• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.11
• /
• pp.1736-1743
• /
• 2013

The purpose of this study is to investigate the effects of 80% ethanol grape leaf extract (VGLE) and resveratrol (VGLR) from Vitis romaneti on antioxidant of red blood cells (RBC) of rat and efficacy of blood flow improvement in a rat model of topical ferric chloride ($FeCl_3$)-induced carotid artery damage. RBC oxidative hemolysis and plasma lipid peroxidation induced by the aqueous peroxyl radical generator 2,2'-azobis(2-amidinopropane) dihydrochloride were significantly suppressed by VGLE or VGLR in a dose-dependent manner. The $FeCl_3$ treatment seriously damaged the carotid artery: the walls of the artery and blood flow. However, VGLE or VGLR administration has ameliorated the blood flow and suppressed thrombus in blood vessels. These results suggest that VGLE or VGLR ameliorates the oxidative stress of RBC and thrombosis against blood vessel damage.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.12
• /
• pp.1491-1496
• /
• 2007

As an oriental medicinal plant, wild grape (WG, Vitis coignetiae) has been known to contain abundant nutrients compared to grape (Vitis vinifera L.) and as a source of stilbenes, a kind of polyphenol. This study was performed to investigate the antioxidative activity of WG extracts by measuring electron donating ability (EDA), nitrite scavenging ability (NSA), super oxide dismutase (SOD)-like activity and total polyphenol content (TPC). The extracts were obtained using microwave-assisted extraction (microwave power: 90 W, extraction time: 5 min, extractant: water, 50 and 100% ethanol). EDAs, SOD-like activities and TPCs were the highest at 50% ethanol extracts while conversely lowest at 100% ethanol extracts. EDAs of 50% and 100% ethanol extracts at 1.6 g/dL concentration, $97.70{\pm}0.55\;and\;98.05{\pm}0.36%$, were higher than those of 0.1 and 1% L-ascorbic acids, $101.44{\pm}0.98%\;and\;99.43{\pm}0.78%$, respectively. At the concentration of 1.6 g/dL, 50% ethanol extract showed lower NSA (pH 1.2) than water extract unlike EDA, TPC and SOD-like activity. Regarding TPCs of WG extracts, the activities were the highest at 50% ethanol extracts (1.6 g/dL: $38.76{\pm}0.23$ mM gallic acid equiv.) followed by water and 100% ethanol extracts. The results suggest the usefulness of developing functional foods using antioxidative active compounds of WG with high polyphenol contents.

• Research in Plant Disease
• /
• v.12 no.1
• /
• pp.10-14
• /
• 2006

This study was carried out to know damages of the grapevine trees by the disease to the leaf spot from 2000 to 2003. The isolates collected from different varieties and locations were identified as Pseudocercospora vitis ($(L\acute{e}v)$.) Speg. based on the morphological and cultural characteristics. According to the in vitro test, the range of temperatures for the mycerial growth and the conidical germination of the fungus were from $10^{\circ}C\;to\;35^{\circ}C$ and optimum temperature was $25^{\circ}C$. There were remarkably different features between a low infection trees group and high infection trees group in terms of number of leaves per fruit branch, length and diameter of internode and leaf area.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.22 no.2
• /
• pp.190-195
• /
• 1993

In order to investigate the changes of some chemical components during the maturation of Vitis vinifera red grapes, brix, total sugar, organic acids, total acid, pH and free amino acids were analyzed by HPLC etc. Brix, pH and total sugar content during the maturation of red grapes were increased rapidly but total acidity was decreased between 12~14 days after the formation of sugars. Its compositions were 16.5~17.9 of brix, 14.8~16.4g/100ml of total sugar, 3.24~3.25 of pH and 0.81~0.92g/100ml of total acidity. The ratio of brix/acid was increased gradually during the maturation. Glucose and fructose were contained more than 99% of total sugar and the content of sucrose were 0.03~0.04g/100ml in three varieties (Cabernet sauvignon, Cabernet franc and Malbec). The ratio of fructose/glucose in maturated three red grapes was ranged 1.04~1.06. Organic acids during the maturation, when sugars increased, were decreased rapidly and the ratio of tartaric/malic acid showed 0.83~1.00. Free amino acids during the maturation were increased and these content were 256.8mg~290.9mg/100ml in three varieties. The content of proline was the highest content of free amino acids in three red grapes, the next ones were arginine, alanine and glutamic acid in the other with 73.2~77.2% of total free amino acids. Especially, content of arginine was higher than others in Malbec variety.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.22 no.2
• /
• pp.196-201
• /
• 1993

In order to investigate some chemical components, higher alcohols, ethyl acetate and volatile compounds of Vitis vinifera red wines were analyzed by HPLC, GC and GC-MS. During the process of ripening for the content of wine and acids were much changed, particurally the content of tartaric acid was decreased largely. Content of total phenolics and phenol flavonoid in wines which manufactured with Malbec varieties as 470mg/L and 245mg/L respectively, was higher than those in Cabernet sauvignon (310mg/L, 135mg/L) and Cabernet franc (425mg/L, 125mg/L) wines, and nonflavonoid was higher in Cabernet franc wine(300mg/L) than in others. Content of acetaldehyde was higher in Malbec wine (33mg/L) than in Cabernet sauvignon (26mg/L) and Cabernet franc (28mg/L) wines. Amount of methyl alcohol, propanol and isoamyl alcohol were higher in Cabernet sauvignon wine than in others, and isobutanol was more in Malbec wine(64mg/L), ethyl acetate was more in Cabernet franc wine as 35mg/L than in Malbec(28mg/L) and in Cabernet sauvignon (23mg/L) wines. Volatile compounds were isolated about 87~91 varieties from concentrates of three red wines by GC, and thirty-five compounds including terpine-4-ol were identified by GC-MS.

• Proceedings of the Korean Society of Plant Biotechnology Conference
• /
• 2003.04a
• /
• pp.177-177
• /
• 2003

• Proceedings of the Zoological Society Korea Conference
• /
• 1994.10a
• /
• pp.196.2-196
• /
• 1994

No Abstract, See Full Text

• Bulletin of the Korean Chemical Society
• /
• v.34 no.6
• /
• pp.1906-1908
• /
• 2013

• 한국생물공학회:학술대회논문집
• /
• 2002.04a
• /
• pp.285-288
• /
• 2002

This study was conducted to optimize phytohormones combination and concentration on resveratrol production of Vitis vinifera callus cultures. TDZ was so effective for callus proliferation and resveratrol production and can be expected as a stimulus to the cells which keep the ability of producing resveratrol. We optimized the hormone combination of NAA 0.5 mg/L and TDZ 2 mg/L to stimulate resveratrol production very effectively. And callus under MS medium with the optimized phytohormones combination was treated by fungal elicitor, Botrytis.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2002.04a
• /
• pp.72.2-72
• /
• 2002