Benbouguerra Nawel, Valls-Fonayet Josep, Krisa Stephanie, Garcia François, Saucier Cédric, Richard Tristan, Hornedo-Ortega Ruth
SPO, Université de Montpellier, INRAe, Montpellier Supagro, 34000 Montpellier, France.
Axe Molécules d'Intérêt Biologique, Unité de Recherche Œnologie, ISVV, EA 4577, USC 1366 INRA Université de Bordeaux, 210 Chemin de Leysotte, 33882 Villenave d'Ornon, France.
Foods. 2021 Mar 5;10(3):541. doi: 10.3390/foods10030541.
(1) Background: Both sensory quality and healthy attributes of grapes used for winemaking are closely related with the polyphenolic composition of their skins. (2) Methods: In this study, the polyphenolic characterization (flavan-3-ols, procyanidins, flavonols, stilbenes, anthocyanins) was investigated by ultra performance liquid chromatography coupled to a triple quadrupole mass spectrometer (UPLC-QqQ-MS). Skins from Merlot, Tannat, and Syrah red grape varieties cultivated in the south of France at different stages of ripening in 2018 were used. The anti-inflammatory and the antioxidant potential of the extracts were evaluated by the measure of nitric oxide (NO) and the intracellular reactive oxygen species production (ROS) in lipopolysaccharide (LPS)-stimulated macrophages. (3) Results: 41 polyphenols were quantified in all samples. Generally, the flavan-3-ol and procyanidin content decreased during ripening whereas the anthocyanins and stilbenes increased. In addition, as a novelty of this work, a wide identification and characterization of monomeric and oligomeric stilbenes was assessed by using authentic standards isolated in our laboratory, some of them (parthenocissin A and miyabenol C) reported for the first time in Merlot, Tannat and Syrah cultivars. The before-veraison skin extracts of all studied varieties, exhibited higher NO and ROS productions inhibition (>50%) proving both antioxidant and anti-inflammatory properties.
(1) 背景：用于酿酒的葡萄的感官品质和健康属性均与其果皮中的多酚成分密切相关。(2) 方法：在本研究中，通过超高效液相色谱-三重四极杆质谱联用仪（UPLC-QqQ-MS）对多酚进行表征（黄烷-3-醇、原花青素、黄酮醇、芪类、花青素）。使用了2018年在法国南部种植的梅洛、丹那和西拉红葡萄品种在不同成熟阶段的果皮。通过测量脂多糖（LPS）刺激的巨噬细胞中的一氧化氮（NO）和细胞内活性氧生成（ROS）来评估提取物的抗炎和抗氧化潜力。(3) 结果：在所有样品中定量了41种多酚。一般来说，黄烷-3-醇和原花青素含量在成熟过程中下降，而花青素和芪类含量增加。此外，作为本研究的新颖之处，通过使用在我们实验室分离的标准品对单体和低聚芪类进行了广泛的鉴定和表征，其中一些（爬山虎素A和宫部醇C）首次在梅洛、丹那和西拉品种中报道。所有研究品种的转色前果皮提取物均表现出较高的NO和ROS生成抑制率（>50%），证明了其抗氧化和抗炎特性。
