Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells

Autores
Rocha Parra, Diego F.; Chirife, Jorge; Zamora, María Clara; de Pascual-Teresa, Sonia
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Rocha Parra, Diego F. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Rocha Parra, Diego F. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rocha Parra, Diego F. Spanish National Research Council. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; España
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarías; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: de Pascual-Teresa, Sonia. Spanish National Research Council. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; España
Abstract: Red wine polyphenols are known for their implications for human health protection, although they suffer from high instability. For this reason, a red wine powder was prepared by freeze-drying encapsulation in maltodextrin/arabic gum matrix, and its composition was determined by means of high-performance liquid chromatography coupled quadrupole time-of-flight mass spectrometry (HPLC-MS-QTOF). More than thirty polyphenols, including anthocyanins, flavanols, flavonols, phenolic acids and stilbenoids, were identified. Some of the main quantified polyphenols were: malvidin-3-O-glucoside, malvidin 3-O-(6″-acetyl-glucose), petunidin-3-O-glucoside, quercetin-3-O-glucuronide, syringenin-3-O-glucoside, epicatechin, gallic acid and syringic acid. The biological activity of this de-alcoholized and encapsulated red wine on human neuroblastoma SH-SY5Y cells was studied. The results showed that the encapsulated red wine powder has active redox properties, as verified by performing reactive oxygen species (ROS) analysis utilizing a neuronal model. This could help explain its action against the neurotoxicity induced by 6-hydroxydopamine (6-OHDA).
Fuente
Molecules. 2018;23(4):842
Materia
VINO TINTO
ANTIOXIDANTES
POLIFENOLES
ENCAPSULACION
NEURONAS
QUIMICA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/8660
Acceder
id RIUCA_b5e369e4d46121aa23bf76a6ca6bd38c
oai_identifier_str oai:ucacris:123456789/8660
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Chemical characterization of an encapsulated red wine powder and its effects on neuronal cellsRocha Parra, Diego F.Chirife, JorgeZamora, María Clarade Pascual-Teresa, SoniaVINO TINTOANTIOXIDANTESPOLIFENOLESENCAPSULACIONNEURONASQUIMICAFil: Rocha Parra, Diego F. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Rocha Parra, Diego F. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rocha Parra, Diego F. Spanish National Research Council. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; EspañaFil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarías; ArgentinaFil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: de Pascual-Teresa, Sonia. Spanish National Research Council. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; EspañaAbstract: Red wine polyphenols are known for their implications for human health protection, although they suffer from high instability. For this reason, a red wine powder was prepared by freeze-drying encapsulation in maltodextrin/arabic gum matrix, and its composition was determined by means of high-performance liquid chromatography coupled quadrupole time-of-flight mass spectrometry (HPLC-MS-QTOF). More than thirty polyphenols, including anthocyanins, flavanols, flavonols, phenolic acids and stilbenoids, were identified. Some of the main quantified polyphenols were: malvidin-3-O-glucoside, malvidin 3-O-(6″-acetyl-glucose), petunidin-3-O-glucoside, quercetin-3-O-glucuronide, syringenin-3-O-glucoside, epicatechin, gallic acid and syringic acid. The biological activity of this de-alcoholized and encapsulated red wine on human neuroblastoma SH-SY5Y cells was studied. The results showed that the encapsulated red wine powder has active redox properties, as verified by performing reactive oxygen species (ROS) analysis utilizing a neuronal model. This could help explain its action against the neurotoxicity induced by 6-hydroxydopamine (6-OHDA).MDPI2018info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/86601420-304910.3390/molecules2304084229642422Rocha-Parra D, Chirife J, Zamora C, De Pascual-Teresa S. Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells [en línea]. Molecules. 2018;23(4):842. doi:10.3390/molecules23040842 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/8660Molecules. 2018;23(4):842reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:56:52Zoai:ucacris:123456789/8660instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:56:52.606Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells
title Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells
spellingShingle Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells
Rocha Parra, Diego F.
VINO TINTO
ANTIOXIDANTES
POLIFENOLES
ENCAPSULACION
NEURONAS
QUIMICA
title_short Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells
title_full Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells
title_fullStr Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells
title_full_unstemmed Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells
title_sort Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells
dc.creator.none.fl_str_mv Rocha Parra, Diego F.
Chirife, Jorge
Zamora, María Clara
de Pascual-Teresa, Sonia
author Rocha Parra, Diego F.
author_facet Rocha Parra, Diego F.
Chirife, Jorge
Zamora, María Clara
de Pascual-Teresa, Sonia
author_role author
author2 Chirife, Jorge
Zamora, María Clara
de Pascual-Teresa, Sonia
author2_role author
author
author
dc.subject.none.fl_str_mv VINO TINTO
ANTIOXIDANTES
POLIFENOLES
ENCAPSULACION
NEURONAS
QUIMICA
topic VINO TINTO
ANTIOXIDANTES
POLIFENOLES
ENCAPSULACION
NEURONAS
QUIMICA
dc.description.none.fl_txt_mv Fil: Rocha Parra, Diego F. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Rocha Parra, Diego F. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rocha Parra, Diego F. Spanish National Research Council. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; España
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarías; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: de Pascual-Teresa, Sonia. Spanish National Research Council. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; España
Abstract: Red wine polyphenols are known for their implications for human health protection, although they suffer from high instability. For this reason, a red wine powder was prepared by freeze-drying encapsulation in maltodextrin/arabic gum matrix, and its composition was determined by means of high-performance liquid chromatography coupled quadrupole time-of-flight mass spectrometry (HPLC-MS-QTOF). More than thirty polyphenols, including anthocyanins, flavanols, flavonols, phenolic acids and stilbenoids, were identified. Some of the main quantified polyphenols were: malvidin-3-O-glucoside, malvidin 3-O-(6″-acetyl-glucose), petunidin-3-O-glucoside, quercetin-3-O-glucuronide, syringenin-3-O-glucoside, epicatechin, gallic acid and syringic acid. The biological activity of this de-alcoholized and encapsulated red wine on human neuroblastoma SH-SY5Y cells was studied. The results showed that the encapsulated red wine powder has active redox properties, as verified by performing reactive oxygen species (ROS) analysis utilizing a neuronal model. This could help explain its action against the neurotoxicity induced by 6-hydroxydopamine (6-OHDA).
description Fil: Rocha Parra, Diego F. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
publishDate 2018
dc.date.none.fl_str_mv 2018
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 https://repositorio.uca.edu.ar/handle/123456789/8660
1420-3049
10.3390/molecules23040842
29642422
Rocha-Parra D, Chirife J, Zamora C, De Pascual-Teresa S. Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells [en línea]. Molecules. 2018;23(4):842. doi:10.3390/molecules23040842 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/8660
url https://repositorio.uca.edu.ar/handle/123456789/8660
identifier_str_mv 1420-3049
10.3390/molecules23040842
29642422
Rocha-Parra D, Chirife J, Zamora C, De Pascual-Teresa S. Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells [en línea]. Molecules. 2018;23(4):842. doi:10.3390/molecules23040842 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/8660
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Molecules. 2018;23(4):842
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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score 13.10058

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