Article
Agriculture, Multidisciplinary
James R. Campbell, Will Thomas, Andrew L. Waterhouse, James A. Kennedy
Summary: This study investigates the impact of grape vine shading on flavonoids, and finds that shading alters berry pigmentation, tannin composition, and activity, potentially changing the astringency and mouthfeel characteristics of wine.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Wenhui Li, Yijing He, Hongyu Zhao, Lei Peng, Jia Li, Rong Rui, Shiqiang Ju
Summary: The study demonstrated that 200 μM GSP cotreatment effectively alleviated the toxic effects of FB1 exposure, promoting first polar body extrusion and improving subsequent cleavage and blastocyst development rates.
Article
Chemistry, Applied
Simin Zhang, Ruichun Wang, Junbo Chu, Chenyang Sun, Songyi Lin
Summary: This study investigates the formation of hazardous substances, heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs), in roasted mackerel with different cooking temperatures and vegetable extracts in a preheated oven. The results show that the addition of vegetable extracts, especially celery extracts, has inhibitory effects on the formation of HAAs and AGEs during thermal processing. These vegetable extracts help maintain the high quality of roasted mackerel by preventing lipid/protein oxidation, preserving polyunsaturated fatty acids, and enhancing flavor. The study also explores the molecular pathway of inhibition of hazardous substances formation by vegetable extracts through the analysis of key precursors.
Article
Chemistry, Applied
Stacy Deshaies, Nicolas Sommerer, Francois Garcia, Laetitia Mouls, Cedric Saucier
Summary: This study analyzed B-type procyanidin dimers and (+)-catechin dimeric oxidation products in grape seed extracts and red wines using UHPLC-Q-Orbitrap MS. The results showed an increasing trend of oxidation markers during grape ripening, while a decreasing trend of these molecules was observed during wine ageing.
Article
Food Science & Technology
Felipe Avila, Nadia Cruz, Jazmin Alarcon-Esposito, Nelida Nina, Hernan Paillan, Katherine Marquez, Denis Fuentealba, Alberto Burgos-Edwards, Cristina Theoduloz, Carmina Vejar-Vivar, Guillermo Schmeda-Hirschmann
Summary: Phenolics from Chilean bean landraces were found to reduce levels of AGEs and oxidative modifications on proteins, with a synergic effect observed between caffeoyl malic acid (CMA) and rutin. This study suggests the potential use of these compounds to inhibit the formation of harmful protein modifications.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Review
Immunology
Martina Maurelli, Paolo Gisondi, Giampiero Girolomoni
Summary: Advanced glycation end products (AGEs) are biologically active compounds that react with proteins to generate reactive aldehydes. They accumulate in tissues during ageing and in various metabolic and inflammatory disorders such as type 2 diabetes, obesity, cardiovascular diseases, chronic renal insufficiency, and psoriasis. The interaction of AGEs with their receptors (RAGEs) leads to cellular signaling, oxidative stress, and activation of inflammatory mediators. AGEs may play a pathogenic role in the intersection of inflammatory and metabolic diseases and could be a potential target for therapeutic strategies.
Article
Pharmacology & Pharmacy
Yiyun Song, Hui Yu, Qiaoling Sun, Fei Pei, Qing Xia, Zhaoli Gao, Xianhua Li
Summary: Grape seed proanthocyanidin extract (GSPE) can maintain the balance between mitochondrial biogenesis and dynamics by negatively regulating p66Shc expression, and it has a renal protective effect in diabetic kidney disease (DKD).
FRONTIERS IN PHARMACOLOGY
(2023)
Article
Food Science & Technology
Kangliang Sheng, Guanghui Zhang, Xiaowei Kong, Jingmin Wang, Wanmeng Mu, Yongzhong Wang
Summary: Encapsulating grape seed proanthocyanidin extract (GSPE) using materials such as sodium alginate (SA) can improve stability and release efficiency, effectively immobilizing GSPE in polymeric microcapsules for controlled release. Research has shown that microcapsules made with SA-methyl cellulose (MC) and SA-hydroxypropyl methylcellulose (HPMC) exhibit higher thermal stability, making them suitable for maintaining GSPE content and release efficiency.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Fisheries
Yaser Mohammadi, Barzan Bahrami Kamangar, Mohammad Ali Zarei
Summary: The study evaluated the effects of grape seed proanthocyanidin extract on growth performance, serum biochemical properties, fillet proximate composition, and liver antioxidant enzyme activity in common carp fingerlings. The results showed dose-dependent effects of GSPE on various parameters, with low levels showing positive impacts.
Article
Biochemistry & Molecular Biology
Changhong Li, Linli Zhang, Chengmei Liu, Xuemei He, Mingshun Chen, Jun Chen
Summary: This study investigates the anti-cervical cancer activity of lipophilic grape seed proanthocyanidin (LGSP). LGSP showed a significant anti-proliferative effect on HeLa cells by increasing reactive oxygen species, inducing cell apoptosis, and blocking cell cycle progression. It also effectively suppressed the growth of a HeLa xenograft tumor in a zebrafish model.
Article
Food Science & Technology
Tong Jiang, Hong Wang, Peihua Xu, Yifan Yao, Yilong Ma, Zhaojun Wei, Xiangli Niu, Yafang Shang, Dong Zhao
Summary: Bread made with wheat flour containing grape seed proanthocyanidin (GSP) (0.4%) showed improved textural properties, including hardness, cohesiveness, gumminess, and chewiness. GSP enhanced the-gluten microstructure during the final fermentation stage, with increased disulfide bonds, hydrophobic interactions, and α-helix content in secondary structures. Additionally, GSP addition significantly increased the phenolic content and antioxidative activity of the bread. The degree of fermentation also had a strong impact on dough forces, and properly controlling the fermentation time was beneficial for improving bread quality, providing valuable guidance for the bread processing industry.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Review
Endocrinology & Metabolism
Bowen Wang, Deepak Vashishth
Summary: Hyperglycemia and oxidative stress in diabetes and aging lead to excessive accumulation of advanced glycation and glycoxidation end products (AGEs/AGOEs) in bone. AGEs/AGOEs disrupt bone turnover and deteriorate bone quality through alterations of organic matrix, mineral, and water content. This review explains the accumulation and impact of AGEs/AGOEs in bone, as well as their targeting in preclinical and clinical investigations for the management of diabetic, osteoporotic, and insufficiency fractures.
Article
Multidisciplinary Sciences
Laila Anwar, Syed Abid Ali, Sana Khan, Mir Muhammad Uzairullah, Nazish Mustafa, Urooj Anwer Ali, Faheema Siddiqui, Huma Aslam Bhatti, Syed Jawad Rehmani, Ghulam Abbas
Summary: This study investigates the anti-aging ability of Fenugreek seeds and finds that its extract can inhibit the formation of AGEs and improve glycation-induced memory decline. The results suggest that Fenugreek seeds could be a promising functional food in slowing down the harmful process of glycation and aging.
Article
Microbiology
Dimitrina Krasteva, Yavor Ivanov, Zlatina Chengolova, Tzonka Godjevargova
Summary: The aim of this study was to evaluate the total phenolic content, composition, and antioxidant and antibacterial activities of four grape seed extracts (Cabernet Sauvignon, Marselan, Pinot Noir, and Tamyanka). The extracts showed high total phenolic content values and exhibited antioxidant and antibacterial properties. The individual components in the extracts were determined and high contents of catechin, epicatechin, and procyanidin B1 were found. The extracts also demonstrated significant antimicrobial activity against tested bacteria.
Review
Biochemistry & Molecular Biology
Misganaw Asmamaw Mengstie, Endeshaw Chekol Abebe, Awgichew Behaile Teklemariam, Anemut Tilahun Mulu, Melaku Mekonnen Agidew, Muluken Teshome Azezew, Edgeit Abebe Zewde, Assefa Agegnehu Teshome
Summary: Hyperglycemia leads to protein glycation and accumulation of advanced glycation end products, which play a significant role in the development of diabetes complications. Their contribution occurs through receptor-mediated signaling cascade or direct extracellular matrix destruction.
FRONTIERS IN MOLECULAR BIOSCIENCES
(2022)