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Aged red wines possess significantly different polyphenolic composition compared with young ones, mainly due not only to formation of polymeric compounds but also because of oxidation, hydrolysis, and other transformations that may occur in native grape phenolics during aging. Representative Greek, single-variety, aged red wines were examined for total phenol, total flavanol, and total anthocyanin content using spectrophotometry, and attempts were made to establish correlations with the antiradical, reducing, and hydroxyl free radical scavenging activity. In addition, HPLC analyses were carried out, to ascertain whether individual polyphenols are actually responsible for the antioxidant effects of aged red wines. It was found that total flavanols are the class of polyphenols that account for hydroxyl free radical scavenging efficacy and to a lesser extent for antiradical and reducing ability, whereas there was a less significant link between the antioxidant properties and the total phenolics and only a weak relationship to total anthocyanin content. The correlation of the antioxidant properties with the principal polyphenols showed that individual compounds are weakly associated with all the antioxidant parameters, suggesting that the expression of antioxidant activity in aged red wines is rather a consequence of synergism between various phenolics, and it is not simply attributed to specific constituents.

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The current work aimed at tracing the causative components for soybean-induced enteritis in Atlantic salmon (Salmo salar L.). Soybean molasses was subjected to phase separation using n-butanol. Three subfractions were obtained as follows: butanol phase, precipitate, and water phase. The biochemical composition of soybean molasses and the obtained subfractions were analyzed in detail: Protein, fat, and ash were quantified according to standard methods. Sucrose, raffinose, and stachyose were quantified using high-performance anion-exchange chromatography. Soyasaponins were quantified using reverse-phase high-performance liquid chromatography. Finally, sodium dodecyl sulfate-polyacrylamide gel electrophoresis was used to evaluate the size distribution of the proteins present in each fraction. Molasses and the different subfractions were thereafter fed to Atlantic salmon in two successive fish trials. The level of intestinal inflammation was evaluated by light microscopy using a semiquantitative scoring system. Histological assessments revealed that Atlantic salmon fed a combination of butanol phase and precipitate displayed significant enteritis. Atlantic salmon fed the water phase displayed normal intestinal morphology. The causative components for soybean-induced enteritis withstand butanol treatment and prolonged heating at 70 degrees C. Sucrose, raffinose, stachyose, nor soybean proteins larger than 10 kDa induce enteritis alone. Soyasaponins, or components that follow the same solubility pattern, trigger the inflammatory reaction. We therefore suggest that soybean-induced enteritis in Atlantic salmon is induced by soyasaponins alone or by soyasaponins in combination with other factors, e.g., antigenic soybean proteins or the intestinal microflora.

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On the basis of monosaccharide analysis after acid hydrolysis of fruit skin samples of three wine grape cultivars, Vitis vinifera L. Cabernet Sauvignon, Merlot, and Shiraz, and of two types of apple, Malus domestica Red Delicious and Golden Delicious, an iterative calculation method is reported for the quantitative allocation of plant cell wall monomers into relevant structural polysaccharide elements. By this method the relative molar distribution (mol %) of the different polysaccharides in the red wine grape skins was estimated as 57-62 mol % homogalacturonan, 6.0-14 mol % cellulose, 10-11 mol % xyloglucan, 7 mol % arabinan, 4.5-5.0 mol % rhamnogalacturonan I, 3.5-4.0 mol % rhamnogalacturonan II, 3 mol % arabinogalactan, and 0.5-1.0 mol % mannans; the ranges indicate minor variations in the skin composition of the three different cultivars. These cell wall polysaccharides made up approximately 43-47% by weight of the skins (dry matter), the rest mainly being lignin. The predicted relative molar levels of the polysaccharide elements in the apple skins, which made up approximately 49-64% by weight of the skins (dry matter), appeared to be similar to those of the grape skins. The apple skins were estimated to be relatively richer than grape skins in arabinan, total levels 10-13 mol %, and relatively lower in mannan content, total levels

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