Page 45 - CSHS 2022 Book of Abstracts - 2022-08-22 web version

CSHS 2022 Conference

(HO.3) Comparison of haskap (Lonicera caerulea L.) genotypes for winemaking
Andrej Svyantek*, Zhouyu Wang, Amy Darling, Zach Miller
Western Agricultural Research Center, Montana State University, Corvallis, MT, USA
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Fermentation is a value-added process that increases revenue for small farmers. For Montana berry growers and
winemakers, haskap (Lonicera caerulea L.) is a novel, cold-hardy fruit crop capable of consistent horticultural
production locally; however, knowledge of fermentation practices and genotype preference is limited. To investigate
which haskap genotypes have promise for wine production, 13 single-genotype haskap wines were produced, as
well as a combination fermentation of two cultivars (‘Blue Corn’ and ‘Blue Goose’). Winemaking was conducted
using 4.54 kg of frozen fruit thawed in 5.67 L of water in a food-grade, 15.14 L HDPE bucket. The wine solution was
then adjusted to 23 brix using table sugar. Final wines were stabilized, backsweetened, and bottled with potassium
metabisulfite, potassium sorbate, and table sugar (1% RS). Wines were rated on a one-to-five scale for appearance,
aroma, body, taste, finish, and overall-impression by a sensory panel composed of 61 volunteer participants. All
wines were rated highly for appearance (>4.2). The mixture of ‘Blue Goose’ and ‘Blue Corn’ had the lowest overall
rating (2.9) and scored poorly for aroma (3.2), body (3.0), taste (2.8), and finish (2.7). The top-rated wines, overall,
were from ‘Keiko’ (3.8), ‘Kawai’ (3.7), ‘Chito’ (3.5), and ‘Honeybunch’ (3.5); however, 12 total genotypes tested
above 3.2. Continued work will focus on improving winemaking techniques using high-performing genotypes.

(HO.4) Dietary supplementation of haskap berry anthocyanin attenuates inflammation-induced
colitis: evidence from an experimental animal model
Surangi Dharmawansa , H.P. Vasantha Rupasinghe
1*
1,2
1. Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Bible Hill, NS; 2.
Department of Pathology, Dalhousie University, Halifax, NS
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Haskap (Lonicera caerulea L.) berry is a rich dietary source of anthocyanin with anti-inflammatory properties. In
this study, isolated haskap berry anthocyanins were encapsulated in maltodextrin and inulin (3:1) by freeze drying.
The structural properties of microcapsules and encapsulation parameters were evaluated. The microcapsules
exhibited the highest encapsulation efficiency (60.0%) and anthocyanin recovery (89.0%) were used in the
experimental animal model of acute colitis. Thirty-five Balb/C male mice of 7 weeks old were divided into seven
dietary groups (n=5) to receive anthocyanin (Free or encapsulated) (6.2 mg/day) with or without probiotics (1×109
CFU/day). The colonic inflammation was induced by oral administration of dextran sulfate sodium (DSS) at 3% for 7
days. As demonstrated by clinical data, anthocyanin + probiotics treatment significantly inhibited the severity of
colitis. Supplementary diets inhibited the elevation of serum inflammatory markers and reduced the overexpression
of BAX and under-expression of BCL-2. Free anthocyanin + probiotics diet re-modulated the tight junction proteins
expression claudin 2, 3 and 4. Dietary supplementation of haskap berry anthocyanin + probiotics protects against
DSS-induced colitis possibly through attenuating the epithelial inflammation. The findings suggest that haskap berry
has high potential used a source for developing health-promoting dietary supplements and nutraceuticals.

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