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In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry

The reduction of sulfur dioxide in wine is a consumer’s demand, considering the allergic effects that may occur in people who are sensitive to it. Stilbenes are candidates of great interest for this purpose because of their antioxidant/antimicrobial activities and health properties, and also because...

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Autores principales: Medrano-Padial, Concepción, Puerto, María, Moreno, F. Javier, Richard, Tristan, Cantos-Villar, Emma, Pichardo, Silvia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6826769/
https://www.ncbi.nlm.nih.gov/pubmed/31600944
http://dx.doi.org/10.3390/antiox8100467
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author Medrano-Padial, Concepción
Puerto, María
Moreno, F. Javier
Richard, Tristan
Cantos-Villar, Emma
Pichardo, Silvia
author_facet Medrano-Padial, Concepción
Puerto, María
Moreno, F. Javier
Richard, Tristan
Cantos-Villar, Emma
Pichardo, Silvia
author_sort Medrano-Padial, Concepción
collection PubMed
description The reduction of sulfur dioxide in wine is a consumer’s demand, considering the allergic effects that may occur in people who are sensitive to it. Stilbenes are candidates of great interest for this purpose because of their antioxidant/antimicrobial activities and health properties, and also because they are naturally found in the grapevine. In the present study, the in vitro toxicity of an extract from grapevine shoots (with a stilbene richness of 45.4%) was assessed in two human cell lines. Significant damage was observed from 30 μg/mL after 24 h, and 40 µg/mL after 48 h of exposure. Similarly, the ultrastructural study revealed a significant impairment of cell growing. The extract was able to protect cells against an induced oxidative stress at all concentrations studied. In view of the promising results, a more exhaustive toxicological assessment of the extract is needed to confirm the safety of its further use as additive in wine.
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spelling pubmed-68267692019-11-18 In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry Medrano-Padial, Concepción Puerto, María Moreno, F. Javier Richard, Tristan Cantos-Villar, Emma Pichardo, Silvia Antioxidants (Basel) Article The reduction of sulfur dioxide in wine is a consumer’s demand, considering the allergic effects that may occur in people who are sensitive to it. Stilbenes are candidates of great interest for this purpose because of their antioxidant/antimicrobial activities and health properties, and also because they are naturally found in the grapevine. In the present study, the in vitro toxicity of an extract from grapevine shoots (with a stilbene richness of 45.4%) was assessed in two human cell lines. Significant damage was observed from 30 μg/mL after 24 h, and 40 µg/mL after 48 h of exposure. Similarly, the ultrastructural study revealed a significant impairment of cell growing. The extract was able to protect cells against an induced oxidative stress at all concentrations studied. In view of the promising results, a more exhaustive toxicological assessment of the extract is needed to confirm the safety of its further use as additive in wine. MDPI 2019-10-09 /pmc/articles/PMC6826769/ /pubmed/31600944 http://dx.doi.org/10.3390/antiox8100467 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Medrano-Padial, Concepción
Puerto, María
Moreno, F. Javier
Richard, Tristan
Cantos-Villar, Emma
Pichardo, Silvia
In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry
title In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry
title_full In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry
title_fullStr In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry
title_full_unstemmed In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry
title_short In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry
title_sort in vitro toxicity assessment of stilbene extract for its potential use as antioxidant in the wine industry
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6826769/
https://www.ncbi.nlm.nih.gov/pubmed/31600944
http://dx.doi.org/10.3390/antiox8100467
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