ACE Inhibitory and Antihypertensive Activities of Wine Lees and Relationship among Bioactivity and Phenolic Profile

Abstract

Wine lees (WL) are by-products generated in the winemaking process. The aim of this study was to investigate the angiotensin-converting enzyme inhibitory (ACEi) activity, and the blood pressure (BP) lowering effect of WL from individual grape varieties. The relationship among their activities and phenolic profiles was also studied. Three WL, from Cabernet, Mazuela, and Garnacha grape varieties, were firstly selected based on their ACEi properties. Their phenolic profiles were fully characterized by UHPLC-ESI-Q-TOF-MS. Then, their potential antihypertensive effects were evaluated in spontaneously hypertensive rats (SHR). BP was recorded before and after their oral administrations (2, 4, 6, 8, 24, and 48 h) at a dose of 5 mL/kg bw. Cabernet WL (CWL) exhibited a potent antihypertensive activity, similar to that obtained with the drug Captopril. This BP-lowering effect was related to the high amount of anthocyanins and flavanols present in these lees. In addition, a potential hypotensive effect of CWL was discarded in normotensive Wistar–Kyoto rats. Finally, the ACEi and antihypertensive activities of CWL coming from a different harvest were confirmed. Our results suggest the potential of CWL for controlling arterial BP, opening the door to commercial use within the wine industry.

Blood Pressure-Lowering Effect of Wine Lees: Dose-Response Study, Effect of Dealcoholization and Possible Mechanisms of Action

“…The BP-lowering effect of these WL was mainly associated with two phenolic families, namely flavanols and anthocyanins. In addition, a potential hypotensive effect of this WL was ruled out in normotensive rats, linking their BP-lowering effect to a hypertensive state [23]. In addition, the efficacy of enzyme-assisted extraction using Flavourzyme ® to release phenolic compounds from a non-soluble fraction of WL was also recently shown in other study from our group [24].…”

“…Table 1 shows WLPW characterization as well as its ACEi and antioxidant activities. ACEi activity was measured as previously reported by our group [23]. Fluorescence measurement at 60 min (37 • C) as well as λex 360 nm and λem 400 nm were used to determine the activity.…”

“…WLPW was analyzed by a UHPLC-ESI-Q-TOF-MS system using 1290 UHPLC Infinity II series coupled to a Q-TOF/MS 6550 (Agilent Technologies, Palo Alto, CA, USA) according to López-Fernández-Sobrino et al [23]. Both negative and positive ionization ([M-H]− or [M-H]+) were used to identify parental ions and fragmentation patterns.…”

“…They are the sediments that remain at the bottom of wine fermenters once wine has been elaborated and racked [22]. Recently, our group has evidenced the antihypertensive effect of WL from grapes of the Cabernet variety in spontaneously hypertensive rats (SHR) after an acute administration [23]. Animals were administered the soluble fraction of WL obtained by centrifugation.…”

“…Both studies highlight the potential of WL and their derived products to manage HTN, opening the door to their commercial use not only within the wine industry, but also for other industrial sectors such as nutraceutical and functional food companies. In this regard, the cheap and easy process for the obtainment of the soluble fraction of WL at an industrial level and the low dose necessary to achieve its antihypertensive effect [23], opens the door to its commercial use as a great value-added product. Nevertheless, the drying of the soluble fraction of WL is essential for its use as nutraceutical or food ingredient.…”