Antioxidant and Anticancer Activity of Vitis vinifera Extracts in Breast Cell Lines

Abstract

Vitis vinifera extracts have been shown to possess antioxidant activity because of their polyphenol content. In addition, their therapeutic potential against several diseases, including cancer, has been reported. In this study, we produced twelve extracts from the seeds, fruit, leaves, and wood of the Vitis vinifera Airen variety using different extraction methodologies and measured their total polyphenol content (TPC). We also determined their antioxidant and antiproliferative effects against normal cells and evaluated the most potent extract against a panel of breast cancer cell lines. We found that the extracts produced by the seeds of Vitis vinifera had a higher TPC compared to the other parts of the plant. Most extracts produced from seeds had antioxidant activity and did not show cytotoxicity against normal breast cells. The extract produced from whole organic seeds of white grape showed the best correlation between the dose and the ROS inhibition at all time points compared to the other seed extracts and also had antiproliferative properties in estrogen-receptor-positive MCF-7 breast cancer cells. Its mechanism of action involves inhibition of proteins Bcl-2, Bcl-xL, and survivin, and induction of apoptosis. Further investigation of the constituents and activity of Vitis vinifera extracts may reveal potential pharmacological applications of this plant.

Grape Pomace as a Renewable Natural Biosource of Value-Added Compounds with Potential Food Industrial Applications

“…In addition, the choice of extraction solvent and even the sample/solvent ratio are important in achieving good recovery of the compounds. Several researchers have reported the design and optimization of emerging extraction procedures, such as supercritical fluid extraction (SFE) [31,32], microwave-assisted extraction (MAE) [33][34][35], PLE [16,36], ultrasound-assisted extraction (UAE) [35,37], enzymatic extraction [38], among others, to maximize the yield of value-added compounds (e.g., phenolic compounds, anthocyanins, fibers, proteins) from grape pomace for various applications in food, agriculture, pharmaceuticals, and cosmetics [12,[39][40][41][42]. These emerging extraction techniques have been proposed for the recovery of phenolic compounds from grape pomace with the main objective of reducing extraction time, solvent volume, and cost, as well as increasing sustainability [30,43].…”

“…The growing attention to grape pomace, the most important by-product of wineries, is mainly due to the bioactivity of the high-value-added compounds, including phenolic compounds, flavonoids, anthocyanins, volatile organic compounds (VOCs), minerals, fibers, hemicellulose, as well as their potential application various industrial sectors, such as pharmaceuticals, cosmetics, nutraceuticals, agriculture, livestock, and in energy recovery systems, Figure 4 [12,[39][40][41][42]. However, in the current review, only industrial food applications will be discussed.…”