Gentisic Acid, Salicylic Acid, Total Phenolic Content and Cholinesterase Inhibitory Activities of Red Wines Made from Various Grape Varieties

Abstract

Alzheimer's disease is characterised by a decrease in acetylcholine (ACh) levels in the brain due to the activity of acetylcholinesterase (AChE) and butyrylcholinesterase (BChE). As a result, disorders in cholinergic transmission are observed, leading to cognitive impairment. In this work, the inhibition of AChE and BChE activities by red wines made of various grape varieties was determined for the first time. There was no significant difference in the polyphenol content between the grape varieties; nevertheless, there were significant differences in the content of gentisic acid and salicylic acid, and in the inhibition of AChE and BChE between the wine samples. A statistically significant correlation between AChE inhibitory activity and salicylic acid, as well as between BChE inhibitory activity and total phenolic content, was recorded. In model solution studies, it was shown that salicylic acid effectively inhibited BChE activity at concentrations similar to the maximum concentrations found in the test wines. Hierarchical cluster analysis (HCA) revealed that the wines could be divided into three groups. Cabernet Sauvignon and Syrah wines had the highest content of salicylic acid and AChE inhibitory activity, as well as low BChE inhibitory activity. Pinot noir, Tempranillo, Regent and Rondo wines showed the lowest content of salicylic acid and low AChE inhibitory activity. Garnacha tinta, Merlot, Montepulciano and Negroamaro wines had a medium content of salicylic acid, and the highest or medium BChE inhibitory activity. This work is important for both the wine industry and for health protection.

Extraction of Antioxidants from Winemaking Byproducts: Effect of the Solvent on Phenolic Composition, Antioxidant and Anti-Cholinesterase Activities, and Electrochemical Behaviour

“…Extracts from natural products have shown that anti-cholinesterase activity has been associated with the phenolic compounds [13,14,43,44]. The few studies on the cholinesterases inhibition of wine and winemaking byproducts indicate that this activity is related to the type and structure of phenolic compounds [9,26]. In this study, the AChE than BChE inhibition observed for all the extracts from all types of winemaking byproducts is in accordance with previous results [9].…”

“…Although in vitro antioxidant activity of winemaking byproducts has been widely studied by different spectrophotometric methods, studies on the in vitro anti-cholinesterase properties of these products are still scarce. The recent studies on the cholinesterase inhibitory activities of red wine and seeds, skins and flesh from Vitis vinifera fruits can be highlighted [9,26]. These studies indicated that wine, seeds and skins had high anticholinergic activity.…”

Chemical description and organoleptic evaluation of Pinot noir wines from different parts of Italy: a three year investigation

“…All the wines showed very low values for residue malic acid (<0.01 g/L in most wines), meaning that they all underwent malolactic fermentation. It is interesting to note that in all three vintages certain parameters, like ethanol content and TPC, had different values to the typical averages and/or ranges for monovarietal Pinot noir wines from other European terroirs (Pedri et al, 2019;Stój et al, 2019;Van Leeuw et al, 2014). In fact, results reported in this work indicate higher average values for TPC (2224 ± 497 in 2016, 2663 ± 613 in 2017, 2444 ± 507 in 2018), ethanol content (13.36 ± 0.50 in 2016, 13.24 ± 0.50 in 2017, 13.64 ± 0.59 in 2018) and total titrable acidity (5.10 ± 0.46 in 2016, 5.37 ± 0.40 in 2017, 5.31 ± 0.48 in 2018).…”

Update on new trends and progress of natural active ingredients in the intervention of Alzheimer's disease, based on understanding of traditional Chinese and Western relevant theories: A review

“…Studies have shown that a variety of phenolic acids, including hydroquinone, 4‐hydrobenzoic acid, 3,5‐dihydrobenzoic acid, caffeic acid, vanillic acid and chlorogenic acid, have the functions of inhibiting AChE and resisting oxidation. They can act as an inhibitor of AChE and BChE, and also inhibit the formation of amyloid β‐peptide fibrils (Isik & Beydemir, 2021; Ojo et al, 2018; Stoj et al, 2019).…”