Biotransformed grape pomace as a potential source of anti-inflammatory polyphenolics: Effects in Caco-2 cells

Martins, Isabela Mateus; Macedo, Gabriela Alves; Macedo, Juliana Alves

doi:10.1016/j.fbio.2020.100607

Cited by 25 publications

(24 citation statements)

References 57 publications

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“…The chemical composition of grape pomace of white and red varieties is variegated; it includes components of various nature -polyphenols, polysaccharides, nitrogenous matters, vitamins, major and minor nutrients; and lipids contained in seeds. Their sustainable use will make it possible to produce various food products, including with functional properties [1,2,3,4,5], and antiradical and antioxidant activity [6,7,8,9, 10] -viz., polyphenol concentrates, grape oil, soft drinks, dietary fibres, etc. [11,12,13,14,15].…”

Section: Introductionmentioning

confidence: 99%

Study of phenolic compounds and lipids of grape pomace

et al. 2021

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The article is devoted to the research of the makeup of phenolic compounds and fatty acids of grape pomace. The phenolic compounds were identified in skin and seed extracts and in extracts of skin-and-seed mixtures; the fatty acids – in grape oil generated by direct pressing. It was established that anthocyanins were present mainly in the skins. Low concentrations of ten components of the anthocyanin complex were identified in the Saperavi seeds. Maximum amounts of anthocyanins were found in the Saperavi skins. The concentration of quercetin distinguished by a PP-vitamin activity was by 1.5 to 2.0 times higher in the skin-andseed mixtures, especially of Roesler grapes, than in the skin itself. Maximum amounts of flavan-3-ols, hydroxy-cinnamic and hydroxybenzoic acids and oligomeric procyanidins, as well as the highest antioxidant activity were observed in the skin-and-seed mixture. The highest value of the correlation factor was observed in cases of interaction of antioxidant activity and concentration of procyanidins (r = 0.83), antioxidant activity and concentration of anthocyanins (r = 0.78), and antioxidant activity and concentration of flavan-3-ols (r = 0.75). Among the flavan-3-ols, it was (+)-D-Catechin that prevailed in grape seeds, with its concentration in the Pinot Noir extract (OAO APF Fanagoria) reaching 468 mg/dm3. Maximum concentration of Epigallocatechin-gallate was observed in the Saperavi and Pinot Noir seeds. As regards the concentration of hydroxy-cinnamic acids in the seeds, n-coumaric acid (Ancellotta, Saperavi) stood apart among the others; gallic acid (Saperavi, Ancellotta) came forward among the hydroxy-benzoic acids. In the reviewed samples of grape seeds, procyanidins of groups В1 , В2 and В3 distinguished by high antioxidant activity prevailed. Prevalence of linoleic and oleic acids was established for grape oil extracted from the seeds of such red grape varieties as Cabernet Sauvignon, Pinot Noir and Saperavi. Maximum concentrations of oleic acid were found in the Pinot Noir and Riesling seeds. Palmitic and stearic acids were also available in rather high concentrations in the grape oil.

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Section: Introductionmentioning

confidence: 99%

Study of phenolic compounds and lipids of grape pomace

et al. 2021

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“…The tannase-biotransformed grape pomace extracts were evaluated to prove intestinal anti-inflammatory activity using an in vitro colon model. This research mentioned that the biotransformation improved the anti-inflammatory effect in Caco-2 cells, indicating that the application of a bioprocess in grape residues may contribute to the development of new ingredients and nutraceuticals with anti-inflammatory potential [77]. Various agricultural wastes (coffee husk, tamarind seed powder, bagasse, groundnut oil cake, wheat bran and rice bran) and solid substrates (bengal gram powder (Cicer arietinum), black gram flour (Vigna mungo L.), green gram flour (Phasleolus aureus), barley (Hordeum vulgare), millet flour (Peninsetum glaucum), ragi (Eleusine coracana), oats (Avena sativa), corn flour and rice flour) were evaluated to produce tannase by Lactiplantibacillus plantarum [78].…”

Section: Agro-industrial Wastes To Obtain Tannasesmentioning

confidence: 97%

Application of Lactic Acid Bacteria in Fermentation Processes to Obtain Tannases Using Agro-Industrial Wastes

et al. 2021

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Bacteria have been used in the food industry to produce flavors, dyes, thickeners, and to increase food value, because bacterial fermentations favor the obtention of different metabolites such as tannins and different nutritional compounds in food. Lactiplantibacillus plantarum was one the first species to be studied for industrial purposes, and its efficacy to obtaining tannins using fermentation processes. Bacterial fermentation helps to obtain a product with an added value of better quality and without the need to use strong solvents that can reduce their quality and safety. To release tannins, it is necessary to subject the substrate to different conditions to activate the enzyme tannin acyl hydrolase (tannase). The tannase-released compounds can have beneficial effects on health such as antioxidant, anticancer and cardioprotective properties, among others. Therefore, this review analyzes tannase release and other metabolites by fermentation processes.

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“…The enzymatic biotransformation of GP Moscato Branco through a tannase produced by Paecilomyces variotii generated an extract 21 times more concentrated in gallic acid compared to that which did not undergo this treatment (Martins et al, 2016). The highest concentration of gallic acid in this extract may have been responsible for intensifying its anti-inflammatory potential, when tested in vitro in a colon model, fighting Caco-2 cells-induced inflammation (Martins et al, 2020).…”

Section: Recovery Of Phenoli C Comp Ounds From G R Ape Re S Idue By Enz Ymati C Tre Atmentmentioning

confidence: 98%

“…Grape pomace (GP) keeps several nutrients and bioactive phenolic compounds of high added value, such as anthocyanins, catechins, epicatechins, quercetin, proanthocyanidins, resveratrol, and gallic acid (Sirohi et al, 2020). Many of these compounds have antioxidant (Tabart et al, 2009), antimicrobial (Silva et al, 2018), anti-inflammatory (Martins et al, 2020), and anticarcinogenic (Tian et al, 2020) properties and have been positively associated with prevention or treatment of diseases such as diabetes (Kato-Schwartz et al, 2020) and hypertension (Rasines-Perea et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

New trends in the use of enzymes for the recovery of polyphenols in grape byproducts

et al. 2021

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Residues from wine and juice processing still contain about 70% of the phenolic compounds in grapes. These compounds are valued for having several bioactive properties that are explored in the pharmaceutical and food sectors. This paper aims to summarize the most recent advances in the use of enzymatic techniques for the recovery of bioactive compounds from GP for industrial application. For this, we analyzed scientific articles and patent applications from the last 20 years in the main indexed and patent databases. Among the most used enzymes in the recovery of bioactive compounds in wastes, cellulases, pectinases, tannases, glucoamylases, and proteases such as trypsin and chymotrypsin, are the most important. As a result, extracts are obtained with greater retrieval of compounds such as anthocyanins, gallic acid, catechins, epicatechins, and trans-resveratrol and the improvement of coloring, anti-inflammatory, antioxidant and vasoprotective properties. Although the use of enzymes for the recovery of phenolics is an old strategy, the number of studies focusing on the functional characteristics and industrial applicability of the extracts obtained has been recently growing. Practical applicationsPhenolic compounds have acted as anti-inflammatories, antioxidants, anticarcinogens, and antimicrobials, being additives or relevant ingredients for various products in the food and pharmaceutical industry. Although there are several techniques for extracting/recovering phenolics from grape pomace, there is still no agreement on which method is ideal. In recent years, several extractions methods have been applied in seeking optimized conditions to recover phenolics from grape residues. Among them, the use of enzymes has been gaining attention for being considered a green and promising technology. The present study aims to carry out a review that would bring a new perspective to the recovery of bioactive compounds from grape residues by enzymatic techniques, with a view to industrial purpose.

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Biotransformed grape pomace as a potential source of anti-inflammatory polyphenolics: Effects in Caco-2 cells

Cited by 25 publications

References 57 publications

Study of phenolic compounds and lipids of grape pomace

Study of phenolic compounds and lipids of grape pomace

Application of Lactic Acid Bacteria in Fermentation Processes to Obtain Tannases Using Agro-Industrial Wastes

New trends in the use of enzymes for the recovery of polyphenols in grape byproducts

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