RESUMO
OBJECTIVES: Grape juice is a drink that is rich in phenolic compounds, which are important natural antioxidants that reduce the incidence of diseases linked to oxidative stress including cardiovascular disease. Studies on the effects of purple grape juice supplementation have already been conducted; however, there are no data on the effects of the consumption of white grape juice (WGJ) to date. The aim of this study was to evaluate the effects of WGJ supplementation on body mass index, waist and abdominal circumference, blood pressure and glucose, insulin, oxidative damage, and lipid profile in women. METHODS: A total of 25 women, ages 50 to 67 y, were included in this study. The volunteers were instructed to consume 7 mL/Kg/d of WGJ (Vitis labrusca) without other changes in diet energy consumption or habitual lifestyle. The supplementation occurred over 30 d. Anthropometric data and blood samples were collected before and after the intervention. RESULTS: Supplementation with WGJ reduced the women's body mass index and waist and abdominal circumference (P < 0.001). There were no significant differences in blood pressure before and after the consumption of WGJ. In addition, no changes in blood glucose, insulin, and levels of oxidative damage were found. Women who supplemented with WGJ showed an increase of 16% in high-density lipoprotein cholesterol levels. CONCLUSIONS: These results demonstrate that the consumption of WGJ can improve metabolic parameters in women, which may help reduce the risk of cardiovascular diseases.
Assuntos
Antioxidantes/farmacologia , Índice de Massa Corporal , HDL-Colesterol/efeitos dos fármacos , Sucos de Frutas e Vegetais , Vitis , Circunferência da Cintura/efeitos dos fármacos , Abdome , Idoso , Feminino , Humanos , Pessoa de Meia-IdadeRESUMO
Oxidative damages in hepatocytes may be caused by epilepsy and/or anticonvulsant drugs. Epilepsy is one of the most common neurological disorders, characterized by recurrent seizures, which may increase the content of reactive oxygen species. Organic and conventional grape juices are rich in polyphenols, compounds with important antioxidant activity. It is hypothesized that organic and conventional purple grape juices may have protective effect against oxidative damage induced by pentylenetetrazole (PTZ) (a standard convulsant drug) in the liver and serum of Wistar rats. Animals (n = 16 in each group) received, by gavage, saline, organic grape juice or conventional grape juice (10 µL/g of body weight) for 17 days. Subsequently, half of the rats in each group received PTZ (60 mg/kg). After 30 minutes, the animals were euthanized by decapitation. Liver and blood samples were isolated to evaluate oxidative parameters (lipid and protein oxidation, nitric oxide metabolite content, antioxidant defenses, and protein sulfhydryl content). The results of this study showed that although organic juice contains higher polyphenol content than conventional juice, both juices conferred protection against lipid and protein oxidative damage and limited the increase in PTZ-induced nitric oxide metabolite content in the liver and serum. In addition, both juices inhibited the PTZ-induced reduction in enzymatic antioxidant defenses (superoxide dismutase and catalase activities) and sulfhydryl protein content in the liver and serum. In summary, both organic and conventional grape juices were able to reduce oxidative damage induced by PTZ in the liver and serum of Wistar rats.
Assuntos
Proteínas Sanguíneas/metabolismo , Fígado/efeitos dos fármacos , Estresse Oxidativo/efeitos dos fármacos , Pentilenotetrazol/efeitos adversos , Preparações de Plantas/farmacologia , Polifenóis/farmacologia , Vitis/química , Animais , Antioxidantes/metabolismo , Antioxidantes/farmacologia , Bebidas , Catalase/metabolismo , Convulsivantes/efeitos adversos , Alimentos Orgânicos , Frutas/química , Peroxidação de Lipídeos/efeitos dos fármacos , Fígado/metabolismo , Masculino , Óxido Nítrico/metabolismo , Preparações de Plantas/química , Polifenóis/análise , Carbonilação Proteica/efeitos dos fármacos , Ratos , Ratos Wistar , Compostos de Sulfidrila , Superóxido Dismutase/metabolismoRESUMO
Epilepsy is the most common neurological disorder worldwide. Studies have shown that recurrent seizures may increase the concentration of reactive oxygen species, which can lead to oxidative stress and neuronal damage. These seizures result in substantial deleterious effects on an individual's health. Organic and conventional grape juices are rich in polyphenols, compounds with important antioxidant activity. However, these juices could have differences in their polyphenol content. The aim of this study was to investigate the neuroprotective and anticonvulsant effects of organic and conventional grape juice treatments in Wistar rats against pentylenetetrazole (a convulsant drug)-induced damage. In addition, we evaluated potential behavioral changes in rats treated with the juices and the polyphenolic profile of those samples. Animals (n=16 in each group) received treatment with saline, organic or conventional grape juice for 17 days. On the eighteenth day, behavioral changes were evaluated by an open field test. Afterwards, half of the rats from each group received pentylenetetrazole and were observed for 30 min to evaluate possible seizure characteristics. The animals were subsequently killed by decapitation and their hippocampus, cerebellum and cerebral cortex tissues were isolated. The results of this study showed that neither organic nor conventional grape juice altered the behavior parameters, and no statistical differences were observed in the seizure characteristics of the groups. Nevertheless, both juice types were able to protect from lipid and protein oxidative damage, decrease nitric oxide content and increase enzymatic (superoxide dismutase and catalase) and non-enzymatic (sulfhydryl protein) antioxidant defenses in brain tissues following pentylenetetrazole-induced seizures. In general, organic juice showed superior results in each test, probably due to its higher polyphenol content relative to conventional juice. These results indicate that grape juices can provide further insight into natural neuroprotective compounds and may lead to the development of new therapeutic strategies for epileptic patients.
Assuntos
Pentilenotetrazol/toxicidade , Extratos Vegetais/uso terapêutico , Convulsões/tratamento farmacológico , Vitis/química , Animais , Masculino , Ratos , Ratos Wistar , Convulsões/induzido quimicamenteRESUMO
We present a method that can differentiate between the varieties of grapes and the vintages of wines and show the relationship between the grapes, the wine and the geographic location. The place of origin and its geographic and climatic characteristics were determined by the isotopic ratios, (13)C/(12)C of the ethanol and (18)O/(16)O of the water content of wine (wine water), for southern Brazil wines. The producing subregions of Pinto Bandeira, Vale dos Vinhedos and Nova Pádua showed differences in the temperature, rainfall and humidity conditions used for the production under microvinification conditions of Merlot and Cabernet Sauvignon varieties, in the harvests of 2005 and 2006. An isotope ratio mass spectrometer coupled to an elemental analyzer was used to measure the (13)C/(12)C of ethanol and the (18)O/(16)O of wine water. Regardless of the grape variety used, it was possible to determine the subregion through measurement of the δ(18)O values in both harvests. The altitudes of the different subregions led to statistical differences and demonstrated an influence mainly on the δ(18)O values of wine water. The δ(18)O value of wine water was determined to be more selective for the determination of the cultivation subregions than the δ(13)C value of the ethanol. The altitude and latitude influenced mainly the δ (18)O values of wine water and the ethanol. The climatic influences are more noteworthy in distinguishing the year of the harvest than the cultivation subregion.
Assuntos
Isótopos de Carbono/análise , Espectrometria de Massas/métodos , Isótopos de Oxigênio/análise , Vitis/química , Vinho/análise , Altitude , Análise de Variância , Brasil , Clima , Etanol/química , Geografia , Vitis/classificação , Água/químicaRESUMO
The purpose of this work was to study the biodegradation of citronellol, citronellal and citronellyl acetate by a soil Pseudomonas mendocina strain (IBPse 105) isolated from a Cymbopogon windelandi field. This strain efficiently used citronellol, citronellal, citronellyl acetate and myrcene as sole source of carbon, but was not able to grow on other 15 monoterpenoids evaluated. Gas chromatography-mass spectrometry (GC-MS) analysis of metabolites accumulation during P. medocina IBPse 105 growth on citronellol showed that this strain uses the citronellol catabolic pathway described for other species of the genus. IBPse 105 degradation of citronellyl acetate initiates by its hydrolysis to citronellol. The mini-Tn5 insertion in mutant IBPse 105-303, impaired in citronellol degradation, but able to grow on citronellal, was located in a homologous of the P. aeruginosa atuB gene, that codifies citronellol deshydrogenase.
Assuntos
Monoterpenos/metabolismo , Pseudomonas mendocina/metabolismo , Biotransformação , Cromatografia Gasosa-Espectrometria de Massas , Hidrólise , Mutagênese , Pseudomonas mendocina/genética , Reação em Cadeia da Polimerase Via Transcriptase ReversaRESUMO
Sparkling wines contain CO(2) obtained through a second fermentation by natural processes (Charmat method); they may be prepared with variable final sugar concentrations, resulting in physicochemical compositions and phenolic profiles different to those obtained with other natural methods. The purpose of this study was to verify the influence of sweetness on enological parameters, trans-resveratrol and trans-piceid levels, antioxidant capacity (power of scavenger the radical DPPH(â¢) (1,1-diphenyl-2-picrylhydrazyl) and mimetic enzymatic activities of superoxide dismutase (SOD-like) and catalase (CAT-like) assays, and ß-glucosidase activities on Charmat sparkling wines. The interaction of polyphenol levels and sweetness was observed. Levels of trans-piceid and trans-resveratrol showed a decrease in function of glucose concentration up to 40 g/l. All samples showed antioxidant capacity and ß-glucosidase activity was stable even in the presence of sugar. A positive correlation between SOD-like and DPPH(â¢) was observed. This work shows an approach able to clarify important aspects for the wine industry with regard to world-wide consumer demand for sweetened products.
Assuntos
Estilbenos/química , Vinho/análise , Antioxidantes/química , Compostos de Bifenilo/química , Catalase/metabolismo , Flavonoides/química , Fenóis/química , Picratos/química , Polifenóis , Resveratrol , Superóxido Dismutase/metabolismo , beta-Glucosidase/metabolismoRESUMO
It has been suggested that the dietary intake of antioxidant supplements could be a useful strategy to reduce the incidence of diseases associated with oxidative stress. The aim of present work is to study the possibility to obtain compounds with antioxidant activity from wine wastes using water as solvent. Results have shown that it is possible to obtain flavan-3-ol compounds from wine wastes both from V. vinifera (cv. Cabernet Sauvignon and Merlot) and V. labrusca (cv. Bordo and Isabella) species. The main phenolic compounds found in the extracts were catechin and epicatechin, followed by procyanidin B3, procyanidin B1, procyanidin B2, gallic acid, epigallocatechin, and procyanidin B4. All flavan-3-ol extracts showed significant in vitro and in vivo activities. It was found that the extracts were able to prevent lipid and protein oxidative damage in the cerebral cortex, cerebellum and hippocampus tissues of rats. Although further studies are necessary, these flavan-3-ol extracts show potential to be used to reduce the incidence of degenerative diseases associated with oxidative stress.
Assuntos
Antioxidantes/farmacologia , Encéfalo/efeitos dos fármacos , Flavonoides/farmacologia , Estresse Oxidativo/efeitos dos fármacos , Fenóis/farmacologia , Extratos Vegetais/farmacologia , Vitis/química , Animais , Antioxidantes/análise , Encéfalo/metabolismo , Flavonoides/análise , Frutas , Peroxidação de Lipídeos/efeitos dos fármacos , Fenóis/análise , Extratos Vegetais/química , Carbonilação Proteica/efeitos dos fármacos , Ratos , Ratos Wistar , VinhoRESUMO
There are many studies related to the antioxidant activity of grape products; however, they concern only purple and white grape varieties. Up to now, there are no reports of studies on the Goethe rose grape variety, either on its antioxidant activity or on its phenolic and mineral quantification. Thus, the purpose of this study was to evaluate in vitro and in vivo antioxidant activity, as well as to quantify total phenolic compounds, ascorbic acid, and mineral content, in a Goethe rose grape juice. The results obtained showed that the Goethe rose grape juice is a great polyphenol source, which contains catechin, epicatechin, and procyanidins (B(1), B(2), B(3), and B(4)). Of all metals analyzed, potassium, calcium, magnesium, and iron showed the highest values. We found that this rose grape juice shows an important antioxidant activity in in vitro (2,2-diphenyl-1-picrylhydrazyl radical scavenging activity) and in vivo (using the Saccharomyces cerevisiae yeast cells) assays. The antioxidant activity could be explained by the significant phenolic content and ascorbic acid levels found in the juice. The results showed that rose grape juice is an excellent antioxidant source, which could contribute to the prevention of many diseases related to oxidative stress, such as atherosclerosis and Parkinson's disease.
Assuntos
Antioxidantes/farmacologia , Sequestradores de Radicais Livres/farmacologia , Minerais/análise , Fenóis/análise , Preparações de Plantas/farmacologia , Vitis/química , Antioxidantes/isolamento & purificação , Ácido Ascórbico , Bebidas , Catequina/análise , Sequestradores de Radicais Livres/isolamento & purificação , Peróxido de Hidrogênio/efeitos adversos , Preparações de Plantas/química , Proantocianidinas/análise , Saccharomyces cerevisiaeRESUMO
Phenolics from grapes and wines can play a role against oxidation and development of atherosclerosis. Stilbenes have been shown to protect lipoproteins from oxidative damage and to have cancer chemopreventive activity. We describe a method for the direct determination of stilbenes in several red wines using high-performance liquid chromatography with UV detection. In a survey of 12 commercial wines from the south of Brazil (Rio Grande del Sul), levels of delta-viniferin are reported for the first time in different varieties of red wines. Brazilian red wine contains trans-astringin, trans-piceid, trans-resveratrol, cis-resveratrol (in high quantity: 5 times more than the trans form), epsilon-viniferin, and a compound isolated for the first time in wine, trans-delta-viniferin. Isolation and identification of delta-viniferin was achieved by NMR after extraction and fractionation of red wine phenolics. delta-Viniferin contributes, as well as cis-resveratrol and trans-piceid, to a significant proportion of stilbenes in wine dietary intake, particularly with Merlot varieties containing an average level of 10 mg/L for delta-viniferin, 15 mg/L for cis-resveratrol, and 13 mg/L for trans-piceid. The total stilbene intake from wine origin was estimated for the Brazilian population as 5.3 mg/day per person (on the basis of a regular wine consumption of 160 mL/day). delta-Viniferin can contribute to around 20% of total stilbenes in wine (average of 6.4 mg/L in red Brazilian wines). It would be important in the future to investigate the origins of the differences in wine stilbene levels in relation to the vine varieties, and the bioavailability of the newly extracted stilbene delta-viniferin in plasma after consumption of different types of wines.
Assuntos
Estilbenos/análise , Vinho/análise , Benzofuranos/análise , Brasil , Cromatografia Líquida de Alta Pressão , Glucosídeos/análise , Espectroscopia de Ressonância Magnética , Resorcinóis/análise , ResveratrolRESUMO
Verificou-se a quantidade de microrganismos existentes nos vinhos branco seco, branco suave, branco macerado, rosado e tinto frutado. Observou-se que nos vinhos tintos a contagem de leveduras e bactérias foi maior que nos brancos. Tal fato pode ser explicado em funçäo dos vinhos sofrerem filtaçäo mais rigorosa