Source: UNIVERSITY OF FLORIDA submitted to
HEALTH BENEFITS OF RED MUSCADINE WINE
 
PROJECT DIRECTOR: Percival, S. S. Talcott, S. T.
 
PERFORMING ORGANIZATION
FOOD SCIENCE & HUMAN NUTRITION
UNIVERSITY OF FLORIDA
GAINESVILLE,FL 32610
 
NON TECHNICAL SUMMARY: Evidence suggests red wine consumption reduces heart disease and the risk for certain cancers. The purpose of this research is to investigate the health benefits of a unique grape genus, Vitis rotundifolia, commonly known as the muscadine. The composition of muscadine grapes is unique among Vitis varieties; therefore, health-promoting aspects of these grapes is of particular interest due to their current and future market potential. Also, muscadine grapes are resistant to Pierce's disease, which results in death of most vinifera plants in the south. If the prevalence of Pierce's disease spreads across traditional grape-growing regions, muscadine grapes will become of greater economic importance on a national level. This project is designed to improve our understanding of the role of grape products and their components in maintaining health, specifically protection of immunity. Our objectives are to first measure the compounds in wines and juices prepared from V. rotundifolia and compare that to V. vinifera. We will then feed these beverages to mice over a 6-week period after which we will measure immune function, free radical damage, plasma antioxidant capacity, and certain liver functions. It is our hypothesis that the compounds not only protect because they are antioxidants, but also because they enhance specific beneficial liver enzymes. Immunity will be stronger after muscadine consumption. The benefits to the immune system will aid in the fight against heart disease and cancer. We believe the muscadine will confer superior benefits over the V. vinifera.
 
OBJECTIVES: The objective of this research will still investigate the health benefits of a unique grape genus, Vitis rotundifolia. 1. Compare phytochemical composition of muscadine and cabernet wines. 2. Prepare de-alcoholized muscadine and cabernet from original stocks of muscadine and cabernet wine. Feed 6 groups of mice muscadine wine, dealcoholized muscadine wine, cabernet wine, dealcoholized cabernet wine, water and an ethanol control. The benefits of each grape genus will be compared as well as the impact of ethanol on health risks/benefits and bioaviailability of phytochemicals. After 6 weeks of feeding the animals will be injected with a low level (50 ug/animal) of lipopolysaccharide (LPS) for 24 hours, after which the animal will be sacrificed and immune function, plasma antioxidant capacity, macromolecule oxidation and liver microsomal enzymes activity will be determined.
 
APPROACH: The benefits of muscadine wine will be determined by analyzing the phenolic and anthocyanin composition of the wine made from this unique grape species. The research will be performed in rodents (mice) in order to investigate the effects on immunity, antioxidant status, and liver microsomal detoxification enzymes. These three systems are integrated by means of free radical generation resulting from alcohol detoxification by the liver, damage to immunity via the free radicals and protection of the immune system by the antioxidants contained in the wine.
 
CRIS NUMBER: 0194398 SUBFILE: CRIS
PROJECT NUMBER: FLA-FOS-04088 SPONSOR AGENCY: NIFA
PROJECT TYPE: NRI COMPETITIVE GRANT PROJECT STATUS: TERMINATED MULTI-STATE PROJECT NUMBER: (N/A)
START DATE: Dec 15, 2002 TERMINATION DATE: Dec 14, 2005

GRANT PROGRAM: IMPROVING HUMAN NUTRITION FOR OPTIMAL HEALTH
GRANT PROGRAM AREA: Nitrogen Fixation

CLASSIFICATION
Knowledge Area (KA)Subject (S)Science (F)Objective (G)Percent
702113110105.150%
702601010905.150%

CLASSIFICATION HEADINGS
KA702 - Requirements and Function of Nutrients and Other Food Components
S1131 - Wine grapes
S6010 - Individuals
F1090 - Immunology
F1010 - Nutrition and metabolism
G5.1 - Ensure Access to Nutritious Food


RESEARCH EFFORT CATEGORIES
BASIC 50%
APPLIED 50%
DEVELOPMENTAL (N/A)%

KEYWORDS: muscadine; vitis; phenolics; immunity; detoxification; liver; wine; human health; vitis rotundifolia; flavonoids; lymphocytes; antioxidants; free radicals; anti carcinogens; cancer; human nutrition; nutrient function; nutrient disease relations; phytochemicals; nutrient availability; risk benefit analysis; animal models; mice; macromolecules; enzyme activity; human physiology; anthocyanins; heart disease

PROGRESS: Oct 1, 2004 TO Sep 30, 2005
Muscadine grapes have unique phytochemicals compared to other grape species. We know, for example that muscadine grapes have more ellagic acid than other grape species and glycosylate their anthocyanins in a different positions compared to vinifera species. Our research has shown that muscadine wine and isolated extracts and isolated compounds from the muscadine grape are effective anticancer agents, at least in cells in culture. Combinations of muscadine grape-derived phenolics are more effective in causing cancer cell death than the single compounds alone. Interactions between ellagic acid, quercetin and resveratrol are more effective in promoting cancer cell death yet promoting survival of normal fibroblasts. In animal feeding studies, muscadine wine consumption was associated with protection of the mouse immune function. The liver metabolic enzyme profile was judged to be anti-cancer with two fold higher phase 1 enzymes but 10 fold higher phase 2 enzymes.

IMPACT: 2004-10-01 TO 2005-09-30 The phytochemical composition of muscadine wine is an important concept for growers and wine makers in the Southeast. Muscadine grapes are resistant to Pierce's disease, which is a disease that results in death of vinifera plants when grown in the south. If the prevalence of Pierce's disease spreads across traditional grape-growing regions, muscadine grapes will become of greater economic importance on a national level. Not only does the composition affect the flavor or the wine, but it affects the health benefits as well. The information derived from this research can be used by the producers to market their products and increase sales of this particular grape species. The synergistic interaction of two wine components suggests that whole foods are more healthful than the single components. Moreover, removal of the glycosides from the wines resulted in a marked change in their benefits. The results of both of these studies encourage the consumption of foods rather than the extracts, modifications, or single compounds derived from the foods.

PUBLICATION INFORMATION: 2004-10-01 TO 2005-09-30
Mertens-Talcott, S.U., Lee, J-H, Percival, S.S. and Talcott, S.T. 2006 Alterations of vital cellular parameters and induction of apoptosis in Cacao-2 human colon carcinoma cells by ellagic acids-rich fractions from muscadine grapes (Vitis rotundifolia), submitted.

PROJECT CONTACT INFORMATION
NAME: Percival, S. S.
PHONE: 352-392-1991
FAX: 352-392-9467