Effect of short-term moderate intake of ice wine on hepatic glycolipid metabolism in C57BL/6J mice.

As the correlation between high fructose intake and metabolism-related diseases (e.g., obesity, fatty liver, and type 2 diabetes) has been increasingly reported, the health benefits of consuming ice wine high in fructose have been called into question. In this study, 6-week-old male C57BL/6J mice were divided into control (pure water), fructose (130 g L-1 fructose solution), alcohol (11% alcohol solution), low-dose (50% diluted ice wine) and high-dose ice wine (100% ice wine) groups to investigate the effects and mechanisms of short-term (4 weeks) ice wine intake on hepatic glycolipid metabolism in mice. The results showed that short-term consumption of ice wine suppressed the elevation of low-density lipoprotein cholesterol content and did not cause hepatic lipid accumulation compared with those of the fructose group. Meanwhile, ice wine had no significant effect on lipogenesis although it inhibited fatty acid oxidation via the PPARα/CPT-1α pathway. Compared with the control group, ice wine interfered with the elevation of fasting glucose and the insulin resistance index in a dose-dependent manner, and led to an increase in plasma uric acid levels, which may further contribute to the disruption of glucolipid metabolism. Overall, short-term moderate intake of ice wine over a 4-week period may not significantly affect hepatic glycolipid metabolism in C57BL/6J mice for the time being.

Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine.

The present study aimed to investigate the potential of ultrasonic treatment during fermentation for enhancing the quality of fortified wines with varying time and power settings. Chemical analysis and sensory evaluation were conducted to assess the impact of ultrasonic treatment on wine quality. Results showed that ultrasonic treatment could increase total anthocyanin and total phenol content, reduce anthocyanin degradation rate, and improve color stability. Moreover, ethyl carbamate content was lower in the ultrasonic group after aging compared to non-ultrasonic group. A combination of 200 W for 20 min resulted in higher sensory scores and more coordinated taste, while a combination of 400 W for 40 min produced higher levels of volatile compounds (21860.12 µg/L) leading to a richer and more elegant aroma. Therefore, ultrasound can be used as a potential technology to improve the quality of wine.

Effect of indoor dehydration on the chemical composition of Marselan grapes in Heyang of China.

Marselan is a red wine grape variety with great brewing prospects. The aim of this study was to investigate the effect of postharvest indoor dehydration on the quality of Marselan grapes. For two consecutive years, the harvested grapes were dehydrated naturally indoors (24-28°C). Fresh grapes were used as a control, and dehydrated samples were taken every 7 days during the period of dehydration until ending at day 28. Dehydration treatment increased degrees Brix, reducing sugars, glycerol, and malic acid. On day 7, there was an increase in protocatechuic acid, p-coumaric acid, and total tannin of 26.00%-27.73%, 11.43%-52.52%, and 39.74%-70.45%, respectively. With increasing dehydration time, total phenols, total flavonoids and total flavanols in the skins were decreased by 17.05%-38.13%, 24.32%-57.38%, and 17.05%-59.48%, respectively, with an increase in pH, citric acid, and ascorbic acid contents of grape juice by 7.66%-21.43%, 100%-137.50%, and 61.29%-258.82%, respectively. On day 21, the esters were increased by 1.10-1.75 factors. Partial least square-discriminant analysis result of volatile compounds showed that ethyl acetate, 1-propanol, 1-propanol, 2-methyl-, 1-hexanol, and 1-butanol, 3-methyl- were the predominant characteristic flavor compounds during dehydration of Marselan grapes. The effect of indoor dehydration on Marselan grape quality offered application value for China's later dehydration wine production.

The Role of Anthocyanins in Alleviating Intestinal Diseases: A Mini Review.

Anthocyanins are phytonutrients with physiological activity belonging to the flavonoid family whose transport and absorption in the human body follow specific pathways. In the upper gastrointestinal tract, anthocyanins are rarely absorbed intact by active transporters, with most reaching the colon, where bacteria convert them into metabolites. There is mounting evidence that anthocyanins can be used for prevention and treatment of intestinal diseases, including inflammatory bowel disease (IBD), irritable bowel syndrome (IBS), and colorectal cancer (CRC), through the protective function on the intestinal epithelial barrier, immunomodulation, antioxidants, and gut microbiota metabolism. Dietary anthocyanins are summarized in this comprehensive review with respect to their classification and structure as well as their absorption and transport mechanisms within the gastrointestinal tract. Additionally, the review delves into the role and mechanism of anthocyanins in treating common intestinal diseases. These insights will deepen our understanding of the potential benefits of natural anthocyanins for intestinal disorders.

Effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes.

In this study, acidity was regulated with the addition of exogenous tartaric acid and citric acid before bottling. The effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes were investigated. The results indicated that exogenous organic acids promoted the conversion of monomeric anthocyanins to copigmented anthocyanins in wines. Specifically, the combination of malvidin-3-O-glucoside and flavanols (catechin and epicatechin) was facilitated to form copigmented anthocyanins. Sensory analysis suggested that exogenous organic acids improved the balance of sugar and acidity and benefited the harmony in wines on the taste. Wines with a residual sugar and titratable acidity ratio of about 11:1 exhibited the more harmonious taste. In addition, it was also observed changes in the aroma profile related to volatile compounds, namely, more intense fruity aroma in wines with the addition of organic acids.

Decoding the aroma characteristics of icewine by partial least-squares regression, aroma reconstitution, and omission studies.

The appeal of icewine is attributable to its distinct aroma characteristics, such as 'honey', 'caramel', and 'dried fruit', but little is known about the chemical basis of these aroma attributes. A set of icewines with different aroma intensities were selected by a panel of wine experts. Detailed volatile compound analyses and sensory descriptive analyses were performed on the selected icewines. Using partial least-squares regression, several lactones, esters, terpenes, furanones, and ß-damascenone were positively correlated with 'honey', 'caramel', and 'dried fruit' aromas. Aroma reconstitution studies confirmed that terpenes could significantly enhance the 'honey' aroma, but weaken the 'caramel' aroma, while lactones and furanones could significantly enhance the 'caramel' and 'dried fruit' aromas. In addition, this study demonstrated that terpenes, lactones, and furanones interacted synergistically with each other to cause the sensory perception of the characteristic aromas of icewine.

Methylation, Hydroxylation, Glycosylation and Acylation Affect the Transport of Wine Anthocyanins in Caco-2 Cells.

Anthocyanins are substances with multiple physiological activities widely present in red wine, but the influence of structure (methylation, hydroxylation, acylation, glycosylation) on the transport remains ill-defined. In the present study, Caco-2 monolayers were used as an in vitro model of the absorptive intestinal epithelium to transport different types of anthocyanin samples. Results showed that both methylation and acetylation promote the level of transport. Monoglycoside standard exhibited higher transport amount and rate compared to diglycoside standard while the transport level of the monoglycoside mixture was unexpectedly lower than that of the diglycoside mixture. Caco-2 monolayers appeared to be more capable of transporting the single standard than the mixed standard. Meanwhile, the transport of anthocyanins in Caco-2 cell model showed time- and concentration-dependent trends. Anthocyanin treatment had a greater effect on sodium-dependent glucose transporter 1 (SGLT1) mRNA expression than glucose transporter 2 (GLUT2), and significantly down-regulated the protein expression of SGLT1. Although the low bioavailability of anthocyanins requires much more research, further evidence of the role of structure is provided.

Effects of monoglucoside and diglucoside anthocyanins from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) skin on intestinal microbiota in vitro.

Yan 73 anthocyanin extracts and spine grape anthocyanin extracts, along with anthocyanin standards (malvidin-3-O-glucoside; malvidin-3,5-O-diglucoside), were used to investigate the role of anthocyanins and their structures (monoglucoside, diglucoside) on intestinal microbiota. The results showed that anthocyanins (especially monoglucoside) increased the alpha diversity and abundance of Bifidobacterium, Faecalibacterium, and Prevotella. Yan 73 anthocyanin extracts particularly promoted the growth of Lactobacillus and decreased Streptococcus abundance, while malvidin-3,5-O-diglucoside suppressed the proliferation of Escherichia-Shigella. The pH value was lower in anthocyanin extracts than in the standards. Short-chain fatty acid contents were higher in diglycososide anthocyanins than in monoglycoside. The results of scanning electron microscopic images suggested that anthocyanins might change bacterial cell morphology to exhibit antibacterial activity. Consequently, anthocyanins with different structures showed dynamic and multiple regulatory effects on intestinal microbiota for maintaining intestinal health through promoting short-chain fatty acids, lowering pH, and/or damaging bacterial cell morphology.

In vitro gastrointestinal absorption of red wine anthocyanins - Impact of structural complexity and phase II metabolization.

Malvidin-3-O-glucoside, malvidin-3,5-O-diglucoside, malvidin-3-O-(6-O-coumaroyl)-glucoside-5-O-glucoside from Chinese Vitis davidii red wine were used to investigate the role of glucoside, diglucoside and coumaroylated glucoside moieties on their transport efficiency through MKN-28 gastric and Caco-2 intestinal cells. Due to the already described conversion of 3-O-glucosylated anthocyanins into 3-O-glucuronidated, the 3-O-glucuronidated metabolite of malvidin-3-O-glucoside was also tested. The antiproliferative activity was higher for the glucuronidated metabolite in both cell lines. All anthocyanins were transported through MKN-28 gastric cells and Caco-2 intestinal cells with transport efficiencies ranging from 4% to 9% in MKN-28 and from 3% to 5% in Caco-2. No significant differences on transport efficiencies were observed at 180 min among the different anthocyanins in MKN-28. The transport efficiency of malvidin-3-O-glucuronide at 180 min was about 3-4% in Caco-2 and MKN-28 cells. Computational studies were performed to evaluate the interaction between anthocyanins and glucose gastric transporters GLUT1 and GLUT3, which supported the experimental findings.

Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions.

This study investigated the stability of wine anthocyanins under simulated gastrointestinal pH and temperature conditions, and further studied the evolution of anthocyanin degradation products through simulated digestive conditions. The aim of this study was to investigate the relation between anthocyanins' structure and their digestive stability. Results showed that a total of 22 anthocyanins were identified in wine and most of these anthocyanins remained stable under simulated gastric digestion process. However, a dramatic concentration decrease happened to these anthocyanins during simulated intestinal digestion. The stability of anthocyanins in digestive process appeared to be related to their structure. The methoxy group in the B-ring enhanced the stability of anthocyanins, whereas hydroxyl group resulted in a reduction of their stability. Acylation decreased the stability of malvidin 3-O-glucoside. Pyruvic acid conjugation enhanced the structural stability of pyranoanthocyanins, whereas acetaldehyde attachment weakened their stability. A commercial malvidin 3-O-glucoside standard was used to investigate anthocyanin degradation products under simulated digestion process, and syringic acid, protocatechuic acid and vanillic acid were confirmed to be the degradation products via anthocyanin chalcone conversion path. Gallic acid, protocatechuic acid, vanillic acid, syringic acid, and p-coumaric acid in wine experienced a significant concentration decrease during digestion process. However, wine model solution revealed that phenolic acids remained stable under gastrointestinal conditions, except gallic acid.

Color, anthocyanin, and antioxidant characteristics of young wines produced from spine grapes (Vitis davidii Foex) in China.

Background: Spine grape has gained attention in the field of wine science due to its good growth characteristics. Spine grape wine has been made by local residents for a long time. However, the scientific evaluation of spine wine has not been systemically documented compared to Vitis vinifera grape wines Methods: We compared 11 spine wines from south China (W1-W11) with 7 high-quality international wines (W12-W18). The total phenolic content, the total anothcyanin content and the antioxidant activity of these wines were analyzed and compared. Meanwhile, anthocyanin profiles of these wines were also documented. Results: Compared with other wines most of the spine wines had a strong red intensity with a blue hue. Malvidin-3,5-O-diglucoside and malvidin-3-O-(6-O-coumaroyl)-glucoside-5-glucoside appeared to be the major anthocyanins in these wines. The scavenging capacity analyses of these wines using ABTS, DPPH, and CUPRAC assays indicated that spine wines possessed high antioxidant properties, especially spine wine W3, W4, W6 and W8. Their high antioxidant properties were mainly related to the high levels of the total phenolic content and anthocyanins. Conclusion: These results suggested that spine wine might be considered a good wine source for the Chinese wine industry and provided useful information on the knowledge of spine grape.

Studies on the preparative isolation and stability of seven main anthocyanins from Yan 73 grape.

BACKGROUND: [corrected] Seven anthocyanin monomers of Yan 73 grape were separated using preparative HPLC and identified by UPLC-ESI-MS/MS. The stabilities of the seven isolated anthocyanins to light, temperature and pH were also investigated. RESULTS: Seven anthocyanin monomers were successfully isolated with an Xbridge Prep C18 column on a preparative scale. The pigments delphinidin-3-O-glucoside, malvidin-3-O-acetylglucoside and malvidin-3-O-coumarylglucoside were yielded in a one-step separation by preparative HPLC, with purities up to 99.9%, 91.7% and 95.5%, respectively. The pigments cyanidin-3-O-glucoside, petunidin-3-O-glucoside, peonidin-3-O-glucoside, and malvidin-3-O-glucoside were further purified with another elution method and their purities were all improved up to 99.9%. Monomeric anthocyanin degradation fitted a first-order reaction model. The seven isolated anthocyanins were significantly more stable in the dark than under light. High temperature was also unfavourable for the stability of anthocyanins. The anthocyanins were more stable at lower pH than at higher pH. In addition, among these anthocyanins, delphinidin-3-O-glucoside, malvidin-3-O-acetylglucoside and malvidin-3-O-coumarylglucoside were more susceptible to light, heat, and pH than the others. CONCLUSION: A simple and clean isolation method of seven anthocyanin monomers from Yan 73 grape was established. The stabilities of the seven anthocyanin monomers to light, temperature and pH were different, but the trends in changes were similar.

Principal component regression analysis of the relation between CIELAB color and monomeric anthocyanins in young Cabernet Sauvignon wines.

Color is one of the key characteristics used to evaluate the sensory quality of red wine, and anthocyanins are the main contributors to color. Monomeric anthocyanins and CIELAB color values were investigated by HPLC-MS and spectrophotometry during fermentation of Cabernet Sauvignon red wine, and principal component regression (PCR), a statistical tool, was used to establish a linkage between the detected anthocyanins and wine coloring. The results showed that 14 monomeric anthocyanins could be identified in wine samples, and all of these anthocyanins were negatively correlated with the L*, b* and H*ab values, but positively correlated with a* and C*ab values. On an equal concentration basis for each detected anthocyanin, cyanidin-3-O-glucoside (Cy3-glu) had the most influence on CIELAB color value, while malvidin 3-O-glucoside (Mv3-glu) had the least. The color values of various monomeric anthocyanins were influenced by their structures, substituents on the B-ring, acyl groups on the glucoside and the molecular steric structure. This work develops a statistical method for evaluating correlation between wine color and monomeric anthocyanins, and also provides a basis for elucidating the effect of intramolecular copigmentation on wine coloring.