Raspberry Wine Research Articles

Effects of Korean black raspberry wines on hepatic cholesterol metabolism and retinal vascular formation in vitro

Toxicity, antioxidant activity, and biological functionality of Korean black raspberry wine (KBRW) extracts on human ARPE-19 and HepG2 cells were determined using MTT and lipid/malonaldehyde (MA) assays and reverse transcription polymerase chain reaction (RT-PCR) as well as anti-obesity effect of KBRW extracts on various cancer cells. All samples inhibited MA formation by 38.0–88.0%. Bokbunja and Sanmaesu exerted greater inhibitory effect than other wines. Both cell lines were each treated with KBRW for 24 h, and viability was measured by MTT assay. No toxicity was found, even at 500 μg/mL. Changes in gene expression for CYP7A1, low-density-lipoprotein receptor (LDL) receptor, 3-hydrozy-3-methylglutaryl-CoA (HMG-CoA) reductase, and vescular endothelial growth factor (VEGF) were assessed by semiquantitative RT-PCR. CYP7A1 and LDL receptor expressions in ARPE-19 cells were elevated, whereas HMG CoA reductase expression was decreased by Bokbunja and Sanmaesu. Expression of VEGF was decreased by Bokbunja but elevated by Sanmaesu. In HepG2 cells, gene expression was similar after Bokbunja and Sanmaesu treatments. CYP7A1 and HMG CoA expressions were elevated. LDL receptor expression was increased by Bokbunja but decreased by Sanmaesu. Bokbunja and Sanmaesu inhibited VEGF expression but elevated those of CYP7A1 and HMG CoA reductase. Bokbunja and Sanmaesu displayed anti-cholesterol effects that could be attributed to increased gene expression in CYP7A1 and HMG CoA reductase.

복분자(Rubus coreanus Miquel) 와인의 ethyl acetate 획분으로부터 저분자 휘발성 화합물들의 분리 및 구조해석

In the course of our investigation for chemical constituents in the ethyl acetate layer of Korean black raspberry wine, five compounds were isolated and purified by silica gel column chromatography and high-performance liquid chromatography. The isolated compounds were identified as ethyl succinate (1), vanillic acid (2), ethyl 3,4-dihydroxybenzoate (3), furan-2-ol (4), and 4-(4-hydroxyphenyl)butan-2(S)-ol (5) based on the spectroscopic data of electrospray ionization tandem mass spectrometry and nuclear magnetic resonance. The presence of 2 in Korean black raspberry has previously reported. However, 1 and 3-5 in Korean black raspberry and its wine were isolated for the first time.

Isolation and characterization of immuno-stimulating polysaccharide in Korean black raspberry wine

To characterize polysaccharides existing as soluble form in Korean fruit wines, polysaccharides were isolated from Korean black raspberry wine, and their immuno-stimulating activities were examined. A complex pectic polysaccharide, RB-2 was purified from the crude polysaccharide (RB-0) in raspberry wine by subsequent size-exclusion chromatography. RB-2 had relatively potent macrophage activity and splenocyte mitogenic activity in vitro. The intravenous administration of RB-2 significantly augmented the cytotoxicity of natural killer cells against Yac-1 tumor cells. RB-2 consisted of 15 monosaccharides including rarely observed sugars in general polysaccharides, such as 2-O-methyl-fucose, 2-O-methyl-xylose, apiose, aceric acid, 3-deoxy-D-manno-2-octulosonic acid, and 3-deoxy-d-lyxo-2-heptulosaric acid. Methylation analysis indicated that RB-2 comprised at least 20 different glycosyl linkages such as 3,4-linked fucose, 2,3,4-linked rhamnose, 3′-linked apiose, and 2,3,3′-linked apiose, characteristic of rhamnogalacturonan II (RGII). RB-2 was eluted as two peaks having a high (9,000 Da) and a low molecular mass (5,000 Da) on high performance size exclusion chromatography, and the peak of high molecular mass was down shifted to the low molecular mass under the acidic pH conditions less than 2.0. Results indicated higher molecular weight polysaccharide in RB-2 was mainly presented as an RG-II dimer, and Korean black raspberry wine contains selected polysaccharides, which provide immunostimulating activities beneficial to human health.

Fermentative behavior of Saccharomyces strains during microvinification of raspberry juice ( Rubus idaeus L. )

Sixteen different strains of Saccharomyces cerevisiae and Saccharomyces bayanus were evaluated in the production of raspberry fruit wine. Raspberry juice sugar concentrations were adjusted to 16°Brix with a sucrose solution, and batch fermentations were performed at 22 °C. Various kinetic parameters, such as the conversion factors of the substrates into ethanol ( Y p/s), biomass ( Y x/s), glycerol ( Y g/s) and acetic acid ( Y ac/s), the volumetric productivity of ethanol ( Q p), the biomass productivity ( P x), and the fermentation efficiency ( E f) were calculated. Volatile compounds (alcohols, ethyl esters, acetates of higher alcohols and volatile fatty acids) were determined by gas chromatography (GC-FID). The highest values for the E f, Y p/s, Y g/s, and Y x/s parameters were obtained when strains commonly used in the fuel ethanol industry ( S. cerevisiae PE-2, BG, SA, CAT-1, and VR-1) were used to ferment raspberry juice. S. cerevisiae strain UFLA FW 15, isolated from fruit, displayed similar results. Twenty-one volatile compounds were identified in raspberry wines. The highest concentrations of total volatile compounds were found in wines produced with S. cerevisiae strains UFLA FW 15 (87,435 μg/L), CAT-1 (80,317.01 μg/L), VR-1 (67,573.99 μg/L) and S. bayanus CBS 1505 (71,660.32 μg/L). The highest concentrations of ethyl esters were 454.33 μg/L, 440.33 μg/L and 438 μg/L for S. cerevisiae strains UFLA FW 15, VR-1 and BG, respectively. Similar to concentrations of ethyl esters, the highest concentrations of acetates (1927.67 μg/L) and higher alcohols (83,996.33 μg/L) were produced in raspberry wine from S. cerevisiae UFLA FW 15. The maximum concentration of volatile fatty acids was found in raspberry wine produced by S. cerevisiae strain VR-1. We conclude that S. cerevisiae strain UFLA FW 15 fermented raspberry juice and produced a fruit wine with low concentrations of acids and high concentrations of acetates, higher alcohols and ethyl esters.

Raspberry ( Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds

To evaluate the potential for fermentation of raspberry pulp, sixteen yeast strains ( S. cerevisiae and S. bayanus) were studied. Volatile compounds were determined by GC–MS, GC–FID, and GC–PFPD. Ethanol, glycerol and organic acids were determined by HPLC. HPLC–DAD was used to analyse phenolic acids. Sensory analysis was performed by trained panellists. After a screening step, CAT-1, UFLA FW 15 and S. bayanus CBS 1505 were previously selected based on their fermentative characteristics and profile of the metabolites identified. The beverage produced with CAT-1 showed the highest volatile fatty acid concentration (1542.6 μg/L), whereas the beverage produced with UFLA FW 15 showed the highest concentration of acetates (2211.1 μg/L) and total volatile compounds (5835 μg/L). For volatile sulphur compounds, 566.5 μg/L were found in the beverage produced with S. bayanus CBS 1505. The lowest concentration of volatile sulphur compounds (151.9 μg/L) was found for the beverage produced with UFLA FW 15. In the sensory analysis, the beverage produced with UFLA FW 15 was characterised by the descriptors raspberry, cherry, sweet, strawberry, floral and violet. In conclusion, strain UFLA FW 15 was the yeast that produced a raspberry wine with a good chemical and sensory quality.

Anti-oxidant, anti-proliferative and anti-inflammatory activities of the extracts from black raspberry fruits and wine

The purpose of the study was to determine polyphenols, anthocyanins and ascorbic acid in the extracts of black raspberry fruits and wine, along with their anti-oxidant, anti-proliferative and anti-inflammatory activities. Black raspberry fruits without or with seeds crushed were blended in 60% ethanol (FE and FES, respectively) or in water (FW and FWS, respectively). Black raspberry wine without or with seeds crushed (W and WS, respectively) were prepared. Polyphenol content was the highest in the FES (8.25 mg/g fruit). Generally the ethanol extracts with seeds crushed showed higher anti-oxidant activities with the lowest DPPH IC 50 (130 μg/ml (freeze-dried extract/reaction solution)) for the FES and the lowest ABTS IC 50 (198 μg/ml) for the WS. Cell viabilities were reduced by 13–70% when treated with 100 μg/ml (freeze-dried extract/medium) for HT-29 cells and 1000 μg/ml for LNCaP cells. The FES most actively suppressed nitric oxide production in LPS-stimulated RAW264.7 cells ( p < 0.05). Superoxide dismutase and glutathione peroxidase activities treated with the extracts were higher than the control ( p < 0.05).

씨앗의 혼입이 Black Raspberry 발효주의 화학적 특성에 미치는 영향

Black raspberry의 씨앗을 즙에 포함하여 발효주를 제조한 후 화학적 특성을 분석하여 씨앗을 활용한 새로운 과일주의 개발 가능성을 검토하였다. pH는 발효 초기에 감소하였다가 완료 시점일까지 증가하는 경향을 보였고, 산도는 발효초기에 증가하여 완료시점까지 변화가 없었으며, pH와 산도 모두 제조법에 따른 차이는 없었다. 발효가 진행될수록 당함량은 감소하고 알코올 함량은 증가하였으며, 제조법에 따른 차이는 없었다. L<SUP>*</SUP>, a<SUP>*</SUP>, b<SUP>*</SUP> 값은 12일까지 증가하는 경향을 보이다가 이후에는 감소하거나 변화가 없었으며, 씨앗을 포함하여 발효한 것이 낮은 경향을 보였으나 유의적이진 않았다. Monomeric anthocyanin과 polyphenol 함량은 발효가 진행될수록 감소하는 경향을 보였으며, monomeric anthocyanin 함량은 제조법에 따른 차이가 없었고, polyphenol 함량은 유의적이진 않지만 씨앗을 포함하여 발효시킨 것이 높게 나타났다. 휘발성 성분 중에는 알코올 성분들이 대부분을 차지했으며, 제조법에 따른 뚜렷한 차이를 보이지 않았다. 관능평가 결과, 색, 향, 맛에 대한 기호도와 종합적인 기호도 모두 두 발효주 간의 차이는 없었다. 씨앗을 포함한 black raspberry 발효주가 과즙액만을 이용한 발효주에 비하여 polyphenol 함량이 다소 높은 경향과 함께 발효에 따른 화학적 특성이 처리구간에 유사하였다. 따라서 씨앗을 발효 재료로 혼입하여 사용할 때 화학적 특성과 관능적 특성에 크게 영향을 주지 않으면서 씨앗에 함유되어 있는 생리활성물질의 효과를 얻을 수 있을 것으로 판단한다.

Antioxidant properties of Korean black raspberry wines and their apoptotic effects on cancer cells

AbstractBACKGROUND: The objective of the study was to determine the antioxidant activities of Korean black raspberry concentrate (KBR: Rubus coreanus Miq.) and Korean black raspberry wine concentrates (KBRW‐1 and KBRW‐2) using the DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) radical scavenging assay. The apoptotic effects of the KBRW concentrates on various cancer cells were also investigated.RESULTS: Both the KBR concentrate and KBRW concentrates showed dose‐related antioxidant activities in the DPPH assay. At concentrations of 500 µg mL−1 and 1000 µg mL−1, the KBR concentrate antioxidant activities were 59% and 79%, respectively. KBRW‐1 and KBRW‐2 inhibited radical formation at 500 µg mL−1 by 19% and 48%, respectively. The antioxidant activity of KBRW‐2 was comparable to various red wines (RW‐1, RW‐2, RW‐3, and RW‐4). However, at 1000 µg mL−1, the antioxidant activities of KBRW‐1 and KBRW‐2 were 53% and 83% that of α‐tocopherol, respectively. Both RW‐1 and KBRW‐2 showed marked antiproliferative effects on all cancer cell types, with decreases in cell viability greater than 50%. This was co‐related with apoptotic characteristics, including chromatin condensation and apoptotic body formation, as determined by cell morphological assessment. Cell cycle analysis showed that treating AGS cells with RW‐1 and KBRW‐2 resulted in 25% and 30% apoptotic cell accumulation, respectively. KBRW‐2 induced the cleavage of poly(ADP‐ribose) polymerase (PARP) and the activation of caspase‐3 within the AGS cells. Levels of PARP cleavage were increased five‐ and three‐fold by RW‐1 and KBRW‐2, respectively, and the level of caspase‐3 was significantly increased by the treatment with KBRW‐2.CONCLUSION: Overall, the results of this study suggest that Korean black raspberry wine displays antioxidant activity comparable to that of imported red wines, and has anticancer effects that may be attributed to induction of the apoptotic pathway. Copyright © 2009 Society of Chemical Industry

Red Raspberry Juice and Wine: Effect of Processing and Storage on Anthocyanin Pigment Composition, Color and Appearance

ABSTRACTRed raspberry wine was made from thawed fruit by fermentation of pulp, depectínized juice, and pasteurized depectinized juice. The influences of fining and storage were also investigated. The anthocyanin pigment profiles of the samples were determined by high performance liquid chromatography (HPLC), and additional color indices by spectrophotometry and Hunter colorimetry. Anthocyanin pigments degraded mainly during fermentation, with total losses after storage of at least 50%. Cyanidin‐3‐glucoside was the most unstable anthocyanin, disappearing completely during fermentation; cyanidin‐3‐sopho‐roside (the major anthocyanin) was the most stable pigment. Pasteurized, depectinized wine that had undergone fining, had the most stable color and best appearance after storage.