Climate change is significantly altering viticultural practices worldwide,with profound implications for the accumulation of polyphenolic compounds that determine wine’s sensory and health properties.This review summ...Climate change is significantly altering viticultural practices worldwide,with profound implications for the accumulation of polyphenolic compounds that determine wine’s sensory and health properties.This review summarizes the effects of climate change,particularly rising temperatures,shifting precipitation patterns,and altered light conditions-on polyphenol synthesis in Vitis amurensis(V.amurensis)grapes from Northeast China,the country’s highest-latitude wine region.Key findings reveal that:(1)Temperature increases accelerate phenological stages but differentially impact polyphenols,suppressing anthocyanins and flavonols while promoting tannins;(2)Precipitation variability induces water stress that can enhance anthocyanin content under moderate drought but reduce quality during extreme events;(3)Declining sunshine duration may limit polyphenol production,though certain cultivars(e.g.,Beibinghong)exhibit adaptability to low light conditions.The region’s unique climatic trends-stronger winter warming and reduced summer precipitation-paradoxically offer potential benefits by extending the growing season while minimizing heat stress during critical ripening periods.It is highlighted how V.amurensis,with its cold hardiness and naturally high polyphenol content(notably anthocyanins and resveratrol),could become increasingly valuable under climate change.However,strategic adaptation through cultivar selection,vineyard management,and stress-responsive breeding will be critical to maintain wine quality.This synthesis provides a framework for understanding climate-polyphenol dynamics in cool-climate viticulture and outlines research priorities to safeguard the future of Northeast China’s distinctive wine industry.展开更多
OBJECTIVE 1） To study the efficacy of GSPs on the migration of highly metastatic mammary carcinoma cells and 2） To investigate inhibition mechanisms.METHODS Cell migration was assessed using a 24-well transwell assa...OBJECTIVE 1） To study the efficacy of GSPs on the migration of highly metastatic mammary carcinoma cells and 2） To investigate inhibition mechanisms.METHODS Cell migration was assessed using a 24-well transwell assay. Cells with different concentrations of GSPs were suspended （5×105 cell/mL） in RPMI 1640 media in the upper chamber, and RPMI 1640 media with 10% FBS was supplemented in the lower chamber. Then, cells were allowed to migrate for 24 h.RESULTS GSPs inhibited the migration of 4T1 cells in a dosedependent manner. The migration of 4T1 cells was obviously inhibited by GSPs, even at a very low concentration （5 μg/mL）,and was totally inhibited when the concentration was 20 μg/mL.Also, 20 μg/mL of GSPs inhibited cell viability by only 11.4% and induced early apoptosis by only 5.6% compared with a percentage of 4.0% in control cells. GSPs suppressed the activation of PDK1,Akt and Erk1/2 in a dose-dependent manner.CONCLUSION GSPs significantly inhibit the migration of highly metastatic mammary carcinoma 4T1 cells in vitro. This inhibition is independent of decreased cell viability or apoptosis induction. The inhibition of migration by GSPs is involved in blocking the PI3k/Akt and MAPK pathways.展开更多
Interaction between dietary polyphenol and proteins including digestive enzymes may result in reduced digestibility of food macronutrients, thus lowering absorption of nutrients that contributing to high energy accumu...Interaction between dietary polyphenol and proteins including digestive enzymes may result in reduced digestibility of food macronutrients, thus lowering absorption of nutrients that contributing to high energy accumulation in human body. The objective of this study was to investigate the effect of grape seed polyphenol extract （GSPE） on the digestibility of starch, food lipid and food protein by digestive enzymes such as u-amylase, lipase, pepsin and trypsin. The digestion of each substrate was conducted at the optimal pH and temperature of specific enzyme. Bread containing different amount of grape pomace was used as a real food model and its digestion was conducted under simulated digestion condition. Concentrations of reducing sugar, fatty acid and amino acids in enzyme digested mixtures were determined as indicators of starch, lipid and protein digestions, respectively. Results indicate that GSPE significantly inhibited the digestion of starch, cooking oil and casein, but did not inhibit digestion of whey protein and egg white protein. Instead, the digestion of egg white and whey protein by trypsin was moderately enhanced in the presence of GSPE. However, under simulated human digestion condition, the grape pomace in the bread significantly reduced the digestibility of bread starch and protein.展开更多
文摘Climate change is significantly altering viticultural practices worldwide,with profound implications for the accumulation of polyphenolic compounds that determine wine’s sensory and health properties.This review summarizes the effects of climate change,particularly rising temperatures,shifting precipitation patterns,and altered light conditions-on polyphenol synthesis in Vitis amurensis(V.amurensis)grapes from Northeast China,the country’s highest-latitude wine region.Key findings reveal that:(1)Temperature increases accelerate phenological stages but differentially impact polyphenols,suppressing anthocyanins and flavonols while promoting tannins;(2)Precipitation variability induces water stress that can enhance anthocyanin content under moderate drought but reduce quality during extreme events;(3)Declining sunshine duration may limit polyphenol production,though certain cultivars(e.g.,Beibinghong)exhibit adaptability to low light conditions.The region’s unique climatic trends-stronger winter warming and reduced summer precipitation-paradoxically offer potential benefits by extending the growing season while minimizing heat stress during critical ripening periods.It is highlighted how V.amurensis,with its cold hardiness and naturally high polyphenol content(notably anthocyanins and resveratrol),could become increasingly valuable under climate change.However,strategic adaptation through cultivar selection,vineyard management,and stress-responsive breeding will be critical to maintain wine quality.This synthesis provides a framework for understanding climate-polyphenol dynamics in cool-climate viticulture and outlines research priorities to safeguard the future of Northeast China’s distinctive wine industry.
文摘OBJECTIVE 1） To study the efficacy of GSPs on the migration of highly metastatic mammary carcinoma cells and 2） To investigate inhibition mechanisms.METHODS Cell migration was assessed using a 24-well transwell assay. Cells with different concentrations of GSPs were suspended （5×105 cell/mL） in RPMI 1640 media in the upper chamber, and RPMI 1640 media with 10% FBS was supplemented in the lower chamber. Then, cells were allowed to migrate for 24 h.RESULTS GSPs inhibited the migration of 4T1 cells in a dosedependent manner. The migration of 4T1 cells was obviously inhibited by GSPs, even at a very low concentration （5 μg/mL）,and was totally inhibited when the concentration was 20 μg/mL.Also, 20 μg/mL of GSPs inhibited cell viability by only 11.4% and induced early apoptosis by only 5.6% compared with a percentage of 4.0% in control cells. GSPs suppressed the activation of PDK1,Akt and Erk1/2 in a dose-dependent manner.CONCLUSION GSPs significantly inhibit the migration of highly metastatic mammary carcinoma 4T1 cells in vitro. This inhibition is independent of decreased cell viability or apoptosis induction. The inhibition of migration by GSPs is involved in blocking the PI3k/Akt and MAPK pathways.
文摘Interaction between dietary polyphenol and proteins including digestive enzymes may result in reduced digestibility of food macronutrients, thus lowering absorption of nutrients that contributing to high energy accumulation in human body. The objective of this study was to investigate the effect of grape seed polyphenol extract （GSPE） on the digestibility of starch, food lipid and food protein by digestive enzymes such as u-amylase, lipase, pepsin and trypsin. The digestion of each substrate was conducted at the optimal pH and temperature of specific enzyme. Bread containing different amount of grape pomace was used as a real food model and its digestion was conducted under simulated digestion condition. Concentrations of reducing sugar, fatty acid and amino acids in enzyme digested mixtures were determined as indicators of starch, lipid and protein digestions, respectively. Results indicate that GSPE significantly inhibited the digestion of starch, cooking oil and casein, but did not inhibit digestion of whey protein and egg white protein. Instead, the digestion of egg white and whey protein by trypsin was moderately enhanced in the presence of GSPE. However, under simulated human digestion condition, the grape pomace in the bread significantly reduced the digestibility of bread starch and protein.
