Endothelium-dependent vasodilator and antioxidant properties of a novel enzymatic extract of grape pomace from wine industrial waste

Rosalia Rodriguez-Rodriguez, Maria Luisa Justo, Carmen Maria Claro, Elisabet Vila, Juan Parrado, Maria Dolores Herrera, Maria Alvarez De Sotomayor

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25 Citations (Scopus)

Abstract

The aim of the present study was to evaluate the vascular effects of an enzymatic extract of grape pomace (GP-EE) on isolated arteries, focusing our attention on endothelium-derived relaxation and on its antioxidant properties. Grape pomace derived from wine making was extracted by an enzymatic process and its composition of polyphenols was evaluated by HPLC and ESI-MS/MS, detecting kaempferol, catechin, quercetin and procyanidins B1 and B2, trace levels of resveratrol and tracing out gallocatechin and anthocyanidins. GP-EE induced endothelium- and NO-dependent vasodilatation of both rat aorta and small mesenteric artery (SMA) segments and reduced Phe-induced response in aortic rings. Both ORAC and DPPH assays confirmed antioxidant scavenging properties of GP-EE, which also prevented O2·- production (assessed by DHE fluorescence) and contraction elicited by ET-1. These results provide evidence that GP-EE possesses interesting antioxidant and protective vascular properties and highlight the potential interest of this extract as a functional food. © 2012 Elsevier Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)1044-1051
JournalFood Chemistry
Volume135
Issue number3
DOIs
Publication statusPublished - 1 Dec 2012

Keywords

  • Cardiovascular effects
  • Enzymatic extract
  • Grape pomace
  • Isolated arteries
  • Nitric oxide
  • Polyphenols
  • Reactive oxygen species
  • Winery subproducts

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    Rodriguez-Rodriguez, R., Justo, M. L., Claro, C. M., Vila, E., Parrado, J., Herrera, M. D., & Alvarez De Sotomayor, M. (2012). Endothelium-dependent vasodilator and antioxidant properties of a novel enzymatic extract of grape pomace from wine industrial waste. Food Chemistry, 135(3), 1044-1051. https://doi.org/10.1016/j.foodchem.2012.05.089