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In vitro toxicity assessment of stilbene extract for its potential use as antioxidant in the wine industry
| dc.rights.license | open | en_US |
| dc.contributor.author | MEDRANO-PADIAL, Concepción | |
| dc.contributor.author | PUERTO, María | |
| dc.contributor.author | MORENO, F. Javier | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | RICHARD, Tristan | |
| dc.contributor.author | CANTOS-VILLAR, Emma | |
| dc.contributor.author | PICHARDO, Silvia | |
| dc.date.accessioned | 2020-07-03T09:47:39Z | |
| dc.date.available | 2020-07-03T09:47:39Z | |
| dc.date.issued | 2019 | |
| dc.identifier.issn | 2076-3921 | en_US |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/8549 | |
| dc.description.abstractEn | 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. | |
| dc.language.iso | EN | en_US |
| dc.subject.en | Caco-2 | |
| dc.subject.en | Hep-G2 | |
| dc.subject.en | Antioxidant | |
| dc.subject.en | Cytotoxicity | |
| dc.subject.en | Stilbene | |
| dc.subject.en | Wine | |
| dc.title.en | In vitro toxicity assessment of stilbene extract for its potential use as antioxidant in the wine industry | |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.3390/antiox8100467 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| dc.identifier.pubmed | 31600944 | en_US |
| bordeaux.journal | Antioxidants | en_US |
| bordeaux.page | 1-16 | en_US |
| bordeaux.volume | 8 | en_US |
| bordeaux.hal.laboratories | Oenologie - EA 4577 | en_US |
| bordeaux.issue | 10 | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| hal.export | false | |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Antioxidants&rft.date=2019&rft.volume=8&rft.issue=10&rft.spage=1-16&rft.epage=1-16&rft.eissn=2076-3921&rft.issn=2076-3921&rft.au=MEDRANO-PADIAL,%20Concepci%C3%B3n&PUERTO,%20Mar%C3%ADa&MORENO,%20F.%20Javier&RICHARD,%20Tristan&CANTOS-VILLAR,%20Emma&rft.genre=article |
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