Resveratrol and its antioxidant and antimicrobial effectiveness

Filip, V.; Plocková, M.; Šmidrkal, Ján; Spickova, Z.; Melzoch, Karel; Schmidt, Štefan

doi:10.1016/s0308-8146(03)00157-2

Cited by 117 publications

(73 citation statements)

References 20 publications

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“…In this fungus, resveratrol blocks the yeast-mycelial transition induced by serum, required for its pathogenic activity, and produces an arrest of cell cycle progression at the S phase. Resveratrol is also active against S. cerevisiae and against some filamentous fungi, such as Aspergillus flavus, Aspergillus oryzae, Penicillium expansum, and B. cinerea (61,62). The sensitivity to resveratrol has received special attention in B. cinerea, a facultative phytopathogen able to infect green organs or fruits from a large diversity of plants, including Vitis vinifera grapes.…”

Section: Discussionmentioning

confidence: 99%

The Oxygenase CAO-1 of Neurospora crassa Is a Resveratrol Cleavage Enzyme

et al. 2013

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bThe genome of the ascomycete Neurospora crassa encodes CAO-1 and CAO-2, two members of the carotenoid cleavage oxygenase family that target double bonds in different substrates. Previous studies demonstrated the role of CAO-2 in cleaving the C 40 carotene torulene, a key step in the synthesis of the C 35 apocarotenoid pigment neurosporaxanthin. In this work, we investigated the activity of CAO-1, assuming that it may provide retinal, the chromophore of the NOP-1 rhodopsin, by cleaving ␤-carotene.For this purpose, we tested CAO-1 activity with carotenoid substrates that were, however, not converted. In contrast and consistent with its sequence similarity to family members that act on stilbenes, CAO-1 cleaved the interphenyl C␣-C␤ double bond of resveratrol and its derivative piceatannol. CAO-1 did not convert five other similar stilbenes, indicating a requirement for a minimal number of unmodified hydroxyl groups in the stilbene background. Confirming its biological function in converting stilbenes, adding resveratrol led to a pronounced increase in cao-1 mRNA levels, while light, a key regulator of carotenoid metabolism, did not alter them. Targeted ⌬cao-1 mutants were not impaired by the presence of resveratrol, a phytoalexin active against different fungi, which did not significantly affect the growth and development of wild-type Neurospora. However, under partial sorbose toxicity, the ⌬cao-1 colonies exhibited faster radial growth than control strains in the presence of resveratrol, suggesting a moderate toxic effect of resveratrol cleavage products.

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Section: Discussionmentioning

confidence: 99%

The Oxygenase CAO-1 of Neurospora crassa Is a Resveratrol Cleavage Enzyme

et al. 2013

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“…The solubility of resveratrol is low in water but good in organic solvents such as ethanol, acetone, chloroform, benzene, and acetic acid (Hart, 1981). The solubility increases with ethanol concentration and temperature (Filip et al, 2003). At room temperature and an alcohol concentration of 10%, it is approximately 40 mg/L.…”

Section: Chemical Analytical Methodologymentioning

confidence: 99%

Phytoestrogens in foods on the Nordic market

Forslund¹,

Andersson²

2017

TemaNord

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“…Generally, the stilbenesare recognized as biological active compounds with anti-fungal action against many pathogens (Jeandet et al, 2002). The most reported antimicrobial effect of resveratrol and other stilbenesis against a common grape vine pathogen, Botrytis cinerea, which causes significant losses in grape vines production around the world (Filip et al, 2003). The anti-microbial activity of resveratrol against micro-organisms that cause skin diseases, such as the bacterias Staphylococcus aureus, Enterococcus faecalis and Pseudomonas aeruginosa and the funghi Trichophyton mentagrophytes, Trichophyton tonsurans, Trichophyton rubrum, Epidermophyton floccosum and Microsporum gypseum, was evidenced (Jeandet et al, 2002).…”

Section: Stilbenes-resveratrolmentioning

confidence: 99%

Phytochemical importance and utilization potential of grape residue from wine production

Cirqueira¹,

Costa²,

Barbosa³

et al. 2017

Afr. J. Biotechnol.

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Grapes are placed at a distinct position, both in the economy and at nutritional and phytochemical levels. The number of studies performed aimed at identifying the various bioactive compounds of grapes, how their cellular structures are linked, efficient methods of extraction and its effect on human health are rather relevant. The use of grapes for wine production is a worldwide activity, therefore a great quantity of residues are generated. These, in turn, are commonly used in soil fertilization and animal feed. Research in the food, pharmaceutical, medical and agricultural industries have revealed a great potential of using grape residue to recuperate phenolic compounds, flavonoids and especially the resveratrol. These have been found by these researches to offer benefits associated to its consumption, such as improvements in glucose tolerance in diabetic patients, decrease in the occurrence of cardiovascular diseases, diminishing the symptoms of menopause, protection against osteoporosis, cancer and Alzheimer's disease. The present work aimed at gathering information about the characterization of the phytochemical content of grapes and its residues, as well as gathering data about the extraction process of such compounds and their application in the food industry.

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Resveratrol and its antioxidant and antimicrobial effectiveness

Cited by 117 publications

References 20 publications

The Oxygenase CAO-1 of Neurospora crassa Is a Resveratrol Cleavage Enzyme

The Oxygenase CAO-1 of Neurospora crassa Is a Resveratrol Cleavage Enzyme

Phytoestrogens in foods on the Nordic market

Phytochemical importance and utilization potential of grape residue from wine production

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