Inositol

The inositol is a cyclic organic molecule, made up of six atoms of Carbone forming the cycle and of six groupings Hydroxyle S (a Hydrogène and a Oxygène), each one related to one of carbons. It is called also Vitamine B 7, even if it is synthesized by the human body.

Biochemistry and cellular Biology

This molecule uses in particular the composition of the Phosphatidylinositol, a Phospholipide of the cellular Membrane. After hormonal stimulation , the phosphatidylinositol is cleaved in Diacylglycérol (DAG) and inositol triphosphate (IP3). Each one of these two made up is used as Second messenger to relay in the cell hormonal information. IP3 will set on specific receivers of the membrane of the endoplasmic Réticulum and will cause a release of Ion S Calcium, thus increasing the intracellular concentration of this divalent Cation . Calcium will have in its turn a biological function, which could be, for example, the activation of a protein requiring a high calcium concentration to be active. In the Neuron S, the rise in the concentration of intracellular calcium causes the fusion of the blisters containing the Neurotransmetteur S in the synaptic Espace (see Synapse). Calcium is considered as tertiary messenger.

Isomer S

The mésoinositol is the most widespread Isomère of the inositol that one finds in the wines. This isomer is an essential growth factor for many Microorganisme S, in particular for some Levure S. The contents in the wine are the following ones:
  • white wines: from 220 to 730 mg/l (average of 497 mg/l).
  • red wines: from 0 to 350 mg/l, (average of 334 mg/l).
With these amounts, close to the half-gram per liter, the inositol is more than one growth factor and than a Vitamine, it is important constituting wine.

See too

  • Mésoinositol

External bonds

August 1st
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