Extracts from red muscadine and cabernet sauvignon wines induce cell death in MOLT-4 human leukemia cells.

abstract

• Red wine contains a diversity of polyphenolic compounds that exert beneficial health effects including anti-cancer effects. This trial evaluated the anti-proliferative potential of red muscadine (Vitis rotundifolia) and red cabernet sauvignon (Vitis vinifera) wines in cell culture. Chemical properties of wines were determined by HPLC-PDA analysis and concentrated extracts of each wine were evaluated before and after glycosidic hydrolysis in MOLT-4 leukemia cells. Cell growth and the induction of apoptosis were evaluated after exposure to various extract dilutions. Wine extracts reduced cell viability up to 68% and cell numbers up to 50% after 48h with muscadine extracts being more effective than cabernet sauvignon. Caspase-3 activity was induced similarly by all extracts in a dose dependent manner. Cell cycle arrest in the G2/M phase was observed for both muscadine and the non-hydrolyzed cabernet sauvignon extract. Collectively, extracts from both wines exerted anti-cancer effects in leukemia cells.

authors

• Talcott, Stephen
• Talcott, Susanne

published proceedings

• Food Chem

author list (cited authors)

• Mertens-Talcott, S. U., Percival, S. S., & Talcott, S. T.

citation count

• 14

complete list of authors

• Mertens-Talcott, Susanne U||Percival, Susan S||Talcott, Stephen T

publication date

• June 2008

publisher

• Elsevier  Publisher

published in

• Food Chemistry  Journal

keywords

• Anti-cancer
• Apoptosis
• Polyphenolics
• Red Cabernet Sauvignon Wine
• Red Muscadine Wine
• Red Wine

PubMed Central ID

• 26065741

Digital Object Identifier (DOI)

• 10.1016/j.foodchem.2007.11.037

start page

• 824

end page

• 832

volume

• 108

issue

• 3

URL

• http://dx.doi.org/10.1016/j.foodchem.2007.11.037