EFFECT OF GRAPE EXTRACT ON GROWTH OF YEAST AND BACTERIA

Authors

  • Praveen Kumar Gupta Department of Biotechnology, R. V College of Engineering, Bangalore-59, India
  • Ullhas Kaarthi. M Department of Biotechnology, R. V College of Engineering, Bangalore-59, India
  • Saranya G Department of Biotechnology, R. V College of Engineering, Bangalore-59, India
  • Vidyashree.S Department of Biotechnology, R. V College of Engineering, Bangalore-59, India
  • Aayush S Department of Biotechnology, R. V College of Engineering, Bangalore-59, India

Keywords:

Grape extract, resveratrol, E. coli, S. cerevisiae, Red wine

Abstract

Grape is known to have a naturally existing compound known as resveratrol, which is found in the skin of red grapes and also in
Japanese knotwood plant. The phytochemical resveratrol (3, 5, 4’-transhydroxystilbene) is one of the most widely studied
representatives of the plant-produced polyphenols. As a component of grape skin (up to 0.1% ), it is extracted, along with the
coloured anthocyanins during red wine fermentation. The health multiple beneficial effects of red wine includes anticarcinogenic
effect and effects on low-density lipoproteins, is believed to result from its high concentration of polyphenols, including
resveratrol. Resveratrol has been claimed to be an activator of Sirtuin1 a gene responsible for aging. Hence an effort has been
made to study the details of it in the model organisms such as S. cerevisiae and bacteria.

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Published

2015-05-25

How to Cite

Praveen Kumar Gupta, Ullhas Kaarthi. M, Saranya G, Vidyashree.S, & Aayush S. (2015). EFFECT OF GRAPE EXTRACT ON GROWTH OF YEAST AND BACTERIA. International Journal of Advance Research in Engineering, Science & Technology, 2(5), 55–58. Retrieved from https://ijarest.org/index.php/ijarest/article/view/114

Issue

Vol. 2 No. 5 (2015): Volume: 02, Issue: 05 - May, 2015.

Section

Articles