Activity profiling of Serbian and some other European Merlot wines in inflammation and oxidation processes

Tatjana M Majkić; Ljilja D Torović; Marija M Lesjak; Dragana D Četojević-Simin; Ivana N Beara

doi:10.1016/j.foodres.2019.03.033

Activity profiling of Serbian and some other European Merlot wines in inflammation and oxidation processes

Food Res Int. 2019 Jul:121:151-160. doi: 10.1016/j.foodres.2019.03.033. Epub 2019 Mar 15.

Authors

Tatjana M Majkić¹, Ljilja D Torović², Marija M Lesjak¹, Dragana D Četojević-Simin³, Ivana N Beara⁴

Affiliations

¹ Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia.
² Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, Novi Sad, Serbia.
³ Oncology Institute of Vojvodina, Faculty of Medicine, University of Novi Sad, Dr Goldmana 4, 21204 Sremska Kamenica, Serbia.
⁴ Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia. Electronic address: ivana.beara@dh.uns.ac.rs.

PMID: 31108736
DOI: 10.1016/j.foodres.2019.03.033

Abstract

Merlot are worldwide recognized red wines. Several studies show that red wines have health benefits, mainly due to their phenolic constituents. This study evaluates twelve Serbian and other five European (French, Italian, Macedonian, Slovenian, Spanish) Merlot wines in respect of their phenolic composition and biological activity. The latter was evaluated through a set of in vitro experiments related to common benefits of moderate red wine consumption in the prevention of cardiovascular diseases. Among the examined phenolics, the most abundant acid in all samples was the gallic acid (14.3-58.3 mg/L), catechin (9.1-49.3 mg/L) was the dominant flavonoid, malvidin-3-O-glucoside (2.63-66.5 mg/L) leading anthocyanin, whereas resveratrol was found in a usual concentration (0.18-4.67 mg/L). Differences determined in phenolic profiles, mainly in content of quercetin, rutin and p-coumaric acid, leaded to separation of Serbian from foreing Merlot wines. Results of standard antioxidant assays (DPPH^•, ABTS^•+ and ^•NO scavenger capacity reducing power (FRAP), lipid peroxidation) revealed French Merlot as the most potent, but also pointed out some Serbian samples. The correlation between the content of dominant phenolics and antioxidant activity was sporadic, but samples with the highest overall phenolic content, generally had higher antioxidant potential. Concentration of wines and number of cells in ant-inflammatory assay were chosen to mimic in vivo conditions. So, the potency of examined wines to decrease the production of macrophage-derived PGE₂ and TXA₂ (up to 65.5 and 47.9%, respectively), could be considered as in vitro evidence of positve health effect. Regarding the phenolic content and anti-inflammatory contribution of the most abundant compounds, no correlation was witnessed. In general, this study showed interesting potential of Serbian Merlot wines, comparable to health-promoting effects of renewed Eurepean ones.

Keywords: Antioxidative activity; Cyclooxygenase; Health benefits; Phenols; Prostaglandin E(2); Thromboxane A(2); Wine.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Anti-Inflammatory Agents / analysis*
Antioxidants / analysis*
Cell Line, Tumor
Dinoprostone / analysis
Dinoprostone / metabolism
Flavonoids / analysis
Humans
Inflammation / metabolism*
Macrophages / drug effects
Macrophages / metabolism
Oxidation-Reduction
Phenols / analysis
Thromboxane A2 / analysis
Thromboxane A2 / metabolism
Wine / analysis*

Substances

Anti-Inflammatory Agents
Antioxidants
Flavonoids
Phenols
Thromboxane A2
Dinoprostone