Antioxidant and calmodulin-inhibitory activities of phenolic components in fruit wines and its biotechnological implications

Auteur(s) :
Paliyath G., Pinhero RG.
Date :
Déc, 2000
Source(s) :
FOOD BIOTECHNOLOGY. #15:3 p179-192
Adresse :
PALIYATH G,UNIV GUELPH,DEPT FOOD SCI;N1G 2W1 GUELPH ON, CANADA.gpaliyat@uoguelph.ca

Sommaire de l'article

Fruits are rich sources of anthocyanins, flavonoids and phenols that are important nutraceutical components. Processed products of various fruits such as wines and juices, also contain these nutraceuticals, and have been proposed to be the primary components that provide health-beneficiary effects to the cardiovascular system. In the present study, we have evaluated the antioxidant and calmodulin-inhibitory effects of three fruit wines and a red grape wine to provide a comparison in their nutraceutical properties. Using in vitro systems that generate superoxide radicals and hydroxyl radicals, ail the wines and their partially purified phenolic extracts were demonstrated to possess strong superoxide and hydroxyl radical scavenging properties, On the basis of specific phenolic content, the summer cherry, blackberry and blueberry wines were 30-40% more efficient in superoxide radical scavenging than red grape wine. Similarly, blueberry wine demonstrated considerably high hydroxyl radical scavenging efficiency than the other wines. The flavonoid aglycones such as catechin and naringenin, were as efficient or more in scavenging superoxide radicals, as ascorbate. As well, these compounds also scavenged hydroxyl radicals, as or more effectively than melatonin, a known hydroxyl radical scavenger. All the wines had components that inhibited calcium and calmodulin-promoted phosphodiesterase activity, indicating their potential to interfere with the calcium second messenger function. Blueberry, blackberry and red wine components were more effective in the inhibition of calmodulin-promoted phosphodiesterase than those from summer cherry wine. Active oxygen scavenging or calmodulin-inhibitory properties appear to be associated with a variety of wine components that may provide synergistic action than any single components in them. This study paves way for the potential use of fermentation biotechnology to optimize the enzymatic release and levels of nutritionally important phenolic components in fruit wines.

Source : Pubmed
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