The polysaccharides of red wine: total fractionation and characterization

Vidal, Sergi; Williams, Pascale; Doco, Thierry; Moutounet, Michel; Pellerin, Patrice

doi:10.1016/s0144-8617(03)00152-8

Cited by 195 publications

(247 citation statements)

References 29 publications

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“…The ratio of rhamnose and uronic acids is of major interest, since the former will affect hydrophobicity while the latter is governing hydrophilicity of the macromolecule [196]. Since hydrocolloid compositions depend on the respective extraction procedure, the latter needs to be carefully designed [92,197,198]. Furthermore, the compatibility of the cactus constituents with the respective target food should be checked.…”

Section: Potential Applications 721 Foodmentioning

confidence: 99%

Cactus stems (Opuntia spp.): A review on their chemistry, technology, and uses

Stintzing

Carle

2005

Mol. Nutr. Food Res.

416

275

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Although traditionally used as a valuable health supporting nutrient, the vegetative parts of Opuntia spp. plants are scarcely used in modern nutrition and medicine. While all kinds of different Opuntia spp. have been studied, a systematic approach regarding the inter-relationships between the composition and the pre- and postharvest conditions is still missing. Therefore, the present review compiles and discusses literature on the chemical composition of cactus stems, the knowledge on uses in food, medicine, and cosmetics. It is concluded that much research is needed to get an insight into the multitude of bioactivities reported in the traditional literature but also to take advantage of the respective constituents for food and pharmaceutical applications.

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Section: Potential Applications 721 Foodmentioning

confidence: 99%

Cactus stems (Opuntia spp.): A review on their chemistry, technology, and uses

Stintzing

Carle

2005

Mol. Nutr. Food Res.

416

275

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“…Major wine polysaccharides include (i) polysaccharides rich in arabinose and galactose (PRAG), which comprise arabinans, arabinogalactans, and arabinogalactan proteins (AGP) and originate from grape berry cell walls; (ii) rhamnogalacturonans types I and II (RG-I and RG-II), which also arise from grape berry cell walls; and (iii) mannoproteins (MP) and glucans (GL) which are released by yeast during fermentation and during the aging of wines on lees. Therefore, Vidal et al (2003) found that the polysaccharides from a Carignan Noir wine were composed of 42 % AGP, 35 % MP, 19 % RG-II, and 4 % RG-I, and found values of 50 % AGP, 30 % MP, and 15 % RG-II in young red Tempranillo wines and 37 % AGP, 45 % MP, and 15 % RG-II in Tempranillo wines aged in oak. In a recent study, values of 35 % PRAG, 35 % MP, and 25 % GL were found for white and rosé sparkling wines made from different grape varieties (Martínez-Lapuente et al 2013).…”

Section: Introductionmentioning

confidence: 95%

Determination of Must and Wine Polysaccharides by Gas Chromatography-Mass Spectrometry (GC-MS) and Size-Exclusion Chromatography (SEC)

Guadalupe¹,

Ayestarán²,

Williams³

et al. 2015

Polysaccharides

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“…A small amount of neutral sugars that existed in these fractions might constitute RG-I domains linked to homogalacturonan (HG) domains in covalent or non-covalent forms. Pectin structure generally encompasses HG, RG-I and RG-II domains (Vidal et al, 2003;Yapo et al, 2007). Here, HG-rich pectins and RG-Irich pectins were found in U. Angustifolia polysaccharides.…”

Section: Macromolecular Features Of Uaa-3-1 and Uaa-3-2mentioning

confidence: 99%

Analysis of the polysaccharides from Urtica angustifolia and their anti-fatigue activity

Zhang

2013

Afr. J. Pharm. Pharmacol.

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The crude polysaccharides (UA) were obtained from Urtica angustifolia by hot water extraction, 80% ethanol precipitation and deproteination by using sevage reagent in a yield of 1.6%. The polysaccharides were fractionated into six fractions. Their sugar compositions and structures were analyzed by high performance liquid chromatography (HPLC) and nuclear magnetic resonance spectrometer (NMR). The HPLC analysis results showed that UA contain two neutral polysaccharide fractions and four acidic fractions. The neutral fractions are mainly composed of glucose (Glc), and the acidic fractions are mainly composed of galacturonic acid (GalA). The NMR results showed that the neutral fractions are starch-like polysaccharides and the acidic fractions are rhamnogalacturonan (RG)-I domian containing pectin. The anti-fatigue activity of the polysaccharides was evaluated in mice and the results showed U. angustifolia polysaccharides increased the swimming time, and the average swimming time of the low doses (LD), middle doses (MD) and high doses (HD) group were increased by 85.4, 114.6 and 151.2%, respectively. The blood urea nitrogen content of the LD, MD and HD group was reduced by12.8, 13.6 and 19.8% compared with that of control group, respectively. The hepatic glycogen of every treated group was higher than that of control group, increasing rates were 87.0, 469.6, and 747.8%, respectively.

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The polysaccharides of red wine: total fractionation and characterization

Cited by 195 publications

References 29 publications

Cactus stems (Opuntia spp.): A review on their chemistry, technology, and uses

Cactus stems (Opuntia spp.): A review on their chemistry, technology, and uses

Determination of Must and Wine Polysaccharides by Gas Chromatography-Mass Spectrometry (GC-MS) and Size-Exclusion Chromatography (SEC)

Analysis of the polysaccharides from Urtica angustifolia and their anti-fatigue activity

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