Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines

Autores
Stivala, Maria Gilda; Villecco, Margarita B.; Fanzone, Martín; Jofré, Viviana; Rodriguez Vaquero, Maria Jose; Aredes Fernández, Pedro Adrián
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
For the first time, the qualitative and quantitative characterization of phenolic compounds of lower molecular weight fraction (LMF) were evaluated in commercial Cabernet Sauvignon (CS) and Tannat (T) wines varieties produced in Cafayate, Argentine. The antimicrobial activity against Pediococcus pentosaceus 12p, spoilage wine bacteria as well as the “in vitro” antioxidant and antihypertensive activities were also evaluated. The composition of LMF obtained by liquidliquid extraction with ethyl acetate, determined by HPLC-DAD, showed a total content of phenolic compounds of 229.4 and 311.1 mg L-1 for CS and T wines respectively. Synthetic like-wine media (SWM), pH 4.5 supplemented with LMF at identical concentration of the wine (1X), four (4X) and eight times concentrated (8X), was inoculated with P. pentosaceus 12p at 107CFU mL-1. Samples were collected at the beginning and final incubation time to determine cell viability in MRS-agar medium and the damage of the cell membrane integrity by electron microscopy observation. In the presence of LMF at 1X concentration, both fractions diminish growth parameters without cellular damage. In the presence of LMF of CS and T wine varieties four and eight times concentrated, cellular death of the microorganism as well as plasmatic membrane disruption was observed. The LMF of both wines analyzed in this study have high antioxidant, radical scavenging and antihypertensive activity. The use of phenolic compounds as potential antimicrobial agents could be an effective additive to controll wine spoilage bacteria, adding on wines beneficial properties to human health.
Fil: Stivala, Maria Gilda. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Villecco, Margarita B.. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Fanzone, Martín. Instituto Nacional de Tecnologia Agropecuaria. Centro Reg.cuyo Mendoza-san Juan. Estacion Exptal.agrop.mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Jofré, Viviana. Instituto Nacional de Tecnologia Agropecuaria. Centro Reg.cuyo Mendoza-san Juan. Estacion Exptal.agrop.mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Rodriguez Vaquero, Maria Jose. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Aredes Fernández, Pedro Adrián. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Antihypertensive activity
Antimicrobial activity
Antioxidant activity
Pediococcus pentosaceus
Phenolic compounds
Wine
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/12591
Acceder
id CONICETDig_c08c920fd184526968fcd841010d5e25
oai_identifier_str oai:ri.conicet.gov.ar:11336/12591
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization, antibacterial and biological activities of phenolic fraction of argentinean red winesStivala, Maria GildaVillecco, Margarita B.Fanzone, MartínJofré, VivianaRodriguez Vaquero, Maria JoseAredes Fernández, Pedro AdriánAntihypertensive activityAntimicrobial activityAntioxidant activityPediococcus pentosaceusPhenolic compoundsWinehttps://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4For the first time, the qualitative and quantitative characterization of phenolic compounds of lower molecular weight fraction (LMF) were evaluated in commercial Cabernet Sauvignon (CS) and Tannat (T) wines varieties produced in Cafayate, Argentine. The antimicrobial activity against Pediococcus pentosaceus 12p, spoilage wine bacteria as well as the “in vitro” antioxidant and antihypertensive activities were also evaluated. The composition of LMF obtained by liquidliquid extraction with ethyl acetate, determined by HPLC-DAD, showed a total content of phenolic compounds of 229.4 and 311.1 mg L-1 for CS and T wines respectively. Synthetic like-wine media (SWM), pH 4.5 supplemented with LMF at identical concentration of the wine (1X), four (4X) and eight times concentrated (8X), was inoculated with P. pentosaceus 12p at 107CFU mL-1. Samples were collected at the beginning and final incubation time to determine cell viability in MRS-agar medium and the damage of the cell membrane integrity by electron microscopy observation. In the presence of LMF at 1X concentration, both fractions diminish growth parameters without cellular damage. In the presence of LMF of CS and T wine varieties four and eight times concentrated, cellular death of the microorganism as well as plasmatic membrane disruption was observed. The LMF of both wines analyzed in this study have high antioxidant, radical scavenging and antihypertensive activity. The use of phenolic compounds as potential antimicrobial agents could be an effective additive to controll wine spoilage bacteria, adding on wines beneficial properties to human health.Fil: Stivala, Maria Gilda. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Villecco, Margarita B.. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Fanzone, Martín. Instituto Nacional de Tecnologia Agropecuaria. Centro Reg.cuyo Mendoza-san Juan. Estacion Exptal.agrop.mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Jofré, Viviana. Instituto Nacional de Tecnologia Agropecuaria. Centro Reg.cuyo Mendoza-san Juan. Estacion Exptal.agrop.mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Rodriguez Vaquero, Maria Jose. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Aredes Fernández, Pedro Adrián. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaBentham Science Publishers2014-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/12591Stivala, Maria Gilda; Villecco, Margarita B.; Fanzone, Martín; Jofré, Viviana; Rodriguez Vaquero, Maria Jose; et al.; Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines; Bentham Science Publishers; The Open Conference Proceedings Journal; 5; 1-2014; 29-372210-2892enginfo:eu-repo/semantics/altIdentifier/doi/10.2174/2210289201405030029info:eu-repo/semantics/altIdentifier/url/https://benthamopen.com/ABSTRACT/TOPROCJ-5-2-29info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T10:56:40Zoai:ri.conicet.gov.ar:11336/12591instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 10:56:40.265CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines
title Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines
spellingShingle Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines
Stivala, Maria Gilda
Antihypertensive activity
Antimicrobial activity
Antioxidant activity
Pediococcus pentosaceus
Phenolic compounds
Wine
title_short Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines
title_full Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines
title_fullStr Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines
title_full_unstemmed Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines
title_sort Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines
dc.creator.none.fl_str_mv Stivala, Maria Gilda
Villecco, Margarita B.
Fanzone, Martín
Jofré, Viviana
Rodriguez Vaquero, Maria Jose
Aredes Fernández, Pedro Adrián
author Stivala, Maria Gilda
author_facet Stivala, Maria Gilda
Villecco, Margarita B.
Fanzone, Martín
Jofré, Viviana
Rodriguez Vaquero, Maria Jose
Aredes Fernández, Pedro Adrián
author_role author
author2 Villecco, Margarita B.
Fanzone, Martín
Jofré, Viviana
Rodriguez Vaquero, Maria Jose
Aredes Fernández, Pedro Adrián
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Antihypertensive activity
Antimicrobial activity
Antioxidant activity
Pediococcus pentosaceus
Phenolic compounds
Wine
topic Antihypertensive activity
Antimicrobial activity
Antioxidant activity
Pediococcus pentosaceus
Phenolic compounds
Wine
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv For the first time, the qualitative and quantitative characterization of phenolic compounds of lower molecular weight fraction (LMF) were evaluated in commercial Cabernet Sauvignon (CS) and Tannat (T) wines varieties produced in Cafayate, Argentine. The antimicrobial activity against Pediococcus pentosaceus 12p, spoilage wine bacteria as well as the “in vitro” antioxidant and antihypertensive activities were also evaluated. The composition of LMF obtained by liquidliquid extraction with ethyl acetate, determined by HPLC-DAD, showed a total content of phenolic compounds of 229.4 and 311.1 mg L-1 for CS and T wines respectively. Synthetic like-wine media (SWM), pH 4.5 supplemented with LMF at identical concentration of the wine (1X), four (4X) and eight times concentrated (8X), was inoculated with P. pentosaceus 12p at 107CFU mL-1. Samples were collected at the beginning and final incubation time to determine cell viability in MRS-agar medium and the damage of the cell membrane integrity by electron microscopy observation. In the presence of LMF at 1X concentration, both fractions diminish growth parameters without cellular damage. In the presence of LMF of CS and T wine varieties four and eight times concentrated, cellular death of the microorganism as well as plasmatic membrane disruption was observed. The LMF of both wines analyzed in this study have high antioxidant, radical scavenging and antihypertensive activity. The use of phenolic compounds as potential antimicrobial agents could be an effective additive to controll wine spoilage bacteria, adding on wines beneficial properties to human health.
Fil: Stivala, Maria Gilda. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Villecco, Margarita B.. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Fanzone, Martín. Instituto Nacional de Tecnologia Agropecuaria. Centro Reg.cuyo Mendoza-san Juan. Estacion Exptal.agrop.mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Jofré, Viviana. Instituto Nacional de Tecnologia Agropecuaria. Centro Reg.cuyo Mendoza-san Juan. Estacion Exptal.agrop.mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Rodriguez Vaquero, Maria Jose. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Aredes Fernández, Pedro Adrián. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description For the first time, the qualitative and quantitative characterization of phenolic compounds of lower molecular weight fraction (LMF) were evaluated in commercial Cabernet Sauvignon (CS) and Tannat (T) wines varieties produced in Cafayate, Argentine. The antimicrobial activity against Pediococcus pentosaceus 12p, spoilage wine bacteria as well as the “in vitro” antioxidant and antihypertensive activities were also evaluated. The composition of LMF obtained by liquidliquid extraction with ethyl acetate, determined by HPLC-DAD, showed a total content of phenolic compounds of 229.4 and 311.1 mg L-1 for CS and T wines respectively. Synthetic like-wine media (SWM), pH 4.5 supplemented with LMF at identical concentration of the wine (1X), four (4X) and eight times concentrated (8X), was inoculated with P. pentosaceus 12p at 107CFU mL-1. Samples were collected at the beginning and final incubation time to determine cell viability in MRS-agar medium and the damage of the cell membrane integrity by electron microscopy observation. In the presence of LMF at 1X concentration, both fractions diminish growth parameters without cellular damage. In the presence of LMF of CS and T wine varieties four and eight times concentrated, cellular death of the microorganism as well as plasmatic membrane disruption was observed. The LMF of both wines analyzed in this study have high antioxidant, radical scavenging and antihypertensive activity. The use of phenolic compounds as potential antimicrobial agents could be an effective additive to controll wine spoilage bacteria, adding on wines beneficial properties to human health.
publishDate 2014
dc.date.none.fl_str_mv 2014-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/12591
Stivala, Maria Gilda; Villecco, Margarita B.; Fanzone, Martín; Jofré, Viviana; Rodriguez Vaquero, Maria Jose; et al.; Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines; Bentham Science Publishers; The Open Conference Proceedings Journal; 5; 1-2014; 29-37
2210-2892
url http://hdl.handle.net/11336/12591
identifier_str_mv Stivala, Maria Gilda; Villecco, Margarita B.; Fanzone, Martín; Jofré, Viviana; Rodriguez Vaquero, Maria Jose; et al.; Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines; Bentham Science Publishers; The Open Conference Proceedings Journal; 5; 1-2014; 29-37
2210-2892
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.2174/2210289201405030029
info:eu-repo/semantics/altIdentifier/url/https://benthamopen.com/ABSTRACT/TOPROCJ-5-2-29
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Bentham Science Publishers
publisher.none.fl_str_mv Bentham Science Publishers
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.001348

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