PHC9 COST-EFFECTIVENESS OF RIVAROXABANVERSUS ENOXAPARIN FORTHROMBOPROPHYLAXIS AFTER TOTAL HIP REPLACEMENT IN THE UK

Vitis vinifera cell cultures respond to pathogens and elicitors by synthesizing and extracellularly accumulating stilbenoid phytoalexins. Large amounts of trans-resveratrol (t-R) are produced when a cell culture is elicited with methylated cyclodextrins (MBCD), either alone or combined with methyl jasmonate (MeJA). t-R transport to the extracellular medium, which represents the apoplastic space, would place this antifungal defense right in the battlefield to efficiently fight against pathogen attack. Yet despite their physiological relevance, these transport pathways are mostly unknown. A broad hypothesis-free DIGE-based proteomic experiment of a temporal series of elicited grapevine cell cultures was performed to explore the expression profiles of t-R biosynthetic proteins and other co-expressing proteins potentially involved in such a cell response. A correlation between two tau class glutathione-S-transferases (GSTs) with several stilbene synthase and phenylalanine ammonia-lyase isoforms, and with the t-R metabolite itself, was found and further assessed by a qRT-PCR gene expression analysis. The best candidate, GSTU-2, was cloned from the cDNA of the MBCD + MeJA-elicited grapevine cells and used for Agrobacterium-mediated grapevine cell transformation. The non-elicited lines that overexpressed GSTU-2 displayed an extracellular t-R accumulating phenotype, but stabilization of t-R required the addition to culture medium of adsorbent compounds, e.g., PVP or β-cyclodextrin. The wild-type cell cultures accumulated no t-R, not even in the presence of adsorbents. The transient expression of the GSTU-2-GFP fusion proteins in grapevine cells showed localisation in the plasma membrane, and the immunoprecipitation of HA-tagged GSTU-2 revealed its interaction with HIR, a plasma membrane-bound protein. These findings are consistent with a functional role in transport. This is the first report providing several pieces of experimental evidence for the involvement of a specific tau class GST in t-R transport to the extracellular medium

Metabolic constituents of grapevine and grape-derived products

The numerous uses of the grapevine fruit, especially for wine and beverages, have made it one of the most important plants worldwide. The phytochemistry of grapevine is rich in a wide range of compounds. Many of them are renowned for their numerous medicinal uses. The production of grapevine metabolites is highly conditioned by many factors like environment or pathogen attack. Some grapevine phytoalexins have gained a great deal of attention due to their antimicrobial activities, being also involved in the induction of resistance in grapevine against those pathogens. Meanwhile grapevine biotechnology is still evolving, thanks to the technological advance of modern science, and biotechnologists are making huge efforts to produce grapevine cultivars of desired characteristics. In this paper, important metabolites from grapevine and grape derived products like wine will be reviewed with their health promoting effects and their role against certain stress factors in grapevine physiology

Protein concentration and bentonite requirement in Marlborough Sauvignon Blanc wines

Background and Aims: Protein instability has long been a technical issue in white wine production. The aims of this study were: to examine the variability of wine proteins from a single cultivar within a defined wine region over two vintages; and to investigate the correlation of the content of the total and individual proteins and protein haze with the bentonite dosage required for heat stability. Methods and Results: Proteins in Sauvignon Blanc juices and wines from five selected Marlborough, New Zealand, vineyards with two pruning/training regimes (two- and four-cane vertical shoot positioned) were studied over two consecutive vintages. Proteins were quantified and characterised by Coomassie Brilliant Blue assay, sodium dodecyl sulfate polyacrylamide gel electrophoresis and sodium dodecyl sulfate capillary gel electrophoresis (SDS-CGE). The bentonite requirement for wine protein stability was determined by bentonite fining coupled with a hot/cold test. One vineyard consistently showed the lowest protein concentration and bentonite requirement regardless of pruning treatment and vintage, whereas others varied with pruning treatment and/or vineyard site and/or vintage. Two prevalent juice protein peaks at 22 and 28 kDa in SDS-CGE corresponded to two main wine protein peaks at 22 and 26 kDa, respectively. The 26kDa fraction was reduced and became heterogeneous after fermentation, while the 22 kDa fraction remained unaffected. There was a good correlation between bentonite requirement and the 26 kDa fraction (R²=0.78). Conclusion: The depletion of 26 kDa fraction in wine determined by SDS-CGE was a good indicator for protein stability by bentonite fining. Significance of the Study: These results suggest that the method of protein quantification may have a strong influence on the utility of protein concentration measurement to predict the bentonite requirement of wine