Wine Extracts Research Articles

Provinols™, a Polyphenolic Extract of Red Wine, Inhibits In-Stent Neointimal Growth in Cholesterol-Fed Rabbit.

Background/Objectives: Epidemiological studies indicate a potential correlation between the consumption of polyphenols and a reduced risk of developing cardiovascular disorders. The present study investigates the potential of a red wine polyphenol oral extract, Provinols™, to reduce neointimal hyperplasia following angioplasty in a hypercholesterolemic rabbit model. Methods: New Zealand white rabbits were fed 1% cholesterol-enriched chow for a period of eight weeks prior to the induction of iliac balloon injury and subsequent stent placement. Following the implantation of the stent, Provinols™ (20 mg/kg/day) or an identical placebo was administered orally for a period of four weeks in a randomized manner. Twenty-eight days following the stenting procedure, the arteries were harvested after euthanasia and subjected to histology assignment analysis. Results: The administration of Provinols™ did not result in a statistically significant change in either blood pressure or plasma cholesterol levels. However, Provinols™ treatment led to a notable reduction in the growth of the intima within the stented area, as well as a reduction in the thickness and surface area of the intima. It is of note that treatment with Provinols™ was associated with a reduction in the accumulation of fat within the arteries and a diminished inflammatory response to injury. Conclusions: The findings demonstrate that oral administration of Provinols™ has the potential to reduce in-stent neointimal growth and lipid deposition, likely due to its anti-inflammatory properties in iliac arteries from hypercholesterolemic rabbits. Additionally, these findings provide an evidence-based rationale for the potential therapeutic benefits of plant-derived polyphenols in the prevention of restenosis associated with stent placement.

Antiplatelet Activity of Phenolic Compounds-Fortified Merlot Wine and Pure Phenolic Compounds

Red wines and their pomace are valuable sources of phenolic compounds (PCs), which have been proposed as potential contributors to their cardioprotective effect through the inhibition of platelet aggregation. The antiplatelet activity of an extract depends on its chemical composition, specifically the presence of certain phenolic compounds, as well as the interactions between them affecting biological activity. In order to assess the effect on platelet aggregation, we investigated the effect of the grape pomace PC enrichment of a Merlot wine, as well as the effect of the five major phenolic compounds present in wine extracts: caffeic acid, gallic acid, quercetin, epicatechin, and catechin. We analyzed how their combination influenced platelet aggregation. We found that the fortified wine sample with the highest PC content (W8) exhibited a potent antiplatelet effect in aggregation and platelet activation assays induced by the agonists TRAP-6, collagen, and ADP, with its activity being most potent against the latter agonist (78 ± 4%). Among the evaluated phenolic compounds, quercetin showed the highest antiplatelet potential against all three agonists studied, while gallic acid showed minimal antiplatelet effect. These findings suggest that the cardioprotective effect of wines is related to their chemical composition and the synergy among phenolic compounds. However, further research is required to fully understand the underlying mechanisms and clinical relevance of this activity.

“Microwave approach and thermal decomposition: A sustainable way to produce ZnO nanoparticles with different chemo-physical properties”

Two different synthetic approaches such as thermal decomposition method and microwave-assisted procedure were compared for the synthesis of nanosized ZnO. The two procedures were tested using zinc acetate as precursor as is, or in the presence of two coadjutants, one of anthropic origin (melamine) and one derived from the reuse of agricultural waste (wine extracts). All the samples were physico-chemically characterized in order to evaluate the influence of the synthesis conditions on the properties of the materials that were characterized by N2 adsorption/desorption at 77 K and Field Emission-Scanning Electron microscopy measurements for evaluating the morphology, X-ray diffraction for examining the crystalline structure and X-Ray photoelectron spectroscopy for evidencing the surface composition of the nanoparticles. In order to verify the influence of the synthesis procedure on the electrical and optical properties of the ZnO nanoparticles, forecasting their use in photocatalytic applications, also the band gap of materials was evaluated by means of UV–Vis spectroscopy and Tauc plot. A final comparison of all the results allowed to evidence advantages and disadvantages of the procedures under study pointing out the importance of deepen the study of microwave-based synthetic approaches.

The effect of yeast (<i>Saccharomyces cerevisiae</i>) fermentation on amino acid composition of hot water extract of <i>Ficus capensis</i> leaf

Introduction: In this study, the amino acid composition of cold and hot water extracts of Ficus capensis leaf was examined, along with the impact of yeast fermentation on the amino acid composition of the hot water extract. Although the hot water extract of Ficus capensis is commonly consumed as a beverage locally, there is currently a lack of documented literature regarding the amino acid composition of the wine produced from this extract.
 Materials and Methods: Cold and hot water extracts of Ficus capensis leaf was extracted using homogenization and decoction method respectively. Ficus capensis wine was produced from hot water o must prepared using 0.8 g/l yeast, 22 brix, at pH 4.5 and fermented for 9 days. The amino acid composition of the cold water, hot water and wine extracts of Ficus capensis leaf were assessed using High Performance Liquid Chromatography. Results: The result shows the presence of amino acids in the cold water, hot water and wine extract of Ficus capensis. However the wine contained more amino acids with methionine an essential amino acid having the highest concentration. Conclusion: Fermentation of the hot water extract should be encouraged since it improved the amino acid content of the wine produced and would serve as an additional raw material for wine industry. Moderate consumption of Ficus capensis wine could potentially be beneficial to health and as well as combat the problem of malnutrition.

Functional nutrition option patients with non-alcoholic fatty liver disease

The results of a study of the clinical efficacy of dietary treatment in patients with non-alcoholic liver disease (NAFLD) with the additional inclusion of a new specialized nutritional functional dietary product “A mixture of essential nutrients multicomponent dry” (SENMS) in the product content of the standard D3 diet are presented. 75 patients with NAFLD were examined (39 - study group, 36 - control group). The patients in the study group received 6 g of SENMS daily for 2 weeks, consisting of 6 ingredients that are sources of biologically active substances: inulin, green tea extract, dry red wine extract, L-carnitine, grape seed extract, coenzyme Q10. As a result of the conducted study, it was proved that the SEMS in patients with NAFLD contributed to a faster decrease in the severity of hepatic parenchymal inflammation compared with the control, improved cholesterol metabolism, lipid peroxidation, and quality of life indicators of patients. In conclusion, the expediency of using a new specialized functional dietary food product “A mixture of essential nutrients multicomponent dry” in dietary treatment programs for patients with NAFLD was noted.

СРАВНИТЕЛЬНЫЙ АНАЛИЗ КОНЦЕНТРАЦИИ ЭКСТРАКТИВНЫХ ВЕЩЕСТВ СУХИХ ВИН ИЗ БЕЛЫХ СОРТОВ ВИНОГРАДА СЕЛЕКЦИИ ВНИИВиВ В ПРОЦЕССЕ БУТЫЛОЧНОЙ ВЫДЕРЖКИ

One of the most important quality indicators is the wine extract, which makes it possible to judge the fullness of taste, the harmony of taste, the amount of antioxidant activity, and even the authenticity of the origin of wine products. The purpose of the work is a compar-ative analysis of changes in extractive substanc-es in dry white wines from hybrid grape varie-ties grown in Rostov region during bottle aging. The objects of the study were dry white wines produced from grape varieties of ARRIV&W breeding according to generally accepted tech-nology under the same fermentation conditions – Platovsky, Stanichny, Donus, control – Ali-gote, which were aged in a bottle from 1 to 3 years in the enoteca of the institute. As a result of the research, it was found that the highest content of reduced and residual extract in com-parison with other samples was observed in wines from the Platovsky grape variety. In ex-perimental samples, the amount of organic acids fluctuated within 4.8–6.8 g/dm3 and, as aging in the bottle, decreased in wines from Aligote and Platovsky varieties by 25 %, from Stanich-ny and Donus varieties by 16 and 15.6 %. The maximum concentration of tartaric acid was noted in wines from Stanichny variety (4.1–2.9 g/dm3). In wines from varieties Stanichny, Donus, Aligote aged 1−3 years, the ratio of tar-taric and malic acids was more than 3, and the ratio of the residual extract to the total content of organic acids was less than 3, they also not-ed the development of taste properties in the direction of improvement. In wines from the Platovsky variety, after 2 and 3 years of aging in the bottle, the ratio of tartaric and malic ac-ids was 2 or less, and the ratio of the residual extract to the total content of organic acids was more than 3; they showed a deterioration in or-ganoleptic characteristics during aging, they were distinguished by a rough and discordant taste. It was revealed that the formation of a rounded and harmonious taste of wine during aging in a bottle depends on the ratio of the ex-tract components and their optimal composi-tion, as well as on the varietal characteristics of the grapes and its potential.

Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the Wines

Abstract This study investigated the effect of the oak chips added at different dosages and stages of apple wine production on its oenological, antioxidant and sensory properties. In the study, medium-toasted or heavily-toasted oak chips (at a concentration of 3 or 6 g/L) and ethanol extracts prepared from them (at a dose of 1 or 2 mL/100 mL) were used. Basic oenological parameters (OIV), total polyphenol content (Folin-Ciocalteu method), antioxidant activity (ABTS assay), color (CIELAB) and organoleptic assessment of the wine were evaluated. Although the use of chips had no significant effect on the ethanol content and wine extract, it caused a significant change in volatile acidity. Furthermore, the antioxidant activity of the wines correlated closely with the concentration of polyphenolic compounds and these parameters were significantly higher after contact with medium-toasted chips. The apple wines had high values of lightness and yellow color, and the addition of chips did not significantly affect the color parameters (CIELAB). In the sensory assessment, the control wine (without chips) received the lowest scores, while significantly higher scores were given to the wine with the addition of 6 g/L of heavily-toasted chips, which was characterized by intense smoky, toasty, woody and vanilla notes.

Cobalt oxide nanoparticles for biological applications: Synthesis and physicochemical characteristics for different natural fuels

Cobalt oxide (Co3O4) nanoparticles were synthesized via a simple combustion process employing natural fuels, and their structural, morphological, thermal, and antibacterial properties were studied. According to XRD measurements, each specimen has a cubic crystalline structure. Co3O4 nanoparticles prepared from natural macromolecules such as cow urine, honey, wine, and tea extract had respective crystallite diameters of 22.9, 31.3, 30.4, and 31.2 nm. According to FESEM and EDAX analyses, the products have stoichiometric shapes such as rice grains, mushrooms, and cluster cavities, and EDX confirmed the presence of the Co and O elements. The FTIR image revealed the presence of various phytochemicals on the surface, and the bands at 400 and 630 cm−1 denoted the distinctive Co–O linkages. The diameters of crystallites and TEM particles are comparable. The thermal properties of Co3O4 nanoparticles synthesized with diverse natural fuels are characterized by substantial weight losses. The particle's colloidal stability has been investigated. It confirms that the use of natural resources influences particle stability. Antibacterial and antifungal activity of green synthesized Co3O4 nanoparticles was evaluated against two distinct bacteria (Gram-positive) Staphylococcus aureus and (Gram-negative) Pseudomonas aeruginosa, as well as two fungi, Candida albicans and Aspergillus niger. It has been discovered that synthetic Co3O4 nanoparticles inhibit microbial and fungal proliferation effectively.

Optimization of extraction conditions for phytochemicals from Senna fistula using cheminformatics

Senna fistula (commonly called golden shower tree) is a tropical plant renowned for its established medicinal properties. Additionally, it serves as a popular ornamental tree for homesteads and roadside plantings. But previous phytochemical studies on the plant adopted the conventional methods of extraction without optimal yield of the plant extract. This study investigated on the phytochemistry of S. fistula leaf, stem bark and flower using ethanol, aqueous and palm wine extracts. Also, optimization of extraction with the aid of design expert was carried out to determine the extraction condition that would give the optimum yield using different solvent. Result of qualitative analysis on phytochemicals showed presence of anthraquinones, flavonoids, saponins, terpenoids, phenols, cardiac glycosides and tannins. An extraction of 10 g of S. fistula for 24 h at 300 rpm, with an orbital shaker time of 30 min, gave an optimal yield of 3.6 g. The bio-active compounds found in S. fistula are subjects of more exploratory research with usable products that can benefit mankind as the focus.

Red Wine Extract Prevents Oxidative Stress and Inflammation in ARPE-19 Retinal Cells

Age-related macular degeneration (AMD) is one of the most commonly occurring ocular diseases worldwide. This degenerative condition affects the retina and leads to the loss of central vision. The current treatments are focused on the late stage of the disease, but recent studies have highlighted the importance and benefits of preventive treatments and how good dietary habits can reduce the risk of progression to an advanced form of the disease. In this context, we studied whether resveratrol (RSV) or a polyphenolic cocktail, red wine extract (RWE), are able to prevent the initiating events of AMD (i.e., oxidative stress and inflammation) in human ARPE-19 retinal pigment epithelial (RPE) cells and macrophages. This study highlights that RWE and RSV can prevent hydrogen peroxide (H2O2) or 2,2′-Azobis(2-methylpropionamidine) dihydrochloride (AAPH)-induced oxidative stress and can subsequently prevent DNA damage via the inhibition of the ATM (ataxia telangiectasia-mutated)/Chk2 (checkpoint kinase 2) or Chk1 signaling pathways, respectively. Moreover, ELISA assays show that RWE and RSV can prevent the secretion of proinflammatory cytokines in RPE cells and in human macrophages. Interestingly, RWE exhibits a greater protective impact compared to RSV alone, even though RSV was more concentrated when used alone than in the red wine extract. Our results suggest that RWE and RSV may have potential interest as preventive nutritional supplementations against AMD.

Optimization of the Extraction Methodology of Grape Pomace Polyphenols for Food Applications.

This study aims to take advantage of the wine industry by-products and extract bioactive compounds from grape pomace by applying methodologies susceptible to be integrated easily into industrial workflows because of the association with standard instrumentation and facilities, while the main factors affecting the efficiency of the process have been optimized. The sampling consisted of two grape varieties: 'Touriga Nacional' and 'Sousão'. A response surface methodology (RSM) method was used to optimize the extraction conditions based on three independent variables according to the chemical characteristics and stability/lability traits associated with polyphenols; the main bioactive phytochemical in grape pomace: solvent (50%, 70%, and 90% ethanol); temperature (20 °C, 40 °C, and 60 °C); and pH (0.5% HCl, 2% HCl, and 3.5% HCl). The phytochemical profile, as well as the radical scavenging and reducing powers were determined on 27 different samples. The highest yield and antioxidant activity corresponded to extracts obtained at 60 °C using 3.5% HCl and 70% ethanol. The values for total phenols and flavonoids were 44.93 mg of gallic acid equivalents (GAE) and 22.95 mg of catechins equivalents (CE) per gram, respectively. Concerning the evaluation of antioxidant capacity using various assays such as ABTS, DPPH, and FRAP, the results obtained were 0.30, 0.43, and 0.36 mmol of Trolox equivalent antioxidant capacity (TEAC) per gram, correspondingly. The analysis of the extract obtained with the best extraction performance using these parameters via High-Performance Liquid Chromatography-Mass Spectrometry has been also performed, allowing us to identify fourteen (14) compounds, including phenolic acids (n = 3), flavonols (n = 7), and anthocyanins (n = 4). As a result of this process, the best conditions for the production of a natural and environmentally friendly dye, not only avoiding waste but also reusing these by-products, were achieved.

Evaluation of the Phytochemical and Antioxidant Properties of Cold, Hot Water and Wine Extracts Produced from Ficus capensis Leaf

Red wine consumption has increased tremendously due to the apparent health benefits and pleasure derived from red wines. In the quest to search for alternative sources of raw material for wine production, the phytochemical and antioxidant properties of the cold and hot water extracts of Ficus capensis leaf as well as the wine produced from hot water extract of F. capensis leaf were evaluated. The qualitative screening of phytochemical constituents in cold and hot water extracts of F. capensis leaf revealed the presence of flavonoids, tannins, phenols, steroids, carbohydrates, proteins, amino acids, alkaloids and phytate. The quantitative phytochemical screening of the cold and hot water extracts as well as the wine extracts of F. capensis using HPLC method revealed the presence of important bioactive ingredients with the concentration of the phenolic and flavonoid compounds of F. capensis wine significantly (p<0.05) higher than the cold and hot water extracts. The wine extract exhibited significantly (p<0.5) decrease in the antioxidant activity against DPPH, nitric oxide, total antioxidant capacity and FRAP compared to the cold and hot water extracts. Moderate consumption of F. capensis wine would help to protect the organism against oxidative damage to lipids, proteins, and nucleic acids caused by the phenols in the drink. Moderate consumption of F. capensis wine would help to protect the organism against oxidative damage to nucleic acids lipids, and proteins caused by the phenols in the drink.&nbsp

Redox Biomarkers Assessment after Oral Administration of Wine Extract and Grape Stem Extract in Rats and Mice

Wine and by-products of the winemaking process, such as grape stems, are rich in bioactive polyphenolic compounds that might be beneficial for animal and human health. In recent years, the administration of dietary polyphenols with strong antioxidant and cytoprotective properties has constituted an emerging line of research interest toward disease prevention. However, in scientific literature, only a limited number of studies have investigated the safety and the toxicological risks of polyphenolic compounds in vivo. Based on the above, the purpose of the present study was two-fold: first, to examine the effects of oral administration of a grape stem extract, derived from the Greek red wine Mavrodaphne, on mice redox biomarkers; and second, to investigate the biological effects of oral administration of a wine extract, derived from the emblematic Greek red wine Xinomavro, on rats. Toward this purpose, body weight, growth rate, hematological, biochemical, and histopathological parameters, as well as a panel of redox biomarkers, were examined. According to our results, the administration of Mavrodaphne grape stem extract in mice induced alterations in redox homeostasis, preventing mice from the adverse effects of lipid peroxidation. Contrariwise, the administration of Xinomavro wine extract induced both beneficial and harmful outcomes on rat redox status determined by the examined tissue. Collectively, our study reports that the Mavrodaphne grape stem extract, a serious pollutant when disposed in environmental matrices, is an important source of bioactive polyphenolic compounds that could protect from oxidative damage and improve animal and human health. Finally, the Xinomavro wine extract exerts tissue-specific changes in redox balance, which are indicative of the complexity that characterizes the biological systems.

A detailed evaluation of the advantages and limitations of online RP-LC×HILIC compared to HILIC×RP-LC for phenolic analysis

The combination of hydrophilic interaction chromatography (HILIC) and reversed-phase liquid chromatography (RP-LC) has proved effective in the LC × LC analysis of polyphenols due to the high degree of orthogonality associated with these separation modes for various classes of phenolic compounds. However, despite the growing number of such applications, HILIC is almost exclusively used as the first dimension (1D) separation mode, and RP-LC in the second dimension (2D). This is somewhat surprising in light of the potential advantages of swapping these separation modes. In this contribution, we present a detailed evaluation of the potential of online RP-LC × HILIC-MS for the analysis of phenolic compounds, comparing the performance of this system to the more established HILIC × RP-LC-MS configuration.Method development was performed using a predictive optimisation program, and fixed solvent modulation was employed to combat the solvent incompatibility between HILIC and RP-LC mobile phases. Red wine, rooibos tea, Protea and chestnut phenolic extracts containing a large diversity of phenolic compound classes were analysed by both HILIC × RP-LC- and RP-LC × HILIC-MS in order to compare the separation performance.Overall, the kinetic performance of HILIC × RP-LC was found to be clearly superior, with higher peak capacities and better resolution obtained for the majority of samples compared to RP-LC × HILIC analyses using similar column dimensions. Dilution of the 1D solvent combined with large volume injections proved insufficient to focus especially phenolic acids in the 2D HILIC separation, which resulted in severe 2D peak distortion for these compounds, and negatively impacted on method performance. On the other hand, a noteworthy improvement in the sensitivity of RP-LC × HILIC-MS analyses was observed due to higher ESI-MS response for the 2D HILIC mobile phase and greater sample loading capacity of the 1D RP-LC column, brought on by the high solubility of phenolic samples in aqueous solutions. As a result, a significantly higher number of compounds were detected in the RP-LC × HILIC-MS separations. These findings point to the potential advantage of RP-LC × HILIC as a complementary configuration to HILIC × RP-LC for phenolic analysis.

Unravelling the effect of phenolic compounds in the design of a yeast protein‐based emulsions

SummaryMayonnaise is an oil in water emulsion of egg, oil and an acid, worldwide consumed. The major challenges of the mayonnaise industry include searching for an alternative protein source. This study evaluates an alternative protein source, yeast protein extract (YPE), to replace egg in the mayonnaise model. Furthermore, the natural ability of phenolic compounds (PCs) to bind to proteins was studied to enhance the emulsifying capacity of YPE. The mayonnaise‐like emulsions were characterised according to their rheology, texture and colour profile. There were no differences in rheological parameters between the YPE emulsion (G' at 1 Hz 785 ± 15 Pa) and onion powder emulsion (G' at 1 Hz 785 ± 15 Pa) compared with the commercial mayonnaise (CC, G' at 1 Hz 747 ± 16 Pa). In general, the emulsions obtained with YPE and YPE‐PCs were found to have similar viscoelastic and viscosity properties to the CC. In terms of texture profile (firmness) the blueberry powder (0.574 ± 0.036 N), grape seed extract (0.497 ± 0.061 N) or wine extract (0.626 ± 0.128 N) YPE emulsions were equal to CC (0.561 ± 0.031 N). As a result, some of the mayonnaise‐like emulsions developed could be alternatives to CC regarding physical–chemical properties.

Potential Application of a Wine Extract in Skin Care: How to Benefit from the Antibacterial, Antioxidant and Elastase Inhibiting Properties

Potential Application of a Wine Extract in Skin Care: How to Benefit from the Antibacterial, Antioxidant and Elastase Inhibiting Properties

A Tamarind Local Variety from Garoua, Cameroon: Physicochemical Characterization, Fruit Pulp Fermentation and Extraction of Tartaric Acid from the Fruit Pulp Winery Waste

Objective: Tamarind is known for the tart taste that is characteristic of Tartaric acid. The fruit pulp is in high demand in both the domestic and industrial settings due to its high food value. It contains fatty acids, vitamins, roughage, phytosterols and many other phytochemicals necessary for good health. To the best of our knowledge, very little has been reported on the processing of this nutritional fruit and the results reported so far show variability as a function of the botanical origin of the plant. No literature exists on the Tamarind variety from Cameroon and no study combining wine production and extraction of Tartaric acid from the waste residue has so far been reported. We are taking this advantage to explore wine fermentation from Tamarind fruit pulp by focusing on the effects of different parameters such as time of treatment for juice extraction, yeast inoculate for wine fermentation and secondary fermentation on wine quality, and to extract Tartaric acid from the winery solid waste residue. Methods: The main fermentation was done at 2°C in 13d and 1w secondary fermentation was done in 1 week. The wine was characterized for alcoholic content, pH, titratable acidity, soluble dry matter and consumer acceptability. The winery solid waste residue (potassium bitartrate precipitate) was used to extract crystalline L-Tartaric acid which was characterized by Fourier transform infrared spectroscopy, melting point and crystallinity by powder X-ray diffraction. Results: The Tamarind pulp wine produced was of acceptable quality. It was clear, sweet, sparkling, smooth and well-flavored. The drink had a pH of 3.04 and an alcohol content of 16%. The Tartaric acid was crystalline, and it reflected all characteristic functional groups of Tartaric acid, with a melting point of 189.8-196.4°C (laboratory grade). Conclusion: It is very possible to couple Tamarind fruit pulp wine production with chemical synthesis of pure crystalline Tartaric acid using solid winery waste from Tamarind fruit pulp. The method used in this study is simple, straightforward, ecofriendly and cost effective.

Encapsulation of Grape (Vitis vinifera L.) Pomace Polyphenols in Soybean Extract-Based Hydrogel Beads as Carriers of Polyphenols and pH-Monitoring Devices.

In this work, novel bio-based hydrogel beads were fabricated by using soybean extract as raw waste material loaded with Lambrusco extract, an Italian grape cultivar. The phenolic profile and the total amount of anthocyanins from the Lambrusco extract were evaluated before encapsulating it in soybean extract-based hydrogels produced through an ionotropic gelation technique. The physical properties of the produced hydrogel beads were then studied in terms of their morphological and spectroscopic properties. Swelling degree was evaluated in media with different pH levels. The release kinetics of Lambrusco extract were then studied over time as a function of pH of the release medium, corroborating that the acidity/basicity could affect the release rate of encapsulated molecules, as well as their counter-diffusion. The pH-sensitive properties of wine extract were studied through UV-Vis spectroscopy while the colorimetric responses of loaded hydrogel beads were investigated in acidic and basic solutions. Finally, in the framework of circular economy and sustainability, the obtained data open routes to the design and fabrication of active materials as pH-indicator devices from food industry by-products.

Intracellular Polyphenol Wine Metabolites Oppose Oxidative Stress and Upregulate Nrf2/ARE Pathway.

Moderate wine consumption has been associated with several benefits to human health due to its high polyphenol content. In this study, we investigated whether polyphenols contained in a particular red wine, rich in polyphenols, can pass the cell membrane and switch the oxidant/antioxidant balance toward an antioxidant pattern of THP-1 cells and human cardiomyocytes through a gene regulatory system. First, we identified which metabolite polyphenols present in red wine extract cross cell membranes and may be responsible for antioxidant effects. The results showed that the wine metabolites in treated cells belonged mainly to stilbenes, flavan-3-ols derivatives, and flavonoids. Other metabolites present in cells were not typical wine metabolites. Then, we found that red wine extract dose-dependently lowered reactive oxygen species (ROS) induced by tert-butyl hydroperoxide (TBHP) up to 50 ± 7% in both cell lines (p < 0.01). Furthermore, wine extract increased nuclear Nrf2 of about 35 ± 5% in both cell lines (p < 0.01) and counteracted its reduction induced by TBHP (p < 0.01). The rise in Nrf2 was paralleled by the increase in hemeoxygenase-1 and glutamate-cysteine ligase catalytic subunit gene expression (both mRNA and protein) (p < 0.01). These results could help explain the healthful activity of wine polyphenols within cells.

In Vitro Cercaricidal and Schistosomicidal Activities of the Raffia Wine and Hydroethanolic Extracts of Pedilanthus tithymaloides Linn (Poit). Stem Barks.

Schistosomiasis control remains a public health concern, and there is a need to evaluate new strategies for targeting larval and adult stages of the parasite. As Pedilanthus tithymaloides is empirically used to treat schistosomiasis, it becomes essential to know its effective action scientifically. This study assessed the cercaricidal and schistosomicidal activity of P. tithymaloides stem barks raffia wine extract (RwPt) and hydroethanolic extract (HePt). Different concentrations of these extracts were tested against cercariae (31.25–1000 μg/mL) and adult worms (62.5–2000 μg/mL) of Schistosoma mansoni. Niclosamide-olamine 5% (1 μg/mL) and praziquantel (10 μg/mL) were used as pharmacological controls. Cercariae viability was determined every 30 min for 180 min, and adult worms' motor activity and viability after 24 and 48 h incubation. In addition, cytotoxicity and phytochemical analysis were performed. HePt was lethal to cercariae and adult worms with LC50 of 73.91 μg/mL after 60 min of incubation and 731.17 μg/mL after 48 h of incubation, respectively. Furthermore, a significant reduction of 94.44% in motor activity was observed in surviving worms at the concentration of 2000 μg/mL. RwPt was less effective on S. mansoni cercariae with an LC50 of 617.86 μg/mL after 180 min and on adult worms with a mortality rate of 9.83% at 2000 μg/mL for 48 h incubation. Both extracts showed a weak cytotoxicity profile with an IC50 of 983.50 μg/mL for HePt and more than 1000 μg/mL for RwPt. The LC-MS analysis of HePt allowed the detection of two annotated diterpenoids. Based on the selectivity index, the hydroethanolic extract of P. tithymaloides stem barks disclosed an intense cercaricidal activity and a moderate schistosomicidal effect with low cytotoxicity. These findings may support the potential use of Pedilanthus tithymaloides as a natural product or a source of natural-derived compounds for interrupting schistosomiasis transmission.