title: 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.affiliation: Department of Nutrition and Food Science, Texas A&M University, Centeq A #220F, TAMU 2254, 1500 Research Parkway A, College Station, TX 77843-2254, United States.
authors.forename: Susanne U
authors.initials: SU
authors.lastname: Mertens-Talcott
authors.affiliation: Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL 32611, United States.
authors.forename: Susan S
authors.initials: SS
authors.lastname: Percival
authors.affiliation: Department of Nutrition and Food Science, Texas A&M University, Centeq A #220F, TAMU 2254, 1500 Research Parkway A, College Station, TX 77843-2254, United States. Electronic address: stalcott@tamu.edu.
authors.forename: Stephen T
authors.initials: ST
authors.lastname: Talcott
keywords: Anti-cancer; Apoptosis; Polyphenolics; Red cabernet sauvignon wine; Red muscadine wine; Red wine