Proline content of grapes and wines

The proline, ammonia and total nitrogen content of some California grapes and the praline, total free amino acids and total nitrogen of the wines have been measured. The juice contains the predominant amount of the proline (50 to 80 %) in the grape cluster ; while the skins and seeds contain in excess of 50 % of the total nitrogen. Very little proline is found in the stems. A moderate portion is in the pulp (5 to 20 %). The praline can make up from 5 to 43 % of the total nitrogen in the juice depending o n vari ety and on grape m aturity. The Cabernet family of grapes appears to have highest percentages of prnline. A large percentage of the total amino acid left in the wine is in the form of proline. The amount of proline in the wine can vary from O to about 90 % of the total nitrogen. The wines with larger amounts of total nitrogen have higher percentages of residual proline. Rootstock affects the amount of total nitrogen but does not appear to affect the ratio of proline to total nitrogen. Th e ranges found in California grape juices range from 304 to 4600 mg/l of proline and in the wines from O to 3400 mg/l of proline. The average proline value for 78 juices was calculated as 742 mg/l and for the tabul ated data of 42 wines (from mainly cool climate grapes) - one half fermented on the skins the other half not - an average value of 869 mg/l of proline was found

Volatile amines in Vitis vinifera varieties and changes during maturation

Changes in the volatile amines of Vitis vinifera var. Cabernet Sauvignon and var. Chenin blanc during maturation were measured at weekly intervals from veraison to maturity. The amine concentration changes during maturation for both varieties followed the same general trends. Methylamine and 2-phenethylamine were high early in the season and dropped to much lower levels during maturation. Ethylamine concentration showed substantial increases. The dimethylamine and isoamylamine showed no significant trends in concentration during the sampling period. The diethylamine concentration increased midseason for Cabernet Sauvignon samples and then decreased, but remained fairly constant for Chenin blanc samples. At maturity, freerun juice of Cabernet Sauvignon, Chenin blanc, White Riesling and Pinot noir had 500, 180, 850, and 145 μg/l of methylamine, 45, 10, 25 and 35 μg/l of dimethylamine, 610, 150, 1900 and 4900 μg/l of ethylamine, 30, 25, < 1 and 30 μg/l of diethylamine, 2, 5, 700 and 160 μg/l of isoamylamine, 4, < 1, 200 and 25 μg/l of 2-phenethylamine, < 1, < 1, < 1, and 3 μg/l of 2-methyl-1-butylamine (a-amyl) and < 1, < 1 μg/l n-propylamine (Cabernet Sauvignon and Chenin blanc only), respectively.Flüchtige Amine in Vitis-vinifera-Sorten und ihre Veränderungen während der BeerenreifeBei den Vitis-vinifera-Sorten Cabernet Sauvignon und Chenin blanc wurden die Konzentrationsänderungen der flüchtigen Amine vom Weichwerden der Beeren bis zur Beerenreife in wöchentlichen Intervallen bestimmt. Diese Veränderungen wiesen bei beiden Sorten grundsätzlich die gleiche Tendenz auf. Zu Beginn der Beerenreife waren die Methylamin- und 2-Phenäthylaminkonzentrationen hoch; während der Reife fielen sie auf erheblich niedrigere Werte ab. Die Äthylaminkonzentration stieg beträchtlich an. Dimethylamin und Isoamylamin zeigten keine klare Tendenz. Die Diäthylkonzentration war bei Cabernet Sauvignon in der Mitte der Reifeperiode am höchsten, bei Chenin blanc dagegen über den ganzen Untersuchungszeitraum recht konstant. Bei der Beerenreife lagen im nichtgepreßten Most von Cabernet Sauvignon, Chenin blanc, Weißem Riesling und Pinot noir folgende Aminkonzentrationen (in μg/l) vor: Methylamin - 500, 180, 850 und 145; Dimethylamin - 45, 10, 25, 35; Äthylamin - 610, 150, 1900, 4900; Diäthylamin - 30, 25, < 1, 30; Isoamylamin - 2, 5, 700, 160; 2-Phenäthylamin - 4, < 1, 200, 25; 2-Methyl-1-butylamin (a-Amylamin) - < 1, < 1, < 1, 3; n-Propylamin- < 1, < 1 (für Riesling und Pinot noir nicht bestimmt)

Changes in Non-Volatile Compounds and Extracts of Wines Due to Yeast Species and Fermentation Temperature

The real reducing sugar-free extracts and the calculated extracts of wines vary significantly with fermentation temperature within the range of l2°-2l°C. Relevant compositional changes are shown and discussed. The three yeasts used did not cause any significant difference in the calculated extracts. The conclusions were that any critical assessment of wine or juice amelioration based only on these forumulas would be subject to criticism

The effect of leaf area and crop level on the concentration of amino acids and total nitrogen in 'Thompson Seedless' grapes

20 to 50% of the leaves and 25 to 75% of the clusters on 'Thompson Seedless' vines were removed 12 to 16 days after anthesis. In addition, 25 and 50% of the   leaves on other vines were removed 35 and 58 days after anthesis, with no cluster thinning.Total soluble solids in fruits from vines with less than 5 cm2 of leaf surface per gram of fruits was markedly reduced, while concentration in fruits from vines with a ratio above 10 was considerably higher, compared to the concentration in fruits from vines with ratios intermediate between these two values. The concentrations of arginine, proline, total free amino acids, and total N in berry juice were greatly increased by reducing the crop load. Also, the concentration of each of these substances increased during fruit ripening.A significant correlation between leaf area per vine and level of arginine in the juice was obtained. The concentration of proline in the juice was highly correlated with fruit maturity (°B) and with leaf area per unit weight of fruits. Total nitrogen was also correlated with leaf area per unit weight of fruits. Between 4 and 12 cm2 leaf area per gram of fruits there was a linear increase in the concentration of proline and total nitrogen in berry juice, while above 12 cm2 there was generally little further increase in the level of these substances. The ratio of arginine to proline decreased with fruit maturity and with smaller crop weights per vine. Total free amino acids accounted for 64 to 75% of the total nitrogen in the juice of grapes during the fruit-ripening period. Defoliation within 16 days after anthesis reduced crop yields, while later defoliations did not significantly reduce yields

Anthocyanins, phenols, and antioxidant activity in blackberry juice with plant extracts addition during heating

In this work the influence of addition of different plant extracts (olive leaf, green tea, pine bark PE 95%, pine bark PE 5:1, red wine PE 30%, red wine PE 4:1, and bioflavonoids) to blackberry juice during heating (at 30, 50, 70 and 90 °C) on the anthocyanin and phenol contents, polymeric colour, and antioxidant activity was investigated. Also, reaction rate constant, half-lives of degradation, and activation energy were calculated. Control sample was juice without addition of extracts. The highest anthocyanin content at 30 °C was in samples with the addition of olive leaf and green tea. At 90 °C the highest anthocyanin content was measured in samples with the addition of extract of red wine and bioflavonoides. Samples supplemented with the extracts had much higher antioxidant activity in comparison to the control sample. Results showed that at 90 °C the sample with green tea supplementation had the lowest reaction rate constant and the highest half-life. Activation energy ranged from 29 to 44 kJ mol−1

Increasing the source/sink ratio in Vitis vinifera (cv Sangiovese) induces extensive transcriptome reprogramming and modifies berry ripening

<p>Abstract</p> <p>Background</p> <p>Cluster thinning is an agronomic practice in which a proportion of berry clusters are removed from the vine to increase the source/sink ratio and improve the quality of the remaining berries. Until now no transcriptomic data have been reported describing the mechanisms that underlie the agronomic and biochemical effects of thinning.</p> <p>Results</p> <p>We profiled the transcriptome of <it>Vitis vinifera </it>cv. Sangiovese berries before and after thinning at veraison using a genome-wide microarray representing all grapevine genes listed in the latest V1 gene prediction. Thinning increased the source/sink ratio from 0.6 to 1.2 m²leaf area per kg of berries and boosted the sugar and anthocyanin content at harvest. Extensive transcriptome remodeling was observed in thinned vines 2 weeks after thinning and at ripening. This included the enhanced modulation of genes that are normally regulated during berry development and the induction of a large set of genes that are not usually expressed.</p> <p>Conclusion</p> <p>Cluster thinning has a profound effect on several important cellular processes and metabolic pathways including carbohydrate metabolism and the synthesis and transport of secondary products. The integrated agronomic, biochemical and transcriptomic data revealed that the positive impact of cluster thinning on final berry composition reflects a much more complex outcome than simply enhancing the normal ripening process.</p

SOD2 immunoexpression predicts lymph node metastasis in penile cancer

BACKGROUND: Superoxide dismutase-2 (SOD2) is considered one of the most important antioxidant enzymes that regulate cellular redox state in normal and tumorigenic cells. Overexpression of this enzyme in lung, gastric, colorectal, breast cancer and cervical cancer malignant tumors has been observed. Its relationship with inguinal lymph node metastasis in penile cancer is unknown. METHODS: SOD2 protein expression levels were determined by immunohistochemistry in 125 usual type squamous cell carcinomas of the penis from a Brazilian cancer center. The casuistic has been characterized by means of descriptive statistics. An exploratory logistic regression has been proposed to evaluate the independent predictive factors of lymph node metastasis. RESULTS: SOD2 expression in more than 50% of cells was observed in 44.8% of primary penile carcinomas of the usual type. This expression pattern was associated with lymph node metastasis both in the uni and multivariate analysis. CONCLUSIONS: Our results indicate that SOD2 expression predicts regional lymph node metastasis. The potential clinical implication of this observation warrants further studies.Dr. Lara Termini (FAPESP 2005/57274-9); Dr. Luisa Lina Villa (FAPESP 2008/57889-1 and CNPq 573799/2008-3)

Lysine harvesting is an antioxidant strategy and triggers underground polyamine metabolism

Both single and multicellular organisms depend on anti-stress mechanisms that enable them to deal with sudden changes in the environment, including exposure to heat and oxidants. Central to the stress response are dynamic changes in metabolism, such as the transition from the glycolysis to the pentose phosphate pathway—a conserved first-line response to oxidative insults1,2. Here we report a second metabolic adaptation that protects microbial cells in stress situations. The role of the yeast polyamine transporter Tpo1p3,4,5 in maintaining oxidant resistance is unknown6. However, a proteomic time-course experiment suggests a link to lysine metabolism. We reveal a connection between polyamine and lysine metabolism during stress situations, in the form of a promiscuous enzymatic reaction in which the first enzyme of the polyamine pathway, Spe1p, decarboxylates lysine and forms an alternative polyamine, cadaverine. The reaction proceeds in the presence of extracellular lysine, which is taken up by cells to reach concentrations up to one hundred times higher than those required for growth. Such extensive harvest is not observed for the other amino acids, is dependent on the polyamine pathway and triggers a reprogramming of redox metabolism. As a result, NADPH—which would otherwise be required for lysine biosynthesis—is channelled into glutathione metabolism, leading to a large increase in glutathione concentrations, lower levels of reactive oxygen species and increased oxidant tolerance. Our results show that nutrient uptake occurs not only to enable cell growth, but when the nutrient availability is favourable it also enables cells to reconfigure their metabolism to preventatively mount stress protection

Evaluation of the anti-inflammatory effects of synthesised tanshinone I and isotanshinone I analogues in zebrafish

During inflammation, dysregulated neutrophil behaviour can play a major role in a range of chronic inflammatory diseases, for many of which current treatments are generally ineffective. Recently, specific naturally occurring tanshinones have shown promising anti-inflammatory effects by targeting neutrophils in vivo, yet such tanshinones, and moreover, their isomeric isotanshinone counterparts, are still a largely underexplored class of compounds, both in terms of synthesis and biological effects. To explore the anti-inflammatory effects of isotanshinones, and the tanshinones more generally, a series of substituted tanshinone and isotanshinone analogues was synthesised, alongside other structurally similar molecules. Evaluation of these using a transgenic zebrafish model of neutrophilic inflammation revealed differential anti-inflammatory profiles in vivo, with a number of compounds exhibiting promising effects. Several compounds reduce initial neutrophil recruitment and/or promote resolution of neutrophilic inflammation, of which two also result in increased apoptosis of human neutrophils. In particular, the methoxy-substituted tanshinone 39 specifically accelerates resolution of inflammation without affecting the recruitment of neutrophils to inflammatory sites, making this a particularly attractive candidate for potential pro-resolution therapeutics, as well as a possible lead for future development of functionalised tanshinones as molecular tools and/or chemical probes. The structurally related β-lapachones promote neutrophil recruitment but do not affect resolution. We also observed notable differences in toxicity profiles between compound classes. Overall, we provide new insights into the in vivo anti-inflammatory activities of several novel tanshinones, isotanshinones, and structurally related compounds