In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry

The reduction of sulfur dioxide in wine is a consumer’s demand, considering the allergic effects that may occur in people who are sensitive to it. Stilbenes are candidates of great interest for this purpose because of their antioxidant/antimicrobial activities and health properties, and also because...

Descripción completa

Detalles Bibliográficos
Autores: Medrano Padial, Concepción, Puerto Rodríguez, María, Moreno Onorato, Francisco Javier, Richard, Tristan, Cantos Villar, Emma, Pichardo Sánchez, Silvia
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/90065
Acceso en línea:https://hdl.handle.net/11441/90065
https://doi.org/10.3390/antiox8100467
Access Level:acceso abierto
Palabra clave:Caco-2
Hep-G2
antioxidant
cytotoxicity
stilbene
wine
id ES_11ff5b1e7196cc3ec2f4e82a2ac765c7
oai_identifier_str oai:idus.us.es:11441/90065
network_acronym_str ES
network_name_str España
repository_id_str
spelling In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine IndustryMedrano Padial, ConcepciónPuerto Rodríguez, MaríaMoreno Onorato, Francisco JavierRichard, TristanCantos Villar, EmmaPichardo Sánchez, SilviaCaco-2Hep-G2antioxidantcytotoxicitystilbenewineThe reduction of sulfur dioxide in wine is a consumer’s demand, considering the allergic effects that may occur in people who are sensitive to it. Stilbenes are candidates of great interest for this purpose because of their antioxidant/antimicrobial activities and health properties, and also because they are naturally found in the grapevine. In the present study, the in vitro toxicity of an extract from grapevine shoots (with a stilbene richness of 45.4%) was assessed in two human cell lines. Significant damage was observed from 30 μg/mL after 24 h, and 40 µg/mL after 48 h of exposure. Similarly, the ultrastructural study revealed a significant impairment of cell growing. The extract was able to protect cells against an induced oxidative stress at all concentrations studied. In view of the promising results, a more exhaustive toxicological assessment of the extract is needed to confirm the safety of its further use as additive in wine.España,Ministerio de Economía, Industria y Competitividad and INIA for the financial support for this project (RTA2015-00005-C02-02)Premio Anual Publicación Científica Destacada de la US. Facultad de FarmaciaMDPINutrición y Bromatología, Toxicología y Medicina Legal2019info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/90065https://doi.org/10.3390/antiox8100467reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésAntioxidants, 8 (10 art. 467), 1-16.RTA2015-00005-C02-02https://doi.org/10.3390/antiox8100467info:eu-repo/semantics/openAccessoai:idus.us.es:11441/900652026-06-17T12:51:07Z
dc.title.none.fl_str_mv In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry
title In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry
spellingShingle In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry
Medrano Padial, Concepción
Caco-2
Hep-G2
antioxidant
cytotoxicity
stilbene
wine
title_short In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry
title_full In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry
title_fullStr In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry
title_full_unstemmed In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry
title_sort In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry
dc.creator.none.fl_str_mv Medrano Padial, Concepción
Puerto Rodríguez, María
Moreno Onorato, Francisco Javier
Richard, Tristan
Cantos Villar, Emma
Pichardo Sánchez, Silvia
author Medrano Padial, Concepción
author_facet Medrano Padial, Concepción
Puerto Rodríguez, María
Moreno Onorato, Francisco Javier
Richard, Tristan
Cantos Villar, Emma
Pichardo Sánchez, Silvia
author_role author
author2 Puerto Rodríguez, María
Moreno Onorato, Francisco Javier
Richard, Tristan
Cantos Villar, Emma
Pichardo Sánchez, Silvia
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Nutrición y Bromatología, Toxicología y Medicina Legal
dc.subject.none.fl_str_mv Caco-2
Hep-G2
antioxidant
cytotoxicity
stilbene
wine
topic Caco-2
Hep-G2
antioxidant
cytotoxicity
stilbene
wine
description The reduction of sulfur dioxide in wine is a consumer’s demand, considering the allergic effects that may occur in people who are sensitive to it. Stilbenes are candidates of great interest for this purpose because of their antioxidant/antimicrobial activities and health properties, and also because they are naturally found in the grapevine. In the present study, the in vitro toxicity of an extract from grapevine shoots (with a stilbene richness of 45.4%) was assessed in two human cell lines. Significant damage was observed from 30 μg/mL after 24 h, and 40 µg/mL after 48 h of exposure. Similarly, the ultrastructural study revealed a significant impairment of cell growing. The extract was able to protect cells against an induced oxidative stress at all concentrations studied. In view of the promising results, a more exhaustive toxicological assessment of the extract is needed to confirm the safety of its further use as additive in wine.
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/90065
https://doi.org/10.3390/antiox8100467
url https://hdl.handle.net/11441/90065
https://doi.org/10.3390/antiox8100467
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Antioxidants, 8 (10 art. 467), 1-16.
RTA2015-00005-C02-02
https://doi.org/10.3390/antiox8100467
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869403594694852608
score 15,300724

Similares en LA Referencia