Compounds with Antiviral, Anti-Inflammatory and Anticancer Activity Identified in Wine from Hungary’s Tokaj Region via High Resolution Mass Spectrometry and Bioinformatics Analyses

Kalló, Gergő; Kunkli, Balázs; Győri, Zoltán; Szilvássy, Zoltán; Csősz, Éva; Tőzsér, József

doi:10.3390/ijms21249547

Cited by 9 publications

(3 citation statements)

References 130 publications

(152 reference statements)

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“…According to data published in the scientific literature, the type of grape utilized, the year of collection, and the type of microbes used for fermentation have a great influence on amino acid and biogenic amine content of grape-derived products [ 1 , 22 , 37 ]. Wine can be a rich source of amino acids and other compounds beneficial for our health [ 38 ], but due to its alcohol content, its consumption can be limited. Wine vinegar can be an alternative source of amino acids and biogenic amines, but to the best of our knowledge, no comparative analysis of wine and wine vinegar regarding their amino acid and biogenic amine content has been carried out so far.…”

Section: Resultsmentioning

confidence: 99%

Comparative Analysis of Amino Acid and Biogenic Amine Compositions of Fermented Grape Beverages

et al. 2023

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Amino acids and biogenic amines are important components of food and beverages. In grape-derived products such as wine and wine vinegar, they can have different origins and can influence the odor and taste of the products. Their concentration is influenced by the grape variety, vintage, and winemaking process. In our study, we carried out an LC-MS-based comparative analysis of 22 grape-derived beverages, including three different wine types and four wine vinegar samples from the Tokaj region in Hungary. The concentrations of 23 amino acids and 10 biogenic amines were examined, and the differences among the sample types were analyzed. The differences in the concentrations of some metabolites between Aszú–Furmint pairs originating from the same wineries and year provide information on the effect of botrytized grape on wine composition. Our data can provide further evidence on how the production process shapes the metabolite content of beverages and highlight the nutritional value of wine vinegar.

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Section: Resultsmentioning

confidence: 99%

Comparative Analysis of Amino Acid and Biogenic Amine Compositions of Fermented Grape Beverages

et al. 2023

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“…Based on the preliminary experiments presented above ( Figure 6 ), with particular regard to the antioxidant investigations, we expected to obtain promising results from the gene expression tests. Kalló et al recently created a comprehensive functional data set related to the identified components of aszú wine, emphasising the importance of components with potential health benefits including anti-inflammatory effects [ 41 ]. However, relatively little data are available on the anti-inflammatory effect of extracts from Hungarian aszú wines.…”

Section: Discussionmentioning

confidence: 99%

HPLC Analysis of Polyphenols Derived from Hungarian Aszú from Tokaj Wine Region and Its Effect on Inflammation in an In Vitro Model System of Endothelial Cells

Markovics

Csige

Szöllősi

et al. 2023

IJMS

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Many studies have been published in recent years regarding the fact that moderate wine consumption, as a part of a balanced diet can have a beneficial effect on human health. The biologically active components of wine continue to be the subject of intense research today. In this study, the bioactive molecules of Hungarian aszú from the Tokaj wine region were analyzed using high-performance liquid chromatography (HPLC) and investigated in an in vitro model system of endothelial cells induced by bacterial-derived lipopolysaccharide. The HPLC measurements were performed on a reversed phased column with gradient elution. The non-cytotoxic concentration of the active substance was determined based on 3-[4,5-dimethylthiazol-2-yl]-2,5 diphenyltetrazolium bromide (MTT)-, apoptosis, and necrosis assays. The antioxidant effect of the extract was determined by evaluating its ability to eliminate ROS. The expressions of the interleukin-(IL)1α, IL1-β, IL-6, and IL-8 pro-inflammatory cytokines and nitric oxide synthase (eNOS) at the mRNA level were evaluated using a quantitative polymerase chain reaction (qPCR). We found that the lipopolysaccharides (LPS)-induced increases in the expressions of the investigated cytokines were significantly suppressed by Hungarian aszú extract, excluding IL-6. In our experimental setup, our treatment had a positive effect on the eNOS expression, which was impaired as a result of the inflammatory manipulation. In our experimental model, the Hungarian aszú extract decreased the LPS-induced increases in the expression of the investigated cytokines and eNOS at the mRNA level, which presumably had a positive effect on the endothelial dysfunction caused by inflammation due to its strong antioxidant and anti-inflammatory effects. Collectively, this research contributes to a more thorough understanding of the bioactive molecules of aszú from the Tokaj wine region.

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“…2. Infection of grapes by Botrytis cinerea can cause an measurable increased value in the levels of caffeic acid, ethyl caffeate, ethyl gallate, fertaric acid, gentisic acid and quercetin [11].…”

Section: The Essential Of Phenolic Acid Producing Activity Of Yeastsmentioning

confidence: 99%

Investigation of using different specified yeasts and early protein stabilization for Tokaji dry wines

Bene,

Kiss

2023

BIO Web Conf.

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The use of special-purpose yeasts is becoming increasingly important in winemaking practice due to counterweight negative effects of climate change. There are no specified commercially available yeasts for most autochthonous grape varieties in the wine region of the world, just as in the case of Kövérszőlő, which plays an important role in the Tokaj wine region. The world's winemaking practices are increasingly shifting towards making new wines as quickly as possible in a given vintage, with a lower quantity, more conscious use of chemicals and minimising sulphurisation in the interests of sustainability. There are bentonite materials on the market with low-iron granulate that can be added to the must, removed with the lees at the end of fermentation and used to obtain a new wine with a clean smell and high purity of stable white must. In this study, different special yeast products of Erbslöh were tested in comparison with spontaneous fermentation in the important autochthonous variety Kövérszőlő. At the same time, the influence of simultaneous and early protein stabilization was analyzed. The aim was to explore the changes in analytics and sensor technology and the adaptation to the current market requirements.

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Compounds with Antiviral, Anti-Inflammatory and Anticancer Activity Identified in Wine from Hungary’s Tokaj Region via High Resolution Mass Spectrometry and Bioinformatics Analyses

Cited by 9 publications

References 130 publications

Comparative Analysis of Amino Acid and Biogenic Amine Compositions of Fermented Grape Beverages

Comparative Analysis of Amino Acid and Biogenic Amine Compositions of Fermented Grape Beverages

HPLC Analysis of Polyphenols Derived from Hungarian Aszú from Tokaj Wine Region and Its Effect on Inflammation in an In Vitro Model System of Endothelial Cells

Investigation of using different specified yeasts and early protein stabilization for Tokaji dry wines

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