WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 1 - WAC - Posters 9 Metabolomics screening of Vitis sp. interspecific hybrids to select natural ingredients with cosmetic purposes

Metabolomics screening of Vitis sp. interspecific hybrids to select natural ingredients with cosmetic purposes

Abstract

Introducing natural ingredients using green chemistry practices is a major challenge in cosmetics industry to follow the market trend. Among the plants of cosmetic interest, vine products show a remarkable diversity of natural substances with high potential for the cosmetic and dermatological sectors. To date, research focuses on well-known compounds like E-resveratrol and E-ε-viniferin, however grapevine contains many bioactive polyphenols for which biological activities remains unknown. Moreover, complex polyphenol-rich extracts displayed activities against skin aging through tyrosinase inhibition and in the delay of skin senescence by sirtuin activation (Malinowska et al., 2020).

The domesticated grapevine (Vitis vinifera L.) presents a huge varietal diversity with over 10,000 varieties worldwide. Today, UPLC-MS-based metabolomics coupled to multivariate statistics constitute breakthrough approaches to harness the chemical diversity of large grape germplasm collections including hybrid interspecific producers (V. vinifera × V. sp.) (Billet et al., 2021).

In this context, polyphenol-rich grape cane extracts from 24 French-American interspecific hybrids were analyzed by UPLC-MS. Metabolic phenotypes based on the relative concentration in phenolics acids, flavonols, flavan-3-ols and stilbenoids have been established and the cosmetic potential of the corresponding extracts was investigated using several biological assays including antioxidant activities (DPPH, FRAP, CUPRAC and ABTS), tyrosinase inhibition and sirtuin activation.

References

Billet K, Unlubayir M, Munsch T, Malinowska MA, de Bernonville TD, Oudin A, Courdavault V, Besseau S, Giglioli-Guivarc’h N, Lanoue A (2021) Postharvest Treatment of Wood Biomass from a Large Collection of European Grape Varieties: Impact on the Selection of Polyphenol-Rich Byproducts. ACS Sustain Chem Eng 9: 3509–3517

Malinowska MA, Billet K, Drouet S, Munsch T, Unlubayir M, Tungmunnithum D, Giglioli-Guivarc’h N, Hano C, Lanoue A (2020) Grape Cane Extracts as Multifunctional Rejuvenating Cosmetic Ingredient: Evaluation of Sirtuin Activity, Tyrosinase Inhibition and Bioavailability Potential. Molecules. doi: 10.3390/molecules25092203

DOI:

Publication date: June 30, 2022

Issue: WAC 2022

Type: Article

Authors

Arnaud, Lanoue, Manon, Ferrier, Cécile, Abdallah, Samantha, Drouet, Marin-Pierre, Gémin, Magdalena Anna, Malinowska,  Nathalie, Giglioli-Guivarc’h, Christophe, Hano

Presenting author

Arnaud, Lanoue
EA 2106 Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, Université de Tours

EA 2106 Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, Université de Tours, EA 2106 Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, Université de Tours, Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRA USC1328, Université de Orléans, Pôle universitaire d’Eure et Loire,EA 2106 Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, Université de Tours,Faculty of Chemical Engineering and Technology, Cracow University of Technology,EA 2106 Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, Université de Tours,Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRA USC1328, Université de Orléans, Pôle universitaire d’Eure et Loire,EA 2106 Biomolécules et Biotechnologies Végétales, UFR des Sciences Pharmaceutiques, Université de Tours, ,

Contact the author

Keywords

Metabolomics, polyphenols, biological activity, Vitis sp. interspecific hybrids, cosmetics

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

The film-forming Pichia spp. in a winemaker’s toolbox: A simple isolation procedure and their performance in a mixed-culture fermentation of Vitis vinifera L. cv. Gewürztraminer must

Certain yeast species belonging to the Pichia genus are known to form a distinctive film on grape must and wine. In a mixed-culture type fermentation, Pichia spp. (P. kluyveri in particular) are known to impart beneficial oenological attributes. In this study, we report on an easy isolation method of Pichia spp. from grape must by exploiting their film-forming capacity on media containing 10% ethanol. We isolated and identified two Pichia species, namely Pichia kudriavzevii and Pichia kluyveri, and subsequently co-inoculated them with Saccharomyces cerevisiae to ferment Gewürztraminer musts. Noteworthy differences included a significant increase in the 2-phenethyl acetate levels with the P. kluyveri co-fermentation and a general increase in ethyl esters with the P. kudriavzevii co-fermentation. Both Pichia co-inoculations yielded higher levels of glycerol in the final wines. Based on all the wine parameters we tested, the P. kluyveri strain that was isolated performed similarly to a commercial P. kluyveri strain.

The soil biodiversity as a support to environmental sustainability in vineyard

The environmental biodiversity is important to guarantee essential services to the living communities, its richness is a symptom of a minor disturbance and improves he environment biological quality.

Enhancing sustainability in viticulture through digital technologies: A case study from Smyrnakis winery

The integration of digital technologies in vineyard management offers substantial opportunities for enhancing sustainability, efficiency, and grape quality.

Varieties and rootstocks: an important mean for adaptation to terroir

A large genetic diversity exists among V. vinifera varieties, but also among cultivated rootstocks. This diversity is important to adapt plant material to different environmental conditions

OENOLOGICAL STRATEGIES FOR THE REMOVAL OF PINKING IN WHITE WINE

The pinking of in white wine is the turning of color from yellow to salmon hue. White wines obtained from certain grape varieties (e.g. Chardonnay, Sauvignon blanc, Riesling, Trebbiano di Lugana) showed to be susceptible to pinking [1] that has been evaluated by an assay providing the addition of hydrogen peroxide. Even if its appearance does not seem to affect the sensory properties [2], strategies are necessary for its removal. Nowadays, the treatment with polyvinylpolipirroline (PVPP) was reported to significantly decrease the pink color [3].