Articles producció científica> Bioquímica i Biotecnologia

Enzyme-Assisted Extraction to Obtain Phenolic-Enriched Wine Lees with Enhanced Bioactivity in Hypertensive Rats

  • Datos identificativos

    Identificador: imarina:9182854
    Autores:
    Raúl López-Fernández-SobrinoMaria MargalefCristina Torres-FuentesJavier Ávila-RománGerard AragonèsBegoña MuguerzaFrancisca Isabel Bravo
    Resumen:
    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
  • Otros:

    Autor según el artículo: Raúl López-Fernández-Sobrino; Maria Margalef; Cristina Torres-Fuentes; Javier Ávila-Román; Gerard Aragonès; Begoña Muguerza; Francisca Isabel Bravo
    Departamento: Bioquímica i Biotecnologia
    e-ISSN: 2076-3921
    Autor/es 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
    Palabras clave: Uhplc Spontaneously hypertensive rats Phenolic compounds Hypertension Hydrolysate Grape by-products Enzymatic hydrolysis Bioactive compounds
    Resumen: 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
    Áreas temáticas: 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
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    Direcció de correo del autor: franciscaisabel.bravo@urv.cat franciscojavier.avila@urv.cat gerard.aragones@urv.cat begona.muguerza@urv.cat cristina.torres@urv.cat
    Identificador del autor: 0000-0002-6468-3088 0000-0001-9766-8178 0000-0001-7384-8588 0000-0002-2917-6910
    Fecha de alta del registro: 2024-07-27
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://www.mdpi.com/2076-3921/10/4/517
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Antioxidants. 10 (4): 517-517
    Referencia 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 del artículo: 10.3390/antiox10040517
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2021
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Biochemistry,Biochemistry & Molecular Biology,Cell Biology,Chemistry, Medicinal,Clinical Biochemistry,Food Science,Food Science & Technology,Molecular Biology,Physiology
    Uhplc
    Spontaneously hypertensive rats
    Phenolic compounds
    Hypertension
    Hydrolysate
    Grape by-products
    Enzymatic hydrolysis
    Bioactive compounds
    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
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