Effects of polyphenols on cell viability of selected varieties of grapes berries and pomace

Capáková, Zdenka; Humpolíček, Petr; Mlček, Jiří

dc.title	Effects of polyphenols on cell viability of selected varieties of grapes berries and pomace	en
dc.contributor.author	Capáková, Zdenka
dc.contributor.author	Humpolíček, Petr
dc.contributor.author	Mlček, Jiří
dc.relation.ispartof	Acta Scientiarum Polonorum, Hortorum Cultus
dc.identifier.issn	1644-0692 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2018
utb.relation.volume	17
utb.relation.issue	2
dc.citation.spage	115
dc.citation.epage	121
dc.type	article
dc.language.iso	en
dc.publisher	Wydawnictwo Akad Rolniczej W Lublinie
dc.identifier.doi	10.24326/asphc.2018.2.10
dc.relation.uri	http://www.hortorumcultus.actapol.net/pub/17_2_115.pdf
dc.subject	proliferation	en
dc.subject	grapes	en
dc.subject	pomace	en
dc.subject	phenolic compound	en
dc.subject	cancer	en
dc.description.abstract	The effect on cell viability and content of PhC of three grapes varieties – Moravian Muscat, Blue Burgundy and Lemberger is presented. The effect of polyphenols from wine and grapes was studied for many times, but the effect of pomace, the by-product of wine production, was neglected. Thus study is devoted to compare the effect of berries and pomace on cell viability in context of their utilization as source of bioactive compounds. Effect on viability of human keratinocytes (HaCaT) was investigated in vitro using following concentrations of PhC in cultivation medium: 25, 50, 75 and 100 µg·ml–1. The results show that the content of PhC in berries and pomace was similar and the cell viability decreased with increasing concentrations of PhC, in most cases. The impact on cell viability also depends on individual variety of grapes. © Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie.	en
utb.faculty	University Institute
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1007965
utb.identifier.obdid	43878238
utb.identifier.scopus	2-s2.0-85046767541
utb.identifier.wok	000436362000010
utb.source	j-scopus
dc.date.accessioned	2018-07-27T08:47:36Z
dc.date.available	2018-07-27T08:47:36Z
dc.description.sponsorship	LO1504, NPU, Northwestern Polytechnical University; MŠMT, Ministerstvo Školství, Mládeže a Tělovýchovy
dc.description.sponsorship	Ministry of Education, Youth and Sports of the Czech Republic Program NPU I [LO1504]
dc.rights	Attribution-NonCommercial-NoDerivs 4.0 International
dc.rights.uri	https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.access	openAccess
utb.ou	Centre of Polymer Systems
utb.contributor.internalauthor	Capáková, Zdenka
utb.contributor.internalauthor	Humpolíček, Petr
utb.contributor.internalauthor	Mlček, Jiří
utb.fulltext.affiliation	Zdenka Capakova 1 , Petr Humpolicek 1 , Jiri Mlcek 2  1 Centre of Polymer Systems, Tomas Bata University in Zlin, Trida Tomase Bati 5678, 760 01 Zlin, Czech Republic 2 Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 760 01 Zlin, Czech Republic
utb.fulltext.dates	-
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utb.fulltext.sponsorship	This work was supported by the Ministry of Education, Youth and Sports of the Czech Republic – Program NPU I (LO1504).
utb.wos.affiliation	[Capakova, Zdenka; Humpolicek, Petr] Tomas Bata Univ Zlin, Ctr Polymer Syst, Trida Tomase Bati 5678, Zlin 76001, Czech Republic; [Mlcek, Jiri] Tomas Bata Univ Zlin, Fac Technol, Dept Food Anal & Chem, Vavreckova 275, Zlin 76001, Czech Republic
utb.scopus.affiliation	Centre of Polymer Systems, Tomas Bata University in Zlin, Trida Tomase Bati 5678, Zlin, Czech Republic; Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, Zlin, Czech Republic
utb.fulltext.projects	LO1504