In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry
Concepción Medrano-Padial,
María Puerto,
F. Javier Moreno,
Tristan Richard,
Emma Cantos-Villar,
Silvia Pichardo
Affiliations
Concepción Medrano-Padial
Area of Toxicology, Faculty of Pharmacy, C/Profesor García González n°2, Universidad de Sevilla, 41012 Seville, Spain
María Puerto
Area of Toxicology, Faculty of Pharmacy, C/Profesor García González n°2, Universidad de Sevilla, 41012 Seville, Spain
F. Javier Moreno
Area of Cellular Biology, Faculty of Biology, Avda. Reina Mercedes s/n, Universidad de Sevilla, 41012 Seville, Spain
Tristan Richard
Faculté des Sciences Pharmaceutiques, Unité de Recherche OEnologie EA 4577, USC 1366 INRA, Equipe Molécules d’Intérêt Biologique (Gesvab) - Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, CS 50008 - 210, Chemin de Leysotte, 33882 Villenave d’Ornon, France
Emma Cantos-Villar
Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Centro Rancho de la Merced, Consejería de Agricultura, Ganadería, Pesca y Desarrollo Sostenible (Junta de Andalucía). Cañada de la Loba, 11471 Jerez de la Frontera, Spain
Silvia Pichardo
Area of Toxicology, Faculty of Pharmacy, C/Profesor García González n°2, Universidad de Sevilla, 41012 Seville, Spain
The reduction of sulfur dioxide in wine is a consumer’s demand, considering the allergic effects that may occur in people who are sensitive to it. Stilbenes are candidates of great interest for this purpose because of their antioxidant/antimicrobial activities and health properties, and also because they are naturally found in the grapevine. In the present study, the in vitro toxicity of an extract from grapevine shoots (with a stilbene richness of 45.4%) was assessed in two human cell lines. Significant damage was observed from 30 μg/mL after 24 h, and 40 µg/mL after 48 h of exposure. Similarly, the ultrastructural study revealed a significant impairment of cell growing. The extract was able to protect cells against an induced oxidative stress at all concentrations studied. In view of the promising results, a more exhaustive toxicological assessment of the extract is needed to confirm the safety of its further use as additive in wine.
