4 weeks of intervention. The MDCA for both beverages was determined as a dose equivalent to 28g of ethanol per day for men and 14g for women. CVR biomarkers analyses were performed before and after each intervention to assess the serologic status of C-reactive protein, lipid profile, platelet aggregation and glycemic profile. This study is registered on the ISRCTN platform under number 15978506. Of the 42 subjects initially randomized, 2 refused to continue in the study. The median age was 44.3±10.3 years and 19 were male (47.5%). Adherence to the protocol was considered ideal with 100% regular use in both interventions and only 3 individuals in each intervention group reported alcohol abuse. There was no significant variation in anthropometric measurements during the study, except for weight gain (0.7kg) in the red wine group (p=0.005). The median of the delta of platelet aggregation for MDCA of cachaça was 1.2% (-1.1 to 5.3) and the median of the delta to the MDCA of wine was-1.6% (-4.5 to 2) (p=0.02). The other biomarkers didn't show any statistically significant variation. Moderate consumption of wine and cachaça was related to variation in laboratory biomarkers of CVR related to atherosclerosis. There was significant weight gain during the period of wine consumption and there was observed a difference between platelet aggregation values after both interventions.

Decoding the Proanthocyanins Profile of Italian Red Wines

The Italian wine appellations system is organized in hundreds of origin wines, with unique characteristics that are protected with many denominations of origin. The aim of this work was to analyze and compare the proanthocyanin profile of 12 single-cultivar and single-vintage Italian red wine groups (Aglianico from Campania, Cannonau from Sardinia, Corvina from Veneto, Montepulciano from Abruzzo, Nebbiolo from Piedmont, Nerello Mascalese from Sicily, Primitivo from Apulia, Raboso Piave from Veneto, Sagrantino from Umbria, Sangiovese from Tuscany and Romagna, and Teroldego from Trentino), each one produced in their terroirs under ad hoc legal frameworks to guarantee their quality and origin. All wines were analyzed with a protocol that combined the phloroglucinolysis reaction with an LC-MS/MS instrument. The results underlined Sagrantino wines as the richest in proanthocyanins. Sangiovese, Montepulciano, Nerello, and Teroldego were the richest in B-ring trihydroxylated flavan-3-ols, and especially Nerello was the richest in prodelphinidins. Cannonau, Raboso Piave, Nerello, and Corvina were characterized by C-ring trans conformation flavan-3-ols. Nebbiolo and Corvina had high percentages of galloylated flavan-3-ols. Aglianico and Primitivo had the lowest percentages of B-ring trihydroxylated and C-ring trans conformation flavan-3-ols. This information should be useful in better understanding the Italian red wines and valorize them.

Cornus officinalis prior and post-processing: Regulatory effects on intestinal flora of diabetic nephropathy rats.

Background: Diabetic nephropathy (DN) is one of the most common and serious chronic complications in the clinic. Cornus officinalis has the effects of replenishing qi and nourishing yin, tonifying liver and kidney, and it is one of the main traditional Chinese medicines used clinically to treat diabetes and its complications. However, the effect and mechanism of Cornus officinalis before and after processing on intestinal flora of diabetic nephropathy need to be further elucidated. Methods: SD rats were randomly divided into a blank group (10 rats) and DN groups (70 rats). After 4 weeks of high-sugar and high-fat diet, the DN rat model was established by intraperitoneal injection of streptozotocin. After successful modeling, the rats were randomly divided into DN model group, irbesartan group (1.35 mg·kg−1), Cornus officinalis group (281.25 mg·kg−1), wine Cornus officinalis group (281.25 mg·kg−1), wine honey Cornus officinalis group (281.25 mg·kg−1), auxiliary wine group (10 ml·kg−1), auxiliary wine honey group (10 ml·kg−1). During the observation of the rats’ general state, after 6 weeks of continuous administration, the fasting blood glucose of rats in each group was detected, and the kidney index was calculated. The serum creatinine levels, urea nitrogen and 24 h urinary microalbumin were detected by enzyme-linked immunosorbent assay. The expression levels of YKL-40, Wnt4, β-catenin and TGF-β 1 mRNA in renal tissue were detected by fluorescence quantitative PCR. Hematoxylin-eosin staining was used to observe the changes in renal pathological injury in each group; GC-MS detected the changes of short chain fatty acid content. Feces were collected for 16 s high-throughput sequencing to analyze the effects of Cornus officinalis on the diversity of intestinal flora in DN before and after processing. Results: Compared with the blank group, the serum creatinine, urea nitrogen, 24 h urinary microalbumin, kidney index and fasting blood glucose in the DN model group were significantly increased (p < 0.05). The renal tissue morphology was disordered and a large number of inflammatory cells were infiltrated. The expression of YKL-40, Wnt4, β-catenin and TGF-β 1 mRNA was significantly increased (p < 0.05). Compared with the DN model group, the serum creatinine, urea. Nitrogen, 24 h urine microalbumin, kidney index and fasting blood glucose of rats in each administration group were significantly decreased (p < 0.05), and the general condition and pathological renal damage of DN rats were improved. The effect of wine honey Cornus officinalis was the best, and the expression of YKL-40, Wnt4, β-catenin and TGF-β 1 mRNA was significantly decreased (p < 0.05). In each administration group, the improvement of the above indicators in the wine honey Cornus officinalis group was significantly better than that in the raw Cornus officinalis group and wine Cornus officinalis group (p < 0.05), There was no significant difference compared with the irbesartan group (p > 0.05). Each administration group had a significant callback effect on the content of short-chain fatty acids in rat feces, with increased intestinal beneficial bacteria and decreased pathogenic bacteria. Compared with the blank group, the abundance of Firmicutes in the DN model group increased, the abundance of Bacteroidetes decreased, and the ratio showed an upward trend in the DN model group decreased. Each administration group could improve the relative abundance of the above intestinal flora in the model group to varying degrees. Conclusion: The processing of Cornus officinalis may improve the renal injury of DN rats by blocking the activation of Wnt/β-catenin signaling pathway, regulating the structural composition of intestinal microorganisms, and ultimately playing a role in renal protection.

Effect of Moderate Wine Consumption on Oxidative Stress Markers in Coronary Heart Disease Patients.

Evidence from research studies reports that wine consumption is associated with lower cardiovascular disease risk, partly through the amelioration of oxidative stress. The aim of the present study was to examine the effect of regular light to moderate wine consumption from coronary heart disease (CHD) patients compared to the effect induced by alcohol intake without the presence of wine microconstituents, on oxidation-induced macromolecular damage as well as on endogenous antioxidant enzyme activity. A randomized, single-blind, controlled, three-arm parallel intervention was carried out, in which 64 CHD patients were allocated to three intervention groups. Group A consumed no alcohol, and Group B (wine) and Group C (ethanol) consumed 27 g of alcohol/day for 8 weeks. Blood and urine samples were collected at baseline and at 4 and 8 weeks. Urine oxidized guanine species levels, protein carbonyls, thiobarbituric acid substances (TBARS) levels, as well as superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities, were measured. Oxidized guanine species and protein carbonyl levels were significantly increased in the ethanol group during the intervention and were significantly decreased in the wine group. These results support the idea that wine’s bioactive compounds may exert antioxidant actions that counteract the macromolecular oxidative damage induced by alcohol in CHD patients.

Pesticide residues, copper and biogenic amines in conventional and organic wines

The aim of this study was to compare pesticide residues, copper and biogenic amines concentrations in conventional and organic wines. For each type of wine production, 20 samples were collected. We used two multi-residual methods employing GC/MS (92 pesticides) and LC/MS/MS (112 pesticides) detection. Copper residues and biogenic amines were measured by standard FAAS and HPLC methods. We confirmed lower numbers and concentrations of pesticide residues in organic wines. The most frequently determined pesticide was dimethomorph, followed by boscalid, fenhexamid, metalaxyl + metalaxyl-M, iprovalicarb and pyrimethanil. Also, higher levels of copper were observed in the groups of conventional wines. For biogenic amines, we could not confirm a clear trend. It is unacceptable that some pesticide residues in organic wines were detected, which are not allowed in this type of production. Nevertheless, we can confirm the trend of added value in organic wine production in terms of reducing pesticide residues and copper in bottled wines. - Added value is in organic wine production in terms of pesticides and copper reduction. - Producers should avoid some commonly found pesticide residues in the last sprays. - No significant difference in the occurrence and concentrations of biogenic amines between both groups of wines.

Effects of Yeast Product Addition and Fermentation Temperature on Lipid Composition, Taste and Mouthfeel Characteristics of Pinot Noir Wine

Lipids have important impacts on wine sensory. By targeting the lipid sources in wine, mainly from grape tissues and yeast cell walls, it was possible to alter the wine lipid profile thus potentially changing the final product quality. This research examined the changes of wine total lipids, lipid composition and sensory characteristics of Pinot noir wines in response to the winemaking factors, fermentation temperature and yeast product addition. Pinot noir grapes were fermented at 16 °C and 27 °C. After fermentation, Oenolees® yeast product was added to the wines at three levels (0 g/L, 0.5 g/L and 1.0 g/L). The six wine treatments were subjected to chemical analyses measuring total lipids and an untargeted lipidomic approach analyzing lipid composition. High temperature fermentation wines had significantly higher total lipid content. Random forest analysis distinguished the wine groups based on the 25 main lipids, including free fatty acids, acylcarnitines, diglycerides, triglycerides and phospholipids. Taste and mouthfeel characteristics of each treatment were assessed using descriptive analysis and check-all-that-apply (CATA) techniques. Multivariate analyses showed that changing fermentation temperature significantly impacted sweetness and drying perception in Pinot noir wines. Yeast product addition had nuanced effects on wine lipid profiles and sensory perception.

The Effects of Different Addition of Wine on Water Migration and Edible Quality of Braised Pork

In order to explore the effect of adding different wines on the eating quality and water migration of braised pork, braised pork cooked with rice wine, papaya wine, beer and mixed wine was taken as the research object, low-field nuclear magnetic resonance(lLF-NMR) and texture analyzers, calorimeters, etc. were used to detect changes in the edible quality, texture characteristics, nutritional content and internal moisture relaxation time of braised pork in this experiment. The results showed that through sensory evaluation, the overall acceptability of braised pork in the rice wine group was higher; the braised pork in papaya wine group had the highest fat, protein and calorie content, which were 51.95, 38.55 g/100 g and 623.50 kcal/100 g, respectively; the water content of beer group was the highest, up to 31.55 g/100 g; the hardness and shear force of braised meat in rice wine group were the lowest, which were 31.54 and 2.06 N, respectively, and the meat sample reached ideal taste and tenderness; the L*(brightness) value and a*(redness) value of the yellow wine group were higher, and the color was more red and bright. Through low-field NMR analysis, it was found that the beer group had the shortest relaxation time T21, and the water was more tightly bound to the substrate, and it was not easy to lose. The relaxation time(T22) and peak area T22 of papaya wine group were the longest, and the free water content of braised meat was the highest. To sum up, in the process of cooking braised pork, the braised pork with rice wine was the best in all aspects, followed by the mixed wine(rice wine+beer) group. The research results of this article would provide a reference for the standardized industrial production of braised pork, and also provide a basis for further exploring the mechanism of wine's influence on the texture and taste of traditional Chinese dishes.

Effect of staining and bleaching on the microhardness, surface roughness and color of different composite resins.

There are studies that examined the effect of staining on the surface properties of composite resins, using different solutions and bleaching applications. However, the effect of both staining and bleaching on the same composite specimens is an issue that needs to be investigated. The aim of this study was to investigate the surface microhardness, roughness and color changes (ΔE) of 2 different composite resins after staining and bleaching. A microhybrid and a nanohybrid composite were used in the study. One hundred and fifty specimens were prepared from each composite. The specimens were divided into 5 groups and stained for 30 days with tea, coffee, cola, red wine, or distilled water (control). Subsequently, each group was divided into 3 subgroups. Each subgroup received a 14-day application of Opalescence™ Boost, Opalescence PF or VivaStyle® Paint On Plus bleaching materials. The color as well as surface microhardness and roughness of all specimens were determined at baseline, after staining and after bleaching. Data was analyzed using the repeated-measures analysis of variance (ANOVA) and the Bonferroni method. A statistically significant decrease was observed in the surface microhardness of the microhybrid composite specimens after bleaching (p < 0.05).The highest ΔE values were observed in the red wine groups for both composite resins. Staining and bleaching may affect surface properties and color, depending on the type, filler and matrix content of the composite resin.