Autor según el artículo: López-Fernández-sobrino R; Soliz-Rueda JR; Margalef M; Arola-Arnal A; Suárez M; Bravo FI; Muguerza B
Departamento: Bioquímica i Biotecnologia
e-ISSN: 2072-6643
Autor/es de la URV: Alkhoury, Nadine / Arola Arnal, Anna / Bravo Vázquez, Francisca Isabel / MARGALEF JORNET, MARIA / Muguerza Marquínez, Maria Begoña / Soliz Rueda, Jorge Ricardo / Suárez Recio, Manuel
Palabras clave: Winery by-product Shr Polyphenols Hypertension Cabernet grape variety Blood pressure
Resumen: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. Wine lees (WL) are by-products generated in the winemaking process. The aim of this study was to investigate the angiotensin-converting enzyme inhibitory (ACEi) activity, and the blood pressure (BP) lowering effect of WL from individual grape varieties. The relationship among their activities and phenolic profiles was also studied. Three WL, from Cabernet, Mazuela, and Garnacha grape varieties, were firstly selected based on their ACEi properties. Their phenolic profiles were fully characterized by UHPLC-ESI-Q-TOF-MS. Then, their potential antihypertensive effects were evaluated in spontaneously hypertensive rats (SHR). BP was recorded before and after their oral administrations (2, 4, 6, 8, 24, and 48 h) at a dose of 5 mL/kg bw. Cabernet WL (CWL) exhibited a potent antihypertensive activity, similar to that obtained with the drug Captopril. This BP-lowering effect was related to the high amount of anthocyanins and flavanols present in these lees. In addition, a potential hypotensive effect of CWL was discarded in normotensive Wistar– Kyoto rats. Finally, the ACEi and antihypertensive activities of CWL coming from a different harvest were confirmed. Our results suggest the potential of CWL for controlling arterial BP, opening the door to commercial use within the wine industry.
Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Química Psicología Planejamento urbano e regional / demografia Nutrition and dietetics Nutrition & dietetics Nutrição Medicina veterinaria Medicina iii Medicina ii Medicina i Interdisciplinar Food science Farmacia Engenharias iv Engenharias ii Enfermagem Educação física Economia Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: franciscaisabel.bravo@urv.cat nadine.alkhoury@estudiants.urv.cat nadine.alkhoury@estudiants.urv.cat nadine.alkhoury@estudiants.urv.cat nadine.alkhoury@estudiants.urv.cat jorgericardo.soliz@urv.cat manuel.suarez@urv.cat anna.arola@urv.cat begona.muguerza@urv.cat
Identificador del autor: 0000-0002-6468-3088 0000-0003-0122-8253 0000-0001-6529-1345 0000-0001-7384-8588
Fecha de alta del registro: 2024-07-27
Volumen de revista: 13
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Nutrients. 13 (2): 1-17
Referencia de l'ítem segons les normes APA: López-Fernández-sobrino R; Soliz-Rueda JR; Margalef M; Arola-Arnal A; Suárez M; Bravo FI; Muguerza B (2021). Ace inhibitory and antihypertensive activities of wine lees and relationship among bioactivity and phenolic profile. Nutrients, 13(2), 1-17. DOI: 10.3390/nu13020679
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2021
Tipo de publicación: Journal Publications
Repositori URV