Pierre-louis Teissedre - Academia.edu (original) (raw)
Papers by Pierre-louis Teissedre
Science of The Total Environment, 1994
The speciation pattern of organic lead has been determined in 22 samples of French wines from the... more The speciation pattern of organic lead has been determined in 22 samples of French wines from the Cbtes du Rh6ne and the Rhfne Valley regions, seven samples of Californian wines and two samples from Australia and Argentine. Methyllead species were ubiquitous in French wines (white, ros6 and red) while generally absent in American wine samples. A possibility of biomethylation of mineral lead has been examined by investigating the organolead speciation pattern at various stages of the alcoholic and malolactic fermentation both in natural grape must and in a synthetic matrix enriched in lead(II). No methylation of lead was observed while a slow degradation of triethyllead occurred as the fermentation was progressing. No formation of organolead compounds could be detected in lees and burbes where yeast and lactic bacteria can work under anaerobic conditions. This indication of the atmospheric origin of organolead in wine is further supported by much larger concentrations of organolead found in older vintages (even from the US and Australia) than in the present ones which is attributed to the decreasing use of leaded gasoline.
Environmental Research, 1998
Vintages of French wine from 1950 to 1991 were analyzed for lead isotopes and concentration to in... more Vintages of French wine from 1950 to 1991 were analyzed for lead isotopes and concentration to investigate whether they might be used to archive the isotopic composition of the anthropogenic lead in aerosols to which the vineyard was exposed. Early vintages (1950-1980) contained 78-227 ng/g of lead with 206 Pb/ 207 Pb ratios between 1.152 and 1.173, while the later vintages displayed significantly lower concentrations and a smaller range of isotopic ratios. The concentration of trimethyl lead, which is associated with automobile emissions, was found to be poorly correlated with total lead in the wines, suggesting that automobile aerosols were not a significant source of the lead. This result was supported by lead isotope data which showed a poor correlation with the available petrol and aerosol data. To identify its origin lead isotopes were measured in vineyard aerosols, soil particles, bottle caps, corks, and brass components used to dispense the wine. Although a dominant source could not be identified there was some evidence to suggest that brass which had a high lead concentration was a significant contributor. Because the lead contribution from the processing of wine was probably relatively high in the past it is unlikely that old vintages of wine will be a suitable archive for lead isotopes in aerosols.
Biochimica et Biophysica Acta (BBA) - Molecular and Cell Biology of Lipids, 2005
The relationship between cholesterol and atherosclerosis has gained wide credence and red wine po... more The relationship between cholesterol and atherosclerosis has gained wide credence and red wine polyphenols have been shown to have an anti-atherogenic activity. In the present in vitro studies, we have evaluated and compared the effects of resveratrol, an active compound of red wine, and of a whole red wine polyphenolic extract (RWE) on the pancreatic bile salt-dependent lipase (BSDL). BSDL is involved in the duodenal hydrolysis of lipid esters and in part of cholesteryl esters thus favoring the bioavailability of free cholesterol. Resveratrol and RWE decrease the human and rat enzyme activities. Resveratrol and RWE also impaired the secretion of BSDL by the rat pancreatic AR4-2J cells used as secreting model. This effect is reversed by the removal of resveratrol or RWE from the cell culture medium. Further, resveratrol (but not RWE) affects the transcription of the gene encoding BSDL and dramatically diminishes the quantity of the enzyme that is expressed and secreted by AR4-2J cells. Results suggest that the hypolipemic effects of red wine polyphenols could partly originate from the inhibition of BSDL activity and secretion in the duodenum. In vivo, these effects could decrease the hydrolysis of dietary lipid esters and likely the absorption of free cholesterol. D
Journal of the Science of Food and Agriculture, 2013
BACKGROUND: Raisins are one of the favorite dried fruit because of their high healthful and nutri... more BACKGROUND: Raisins are one of the favorite dried fruit because of their high healthful and nutrimental values. Three white (Besni beyazi-BBR, Hatun parmagi-HPR and Sultaniye-SR) and two red (Antep karasi-AKR and Besni karasi-BKR) grape varieties were used in the present study. The aim of this study was to determine and compare the phenolic composition and antioxidant properties of Turkish raisins. RESULTS: Four flavan-3-ols, six phenolic acids, four flavonols and 13 anthocyanins were identified and quantified in raisins. (+)-Catechin (range, 56.3-419 mg kg −1 ) was the mosst abundant flavanol, trans-caftaric acid (range, 20.48-114 mg kg −1 ) was the abundant dominannt phenol acid, quercetin-3-O-glucoside (range, 2.79-12.83 mg kg −1 ) was the dominant flavonoll and malvidin-3-O-(6-O-p-coumaroyl)-glucoside (range, 16.75-22.59 mg kg −1 ) wass the major anthocyanin in all raisins. Antioxidant capacity were 22.69-63.66, 5.07-40.47, 7.00-17.69 and 40.d 40.74-77.41 mmol Trolox kg −1 as determined bby the ABTS, DPPH, FRAP and ORAC assays, respectively. CONCLUSIONS: 27 phenolic compounds from four phenolic families (i.e. flavan-3-ols, phenolic acids, flavonols and anthocyanins) have been characterised in the raisins of three white and two red grapes. The total phenolic and anthocyanins content vary widely among different raisins. Strong correlations between antioxidative capacity and phenolic content and between antioxidative capacity and flavonol content were noticed.
Journal of Agricultural and Food Chemistry, 1999
Stilbenes have been shown to have cancer chemopreventive activity and to protect lipoproteins fro... more Stilbenes have been shown to have cancer chemopreventive activity and to protect lipoproteins from oxidative damage. A method is described for their direct determination in different types of wine using high-performance liquid chromatography with ultraviolet detection. In a survey of 120 commercial wines from Portugal and France, the highest concentrations of stilbenes were found in red wines. The glucosides of resveratrol were present in higher concentrations than the free isomers. Isolation from wine and characterization of trans-astringin in a large quantity are described for the first time.
Food Microbiology, 2015
Lot of articles report on the impact of polyphenols on wine lactic acid bacteria, but it is clear... more Lot of articles report on the impact of polyphenols on wine lactic acid bacteria, but it is clear that the results still remain confusing, because the system is complicated both in term of chemical composition and of diversity of strains. In addition, red wines polyphenols are multiple, complex and reactive molecules. Moreover, the final composition of wine varies according to grape variety and to extraction during winemaking. Therefore it is nearly impossible to deduce their effects on bacteria from experiments in oversimplified conditions. In the present work, effect of tannins preparations, currently considered as possible technological adjuvants, was assessed on growth and malolactic fermentation for two malolactic starters. Experiments were conducted in a laboratory medium and in a white wine. Likewise, impact of total polyphenolic extracts obtained from different grape variety red wines was evaluated in the white wine as culture medium. As expected growth and activity of both strains were affected whatever the additions. Results suggest some interpretations to the observed impacts on bacterial populations. Influence of tannins should be, at least partly, due to redox potential change. Results on wine extracts show the need for investigating the bacterial metabolism of some galloylated molecules. Indeed, they should play on bacterial physiology and probably affect the sensory qualities of wines.
Journal of Agricultural and Food Chemistry, 2008
[2-(14)C]quercetin-4&... more [2-(14)C]quercetin-4'-glucoside (4 mg/kg body weight) was fed by gavage to rats housed in metabolic cages, and over an ensuing 72 h period, radiolabeled products in body tissues, plasma, feces, and urine were monitored by high-performance liquid chromatography with online radioactivity and MS2 detection. One and 6 h after ingestion, while in the small intestine, the flavonol glucoside was converted to glucuronide and methylated and sulfated derivatives of quercetin, but only trace amounts of these metabolites were excreted in urine. On entering the cecum and the colon, the flavonol metabolites declined as they were converted to phenolic acids, principally 3-hydroxyphenylacetic acid and 3,4-dihydroxyphenylacetic acid, by the colonic microflora. Feces contained mainly 3-hydroxyphenylacetic acid. Urine collected 0-12 and 0-24 h after ingestion contained radiolabeled hippuric acid and 3-hydroxyphenylacetic acid. 14C-Hippuric acid declined markedly in the 24-48 and 48-72 h urine samples, and there was a concomitant increase in labeled benzoic acid. There was minimal accumulation of radioactivity in plasma, despite a 69% recovery of label in urine over the 72 h period, and likewise, very little radioactivity was detected in body tissues out with the gastrointestinal tract. This is reflected in the fact that 72 h after ingestion 96% of the ingested radioactivity was recovered in feces, urine, and the cage washes, which comprise a mixture of urine and feces. The study reveals that as it passes through the gastrointestinal tract, almost all of the of [2-(14)C]quercetin-4'-glucoside is converted to phenolic acids, compounds not monitored in previous flavonol bioavailability studies with model animal systems, some of which have used exceedingly high doses of the aglycone quercetin (500 mg/kg body weight), which is not a normal dietary component.
Analytica Chimica Acta, 2010
a b s t r a c t As volatile thiols are nucleophiles, they are capable of additional reactions wit... more a b s t r a c t As volatile thiols are nucleophiles, they are capable of additional reactions with electrophiles. In enology, this concerns reactions between volatile or non-volatile thiols and oxidized phenolic compounds. Initial studies concerning the reactivity of volatile thiols with polyphenols showed that (+)-catechin played a detrimental role in the level of 3-sulfanylhexan-1-ol (3SH), in the absence of sulfur dioxide. Our experiment revealed that (−)-epicatechin was more reactive with volatile thiols than (+)-catechin. Furthermore, Fe (III) was shown to play a crucial role in catalyzing polyphenol oxidation reactions, by affecting the direct reaction of phenolic compounds with oxygen. It was noted that, even if the volatile thiols studied were members of the same chemical family, they exhibited a different behavior pattern under oxidation conditions. 2-furanmethanethiol (2FMT) was more reactive than 3-sulfanylhexan-1-ol with both (+)-catechin and (−)-epicatechin. In contrast, 4-methyl-4-sulfanylpentan-2-one (4MSP) was less reactive with these phenolics. Additionally, the vital role of sulfur dioxide in protecting 3-sulfanylhexan-1-ol, 2-furanmethanethiol, and 4-methyl-4-sulfanylpentan-2-one was demonstrated in the model medium.
Food Chemistry, 2015
The feasibility of exploiting Raman scattering to analyze white wines has been investigated using... more The feasibility of exploiting Raman scattering to analyze white wines has been investigated using 3 different wavelengths of the incoming laser radiation in the near-UV (325 nm), visible (532 nm) and near infrared (785 nm). To help in the interpretation of the Raman spectra, the absorption properties in the UV-visible range of two wine samples as well as their laser induced fluorescence have also been investigated. Thanks to the strong intensity enhancement of the Raman scattered light due to electronic resonance with 325 nm laser excitation, hydroxycinnamic acids may be detected and analyzed selectively. Fructose and glucose may also be easily detected below ca. 1000 cm À1 . This feasibility study demonstrates the potential of the Raman spectroscopic technique for the analysis of white wines.
Journal of Chromatography B: Biomedical Sciences and Applications, 1998
In this study we developed a high-performance liquid chromatography (HPLC) method for the determi... more In this study we developed a high-performance liquid chromatography (HPLC) method for the determination of (+)-catechin in human plasma, using both fluorescence and UV detection. Sample preparation involved precipitation of plasma proteins using acetonitrile, followed by direct injection into the HPLC system using both types of detection. Validation of accuracy and precision were satisfactory for both within- and between-batch assays. For fluorescence detection, coefficients of variation were less than 6.47% and mean relative errors were within ±4.8%. The average recovery was 85.31%. The limit of detection and quantification were 5 ng/ml and 40 ng/ml, respectively. Ultraviolet detection was also used but appeared less sensitive and selective than fluorescence detection. This new method provides a simple, accurate, precise and specific method for the determination for (+)-catechin in plasma.
British Journal of Nutrition, 2005
Rats were fed ag rape seed extract (GSE) containing ( þ )-catechin,( 2 )-epicatechin and dimers, ... more Rats were fed ag rape seed extract (GSE) containing ( þ )-catechin,( 2 )-epicatechin and dimers, trimers, tetramers and polymeric procyanidins. Liver, kidney, brain and gastrointestinal (GI) tract together with plasma, urine and faeces were collected over a24h period and their flavan-3-ol content was analysed by HPLC with tandem mass spectrometry and diode array detection. Small amounts of the GSE flavan-3-ols moved out of the stomach and into the duodenum/jejunum, and to ag reater extent the ileum 1h after ingestion, and into the caecum after 2h with relatively small amounts being detected in the colon after 3h.T he GI tract contained the parent GSE flavan-3-ols and procyanidins with only trace amounts of metabolites and there were no indications that proanthocyanidins were depolymerised in the GI tract releasing monomeric flavan-3-ols.Plasma contained exclusively catechin glucuronidesand methylated glucuronide metabolites which were also detected in the liver and kidneys. These metabolites were also present in urine together with sulphated metabolites and low amounts of the procyanidin dimers B 1 ,B 2 ,B 3 and B 4 as well as the trimer C 2 and an unknown GSE trimer. The amounts of ( þ )-catechin and ( 2 )-epicatechin metabolitesexcreted in urine relative to the quantity of the monomers ingested were 27 and 36 %, respectively, after 24 h. This is similar to the levels of urinary excretion reported to occur by other investigators after feeding ( 2 )-epicatechin to rats and provides further, albeit indirect, evidence that the procyanidinoligomers in the GSE were not depolymerised to monomers to any extent after ingestion. No convincing analytical data were obtained for the presence of flavan-3-ol metabolites in the brain. Flavan-3-ols: Procyanidins: Absorption: Metabolism:E xcretion: Rats: HPLC-MS-MS * Corresponding author: Dr P.-L. Teissedre, fax +33 (0) 467548686, emailp teissed@univ-montp1.fr †Authors made an equal contribution.
British Journal of Nutrition, 2006
Regular and moderate wine consumption is one of the explanations suggested for the lower incidenc... more Regular and moderate wine consumption is one of the explanations suggested for the lower incidence of cardiovascular events in France compared with other industrialized countries. We evaluated whether alcohol alone or combined with red wine polyphenols reduced plaque size and/or attenuated thrombotic reactivity at the site of advanced atherosclerotic lesions. Red wine extract, or purified (þ )-catechin with alcohol, or alcohol alone, was added for 12 weeks to the drinking water of apoE-deficient (apoE 2/2 ) C57BL/6 mice and wild-type counterparts. In the apoE 2/2 mice, all alcohol-containing mixtures were associated with a larger size of aortic atherosclerotic lesions. On the other hand, red wine extract and (þ )-catechin significantly inhibited blood thrombotic reactivity (P, 0·05) as assessed in a cylindrical perfusion chamber model of experimental thrombosis: area reductions in cross-sectional surface of the ex vivo thrombus were 64 % and 63 %, respectively. In the wild-type mice, red wine extract and (þ)-catechin tended to reduce thrombogenicity, which was on the whole less marked than in the apoE 2/2 mice. These findings suggest that a moderate and regular consumption of red wine may protect against clinical cardiovascular events, mainly by attenuating the thrombogenic response rather than by reducing the development of atherosclerotic lesions. This antithrombogenic effect may include normalization of the abnormally high thrombogenic responsiveness in apoE 2/2 mice as well as a direct antithrombotic effect.
Molecules, 2014
Grenache, Syrah, Carignan Noir, Mourvèdre, Counoise and Alicante Bouchet grape seeds and skins, h... more Grenache, Syrah, Carignan Noir, Mourvèdre, Counoise and Alicante Bouchet grape seeds and skins, harvested in 2009 and 2010 in the Rhône valley area of France, and their respective pomaces remaining after vinification, were analyzed for their phenolic composition and antioxidant activity. The polyphenol content was quantified by HPLC and the Folin-Ciocalteu assay. The antioxidant potential was measured with four different assays: ORAC, FRAP, ABTS and DPPH. Seeds contained higher amounts of total polyphenols, up to 44.5 mg of gallic acid equivalent [GAE]/g dry weight in Alicante pomace, than skin extracts. The maximum total phenolic in skins was 31.6 mg GAE/g dry weight detected in 2010 Alicante pomace. Seeds also had the highest antioxidant capacity. HPLC analysis revealed that, despite the vinification process, pomaces still contained an appreciable amount of proanthocyanidins as well as several anthocyanin glycosides. Alicante and Syrah proved to be the varieties of most interest in terms of their potential development for nutraceutical purposes.
Molecular Nutrition & Food Research, 2008
Knowledge of the effects of processing on the antioxidant properties of fruits is limited. We inv... more Knowledge of the effects of processing on the antioxidant properties of fruits is limited. We investigated the processing of apple (A) and purple grape (PG) and their juices (AJ and PGJ) in hypercholesterolemic hamsters. Five groups of eight hamsters each were fed an atherogenic diet for 12 wk. They received daily by gavage either 7.14 mL/(kg x day) of mashed A or PG, or the same volume of AJ or PGJ, or water as control. Plasma cholesterol, non-HDL cholesterol, liver superoxide dismutase and glutathione peroxidase activities, and thiobarbituric acid reactive substances were efficiently reduced by the fruits and their juices compared with controls, whereas plasma antioxidant capacity was increased and aortic fatty streak area was decreased from 48 to 93%. For each of these parameters, the efficacy was PGJ > PG > AJ > A. The results show for the first time that long-term consumption of antioxidants supplied by apple and purple grape, especially phenolic compounds, prevents the development of atherosclerosis in hamsters, and that processing can have a major impact on the potential health benefits of a product. The underlying mechanism is related mainly to increased antioxidant status and improved serum lipid profile.
Molecular Nutrition & Food Research, 2009
Studies reported the effects of polyphenols but not for grape polyphenols towards obesity. We ana... more Studies reported the effects of polyphenols but not for grape polyphenols towards obesity. We analysed the effects of a polyphenolic grape seed extract (GSE) on obesity and oxidative stress in hamsters receiving a high-fat diet (HFD). Three groups of hamsters received a standard diet (STD), or a HFD plus a daily gavage with water (Control, HFD) or a solution of GSE (HFD + GSE) for 12 wk. Plasma glucose, triglycerides (TG), insulin, leptin and adiponectin were measured. Oxidative stress was assessed by cardiac production of superoxide anion and NAD(P)H oxidase expression. After 12 wk, HFD increased abdominal fat as compared with standards. GSE avoided this feature. HFD led to higher plasma glucose, TG, insulin and greater insulin resistance (HOMA-IR) values. GSE prevented in part these effects, reducing insulinemia and leptinemia by 16.5 and 45%, respectively, whereas adiponectin level increased by 61% compared with obese controls. GSE lowered glycemia and HOMA-IR and strongly prevented cardiac production of superoxide by 74% and NAD(P)H oxidase expression by 30%. This is the first time that chronic consumption of grape phenolics is shown to reduce obesity development and related metabolic pathways including adipokine secretion and oxidative stress.
Journal of Wine Research, 2011
The results of epidemiological cohort studies have shown the influence of a moderate consumption ... more The results of epidemiological cohort studies have shown the influence of a moderate consumption of different types of alcoholic beverages (beer, wine, spirits) and their effects on coronary heart diseases, with an increased protective effect in the case of wine. This increased protective effect may be due to the phenolic compounds (flavonoids and non-flavonoids) that wine contains. Moderate wine consumption,
Journal of Wine Research, 2011
Isolated cardiomyocyte contractility was explored in a model of metabolic syndrome (the fructose-... more Isolated cardiomyocyte contractility was explored in a model of metabolic syndrome (the fructose-fed rat) and the effect of a treatment by a total red wine polyphenolic extract (RWPE) determined. Fructose-enriched diet impaired cardiomyocyte maximal shortening and velocities of contraction and relaxation, while RWPE was able to prevent those changes. Those studies suggest that red wine polyphenols are able to prevent
Journal of Agricultural and Food Chemistry, 2002
Phenolics from grapes and wines can play a role against oxidation and development of atherosclero... more Phenolics from grapes and wines can play a role against oxidation and development of atherosclerosis. Stilbenes have been shown to have cancer chemopreventive activity and to protect lipoproteins from oxidative damage. A method for the direct determination of stilbene oligomers (viniferin and pallidol) as well as astilbin in different types of wine using high-performance liquid chromatography with UV detection is described. In a survey of 21 commercial wines from the south of France, levels of pallidol and viniferin are reported for the first time in different types of wines. Viniferin was found to be present only in red and botrytized sweet white wines with levels between 0.1 and 1.63 mg/L; pallidol was not found in dry and sweet white wines but only in wines made by maceration with stems, with levels between 0.38 and 2.22 mg/L. Highest levels of astilbin were found in Egiodola (15.13 mg/L), Merlot (11.61 mg/L), and Cabernet Sauvignon (8.24 mg/L) for red wines and in Sauvignon (5.04 mg/L) for white varietal wines. Astilbin levels are highest for recent vintages, but pallidol is not found in older vintages. During noble rot development in Sauvignon or Sé millon grapes from the Sauternes area, levels of trans-astringin, trans-resveratrol, trans-piceid, and pallidol are quite low (<0.5 mg/kg of grapes). Viniferin and astilbin levels become optimum at 2 and 30 mg/kg, respectively, during spot grape and speckle grape stages.
Journal of Agricultural and Food Chemistry, 2013
Ellagitannins are extracted from oak wood during wine aging in oak barrels. This research is base... more Ellagitannins are extracted from oak wood during wine aging in oak barrels. This research is based on the NIRS (Oakscan) oak wood classification according to their index polyphenolic (IP) (between 21.07 and 70.15). Their level in wood is very variable (between 5.95 and 32.91 mg/g dry wood) and influenced their concentration in red wine (between 2.30 and 32.56 mg/L after 24 months of aging) and thus their impact on wine organoleptic properties. The results show a good correlation between the NIRS classification and the chemical analysis (HPLC-UV-MS and acidic hydrolysis procedure) and with the wood ellagitannin level, the ellagitannin extraction kinetic, and the ellagitannins evolution in red wine (Cabernet Sauvignon). Moreover, a correlation between the NIRS classification and the increasing intensity of some wood aromas (woody, spicy, vanilla, and smoked/toasted), flavors (bitterness and astringency), and a decreasing intensity of fruitiness was also observed.
Journal of Agricultural and Food Chemistry, 2003
A Chardonnay white wine enriched in polyphenols was obtained by modification of winemaking and ch... more A Chardonnay white wine enriched in polyphenols was obtained by modification of winemaking and characterized by its enrichment in total polyphenolic content (1346 mg/L as compared to 316 mg/L for traditional Chardonnay) and in various individual polyphenols (catechin, epicatechin, procyanidins dimers B1-B4, gallic acid, cafeic acid, and caftaric acid), as determined from HPLC coupled to a diode array detector. The polyphenols-enriched white wine (W) or its ethanol-free derivative (EFW) was then administered by gavage (10 mL/kg, twice a day) for 6 weeks to rats that have been rendered diabetic by a single iv injection of streptozotocin (55 mg/kg). Treatments had no effect on the symptoms associated with hyperglycemia. However, while a reduction in plasma antioxidant capacity was associated with the diabetic state, administration of W or EFW restored plasma antioxidant capacities to a level not significantly different from that of nondiabetic control animals. In addition, the effect of both treatments was manifested by the enlargement of mesenteric arteries, as determined by quantitative histomorphometry. In summary, our study indicates that white wine, when enriched in polyphenols, is able to induce ethanol-independent in vivo effects in a model of insulin-deficient diabetes characterized by a major oxidative stress.
Science of The Total Environment, 1994
The speciation pattern of organic lead has been determined in 22 samples of French wines from the... more The speciation pattern of organic lead has been determined in 22 samples of French wines from the Cbtes du Rh6ne and the Rhfne Valley regions, seven samples of Californian wines and two samples from Australia and Argentine. Methyllead species were ubiquitous in French wines (white, ros6 and red) while generally absent in American wine samples. A possibility of biomethylation of mineral lead has been examined by investigating the organolead speciation pattern at various stages of the alcoholic and malolactic fermentation both in natural grape must and in a synthetic matrix enriched in lead(II). No methylation of lead was observed while a slow degradation of triethyllead occurred as the fermentation was progressing. No formation of organolead compounds could be detected in lees and burbes where yeast and lactic bacteria can work under anaerobic conditions. This indication of the atmospheric origin of organolead in wine is further supported by much larger concentrations of organolead found in older vintages (even from the US and Australia) than in the present ones which is attributed to the decreasing use of leaded gasoline.
Environmental Research, 1998
Vintages of French wine from 1950 to 1991 were analyzed for lead isotopes and concentration to in... more Vintages of French wine from 1950 to 1991 were analyzed for lead isotopes and concentration to investigate whether they might be used to archive the isotopic composition of the anthropogenic lead in aerosols to which the vineyard was exposed. Early vintages (1950-1980) contained 78-227 ng/g of lead with 206 Pb/ 207 Pb ratios between 1.152 and 1.173, while the later vintages displayed significantly lower concentrations and a smaller range of isotopic ratios. The concentration of trimethyl lead, which is associated with automobile emissions, was found to be poorly correlated with total lead in the wines, suggesting that automobile aerosols were not a significant source of the lead. This result was supported by lead isotope data which showed a poor correlation with the available petrol and aerosol data. To identify its origin lead isotopes were measured in vineyard aerosols, soil particles, bottle caps, corks, and brass components used to dispense the wine. Although a dominant source could not be identified there was some evidence to suggest that brass which had a high lead concentration was a significant contributor. Because the lead contribution from the processing of wine was probably relatively high in the past it is unlikely that old vintages of wine will be a suitable archive for lead isotopes in aerosols.
Biochimica et Biophysica Acta (BBA) - Molecular and Cell Biology of Lipids, 2005
The relationship between cholesterol and atherosclerosis has gained wide credence and red wine po... more The relationship between cholesterol and atherosclerosis has gained wide credence and red wine polyphenols have been shown to have an anti-atherogenic activity. In the present in vitro studies, we have evaluated and compared the effects of resveratrol, an active compound of red wine, and of a whole red wine polyphenolic extract (RWE) on the pancreatic bile salt-dependent lipase (BSDL). BSDL is involved in the duodenal hydrolysis of lipid esters and in part of cholesteryl esters thus favoring the bioavailability of free cholesterol. Resveratrol and RWE decrease the human and rat enzyme activities. Resveratrol and RWE also impaired the secretion of BSDL by the rat pancreatic AR4-2J cells used as secreting model. This effect is reversed by the removal of resveratrol or RWE from the cell culture medium. Further, resveratrol (but not RWE) affects the transcription of the gene encoding BSDL and dramatically diminishes the quantity of the enzyme that is expressed and secreted by AR4-2J cells. Results suggest that the hypolipemic effects of red wine polyphenols could partly originate from the inhibition of BSDL activity and secretion in the duodenum. In vivo, these effects could decrease the hydrolysis of dietary lipid esters and likely the absorption of free cholesterol. D
Journal of the Science of Food and Agriculture, 2013
BACKGROUND: Raisins are one of the favorite dried fruit because of their high healthful and nutri... more BACKGROUND: Raisins are one of the favorite dried fruit because of their high healthful and nutrimental values. Three white (Besni beyazi-BBR, Hatun parmagi-HPR and Sultaniye-SR) and two red (Antep karasi-AKR and Besni karasi-BKR) grape varieties were used in the present study. The aim of this study was to determine and compare the phenolic composition and antioxidant properties of Turkish raisins. RESULTS: Four flavan-3-ols, six phenolic acids, four flavonols and 13 anthocyanins were identified and quantified in raisins. (+)-Catechin (range, 56.3-419 mg kg −1 ) was the mosst abundant flavanol, trans-caftaric acid (range, 20.48-114 mg kg −1 ) was the abundant dominannt phenol acid, quercetin-3-O-glucoside (range, 2.79-12.83 mg kg −1 ) was the dominant flavonoll and malvidin-3-O-(6-O-p-coumaroyl)-glucoside (range, 16.75-22.59 mg kg −1 ) wass the major anthocyanin in all raisins. Antioxidant capacity were 22.69-63.66, 5.07-40.47, 7.00-17.69 and 40.d 40.74-77.41 mmol Trolox kg −1 as determined bby the ABTS, DPPH, FRAP and ORAC assays, respectively. CONCLUSIONS: 27 phenolic compounds from four phenolic families (i.e. flavan-3-ols, phenolic acids, flavonols and anthocyanins) have been characterised in the raisins of three white and two red grapes. The total phenolic and anthocyanins content vary widely among different raisins. Strong correlations between antioxidative capacity and phenolic content and between antioxidative capacity and flavonol content were noticed.
Journal of Agricultural and Food Chemistry, 1999
Stilbenes have been shown to have cancer chemopreventive activity and to protect lipoproteins fro... more Stilbenes have been shown to have cancer chemopreventive activity and to protect lipoproteins from oxidative damage. A method is described for their direct determination in different types of wine using high-performance liquid chromatography with ultraviolet detection. In a survey of 120 commercial wines from Portugal and France, the highest concentrations of stilbenes were found in red wines. The glucosides of resveratrol were present in higher concentrations than the free isomers. Isolation from wine and characterization of trans-astringin in a large quantity are described for the first time.
Food Microbiology, 2015
Lot of articles report on the impact of polyphenols on wine lactic acid bacteria, but it is clear... more Lot of articles report on the impact of polyphenols on wine lactic acid bacteria, but it is clear that the results still remain confusing, because the system is complicated both in term of chemical composition and of diversity of strains. In addition, red wines polyphenols are multiple, complex and reactive molecules. Moreover, the final composition of wine varies according to grape variety and to extraction during winemaking. Therefore it is nearly impossible to deduce their effects on bacteria from experiments in oversimplified conditions. In the present work, effect of tannins preparations, currently considered as possible technological adjuvants, was assessed on growth and malolactic fermentation for two malolactic starters. Experiments were conducted in a laboratory medium and in a white wine. Likewise, impact of total polyphenolic extracts obtained from different grape variety red wines was evaluated in the white wine as culture medium. As expected growth and activity of both strains were affected whatever the additions. Results suggest some interpretations to the observed impacts on bacterial populations. Influence of tannins should be, at least partly, due to redox potential change. Results on wine extracts show the need for investigating the bacterial metabolism of some galloylated molecules. Indeed, they should play on bacterial physiology and probably affect the sensory qualities of wines.
Journal of Agricultural and Food Chemistry, 2008
[2-(14)C]quercetin-4&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;... more [2-(14)C]quercetin-4&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;-glucoside (4 mg/kg body weight) was fed by gavage to rats housed in metabolic cages, and over an ensuing 72 h period, radiolabeled products in body tissues, plasma, feces, and urine were monitored by high-performance liquid chromatography with online radioactivity and MS2 detection. One and 6 h after ingestion, while in the small intestine, the flavonol glucoside was converted to glucuronide and methylated and sulfated derivatives of quercetin, but only trace amounts of these metabolites were excreted in urine. On entering the cecum and the colon, the flavonol metabolites declined as they were converted to phenolic acids, principally 3-hydroxyphenylacetic acid and 3,4-dihydroxyphenylacetic acid, by the colonic microflora. Feces contained mainly 3-hydroxyphenylacetic acid. Urine collected 0-12 and 0-24 h after ingestion contained radiolabeled hippuric acid and 3-hydroxyphenylacetic acid. 14C-Hippuric acid declined markedly in the 24-48 and 48-72 h urine samples, and there was a concomitant increase in labeled benzoic acid. There was minimal accumulation of radioactivity in plasma, despite a 69% recovery of label in urine over the 72 h period, and likewise, very little radioactivity was detected in body tissues out with the gastrointestinal tract. This is reflected in the fact that 72 h after ingestion 96% of the ingested radioactivity was recovered in feces, urine, and the cage washes, which comprise a mixture of urine and feces. The study reveals that as it passes through the gastrointestinal tract, almost all of the of [2-(14)C]quercetin-4&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;#39;-glucoside is converted to phenolic acids, compounds not monitored in previous flavonol bioavailability studies with model animal systems, some of which have used exceedingly high doses of the aglycone quercetin (500 mg/kg body weight), which is not a normal dietary component.
Analytica Chimica Acta, 2010
a b s t r a c t As volatile thiols are nucleophiles, they are capable of additional reactions wit... more a b s t r a c t As volatile thiols are nucleophiles, they are capable of additional reactions with electrophiles. In enology, this concerns reactions between volatile or non-volatile thiols and oxidized phenolic compounds. Initial studies concerning the reactivity of volatile thiols with polyphenols showed that (+)-catechin played a detrimental role in the level of 3-sulfanylhexan-1-ol (3SH), in the absence of sulfur dioxide. Our experiment revealed that (−)-epicatechin was more reactive with volatile thiols than (+)-catechin. Furthermore, Fe (III) was shown to play a crucial role in catalyzing polyphenol oxidation reactions, by affecting the direct reaction of phenolic compounds with oxygen. It was noted that, even if the volatile thiols studied were members of the same chemical family, they exhibited a different behavior pattern under oxidation conditions. 2-furanmethanethiol (2FMT) was more reactive than 3-sulfanylhexan-1-ol with both (+)-catechin and (−)-epicatechin. In contrast, 4-methyl-4-sulfanylpentan-2-one (4MSP) was less reactive with these phenolics. Additionally, the vital role of sulfur dioxide in protecting 3-sulfanylhexan-1-ol, 2-furanmethanethiol, and 4-methyl-4-sulfanylpentan-2-one was demonstrated in the model medium.
Food Chemistry, 2015
The feasibility of exploiting Raman scattering to analyze white wines has been investigated using... more The feasibility of exploiting Raman scattering to analyze white wines has been investigated using 3 different wavelengths of the incoming laser radiation in the near-UV (325 nm), visible (532 nm) and near infrared (785 nm). To help in the interpretation of the Raman spectra, the absorption properties in the UV-visible range of two wine samples as well as their laser induced fluorescence have also been investigated. Thanks to the strong intensity enhancement of the Raman scattered light due to electronic resonance with 325 nm laser excitation, hydroxycinnamic acids may be detected and analyzed selectively. Fructose and glucose may also be easily detected below ca. 1000 cm À1 . This feasibility study demonstrates the potential of the Raman spectroscopic technique for the analysis of white wines.
Journal of Chromatography B: Biomedical Sciences and Applications, 1998
In this study we developed a high-performance liquid chromatography (HPLC) method for the determi... more In this study we developed a high-performance liquid chromatography (HPLC) method for the determination of (+)-catechin in human plasma, using both fluorescence and UV detection. Sample preparation involved precipitation of plasma proteins using acetonitrile, followed by direct injection into the HPLC system using both types of detection. Validation of accuracy and precision were satisfactory for both within- and between-batch assays. For fluorescence detection, coefficients of variation were less than 6.47% and mean relative errors were within ±4.8%. The average recovery was 85.31%. The limit of detection and quantification were 5 ng/ml and 40 ng/ml, respectively. Ultraviolet detection was also used but appeared less sensitive and selective than fluorescence detection. This new method provides a simple, accurate, precise and specific method for the determination for (+)-catechin in plasma.
British Journal of Nutrition, 2005
Rats were fed ag rape seed extract (GSE) containing ( þ )-catechin,( 2 )-epicatechin and dimers, ... more Rats were fed ag rape seed extract (GSE) containing ( þ )-catechin,( 2 )-epicatechin and dimers, trimers, tetramers and polymeric procyanidins. Liver, kidney, brain and gastrointestinal (GI) tract together with plasma, urine and faeces were collected over a24h period and their flavan-3-ol content was analysed by HPLC with tandem mass spectrometry and diode array detection. Small amounts of the GSE flavan-3-ols moved out of the stomach and into the duodenum/jejunum, and to ag reater extent the ileum 1h after ingestion, and into the caecum after 2h with relatively small amounts being detected in the colon after 3h.T he GI tract contained the parent GSE flavan-3-ols and procyanidins with only trace amounts of metabolites and there were no indications that proanthocyanidins were depolymerised in the GI tract releasing monomeric flavan-3-ols.Plasma contained exclusively catechin glucuronidesand methylated glucuronide metabolites which were also detected in the liver and kidneys. These metabolites were also present in urine together with sulphated metabolites and low amounts of the procyanidin dimers B 1 ,B 2 ,B 3 and B 4 as well as the trimer C 2 and an unknown GSE trimer. The amounts of ( þ )-catechin and ( 2 )-epicatechin metabolitesexcreted in urine relative to the quantity of the monomers ingested were 27 and 36 %, respectively, after 24 h. This is similar to the levels of urinary excretion reported to occur by other investigators after feeding ( 2 )-epicatechin to rats and provides further, albeit indirect, evidence that the procyanidinoligomers in the GSE were not depolymerised to monomers to any extent after ingestion. No convincing analytical data were obtained for the presence of flavan-3-ol metabolites in the brain. Flavan-3-ols: Procyanidins: Absorption: Metabolism:E xcretion: Rats: HPLC-MS-MS * Corresponding author: Dr P.-L. Teissedre, fax +33 (0) 467548686, emailp teissed@univ-montp1.fr †Authors made an equal contribution.
British Journal of Nutrition, 2006
Regular and moderate wine consumption is one of the explanations suggested for the lower incidenc... more Regular and moderate wine consumption is one of the explanations suggested for the lower incidence of cardiovascular events in France compared with other industrialized countries. We evaluated whether alcohol alone or combined with red wine polyphenols reduced plaque size and/or attenuated thrombotic reactivity at the site of advanced atherosclerotic lesions. Red wine extract, or purified (þ )-catechin with alcohol, or alcohol alone, was added for 12 weeks to the drinking water of apoE-deficient (apoE 2/2 ) C57BL/6 mice and wild-type counterparts. In the apoE 2/2 mice, all alcohol-containing mixtures were associated with a larger size of aortic atherosclerotic lesions. On the other hand, red wine extract and (þ )-catechin significantly inhibited blood thrombotic reactivity (P, 0·05) as assessed in a cylindrical perfusion chamber model of experimental thrombosis: area reductions in cross-sectional surface of the ex vivo thrombus were 64 % and 63 %, respectively. In the wild-type mice, red wine extract and (þ)-catechin tended to reduce thrombogenicity, which was on the whole less marked than in the apoE 2/2 mice. These findings suggest that a moderate and regular consumption of red wine may protect against clinical cardiovascular events, mainly by attenuating the thrombogenic response rather than by reducing the development of atherosclerotic lesions. This antithrombogenic effect may include normalization of the abnormally high thrombogenic responsiveness in apoE 2/2 mice as well as a direct antithrombotic effect.
Molecules, 2014
Grenache, Syrah, Carignan Noir, Mourvèdre, Counoise and Alicante Bouchet grape seeds and skins, h... more Grenache, Syrah, Carignan Noir, Mourvèdre, Counoise and Alicante Bouchet grape seeds and skins, harvested in 2009 and 2010 in the Rhône valley area of France, and their respective pomaces remaining after vinification, were analyzed for their phenolic composition and antioxidant activity. The polyphenol content was quantified by HPLC and the Folin-Ciocalteu assay. The antioxidant potential was measured with four different assays: ORAC, FRAP, ABTS and DPPH. Seeds contained higher amounts of total polyphenols, up to 44.5 mg of gallic acid equivalent [GAE]/g dry weight in Alicante pomace, than skin extracts. The maximum total phenolic in skins was 31.6 mg GAE/g dry weight detected in 2010 Alicante pomace. Seeds also had the highest antioxidant capacity. HPLC analysis revealed that, despite the vinification process, pomaces still contained an appreciable amount of proanthocyanidins as well as several anthocyanin glycosides. Alicante and Syrah proved to be the varieties of most interest in terms of their potential development for nutraceutical purposes.
Molecular Nutrition & Food Research, 2008
Knowledge of the effects of processing on the antioxidant properties of fruits is limited. We inv... more Knowledge of the effects of processing on the antioxidant properties of fruits is limited. We investigated the processing of apple (A) and purple grape (PG) and their juices (AJ and PGJ) in hypercholesterolemic hamsters. Five groups of eight hamsters each were fed an atherogenic diet for 12 wk. They received daily by gavage either 7.14 mL/(kg x day) of mashed A or PG, or the same volume of AJ or PGJ, or water as control. Plasma cholesterol, non-HDL cholesterol, liver superoxide dismutase and glutathione peroxidase activities, and thiobarbituric acid reactive substances were efficiently reduced by the fruits and their juices compared with controls, whereas plasma antioxidant capacity was increased and aortic fatty streak area was decreased from 48 to 93%. For each of these parameters, the efficacy was PGJ &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt; PG &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt; AJ &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;gt; A. The results show for the first time that long-term consumption of antioxidants supplied by apple and purple grape, especially phenolic compounds, prevents the development of atherosclerosis in hamsters, and that processing can have a major impact on the potential health benefits of a product. The underlying mechanism is related mainly to increased antioxidant status and improved serum lipid profile.
Molecular Nutrition & Food Research, 2009
Studies reported the effects of polyphenols but not for grape polyphenols towards obesity. We ana... more Studies reported the effects of polyphenols but not for grape polyphenols towards obesity. We analysed the effects of a polyphenolic grape seed extract (GSE) on obesity and oxidative stress in hamsters receiving a high-fat diet (HFD). Three groups of hamsters received a standard diet (STD), or a HFD plus a daily gavage with water (Control, HFD) or a solution of GSE (HFD + GSE) for 12 wk. Plasma glucose, triglycerides (TG), insulin, leptin and adiponectin were measured. Oxidative stress was assessed by cardiac production of superoxide anion and NAD(P)H oxidase expression. After 12 wk, HFD increased abdominal fat as compared with standards. GSE avoided this feature. HFD led to higher plasma glucose, TG, insulin and greater insulin resistance (HOMA-IR) values. GSE prevented in part these effects, reducing insulinemia and leptinemia by 16.5 and 45%, respectively, whereas adiponectin level increased by 61% compared with obese controls. GSE lowered glycemia and HOMA-IR and strongly prevented cardiac production of superoxide by 74% and NAD(P)H oxidase expression by 30%. This is the first time that chronic consumption of grape phenolics is shown to reduce obesity development and related metabolic pathways including adipokine secretion and oxidative stress.
Journal of Wine Research, 2011
The results of epidemiological cohort studies have shown the influence of a moderate consumption ... more The results of epidemiological cohort studies have shown the influence of a moderate consumption of different types of alcoholic beverages (beer, wine, spirits) and their effects on coronary heart diseases, with an increased protective effect in the case of wine. This increased protective effect may be due to the phenolic compounds (flavonoids and non-flavonoids) that wine contains. Moderate wine consumption,
Journal of Wine Research, 2011
Isolated cardiomyocyte contractility was explored in a model of metabolic syndrome (the fructose-... more Isolated cardiomyocyte contractility was explored in a model of metabolic syndrome (the fructose-fed rat) and the effect of a treatment by a total red wine polyphenolic extract (RWPE) determined. Fructose-enriched diet impaired cardiomyocyte maximal shortening and velocities of contraction and relaxation, while RWPE was able to prevent those changes. Those studies suggest that red wine polyphenols are able to prevent
Journal of Agricultural and Food Chemistry, 2002
Phenolics from grapes and wines can play a role against oxidation and development of atherosclero... more Phenolics from grapes and wines can play a role against oxidation and development of atherosclerosis. Stilbenes have been shown to have cancer chemopreventive activity and to protect lipoproteins from oxidative damage. A method for the direct determination of stilbene oligomers (viniferin and pallidol) as well as astilbin in different types of wine using high-performance liquid chromatography with UV detection is described. In a survey of 21 commercial wines from the south of France, levels of pallidol and viniferin are reported for the first time in different types of wines. Viniferin was found to be present only in red and botrytized sweet white wines with levels between 0.1 and 1.63 mg/L; pallidol was not found in dry and sweet white wines but only in wines made by maceration with stems, with levels between 0.38 and 2.22 mg/L. Highest levels of astilbin were found in Egiodola (15.13 mg/L), Merlot (11.61 mg/L), and Cabernet Sauvignon (8.24 mg/L) for red wines and in Sauvignon (5.04 mg/L) for white varietal wines. Astilbin levels are highest for recent vintages, but pallidol is not found in older vintages. During noble rot development in Sauvignon or Sé millon grapes from the Sauternes area, levels of trans-astringin, trans-resveratrol, trans-piceid, and pallidol are quite low (<0.5 mg/kg of grapes). Viniferin and astilbin levels become optimum at 2 and 30 mg/kg, respectively, during spot grape and speckle grape stages.
Journal of Agricultural and Food Chemistry, 2013
Ellagitannins are extracted from oak wood during wine aging in oak barrels. This research is base... more Ellagitannins are extracted from oak wood during wine aging in oak barrels. This research is based on the NIRS (Oakscan) oak wood classification according to their index polyphenolic (IP) (between 21.07 and 70.15). Their level in wood is very variable (between 5.95 and 32.91 mg/g dry wood) and influenced their concentration in red wine (between 2.30 and 32.56 mg/L after 24 months of aging) and thus their impact on wine organoleptic properties. The results show a good correlation between the NIRS classification and the chemical analysis (HPLC-UV-MS and acidic hydrolysis procedure) and with the wood ellagitannin level, the ellagitannin extraction kinetic, and the ellagitannins evolution in red wine (Cabernet Sauvignon). Moreover, a correlation between the NIRS classification and the increasing intensity of some wood aromas (woody, spicy, vanilla, and smoked/toasted), flavors (bitterness and astringency), and a decreasing intensity of fruitiness was also observed.
Journal of Agricultural and Food Chemistry, 2003
A Chardonnay white wine enriched in polyphenols was obtained by modification of winemaking and ch... more A Chardonnay white wine enriched in polyphenols was obtained by modification of winemaking and characterized by its enrichment in total polyphenolic content (1346 mg/L as compared to 316 mg/L for traditional Chardonnay) and in various individual polyphenols (catechin, epicatechin, procyanidins dimers B1-B4, gallic acid, cafeic acid, and caftaric acid), as determined from HPLC coupled to a diode array detector. The polyphenols-enriched white wine (W) or its ethanol-free derivative (EFW) was then administered by gavage (10 mL/kg, twice a day) for 6 weeks to rats that have been rendered diabetic by a single iv injection of streptozotocin (55 mg/kg). Treatments had no effect on the symptoms associated with hyperglycemia. However, while a reduction in plasma antioxidant capacity was associated with the diabetic state, administration of W or EFW restored plasma antioxidant capacities to a level not significantly different from that of nondiabetic control animals. In addition, the effect of both treatments was manifested by the enlargement of mesenteric arteries, as determined by quantitative histomorphometry. In summary, our study indicates that white wine, when enriched in polyphenols, is able to induce ethanol-independent in vivo effects in a model of insulin-deficient diabetes characterized by a major oxidative stress.