Autor segons l'article: Raúl López-Fernández-Sobrino; Maria Margalef; Cristina Torres-Fuentes; Javier Ávila-Román; Gerard Aragonès; Begoña Muguerza; Francisca Isabel Bravo
Departament: Bioquímica i Biotecnologia
e-ISSN: 2076-3921
Autor/s de la URV: Aragonès Bargalló, Gerard / Ávila Román, Francisco Javier / Bravo Vázquez, Francisca Isabel / López Fernández, Raul / MARGALEF JORNET, MARIA / Muguerza Marquínez, Maria Begoña / Torres Fuentes, Cristina
Paraules clau: Uhplc Spontaneously hypertensive rats Phenolic compounds Hypertension Hydrolysate Grape by-products Enzymatic hydrolysis Bioactive compounds
Resum: The antihypertensive effect of the soluble fraction of wine lees (WL) from Cabernet variety grapes was recently reported by our group. This blood pressure (BP)-lowering effect was attributed to the presence of flavanols and anthocyanins. In this context, phenolic-enriched wine lees (PWL) could potentially exhibit a stronger bioactivity. Therefore, the aim of this study was to obtain a soluble fraction of WL with increased phenolic content and evaluate its functionality. The PWL were obtained using an enzyme-assisted extraction based on the hydrolysis of WL proteins with Flavourzyme®. They contained 57.20% more total phenolic compounds than WL, with anthocyanins and flavanols being the largest families present. In addition, PWL also showed greater angiotensin-converting enzyme inhibitory and antioxidant activities. Finally, the antihypertensive activity of the PWL was evaluated in spontaneously hypertensive rats. A single dose of 5 mL/kg body weight of PWL showed a greater BP-lowering effect than the one shown by WL. Moreover, this antihypertensive effect was more prolonged than the one produced by the antihypertensive drug Captopril. These results demonstrate that enzymatic protein hydrolysis is a useful method to maximize the extraction of phenolic compounds from WL and to obtain extracts with enhanced functionalities. View Full-Text
Àrees temàtiques: Química Physiology Molecular biology Medicina ii Medicina i Interdisciplinar Food science & technology Food science Farmacia Engenharias ii Clinical biochemistry Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Chemistry, medicinal Cell biology Biotecnología Biodiversidade Biochemistry & molecular biology Biochemistry
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: franciscaisabel.bravo@urv.cat franciscojavier.avila@urv.cat gerard.aragones@urv.cat begona.muguerza@urv.cat cristina.torres@urv.cat
Identificador de l'autor: 0000-0002-6468-3088 0000-0001-9766-8178 0000-0001-7384-8588 0000-0002-2917-6910
Data d'alta del registre: 2024-07-27
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://www.mdpi.com/2076-3921/10/4/517
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Antioxidants. 10 (4): 517-517
Referència de l'ítem segons les normes APA: Raúl López-Fernández-Sobrino; Maria Margalef; Cristina Torres-Fuentes; Javier Ávila-Román; Gerard Aragonès; Begoña Muguerza; Francisca Isabel Bravo (2021). Enzyme-Assisted Extraction to Obtain Phenolic-Enriched Wine Lees with Enhanced Bioactivity in Hypertensive Rats. Antioxidants, 10(4), 517-517. DOI: 10.3390/antiox10040517
DOI de l'article: 10.3390/antiox10040517
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2021
Tipus de publicació: Journal Publications
Repositori URV