Fruit wine

Neuroscience

Cultivar

Biology

Acarbose

Grape wine

Inhibitory postsynaptic potential

Positive control

Biochemistry

Botany

Food science

Sugar

Chlorogenic acid

Dried fruit

Blowing a raspberry

Enzyme

Medicine

Chemistry

Wine

Berry

Fermentation

Brewing

Traditional medicine

Food Bioscience

α-Glucosidase inhibitory activity (AGL) of fruit wine samples made from blueberry, black chokeberry, blackberry, raspberry and sour cherry cultivars grown in Serbia was studied using an microvinification procedure. More precisely, both sugar and enzyme were added to the fruit must before fermentation for half of the samples. This increased the extraction of phenolic compounds. All the samples showed higher bioactivity compared to acarbose, the compound used as a positive control. Blueberry (IC50 ~27 ± 1 µg/ml) and black chokeberry (IC50 ~28 ± 1 µg/ml) wine samples had the highest values regardless of the vinification method. In addition to this, chlorogenic and caffeic acids were recognised as their key AGL bioactives. Taken all together, the fruit wine samples or their lyophilised extracts may be considered as complementary medicine supplements of potential interest for the control of postprandial hyperglycemia.

Impact of vinification procedure on fruit wine inhibitory activity against α-glucosidase