Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches

Muñoz-González, Carolina; Criado, Celia; Pérez‐Jiménez, María; Pozo-Bayón, Ma Ángeles

doi:10.3390/foods10010093

Cited by 14 publications

(9 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Flavan-3-ol (FL)s, a fraction of B-type oligomer procyanidins (Figure 1b) slightly containing catechins (Figure 1c), are enriched in cocoa [1,2], apple [3,4], grape seeds [5,6], and red wine [7,8]. The ingestion of FL-rich foods could have a significant potential for managing cardiovascular health [9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Repeated Oral Administration of Flavan-3-ols Induces Browning in Mice Adipose Tissues through Sympathetic Nerve Activation

et al. 2021

View full text Add to dashboard Cite

We previously found increases in uncoupling protein (Ucp)-1 transcription in brown adipose tissue (BAT) of mice following a single oral dose of flavan 3-ol (FL)s, a fraction of catechins and procyanidins. It was confirmed that these changes were totally reduced by co-treatment of adrenaline blockers. According to these previous results, FLs possibly activate sympathetic nervous system (SNS). In this study, we confirmed the marked increase in urinary catecholamine (CA) s projecting SNS activity following a single dose of 50 mg/kg FLs. In addition, we examined the impact of the repeated administration of 50 mg/kg FLs for 14 days on adipose tissues in mice. In BAT, FLs tended to increase the level of Ucp-1 along with significant increase of thermogenic transcriptome factors expressions, such as peroxisome proliferator-activated receptor γ coactivator (PGC)-1α and PR domain-containing (PRDM)1. Expression of browning markers, CD137 and transmembrane protein (TMEM) 26, in addition to PGC-1α were increased in epididymal adipose (eWAT) by FLs. A multilocular morphology with cell size reduction was shown in the inguinal adipose (iWAT), together with increasing the level of Ucp-1 by FLs. These results exert that FLs induce browning in adipose, and this change is possibly produced by the activation of the SNS.

show abstract

Section: Introductionmentioning

confidence: 99%

Repeated Oral Administration of Flavan-3-ols Induces Browning in Mice Adipose Tissues through Sympathetic Nerve Activation

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Furthermore, polyphenols can affect the persistence of esters during wine consumption (Muñoz‐González et al., 2020). According to a recent work, tannin could decrease volatility of esters and weaken perceived intensity of fruity smell through the evaluation of intra‐oral esters‐release and sensory test during wine consumption (Muñoz‐González et al., 2021). Therefore, polyphenols could influence aroma release, leading to alter retronasal perception during wine tasting in vivo condition.…”

Section: Introductionmentioning

confidence: 99%

Influence of tannins, human saliva, and the interaction between them on volatility of aroma compounds in a model wine

Lyu

Chen

et al. 2021

Journal of Food Science

View full text Add to dashboard Cite

During wine drinking, aroma release is mainly impacted by wine matrix compositions and oral physiological parameters. Notably, tannins in wine could interact with saliva protein to form aggregates which might also affect the volatility of volatiles. To explore tannins, saliva, and the interaction between them on the volatility of volatiles, the volatility of 16 aroma compounds in the model wine mixed with the commercial tannin extracts, human saliva, or both respectively, was evaluated in vitro static condition by using HS-SPME-GC/MS.The volatility of aroma compounds with high hydrophobicity or benzene ring appeared to decrease more when increasing the tannin levels. Specifically, the volatility of ethyl octanoate, β-ionone, and guaiacol was decreased more than 20% by adding 2 g/L tannin extract. The addition of human saliva could significantly inhibit volatility of most aroma compounds in the model wine. Furthermore, the volatility of most aroma compounds in the mixture of tannins and human saliva was significantly lower than the control or the sample which were added with tannins or human saliva individually. The volatility of some aroma compounds in the mixture of the tannin and saliva was only around 50% or less, relative to the control. Two-way ANOVA analysis showed that there was a synergistic effect between tannin and saliva on decreasing the volatility of most aroma compounds (p < 0.05). Overall, understanding the effect of key factors such as tannins and saliva on volatility of volatiles could help to understand the sophisticated retronasal perceptions during wine tasting.Practical Application: The outputs of this research will be helpful in understanding the impact of tannins on retronasal aroma release during wine tasting.It might promote the control of tannins in the viticulture and brewing process to improve the retronasal perception of wine aroma.

show abstract

“…Flavan-3-ols (FL), as a mixture of catechins and B-type oligomer procyanidins (Figure1b and c), are enriched in cocoa 1,2 , apple 3,4 , grape seeds, 5,6 and red wine 7,8 . The ingestion of FL-rich foods could have a significant potential for managing cardiovascular health [9][10][11] .…”

Section: Introductionmentioning

confidence: 99%

Repeated Oral Administration of Flavan-3-ols Induces Browning in Mice Adipose Tissues Through Sympathetic Nerve Activation

Ishii¹,

Muta²,

Teshima³

et al. 2021

Preprint

View full text Add to dashboard Cite

We previously found increases in uncoupling protein (Ucp)-1 transcription in brown adipose tissue (BAT) of mice following a single oral dose of flavan 3-ols (FL), a fraction of catechins and procyanidins. It was confirmed that these changes were totally reduced by co-treatment of adrenaline blockers. According to these previous results, FL possibly activates sympathetic nervous system (SNS). In this study, we confirmed the marked increase in urinary catecholamine (CA) s projecting SNS activity following a single dose of 50 mg/kg FL. In addition, we examined the impact of the repeated administration of 50 mg/kg FL for 14 days on adipose tissues in mice. In BAT, FL tended to increase the level of Ucp-1 along with thermogenic transcriptome factors, such as peroxisome proliferator-activated receptor γ coactivator (PGC)-1α and PR domain-containing (PRDM)1. Transcription of browning markers, such as CD137 and transmembrane protein (TMEM) 26 in addition to PGC-1α were increased in epididymal adipose (eWAT) by FL. A multilocular morphology with cell size reduction was shown in the inguinal adipose (iWAT), together with increasing the level of Ucp-1 following administration of FL. These results suggest that FL produces browning in adipose through activation of the SNS.

show abstract

Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches

Cited by 14 publications

References 26 publications

Repeated Oral Administration of Flavan-3-ols Induces Browning in Mice Adipose Tissues through Sympathetic Nerve Activation

Repeated Oral Administration of Flavan-3-ols Induces Browning in Mice Adipose Tissues through Sympathetic Nerve Activation

Influence of tannins, human saliva, and the interaction between them on volatility of aroma compounds in a model wine

Repeated Oral Administration of Flavan-3-ols Induces Browning in Mice Adipose Tissues Through Sympathetic Nerve Activation

Contact Info

Product

Resources

About