Susan E.P. Bastian

Grape seed extract protects IEC-6 cells from chemotherapy-induced cytotoxicity and improves parameters of small intestinal mucositis in rats with experimentally-induced mucositis.

Mucositis is a common side-effect of high-dose chemotherapy regimens. Grape seed extract (GSE) represents a rich source of proanthocyanidins with the potential to decrease oxidative damage and inflammation within the gastrointestinal tract. We evaluated GSE for its capacity to decrease the severity of chemotherapy-induced mucositis in vitro and in vivo. In vitro: GSE was administered to IEC-6 intestinal epithelial cells prior to damage induced by 5-Fluorouracil (5-FU). Cell viability was determined by neutral red assay. In vivo: Female Dark Agouti rats (130-180g) were gavaged with 1ml GSE (400mg/kg) daily (day 3-11) and received 5-FU (150mg/kg) by intraperitoneal (i.p.) injection on day 9 to induce mucositis. Rats were sacrificed at day 12 and intestinal tissues collected for myeloperoxidase and sucrase activity assays and histological analyses. Statistical analysis was performed by one-way ANOVA. GSE prevented the decrease in IEC-6 cell viability induced by 5-FU (p

Coinoculated Fermentations Using Saccharomyces Yeasts Affect the Volatile Composition and Sensory Properties of Vitis vinifera L. cv. Sauvignon Blanc Wines

Alcoholic fermentation using Saccharomyces wine yeast is an effective means of modulating wine aroma. This study investigated the impact of coinoculating commercial yeast strains (Vin7, QA23, Vin13) on the volatile composition and sensory profile of Sauvignon Blanc wines. Small-scale replicated fermentations were conducted using single-strain and coinoculations of Vin7 with QA23 and with Vin13. The results showed that the chemical and sensory profiles of the coinoculated wines were different from both the single-strain wines and equal blends of the single-strain wines. Volatile thiol analysis indicated that the Vin7/QA23 coinoculated wines were highest in 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA), although this pattern was not observed for the Vin7/Vin13 yeast combination. The negative white vinegar aroma and high volatile acidity measured in the Vin7 single-strain wines were not present in the coinoculated wines. This study demonstrates that coinoculations can modify the aroma profile of wines, when complementary yeasts are used.

The underlying motivations of Chinese wine consumer behaviour

Purpose – The purpose of this paper is to discover the underlying motivations of Chinese wine consumption.Design/methodology/approach – Qualitative focus group interviews were performed on 36 Chinese wine consumers and four focus groups were performed, with participants segmented into groups based on age and gender.Findings – The main findings were that Chinese wine consumers are influenced by face and status. These issues may be affecting their wine consumption behaviours, particularly related to anomalous behaviours such as mixing red wine with lemonade and the rationale for the preference of cork‐closed wine bottles. Furthermore, the notion of wine consumption for health‐related purposes was uncovered and a linkage found with traditional Chinese medicine.Originality/value – While research has been conducted on Chinese wine consumers, this paper attempts to uncover the underlying motivations for consumption and finds a linkage between wine consumption and traditional Chinese medicine. Furthermore, this ...

Factors influencing the aroma composition of Chardonnay wines.

Chardonnay is one of the oldest and most widely distributed wine grape cultivars and is of commercial importance for the worlds wine-producing nations. It is an extremely flexible variety that has adapted to different regions with varied weather and soil characteristics. Somewhat uniquely among white wines, Chardonnay lends itself to a wide variety of production styles, which can be tailored to the target market. Techniques such as skin maceration, barrel and stainless steel fermentation, use of selected or indigenous yeasts, malolactic fermentation, and aging in barrels with or without lees are all applicable and lead to different compositional outcomes. A number of research papers have been published with a view to understanding Chardonnay composition and quality as well as the impact of different enological techniques on the final product. This review summarizes current knowledge, explaining the influence of viticultural and production techniques on aroma composition, and poses directions for further research into Chardonnay wines.

Paracellular transport of insulin‐like growth factor‐I (IGF‐I) across human umbilical vein endothelial cell monolayers

Insulin‐like growth factors (IGFs) are well defined mitogens and growth promoters, which are found in blood associated with high affinity IGF binding proteins (IGFBPs). In vivo, the endothelium is potentially the primary site of uptake of IGFs or IGF‐IGFBP complexes from blood for transport to the extravascular space. However, the pathway and mechanisms by which IGFs cross the endothelial cell barrier are not known. The presence of high affinity receptors for IGF‐I and IGF‐II on human umbilical vein endothelial (HUVE) cells was demonstrated by (i) radio‐receptor assays using both IGF‐I and IGF‐II and (ii) affinity label cross‐linking studies. In addition, Western ligand blotting and immunoblotting revealed that IGFBP‐2, ‐3, and ‐4 are secreted into serum‐free media conditioned by confluent HUVE cell monolayers. To study transendothelial migration of IGF‐I, HUVE cells were grown on microporous membranes in a bichamber system. When compared with membranes without cells, HUVE monolayers restricted the passage of 125I‐IGF‐I and [3H]inulin, whereas the control Madin Darby canine kidney (MDCK) cell line virtually excluded all passage of these molecules. Transport of 125I‐IGF‐I across HUVE cell monolayers was not significantly different to that of [3H]inulin, a paracellular probe. Moreover, 125I‐IGF‐I transport was not inhibited by either excess unlabelled IGF‐I or a monoclonal antibody to the type I IGF receptor at a concentration shown to inhibit 125I‐IGF‐I binding to HUVE cell monolayers. Our findings show that the movement of free IGF‐I across HUVE cell monolayers occurs via a paracellular route and not by a receptor‐mediated, transcellular pathway. J. Cell. Physiol. 170:290–298, 1997.

Low Molecular Weight Procyanidins from Grape Seeds Enhance the Impact of 5-Fluorouracil Chemotherapy on Caco-2 Human Colon Cancer Cells

Objective Grape seed procyanidins (PC) are flavan-3-ol oligomers and polymers known for their biological activity in the gut. Grape seed extract (GSE) have been reported to reduce intestinal injury in a rat model of mucositis. We sought to investigate effects of purified PC fractions differing in mean degree of polymerization (mDP) combined with 5-Fluorouracil (5-FU) chemotherapy on the viability of colon cancer cells (Caco-2). Design SixPC fractions (F1-F6) were isolated from Cabernet Sauvignon seeds at two ripeness stages: pre-veraison unripe (immature) and ripe (mature), utilizing step gradient, low-pressure chromatography on a Sephadex LH-20 resin. Fractions were tested on Caco-2 cells, alone and in combination with 5-FU. Eluted fractions were characterized by phloroglucinolysis and gel permeation chromatography. Cell viability was determined by the 3-(4,5-Dimethylthiazol-2yl)-2,5-diphenyl-tetrazolium bromide) (MTT) assay. Results All isolated fractions significantly reduced Caco-2 cell viability compared to the control (P<0.05), but F2 and F3 (mDP 2–6) were the most active fractions (immature F2 = 32% mDP 2.4, F3 = 35% mDP 5.8 and mature F2 = 13% mDP 3.6 and F3 = 17% mDP 5.9; percentage of viable cells remaining) on Caco-2 cells. When combined with 5-FU, immature fractions F1-F3 enhanced the cell toxicity effects of 5-FU by 27–73% (P<0.05). Mature seed PC fractions (F1–F4) significantly enhanced the toxicity of 5-FU by 60–83% against Caco-2 cells (P<0.05). Moreover, some fractions alone were more potent at decreasing viability in Caco-2 cells (P<0.05; immature fractions = 65–68% and mature fractions = 83–87%) compared to 5-FU alone (37%). Conclusions PCs of mDP 2–6 (immature F1-F3 and mature F1 and F4)not only enhanced the impact of 5-FU in killing Caco-2 cells, but also surpassed standard 5-FU chemotherapy as an anti-cancer agent.The bioactivity of PC is therefore attributed primarily to lower molecular weight PCs.

Seasonal and Regional Variation of Green Aroma Compounds in Commercial Vineyards of Vitis vinifera L. Merlot in California

A field study was conducted from 2007 to 2010 to examine regional and seasonal variability of the main compounds responsible for green aromas in grapes and wines, 3-isobutyl-2-methoxypyrazine and C6 compounds. Sixty-nine commercial Vitis vinifera L. Merlot vineyards located in three distinctly different winegrape growing regions within the Central Valley of California were sampled at commercial harvest, fruit samples were analyzed for green aroma compounds and standard chemometrics, and several weather parameters such as growing degree days and rainfall were recorded at the vineyard level. Seasonal variation was found to be more important than regional variation, and similar trends among regions were found within each season. Temperature during the spring, a period of active growth, was found to be a significant driver of fruit green aroma compounds at harvest, likely due to its interactions with vine vigor and fruit shading.

Consumer liking of white wines: segmentation using self‐reported wine liking and wine knowledge

Ellena S. King, Trent E. Johnson, Susan E.P. Bastian, Patricia Osidacz and I. Leigh Francis

A fine wine instrument – an alternative for segmenting the Australian wine market

Purpose – The purpose of the study was to devise an instrument, labelled the Fine Wine Instrument (FWI), to measure the fine wine behaviour of respondents and then use that base to segment the consumer sample. The behaviour of those respondents who scored highly on the FWI was examined in detail. Design/methodology/approach – An online survey collected quantitative information from a convenience sample of Australian wine consumers (n = 1,017). Using the FWI as the segmentation base, cluster analysis identified three segments of consumers, denoted “Wine Enthusiasts”, “Aspirants” and “No Frills” wine drinkers, and their respective wine-related behaviours were examined. Findings – The Wine Enthusiasts’ segment consumed more wine, spent more money on wine and were more knowledgeable about wine than the other two segments. The demographics of the Wine Enthusiasts’ segment indicated that the members were not consistent with the conventional view of wine connoisseurs, as many were under the age of 35. Their life...

Unripe Berries and Petioles in Vitis vinifera cv. Cabernet Sauvignon Fermentations Affect Sensory and Chemical Profiles

Petioles, rachis, and leaves are all matter other than grape (MOG), and although originating from vines, they potentially contaminate primary fermentations of red grape must. Fruit contaminated with high levels of MOG may be downgraded or rejected at the winery; however, management practices such as hand harvesting or fruit sorting may reduce MOG. Petioles are the most common form of MOG to be included in the must, yet little is known about their chemical composition and resulting effects on the sensory and chemical properties of red wines. A descriptive analysis panel (n = 12) examined the sensory profiles of Cabernet Sauvignon wines to which 0.5% or more of MOG (petioles or unripe berries) had been added. This sensory analysis showed that an addition of 10% petioles to the must had a perceived impact on sensory wine qualities, increasing floral aromas and reducing bitterness relative to the sensory qualities of control wines, and resulting in a fuller body than that of wines made with unripe (i.e., green) berries. These sensory results are related to increased terpene concentrations as petioles increase in concentration in the wine must. Methoxypyrazines can also be detrimental contaminants to Cabernet Sauvignon wines. Concentrations of the predominant methoxypyrazine in the wines, 3-isobutyl-2-methoxypyrazine, increased with increasing additions of unripe berries to the must. Wines made with 0.5% or more of unripe berries during fermentation were associated with increased perceived acidity in the sensory analysis and an aroma that was more leafy and vegetal green than the aromas of some wines made with added petioles. The results of this study provide winemakers with important information to better understand how grape-harvesting choices may affect the perceived quality and chemical composition of their wines.