ISOLATION AND IDENTIFICATION OF THE MAJOR MUTAGENIC COMPONENT OF RED WINE (RED WINE, MUTAGENICITY, PROANTHOCYANIDIN)
Abstract
The polyphenolics of a red wine (Gallo Burgundy) were concentrated by salt induced phase separation into acetone-alcohol, and fractionated by Sephadex LH-20 and multi-layer counter current chromatography. The mutagenicity of each fraction was evaluated by the Salmonella mutagenesis assay in the presence of rat liver microsomal enzymes (S9-mix) and human fecal enzymes (fecalase). The mutagenic component of red wine was purified to homogeneity by reversed-phase high performance liquid chromatography (RPHPLC) on Lichrosorb C(,18). The mutagen was identified as rutin by UV Spectrometry, cochromatography on RPHPLC and GC/MS Spectrometry. Further, several procyanidins with different degree of polymerization (dimers, trimer and polymer) and extracted from different natural sources (kindly provided by Dr. E. Haslam, University of Sheffield, UK) were non-mutagenic in the Salmonella mutagenesis assay system. A mutagenic impurity present in procyanidin B-4 was also unequivocally identified to be rutin.
Degree
Ph.D.
Subject Area
Food science
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