Polyphenolic Characterization of Merlot, Tannat and Syrah Skin Extracts at Different Degrees of Maturity and Anti-Inflammatory Potential in RAW 264.7 Cells

Abstract

(1) Background: Both sensory quality and healthy attributes of Vitis vinifera grapes used for winemaking are closely related with the polyphenolic composition of their skins. (2) Methods: In this study, the polyphenolic characterization (flavan-3-ols, procyanidins, flavonols, stilbenes, anthocyanins) was investigated by ultra performance liquid chromatography coupled to a triple quadrupole mass spectrometer (UPLC-QqQ-MS). Skins from Vitis vinifera Merlot, Tannat, and Syrah red grape varieties cultivated in the south of France at different stages of ripening in 2018 were used. The anti-inflammatory and the antioxidant potential of the extracts were evaluated by the measure of nitric oxide (NO) and the intracellular reactive oxygen species production (ROS) in lipopolysaccharide (LPS)-stimulated macrophages. (3) Results: 41 polyphenols were quantified in all samples. Generally, the flavan-3-ol and procyanidin content decreased during ripening whereas the anthocyanins and stilbenes increased. In addition, as a novelty of this work, a wide identification and characterization of monomeric and oligomeric stilbenes was assessed by using authentic standards isolated in our laboratory, some of them (parthenocissin A and miyabenol C) reported for the first time in Merlot, Tannat and Syrah cultivars. The before-veraison skin extracts of all studied varieties, exhibited higher NO and ROS productions inhibition (>50%) proving both antioxidant and anti-inflammatory properties.

1H-NMR Metabolomics as a Tool for Winemaking Monitoring

“…Most studies explored the ripening effect on the berries' metabolome [28], but few focused on the wine metabolome. Nevertheless, grape maturity generated significant sensory effects on wines [29].…”

Flavanols from Nature: A Phytochemistry and Biological Activity Review

“…To date, several experiments have demonstrated the anti-inflammatory activity of flavanols. NO levels, nuclear factor kappa-B (NF-κB) and tumor necrosis factor-alpha (TGF-α) are well-established markers for the inflammatory process [ 86 ]. After infection, NO and several interleukins are generated by macrophages to combat the infectious agent.…”

Grape Polyphenols in the Treatment of Human Skeletal Muscle Damage Due to Inflammation and Oxidative Stress during Obesity and Aging: Early Outcomes and Promises

“…They are accumulated in the berries, especially in the solid parts (mainly skin and seeds), in response to various internal and external stimuli (growth, free radicals excess, ultraviolet (UV) radiations, fungi, insects, and bacteria attack) [ 130 ]. Then, polyphenols content in grapes is highly variable depending on the cultivar, maturity, and fermentation processes during wine production [ 131 ]. They play an important role in maintaining the organoleptic characteristics of wines (color, taste, and astringency), and thanks to their antimicrobial activity they are used as preservatives in the food and cosmetic industries [ 132 , 133 ].…”