Czech J. Food Sci., 2008, 26(10):S55-S59 | DOI: 10.17221/247/2008-CJFS

Antimutagenic activity of raw materials and by-products by production of grape wines

JIŘÍ TOTUŠEK1, DANUŠE LEFNEROVÁ1, MARIE KYSELÁKOVÁ2, JOSEF BALÍK3, JAROMÍR VEVERKA2, JAN TŘÍSKA4, NADĚŽDA VRCHOTOVÁ4
1 Department of Preventive Medicine, Faculty of Medicine, Masaryk University, Brno, Czech Republic
Department of Viticulture and Oenology@2
3 Department of Post-harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University of Agriculture and Forestry in Brno, Lednice, Czech Republic
4 Institute of Systems Biology and Ecology, Academy of Sciences of the Czech Republic, České Budějovice, Czech Republic

The inhibition of mutagenicity was assessed by Ames test by bacterial strains Salmonella typhimurium TA98 and TA100 using two mutagens and methanolic extracts of healthy fresh berries of blue grapevine varieties - St. Laurent, Portugal, André and white varieties - Chardonnay, Welschriesling, Pinot Gris and berries infected with Botrytis cinerea fungus. As model mutagens, two compounds whose presence in food is real, 2-amino-3-methyl-3H-imidazo-(4.5-f-)-quinoline (IQ), arising from certain heat treatments of meat and acting as indirect mutagen after metabolic activation, and N-nitroso-N-methylurea (MNU) acting as a direct mutagen, were applied. An increased risk of MNU is due to its possible endogenous formation. Fermentation sediment after vinification of the varieties Chardonnay, Welschriesling and André was tested by similar experimental system. All extracts showed strong positive inhibition of mutagenicity, berries infested with Botrytis cinerea also in diluted extracts. Positive inhibition was demonstrated also by fermentation sludge.

Keywords: wine; grape berries; polyphenolic compounds; antimutagenicity

Published: December 31, 2008  Show citation

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TOTUŠEK J, LEFNEROVÁ D, KYSELÁKOVÁ M, BALÍK J, VEVERKA J, TŘÍSKA J, VRCHOTOVÁ N. Antimutagenic activity of raw materials and by-products by production of grape wines. Czech J. Food Sci. 2008;26(Special Issue):S55-59. doi: 10.17221/247/2008-CJFS.
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