21 results on '"Pierre-Louis Teissedre"'
Search Results
2. Oxyresveratrol and Gnetol Glucuronide Metabolites: Chemical Production, Structural Identification, Metabolism by Human and Rat Liver Fractions, and
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Ruth, Hornedo-Ortega, Michaël, Jourdes, Gregory, Da Costa, Arnaud, Courtois, Julien, Gabaston, Pierre-Louis, Teissedre, Tristan, Richard, and Stéphanie, Krisa
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Lipopolysaccharides ,Glucuronides ,Liver ,Tumor Necrosis Factor-alpha ,Interleukin-1beta ,Stilbenes ,Anti-Inflammatory Agents ,Humans ,Animals ,Reactive Oxygen Species ,Nitric Oxide ,Rats - Abstract
Stilbene metabolites are attracting great interest because many of them exhibit similar or even stronger biological effects than their parent compounds. Furthermore, the metabolized forms are predominant in biological fluids; therefore, their study is highly relevant. After hemisynthesis production, isolation, and structural elucidation, three glucuronide metabolites for oxyresveratrol (ORV) were formed
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- 2022
3. High-Performance Liquid Chromatography-Hydrogen/Deuterium Exchange-High-Resolution Mass Spectrometry Partial Identification of a Series of Tetra- and Pentameric Cyclic Procyanidins and Prodelphinidins in Wine Extracts
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Edoardo Longo, Michael Jourdes, Alicia Jouin, Emanuele Boselli, Pierre-Louis Teissedre, Vakarė Merkytė, Free University of Bozen-Bolzano, Unité de Recherche Oenologie [Villenave d'Ornon], and Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
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0106 biological sciences ,Wine ,cyclic proanthocyanidins ,Tandem mass spectrometry ,Mass spectrometry ,01 natural sciences ,High-performance liquid chromatography ,Catechin ,Article ,isotopic exchange mass spectrometry ,[SDV.BV]Life Sciences [q-bio]/Vegetal Biology ,Biflavonoids ,Proanthocyanidins ,solid-phase extraction ,Solid phase extraction ,Chromatography, High Pressure Liquid ,Chromatography ,Chemistry ,Elution ,Plant Extracts ,010401 analytical chemistry ,General Chemistry ,red wine ,Deuterium ,0104 chemical sciences ,crown proanthocyanidins ,Hydrogen–deuterium exchange ,Monoisotopic mass ,General Agricultural and Biological Sciences ,Prodelphinidin ,010606 plant biology & botany - Abstract
International audience; A solid-phase extraction method was applied for the identification of a series of unconventional crown (macrocyclic) B-type proanthocyanidin tetramers (m/z 1169.2557, 1185.2507, 1201.2456, and 1217.2405) and pentamers (m/z 1457.3191, 1473.3140, 1489.3090, 1505.3039, and 1521.2988) containing (epi)catechins only (procyanidins) or (epi)catechins and (epi)gallocatechins (prodelphinidins). These compounds were identified in red wine by high-performance liquid chromatography–high-resolution mass spectrometry coupled with online hydrogen/deuterium exchange (HDX) after purification with a C18 solid-phase extraction phase from the original wine sample. The number and type of monomer units present in each procyanidin and prodelphinidin are discussed on the basis of the experimental measured masses, their retention time distribution among observed isomers, tandem mass spectrometry fragmentations, and the HDX-induced shift of the theoretical monoisotopic mass. The elution in reverse-phase high-performance liquid chromatography shifted to lower retention times when the ratio of (epi)gallocatechin units in these molecules increased with respect to the content of (epi)catechin units, as a consequence of the increase of polarity.
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- 2020
4. Scalping of Light Volatile Sulfur Compounds by Wine Closures
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Pierre-Louis Teissedre, Philippe Darriet, Maria A. Silva, Michael Jourdes, Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), Œnologie, and Institut National de la Recherche Agronomique (INRA)-Université Victor Segalen - Bordeaux 2
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Chromatography, Gas ,business.product_category ,Hydrogen sulfide ,reduction off-flavors ,chemistry.chemical_element ,Wine ,Sulfides ,Cork ,engineering.material ,01 natural sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Bottle ,Organic chemistry ,[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering ,Hydrogen Sulfide ,wine evolution ,Scalping ,digestive, oral, and skin physiology ,010401 analytical chemistry ,Aging of wine ,food and beverages ,04 agricultural and veterinary sciences ,General Chemistry ,Pulp and paper industry ,040401 food science ,Sulfur ,0104 chemical sciences ,chemistry ,Calibration ,engineering ,Cork closures ,Dimethyl sulfide ,Volatilization ,scalping ,General Agricultural and Biological Sciences ,business - Abstract
International audience; Closures have an important influence on wine quality during aging in a bottle. Closures have a direct impact on oxygen exposure and on volatiles scavenging in wine. Model wine solution soaking assays of several types of closures (i.e., natural and technical cork stoppers, synthetic closures, screw caps) with two important wine volatile sulfur compounds led to a considerable reduction in their levels. After 25 days, cork closures and synthetic closures, to a lesser extent, have significantly scavenged hydrogen sulfide and dimethyl sulfide. These compounds have a determinant impact on wine aging bouquet, being largely responsible for "reduced off-flavors" Hydrogen sulfide levels are often not well correlated with the exposure of wine to oxygen or with the permeability of the closure. Its preferential sorption by some types of closures may explain that behavior. Scalping phenomenon should be taken into account when studying wine post bottling development.
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- 2012
5. Bioavailability of [2-14C]Quercetin-4′-glucoside in Rats
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William Mullen, Stuart T. Caldwell, Cyril Auger, Christine A. Edwards, Richard C. Hartley, Alan Crozier, Micheal E J Lean, Pierre-Louis Teissedre, and Jean-Max Rouanet
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Male ,Chromatography ,Chemistry ,Metabolite ,Biological Availability ,Hippuric acid ,General Chemistry ,Urine ,Phenolic acid ,Rats ,Rats, Sprague-Dawley ,chemistry.chemical_compound ,Glucosides ,Glucoside ,Animals ,Ingestion ,Quercetin ,Tissue Distribution ,Carbon Radioisotopes ,General Agricultural and Biological Sciences ,Glucuronide - Abstract
[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.
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- 2008
6. Effect of Micro-oxygenation on Color and Anthocyanin-Related Compounds of Wines with Different Phenolic Contents
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Gregory Schmauch, Cédric Saucier, Francisco Pardo-Mínguez, Encarna Gómez-Plaza, Marta Cano-López, Pierre-Louis Teissedre, and Jose María López-Roca
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Vintage ,Polymers ,Color ,Wine ,Wine color ,Anthocyanins ,chemistry.chemical_compound ,Pigment ,Phenols ,Organic chemistry ,Vitis ,Food science ,digestive, oral, and skin physiology ,food and beverages ,General Chemistry ,Microoxygenation ,Oxygen ,chemistry ,Polyphenol ,Anthocyanin ,visual_art ,visual_art.visual_art_medium ,General Agricultural and Biological Sciences ,Tannins - Abstract
Several factors may affect the results obtained when micro-oxygenation is applied to red wines, the most important being the moment of application, the doses of oxygen, and the wine phenolic characteristics. In this study, three red wines, made from Vitis vinifera var. Monastrell (2005 vintage) and with different phenolic characteristics, were micro-oxygenated to determine as to how this technique affected the formation of new pigments in the wines and their chromatic characteristics. The results indicated that the different wines were differently affected by micro-oxygenation. In general, the micro-oxygenated wines had a higher percentage of new anthocyanin-derived pigments, being that this formation is more favored in the wines with the highest total phenol content. These compounds, in turn, significantly increased the wine color intensity. The wine with the lowest phenolic content was less influenced by micro-oxygenation, and the observed evolution in the degree of polymerization of tannins suggested that it might have suffered overoxygenation.
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- 2008
7. Dietary Wine Phenolics Catechin, Quercetin, and Resveratrol Efficiently Protect Hypercholesterolemic Hamsters against Aortic Fatty Streak Accumulation
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Cyril Auger, Peggy Gérain, Jean-Paul Cristol, Samuel Serisier, Pierre Besançon, Nadine Lequeux, Aurélie Bornet, Pierre-Louis Teissedre, Bertrand Caporiccio, and Jean-Max Rouanet
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Male ,Apolipoprotein B ,Arteriosclerosis ,Hypercholesterolemia ,Flavonoid ,Aortic Diseases ,Wine ,Resveratrol ,Catechin ,chemistry.chemical_compound ,Cricetinae ,Stilbenes ,Animals ,Food science ,chemistry.chemical_classification ,Mesocricetus ,Super oxide dismutase ,biology ,Chemistry ,Fatty streak ,General Chemistry ,Disease Models, Animal ,Biochemistry ,Catalase ,biology.protein ,Quercetin ,General Agricultural and Biological Sciences - Abstract
The effects of the phenolic compounds catechin (Cat), quercetin (Qer), and resveratrol (Res) present in red wine on early atherosclerosis were studied in hamsters. Hamsters (n = 32) were divided into 4 groups of 8 and fed an atherogenic diet for 12 weeks. They received by force-feeding 7.14 mL/(kg of body wt.day) Cat, Qer, or Res in water [2.856 mg/(kg of body wt.day) for Cat and 0.1428 mg/(kg of body wt.dday) for Qer and Res], mimicking a moderate consumption of alcohol-free red wine (equivalent to that supplied by the consumption of about two glasses of red wine per meal for a 70 kg human), or water as control. Plasma cholesterol concentration was lower in groups that consumed phenolics than in controls. The increase in plasma apolipoprotein (Apo) A1 concentration was mainly due to Cat (26%) and Qer (22%) and to a lesser extent, but nonsignificantly, Res (19%). Apo-B was not affected. Plasma antioxidant capacity was not improved, and there was no sparing effect on plasma vitamins A and E. Plasma iron and copper concentrations were not modified nor were liver super oxide dismutase and catalase activities. A sparing effect of Qer on liver glutathione peroxidase activity appeared, whereas Cat and Res exhibited a smaller effect. Aortic fatty streak area was significantly reduced in the groups receiving Cat (84%) or Qer (80%) or Res (76%) in comparison with the controls. These findings demonstrate that catechin, quercetin, and resveratrol at nutritional doses prevent the development of atherosclerosis through several indirect mechanisms.
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- 2005
8. Phenolics from Commercialized Grape Extracts Prevent Early Atherosclerotic Lesions in Hamsters by Mechanisms Other than Antioxidant Effect
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Pierre-Louis Teissedre, Karine Portet, Bertrand Caporiccio, Gérard Cros, Florence Laurent-Bichon, Peggy Gérain, Aurélie Bornet, Cyril Auger, and Jean-Max Rouanet
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Antioxidant ,food.ingredient ,Arteriosclerosis ,medicine.medical_treatment ,Hamster ,Biology ,Antioxidants ,Cholesterol, Dietary ,chemistry.chemical_compound ,food ,Phenols ,Cricetinae ,medicine ,Animals ,Vitis ,Food science ,Aorta ,Aortic atherosclerosis ,Meal ,Plant Extracts ,Cholesterol ,food and beverages ,General Chemistry ,Rats ,chemistry ,Biochemistry ,Grape seed extract ,Seeds ,General Agricultural and Biological Sciences ,Ex vivo - Abstract
The aim of this study was to evaluate the antiatherosclerotic effect of commercially available phenolic-rich extracts from grape seeds (ExGrape seeds, EGS; grape seed extract, GSE) and marc (ExGrape total, EGT) in cholesterol-fed hamsters and to investigate possible operating mechanisms. These extracts fed at a moderate dose mimicking two glasses of red wine per meal reduced plasma cholesterol (-11% on average) but did not affect plasma antioxidant capacity of hamsters. The extracts prevented the development of aortic atherosclerosis by 68% (EGS), 63% (EGT), and 34% (GSE). Elsewhere, in an ex vivo experiment using rat aortic rings, EGS (7 microg/mL) induced 77% endothelium-dependent relaxation, whereas EGT and GSE (30 microg/mL) induced 84 and 72%, respectively. These results suggests that phenolic extracts from grape seeds and marc are beneficial in inhibiting atherosclerosis by indirect mechanism(s).
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- 2004
9. Antidiabetic Activity of Red Wine Polyphenolic Extract, Ethanol, or Both in Streptozotocin-Treated Rats
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Geneviéve Cassanas, Francis Gasc, Cyril Auger, Pierre-Louis Teissedre, Jacqueline Azay, Patrick Poucheret, Mirek Krosniak, Jean-Max Rouanet, Najim Al-Awwadi, and Gérard Cros
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Blood Glucose ,medicine.medical_specialty ,Antioxidant ,medicine.medical_treatment ,Wine ,Weight Gain ,Diabetes Mellitus, Experimental ,Eating ,chemistry.chemical_compound ,Phenols ,Diabetes mellitus ,Internal medicine ,Animals ,Hypoglycemic Agents ,Medicine ,Drug Interactions ,Rats, Wistar ,Mesenteric arteries ,Flavonoids ,Glucose tolerance test ,Ethanol ,medicine.diagnostic_test ,business.industry ,Insulin ,Polyphenols ,food and beverages ,General Chemistry ,Glucose Tolerance Test ,medicine.disease ,Streptozotocin ,Mesenteric Arteries ,Rats ,Endocrinology ,medicine.anatomical_structure ,chemistry ,medicine.symptom ,General Agricultural and Biological Sciences ,business ,Weight gain ,medicine.drug - Abstract
A polyphenol extract from a Corbières (France) red wine (P, 200 mg/kg), ethanol (E, 1 mL/kg), or a combination of both (PE) was administered by daily gavage for 6 weeks to healthy control or streptozotocin (60 mg/kg i.v.)-induced diabetic rats (180-200 g). Treatment groups included C or D (untreated control or diabetic) and CP, CE, or CPE (treated control) or DP, DE, or DPE (treated diabetic). P treatment induced a reduction in body growth, food intake, and glycemia in both CP and DP groups. In DP, hyperglycemia was reduced when measured 1 h after daily treatment but not at sacrifice (no treatment on that day). The hyperglycemic response to the oral glucose tolerance test (OGTT) and plasma insulin at sacrifice were impaired similarly in DP and D groups. In contrast, in DE or DPE, body growth was partially restored while hyperglycemia was reduced both during treatment and at sacrifice. In addition, hyperglycemia response to OGTT was reduced and plasma insulin was higher in DE or DPE than in D animals, indicating a long-term correction of diabetes in ethanol-treated animals. Morphometric studies showed that ethanol partially reversed the enlarging effect of diabetes on the mesenteric arterial system while the polyphenolic treatment enhanced it in the absence of ethanol. In summary, our study shows that (i). a polyphenol extract from red wine ("used at a pharmacological" dose) reduces glycemia and decreases food intake and body growth in diabetic and nondiabetic animals and (ii). ethanol ("nutritional" dose) administered alone or in combination with polyphenols is able to correct the diabetic state. Some of the effects of polyphenols were masked by the effects of ethanol, notably in diabetic animals. Further studies will determine the effect of "nutritional" doses of polyphenols as well as their mechanism of action.
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- 2004
10. Variations in the Profile and Content of Anthocyanins in Wines Made from Cabernet Sauvignon and Hybrid Grapes
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William Mullen, Jennifer Burns, Pierre-Louis Teissedre, Nicholas Landrault, Alan Crozier, and Michael E. J. Lean
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Wine ,Chemical concentration ,Ripeness in viticulture ,Acetylation ,General Chemistry ,Mass Spectrometry ,Anthocyanins ,chemistry.chemical_compound ,Phenols ,Species Specificity ,chemistry ,Ratio method ,Anthocyanin ,Vitis ,Food science ,General Agricultural and Biological Sciences ,Vitis vinifera ,Chromatography, High Pressure Liquid ,Chromatography, Liquid - Abstract
To detect adulteration of wine, it has been proposed that the ratio of acetylated to p-coumaroylated conjugates of nine characteristic anthocyanins can be used to determine whether a wine is derived from Cabernet Sauvignon or hybrid grapes. If the ratio is3, then a wine is classified as being derived from Cabernet Sauvignon grapes. This test has significant commercial implications as it is being used to decide whether Cabernet Sauvignon-labeled wines are genuine and can be imported into Germany. To assess whether this is a valid approach, 24 wines were analyzed, 4 of which were made from hybrids and 20 from Cabernet Sauvignon, with vintages ranging from 1993 to 2000. Only 13 of the Cabernet Sauvignon wines contained all nine of the "characteristic" anthocyanins, and the ratio of acetylated to p-coumaroylated derivatives varied from 1.2 to 6.5. It is evident that the use of the anthocyanin ratio method is flawed and that examination of the whole anthocyanin profile and/or investigation of the proportion of monoglucoside and acetylated anthocyanins is a better approach to distinguish between hybrid and Cabernet Sauvignon wines.
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- 2002
11. Antioxidant Capacities and Phenolics Levels of French Wines from Different Varieties and Vintages
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Francis Gasc, Pierre-Louis Teissedre, Patrick Poucheret, Gérard Cros, Patrice Ravel, and Nicolas Landrault
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Wine ,Vintage ,education.field_of_study ,digestive, oral, and skin physiology ,Population ,food and beverages ,General Chemistry ,Antioxidants ,Catechin ,Caftaric acid ,Anthocyanins ,chemistry.chemical_compound ,Glucosides ,Phenols ,chemistry ,Proanthocyanidin ,White Wine ,Caffeic acid ,Spectrophotometry, Ultraviolet ,Gallic acid ,Food science ,General Agricultural and Biological Sciences ,education ,Chromatography, High Pressure Liquid - Abstract
Phenolics from grapes and wines can play a role against oxidation and development of atherosclerosis. Levels of phenolics, major catechins [(+)-catechin, (-)-epicatechin, procyanidin dimers B1, B2, B3, and B4], phenolic acids (gallic acid and caffeic acid), caftaric acid, malvidin-3-glucoside, peonidin-3-glucoside, and cyanidin-3-glucoside were quantified by HPLC with UV detection for 54 French varietal commercial wines taken from southern France to study the antioxidant capacity and the daily dietary intake of these compounds for the French population. The highest antioxidant capacity was obtained with red wines and ranged from 12.8 mmol/L (Grenache) to 25.2 mmol/L (Pinot Noir). For white wines, Chardonnay enriched in phenolics by special wine-making was found to have an antioxidant capacity of 13.8 mmol/L, comparable to red wine values. For red wines classified by vintages (1996-1999) antioxidant capacities were approximately 20 mmol/L and then decreased to 13.4 mmol/L for vintages 1995-1991. Sweet white wines have 1.7 times more antioxidant capacity (3.2 mmol/L) than dry white wines (1.91 mmol/L). On the basis of a still significant French wine consumption of 180 mL/day/person, the current daily intake of catechins (monomers and dimers B1, B2, B3, and B4) averaged 5 (dry white wine), 4.36 (sweet white wines), 7.70 (rosé wines), 31.98 (red wines), and 66.94 (dry white wine enriched in phenolic) mg/day/resident for the French population. Red wine, and particularly Pinot Noir, Egiodola, Syrah, Cabernet Sauvignon, and Merlot varieties, or Chardonnay enriched in phenolics during wine-making for white varieties contribute to a very significant catechin dietary intake.
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- 2001
12. Determination and Levels of Chromium in French Wine and Grapes by Graphite Furnace Atomic Absorption Spectrometry
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Pierre-Louis Teissedre, Carmen Cabrera-Vique, J. C. Cabanis, and Marie-Thérèse Cabanis
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Wine ,education.field_of_study ,Dietary intake ,digestive, oral, and skin physiology ,Population ,food and beverages ,chemistry.chemical_element ,General Chemistry ,Mass spectrometry ,law.invention ,Chromium ,chemistry ,law ,Environmental chemistry ,Food science ,General Agricultural and Biological Sciences ,Graphite furnace atomic absorption ,Atomic absorption spectroscopy ,education - Abstract
An accurate and precise method for direct determination of chromium in wine using graphite furnace atomic absorption spectrometry (GFAAS) is described. The method was also applied to grape samples treated by previous acid mineralization. A total of 79 wine samples from different regions in France and 12 grape samples of different varieties were analyzed. Chromium levels ranged from 7.0 to 90.0 μg/L in red wines, from 6.6 to 43.9 μg/L in white wines, from 7.3 to 14.7 in rose wines, and from 10.5 to 36.0 μg/L in champagne. Deficient conditions in wine storage could increase chromium content. In grape samples, chromium content varied from 2.5 to 20.9 μg/kg for white varieties and from 2.4 to 64.6 μg/kg for red varieties. The contribution of wine consumption to total Cr daily dietary intake for the French population was estimated to be 4.06 μg per resident. The daily contribution of chromium from wine does not exceed 10% of dietary intake. Keywords: Chromium; wine; dietary intake; GFAAS
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- 1997
13. Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon Blanc wine during bottle storage
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Maria Aparecida Azevedo Pereira da Silva, Cédric Saucier, Philippe Darriet, Alexandre Pons, Denis Dubourdieu, Paulo Sávio Lopes, Valérie Lavigne, Pierre-Louis Teissedre, Takatoshi Tominaga, Université de Bordeaux Ségalen [Bordeaux 2], Œnologie, Institut National de la Recherche Agronomique (INRA)-Université Victor Segalen - Bordeaux 2, Oenologie (UMRO), École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Seguin Moreau, Sciences Pour l'Oenologie (SPO), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
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business.product_category ,Food Handling ,[SDV]Life Sciences [q-bio] ,chemistry.chemical_element ,Wine ,Cork ,engineering.material ,01 natural sciences ,Oxygen ,chemistry.chemical_compound ,Bottling line ,0404 agricultural biotechnology ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Bottle ,Humans ,[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering ,Food science ,010401 analytical chemistry ,Food preservation ,food and beverages ,04 agricultural and veterinary sciences ,General Chemistry ,Ascorbic acid ,040401 food science ,0104 chemical sciences ,Sotolon ,chemistry ,Solubility ,Taste ,engineering ,General Agricultural and Biological Sciences ,business - Abstract
International audience; This work outlines the results from an investigation to determine the effect of the oxygen dissolved at bottling and the specific oxygen barrier properties of commercially available closures on the composition, color and sensory properties of a Bordeaux Sauvignon Blanc wine during two years of storage. The importance of oxygen for wine development after bottling was also assessed using an airtight bottle ampule. Wines were assessed for the antioxidants (SO(2) and ascorbic acid), varietal thiols (4-mercapto-4-methylpentan-2-one, 3-mercaptohexan-1-ol), hydrogen sulfide and sotolon content, and color throughout 24 months of storage. In addition, the aroma and palate properties of wines were also assessed. The combination of oxygen dissolved at bottling and the oxygen transferred through closures has a significant effect on Sauvignon Blanc development after bottling. Wines highly exposed to oxygen at bottling and those sealed with a synthetic, Nomacorc classic closure, highly permeable to oxygen, were relatively oxidized in aroma, brown in color, and low in antioxidants and volatile compounds compared to wines sealed with other closures. Conversely, wines sealed under more airtight conditions, bottle ampule and screw cap Saran-tin, have the slowest rate of browning, and displayed the greatest contents of antioxidants and varietal thiols, but also high levels of H(2)S, which were responsible for the reduced dominating character found in these wines, while wines sealed with cork stoppers and screw cap Saranex presented negligible reduced and oxidized characters.
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- 2009
14. Ethylidene-bridged Flavan-3-ols in red wine and correlation with wine age
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James A. Kennedy, Paulo Lopes, Jessica Drinkine, Pierre-Louis Teissedre, Cédric Saucier, Oenologie (UMRO), École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, and Oregon State University (OSU)
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Vintage ,Time Factors ,Color ,Flavan-3-ol ,Wine ,Phloroglucinol ,EDP ,01 natural sciences ,Wine color ,AGING ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Phenols ,Flavan ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Tannin ,Organic chemistry ,ComputingMilieux_MISCELLANEOUS ,chemistry.chemical_classification ,FLAVAN-3-OL ,TANNINS ,Flavonoids ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,General Chemistry ,040401 food science ,0104 chemical sciences ,chemistry ,Proanthocyanidin ,Polyphenol ,PHLOROGLUCINOLYSIS ,RED WINE ,General Agricultural and Biological Sciences ,ETHYLIDENE BRIDGE - Abstract
Condensed tannins are responsible for astringency and bitterness and participate in the color stability of red wines. During wine making and aging, they undergo chemical changes including, for example, acetaldehyde-induced polymerization. Following this study, the ethylidene-bridged flavan-3-ols were monitored in different vintage wines made from grapes collected in the same vineyard in three wineries in Bordeaux, Pauillac, and Saint Julien. Flavan-3-ol ethylidene bridges were quantified by wine 2,2'-ethylidenediphloroglucinol (EDP) phloroglucinolysis. This method was based upon the analysis of EDP, a product formed after acid-catalyzed cleavage of wine flavan-3-ols in the presence of excess phloroglucinol. The flavan-3-ol ethylidene bridges were then compared to flavan-3-ol contents (phloroglucinolysis), phenolic contents, and color measurements. Low amounts of flavan-3-ol ethylidene bridges (0.8-2.5 mg L(-1)) were quantified in wines. Flavan-3-ol ethylidene bridges represent less than 4% of flavan-3-ol bonds, but the proportion of these linkages relative to native interflavan bonds increased with wine age. This proportion correlated with pigmented polymers.
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- 2007
15. Impact of storage position on oxygen ingress through different closures into wine bottles
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Pierre-Louis Teissedre, Cédric Saucier, Paulo Lopes, Yves Glories, Oenologie (UMRO), École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, and Université de Bordeaux Ségalen [Bordeaux 2]
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business.product_category ,Cork stopper ,Time Factors ,OXYGEN INGRESS ,chemistry.chemical_element ,Wine ,METHODE COLORIMETRIQUE NON-DESTRUCTIVE ,Cork ,engineering.material ,Indigo Carmine ,01 natural sciences ,Oxygen ,Ampoule ,0404 agricultural biotechnology ,Food Preservation ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Bottle ,Coloring Agents ,Wine bottle ,010401 analytical chemistry ,Food Packaging ,04 agricultural and veterinary sciences ,General Chemistry ,SCREW CAPS ,Pulp and paper industry ,040401 food science ,6. Clean water ,0104 chemical sciences ,SYNTHETIC CLOSURES ,Closure (computer programming) ,chemistry ,STORAGE POSITION ,engineering ,General Agricultural and Biological Sciences ,business ,CORK STOPPERS - Abstract
International audience; Wine bottle aging is extremely dependent on the oxygen barrier properties of closures. Kinetics of oxygen ingress through different closures into bottles was measured by a nondestructive colorimetric method from 0.25 to 2.5 mL of oxygen. After 12, 24, and 36 months of storage, only the control (glass bottle ampule) was airtight. Other closures displayed different oxygen ingress rates, which were clearly influenced by the closure type and were independent of bottle storage position (upright, laid down) for most of the closures tested, at least during the first 24 months of the experiment under controlled conditions. The oxygen ingress rates into bottles were lowest in screw caps and "technical" corks, intermediate in conventional natural cork stoppers, and highest in the synthetic closures.
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- 2006
16. Polyphenols-enriched Chardonnay white wine and sparkling Pinot Noir red wine identically prevent early atherosclerosis in hamsters
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Cyril Auger, Jean-Max Rouanet, Kelly Décordé, Aurélie Bornet, Pierre-Louis Teissedre, Jean-Paul Cristol, Regina Vanderlinde, and Nadine Lequeux
- Subjects
Vitamin ,Male ,Antioxidant ,medicine.medical_treatment ,Flavonoid ,Wine ,Superoxide dismutase ,chemistry.chemical_compound ,Phenols ,Cricetinae ,medicine ,Animals ,Food science ,chemistry.chemical_classification ,Flavonoids ,Meal ,biology ,Mesocricetus ,Superoxide Dismutase ,food and beverages ,Polyphenols ,General Chemistry ,Atherosclerosis ,Catalase ,chemistry ,Biochemistry ,Liver ,Polyphenol ,White Wine ,Food, Fortified ,biology.protein ,Diet, Atherogenic ,General Agricultural and Biological Sciences - Abstract
The effects of a white wine enriched with polyphenols (PEWW) from Chardonnay grapes and of a sparkling red wine (SRW) from Pinot Noir and Chardonnay grapes were studied for the first time on early atherosclerosis in hamsters. Animals were fed an atherogenic diet for 12 weeks. They received by force-feeding PEWW, SRW, ethanol 12% (ETH), or water as control (mimicking a moderate consumption of approximately 2 red wine glasses per meal for a 70 kg human). Plasma cholesterol concentrations were lower in groups that consumed PEWW and SRW accompanied by an increase in the ratio apo A-1/apo B. Liver-specific activities of superoxide dismutase and catalase were significantly increased by PEWW (38 and 16%, respectively) and by SRW (48 and 15%, respectively). PEWW and ETH significantly increased plasma antioxidant capacity and vitamin A concentrations. Aortic fatty streak area (AFSA) was significantly strongly reduced in the groups receiving PEWW (85%) and SRW (89%) in comparison with the control. AFSA was reduced by ethanol to a lesser extent (58%). These data suggest that tannins from the phenolics-enriched white wine induce a protective effect against early atherosclerosis comparable to that produced by sparkling red wine containing tanins and anthocyanins and dissociated from the antioxidant action of these compounds.
- Published
- 2005
17. Determination of stilbenes (delta-viniferin, trans-astringin, trans-piceid, cis- and trans-resveratrol, epsilon-viniferin) in Brazilian wines
- Author
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Xavier Vitrac, Jean-Michel Mérillon, Tristan Richard, Jean-Claude Delaunay, Josep Valls, Regina Vanderlinde, Aurélie Bornet, and Pierre-Louis Teissedre
- Subjects
Wine ,Chromatography ,Magnetic Resonance Spectroscopy ,Chemistry ,digestive, oral, and skin physiology ,food and beverages ,General Chemistry ,Fractionation ,Resorcinols ,epsilon-Viniferin ,Resveratrol ,Bioavailability ,chemistry.chemical_compound ,Glucosides ,Stilbenes ,Food science ,Trans-astringin ,General Agricultural and Biological Sciences ,Cis–trans isomerism ,Brazil ,Chromatography, High Pressure Liquid ,Piceid ,Benzofurans - Abstract
Phenolics from grapes and wines can play a role against oxidation and development of atherosclerosis. Stilbenes have been shown to protect lipoproteins from oxidative damage and to have cancer chemopreventive activity. We describe a method for the direct determination of stilbenes in several red wines using high-performance liquid chromatography with UV detection. In a survey of 12 commercial wines from the south of Brazil (Rio Grande del Sul), levels of delta-viniferin are reported for the first time in different varieties of red wines. Brazilian red wine contains trans-astringin, trans-piceid, trans-resveratrol, cis-resveratrol (in high quantity: 5 times more than the trans form), epsilon-viniferin, and a compound isolated for the first time in wine, trans-delta-viniferin. Isolation and identification of delta-viniferin was achieved by NMR after extraction and fractionation of red wine phenolics. delta-Viniferin contributes, as well as cis-resveratrol and trans-piceid, to a significant proportion of stilbenes in wine dietary intake, particularly with Merlot varieties containing an average level of 10 mg/L for delta-viniferin, 15 mg/L for cis-resveratrol, and 13 mg/L for trans-piceid. The total stilbene intake from wine origin was estimated for the Brazilian population as 5.3 mg/day per person (on the basis of a regular wine consumption of 160 mL/day). delta-Viniferin can contribute to around 20% of total stilbenes in wine (average of 6.4 mg/L in red Brazilian wines). It would be important in the future to investigate the origins of the differences in wine stilbene levels in relation to the vine varieties, and the bioavailability of the newly extracted stilbene delta-viniferin in plasma after consumption of different types of wines.
- Published
- 2005
18. Effect of a polyphenols-enriched chardonnay white wine in diabetic rats
- Author
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Jacqueline Azay, Pierre-Louis Teissedre, Nicolas Landrault, Patrick Poucheret, Cédric Jenin, Miroslaw Krosniak, Gérard Cros, and Francis Gasc
- Subjects
Male ,Antioxidant ,Polymers ,medicine.medical_treatment ,Wine ,Antioxidants ,Catechin ,Caftaric acid ,Diabetes Mellitus, Experimental ,Anthocyanins ,chemistry.chemical_compound ,Caffeic Acids ,Phenols ,Gallic Acid ,medicine ,Animals ,Biflavonoids ,Proanthocyanidins ,Food science ,Gallic acid ,Rats, Wistar ,Chromatography, High Pressure Liquid ,Winemaking ,Flavonoids ,food and beverages ,General Chemistry ,Mesenteric Arteries ,Rats ,Oxidative Stress ,chemistry ,Biochemistry ,Proanthocyanidin ,Polyphenol ,White Wine ,General Agricultural and Biological Sciences ,Tannins - Abstract
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.
- Published
- 2002
19. Inhibition of oxidation of human low-density lipoproteins by phenolic substances in different essential oils varieties
- Author
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Pierre-Louis Teissedre and Andrew L. Waterhouse
- Subjects
Antioxidant ,Apiole ,Vanillin ,medicine.medical_treatment ,General Chemistry ,law.invention ,Eugenol ,Lipoproteins, LDL ,chemistry.chemical_compound ,chemistry ,Phenols ,law ,medicine ,Oils, Volatile ,Organic chemistry ,Humans ,Carvacrol ,Food science ,General Agricultural and Biological Sciences ,Thymol ,Oxidation-Reduction ,Essential oil - Abstract
Phenolics antioxidant phytochemicals have been recently implicated for the lower rates of cardiac disease mortality among people consuming a Mediterranean diet. Essential oils are natural products extracted from vegetable materials, which can be used as antibacterial, antifungal, antioxidants, and anti-carcinogenic agents or to preserve and give specific flavors to foods. The activities of 23 selected essential oils in inhibiting the copper-catalyzed oxidation of human-low-density lipoproteins (LDL) were determined in vitro. LDL oxidation was inhibited between 6, 2, and 83% by 2 microM (GAE) total phenolics. The relative inhibition of LDL oxidation was used to categorize the essential oils into four groups below 2% when they contained methylchavicol, anethol, p-cymen, apiole, cinnamic ether; 6-10% if they possessed a majority of carvacrol, thymol, p-cymene, or vanillin; 10-50% for moderate amounts of thymol, carvacrol, cuminol, or eugenol; and 50-100% when eugenol is the major component. Total phenol content of essential oils gave a correlation with LDL antioxidant activity of r = 0.75. The Activity of each phenolics compound could play a role in protecting LDL against oxidation if the substance is absorbed by the body.
- Published
- 2000
20. Determination of stilbenes (trans-astringin, cis- and trans-piceid, and cis- and trans-resveratrol) in Portuguese wines
- Author
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Jean-Michel Mérillon, Joseph Vercauteren, M.T. Ribeiro de Lima, J. C. Cabanis, P Waffo-Téguo, A Pujolas, and Pierre-Louis Teissedre
- Subjects
Wine ,Chromatography ,Chemistry ,Stereochemistry ,digestive, oral, and skin physiology ,food and beverages ,General Chemistry ,Resveratrol ,High-performance liquid chromatography ,chemistry.chemical_compound ,Aglycone ,Polyphenol ,Stilbenes ,Phenols ,General Agricultural and Biological Sciences ,Cis–trans isomerism ,Chromatography, High Pressure Liquid ,Piceid - Abstract
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.
- Published
- 1999
21. Levels of flavan-3-ols in French wines
- Author
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J. C. Cabanis, Pierre-Louis Teissedre, Laurence Pascual-Martinez, and S. Carando
- Subjects
chemistry.chemical_classification ,Flavonoids ,Food intake ,Stereochemistry ,Flavonoid ,Catechin ,Wine ,General Chemistry ,High-performance liquid chromatography ,Antioxidants ,chemistry.chemical_compound ,chemistry ,Proanthocyanidin ,Flavan ,Biflavonoids ,Humans ,Proanthocyanidins ,Spectrophotometry, Ultraviolet ,France ,Uv detection ,General Agricultural and Biological Sciences ,Chromatography, High Pressure Liquid ,Nuclear chemistry - Abstract
French wines are abundant sources of phenolic compounds. The content of several catechins, i.e., (+)-catechin, (-)-epicatechin, dimers B1, B2, B3, and B4, trimers C1, and trimer 2 (T2), of 160 French wines was determined by HPLC with UV detection. Red wines (n = 95) were found to have high levels of catechins, ranging from 32.8 to 209.8 mg/L (mean concentration 114.5 mg/L) for (+)-catechin, from 22.1 to 130.7 mg/L (mean concentration 75.7 mg/L) for (-)-epicatechin, from 7.8 to 39.1 mg/L (mean concentration 25.4 mg/L) for B1, from 18.3 to 93 mg/L (mean concentration 47.4 mg/L) for B2, from 21.4 to 215.6 mg/L (mean concentration 119.6 mg/L) for B3, from 20.2 to 107.2 mg/L (mean concentration 81.9 mg/l) for B4, from 8.6 to 36.9 mg/L (mean concentration 26.3 mg/L) for C1, and from 26.7 to 79.3 mg/L (mean concentration 67.1 mg/L) for T2. White and rose wines (n = 57 and n = 8) were found to have low levels of (+)-catechin (mean concentrations 9.8 and 10.6 mg/L, respectively) and (-)-epicatechin (mean concentrations 5.3 and 6.5 mg/L, respectively). These data provide a basis for the epidemiological evaluation of catechin intake by the consumption of French wine.
- Published
- 1999
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