Valorization of Algerian Grape Pomace Seeds: Extraction of Bioactive Compounds, Prevention and Treatment of Experimental Inflammatory Bowel Diseases

Zineb, Saadoune; Laribi, Hassiba Habchi; Benali, Yasmine; Brahimi, A.; Bennani, Rima; El-hadi, Djamel

doi:10.1007/s12649-021-01400-6

Cited by 9 publications

(4 citation statements)

References 34 publications

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“…Meini and coauthors [80] reported the potential of using grape marc as a substrate for production of industrial enzymes and gallic acid. Saadoune and coauthors [81] used the seeds from grape marc as a source of bioactive compounds in bowel diseases.…”

Section: Potential Uses For the Grape Wastesmentioning

confidence: 99%

Valorization of Wastes Generated in Organic Grape Processing

Zanini,

Silvestre,

Baldasso

et al. 2024

Braz. arch. biol. technol.

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The development potential of byproducts from wastes of grape processing can be a promising alternative due to environmental questions. Moreover, there is the possibility of using this material in the development of products with added value. In this study, the wastes of grape skin (GSk), grape seed (GSe), and defatted grape seed with skin fragments (DGS) from 'Ives noir' grape (Vitis labrusca L.), grown under organic farming conditions, had their chemical composition and physical-chemical properties evaluated. Parameters of chemical composition, contents of phenolic compounds, total anthocyanins, flavonoids, and minerals, the antioxidant capacity, and water sorption capacity were evaluated. The wastes of grape were also analyzed by FTIR and TG/DTG. All residues had a high fiber content (54.1 -74.3 wt.%), the DGS waste had the highest contents of phenolic compounds as flavonoids, and the GSk waste had the highest content of total anthocyanins. Antioxidant capacity values were higher in the ABTS + method, with no statistical difference. On the other hand, in the DPPH antioxidant assay, the DGS and GSe wastes had higher antioxidant activity; these wastes also had greater thermal stability. The GSk waste had the highest water sorption capacity. The results show that the wastes from grape processing have the potential to be reused in applications with more value added. HIGHLIGHTS• Up to a third of the grape produced for processing is discarded as waste, without valorization.• Wastes of grape processing are rich in compounds with biological activity.• This kind of waste is also rich in nutrients making it useful for plant fertilization.• Wastes from grape processing have the potential to be reused in applications with more added value.

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Section: Potential Uses For the Grape Wastesmentioning

confidence: 99%

Valorization of Wastes Generated in Organic Grape Processing

Zanini,

Silvestre,

Baldasso

et al. 2024

Braz. arch. biol. technol.

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“…With regards to IBD management, bioactive compounds are studied extensively, accompanied by some observations postulated that consumption of plants and food rich in bioactive compounds can modulate the disease process in IBD. The antioxidant activity of polyphenols is considered to improve the inflammation induced in mice in a study by [ 149 ]. They noticed that the marked histological inflammatory features of colitis in the tested mice’s colon were markedly diminished with the use of (0.15 and 0.1 mg) phenolic extracts from grape pomace seeds.…”

Section: The Role Of Bioactive Compounds In Modulating Inflammatory P...mentioning

confidence: 99%

Emerging Paradigms in Inflammatory Disease Management: Exploring Bioactive Compounds and the Gut Microbiota

Benameur,

Porro,

Twfieg

et al. 2023

Brain Sciences

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The human gut microbiota is a complex ecosystem of mutualistic microorganisms that play a critical role in maintaining human health through their individual interactions and with the host. The normal gastrointestinal microbiota plays a specific physiological function in host immunomodulation, nutrient metabolism, vitamin synthesis, xenobiotic and drug metabolism, maintenance of structural and functional integrity of the gut mucosal barrier, and protection against various pathogens. Inflammation is the innate immune response of living tissues to injury and damage caused by infections, physical and chemical trauma, immunological factors, and genetic derangements. Most diseases are associated with an underlying inflammatory process, with inflammation mediated through the contribution of active immune cells. Current strategies to control inflammatory pathways include pharmaceutical drugs, lifestyle, and dietary changes. However, this remains insufficient. Bioactive compounds (BCs) are nutritional constituents found in small quantities in food and plant extracts that provide numerous health benefits beyond their nutritional value. BCs are known for their antioxidant, antimicrobial, anticarcinogenic, anti-metabolic syndrome, and anti-inflammatory properties. Bioactive compounds have been shown to reduce the destructive effect of inflammation on tissues by inhibiting or modulating the effects of inflammatory mediators, offering hope for patients suffering from chronic inflammatory disorders like atherosclerosis, arthritis, inflammatory bowel diseases, and neurodegenerative diseases. The aim of the present review is to summarise the role of natural bioactive compounds in modulating inflammation and protecting human health, for their safety to preserve gut microbiota and improve their physiology and behaviour.

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“…GP seeds, at doses of 0.05, 0.1, and 0.15 mg, have a protector effect against ulcerative colitis induced in laboratory mice by acetic acid, as observed by histological examination ( Figure 3 , Table 2 ). Colon sections of the treated animals revealed the absence of epithelial lesions and the presence of a few rare inflammatory cells in the mucosa by the 7th day of the treatments, indicating the inhibition of the colonic inflammation induced by acetic acid [ 113 ]. These results are following the ones reported above for GP, i.e., seeds also produced modulation of antioxidant status and inflammation.…”

Section: Health Benefitsmentioning

confidence: 99%

The Wine Industry By-Products: Applications for Food Industry and Health Benefits

Ferrer‐Gallego

Silva

2022

Antioxidants

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Each year, 20 million tons of wine by-products are generated, corresponding to 30% of the total quantity of vinified grapes. Wine by-products are a source of healthy bioactive molecules, such as polyphenols and other molecules (pigments, fibers, minerals, etc.). The abundance of bioactive compounds assures a promising future for nutritional foodstuff production. Wine by-products can be used to fortify aromatized waters and infusions, bread, pasta, dairy products, alcohol, sugary beverages, and processed foods. These innovative products are part of the Mediterranean diet and are of great interest to both human and environmental health. Pre-clinical studies show that consumption of food produced with wine by-products or with their extracts attenuates the inflammatory state and increases antioxidant status. As such, wine by-products provide protective effects against the underlying pathophysiological hallmarks of some chronic diseases such as atherosclerosis, diabetes, hypertension, obesity, and cancer. However, the poor bioavailability warrants further investigation on how to optimize the efficacy of wine by-products, and more clinical trials are also needed. The scientific evidence has validated the uses of the dietary nature of wine by-products and has helped to promote their use as a functional food to prevent chronic human diseases.

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Valorization of Algerian Grape Pomace Seeds: Extraction of Bioactive Compounds, Prevention and Treatment of Experimental Inflammatory Bowel Diseases

Cited by 9 publications

References 34 publications

Valorization of Wastes Generated in Organic Grape Processing

Valorization of Wastes Generated in Organic Grape Processing

Emerging Paradigms in Inflammatory Disease Management: Exploring Bioactive Compounds and the Gut Microbiota

The Wine Industry By-Products: Applications for Food Industry and Health Benefits

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