The Influence of Flavonoids extracted from Georgian traditional Qvevri wine on cancer cell culture

Author: Gvantsa Shanshiashvili
Keywords: Qvevri wine, flavonoid compounds, cancer cells
Annotation:

Wine is more widely regarded as a functional food and its important role in assessing the medicinal properties is given by biologically active substances, phenolic compounds, organic acids, Amino acids, etc. Red wines contain especially large amount of phenolic compounds. Georgian wine Saperavi is remarkable in this regard. It should be noted that Red wines contain a variety of polyphenolic antioxidants and organic compounds, unique taste, bouquet and medical properties. Flavonoids belong to the class of metabolites of plant origin. Plant polyphenols have drawn increasing attention due to their potent antioxidant properties and their positive effects in the prevention of various oxidative stress associated diseases such as cancer. Various studies showed that, apart from their antioxidant activities, polyphenols are characterised with number of alleged biological functions, including cardiovascular diseases and modulation of carcinogenesis. The quercetin is known as a very active antioxidant, characterised with anticarcinogenic features including the suppression of cell proliferation as well as suppression growth factors.It is considered as an apoptosis inductor resulted in decreased number of cancer cells. The target for qercetin is cell cycle phases controlling proteins which have the ability to bind the cells specifically at G0/G1 and G2/M phases of the cell cycle. The aim of the research was to extract the flavonoids from Georgian traditional Qvevri wine and to study their influence and also compare to EU technology wines on cancer cell culture. The Qvevri and European Saperavi wines of the same harvest, but produced by different companies were selected and flavonoids were extracted, and their influence on 549 adenocarcinomic human alveolar basal epithelial cells were studied. The results showed the quantitive difference between the total amount of flavonoids extracted from the traditional (Qvevri) and European wines, produced from the same species of grape. There is difference between antiproliferative effect on cancer cells according to wine technology and total flavonoids in wine.

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ქართული ტრადიციული წესით დაყენებული ქვევრის ღვინიდან გამოყოფილი ფლავონოიდური ნაერთების  მოქმედების  შესწავლა სიმსივნურ უჯრედულ კულტურაზე [ka]