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The Protective Effect of grape Seed Extract on Cardiotoxicity Induced by Doxorubicin Drug in Male Rats

Advances in Bioscience and Biotechnology 2014年第14期5卷 1078-1089页

作者： Noorah Saleh Al-Sowayan Nadia H. Mahmoud Department of Biology Faculty of Science Qassim University Buraydah Saudi Arabia

Objective: This work was designed to determine the productive effect of grape seed proanthocynadine extract (GSPE) and Vitamin E against Doxorubicin (DOX) induced myocardial toxicity in 50 male. Wister rates were divided in five groups. The 1st group was untreated and served as a control. The 2nd group was treated with DOX only, the 3rd group was pretreated with GSPE, the 4th group was pretreated with Vitamin E, and the 5th group was pretreated with GSPE and Vitamin E. DOX was administered by single i.p (Intraperitonial) injection of 15 mg/kg/body weight to induce cardio toxicity and Vitamin E was administered at a dose of 400 IU/kg/bodyweight/day, p.o (per oral) for 10 days prior to DOX administration [1]. GSPE was given at a dose of 150 mg/kg/bodyweight/ day, p.o (per oral) for 10 days before treatment with DOX. After 2 weeks experimental period, blood samples and heart tissues were taken from all groups. The general observations, mortality, histopathology, biomarker enzymes like Lactate Dehydrogenase (LDH), Creatine Phosphokinase (CPK), Aspartate Aminotransferase (AST), Alanine Aminotransferase (ALT), Antioxidants such as Glutathione (GSH), Superoxide dismutase (SOD), Catalase (CAT) and Malondialdehyde (MDA) were monitored after 2 weeks of the last dose. Results: Administration of DOX caused cardiomyopathy associated with an antioxidant deficiency. Pretreatment with GSPE and Vitamin E significantly (P < 0.01) protected the myocardium from the toxic effects of DOX by reducing the elevated level of biomarkers and diagnostic enzymes like LDH, CPK, AST, and ALT to normal levels. GSPE and Vitamin E increased the GSH, SOD and CAT levels and decreased the MDA levels in cardiac tissue. Conclusion: These results suggest a cardioprotective effect of GSPE and Vitamin E due to its antioxidant properties.

关键词： grape Seed Proanthocynadin Extract Vitamin E Doxorubicin Antioxidants Cardiotoxicity Oxidative Stress

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The Effect of Sample Date and Timing of Cuttings for Maximum Propagation Efficiency of the grape, <i>Vitis aestivalis</i>“Norton/Cynthiana”

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Food and Nutrition Sciences 2018年第3期9卷 268-276页

作者： Amanda L. Uhls Nolan Jolley Tony V. Johnston John D. DuBois Department of Biology Middle Tennessee State University Murfreesboro USA School of Agribusiness and Agriscience Middle Tennessee State University Murfreesboro USA

Vitis aestivalis “Norton/Cynthiana” is a grape native to North America and utilized in the commercial wine industry. The purpose of this research was to determine the appropriate time of year and/or time after last freeze that will yield the most successful propagation rate for Vitis aestivalis. It was hypothesized that the highest rate of propagation would be in early summer. During a year-long study (2015-2016), forty cuttings were taken semi-monthly from a vineyard, treated with 0.1% IBA and placed in a plant growth room set to spring conditions. Daily temperatures were recorded every day as well. In a follow-up study, cuttings were taken weekly from early spring before vine budding until late fall (2017) and treated as previous. After six weeks, cuttings were evaluated for root production. In both studies, rooting success rates were the highest in the month of June at 10.0% - 27.5%, with rates less than 7.5% for all other sampling dates. It was determined that the best time to propagate Vitis aestivalis is in June, 10 - 12 weeks after the last temperature below 0°C or eight to ten weeks after the first budding.

关键词： Vitis aestivalis Norton Cynthiana grape Propagation Rooting

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Timing of Crop Removal Has Limited Effect on Merlot grape and Wine Composition

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Agricultural Sciences 2015年第4期6卷 456-465页

作者： Petra D. King Richard E. Smart Daniel J. McClellan School of Viticulture and Wine Science Eastern Institute of Technology Hawke’s Bay New Zealand Smart Viticulture 31 North Corner Newlyn near Penzance TR185JG Cornwall UK

Cluster removal during the growing season is a widely utilized vineyard management practice aiming to balance crop load to the capacity of the vine to ripen the fruit. Research was undertaken over two growing seasons (2008-2009) in Hawke’s Bay, a cool climate region of New Zealand, to establish the influence of different times of crop removal on Merlot vine growth and fruit and wine composition. The test vineyard was high-yielding, to 23 t/ha, and vigorous. A commercial standard of apical cluster thinning to remove 20 clusters per vine from vines with ca 44 clusters in 2008 and ca 47 in 2009, was carried out on uniform vigour, 7yo grafted Merlot vines at nine times between prebloom and six weeks post veraison. The 2009 season was naturally higher yielding. Timing of crop removal had no significant effect on vine vegetative growth in terms of enhanced shoot growth as measured by cane weights at pruning, or canopy leaf density. Time of thinning also had no effect on overall grape yield, cluster weight, and berry weight. There were limited effects on fruit ripeness in one season (2009) at the veraison time of thinning only, with increased Brix and lower TA levels. Berry anthocyanin concentrations were enhanced by cluster thinning in 2008, and more so when undertaken at or soon after veraison. There was however no influence of removal timing on anthocyanin levels and total phenolics in the wines. grape ripeness, must and wine composition tended to respond more from crop removal at veraison than the other times evaluated. Data suggest that vine response was modified by excessive leafiness and shading.

关键词： Crop Removal Timing Merlot grape Composition Wine

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Control Procedures for Pests and Diseases in Protected Cultivation of grape

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Plant Diseases and Pests 2013年第4期4卷 42-44页

作者： Li Hongyang Chen Zhiyi Zhou Buhai Zhou Jiachun Yang Hua Yuan Zenggan Institute of Agricultural Science for Jiangsu Coastal Area Institute of Plant Protection Jiangsu Academy of Agricultural Sciences

Abstract According to rules in GB/T 1.1 - 2009 Directives for The Work of Standardization Unit I ： Structure and Writing of Standards, based on occurrence characteristics of major peats and diseases in protected cultivation of grape and the actual condition of production in Yancheng City of Jiangsu Province of China, the control procedures for pests and diseases in protected cultivation of grape in Yancheng City are developed in the paper.

关键词： grape Control against pests and diseases Procedures Yancheng City

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Study on Hyperspectral Estimation Model of Chlorophyll Content in grape Leaves

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Agricultural Biotechnology 2018年第4期7卷 55-58,61页

作者： Luyan NIU Chunyan GAO Jiabo SUN Yanzhong LIU Xiaoyan ZHANG Fengyun WANG Institute of Science and Technology Information Shandong Academy of Agricultural SciencesJinan 250100China Juancheng Agricultural Bureau Juancheng 274600China

In view of the shortage of using traditional methods to monitor chlorophyll content, hyperspectral technology was used to estimate the chlorophyll content of grape leaves rapidly, accurately and non-destructively. Based on the data of hyperspectral reflectivity and SPAD value of grape leaves collected from Wanjishan grape planting base in Tai an, the correlations of SPAD value with the original spectral reflectivity of grape leaves and its first derivative were analyzed to select sensitive bands, and an estimation model of chlorophyll content in grape leaves based on hyperspectral reflectivity was established. The best model was SPAD = 59.352＋ 44 836.313 R 601 .

关键词： grape Chlorophyll Hyperspectral reflectivity Spectral features

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Selection of grape Varieties Suitable for Double Cropping a Year in Northern Greenhouse

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Agricultural Biotechnology 2021年第5期10卷 5-7,11页

作者： Feng LI Jun JIA Xiaoyan SONG Xin LIU Xiaohua ZHU Qiang WANG Yanqing Fruit Industry Service Station Beijing 102100China Ordos Xibei Ecological Agriculture Co. Ltd.Ordos 017000China Beijing Jinsu Planting Professional Cooperative Beijing 102100China

With the development of the greenhouse grape cultivation area,the supporting greenhouse grape varieties appear to be *** present,there are few researches on the selection of grape varieties suitable for two-harvest-a-year cultivation in *** order to meet the needs of fruit growers for the diversity of greenhouse grape varieties,experimental studies had been carried *** three consecutive years of two-harvest-a-year production of six grape varieties of‘Jingxiangyu’,‘Ruidukemei’,‘Xiangfei’,‘Jingyan’,‘Zaomanao’and‘Hanxiangmi’,the first crop of greenhouse grapes matured from May to July,and the second crop matured during the New Year s Day and Spring *** the investigation and analysis of their phenological periods,fruit economic characteristics and economic benefits,it was found that the four varieties of‘Jingxiangyu’,‘Ruidukemei’,‘Xiangfei’and‘Jingyan’performed well under greenhouse cultivation conditions,and thus can be used as supporting fine varieties for large-scale promotion.

关键词： grape Greenhouse Double cropping a year Variety selection

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The genetic basis of grape and wine aroma

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Horticulture Research 2019年第1期6卷 716-739页

作者： Jerry Lin Mélanie Massonnet Dario Cantu Department of Viticulture and Enology University of California DavisOne Shields AveDavisCA 95616USA

The grape is one of the oldest and most important horticultural *** and wine aroma has long been of cultural and scientific *** diverse compound classes comprising aroma result from multiple biosynthetic *** fairly recently have researchers begun to elucidate the genetic mechanisms behind the biosynthesis and metabolism of grape volatile *** review summarizes current findings regarding the genetic bases of grape and wine aroma with an aim towards highlighting areas in need of further *** the literature,we compiled a list of functionally characterized genes involved in berry aroma biosynthesis and present them with their corresponding annotation in the grape reference genome.

关键词： grape aroma metabolism

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I Only Want One grape

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疯狂英语（理论版） 2019年第1期 86-87页

作者：罗宇轩广东深圳市宝安区凤凰学校四(2)班

In a small town, there was a small fruit shop. In the shop, there were some fruits in it. They are Mrs. Strawberry, Mr. Watermelon and Mrs. *** day, Mr. Watermelon said,'Let’s guess. Who will be brought first?''OK,'the other fruits *** a woman came and said,'This watermelon looks good.'She took *** then, a child came in through the door.'What fruit do you like?'said the shopkeeper.

关键词： OK I Only Want One grape

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Study on the Antioxidant Activity of grape Stems (<i>Vitis vinifera</i>). A Preliminary Assessment of Crude Extracts

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Food and Nutrition Sciences 2012年第4期3卷 500-504页

作者： Antonia Llobera Department of Chemistry University of Illes Balears Palma de Mallorca Spain.

The antioxidant activity of 80% ethanol and 70% acetone extracts of stems from red and white grapes (Vitis vinifera) used in wine industry were evaluated to determine their feasibility as natural antioxidants. The results showed that all grape stem extracts were rich in total polyphenolic compounds and flavanols and had clear antioxidant activities. The free radical-scavenging capacity of the extracts was determined using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The extracts obtained from red grape stem present EC50 values of 0.14 g dm/g DPPH (acetone extract) and 0.20 g dm/g DPPH (ethanol extract) while the extracts obtained from white grape stem present EC50 values of 0.26 g dm/g DPPH (acetone extract) and 0.37 g dm/g DPPH (ethanol extract). There are significant correlations between the total content of polyphenols and the antioxidant activity (R2 = 0.9352) and between the flavanols content and the antioxidant activity (R2 = 0.9404) of the grape stem extracts obtained.

关键词： grape Stem Antioxidant Activity Stem Extracts Polyphenols Radical Scavenging Activity DPPH

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Effects of Temperature and pH on the Physiological Activity of grape Juice

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Agricultural Biotechnology 2019年第2期8卷 35-38,41页

作者： Danlei LI Chunling XIAO College of Food Science Shanxi Normal University

This study was conducted to investigate the effects of temperature and pH on polyphenol and flavonoid contents in grape juice and its antioxidant activity. Two groups(group A and group B) were set. Group A was set with different pH values: 3.0, 3.5, 4.0, 4.5 and 5.0; and group B was set with different temperatures: 65, 72, 79, 86 and 93 ℃. The grape juice was treated according to set methods, and two groups of samples were obtained. The contents of polyphenols and flavonoids in each test solution were determined, and the DPPH·free radical system and trivalent Fe reduction system were established to measure and compare the antioxidant activity of groups A and B. The results showed that within the set ranges, the effects of pH and temperature on the content of flavonoids in grape juice were not significant; the test solution with a pH of 4.5 and the test solution with a temperature at 72 ℃ had the strongest capacities of scavenging free radicals, and exhibited scavenging rates of 6.82% and 9.43%, respectively; the test solution with a pH of 4.5 and the test solution with a temperature at 65 ℃ had the strongest capacities of reducing ferric ions. It could be seen from the above four aspects comprehensively, within the set test ranges, the suitable pH was 4.5, and the suitable temperature was 65 ℃.

关键词： grape juice Flavonoid Polyphenol Antioxidant activity

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