Obtaining from Grape Pomace an Enzymatic Extract with Anti-inflammatory Properties

Abstract

Grape pomace, a winemaking industry by-product, is a rich source of bioactive dietary compounds. Using proteases we have developed an enzymatic process for obtaining a water-soluble extract (GP-EE) that contains biomolecules such as peptides, carbohydrates, lipids and polyphenols in soluble form. Of especial interest is its high polyphenol content (12 %), of which 77 % are flavonoids and 33 % are phenolic acids. The present study evaluates in vitro the potential anti-inflammatory effect of GP-EE by monitoring the expression of inflammatory molecules on N13 microglia cells stimulated with lipopolysaccharide (LPS). GP-EE decreases the mRNA levels of the inflammatory molecules studied. The molecules under study were as follows: inducible nitric oxide synthase (iNOS), tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), the ionized calcium binding adaptor molecule-1(Iba-1) and the Toll like receptor-4 (TLR-4), as well as the iNOS protein level in LPS-stimulated microglia. Our findings suggest that, as a result of its ability to regulate excessive microglial activation, GP-EE possesses antiinflammatory properties. Therefore, acting as a chemopreventive agent, it may be of therapeutic interest in neurodegenerative diseases involving neuroinflammation. We can, therefore, propose GP-EE as a useful natural extract and one that would be beneficial to apply in the field of functional foods.

Recovery of polyphenols from red grape pomace and assessment of their antioxidant and anti-cholesterol activities

“…Incubation temperature only determined minor differences in extract composition (Table 1). While gallic acid, catechins, quercetin and its derivatives have been found in pomace extracts [7,8,11], in this paper we also found the presence of rutin, vanillin, vanillic acid, epigallocatechin and epigallocatechin gallate. Phenolic acids (hydroxycinnamic and hydroxybenzoic acids) and stilbenes have been reported previously in pomace extracts also obtained after enzymatic digestion [7,11].…”

“…The beneficial influence on human health of grape and wine phenols has been increasingly investigated with evidences provided for their protective effects against chronic diseases such as cancer, neurodegeneration and cardiovascular pathologies [5]. Grape polyphenols have also been shown to have anti inflammatory and anti microbial properties [4,6,7]. Due to their biological and chemical properties, grape pomace extractable components may have many applications: as ingredients of functional foods and feeds, cosmetics and nutraceuticals; as natural colorants and preservatives of foods [2 4].…”

Red Wine Grape Pomace Attenuates Atherosclerosis and Myocardial Damage and Increases Survival in Association with Improved Plasma Antioxidant Activity in a Murine Model of Lethal Ischemic Heart Disease

“…Thus, the reduction in circulating TNF-α levels seen in our work may be related to the anti-inflammatory properties of polyphenols and anthocyanins. In fact, grape pomace prevented the pro-inflammatory response of microglia cells in response to lipopolysaccharide (LPS), decreasing the expression of several inflammatory molecules, including TNF-α and IL-1β [48].…”

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

“…Furthermore, they can lyse α-1,6 bonds at amylopectin branch points (Raveendran et al, 2018). The strategic use of endoproteases aims to degrade proteins that bind phenolics to increase the availability of these compounds (Rodríguez-Morgado et al, 2015).…”