Objectives: Alzheimer's disease (AD) is a neurodegenerative disorder characterized by the presence of aggregated amyloid-β (Aβ) peptides. Several natural compounds have been proposed against this disease and grape products are among these. However, little is known about grape juice potential. Transgenic strains that express human Aβ have been used as an model for AD.
Methods: In this study, we have exposed CL2006 worms to nine different juices obtained from different cultivars.
Results: Cora, Bordo, Isabel, Isabel Precoce, BRS-Magna, BRS-Rubea and BRS-Violeta juices improved the behavioral phenotype (paralysis) that is caused by Aβ aggregation in the transgenic animals at the concentrations tested and no toxic effects were found. Some juices were also able to increase the worm's lifespan. We could not attribute lifespan increase and paralysis reduction with any specific compound found in the phytochemical analysis.
Discussion: Our data indicate that the rich constitution of the juices is responsible for attenuating the phenotype caused by Aβ aggregation in .
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1080/1028415X.2022.2140394 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality.
Molecules
January 2025
Faculty of Civil and Environmental Engineering, West Pomeranian University of Technology in Szczecin, Piastów 50a, 70-311 Szczecin, Poland.
Controlling the microorganisms employed in vinification is a critical factor for successful wine production. Novel methods aimed at lowering sulfites used for wine stabilization are sought. UV-C irradiation has been proposed as an alternative for reducing the viable cell count of microorganisms in wine and grape juice.
View Article and Find Full Text PDFProfiles of Killer Systems and Volatile Organic Compounds of Rowanberry and Rosehip-Inhabiting Yeasts Substantiate Implications for Biocontrol.
Foods
January 2025
Nature Research Centre, Akademijos str. 2, 08412 Vilnius, Lithuania.
Yeasts produce numerous antimicrobial agents such as killer toxins, volatile organic compounds (VOCs), and other secondary metabolites, establishing themselves in developing natural and sustainable biocontrol strategies for agriculture and food preservation. This study addressed the biocontrol potential of yeasts, isolated from spontaneous fermentations of rosehips ( L.) and rowanberries ( L.
View Article and Find Full Text PDFThis study is the first to investigate the impact of indigenous non-Saccharomyces yeasts, including , /, , , , , , , , and on the lipid composition of sterile Maraština grape juice and wines using the UHPLC-MS/MS method. Yeasts were tested in monoculture and sequential fermentations alongside commercial . Indigenous non-Saccharomyces yeasts showed the potential to improve fermentation performance and enable the development of new wine styles through the biosynthesis of an unsaturated fatty acid pathway, which was identified as the most significant pathway.
View Article and Find Full Text PDFComparative performance of artificial neural networks and support vector Machines in detecting adulteration of apple juice concentrate using spectroscopy and time domain NMR.
Food Res Int
February 2025
Izmir Institute of Technology, Department of Food Engineering, Urla-Izmir, Turkiye. Electronic address:
The detection of adulteration in apple juice concentrate is critical for ensuring product authenticity and consumer safety. This study evaluates the effectiveness of artificial neural networks (ANN) and support vector machines (SVM) in analyzing spectroscopic data to detect adulteration in apple juice concentrate. Four techniques-UV-visible, fluorescence, near-infrared (NIR) spectroscopy, and time domain H nuclear magnetic resonance relaxometry (H NMR)-were used to generate data from both authentic and adulterated apple juice samples.
View Article and Find Full Text PDFEffects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverage.
Food Chem X
January 2025
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China.
In this study, a mixed fermentation strategy using grape-blended pear juice co-inoculated with 346 and ES488 was used to characterize the modifications of the flavor and antioxidant activity of Zaosu pear-Merlot grape alcoholic beverage. The optimum fermentation parameters identified using a fuzzy mathematical sensory evaluation model were an initial pH of 4.22, a ratio of 346 and ES488 inoculated 1.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!