Affiliation:
1. School of Agriculture, Food and Ecosystem Sciences, Faculty of Science The University of Melbourne Parkville Victoria Australia
2. School of Food Science and Engineering South China University of Technology Guangzhou China
Abstract
AbstractA novel style of flavored wine was developed via infusion of either black tea or green tea into Chardonnay wine. The bioaccessibility and bioavailability of phenolic substances in green/black tea‐infused Chardonnay wine were investigated. Catechin, caffeine, and epicatechin gallate, originating from the tea, displayed high absorption rates with apparent permeability coefficient values above 10 × 10−6 cm/s in a human Caco‐2 intestinal cell model. A paracellular pathway was proposed to drive the transport of catechin and epicatechin gallate, while the possible transport pathway of caffeine is passive transcellular diffusion route. Co‐supplementation of flavonoids of quercetin or naringenin (20 µM) could further enhance the uptake of catechin and epicatechin gallate, but reduce the absorption of caffeine. Great in vitro and cellular antioxidant capacities were witnessed in the tea‐macerated wine samples. The wine samples also neutralized the negative impact of tert‐butyl hydroperoxide (25 µM) on glutathione S‐transferase and glutathione levels, apoptosis induction, and intracellular malondialdehyde levels. RNA sequencing with limma method revealed a total of 1473 and 406 differentially expressed genes in the 21‐day‐old Caco‐2 intestinal cells treated with the green and black tea‐macerated wines for 5 h respectively, indicating metabolic changes in the cells from the different wines.