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
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
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2021
Tipo de publicación: Journal Publications
Repositori URV