Increase of trans-resveratrol in typical Sicilian wine using β-Glucosidase from various sources

Food Chemistry

Volumn 107, Issue 4, 2008, Pages 1570-1575

  Todaro, Aldo ^a   Palmeri, Rosa ^a   Barbagallo, Riccardo N ^a   Pifferi, Pier Giorgio ^b   Spagna, Giovanni ^a  

^a Dipartimento di OrtoFloroArboricoltura e Tecnologie Agroalimentari   (Italy)

^b ID Tech Srl   (Italy)

Author keywords

Glucosidase; Anthocyanins; Enzyme; Purification; Resveratrol

Indexed keywords

ANTHOCYANASE; BETA GLUCOSIDASE; ENZYME; RESVERATROL; UNCLASSIFIED DRUG;

AROMA; ARTICLE; ASPERGILLUS NIGER; COLOR; FERMENTATION; FOOD COMPOSITION; ITALY; PHYSICAL CHEMISTRY; SACCHAROMYCES CEREVISIAE; WINE;

ASPERGILLUS NIGER; SACCHAROMYCES CEREVISIAE;

EID: 36448988238     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.09.075     Document Type: Article

References (32)

1. Barbagallo R.N., Spagna G., Abbate C., Azzaro G., and Palmeri R. Inexpensive isolation of β-d-glucopyranosidase from α-l-arabinofuranosidase, α-l-rhamnopyranosidase and O-acetylesterase. Applied Biochemistry and Biotechnology 101 (2002) 1-13
2. Becker J.V.W., Armstrong G.O., van der Merwe M.J., Lambrechts M.G., Vivier M.A., and Pretorius I.S. Metabolic engineering of Saccharomyces cerevisiae for the synthesis of the wine-related antioxidant resveratrol. FEMS Yeast Research 4 (2003) 79-85
3. Belguendouz L., Fremont L., and Gozzelino M.T. Interaction of trans-resveratrol with plasma lipoproteins. Biochemical Pharmacology 55 (1998) 811-816
4. Bradford M.M. A rapid and sensitive method for the quantisation of microgram quantities of protein utilising the principle of protein-dye binding. Analytical Biochemistry 72 (1976) 248-254
5. Coghe S., Benoot K., Delvaux F., Vanderhaegen B., and Delvaux F.R. Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: Indications for feruloyl esterase activity in Saccharomyces cerevisiae. Journal of Agriculture and Food Chemistry 52 (2004) 602-608
6. Commun K., Mauro M.C., Chupeau Yv., Boulay M., Burrus M., and Jeandet P. Phytoalexin production in grapevine protoplasts during isolation and culture. Plant Physiology and Biochemistry 41 (2003) 317-323
7. Darvill A.G., and Albersheim P. Phytoalexins and their elicitors - a defense against microbial infection in plants. Annual Review of Plant Physiology 35 (1984) 243-275
8. Di Stefano R., Cravero M.C., and Gentilizi N. Metodi per lo studio dei polifenoli dei vini. L'Enotecnico 5 (1989) 83
9. Glories Y. La couleur des vins rouges. Connais. Vigne Vin. 18 (1984) 195-217
10. Gonzáles-Candelas L., Gil J.V., Lamuela-Raventós R.M., and Ramón D. The use of transgenic yeasts expressing a gene encoding a glycosyl-hydrolase as a tool to increase resveratrol content in wine. International Journal of Food Microbiology 59 (2000) 179-183
11. Gorham J. The stilbenoids. Progress in Phytochemistry 6 (1980) 203-252
12. ISO, (1977). Sensory analysis - Apparatus - Wine - Tasting glass, 3591; The International Organization for Standardization: Geneva, Switzerland.
13. ISO, (1988). Sensory Analysis - General guidance for the design of test rooms; 8589. The International Organization for Standardization: Geneva, Switzerland.
14. ISO (2003). Sensory Analysis - Guidelines for the use of quantitative response scales; 4121. The International Organization for Standardization: Geneva, Switzerland.
15. ISO (2003). Sensory Analysis - Methodology - General guidance for establishing a general profile, 13299; The International Organization for Standardization: Geneva, Switzerland.
16. Kopp P. Resveratrol, a phytoestrogen found in red wine. A possible explanation for the conundrum of the "French paradox"?. European Journal of Endocrinology/European Federation of Endocrine Societies 138 (1998) 619-620
17. La Torre G.L., Laganà G., Bellocco E., Vilasi F., Salvo F., and Dugo G. Improvement on enzymatic hydrolysis of resveratrol glucosides in wine. Food Chemistry 65 (2004) 259-266
18. Langcake P., and Pryce R.J. The production of resveratrol by Vitis vinifera and other members of the Vitacee as a response to infection or injury. Physiological Plant Pathology 9 (1976) 77-86
19. Margheri G., and Falcieri E. Importanza dell'evoluzione delle sostanze polifenoliche nei vini rossi di qualità durante l'invecchiamento. Nota II. Vini d'Italia 14 (1972) 81-84
20. Mattivi F. Solid-phase extraction of trans-resveratrol from wines for HPLC analysis. Zeitschrift fuer Lebensmittel-Untersuchung und-Forschung 196 (1993) 522-525
21. Mattivi F., and Nicolini G. Analysis of polyphenols and resveratrol in Italian wines. BioFactors 6 (1997) 445-448
22. Mian C.F., Pifferi P.G., and Spagna G. Partial purification and characterization of anthocyanase (β-glucosidase) from Aspergillus niger. Cerevisia and Biotechnology 17 (1992) 20-27
23. Noble A.C., Arnold R.A., Buechsenstein J., Leach E.J., Schimdt J.O., and Stern P.M. Modification of a standardized system of wine aroma terminology. American Journal of Enology and Viticulture 38 (1987) 143-146
24. Office International de la Vigne et du Vin, (1990). Recueil des Méthodes Internationales d'Analyse. Paris.
25. Siemann E.H., and Creasy L.L. Concentration of the phytoalexin resveratrol in wine. American Journal of Enology and Viticulture 43 (1992) 49-52
26. Singleton V.L. Analytical fractionation of the phenolic substances of grapes and wines and some practical uses of such analyses. In: Webb A.D. (Ed). Chemistry of Winemaking. Advances in Chemistry Series Vol. 137 (1974), American Chemical Society 184-211
27. Spagna G., Pifferi P.G., Rangoni C., Mattivi F., Nicolini G., and Polmonari R. The stabilization of white wines by adsorption of phenolic compounds on chitin and chitosan. Food Research International 29 (1994) 241-247
28. Soleas G.J., Diamandis E.P., and Goldberg D.M. Resveratrol: A molecule whose time has come? And gone?. Clinical Biochemistry 30 (1997) 91-113
29. Sotheeswaran S., and Pasupaty V. Distribution of resveratrol oligomers in plants. Phytochemistry 32 (1993) 1083-1092
30. Teissedre P.L., Waterhouse A.L., Walzem R.L., German J.B., Frankel E.N., Ebeler S.E., et al. Phenolic compounds of grapes and wine and health. Bulletin de l'O.I.V. 69 (1996) 251-277
31. Threlfall R.T., Morris J.R., and Mauromoustakos A. Effect of variety, ultraviolet light exposure, and enological methods on the trans-resveratrol level of wine. American Journal of Enology Viticulture 50 (1999) 57-64
32. Tomás Barberán, F., Espín, J. C., & Cantos Villar, E. (2002). Post-harvest treatment of fruits and vegetables using ultraviolet irradiation pulses. Patent WO 02/085137 A1.