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European Food Research and Technology

, Volume 244, Issue 9, pp 1569–1579 | Cite as

Isolation and purification of five phenolic compounds from the Xinjiang wine grape (Vitis Vinifera) and determination of their antioxidant mechanism at cellular level

  • Ren Xueyan
  • Yu Jia
  • Yin Xuefeng
  • Tu Lidan
  • Kong Qingjun
Original Paper

Abstract

Xinjiang wine grapes (Vitis Vinifera) are extraordinarily rich sources of stilbenes. In this study, two pair of isomers of resveratrol dimers trans-ε-viniferin (1) and (+)-cis-ε-viniferin (2), astilbin (4) and isoastilbin (5), and resveratrol tetramer (−)-hopeaphenol (3) were isolated and purified. Their structures were determined by means of nuclear magnetic resonance and mass spectrometry analysis. Then, cellular antioxidant activity of the five phenolic compounds was evaluated in human hepatoma (Hep G2) cells. Results indicated that (4) has the strongest antioxidant activity (10 µg/mL), while (5) is the weakest one. Mechanism process of antioxidant at genes expression was elaborated by real-time quantitative PCR, which showed that the five stilbenes could down-regulation of oxidative stress genes and apoptosis genes. Therefore, this study provides the useful evidence for these compounds to develop the functional foods and nutritional supplements.

Graphical abstract

Five phenolic compounds, trans-ε-viniferin (1) and (+)-cis-ε-viniferin (2), astilbin (4) and isoastilbin (5), resveratrol tetramer (−)-hopeaphenol (3) were isolated and purified. These five compounds have a significantly reduced effect on oxidative stress genes at cellular level by real-time quantitative PCR

Keywords

Xinjiang wine grape Isolation Purification Phenolic compounds Cell-based antioxidant activity Real-time quantitative PCR 

Notes

Acknowledgements

This work was financially supported by National Natural Sciences Foundation of China (31671904, 31460411, 2136202 and 31260402), the Fundamental Research Funds for the Central Universities (GK201603095), Agricultural Science and Technology Innovation and Research (2016NY-184 and 2016NY-195), and Oversea Scholarship Program of Shaanxi Normal University.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  • Ren Xueyan
    • 1
  • Yu Jia
    • 1
  • Yin Xuefeng
    • 1
  • Tu Lidan
    • 1
  • Kong Qingjun
    • 1
  1. 1.College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi’anChina

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