Virus inactivation by grapes and wines.

Infusions and extracts of different grapes inactivated poliovirus; agents responsible for this property resided in the skin of the grape. Commercial grape juice at both natural and neutral pH inactivate various enteric viruses and herpes simplex virus; a 1,000-fold reduction in poliovirus infectivity occurred after incubation with grape juice, pH 7.0, for 24 h at 4 degrees C. A variety of wines were antiviral but to a lesser extent than grape juice; red wines were more antiviral than white. Antiviral activity was demonstrable in fractions of grape juice varying in molecular weight from less than 1,000 to greater than 30,000 as determined by membrane filtration. Some restoration of poliovirus infectivity from virus-grape juice complexes was achieved with 1% gelatin, 0.1% Tween 80, 0.5% polyvinyl pyrrolidone, and 0.5% polyethylene glycol.     

Virus detection on grapes.

Grapes inoculated with poliovirus 1 and coxsackievirus B5 were washed with water, 0.5% polyehtylene glycol, or phosphate-buffered saline with 1% serum. These washes were equally efficient at removing virus but much of the virus in the water was noninfectious until treated with 0.5% polyethylene glycol.     

Longevity nutrients resveratrol, wines and grapes

A mild-to-moderate wine drinking has been linked with reduced cardiovascular, cerebrovascular, and peripheral vascular risk as well as reduced risk due to cancer. The reduced risk of cardiovascular disease associated with wine drinking is popularly known as French Paradox. A large number of reports exist in the literature indicating that resveratrol present in wine is primarily responsible for the cardioprotection associated with wine. Recently, resveratrol was shown to extend life span in yeast through the activation of longevity gene SirT1, which is also responsible for the longevity mediated by calorie restriction. This review summarizes the reports available on the functional and molecular biological aspects of resveratrol, wine and grapes in potentiating the longevity genes.     

葡萄与葡萄酒中白藜芦醇的研究进展

白藜芦醇是葡萄酒中具有很多保健作用的一种多酚类物质,目前越受到研究人员的重视,本文着重论述了白藜芦醇的保健作用,在葡萄酒中的含量以及影响因素。     

New linalool derivatives in muscat of alexandria grapes and wines

The CHCl₃ extract of Muscat of Alexandria grapes as well as extracts of wines made from these grapes were found to contain 3,7-dimethyloct-1-en-3,6,7-triol, 3,7-dimethyloct-1-en-3,7-diol, 3,7-dimethylocta-1,7-dien-3,6-diol and 3,7-dimethylocta-1,5-dien-3,7-diol.     

The actinidols: nor-isoprenoid compounds in grapes,wines and spirits

The isomeric actinidols, 2,2,6-trimethyl-8-(1-hydroxy)ethyl-7-oxabicyclo[4.3.0]nona-4,9-dienes, have been identified in steam distillates of juices from Vitis vinifera grape vars. Muscat of Alexandria, Chardonnay and Doradillo. The two major isomers of this compound, which were also commonly observed in wines and brandies, were tentatively identified as having a trans-stereochemistry about the dihydrofuran ring in the molecule.     

Novel monoterpene disaccharide glycosides of Vitis vinifera grapes and wines

β-Rutinosides (6-O-α-l-rhamnopyranosyl-β-d-glucopyranosides) and 6-O-α-l-arabinofuranosyl-β-d-glucopyranosides of geraniol, nerol and linalol have been isolated and characterized in Muscat of Alexandria grapes and wine. These monoterpene disaccharide glycosides, which are precursors of linalol oxidation state monoterpenes of the grape, are also present in another non-muscat Vitis vinifera var. Rhine Riesling.     

A new method for fluorometric measurement of proline in grapes and wines

A method for the measurement of free proline in grapes and wines containing other amino acids is presented. The method included the removal of phenols and tryptophan by the pre-treatment of samples with activated carbon, the oxidation of proline to the corresponding primary amine with sodium hypochlorite, destruction of other amino acids by oxidation at pH 5.3 using a combination of hydrogen peroxide, ferric chloride, and sodium hypochlorite, and the formation of afluorescent product from the oxidized proline with o-phthalaldehyde in the presence of 2-mercaptoethanol and Brij 35 at pH 5.3. The proline in grapes and wines measured by this method agreed well with the values obtained by the method using an automatic amino acid analyzer with ninhydrin.     

Oenological properties of Hanseniaspora osmophila and Kloeckera corticis from wines produced by spontaneous fermentations of normal and dried grapes

Strains of Hanseniaspora osmophila and Kloeckera corticis, isolated from wines produced by spontaneous fermentations of normal and dried grapes, were characterized for their fermentation behavior with and without SO(2) at 25 degrees C. All isolates behaved as glucophilic yeasts and yielded ethanol at concentrations of about 9% (v/v); acetic acid, acetaldehyde, ethyl acetate and acetoin were always produced to high concentrations. SO(2) addition had no significant effect on growth yield and fermentation rate. These metabolic features were maintained in the presence of 400 g l(-1) of sugars and at 15 degrees C, and were quite similar to those shown by Saccharomycodes ludwigii. Therefore, H. osmophila and K. corticis should be considered detrimental yeast species, particularly in fermentations of musts from dried grapes.     

Virus inactivation by protein denaturants used in affinity chromatography

Virus inactivation by a number of protein denaturants commonly used in gel affinity chromatography for protein elution and gel recycling has been investigated. The enveloped viruses Sindbis, herpes simplex-1 and vaccinia, and the non-enveloped virus polio-1 were effectively inactivated by 0.5 M sodium hydroxide, 6 M guanidinium thiocyanate, 8 M urea and 70% ethanol. However, pH 2.6, 3 M sodium thiocyanate, 6 M guanidinium chloride and 20% ethanol, while effectively inactivating the enveloped viruses, did not inactivate polio-1. These studies demonstrate that protein denaturants are generally effective for virus inactivation but with the limitation that only some may inactivate non-enveloped viruses. The use of protein denaturants, together with virus reduction steps in the manufacturing process should ensure that viral cross contamination between manufacturing batches of therapeutic biological products is prevented and the safety of the product ensured.     

Virus inactivation by copper or iron ions alone and in the presence of peroxide.

Cupric and ferric ions were able to inactivate five enveloped or nonenveloped, single- or double-stranded DNA or RNA viruses. The virucidal effect of these metals was enhanced by the addition of peroxide, particularly for copper(II). Under the conditions of our test, mixtures of copper(II) ions and peroxide were more efficient than glutaraldehyde in inactivating phi X174, T7, phi 6, Junin, and herpes simplex viruses. The substances described here should be able to inactivate most, if not all, viruses that have been found contaminating medical devices.     

Virus inactivation by anilinonaphthalene sulfonate compounds and comparison with other ligands

Bis-(8-anilinonaphthalene-1-sulfonate) (bis-ANS) causes inactivation of vesicular stomatitis virus (VSV) at micromolar concentrations while butyl-ANS and ANS are effective at concentrations one and two orders of magnitude higher, respectively. VSV fully inactivated by the combined effects of 10 microM bis-ANS and 2.5 kbar hydrostatic pressure elicited a high titer of neutralizing antibodies. Incubation of VSV with >/=2 M urea at atmospheric pressure caused very little virus inactivation, whereas at a pressure of 2.5 kbar, 1 M urea caused inactivation that exceeded by more than two orders of magnitude the sum of the inactivating effects produced by urea and pressure separately. Measurements of bis-ANS fluorescence showed that increasing the urea concentration reduces the pressure required to disrupt the structure. We conclude that anilinonaphthalene sulfonate compounds inactivate VSV by a mechanism similar to that produced by pressure. The most effective antiviral compound was bis-ANS which can be used for the preparation of safe viral vaccines or as an antiviral drug eventually.     

Antimicrobial treatment of grapes using sodium hypochlorite in winemaking and its effects on the chemical and sensory characteristics of wines

This study was performed to examine the use of NaOCl as an alternative antimicrobial compound in winemaking because of the potential health problems that may arise as a result of the use of SO2. For this, the blank (non-treated), control (SO2-added), and sample (NaOCl-treated) wines were made, and microbial and chemical changes including sensory characteristics were analyzed during the fermentation periods. Treatment of grapes with NaOCl decreased the initial contaminating microbial population in grape must, resulting in higher growth of yeast and lactic acid bacteria. After 200 days of fermentation, the chemical analysis of sample wine revealed that it had higher ethanol content, redness (a*), and concentrations of fruity ester compounds and lower total acidity than the control. In the sensory analyses, the sample wine obtained a higher overall acceptability score (5.70) than the control (4.26). This result reveals that NaOCl can be used as an alternative to SO2 in winemaking for inhibiting the growth of contaminating microorganisms.     

Prophage induction and inactivation by UV light.

Analysis of the induction curves for UV light-irradiated Haemophilus influenzae lysogens and the distribution of pyrimidine dimers in a repair-deficient lysogen suggests that one dimer per prophage-size segment of the host bacterial chromosome is necessary as a preinduction event. The close correlations obtained prompted a renewed consideration of the possibility that direct prophage induction occurs when one dimer is stabilized within the prophage genome. The host excision-repair system apparently functions to reduce the probability of "stabilizing" within the prophage those dimers that are necessary for induction and inactivation. The presence of the inducible defective prophage in strain Rd depresses the inducibility of prophage HP1c1.     

Carnitine palmitoyltransferase. Activation by palmitoyl-CoA and inactivation by malonyl-CoA

Extraction of rat liver mitochondria twice with 0.5% Triton X-100 in a salt-free medium leaves less than 10% of the carnitine palmitoyltransferase membrane bound. The remaining membrane-bound enzyme is inhibited virtually completely by 10 microM malonyl-CoA. Preincubation of the extracted membranes with palmitoyl-CoA and salts (KCI) for several minutes activates the enzyme and makes it increasingly insensitive to malonyl-CoA. Addition of malonyl-CoA to the preincubation reverses this desensitization. In albumin-containing media salts also decrease the binding of palmitoyl-CoA to albumin and stimulate carnitine palmitoyltransferase by increasing substrate availability in free solution. The reverse reaction shows accelerated desensitization by palmitoylcarnitine and resensitization by malonyl-CoA.     

Comparative inactivation of viruses by chlorine.

The kinetics of inactivation of six enteric viruses plus simian virus 40 and Kilham rat virus by free available chlorine was studied under carefully controlled laboratory conditions. It was found that the different virus types demonstrated a wide range of susceptibility to chlorine disinfection. The rate of inactivation was greater at pH 6 than at pH 10; however, the relative susceptibilities of the different viruses were affected differently by a change in pH, suggesting that the pH influenced both the species of chlorine present and the susceptibility of the different viruses to chlorine. The presence of potassium chloride also affected the susceptibility of viruses to chlorine.     

Mechanism of poliovirus inactivation by ammonia.

Poliovirus inactivation by ammonia causes a slight reduction in the sedimentation coefficients of viral particles, but has no detectable effect on either the electrophoretic pattern of viral capsid proteins or the isoelectric points of inactivated particles. These virions still attach to cells, but are unable to repress host translation or stimulate the synthesis of detectable amounts of viral RNA. Although ammonia has no detectable effect on naked poliovirus RNA, it causes cleavage of this RNA when still within viral particles. Therefore, the RNA genome appears to be the only component of poliovirus significantly affected by ammonia.