A Grape Juice Supplemented with Natural Grape Extracts Is Well Accepted by Consumers and Reduces Brain Oxidative Stress
Abstract
:1. Introduction
2. Materials and Methods
2.1. Natural Extracts and Grape Juice
2.2. Preparation of MecobalActive®- and Red Grape Polyphenol-Containing Grape Juice
2.3. Pasteurization Process
2.4. Determination of Total Vitamin B12 Content
2.5. Determination of Total Polyphenols Content
2.6. Participants and Testing Location
2.7. Testing Procedure
2.7.1. Descriptive Analysis
2.7.2. Assessment of Acceptability
2.7.3. Testing Preference
2.8. Restrain Stress and In Vivo Treatments
2.9. Quantitative Real-Time PCR
2.10. TBARS, SOD, and Catalase Activity
2.11. Statistical Analysis
3. Results
3.1. Vitamin B12 and Polyphenol Levels Are Not Negatively Affected by Grape Juice Pasteurization
3.2. MecobalActive® Addition to the Grape Juice Does Not Cause Significant Changes in Its Aspect, Texture, and Color and Odor Intensities
3.3. The Addition of Red Grape Polyphenols Does Not Cause Relevant Changes in the Intensity of Flavor and Texture of the Grape Juice
3.4. MecobalActive® and Red Grape Polyphenols Addition to the Grape Juice Does Not Cause Variation in Its Organoleptic Standards
3.5. The Sample with the Lowest Concentration of Red Grape Polyphenols Shows Higher Preference by the Judges
3.6. Oral Administration of Grape Juice Supplemented with Red Grape Polyphenols Exerts an Antioxidant Effect in the Brain of Stressed Mice
3.7. Preventive Treatment with Grape Juice Enriched with Red Grape Polyphenols Increases Antioxidant Enzymes Activity in the Brain
3.8. Preventive Treatment with Red Grape Polyphenol-Enriched Grape Juice Prevents Lipid Peroxidation in the Brain
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Code | Natural Extract | Concentration |
---|---|---|
Mec1 | MecobalActive® | 0.25 mg/unit |
Mec2 | MecobalActive® | 0.40 mg/unit |
Mec3 | MecobalActive® | 0.50 mg/unit |
Gra1 | Red grape | 180 mg/unit |
Gra2 | Red grape | 350 mg/unit |
Gra3 | Red grape | 500 mg/unit |
Gene | Forward Primer (5′–3′) | Reverse Primer (5′–3′) | Accession Number |
---|---|---|---|
NOX-2 | GCTGGGATCACAGGAATTGT | CTTCCAAACTCTCCGCAGTC | NM_007807 |
HMOX-1 | TGCTCGAATGAACACTCTGG | TAGCAGGCCTCTGACGAAGT | NM_010442 |
IL-6 | ATGGATGCTACCAAACTGGAT | TGAAGGACTCTGGCTTTGTCT | NM_031168 |
TNF-alpha | CCACCACGCTCTTCTGTCTA | CACTTGGTGGTTTGCTACGA | NM_001278601 |
Nrf-2 | AGCGAGCAGGCTATCTCCTA | TCTTGCCTCCAAAGGATGTC | NM_010902 |
GAPDH | CATGGCCTTCCGTGTTCCTA | GCGGCACGTCAGATCCA | NM_008084 |
VitB12 (µg/100 g) | |||
---|---|---|---|
Grape Juice | Mec1 | Mec3 | |
Added amount | 75 | 150 | |
Expected amount | 75 | 150 | |
Obtained value | 0 | 67 | 117 |
Lost amount | 8 | 33 | |
% loss | 10. 7% | 22.0% |
Polyphenols (mg/Kg) | |||
---|---|---|---|
Grape Juice | Gra1 | Gra3 | |
Added amount | 500.0 | 1250.0 | |
Expected amount | 846.4 | 1596.4 | |
Obtained value | 346.4 | 601.3 | 1124.0 |
Lost amount | 245.1 | 472.4 | |
% loss | 28.96% | 29.59% |
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Bobadilla, M.; Hernández, C.; Ayala, M.; Alonso, I.; Iglesias, A.; García-Sanmartín, J.; Mirpuri, E.; Barriobero, J.I.; Martínez, A. A Grape Juice Supplemented with Natural Grape Extracts Is Well Accepted by Consumers and Reduces Brain Oxidative Stress. Antioxidants 2021, 10, 677. https://doi.org/10.3390/antiox10050677
Bobadilla M, Hernández C, Ayala M, Alonso I, Iglesias A, García-Sanmartín J, Mirpuri E, Barriobero JI, Martínez A. A Grape Juice Supplemented with Natural Grape Extracts Is Well Accepted by Consumers and Reduces Brain Oxidative Stress. Antioxidants. 2021; 10(5):677. https://doi.org/10.3390/antiox10050677
Chicago/Turabian StyleBobadilla, Miriam, Carlos Hernández, María Ayala, Ixone Alonso, Ana Iglesias, Josune García-Sanmartín, Eduardo Mirpuri, José Ignacio Barriobero, and Alfredo Martínez. 2021. "A Grape Juice Supplemented with Natural Grape Extracts Is Well Accepted by Consumers and Reduces Brain Oxidative Stress" Antioxidants 10, no. 5: 677. https://doi.org/10.3390/antiox10050677