Background Grape and winery by-products have nutritional values for cattle and also contain functional compounds like phenols,which not only bind to protein but can also directly affect microbiota and their function i...Background Grape and winery by-products have nutritional values for cattle and also contain functional compounds like phenols,which not only bind to protein but can also directly affect microbiota and their function in the rumen.We characterized the nutritional and functional effects of grape seed meal and grape pomace as well as an effective dosage of grape phenols on ruminal microbiota and fermentation characteristics using a rumen simulation technique.Results Six diets(each n=8)were compared including a control diet(CON,no by-product),a positive control diet(EXT,CON+3.7%grape seed extract on a dry matter(DM)basis),two diets with grape seed meal at 5%(GS-low)and 10%(GS-high),and two diets with grape pomace:at 10%(GP-low)and 20%(GP-high),on a DM basis.The inclusion of the by-product supplied total phenols at 3.4%,0.7%,1.4%,1.3%,and 2.7%of diet DM for EXT,GS-low,GS-high,GP-low,and GP-high,respectively.Diets were tested in four experimental runs.All treatments decreased ammonia concentrations and the disappearances of DM and OM(P<0.05)compared to CON.EXT and GP-high lowered butyrate and odd-and branch-chain short-chain fatty acids while increased acetate compared to CON(P<0.05).Treatments did not affect methane formation.EXT decreased the abundance of many bacterial genera including those belonging to the core microbiota.GP-high and EXT consistently decreased Olsenella and Anaerotipes while increased Ruminobacter abundances.Conclusion The data suggest that the inclusion of winery by-products or grape seed extract could be an option for reducing excessive ammonia production.Exposure to grape phenols at a high dosage in an extract form can alter the rumen microbial community.This,however,does not necessarily alter the effect of grape phenols on the microbial community function compared to feeding high levels of winery by-products.This suggests the dominant role of dosage over the form or source of the grape phenols in affecting ruminal microbial activity.In conclusion,supplementing grape phenols at about 3%of diet DM is an effective dosage tolerable to ruminal microbiota.展开更多
With the aim of to valorise red grape pomace and to reduce its environmental impact,the production of enzymatic preparations appear as an interesting choice.Statistical experimental Plackett-Burman designs were applie...With the aim of to valorise red grape pomace and to reduce its environmental impact,the production of enzymatic preparations appear as an interesting choice.Statistical experimental Plackett-Burman designs were applied for the selection of relevant medium components and culture conditions for cellulase,xylanase,polygalacturonase and tannase production by Aspergillus awamori,in solid-state fermentation on red grape pomace.Ten variables were tested:initial moisture content(IMC),particle size(PS),temperature,initial pH,time of cultivation,mixing(Mx),and additions of:fructose,tannic acid,sodium phosphate,and ammonium sulphate(ASA).Results indicate that the production of each enzyme was affected in a distinct way by the different variables.Also,for each of the enzyme activities considered,IMC must be carefully controlled,and optimized above 65%;PS and Mx,must not be taken into account and ASA must be discarded.The other variables studied,must be selected according to the enzyme activity that will be favored.展开更多
Diabetes mellitus is a group of metabolic syndromes with a hallmark of hyperglycemia. Serious long-term complications from diabetes are a major cause of hospitalization and death. We recently discovered that grape pom...Diabetes mellitus is a group of metabolic syndromes with a hallmark of hyperglycemia. Serious long-term complications from diabetes are a major cause of hospitalization and death. We recently discovered that grape pomace, the by-product from the waste of the wine and juice industries, had great potential to prevent diabetes. In this study, we examined the potential use of grape pomace in controlling high blood glucose in the form of Cabernet Franc Grape pomace aqueous extract (GPE). Both streptozotocin (STZ;1 × 150 mg/kg)-treated mice and non-STZ treated mice were fed with high fat diet that was supplemented with 2.4 g/kg GPE for 12 weeks. GPE had no significant effect on the blood glucose levels in STZ-treated mice. However, GPE significantly reduced blood glucose levels by 16.1% (p < 0.05) in non-STZ treated mice following a 10-week HFD feeding period when compared with high fat diet controls. GPE reduction of hyperglycemia also promoted a significant reduction of GHbA1c accumulation. Circulating peptide hormones related to glucose homeostasis, including GLP-1, glucagon, DPP-4 and insulin, were drastically altered by GPE. Moreover, GPE attenuated the expressions of insulin, glucagon, and several gut hormones at the mRNA level. In addition, GPE significantly down regulated 5 biomarker genes for systematic inflammation. Taken together, our results highlight a role of GPE as a potential alternative approach to control diabetes epidemic.展开更多
Grape pomace is one of the most abundant solid by-products generated during winemaking,rich in bioactive compounds,i.e.,proanthocyanidins.The major objective of this work was to characterize structurally oligomeric an...Grape pomace is one of the most abundant solid by-products generated during winemaking,rich in bioactive compounds,i.e.,proanthocyanidins.The major objective of this work was to characterize structurally oligomeric and polymeric proanthocyanidins of diff erent parts of grape pomace(seed,skin,and stem).Column chromatography techniques were used to isolate oligomeric and polymeric proanthocyanidins fractions from diff erent parts of grape pomace.The purifi ed grape seed proanthocyanidins were used to assess the effi ciency of the three most frequently-used acidic degradation methods,using benzyl mercaptan,phloroglucinol,and cysteamine as nucleophiles.The structural characterization of proanthocyanidins in the different parts of grape pomace was further performed by the phloroglucinolysis and ESI-MS analysis.The results showed signifi cant diff erences in the structural composition of proanthocyanidins among diff erent parts of pomace.A positive correlation was found between the mean degree of polymerization and percentage of galloylation,in both oligomeric and polymeric fractions.The results provided useful information for the preparation of diff erent proanthocyanidins products from grape pomace.展开更多
Chronic wounds incidence is increasing and affects millions of people around the world,causing great psychological and socio-economic impacts.However,treatments that can effectively promote wound healing are still lac...Chronic wounds incidence is increasing and affects millions of people around the world,causing great psychological and socio-economic impacts.However,treatments that can effectively promote wound healing are still lacking.In this study,grape pomace(GP),the main residue from winemaking production was explored as a source of high added-value raw material directed for the topical treatment of Staphylococcus aureus chronic wound infections.Crude GP extracts(composed of stalks or a skin and seeds mixture-from red and white grape varieties)obtained using a modified solid-liquid extraction(water,ethanol,and acetone solvents)were evaluated for their antioxidant capacity(ABTS and DPPH assays),as well as the richness of phenolic compounds(total phenolic content-TPC,total flavonoid content-TFC,and HPLC-DAD assays).The GP extracts with the most favorable results were incorporated in a chitosan-alginate hydrogel(cross-linked with glutaraldehyde and calcium chloride),characterized(swelling,degradation,and release properties),and tested for its bioactivity(antioxidant and antimicrobial potential).TPC and TFC were higher in red GP extracts,as confirmed by the HPLC analysis,indicating a greater diversity of compounds in these extracts.Ethanolic white GP extracts(from skinseeds mixture)showed the highest extraction yield and antioxidant activity.Their incorporation into the chitosan-alginate hydrogel improved its swelling and antimicrobial properties(total cytoplasmic membranes disruption and culturability reduction).A biomaterial with high swelling capacity and antibacterial activity against S.aureus was obtained,which can potentially promote wound healing by exudate absorption and infection clearance while promoting valorization of by-products and stimulating a circular economy.展开更多
Grape pomace is a rich source of bioactive compounds but remains underutilized after vinification.This study aimed to elucidate the dynamic metabolic changes that occur during fermentation and drying,and to evaluate t...Grape pomace is a rich source of bioactive compounds but remains underutilized after vinification.This study aimed to elucidate the dynamic metabolic changes that occur during fermentation and drying,and to evaluate their impact on the functional potential of grape pomace(Cabernet Sauvignon).To achieve this,we integrated widely targeted metabolomics,in vitro activity assays,and KEGG pathway enrichment analysis.The results demonstrated that fermentation significantly enhanced both antioxidant and hypoglycemic activities,with increased inhibition of DPP-IV andα-glucosidase,which was attributed to elevated levels of polyphenols,such as flavonoids and stilbenes.Drying led to partial degradation of polyphenols,but still retained considerable hy-poglycemic inhibitory and antioxidant activities.KEGG enrichment further revealed major biochemical shifts,with stilbene,diarylheptanoid,gingerol,and isoflavonoid biosynthesis identified as key pathways contributing to bioactivity.These findings support the valorization of grape pomace as a sustainable source of functional ingredients.展开更多
This experiment was conducted to explore the efficacy of grape pomace(Vitis vinifera) on growth performance, apparent total tract digestibility of nutrients, blood profile, and meat quality in commercial broilers.Four...This experiment was conducted to explore the efficacy of grape pomace(Vitis vinifera) on growth performance, apparent total tract digestibility of nutrients, blood profile, and meat quality in commercial broilers.Four hundred broiler chicks(3-d-old) were randomly allotted to 4 dietary treatments for 28 d.Each treatment had 5 replicates with 20 birds per replicate.The dietary treatments were 1) control, 2)5 g/kg grape pomace(GP), 3) 7.5 g/kg GP, and 4) 10 g/kg GP supplemented in diets after drying.Supplementation of GP did not show linear effects(P > 0.05) on body weight(BW) gain, however, quadratic effects(P < 0.05) on BW gain were observed during d 0 to 7 and d 8 to 14.Body weight gain, feed intake,and feed conversion ratio remained unaffected during d 22 to 28 and overall period.The nutrient digestibility studies conducted at the end of the feeding trial did not show(P > 0.05) any effect due to GP supplementation, except a quadratic trend(P=0.07) for digestibility of ash was observed.Serum levels of glucose, triglyceride, and high-density lipoprotein cholesterol were not affected(P > 0.05), however,total cholesterol and serum immunoglobulin G levels showed quadratic effects(P < 0.05) due to GP supplementation.The thio-barbituric acid reactive substances values in breast meat linearly decreased(P < 0.01) in supplemented groups at 0, 5, and 10 d of storage showing linear effects due to GP supplementation, and quadratic effects were also observed at 5 and 10 d of storage.The meat color value such as redness was also decreased(P < 0.05) in supplemented groups showing both linear and quadratic effects.Overall, it could be concluded that GP supplementation showed quadratic effects on BW gain during early growth stages and was effective in reducing serum cholesterol level and improving meat quality parameters in broilers.展开更多
Root-knot nematodes(RKNs)are obligate endoparasites that feed on their host plants to complete its life cycle,representing a major threat to agriculture and economy worldwide.The development of new management strategi...Root-knot nematodes(RKNs)are obligate endoparasites that feed on their host plants to complete its life cycle,representing a major threat to agriculture and economy worldwide.The development of new management strategies becomes essential as effective chemical nematicides are progressively being restricted.Hence,we analysed grape pomace-derived biochars,pyrolysed at 350℃(BC350)and 700℃(BC700),focusing on their potential for RKN control.The thermal treatment of grape pomace caused an increase in the concentration of carbon and plant macro-and micronutrients,which were largely present in a water-soluble form.Synchrotron radiation-based Fourier transform infrared microspectroscopy data showed a general loss of carboxylic functional groups during pyrolysis,partially contributing to the alkalinisation of both biochars,mostly in BC700.Scanning electron microscopy coupled with energydispersive X-ray spectroscopy analysis revealed a highly porous structure filled with different crystals composed of elements such as K,Ca,Mg,P,Si or Al,which could be a suitable environment for the growth of microorganisms.Biochar-derived aqueous extracts showed phytotoxicity to tomato seedlings at high concentrations,and disappeared upon dilution,but no toxic effect was observed on the nematode’s infective stage.However,the infective and reproductive traits of a Meloidogyne javanica population in tomato were significantly reduced(i.e.egg masses and eggs per plant)in washed-biochar-treated soil in pots(0.75%;BC350W).Therefore,the large amount of grape waste generated after wine production can be transformed into a valuable product such as biochar,effective for RKNs control,thus reducing the waste management problem and contributing to a circular economy.展开更多
Grape pomace contains high amounts of bioactive compounds,mainly polyphenols,with different concentrations depending on several factors:grape variety,vinification procedures,even within the same cultivar variation may...Grape pomace contains high amounts of bioactive compounds,mainly polyphenols,with different concentrations depending on several factors:grape variety,vinification procedures,even within the same cultivar variation may be due to the geographic regions and wine vintage.Therefore,phenolic,antioxidant,macro-and micro-nutritional composition of wine waste(pomace and seed)originating from Lacrima di Morro d’Alba red grape variety and pomace of Verdicchio white variety were evaluated for the first time.LC-MS/MS analysis showed the presence of 32 phenolic compounds.The phenolic profile was different in pomace of both varieties:white grape pomaces showed the predominance of flavan-3-ols,while anthocyanins were predominant in red pomaces.Comparing seeds and pomace of Lacrima di Morro d’Alba,catechin and epicatechin are representative com-pounds in red grape seeds,while malvidin-3-galactoside and petunidin-3-glucoside are the most abundant compounds in pomace of all wineries.Highest TPC and antioxidant activities determined by UV-vis spectro-photometer were observed in seed samples.High dietary fibers,polyunsaturated fatty acids,minerals and protein contents were observed in all samples.Wine byproducts of both grape varieties appeared to be a good source of phenolic and nutritional compounds;therefore,they could be a cheap alternative for phenolics production and development of new functional foods.展开更多
The pisco and wine industry produces hundreds of tons of grape pomace each year in Chile,generating environmental problems,and demanding urgent strategies for its management.The aim of this work was to study the pisco...The pisco and wine industry produces hundreds of tons of grape pomace each year in Chile,generating environmental problems,and demanding urgent strategies for its management.The aim of this work was to study the pisco grape pomace based on a physicochemical characterization,an iron/copper speciation analysis,and the optimization for polyphenols recovery,establishing the polyphenolic profile,antioxidant properties,and the Fe^(2+)/Cu^(2+) chelating activity,to promote their revalorization as an ingredient with potential application in the food industry.The chemical characterization showed mainly high values for crude protein(15.36%dw)and potassium(9240.66 mg/kg).The Fe/Cu speciation depicted that iron and copper soluble forms in pisco pomace flour represented 70.57%and 52.18%,respectively,regarding total content.The optimized extract showed mainly pyrogallol,catechin and epicatechin,with concentrations of 1078.43±60.14μg/g,883.20±7.57μg/g and,751.76±23.04μg/g,respectively,with a relevant antioxidant capacity by Oxygen Radical Absorbance Capacity(ORAC)of 1402.15μmol TE/g dw GPE and,a better chelating ability to complex Fe^(2+) than Cu^(2+).The pisco pomace was for the first time chemically characterize,showing it as a potential source of minerals and antioxidant biocompounds,making it a good candidate for nutritional applications,as a rich source of organic matter or even could be potentially utilized to produce value-added commodities,toward a circular economy.展开更多
Interaction between dietary polyphenol and proteins including digestive enzymes may result in reduced digestibility of food macronutrients, thus lowering absorption of nutrients that contributing to high energy accumu...Interaction between dietary polyphenol and proteins including digestive enzymes may result in reduced digestibility of food macronutrients, thus lowering absorption of nutrients that contributing to high energy accumulation in human body. The objective of this study was to investigate the effect of grape seed polyphenol extract （GSPE） on the digestibility of starch, food lipid and food protein by digestive enzymes such as u-amylase, lipase, pepsin and trypsin. The digestion of each substrate was conducted at the optimal pH and temperature of specific enzyme. Bread containing different amount of grape pomace was used as a real food model and its digestion was conducted under simulated digestion condition. Concentrations of reducing sugar, fatty acid and amino acids in enzyme digested mixtures were determined as indicators of starch, lipid and protein digestions, respectively. Results indicate that GSPE significantly inhibited the digestion of starch, cooking oil and casein, but did not inhibit digestion of whey protein and egg white protein. Instead, the digestion of egg white and whey protein by trypsin was moderately enhanced in the presence of GSPE. However, under simulated human digestion condition, the grape pomace in the bread significantly reduced the digestibility of bread starch and protein.展开更多
Anthocyanins,water-soluble vacuolar pigments found in various fruits and vegetables,exhibit vibrant red,purple,or blue hues contingent upon their pH levels.The stability of these pigments depends on pH.Due to that,con...Anthocyanins,water-soluble vacuolar pigments found in various fruits and vegetables,exhibit vibrant red,purple,or blue hues contingent upon their pH levels.The stability of these pigments depends on pH.Due to that,conventional extraction methods use volatile organic acidic solvents in solid-liquid extractions(SLE).Despite the widespread use of such solvents,the molecular mechanisms governing the stability of anthocyanins during SLE with different solvents remain inadequately explored.This study aimed to enhance the understanding of anthocyanin stability by identifying alternative neoteric solvents,specifically hydrophilic ionic liquids(ILs).A COSMO-RS prescreening was conducted to evaluate the impact of solvent cations and anions on the anthocyanin skeleton during extraction from grape pomace.The results revealed that acetate-based ILs exhibited the highest affinity for anthocyanins.However,experimental validation demonstrated that hydrogen sulfate anion-based ILs,particularly[bmim][HSO_(4)],yielded the most favorable outcomes,with approximately 4 mg/g of total anthocyanin equivalent at 298.15K while maintaining low pH values ensuring stability for anthocyanin molecules.Interestingly,the choice of cations within the ILs did not significantly influence the results.The main extraction mechanism is attributed to hydrogen bonding interaction.Thus,this research not only identifies an effective solvent for anthocyanin extraction but also sheds light on the crucial role of the neoteric solvent’s acid characteristics in maintaining the structural integrity of these valuable pigments.展开更多
Metabolic syndrome is considered a worldwide epidemic health problem. The manifestations include obesity, dyslipidemias, elevation of arterial blood pressure, and insulin resistance. The wine waste is composed mainly ...Metabolic syndrome is considered a worldwide epidemic health problem. The manifestations include obesity, dyslipidemias, elevation of arterial blood pressure, and insulin resistance. The wine waste is composed mainly of skin, seed and grape pomace, and is a source of phenolic compounds. Previous studies have demonstrated that grape phenolic compounds have antioxidants and anti-inflammatory properties, acting directly in the pathogenic process of several diseases. In order to improve the bioavailability and bioactivity of these compounds, enzymatic biotransformation reactions were developed.The aimed of this work was to evaluate whether phenolic extracts produced with wine waste by biotransformation with Tannase (tannin acyl hydrolase), were able to attenuate the metabolic syndrome manifestations like oxidative stress and reduce the inflammatory parameters in vitro assays.Four different extracts were produced and the non-citotoxic concentrations of samples used (100, 200 and 500 μg/mL) were determined by MTT assay. The inflammatory response was induced in macrophages (RAW 264.7) culture using LPS (Lipopolysaccharide). The biotransformed extracts were able to reduce the TNF-α cell culture supernatant concentration by about 44%;and the IL-6 secretion was reduced by 82%. All the extracts demonstrate efficacy in reduction of intracellular reactive oxygen species (ROS) production and the same was observed for NO (nitric oxide) concentration in the cell culture supernatant after the administration of extracts. These results indicated the strong potential of employing phenolic wine waste extracts on the modulation of metabolic syndrome parameters, use that also brings environmental and socioeconomic advantages, since it brings an alternative for the use of residues.展开更多
Grape pomace is the main byproduct of the wine industry and an important source of dietary fiber and phenolic compounds.Grape pomace powder(GPP)partially substituted 8,10,12,15,and 25%of the wheat flour in bread formu...Grape pomace is the main byproduct of the wine industry and an important source of dietary fiber and phenolic compounds.Grape pomace powder(GPP)partially substituted 8,10,12,15,and 25%of the wheat flour in bread formulations.The proximate composition,total dietary fiber content,phenolic compounds,texture profile,color,and bioaccessibility of phenolic compounds in vitro were measured in the bread.Bread sensory acceptance by con-sumers was determined using a 9-point hedonic scale.Compared with the control bread(CB),the 8%GPB-substi-tuted bread presented the best results and exhibited an increase in total protein content(7.5%)and total dietary fiber content(6.1%).The total phenolic content was greater in GPB(5.1 mg GAE/g)than in CB(2.1 mg GAE/g).Adding GPP to the bread affected the color,and the color of the GPB-treated bread was darker than that of the CB-treated bread.Still,no significant differences were detected regarding the texture profile or consumer sensory acceptance between the GPB-treated and CB-treated bread.The in vitro analysis of phenolic compound bioaccessibility revealed no differences between the two samples during gastrointestinal digestion.GPP is an interesting byproduct that can be used in bakery.The replacement of 8%of the bread with GPP increased the nutritional content of the bread,particularly the protein,total dietary fiber,and total phenolic content,without affecting the texture or sensory accept-ance of the bread.To understand the possible beneficial effect of GPB on consumers,further research on the bioavail-ability of phenolic compounds and the impact of dietary fiber increment needs to be assessed.展开更多
基金provided by the University of Veterinary Medicine Vienna (Vetmeduni Vienna)funded by Hochschuljubilaumsstiftung der Stadt Wien (project H-288490/2019)
文摘Background Grape and winery by-products have nutritional values for cattle and also contain functional compounds like phenols,which not only bind to protein but can also directly affect microbiota and their function in the rumen.We characterized the nutritional and functional effects of grape seed meal and grape pomace as well as an effective dosage of grape phenols on ruminal microbiota and fermentation characteristics using a rumen simulation technique.Results Six diets(each n=8)were compared including a control diet(CON,no by-product),a positive control diet(EXT,CON+3.7%grape seed extract on a dry matter(DM)basis),two diets with grape seed meal at 5%(GS-low)and 10%(GS-high),and two diets with grape pomace:at 10%(GP-low)and 20%(GP-high),on a DM basis.The inclusion of the by-product supplied total phenols at 3.4%,0.7%,1.4%,1.3%,and 2.7%of diet DM for EXT,GS-low,GS-high,GP-low,and GP-high,respectively.Diets were tested in four experimental runs.All treatments decreased ammonia concentrations and the disappearances of DM and OM(P<0.05)compared to CON.EXT and GP-high lowered butyrate and odd-and branch-chain short-chain fatty acids while increased acetate compared to CON(P<0.05).Treatments did not affect methane formation.EXT decreased the abundance of many bacterial genera including those belonging to the core microbiota.GP-high and EXT consistently decreased Olsenella and Anaerotipes while increased Ruminobacter abundances.Conclusion The data suggest that the inclusion of winery by-products or grape seed extract could be an option for reducing excessive ammonia production.Exposure to grape phenols at a high dosage in an extract form can alter the rumen microbial community.This,however,does not necessarily alter the effect of grape phenols on the microbial community function compared to feeding high levels of winery by-products.This suggests the dominant role of dosage over the form or source of the grape phenols in affecting ruminal microbial activity.In conclusion,supplementing grape phenols at about 3%of diet DM is an effective dosage tolerable to ruminal microbiota.
文摘With the aim of to valorise red grape pomace and to reduce its environmental impact,the production of enzymatic preparations appear as an interesting choice.Statistical experimental Plackett-Burman designs were applied for the selection of relevant medium components and culture conditions for cellulase,xylanase,polygalacturonase and tannase production by Aspergillus awamori,in solid-state fermentation on red grape pomace.Ten variables were tested:initial moisture content(IMC),particle size(PS),temperature,initial pH,time of cultivation,mixing(Mx),and additions of:fructose,tannic acid,sodium phosphate,and ammonium sulphate(ASA).Results indicate that the production of each enzyme was affected in a distinct way by the different variables.Also,for each of the enzyme activities considered,IMC must be carefully controlled,and optimized above 65%;PS and Mx,must not be taken into account and ASA must be discarded.The other variables studied,must be selected according to the enzyme activity that will be favored.
文摘Diabetes mellitus is a group of metabolic syndromes with a hallmark of hyperglycemia. Serious long-term complications from diabetes are a major cause of hospitalization and death. We recently discovered that grape pomace, the by-product from the waste of the wine and juice industries, had great potential to prevent diabetes. In this study, we examined the potential use of grape pomace in controlling high blood glucose in the form of Cabernet Franc Grape pomace aqueous extract (GPE). Both streptozotocin (STZ;1 × 150 mg/kg)-treated mice and non-STZ treated mice were fed with high fat diet that was supplemented with 2.4 g/kg GPE for 12 weeks. GPE had no significant effect on the blood glucose levels in STZ-treated mice. However, GPE significantly reduced blood glucose levels by 16.1% (p < 0.05) in non-STZ treated mice following a 10-week HFD feeding period when compared with high fat diet controls. GPE reduction of hyperglycemia also promoted a significant reduction of GHbA1c accumulation. Circulating peptide hormones related to glucose homeostasis, including GLP-1, glucagon, DPP-4 and insulin, were drastically altered by GPE. Moreover, GPE attenuated the expressions of insulin, glucagon, and several gut hormones at the mRNA level. In addition, GPE significantly down regulated 5 biomarker genes for systematic inflammation. Taken together, our results highlight a role of GPE as a potential alternative approach to control diabetes epidemic.
文摘Grape pomace is one of the most abundant solid by-products generated during winemaking,rich in bioactive compounds,i.e.,proanthocyanidins.The major objective of this work was to characterize structurally oligomeric and polymeric proanthocyanidins of diff erent parts of grape pomace(seed,skin,and stem).Column chromatography techniques were used to isolate oligomeric and polymeric proanthocyanidins fractions from diff erent parts of grape pomace.The purifi ed grape seed proanthocyanidins were used to assess the effi ciency of the three most frequently-used acidic degradation methods,using benzyl mercaptan,phloroglucinol,and cysteamine as nucleophiles.The structural characterization of proanthocyanidins in the different parts of grape pomace was further performed by the phloroglucinolysis and ESI-MS analysis.The results showed signifi cant diff erences in the structural composition of proanthocyanidins among diff erent parts of pomace.A positive correlation was found between the mean degree of polymerization and percentage of galloylation,in both oligomeric and polymeric fractions.The results provided useful information for the preparation of diff erent proanthocyanidins products from grape pomace.
基金LA/P/0045/2020(ALiCE,DOI:10.54499/LA/P/0045/2020),UIDB/00511/2020 and UIDP/00511/2020(LEPABE,DOI:10.54499/UIDB/00511/2020,DOI:10.54499/UIDP/00511/2020)funded by national funds through the Portuguese Foundation for Science and Technology(FCT)/MCTES(PIDDAC,Lisbon,Portugal)Project POMACE4Wounds-Valorization of grape pomace by-products as antibiotic resistance modifiers to counteract biofilms-associated chronic wound infections(IJUP2021-SOG-RAPE-23)funded by SOGRAPE VINHOS,Portugal through the IJUPCompanies 2021 Edition,an Initiation Research Programme(IJUP Multidisciplinary Projects Programme)of the University of Porto(U.Porto,Porto,Portugal)+1 种基金Project InnovAntiBiofilm(ref.101157363)financed by European Commission(Horizon-Widera 2023-Acess-02/Horizon-CSA)the FCT(Lisbon,Portugal)for the financial support of her work contract through the Scientific Employment Stimulus-Individual Call-[CEECIND/00823/2021,DOI:10.54499/2021.00823.CEECIND/CP1679/CT0014].
文摘Chronic wounds incidence is increasing and affects millions of people around the world,causing great psychological and socio-economic impacts.However,treatments that can effectively promote wound healing are still lacking.In this study,grape pomace(GP),the main residue from winemaking production was explored as a source of high added-value raw material directed for the topical treatment of Staphylococcus aureus chronic wound infections.Crude GP extracts(composed of stalks or a skin and seeds mixture-from red and white grape varieties)obtained using a modified solid-liquid extraction(water,ethanol,and acetone solvents)were evaluated for their antioxidant capacity(ABTS and DPPH assays),as well as the richness of phenolic compounds(total phenolic content-TPC,total flavonoid content-TFC,and HPLC-DAD assays).The GP extracts with the most favorable results were incorporated in a chitosan-alginate hydrogel(cross-linked with glutaraldehyde and calcium chloride),characterized(swelling,degradation,and release properties),and tested for its bioactivity(antioxidant and antimicrobial potential).TPC and TFC were higher in red GP extracts,as confirmed by the HPLC analysis,indicating a greater diversity of compounds in these extracts.Ethanolic white GP extracts(from skinseeds mixture)showed the highest extraction yield and antioxidant activity.Their incorporation into the chitosan-alginate hydrogel improved its swelling and antimicrobial properties(total cytoplasmic membranes disruption and culturability reduction).A biomaterial with high swelling capacity and antibacterial activity against S.aureus was obtained,which can potentially promote wound healing by exudate absorption and infection clearance while promoting valorization of by-products and stimulating a circular economy.
基金supported by the National Natural Science Foundation of China(32372461)the Scientific and Technological Innovation Leadership Talent Program of Ningxia(2022GKLRLX07).
文摘Grape pomace is a rich source of bioactive compounds but remains underutilized after vinification.This study aimed to elucidate the dynamic metabolic changes that occur during fermentation and drying,and to evaluate their impact on the functional potential of grape pomace(Cabernet Sauvignon).To achieve this,we integrated widely targeted metabolomics,in vitro activity assays,and KEGG pathway enrichment analysis.The results demonstrated that fermentation significantly enhanced both antioxidant and hypoglycemic activities,with increased inhibition of DPP-IV andα-glucosidase,which was attributed to elevated levels of polyphenols,such as flavonoids and stilbenes.Drying led to partial degradation of polyphenols,but still retained considerable hy-poglycemic inhibitory and antioxidant activities.KEGG enrichment further revealed major biochemical shifts,with stilbene,diarylheptanoid,gingerol,and isoflavonoid biosynthesis identified as key pathways contributing to bioactivity.These findings support the valorization of grape pomace as a sustainable source of functional ingredients.
基金Laboratory of Feed Processing and Feed Biotechnology,Kangwon National University,Republic of Korea for supporting this research
文摘This experiment was conducted to explore the efficacy of grape pomace(Vitis vinifera) on growth performance, apparent total tract digestibility of nutrients, blood profile, and meat quality in commercial broilers.Four hundred broiler chicks(3-d-old) were randomly allotted to 4 dietary treatments for 28 d.Each treatment had 5 replicates with 20 birds per replicate.The dietary treatments were 1) control, 2)5 g/kg grape pomace(GP), 3) 7.5 g/kg GP, and 4) 10 g/kg GP supplemented in diets after drying.Supplementation of GP did not show linear effects(P > 0.05) on body weight(BW) gain, however, quadratic effects(P < 0.05) on BW gain were observed during d 0 to 7 and d 8 to 14.Body weight gain, feed intake,and feed conversion ratio remained unaffected during d 22 to 28 and overall period.The nutrient digestibility studies conducted at the end of the feeding trial did not show(P > 0.05) any effect due to GP supplementation, except a quadratic trend(P=0.07) for digestibility of ash was observed.Serum levels of glucose, triglyceride, and high-density lipoprotein cholesterol were not affected(P > 0.05), however,total cholesterol and serum immunoglobulin G levels showed quadratic effects(P < 0.05) due to GP supplementation.The thio-barbituric acid reactive substances values in breast meat linearly decreased(P < 0.01) in supplemented groups at 0, 5, and 10 d of storage showing linear effects due to GP supplementation, and quadratic effects were also observed at 5 and 10 d of storage.The meat color value such as redness was also decreased(P < 0.05) in supplemented groups showing both linear and quadratic effects.Overall, it could be concluded that GP supplementation showed quadratic effects on BW gain during early growth stages and was effective in reducing serum cholesterol level and improving meat quality parameters in broilers.
基金Spanish Government(PID2019-105924RB-I00 MCIN/AEI/10.13039/501100011033,RED2018-102407-T)to CE,and(AGL2014-53771-R,AGL2017-87591-R)to LEHCastilla-La Mancha Government(SBPLY/17/180501/000287 and SBPLY/21/180501/000033)to CE.+1 种基金AM-G was recipient of a PhD grant from Fundación Tatiana Pérez de Guzmán el BuenoEU FEDER funds complemented all the grants.
文摘Root-knot nematodes(RKNs)are obligate endoparasites that feed on their host plants to complete its life cycle,representing a major threat to agriculture and economy worldwide.The development of new management strategies becomes essential as effective chemical nematicides are progressively being restricted.Hence,we analysed grape pomace-derived biochars,pyrolysed at 350℃(BC350)and 700℃(BC700),focusing on their potential for RKN control.The thermal treatment of grape pomace caused an increase in the concentration of carbon and plant macro-and micronutrients,which were largely present in a water-soluble form.Synchrotron radiation-based Fourier transform infrared microspectroscopy data showed a general loss of carboxylic functional groups during pyrolysis,partially contributing to the alkalinisation of both biochars,mostly in BC700.Scanning electron microscopy coupled with energydispersive X-ray spectroscopy analysis revealed a highly porous structure filled with different crystals composed of elements such as K,Ca,Mg,P,Si or Al,which could be a suitable environment for the growth of microorganisms.Biochar-derived aqueous extracts showed phytotoxicity to tomato seedlings at high concentrations,and disappeared upon dilution,but no toxic effect was observed on the nematode’s infective stage.However,the infective and reproductive traits of a Meloidogyne javanica population in tomato were significantly reduced(i.e.egg masses and eggs per plant)in washed-biochar-treated soil in pots(0.75%;BC350W).Therefore,the large amount of grape waste generated after wine production can be transformed into a valuable product such as biochar,effective for RKNs control,thus reducing the waste management problem and contributing to a circular economy.
基金funded by GAL“Colli Esini San Vicino”under PIANO DI SVILUPPO LOCALE 2014-2020,BANDO MISURA 19.2.16.2:Attivazione di progetti di innovazione tra imprese e mondo della ricerca e della consulenza nei settori“smart”.
文摘Grape pomace contains high amounts of bioactive compounds,mainly polyphenols,with different concentrations depending on several factors:grape variety,vinification procedures,even within the same cultivar variation may be due to the geographic regions and wine vintage.Therefore,phenolic,antioxidant,macro-and micro-nutritional composition of wine waste(pomace and seed)originating from Lacrima di Morro d’Alba red grape variety and pomace of Verdicchio white variety were evaluated for the first time.LC-MS/MS analysis showed the presence of 32 phenolic compounds.The phenolic profile was different in pomace of both varieties:white grape pomaces showed the predominance of flavan-3-ols,while anthocyanins were predominant in red pomaces.Comparing seeds and pomace of Lacrima di Morro d’Alba,catechin and epicatechin are representative com-pounds in red grape seeds,while malvidin-3-galactoside and petunidin-3-glucoside are the most abundant compounds in pomace of all wineries.Highest TPC and antioxidant activities determined by UV-vis spectro-photometer were observed in seed samples.High dietary fibers,polyunsaturated fatty acids,minerals and protein contents were observed in all samples.Wine byproducts of both grape varieties appeared to be a good source of phenolic and nutritional compounds;therefore,they could be a cheap alternative for phenolics production and development of new functional foods.
文摘The pisco and wine industry produces hundreds of tons of grape pomace each year in Chile,generating environmental problems,and demanding urgent strategies for its management.The aim of this work was to study the pisco grape pomace based on a physicochemical characterization,an iron/copper speciation analysis,and the optimization for polyphenols recovery,establishing the polyphenolic profile,antioxidant properties,and the Fe^(2+)/Cu^(2+) chelating activity,to promote their revalorization as an ingredient with potential application in the food industry.The chemical characterization showed mainly high values for crude protein(15.36%dw)and potassium(9240.66 mg/kg).The Fe/Cu speciation depicted that iron and copper soluble forms in pisco pomace flour represented 70.57%and 52.18%,respectively,regarding total content.The optimized extract showed mainly pyrogallol,catechin and epicatechin,with concentrations of 1078.43±60.14μg/g,883.20±7.57μg/g and,751.76±23.04μg/g,respectively,with a relevant antioxidant capacity by Oxygen Radical Absorbance Capacity(ORAC)of 1402.15μmol TE/g dw GPE and,a better chelating ability to complex Fe^(2+) than Cu^(2+).The pisco pomace was for the first time chemically characterize,showing it as a potential source of minerals and antioxidant biocompounds,making it a good candidate for nutritional applications,as a rich source of organic matter or even could be potentially utilized to produce value-added commodities,toward a circular economy.
文摘Interaction between dietary polyphenol and proteins including digestive enzymes may result in reduced digestibility of food macronutrients, thus lowering absorption of nutrients that contributing to high energy accumulation in human body. The objective of this study was to investigate the effect of grape seed polyphenol extract （GSPE） on the digestibility of starch, food lipid and food protein by digestive enzymes such as u-amylase, lipase, pepsin and trypsin. The digestion of each substrate was conducted at the optimal pH and temperature of specific enzyme. Bread containing different amount of grape pomace was used as a real food model and its digestion was conducted under simulated digestion condition. Concentrations of reducing sugar, fatty acid and amino acids in enzyme digested mixtures were determined as indicators of starch, lipid and protein digestions, respectively. Results indicate that GSPE significantly inhibited the digestion of starch, cooking oil and casein, but did not inhibit digestion of whey protein and egg white protein. Instead, the digestion of egg white and whey protein by trypsin was moderately enhanced in the presence of GSPE. However, under simulated human digestion condition, the grape pomace in the bread significantly reduced the digestibility of bread starch and protein.
基金CUM supported by grants from the VINCI-DI from Pontificia Universidad Católica de Valparaíso(grants no.039.338/2023 and 039.369/2023).
文摘Anthocyanins,water-soluble vacuolar pigments found in various fruits and vegetables,exhibit vibrant red,purple,or blue hues contingent upon their pH levels.The stability of these pigments depends on pH.Due to that,conventional extraction methods use volatile organic acidic solvents in solid-liquid extractions(SLE).Despite the widespread use of such solvents,the molecular mechanisms governing the stability of anthocyanins during SLE with different solvents remain inadequately explored.This study aimed to enhance the understanding of anthocyanin stability by identifying alternative neoteric solvents,specifically hydrophilic ionic liquids(ILs).A COSMO-RS prescreening was conducted to evaluate the impact of solvent cations and anions on the anthocyanin skeleton during extraction from grape pomace.The results revealed that acetate-based ILs exhibited the highest affinity for anthocyanins.However,experimental validation demonstrated that hydrogen sulfate anion-based ILs,particularly[bmim][HSO_(4)],yielded the most favorable outcomes,with approximately 4 mg/g of total anthocyanin equivalent at 298.15K while maintaining low pH values ensuring stability for anthocyanin molecules.Interestingly,the choice of cations within the ILs did not significantly influence the results.The main extraction mechanism is attributed to hydrogen bonding interaction.Thus,this research not only identifies an effective solvent for anthocyanin extraction but also sheds light on the crucial role of the neoteric solvent’s acid characteristics in maintaining the structural integrity of these valuable pigments.
文摘Metabolic syndrome is considered a worldwide epidemic health problem. The manifestations include obesity, dyslipidemias, elevation of arterial blood pressure, and insulin resistance. The wine waste is composed mainly of skin, seed and grape pomace, and is a source of phenolic compounds. Previous studies have demonstrated that grape phenolic compounds have antioxidants and anti-inflammatory properties, acting directly in the pathogenic process of several diseases. In order to improve the bioavailability and bioactivity of these compounds, enzymatic biotransformation reactions were developed.The aimed of this work was to evaluate whether phenolic extracts produced with wine waste by biotransformation with Tannase (tannin acyl hydrolase), were able to attenuate the metabolic syndrome manifestations like oxidative stress and reduce the inflammatory parameters in vitro assays.Four different extracts were produced and the non-citotoxic concentrations of samples used (100, 200 and 500 μg/mL) were determined by MTT assay. The inflammatory response was induced in macrophages (RAW 264.7) culture using LPS (Lipopolysaccharide). The biotransformed extracts were able to reduce the TNF-α cell culture supernatant concentration by about 44%;and the IL-6 secretion was reduced by 82%. All the extracts demonstrate efficacy in reduction of intracellular reactive oxygen species (ROS) production and the same was observed for NO (nitric oxide) concentration in the cell culture supernatant after the administration of extracts. These results indicated the strong potential of employing phenolic wine waste extracts on the modulation of metabolic syndrome parameters, use that also brings environmental and socioeconomic advantages, since it brings an alternative for the use of residues.
基金the Institutional Ethics Committee of Universidad Autónoma de Ciudad Juárez(CIEB-2019-1-051).
文摘Grape pomace is the main byproduct of the wine industry and an important source of dietary fiber and phenolic compounds.Grape pomace powder(GPP)partially substituted 8,10,12,15,and 25%of the wheat flour in bread formulations.The proximate composition,total dietary fiber content,phenolic compounds,texture profile,color,and bioaccessibility of phenolic compounds in vitro were measured in the bread.Bread sensory acceptance by con-sumers was determined using a 9-point hedonic scale.Compared with the control bread(CB),the 8%GPB-substi-tuted bread presented the best results and exhibited an increase in total protein content(7.5%)and total dietary fiber content(6.1%).The total phenolic content was greater in GPB(5.1 mg GAE/g)than in CB(2.1 mg GAE/g).Adding GPP to the bread affected the color,and the color of the GPB-treated bread was darker than that of the CB-treated bread.Still,no significant differences were detected regarding the texture profile or consumer sensory acceptance between the GPB-treated and CB-treated bread.The in vitro analysis of phenolic compound bioaccessibility revealed no differences between the two samples during gastrointestinal digestion.GPP is an interesting byproduct that can be used in bakery.The replacement of 8%of the bread with GPP increased the nutritional content of the bread,particularly the protein,total dietary fiber,and total phenolic content,without affecting the texture or sensory accept-ance of the bread.To understand the possible beneficial effect of GPB on consumers,further research on the bioavail-ability of phenolic compounds and the impact of dietary fiber increment needs to be assessed.
