MEDRANO-PADIAL, C.; PUERTO, M.; RICHARD, Tristan; CANTOS-VILLAR, E.; PICHARDO, S.

doi:10.1016/j.jff.2021.104393

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

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Article de revue

Ce document a été publié dans

Journal of Functional Foods. 2021, vol. 79

Résumé en anglais

Sulfur dioxide is a controversial preservative used in winemaking. Given its potential toxicity, it is of great interest to find alternatives aimed at replacing or reducing sulfur dioxide. The objective was to assess the antioxidant effects of a grapevine-shoot extract with 99% of stilbenes (ST-99), its major compounds (trans-resveratrol and trans-?-viniferin) and their mixture (1:3.9) by measuring reactive oxygen species (ROS) and glutathione (GSH) levels in vitro. Their ability to protect against or reverse the effects of H2O2 on cells were also studied. The results showed that ST-99, followed by trans-ε-viniferin and the mixture, were able to reduce ROS levels, increased GSH content and exhibited antioxidant ability against an induced oxidative stress. Trans-resveratrol significantly reduced ROS content only at the highest concentrations. ST-99 at non-cytotoxic concentrations is more effective than the other compounds, which might be attributed to increased levels of GSH. The results suggest a promising use of ST-99.< Réduire

Mots clés en anglais

Stilbene

Trans-ε-viniferin

Trans-resveratrol

Reactive oxygen species

Glutathione

Wine

URI

https://oskar-bordeaux.fr/handle/20.500.12278/124210

DOI

http://dx.doi.org/10.1016/j.jff.2021.104393

Project ANR

Développement d'une infrastructure française distribuée pour la métabolomique dédiée à l'innovation - ANR-11-INBS-0010

Unités de recherche

Oenologie - UMR 1366

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Protection and reversion role of a pure stilbene extract from grapevine shoot and its major compounds against an induced oxidative stress