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Molecules 2018, 23(8), 1971; https://doi.org/10.3390/molecules23081971

Antioxidant Activity of Selected Polyphenolics in Yeast Cells: The Case Study of Montenegrin Merlot Wine

1
Laboratory of Molecular Biology and Endocrinology, Institute of Nuclear Sciences Vinča, University of Belgrade, 11001 Belgrade, Serbia
2
Centre of Chemistry, Institute of Chemistry, Technology and Metallurgy, University of Belgrade, 11000 Belgrade, Serbia
3
Institute of General and Physical Chemistry, University of Belgrade, 11000 Belgrade, Serbia
4
Department of Life Science, Institute for Multidisciplinary Research—IMSI, University of Belgrade, 11000 Belgrade, Serbia
5
Sector for Development, 13. Jul Plantaže, 81000 Podgorica, Montenegro
6
Faculty of Chemistry, University of Belgrade, 11000 Belgrade, Serbia
7
Faculty of Medicine, University of Niš, 18000 Niš, Serbia
*
Author to whom correspondence should be addressed.
Received: 29 June 2018 / Revised: 30 July 2018 / Accepted: 31 July 2018 / Published: 7 August 2018
(This article belongs to the Special Issue Natural Polyphenols and Health)
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Abstract

Screens of antioxidant activity (AA) of various natural products have been a focus of the research community worldwide. This work aimed to differentiate selected samples of Merlot wines originated from Montenegro, with regard to phenolic profile and antioxidant capacity studied by survival rate, total sulfhydryl groups and activities of glutathione peroxidase (GPx), glutathione reductase and catalase in H2O2–stressed Saccharomyces cerevisiae cells. In this study, DPPH assay was also performed. Higher total phenolic content leads to an enhanced AA under both conditions. The same trend was observed for catechin and gallic acid, the most abundant phenolics in the examined wine samples. Finally, the findings of an Artificial Neural Network (ANN) model were in a good agreement (r2 = 0.978) with the experimental data. All tested samples exhibited a protective effect in H2O2–stressed yeast cells. Pre-treatment with examined wines increased survival in H2O2–stressed cells and shifted antioxidative defense towards GPx–mediated defense. Finally, sensitivity analysis of obtained ANN model highlights the complexity of the impact that variations in the concentrations of specific phenolic components have on the antioxidant defense system. View Full-Text
Keywords: red wine; polyphenolics; antioxidant activity; Saccharomyces cerevisiae; artificial neural network red wine; polyphenolics; antioxidant activity; Saccharomyces cerevisiae; artificial neural network
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Đorđević, N.O.; Todorović, N.; Novaković, I.T.; Pezo, L.L.; Pejin, B.; Maraš, V.; Tešević, V.V.; Pajović, S.B. Antioxidant Activity of Selected Polyphenolics in Yeast Cells: The Case Study of Montenegrin Merlot Wine. Molecules 2018, 23, 1971.

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