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3 results on '"glycoside flavonoïde"'

1. Identification and Quantification of Flavanol Glycosides in Vitis vinifera Grape Seeds and Skins during Ripening

Author

Christine Enjalbal, Guillaume Cazals, Cédric Saucier, Marie Zerbib, Sciences Pour l'Oenologie (SPO), Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut des Biomolécules Max Mousseron [Pôle Chimie Balard] (IBMM), Ecole Nationale Supérieure de Chimie de Montpellier (ENSCM)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS), University of Montpellier (Bourse ecole doctorale GAIA), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), 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), Ecole Nationale Supérieure de Chimie de Montpellier (ENSCM)-Institut de Chimie du CNRS (INC)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-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)

Subjects
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences, cépage syrah, Pharmaceutical Science, 01 natural sciences, Analytical Chemistry, Veraison, chemistry.chemical_compound, grape ripening, flavan-3-ol, glycoside, diglycoside, MRM, mass spectrometry, catechuic acidcyanidol, Triple quadrupole mass spectrometry, Drug Discovery, Food science, Vitis vinifera, chemistry.chemical_classification, Vegetal Biology, dimère, Ripening, Catechin, 04 agricultural and veterinary sciences, 040401 food science, glycoside flavonoïde, Agricultural sciences, Chemistry (miscellaneous), grain de raisin, Molecular Medicine, Flavan-3-ol, catechine, lcsh:QD241-441, chromatographie en phase liquide, 0404 agricultural biotechnology, vitis vinifera, lcsh:Organic chemistry, [SDV.BV]Life Sciences [q-bio]/Vegetal Biology, Physical and Theoretical Chemistry, merlot, 010401 analytical chemistry, Organic Chemistry, Selected reaction monitoring, Glycoside, dimer, 0104 chemical sciences, flavanol, chemistry, tannat, Biologie végétale, Sciences agricoles
Abstract

Monomeric and dimeric flavanol glycosides were analyzed in Vitis vinifera grapes and seeds during ripening. An analytical method using ultra-high performance liquid chromatography coupled with a triple quadrupole mass spectrometry (UHPLC-ESI-QQQ-MS/MS) in multiple reaction monitoring (MRM) mode was employed. Three grape varieties (Merlot, Syrah and Tannat) were chosen and grape berries were sampled at different stages of development. Ten monoglycosylated and six diglycosylated flavanol monomers were detected. Twelve monoglycosylated and three diglycosylated flavanol dimers were also detected for all three grape varieties. All diglycosides were detected for the first time in Vitis vinifera grapes, though some of these compounds were only detected in skins or seeds. Furthermore, the evolution of all these compounds was studied, and a decrease in monomeric (epi) catechin monoglycosides was observed during ripening for Tannat, Merlot and Syrah grape skins. The dimers would appear to accumulate in skin tissues up to mid-summer (after veraison) and decrease when grape berries reached maturity.

Published
2018
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2. Evolution of flavanol glycosides during red grape fermentation

Author

Cédric Saucier, Christine Enjalbal, Guillaume Cazals, Marie Zerbib, Marie-Agnès Ducasse, Sciences Pour l'Oenologie (SPO), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), 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), Institut des Biomolécules Max Mousseron [Pôle Chimie Balard] (IBMM), Ecole Nationale Supérieure de Chimie de Montpellier (ENSCM)-Institut de Chimie du CNRS (INC)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS), UMT Minicave, Institut Français de la Vigne et du Vin (IFV), University of Montpellier (Bourse ecole doctorale GAIA), Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Ecole Nationale Supérieure de Chimie de Montpellier (ENSCM)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-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)

Subjects
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences, cépage syrah, Pharmaceutical Science, Wine, 01 natural sciences, multiple reaction monitoring (MRM), Analytical Chemistry, red grape fermentation, flavan-3-ol, glycoside, diglycoside, mass spectrometry, Drug Discovery, Glycoside hydrolase, Vitis, Food science, Glycosides, Winemaking, Fermentation in winemaking, chemistry.chemical_classification, Pressing, Vegetal Biology, dimère, food and beverages, monomer, glycoside flavonoïde, Agricultural sciences, oenologie, Chemistry (miscellaneous), Seeds, Molecular Medicine, Composition (visual arts), Flavan-3-ol, Article, lcsh:QD241-441, chromatographie en phase liquide, monomère, lcsh:Organic chemistry, [SDV.BV]Life Sciences [q-bio]/Vegetal Biology, Physical and Theoretical Chemistry, cépage grenache, Flavonoids, 010405 organic chemistry, 010401 analytical chemistry, Organic Chemistry, fungi, Glycoside, vinification, dimer, 0104 chemical sciences, chemistry, Fruit, Fermentation, Biologie végétale, Sciences agricoles
Abstract

Monomeric and dimeric flavanol glycosides were quantified by UHPLC-MRM in Syrah (SYR) and Grenache (GRE) grapes and in their corresponding wines for the first time. Quantities were extremely variable depending on grape tissue (seeds or skins) and during fermentation. Overall, 22 monomeric and dimeric mono- and diglycosides were determined with concentrations ranging from 0.7 nanograms to 0.700 micrograms per gram of grape tissue, and 0 to 60 micrograms per liter for wines. The evolution of the glycosides’ composition during winemaking suggests that almost all these compounds originate in the grapes themselves and display different extraction kinetics during winemaking. One isomer of the monomeric (epi) flavanol monoglycosides seemed to be biosynthesized by yeasts during wine fermentation. The sharp decrease in concentration of some isomers at the late stages of fermentation or after pressing suggests that some grape glycosidase activities convert these compounds into non-glycosylated flavanols.

Published
2018
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3. Nitrogen Limited Red and Green Leaf Lettuce Accumulate Flavonoid Glycosides, Caffeic Acid Derivatives, and Sucrose while Losing Chlorophylls, Β-Carotene and Xanthophylls

Author

Maja Jukić Špika, Dietmar Schwarz, Smiljana Goreta Ban, Hans-Peter Kläring, Angelika Krumbein, Christine Becker, Branimir Urlić, Slavko Perica, Susanne Baldermann, Institut Sophia Agrobiotech (ISA), Centre National de la Recherche Scientifique (CNRS)-Université Nice Sophia Antipolis (... - 2019) (UNS), COMUE Université Côte d'Azur (2015-2019) (COMUE UCA)-COMUE Université Côte d'Azur (2015-2019) (COMUE UCA)-Institut National de la Recherche Agronomique (INRA), Institute for Adriatic Crops and Karst Reclamation, Leibniz Institute of Vegetable and Ornamental Crops, Leibniz Association, Partenaires INRAE, Institute of Agriculture and Tourism, Leibniz Institute of Vegetable and Ornamental Crops (IVOC), German Academic Exchange Service [54388867], German Federal Ministry of Agriculture, Food, and Consumer Protection, Croatian Ministry of Science, Education and Sports, and Becker, Christine

Subjects
0106 biological sciences, Chlorophyll, Sucrose, medicine.medical_treatment, [SDV]Life Sciences [q-bio], lcsh:Medicine, Xanthophylls, 01 natural sciences, chemistry.chemical_compound, Neoxanthin, Caffeic acid, Food science, Glycosides, Photosynthesis, lcsh:Science, Lactuca sativa, phenolic acids, anthocyanins, light, acide caféique, 2. Zero hunger, 0303 health sciences, Multidisciplinary, Chemistry, Nitrogen deficiency, Carotene, food and beverages, Lettuce, xanthophylle, beta Carotene, glycoside flavonoïde, chlorophylle, saccharose, [SDE]Environmental Sciences, Research Article, Genotype, Nitrogen, Carbohydrates, Phenylalanine ammonia-lyase, 03 medical and health sciences, laitue, Caffeic Acids, Phenols, Botany, medicine, 030304 developmental biology, Phenylalanine Ammonia-Lyase, beta carotène, Flavonoids, Nitrates, lcsh:R, fungi, 15. Life on land, Carbon, Plant Leaves, Anthocyanin, lcsh:Q, 010606 plant biology & botany
Abstract

International audience; Reduction of nitrogen application in crop production is desirable for ecological and health-related reasons. Interestingly, nitrogen deficiency can lead to enhanced concentrations of polyphenols in plants. The reason for this is still under discussion. The plants' response to low nitrogen concentration can interact with other factors, for example radiation intensity. We cultivated red and green leaf lettuce hydroponically in a Mediterranean greenhouse, supplying three different levels of nitrogen (12 mM, 3 mM, 0.75 mM), either in full or reduced (-50%) radiation intensity. In both red and green lettuce, we found clear effects of the nitrogen treatments on growth characteristics, phenolic and photosynthetic compounds, nitrogen, nitrate and carbon concentration of the plants. Interestingly, the concentrations of all main flavonoid glycosides, caffeic acid derivatives, and sucrose increased with decreasing nitrogen concentration, whereas those of chlorophylls, beta-carotene, neoxanthin, lactucaxanthin, all trans-and cis-violaxanthin decreased. The constitutive concentrations of polyphenols were lower in the green cultivar, but their relative increase was more pronounced than in the red cultivar. The constitutive concentrations of chlorophylls, a-carotene, neoxanthin, all trans-and cis-violaxanthin were similar in red and green lettuce and with decreasing nitrogen concentration they declined to a similar extent in both cultivars. We only detected little influence of the radiation treatments, e.g. on anthocyanin concentration, and hardly any interaction between radiation and nitrogen concentration. Our results imply a greater physiological plasticity of green compared to the red lettuce regarding its phenolic compounds. They support the photoprotection theory regarding anthocyanins as well as theory that the deamination activity of phenylalanine ammonia-lyase drives phenylpropanoid synthesis.

Published
2015
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