Remigio López-Solís

Comparative study of the phenolic composition of seeds and skins from Carménère and Cabernet Sauvignon grape varieties (Vitis vinifera L.) during ripening.

The phenolic composition of skins and seeds from Vitis vinifera L. cv. Carménère and Cabernet Sauvignon grapes during ripening was evaluated by high-performance liquid chromatography-diode array detection and spectrophotometric analysis. As compared to Cabernet Sauvignon grape skins, Carménère grape skins presented higher contents of total anthocyanins, monomeric flavan-3-ols, and total flavonoids, a higher mean degree of polymerization, a higher percentage of galloylation, a higher average molecular weight of the flavanol fraction, and a higher color intensity. As compared to Cabernet Sauvignon grape seeds, Carménère grape seeds presented a lower content of monomeric flavan-3-ols, a higher mean degree of polymerization, a higher percentage of galloylation, a higher average molecular weight of the flavanol fraction, a lower content of (+)-catechin, and higher contents of (-)-epicatechin, epicatechin-3-O-gallate, gallic acid, and dimeric procyanidins esterified with gallic acid. Altogether, we conclude that Carménère grapes present a differential composition and evolution of phenolic compounds when compared to Cabernet Sauvignon grapes.

Enhancement of Both Salivary Protein−Enological Tannin Interactions and Astringency Perception by Ethanol

Red wine astringency has been associated with interactions of tannins with salivary proteins. Tannins are active protein precipitants. Not much evidence exists demonstrating contribution of other wine components to astringency. We aimed to investigate an eventual role of ethanol both in astringency and salivary protein-enological tannin interactions. A trained sensory panel scored perceived astringency. Salivary protein-tannin interactions were assessed by observing both tannin-dependent changes in salivary protein diffusion on cellulose membranes and tannin-induced salivary protein precipitation. Proanthocyanidins and gallotannins in aqueous and hydroalcoholic solutions were assayed. A biphasic mode of diffusion on cellulose membranes displayed by salivary proteins was unaffected after dilution with water or enological concentrations of ethanol. At those concentrations ethanol was not astringent. In aqueous solution, tannins provoked both restriction of salivary protein diffusion, protein precipitation, and astringency. Those effects were exacerbated by 13% ethanol. In summary, enological concentrations of ethanol exacerbate astringency and salivary protein-tannin interactions.

Use of polyurethane minisponges to collect human tear fluid.

Purpose: To characterize a method of tear collection based on the use of amphiphilic polyurethane absorbing minisponges. Methods: Tear fluid was collected from 17 healthy volunteers. A preweighed polyurethane dry minisponge was laid on the margin of the lower eyelid. Once wet (5-10 minutes), the fluid was transferred to a preweighed Eppendorf tube after squeezing the sponge by centrifugation. The amount of fluid absorbed and fluid recovered were determined by reweighing the sponge and the tube after absorption and centrifugation steps, respectively. The fluid was qualitatively characterized by electrophoretic polypeptide profiling in Coomassie blue-stained SDS-polyacrylamide gels. Results: Per eye, 14.6 ± 5.3 &mgr;L tear fluid was collected. That volume was about 90% of the fluid absorbed by polyurethane minisponges, almost doubling the fraction recovered from other more hydrophilic absorbing polymers. Major bands characterizing the electrophoretic profile of this fluid were those of 79, 66, 27, 18, and 14 kd. This profile was indistinguishable from that of tear fluid aspirated into glass microcapillaries. Tear fluid collected simultaneously from both eyes displayed the same profiles. Successive tear samples from a single eye showed the same profile except for the 66-kd band, which increased steadily as collection proceeded. Tear donors rarely complained of discomfort. Conclusions: Tear collection by absorbing polyurethane minisponges is highly advantageous in efficiency (recovery) and reproducibility (invariant electrophoretic polypeptide profiles). Tear donor comfort, simultaneous bilateral collection, and collections from several donors at once are additional major advantages of this collection method in studies involving single subjects and populations in health and disease.

Tetracycline resistance in Chilean clinical isolates of Helicobacter pylori

OBJECTIVES Since high-level tetracycline resistance in Helicobacter pylori has been associated with a AGA926-928-->TTC substitution in the 16S rRNA genes rrnA/B, the aim of the study was to screen for tetracycline resistance in H. pylori clinical isolates obtained from Santiago, Chile by using a recently reported molecular assay. METHODS A PCR-restriction fragment length polymorphism (PCR-RFLP) assay of the conserved 535 bp region of the H. pylori 16S rRNA genes rrnA/B (between nucleotides 710 and 1245) using HinfI was followed by DNA sequencing of the same fragment obtained from tetracycline-resistant H. pylori clinical isolates. RESULTS The PCR-RFLP assay revealed that the tetracycline-resistant H. pylori isolates lacked the AGA926-928-->TTC substitution. In contrast, DNA sequencing of the 535 bp PCR fragment from 11 tetracycline-resistant H. pylori Chilean clinical isolates showed an association of low-level tetracycline resistance with 1 bp (A928C) or 2 bp (AG926-927-->GT and/or A926G/A928C) substitutions in both 16S rRNA genes. CONCLUSIONS The PCR-RFLP (HinfI) assay alone is unreliable for the detection of tetracycline resistance in Chilean clinical isolates of H. pylori. To that end, it must be complemented by sequencing of the 535 bp PCR fragment.

Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.)

BACKGROUND Phenolic compounds are widely distributed secondary metabolites in plants usually conferring them with unique taste, flavour and health-promoting properties. In fruits of Vitis vinifera L., phenolic composition is highly dependent on grape variety. Differential extraction of these compounds from grapes during winemaking is critically associated with wine quality. By-products of winemaking, such as grape pomace, can contain significant amounts of polyphenols. However, information concerning the varietal effect on wine grape pomace is scarce. In this study, pomaces from Sauvignon Blanc (SB), Chardonnay (CH), Cabernet Sauvignon (CS) and Carménère (CA) grape varieties were characterized spectroscopically and by HPLC-DAD analysis. RESULTS White grape pomaces (SB and CH) presented higher antioxidant capacities and higher contents of total phenols and total proanthocyanidins compared with red grape pomaces (CS and CA), whereas the latter showed much higher anthocyanin levels and colour intensities. Concentrations of monomeric proanthocyanidins and low-molecular-weight phenols in the four grape pomace varieties were significantly different. CONCLUSION Grape pomaces from four varieties showed high but diverse contents of polyphenols and antioxidant capacities. Thus grape pomaces represent an important potential source of polyphenols, which could be useful for nutritional and/or pharmacological purposes.

Phenolic Compositions of Grapes and Wines from Cultivar Cabernet Sauvignon Produced in Chile and Their Relationship to Commercial Value

The phenolic composition of wine depends on, among other factors, the grapes used to make it. In this sense, knowledge of the chemical composition of grapes and its association with the resulting wines is an important tool to determine if there is a relationship between the phenolic composition of grapes and the price that these wines obtain in the market. For this purpose, grape skins and seeds from the cultivar Cabernet Sauvignon from the central region of Chile, in 2009 and 2010 vintages from two ripening points, were subjected to chemical and phenolic analyses, as were the wines made from these grapes. Grapes and the corresponding wines from three retail price wine categories, U.S.

Quantitative determination of interactions between tannic acid and a model protein using diffusion and precipitation assays on cellulose membranes.

6-8, U.S.

Changes in the polypeptide composition related to the growth response in chronically isoproterenol-stimulated mouse parotid glands

28-30, and U.S.

Induction of salivary polypeptides associated with parotid hypertrophy by gallotannins administered topically into the mouse mouth

150-160, were evaluated. No differences were found across the price categories in the chemical analysis of grapes. Berry skins and wines from the higher price categories presented a higher concentration only of total tannins, and the differences in their concentrations were only among the different fractions of proanthocyanidins in the skins, seeds, and wines; there were no differences in their proportions. A seasonal effect influenced the concentrations of certain compounds in grapes and led to a decrease in the concentration of total phenols, total tannins, and total anthocyanins between sampling dates as harvesting moved toward the common commercial grape harvest in Chilean viticulture.

Proteomic Analysis of Exosomes and Exosome-Free Conditioned Media From Human Osteosarcoma Cell Lines Reveals Secretion of Proteins Related to Tumor Progression.

Astringency perception has been associated with interactions between tannins present in some foods and salivary proteins. A variety of laboratory methods to measure tannin-protein interactions have been designed. Most of them, however, do not differentiate clearly between tannins and the protein fraction. The aim of this work was to characterize a method to measure tannin-protein interactions by following the behavior of the protein fraction. Experiments were performed with a representative hydrophilic globular protein, bovine serum albumin (BSA), and a gallotannin-rich commercial product, tannic acid (TA). Using cellulose membranes, concentration dependency of the inhibitory effect of TA upon the diffusion of BSA on the membrane and the ability of TA to precipitate BSA were assayed. Selective staining of the protein fraction was obtained using Coomassie Blue. TA inhibited BSA diffusion in a concentration-dependent manner in the range from a 0.1-0.2 up to a 1 microg of TA/microg of BSA ratio. Likewise, maximal precipitation of BSA (equivalence point) occurred at a 0.55 microg of TA/microg of BSA ratio, that is, when about 36 representative molecules of TA (average molecular weight = 1000) interact with every molecule of BSA (molecular weight = 66, 000). The procedure may be readily adapted to measure interactions between different types of tannins and proteins that may be of relevance for taking decisions during food manufacturing.