Presence Of Red Wine Research Articles

Ochratoxin A presence in Cabernet Sauvignon wine changes antioxidant activity in vitro and oxidative stress markers in vivo

ABSTRACT Ochratoxin A (OTA) is a mycotoxin found in grape products and oxidative stress has been reported as an important mechanism involved in its toxicity, classified as possible carcinogenic to humans. Conversely, phenolics are known bioactive compounds in grapes and display great antioxidant properties. However, the biological effects of the concomitant presence of phenolic compounds and OTA remains unclear. The aim of this study was to evaluate, for the first time, the effect of OTA presence in Cabernet Sauvignon wine on antioxidant activity in vitro and on oxidative stress markers in vivo. In addition, the phenolic composition of wine was evaluated by LC-DAD-MS/MS. In vitro assays were based on spectrophotometric methods, while in vivo assays were performed evaluating oxidative stress markers in the nematode Caenorhabditis elegans, an alternative model to animal testing. A total of 23 phenolic compounds were identified in the Cabernet sauvignon red wine, including the anthocyanins delphinidin-3-O-glicoside and malvidin-3-O-glicoside, the flavonol quercetin-3-O-glucuronide and the phenolic acids caffeic, verbascoside and caftaric. Trans-resveratrol and trans-piceid were the only stilbenes found in the samples. OTA presence in the red wine was accompanied by reduction in GSH content and increase in hydroxyl radical generation in vitro. The presence of OTA in wine also increased lipoperoxidation and induced overexpression of the antioxidant enzymes superoxide dismutase and catalase in vivo. This study demonstrates that OTA presence in red wine can reduce its antioxidant potential in vitro and induces oxidative stress in vivo, without affecting the phenolic compounds levels in the samples. Thus, this work provides insights into the negative effects of the presence of OTA in wine, not only by its known toxicity, but also by prejudicing the antioxidant potential of wine. It is important to be aware of these effects when developing a complete description of OTA toxicity in humans.

Red Wine Consumption and Cardiovascular Health.

Wine is a popular alcoholic beverage that has been consumed for hundreds of years. Benefits from moderate alcohol consumption have been widely supported by the scientific literature and, in this line, red wine intake has been related to a lesser risk for coronary heart disease (CHD). Experimental studies and meta-analyses have mainly attributed this outcome to the presence in red wine of a great variety of polyphenolic compounds such as resveratrol, catechin, epicatechin, quercetin, and anthocyanin. Resveratrol is considered the most effective wine compound with respect to the prevention of CHD because of its antioxidant properties. The mechanisms responsible for its putative cardioprotective effects would include changes in lipid profiles, reduction of insulin resistance, and decrease in oxidative stress of low-density lipoprotein cholesterol (LDL-C). The aim of this review is to summarize the accumulated evidence correlating moderate red wine consumption with prevention of CHD by focusing on the different mechanisms underlying this relationship. Furthermore, the chemistry of wine as well as chemical factors that influence the composition of the bioactive components of red wine are also discussed.

Radical route to resveratrol oligomers

Resveratrol—made famous by its presence in red wine—has been touted for its health benefits. Oligomers of the compound may have even more promising medicinal properties, as they exhibit anti-inflammatory, immunomodulatory, and cytotoxic activities in cell studies. But getting enough of these complex polyphenols to study their mechanisms of action has been challenging. Chemists led by the University of Michigan’s Corey Stephenson and the University of Ottawa’s Derek Pratt now report a stereoconvergent synthesis of the resveratrol tetramers nepalensinol B and vateriaphenol C in 13 steps (Science 2016, DOI: 10.1126/science.aaj1597). Their strategy makes use of a persistent radical (shown) that’s derived from the resveratrol dimer, e-viniferin. “Persistent free radicals have become indispensable in the synthesis of organic materials through living radical polymerization,” the chemists point out in the report. “However, examples of their use in the synthesis of small molecules are rare.” Stephenson and Pratt n...

Gas chromatography/mass spectrometry for the determination of nitrosamines in red wine

N-nitrosamines (NAms) are highly active carcinogens that have been detected in food and beverages. Currently certain studies report their presence in red wine, while others fail to detect their presence. In this study the head space solid phase micro-extraction technique coupled to gas chromatography–mass spectrometry (HS-SPME-GC-MS) was applied to quantify four NAms in different types of red wine. The technique was found to be a simple, precise, fast and environmentally friendly alternative for the quantification of volatile NAms. A factorial analysis was carried out to evaluate the influence of the parameters on the HS-SPME technique. This is the first study that such analysis has been reported and where NAms in red wine have been quantified using HS-SPME-GC-MS. The method was validated by calculating the linearity, limit of detection and quantification. Two of the four NAms analyzed were found to be present in red wine samples.

Triumph for unnatural synthesis

Nature crafts many molecules from common precursors, but this approach isn't always possible in chemical synthesis. A strategy for synthesizing a family of natural products succeeds by ignoring nature's blueprint. See Article p.461 The natural plant defence molecule resveratrol has captured the public imagination thanks to its various beneficial effects in mice and its presence in red wine. But it may be the resveratrol oligomers that have more long-term potential as pharmaceuticals. They occur naturally and have a broad range of potent biological activities, but their complexity makes rational synthesis of new drug candidates very challenging. Snyder et al. now present a new three-stage strategy that should improve matters: it is programmable, controlled and potentially scalable. Similar principles should be transferable to other oligomeric families.

Effects of red wine on ochratoxin A toxicity in intestinal Caco-2/TC7 cells

Ochratoxin A (OTA) is found in a variety of foods and beverages, including red wine. OTA was reported to be nephrotoxic, immunotoxic, hepatotoxic and a potential carcinogen, with yet uncharacterized mechanisms. Consumption of contaminated wines might contribute up to 13% of OTA daily human intake. Potentially chronic exposure has therefore raised public health concern. OTA toxicity in the presence of de-alcoholated red wine was investigated in human intestinal Caco-2/TC7 cells, differentiated on filter supports, by measuring tight junction (TJ) permeability, morphological alterations of TJ proteins and occurrence of apoptosis. Cells were treated with OTA, in the presence of de-alcoholated red wine, for 48 h and the ability to recover from the effects of OTA was evaluated after 24 h in complete medium. OTA treatment increased TJ permeability and caused intracellular redistribution of claudin-4. However, cells were able to restore permeability and correct localization of claudin-4 following 24 h recovery. Conversely, in the presence of red wine, OTA produced faster and irreversible increase in TJ permeability, intracellular delocalization of claudin-4 and extensive apoptosis. Our results point at a possible synergy between OTA and some red wine components, such as polyphenols, in the induction of apoptotic cell death.

Is dopamine behind the health benefits of red wine?

The contribution of biologically active non-nutrient chemicals to the health benefits of the Mediterranean diet is controversial because of their low dietary concentrations. Hydroxytyrosol is a dopamine metabolite, and also a very active naturally occurring phenol compound in olive oil. To examine the disposition of hydroxytyrosol in humans, given that we discovered its presence in red wine in the frame of the study. The pharmacokinetics of hydroxytyrosol from two clinical trials, designed to assess the short-term and postprandial effects of moderate doses of wine and olive oil in healthy volunteers, were compared. Despite a five-fold difference in the doses of hydroxytyrosol administered (0.35 mg for red wine and 1.7 mg for olive oil), urinary recoveries of hydroxytyrosol were higher after red wine administration. An interaction between ethanol and dopamine after red wine ingestion leading to the formation of hydroxytyrosol was observed. Biological effects after red wine ingestion should be re-examined on the basis of combined hydroxytyrosol concentrations from red wine and dopamine turnover.

Polypyrrole modified stainless steel frits for on-line micro solid phase extraction of ochratoxin A

Polypyrrole (PPy) was electrochemically synthesized on stainless steel frits as a sorbent for the micro solid phase extraction (muSPE) of ochratoxin A (OTA). Using 20 microl of standard solution under a fast flow rate of 0.5 ml/min, 80% recovery of OTA was achieved in the concentration range from 0.1-10 pg/mul. This good recovery was achieved within a short residence time of 1.2 s. A binding capacity of 1 ng OTA was estimated for each PPy-modified frit, or 2 ng OTA for two frits in series. The bound OTA could be pulsed eluted (PE) with 20 microl of 1% triethylamine in acetonitrile. On-line coupling of this PPy-on-a-frit and PE technique to high performance liquid chromatography (HPLC) was straightforward. On-line muSPE-PE-HPLC results clearly demonstrated the capability of PPy-on-a-frit to bind OTA in the presence of red wine, beer, and orange juice components.

Cardioprotection from ischemia/reperfusion induced by red wine extract is mediated by K(ATP) channels.

The objective was to analyze the mechanism of the protection induced by a nonalcoholic extract of red wine (RWE) on ischemia/reperfusion injury. Isovolumic perfused rat hearts were exposed after stabilization to a 20-min global ischemic period followed by 30 min of reperfusion in absence and presence of RWE infused prior to ischemia and early in reperfusion. In other hearts, 5-hydroxydecanoate (5-HD, 100 microM), a selective mitochondrial K(ATP) blocker, chelerythrine (1 microM), a protein kinase C blocker, or >L(G)-nitro->L-arginine methyl ester (>L-NAME), a nitric oxide synthase inhibitor, was administered prior to RWE infusion. Left ventricular developed pressure (LVDP), +dP/dtmax, and left ventricular end-diastolic pressure (LVEDP) were used to assess myocardial function. The lactate dehydrogenase release during reperfusion was measured. After the ischemic period, LVDP decreased to 61 +/- 4% and +dP/dtmax to 62 +/- 5% of baseline values at the end of reperfusion. The infusion of RWE resulted in a complete recovery of systolic function (LVDP = 102 +/- 4%; +dP/dtmax = 101 +/- 4%) and in an attenuation of the increase of LVEDP (20 +/- 3 mm Hg versus 42 +/- 4 mm Hg, p < 0.05). The treatment with RWE did not produce lactate dehydrogenase release during reperfusion. 5-HD and chelerythrine completely abolished the protection induced by RWE (mechanical and enzymatic). >L-NAME partially abolished the systolic improvement induced by RWE but returned lactate dehydrogenase loss to ischemic control values. The diastolic protection afforded by RWE was not altered by >L-NAME. These data are the first demonstration that mitochondrial K channels and nitric oxide are involved in the protection against ischemia/reperfusion conferred by a nonalcoholic RWE.

Effects of trans-Resveratrol on Copper-Dependent Hydroxyl-Radical Formation and DNA Damage: Evidence for Hydroxyl-Radical Scavenging and a Novel, Glutathione-Sparing Mechanism of Action

Resveratrol (3,5,4′-trihydroxy-trans-stilbene) is a natural product occurring in grapes and various other plants with medicinal properties. The phenolic antioxidant has been identified as a potential cancer chemopreventative agent and its presence in red wine has been suggested to be linked to the low incidence of heart disease in some regions of France. Recently, however, resveratrol was reported to promote DNA fragmentation in the presence of copper ions (K. Fukuhara and N. Miyata, 1998, Bioorg. Med. Chem. Lett. 8, 3187–3192), prompting us to investigate this phenomenon in mechanistic detail. By acting as a reducing agent, resveratrol was found to promote hydroxyl-radical (•OH) formation by DNA-bound Cu(II) ions. However, in the presence of either ascorbic acid or glutathione (i.e., under more physiological conditions), the phenolic lost this property and behaved as an antioxidant. In the ascorbate system, resveratrol had no effect on the rate of •OH formation, but protected DNA from damage by acting as a radical-scavenging antioxidant. In contrast, in the glutathione system, resveratrol inhibited •OH formation via a novel mechanism involving the inhibition of glutathione disulfide formation. We have concluded, therefore, that the DNA-damaging properties of resveratrol, identified recently by Fukuhara and Miyata, will be of no significance under physiological conditions. To the contrary, we have demonstrated that the phenolic behaves as a powerful antioxidant, both via classical, hydroxyl-radical scavenging and via a novel, glutathione-sparing mechanism.

Inhibition of Human Low-Density Lipoprotein Oxidation by Flavonoids in Red Wine and Grape Juice

In the presence of red wine or grape juice, low-density lipoprotein was significantly resistant to oxidation; the biological activity of flavonoids, but not ethanol or nonflavonoid phenolic compounds, appeared to contribute to the antioxidant properties of red wine and grape juice. A significant antioxidant activity was also confirmed in low-density lipoprotein from humans after ingesting red wine but not grape juice, suggesting that flavonoids in red wine can be absorbed from the intestine more efficiently than those in grape juice.