Valorización de lías de vino como ingredientes antihipertensivos

Identifier:  imarina:9335147

Handle: https://hdl.handle.net/20.500.11797/imarina9335147

Authors:  Bravo, F.I.; López-Fernández-Sobrino, R.; Muguerza, B.

Abstract:
Some winery by-products have been used to obtain phenolic-enriched extracts with antihypertensive effects. However, the presence of antihypertensive compounds in wine lees (WL) remains unexplored. Therefore, the aim of our study was to evaluate whether WL could be a source of antihypertensive compounds. The blood pressure-lowering effect of the liquid fraction of five WL was evaluated in spontaneously hypertensive rats (SHR) after acute administration (5 mL/kg). One of the tested WL exhibited potent antihypertensive effects, which were associated with their high content of flavanols and anthocyanins. Their bioactivity was mediated by a reduction in oxidative stress and an improvement in the redox state and endothelial dysfunction. Furthermore, WL were subjected to enzyme-assisted extraction (Flavourzyme®), which released non-soluble (poly)phenols (57.20%). Gallic acid, catechin, and malvidin-3-glucoside were the major phenolic compounds in this hydrolysate. Moreover, it showed greater angiotensin-converting enzyme inhibitory, antioxidant, and antihypertensive activities than the one shown by WL. Additionally, the peptides FKTTDQQTRTTVA, NPKLVTIV, TVTNPARIA, LDSPSEGRAPG, and LDSPSEGRAPGAD identified in the hydrolysate exhibited antihypertensive activity in SHR (10 mg/kg). Thus, WL is a good source of antihypertensive compounds with the potential to be used as nutraceuticals or functional ingredients. This would allow WL valorization and contribute to circular economy in wineries.