Muscadine Wine Research Articles

Modulation of gut microbiome pathway abundance by dealcoholized muscadine wine and correlation of gut microbes with skin health parameters

Modulation of gut microbiome pathway abundance by dealcoholized muscadine wine and correlation of gut microbes with skin health parameters

Retraction: Dealcoholized muscadine wine was partially effective in preventing and treating dextran sulfate sodium-induced colitis and restoring gut dysbiosis in mice.

Retraction of 'Dealcoholized muscadine wine was partially effective in preventing and treating dextran sulfate sodium-induced colitis and restoring gut dysbiosis in mice' by Hao Li et al., Food Funct., 2023, 14, 5994-6011, https://doi.org/10.1039/D3FO00047H.

P23-018-23 Dealcoholized Muscadine Wine Improved Skin Health, Reduced Oxidative Stress and Inflammation in Women in a Randomized Controlled Trial

P23-018-23 Dealcoholized Muscadine Wine Improved Skin Health, Reduced Oxidative Stress and Inflammation in Women in a Randomized Controlled Trial

P30-019-23 Depletion of Gut Microbiome by Antibiotics Affected the Activity of Dealcoholized Muscadine Wine To Alleviate Dextran Sulfate Sodium (DSS)-Induced Colitis in Mice

P30-019-23 Depletion of Gut Microbiome by Antibiotics Affected the Activity of Dealcoholized Muscadine Wine To Alleviate Dextran Sulfate Sodium (DSS)-Induced Colitis in Mice

Muscadine grape (vitis rotundifolia) and wine polyphenols alleviated arthritis and restored the gut microbial composition in mice

This study aimed to investigate the effect of muscadine grape polyphenols (MGP) and muscadine wine polyphenols (MWP) on the onset and progression of arthritis in mice. Arthritis in male DBA/1J mice was induced by two intradermal injections of type II collagen. MGP or MWP (400 mg/kg) were orally gavaged to mice. MGP and MWP were found to delay the onset and reduce the severity and clinical symptoms of collagen induced arthritis (CIA) (P ≤ .05). In addition, MGP and MWP significantly reduced the plasma concentration of TNF-α, IL-6, anticollagen antibodies, and matrix metalloproteinase-3 in CIA mice. Based on nano computerized tomography (CT) and histological analysis, MGP and MWP reduced pannus formation, cartilage destruction, and bone erosion in CIA mice. Analysis of 16S ribosomal RNA revealed that arthritis in mice is associated with gut dysbiosis. MWP was more effective than MGP at alleviating such dysbiosis by shifting the microbiome composition toward the direction of healthy mice. Relative abundance of several genera of gut microbiome correlated with plasma inflammatory biomarkers and bone histology scores, suggesting they play a role in the development and progression of arthritis. This study suggests that muscadine grape or wine polyphenols can be used as a diet-based strategy to prevent and manage arthritis in humans.

Dealcoholized muscadine wine was partially effective in preventing and treating dextran sulfate sodium-induced colitis and restoring gut dysbiosis in mice.

Muscadine wine has a unique polyphenol profile consisting of anthocyanins, ellagic acids, and flavonols. This study aims to compare the prevention, treatment, and combined activity (P + T) of dealcoholized muscadine wine (DMW) on DSS-induced colitis in mice and its impact on the gut microbiome. Male C57BL/6 mice in the healthy and colitis group received an AIN-93M diet for 28 days. In the prevention, treatment, and P + T (prevention + treatment) groups, mice received an AIN-93M diet containing 2.79% (v/w) DMW on days 1-14, 15-28, and 1-28, respectively. Except for mice in the healthy group, all mice were given water with 2.5% (w/v) DSS on days 8-14 to induce colitis. DMW in all three receiving groups reduced myeloperoxidase activity, histology scores, and phosphorylation of Iκb-α in the colon. Colon shortening, serum IL-6, and colonic mRNA of TNF-α were blunted only in the P + T group. Gut permeability was reduced in the treatment and P + T groups. DMW in P + T group showed higher activity to increase microbiome evenness, modulate β-diversity, elevate the cecal content of SCFAs, and enrich SCFA-producing bacteria, including Lactobacillaceae, Lachnospiraceae, Ruminococcaceae, and Peptococcaceae. This was accompanied by a decrease in pathogenic Burkholderiaceae in mice. This study suggests that muscadine wine has partial preventive and therapeutic effects against inflammatory bowel disease. The combination of prevention and treatment using DMW showed better activities than either prevention or treatment.

Metabolomics Integrated with HPLC-MS Reveals the Crucial Antioxidant Compounds of Muscadine Wine.

Wine is a kind of beverage with a variety of compounds beneficial to human health, which makes it popular all over the world and it contributes importantly to economics. The excessive oxidation of wine has always been a major problem in wine production and storage. Unlike traditional wines which are made from Eurasian grapes, wines made from muscadine grapes (Muscadinia rotundifolia Michx.) can maintain their sensory qualities under natural oxidation conditions for relatively long periods of time despite the insight mechanisms still being unclear. In this study, two muscadine wines, Carlos (CAL) and Noble (NOB), and two traditional wines, Chardonnay (CH) and Marselan (MAS), were chosen for comparison of their compositional alteration during oxidation, in order to analyze the principal components contributing to the antioxidant characteristics of muscadine wines. The DPPH, ORAC, color intensity, and total phenolic content changes during the natural oxidation process were analyzed. Six core significantly changed metabolites (SCMs, avicularin, beta-lactose, delphinidin-3-O-glucoside, ellagic acid, myricetin, and 4-methylcatechol [p < 0.05]) related to the oxidation process were determined. In addition, HPLC-MS was also used to identify pyrogallol which is a unique antioxidant compound in muscadine wine. The present work aims to reveal the crucial antioxidant compounds of muscadine wine and provide valuable information and a new platform for future research on wine oxidation.

Dealcoholized Muscadine Wine Alleviates Inflammation and Preserves Intestinal Barrier in Il-10–/– Mice With Spontaneous Colitis

ObjectivesMuscadine wine has a unique polyphenol profile consisting of anthocyanin 3, 5-diglucosides, ellagitannins, ellagic acids, and flavonols. This study aimed to determine whether dealcoholized muscadine wine (DMW) alleviated inflammatory bowel diseases (IBD) in IL-10–/– mice. MethodsDMW was prepared by concentrating muscadine wine to 10% of its original volume. Male IL-10–/– and wild-type C57BL/6 mice (6∼7-week-old) were fed an AIN-93M diet containing DMW (5.5%, v/w) or wine-free diet for 154 days. Body weight, food intake, stool consistency, rectum bleeding, and disease activity index of mice were recorded twice a week. Colon, spleen, and serum were collected after euthanasia for histological and biochemical analysis. Fluorescence of serum were measured 4 hours after oral gavage of fluorescein isothiocyanate (FITC)-dextran to determine the intestinal permeability. ResultsIL-10–/– mice developed ulcerative colitis, inflammation, and impaired gut barrier spontaneously whereas wild type mice remained healthy. DMW in diet preserved colon length and decreased colon histology score by 21.2% in IL-10–/– mice (P < 0.05). IL-10–/– mice on DMW diet had a significantly lower disease activity index than those on wine-free diet. Serum level of keratinocyte chemokine, IL-1β, and TNF-α were decreased by 31.8%, 62.8%, and 29.3% (P < 0.05), respectively, by DMW in IL-10–/– mice, whereas IL-6 remained unchanged. Compared to the wine-free diet, concentration of FITC-dextran in the serum of IL-10–/– mice were decreased by 18% by DMW (P < 0.05), indicating improved intestinal barrier function. DMW had no effect on wild type mice. IL-10–/– mice had comparable body weight to wild type ones although their overall food intake was lower. ConclusionsDMW alleviated colon inflammation via inhibiting the secretion of inflammatory cytokines and preserving intestinal barrier. Muscadine wine has a potential to manage IBD in patients. Funding SourcesThis research is supported by NIFA 2018–07,941.

Muscadine Grape and Wine Polyphenols Alleviated the Severity of Collagen Induced Arthritis in Mice

Abstract Objectives The aim of this study was to investigate the effect of concentrated muscadine grape polyphenols (MGP) and muscadine wine polyphenols (MWP) on the onset and progression of collagen induced arthritis (CIA) in mice. Methods MGP and MWP were concentrated using Amberlite XAD16N resin. Polyphenol composition was determined on HPLC. Male DBA/1 mice were divided into four treatment groups as (1) healthy control, (2) CIA control, (3) CIA + MWP, and (4) CIA + MGP. Arthritis was induced by intradermal injection of type II collagen on days 0 and day 21. Mice in groups 3 and 4 were gavaged with MWP and MGP using a dose of 400 mg/kg body weight for a total of 21 days. Severity of CIA was evaluated using clinical arthritic score and inflammation in the hind-paws. Plasma levels of cytokines, proteases, and anti-collagen antibody were measured using ELISA. Results MGP and MWP contained anthocyanin 3, 5-diglucosides, flavonols, and ellagic acid. Mice in the CIA control group had an onset of arthritis on day 18, which was delayed to day 22 and 24 by MWP and MGP, respectively (P &amp;lt; 0.05). Severity of arthritis was much lower in mice gavaged with muscadine polyphenols after the onset. On day 42, the average arthritic score of mice in the CIA control group progressed to 7.75 on a scale of 0–16, while MGP and MWP significantly reduced this score to 3.75 and 4.00, respectively (P &amp;lt; 0.01). In addition, MGP and MWP significantly reduced the plasma concentration of TNF-α, IL-6, anti-collagen antibodies, and matrix metalloproteinase-3 in CIA mice but not to the same level of healthy mice. The plasma concentration of IL-17 was drastically elevated in CIA mice, but it was not affected by MWP or MGP like other cytokines. This suggested that muscadine polyphenols had limited impact on the Th17 cells in the immune system. Mice gavaged with MPG and MWP had comparable plasma cytokine content, suggesting similar anti-inflammation activity. Conclusions Muscadine grape and wine polyphenols blunt the development of arthritis in mice by reducing the levels of key inflammatory cytokines, antibodies, and proteases, and may offer a promising dietary approach to manage arthritic symptoms. Funding Sources Florida Department of Agriculture and Consumer Service and Florida Viticulture Advisory Council.

Leaf-tissue Nutrient Dynamics in Mature Muscadine Cultivars Carlos and Noble in Georgia and North Carolina

More than 3000 acres of commercial muscadine (Vitis rotundifolia) vineyards exist in the southeastern United States. The muscadine wine industry is generating an economic impact of $1 billion in North Carolina alone. Muscadines have been cultivated since the 1800s, but muscadine vineyard fertilizer programs, tissue sampling, and nutrient sufficiency ranges continue to be based on anecdotal knowledge. While seasonal changes in tissue nutrient concentration are well documented in bunch grape (Vitis vinifera), questions remain about the seasonal and cultivar-dependent dynamics of muscadine leaf tissue nutrient concentrations. The aim of this study was to assess temporal and cultivar-related differences in tissue nutrient concentration of mature commercially grown muscadines. Leaf tissue nutrient concentration of the muscadine cultivars Carlos and Noble were assessed in three vineyards (Piedmont North Carolina, north Georgia, and south Georgia) at bloom, véraison, and postharvest in 2018 and 2019. Our results show that nitrogen (N), phosphorus (P), and manganese (Mn) were generally above the recommended sufficiency ranges, with calcium increasing over the season—and N, P, and potassium decreasing over the season. ‘Carlos’ had significantly higher levels of N and P, compared with ‘Noble’, while ‘Noble’ showed higher Mn concentration than ‘Carlos’. With this evaluation, we demonstrate the need for a modification in muscadine tissue nutrient sufficiency ranges that are based on cultivar and vine growth stage.

Muscadine grapes (Vitis rotundifolia) and dealcoholized muscadine wine alleviated symptoms of colitis and protected against dysbiosis in mice exposed to dextran sulfate sodium

Abstract The objective of this study was to investigate the effects of freeze-dried muscadine grapes (FMG) or dealcoholized muscadine wine (DMW) on the symptoms and gut microbiota in mice with chronic colitis. C57BL/6J mice (female, 6-weeks old) were fed a control diet, control diet supplemented with FMG (7%, w/w) or DMW (5.5%, v/w). After 28 days, chronic colitis was induced by 3% DSS in drinking water for 7 days. FMG or DMW significantly reduced weight loss and other symptoms of chronic colitis (P ≤ 0.05). FMG or DMW increased fecal content of acetic acid and butyric acid in mice exposed to DSS. DSS treatment caused drastic dysbiosis in colon which were significantly improved by FMG and DMW in diet. DMW decreased the relative abundance of Clostridium and Akkermansia but increased the abundance of Roseburia, Anaerotruncus, and Coprococcus. This study suggested that muscadine gape or wine alleviate murine colitis and their activities were associated with reduced dysbiosis in colon.

Consumer Drivers of Muscadine Wine Purchase Decisions

Muscadine wine, fresh muscadine grapes, and other derivatives have enjoyed a heritage niche for decades in the Southeast. Muscadine growers in North Carolina in the United States (US) have asked whether the purchase of muscadine wine is linked to consumption of the fruit itself or even familiarity with other muscadine-based products in terms of spillover effects. The authors explored the interdependency between the market for fresh muscadine grapes and muscadine wine purchase. Consumer panel data were obtained from a State of North Carolina agency with oversight of the grape and wine industry; the agency contracted quota sampling of online consumers from six states in the US South. A total of 543 cases were used in the present study. The Statistical Package for the Social Sciences (SPSS)® was employed in analysis. Results show that prior muscadine wine knowledge and knowledge of other muscadine products, e.g., jams, juices, smoothies, sauces, and health/beauty products were significant factors associated with buying muscadine wine. Beliefs about muscadine grapes as a healthy ingredient showed a slight influence, while direct experience with fresh muscadines and consumer attitudes towards buying local or US products were insignificant. Therefore, marketing efforts should focus on increasing consumer exposure to and knowledge of muscadine wine and other muscadine related products.

Consumers’ willingness to pay for local muscadine wine

PurposeThis paper aims to identify factors influencing the likelihood of consumers trying muscadine wines and among those who have tried them, willingness to pay (WTP) for an in-state produced muscadine wine.Design/methodology/approachThe study uses a 2015 survey of wine consumers residing in Tennessee (TN). The survey presented respondents with a referendum choice experiment between a ‘base’ wine (represented by a North Carolina (NC) muscadine wine) and a TN muscadine wine. The study uses probit regressions to estimate factors influencing the probability of trying muscadine, and those influencing TN muscadine wine choice. Estimates of WTP for TN muscadine wine are derived from the model coefficients.FindingsOlder age, living in non-metro households being a weekly wine consumer, preferring red wines, and having visited a winery in the past year positively influence trying muscadines. Older age, liking muscadines and lower product price positively influence TN muscadine choice. Greater importance of wines being local and premiums paid for local foods have positive influences on trying muscadines and WTP for TN muscadine wine. A premium WTP for a TN muscadine over a NC muscadine exists among TN consumers. Among the most influential reasons why consumers chose the TN muscadine were beliefs that purchasing local wines helps local wine grape growers and local economies.Originality/valueThis study provides the muscadine wine industry with estimates of WTP for locally produced muscadines and demonstrates that attitudes toward local wines and premium paid for local foods positively influence trying muscadine wine and WTP for locally produced muscadine.

Identification of Phytochemicals in Muscadine Pomace and Their Anti‐inflammatory Activities on RAW 264.7 Murine Macrophages

Southern muscadine grapes are known to contain a variety of health‐promoting polyphenolic compounds. About 98% of these nutraceutical compounds in muscadine grapes are found in the skins and seeds. They are often discarded in the form of pomace after winemaking. The objective this study was to identify phytochemicals in muscadine pomace and determine their anti‐inflammatory activities. Muscadine wine pomace of three cultivars (Noble, Welder, and Carlos) was separated into skin and seeds. Part of the seeds was processed on a single‐screw press at 90°C to obtain seed oil and partially defatted seeds. This step reduced the fat content in seeds from about 13% to 5% (w/w). All samples were ground into powders and extracted using methanol/water/acetic acid (85:15:0.5; v/v/v). The resultant crude extracts were subject to acid hydrolysis and water/ethyl acetate partition. HPLC‐MS analyses showed that the major compounds in seeds and skins were ellagic acid, epicatechin and gallic acid. Welder seed extract contains the highest amount of ellagic acid (230 μg/mg extract), epicatechin (122 μg/mg extract) and gallic acid (107 μg/mg extract). RAW 264.7 macrophages were pretreated with extracts and stimulated with lipopolysaccharides to induce inflammatory responses. RT‐PCR results show that IL‐1 and IL‐6 gene expression were reduced by muscadine extracts while TNF‐α expression remained the same or slightly increased. Overall, the grape pomace contained several types of polyphenols and showed anti‐inflammation activities in vitro.Support or Funding InformationThis research is supported in part by Florida Viticulture Council and Florida Specialty Crop Block Grant

Muscadine Grape (Vitis rotundifolia) or Wine Phytochemicals Reduce Intestinal Inflammation in Mice with Dextran Sulfate Sodium-Induced Colitis.

The objective of this study was to determine the anti-inflammatory effects of phytochemical extracts from muscadine grapes or wine on dextran sulfate sodium (DSS)-induced colitis in mice and to investigate cellular mechanisms. Two groups of C57BL/6J mice were gavaged with muscadine grape phytochemicals (MGP) or muscadine wine phytochemicals (MWP), respectively, for 14 days. Acute colitis was induced by 3% DSS in drinking water for 7 days. An additional two groups of mice served as healthy and disease controls. Results indicated that MGP or MWP significantly prevented weight loss, reduced disease activity index, and preserved colonic length compared to the colitis group (p ≤ 0.05). MGP or MWP significantly decreased myeloperoxidase activity as well as the levels of IL-1β, IL-6, and TNF-α in colon (p ≤ 0.05). MGP or MWP caused down-regulation of the NF-κB pathway by inhibiting the phosphorylation and degradation of IκB in a dose-dependent manner. These findings suggest that phytochemicals from muscadine grape or wine mitigate ulcerative colitis via attenuation of pro-inflammatory cytokine production and modulation of the NF-κB pathway.

Wine Cellar Experiences in the Southeastern United States: Educating the Winery Visitor on Muscadine Wines

While contemporary wine research identifies the educational potential and value of the cellar door (tasting room), in the case of wines made from muscadine grapes, a food native of the southeastern region of the United States, such knowledge is very limited. This study explores this under-researched area among wineries producing muscadine wines. Despite many consumers’ lack of knowledge of muscadine wines, the perceptions of “wine snobs” and other challenges, respondents are actively engaged in educational efforts using different themes/skills. Given the strong competition from other wines and wine regions, the implications of educational efforts for the sector’s future growth and survival are discussed.

Beijing Bicycle: The Cruel Story of Youth, City, and Modernization in Contemporary China

About the authors Patrick is a Savannah native and a history major at Armstrong. He served for ten years in the US Army. He is married with four children and now resides in Metter, Georgia where he enjoys making muscadine wine and hopes to become a history teacher. Eric is from Fort Myers, Florida and currently a history major at Armstrong. He hopes to pursue a career in the Intelligence Community or Office of Foreign Service. After retiring from his government ambitions, he hopes to settle back down in Florida to teach history.

Fruit Anthocyanin Profile and Berry Color of Muscadine Grape Cultivars and Muscadinia Germplasm

Anthocyanin content and composition and CIE 1976 (L*, a*, b*) color space (CIELAB) color coordinates were examined for the skin of 22 muscadine grape (Vitis rotundifolia Michx.) cultivars and Muscadinia Planch germplasm. Analysis of berry skin extracts by high-performance liquid chromatography (HPLC) determined that anthocyanin content varied from less than 100 μg·g−1 in bronze and pink berries to over 5500 μg·g−1 in highly pigmented black berries. The anthocyanins delphinidin, cyanidin, petunidin, pelargonidin, peonidin, and malvidin were detected in their 3,5-diglucosidic forms. Analysis of berry color with a colorimeter revealed chroma (C*) ranged from 2.4 to 22.8 with the highest values occurring in bronze- and red-colored berries. As anthocyanin concentration increased, lightness (L*) decreased to a low of 20 to 23 in black-colored berries. Pink and red skin colors were primarily a result of lower levels of total anthocyanins, although there was also a shift away from delphinidin and petunidin production toward more cyanidin and peonidin. Malvidin, the most important anthocyanin for muscadine wine and juice color stability, was only abundant in a few clones, all of which had V. munsoniana (Simpson ex Munson) Small or V. popenoei (Fennell) Small in their pedigree. The interspecific hybrid ‘Fennell’s 3-way Hybrid’ had the largest proportion of malvidin, contributing ≈58% of the total anthocyanin content. This clone also had low levels of delphinidin and high total levels of anthocyanin, making it a promising source for the improvement of muscadine grape pigment profiles.

Identification of Muscadine Wine Sulfur Volatiles: Pectinase versus Skin-Contact Maceration

Muscadine grapes ( Vitis rotundifolia ) are widely grown in the southern United States, as the more common Vitis vinifera cannot be cultivated due to Pierce's disease. There is interest to determine if certain cultivars can be used for good-quality wine production. This study compared the effect of pectolytic enzyme pretreatment with conventional skin-contact fermentation on Muscadine (Noble, Vitis rotundifolia ) wine major volatiles, aroma active volatiles, and volatile sulfur compounds (VSCs). Volatile composition, aroma activity, and VSCs in the initial juice and wine samples after 3 years were determined by gas chromatography in combination with mass spectrometry (GC-MS), olfactory detection (GC-O), and pulsed flame photometric detection (GC-PFPD). Forty-three nonethanol MS volatiles were common to all samples. Total ion chromatogram (TIC) MS peak area increased 91% in the skin-contact wines from the initial juice but only 24% in the enzyme-treated wine. Thirty-one VSCs were detected. Twenty-four sulfur volatiles were identified by matching their retention characteristics on polar and nonpolar columns with those of standards or MS spectrum matches. Six of these (sulfur dioxide, 1-propanethiol, 3-mercapto-2-pentanone, 3-mercapto-2-butanone, 2,8-epithio-cis-p-menthane, and 1-p-menthene-8-thiol) were reported for the first time in muscadine wine. Five additional VSCs were tentatively identified by matching standardized retention values with literature values, and two remain unidentified. Total sulfur peak areas increased 400% in the skin-contact wine and 560% in the enzyme-treated wine compared to the initial juice. There were 42 aroma-active volatiles in the initial juice, 48 in the skin-contact wine, and 66 in the enzyme-treated wine. Eleven aroma-active volatiles in the skin-contact wine and 16 aroma volatiles in the enzyme-treated wine appear to be due to sulfur volatiles. Pectolytic enzyme-treated wines contained less total volatiles but more sulfur and aroma-active volatiles than the traditional skin-contact wine.

Muscadine Grape (Vitis rotundifolia) and Wine Phytochemicals Prevented Obesity-Associated Metabolic Complications in C57BL/6J Mice

The objective of this study was to determine the effects of muscadine grape or wine (cv. Noble) phytochemicals on obesity and associated metabolic complications. Muscadine grape or wine phytochemicals were extracted using Amberlite FPX66 resin. Male C57BL/6J mice were given a low-fat diet (LF, 10% kcal fat), high-fat diet (HF, 60% kcal fat), HF + 0.4% muscadine grape phytochemicals (HF+MGP), or HF + 0.4% muscadine wine phytochemicals (HF+MWP) for 15 weeks. At 7 weeks, mice fed HF+MGP had significantly decreased body weights by 12% compared to HF controls. Dietary MGP or MWP supplementation reduced plasma content of free fatty acids, triglycerides, and cholesterol in obese mice. Inflammation was alleviated, and activity of glutathione peroxidase was enhanced. Consumption of MGP or MWP improved insulin sensitivity and glucose control in mice. Thus, consumption of muscadine grape and wine phytochemicals in the diet may help to prevent obesity-related metabolic complications.