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dc.contributor.authorSonni, F
dc.contributor.authorMoore, EG
dc.contributor.authorClark, AC
dc.contributor.authorChinnici, F
dc.contributor.authorRiponi, C
dc.contributor.authorScollary, GR
dc.date.available2014-05-21T22:30:44Z
dc.date.issued2011-07-13
dc.identifierhttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000292417700077&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=d4d813f4571fa7d6246bdc0dfeca3a1c
dc.identifier.citationSonni, F., Moore, E. G., Clark, A. C., Chinnici, F., Riponi, C. & Scollary, G. R. (2011). Impact of Glutathione on the Formation of Methylmethine- and Carboxymethine-Bridged (+)-Catechin Dimers in a Model Wine System. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59 (13), pp.7410-7418. https://doi.org/10.1021/jf200968x.
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/11343/29083
dc.descriptionC1 - Journal Articles Refereed
dc.description.abstractThis study was performed to assess the impact of glutathione on the reaction between (+)-catechin and carbonyl compounds in wine-related conditions. (+)-Catechin (0.50 mM) and either glyoxylic acid (0.25 mM) or acetaldehyde (0.25 mM) were added to a model wine system with 0.0, 0.25, and 2.5 mM of glutathione added. UPLC-DAD and LC-MS analysis showed that the formation of carbonyl-bridged (+)-catechin dimers was inhibited in the samples with a glutathione to carbonyl ratio of 10:1 compared to the samples without glutathione. At a ratio of 1:1, glutathione inhibited the acetaldehyde-bridged dimers but only had a minor impact on the glyoxylic acid-bridged dimers. Further investigations showed that this trend of inhibition by glutathione on the glyoxylic acid-derived dimer was independent of temperatures, 20 °C vs 45 °C, or the presence of metal ions, 0.2 mg/L copper(II) and 5 mg/L iron(II). (1)H NMR analysis and LC-MS analysis provided evidence that glutathione inhibited dimer formation via different mechanisms depending on the carbonyl compound. For acetaldehyde-derived dimers, the main mode of inhibition was the ability of glutathione to form a (methyl-glutathionyl-methine)-(+)-catechin complex. Alternatively, the formation of a glutathione-glyoxylic acid addition product impeded the reaction between glyoxylic acid with (+)-catechin. These results demonstrate that glutathione, at sufficient concentration, can have a substantial impact on carbonyl-derived polymerization reactions in wine-like conditions.
dc.formatapplication/pdf
dc.languageEnglish
dc.publisherAMER CHEMICAL SOC
dc.subjectInstrumental Methods (excl. Immunological and Bioassay Methods); Analytical Chemistry not elsewhere classified; Wine Chemistry and Wine Sensory Science; Wine Grapes; Beverages (excl. Fruit Juices); Expanding Knowledge in the Chemical Sciences
dc.titleImpact of Glutathione on the Formation of Methylmethine- and Carboxymethine-Bridged (+)-Catechin Dimers in a Model Wine System
dc.typeJournal Article
dc.identifier.doi10.1021/jf200968x
melbourne.peerreviewPeer Reviewed
melbourne.affiliationThe University of Melbourne
melbourne.affiliation.departmentChemistry
melbourne.source.titleJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
melbourne.source.volume59
melbourne.source.issue13
melbourne.source.pages7410-7418
melbourne.publicationid168465
melbourne.elementsid338012
melbourne.contributor.authorScollary, Geoffrey
melbourne.contributor.authorMoore, Evan
dc.identifier.eissn1520-5118
melbourne.accessrightsThis item is currently not available from this repository


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