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In Vitro Assessment of the Antioxidant Properties of Aqueous Byproduct Extracts of Vitis vinifera

Aqueous extracts were obtained at low temperature with the Naviglio technology from grapevine stalks (Merlot), marc (Merlot and Cabernet Sauvignon) and leaves (Merlot) as typical byproducts of winemaking industry, and their properties were evaluated cytofluorometrically on human dermal fibroblasts....

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Autores principales: Puglisi, Roberto, Severgnini, Alex, Tava, Aldo, Montedoro, Marina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6600299/
https://www.ncbi.nlm.nih.gov/pubmed/31316284
http://dx.doi.org/10.17113/ftb.57.01.19.5879
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author Puglisi, Roberto
Severgnini, Alex
Tava, Aldo
Montedoro, Marina
author_facet Puglisi, Roberto
Severgnini, Alex
Tava, Aldo
Montedoro, Marina
author_sort Puglisi, Roberto
collection PubMed
description Aqueous extracts were obtained at low temperature with the Naviglio technology from grapevine stalks (Merlot), marc (Merlot and Cabernet Sauvignon) and leaves (Merlot) as typical byproducts of winemaking industry, and their properties were evaluated cytofluorometrically on human dermal fibroblasts. Leaf extracts had the greatest total phenolic ((47.6±3.5) mg/g) and proanthocyanidin ((24.2±0.1) mg/g) contents compared to the others. The preliminary colorimetric MTT (3-[4,5-dimethylthiazole-2-yl]-2,5-diphenyltetrazolium bromide) assay individuated two consecutive non-toxic volume fractions of each extract (from 0.8 to 12.8%) that were adopted for three cytofluorometric tests. The first cell membrane test did not evidence any harmful effects against plasma membranes at the two non-toxic volume fractions. The second mitochondrial membrane test showed a decreased (p<0.01) percentage of cells ((15.7±8.3) vs (32.5±1.3) %) with active polarized mitochondrial membranes at the higher non-cytotoxic volume fractions of extracts from Cabernet Sauvignon marc in response to 4.5 mM H(2)O(2), and from Merlot stalks (p<0.05) at 1.5 mM H(2)O(2) ((49.3±6.1) vs (64.6±2.4) %) and without H(2)O(2) ((89.7±2.4) vs (96.9±1.8) %), compared to the controls submitted to the same H(2)O(2) concentration. Conversely, mitochondrial activity of leaf extracts significantly (p<0.05) increased ((96.3±1.8) and (96.4±1.4) %) after treatment with 0.5 mM H(2)O(2) at both non-cytotoxic volume fractions compared to control ((88.2±1.1) %). Finally, as evidenced by the third oxidative status test, stalk extracts did not evidence relevant effects on the cellular oxidative state, while the extracts of marc and leaves demonstrated significantly medium (p<0.05) to highly (p<0.001) positive effects following exposure to H(2)O(2) ranging from 0.5 to 4.5 mM, compared to controls.
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spelling pubmed-66002992019-07-17 In Vitro Assessment of the Antioxidant Properties of Aqueous Byproduct Extracts of Vitis vinifera Puglisi, Roberto Severgnini, Alex Tava, Aldo Montedoro, Marina Food Technol Biotechnol Scientific Notes Aqueous extracts were obtained at low temperature with the Naviglio technology from grapevine stalks (Merlot), marc (Merlot and Cabernet Sauvignon) and leaves (Merlot) as typical byproducts of winemaking industry, and their properties were evaluated cytofluorometrically on human dermal fibroblasts. Leaf extracts had the greatest total phenolic ((47.6±3.5) mg/g) and proanthocyanidin ((24.2±0.1) mg/g) contents compared to the others. The preliminary colorimetric MTT (3-[4,5-dimethylthiazole-2-yl]-2,5-diphenyltetrazolium bromide) assay individuated two consecutive non-toxic volume fractions of each extract (from 0.8 to 12.8%) that were adopted for three cytofluorometric tests. The first cell membrane test did not evidence any harmful effects against plasma membranes at the two non-toxic volume fractions. The second mitochondrial membrane test showed a decreased (p<0.01) percentage of cells ((15.7±8.3) vs (32.5±1.3) %) with active polarized mitochondrial membranes at the higher non-cytotoxic volume fractions of extracts from Cabernet Sauvignon marc in response to 4.5 mM H(2)O(2), and from Merlot stalks (p<0.05) at 1.5 mM H(2)O(2) ((49.3±6.1) vs (64.6±2.4) %) and without H(2)O(2) ((89.7±2.4) vs (96.9±1.8) %), compared to the controls submitted to the same H(2)O(2) concentration. Conversely, mitochondrial activity of leaf extracts significantly (p<0.05) increased ((96.3±1.8) and (96.4±1.4) %) after treatment with 0.5 mM H(2)O(2) at both non-cytotoxic volume fractions compared to control ((88.2±1.1) %). Finally, as evidenced by the third oxidative status test, stalk extracts did not evidence relevant effects on the cellular oxidative state, while the extracts of marc and leaves demonstrated significantly medium (p<0.05) to highly (p<0.001) positive effects following exposure to H(2)O(2) ranging from 0.5 to 4.5 mM, compared to controls. University of Zagreb Faculty of Food Technology and Biotechnology 2019-03 /pmc/articles/PMC6600299/ /pubmed/31316284 http://dx.doi.org/10.17113/ftb.57.01.19.5879 Text en http://creativecommons.org/licenses/by-nc/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial (CC BY-NC) 4.0 License.
spellingShingle Scientific Notes
Puglisi, Roberto
Severgnini, Alex
Tava, Aldo
Montedoro, Marina
In Vitro Assessment of the Antioxidant Properties of Aqueous Byproduct Extracts of Vitis vinifera
title In Vitro Assessment of the Antioxidant Properties of Aqueous Byproduct Extracts of Vitis vinifera
title_full In Vitro Assessment of the Antioxidant Properties of Aqueous Byproduct Extracts of Vitis vinifera
title_fullStr In Vitro Assessment of the Antioxidant Properties of Aqueous Byproduct Extracts of Vitis vinifera
title_full_unstemmed In Vitro Assessment of the Antioxidant Properties of Aqueous Byproduct Extracts of Vitis vinifera
title_short In Vitro Assessment of the Antioxidant Properties of Aqueous Byproduct Extracts of Vitis vinifera
title_sort in vitro assessment of the antioxidant properties of aqueous byproduct extracts of vitis vinifera
topic Scientific Notes
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6600299/
https://www.ncbi.nlm.nih.gov/pubmed/31316284
http://dx.doi.org/10.17113/ftb.57.01.19.5879
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