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

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 O(2)(·-) 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.

DOI: 10.1016/j.foodchem.2012.05.089
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@article{RodrguezRodrguez2012EndotheliumdependentVA, title={Endothelium-dependent vasodilator and antioxidant properties of a novel enzymatic extract of grape pomace from wine industrial waste.}, author={Rosal{\'i}a Rodr{\'i}guez-Rodr{\'i}guez and Mar{\'i}a Luisa Justo and Carmen Maria Claro and Elisabet Vila and Juan Parrado and Mar{\'i}a Dolores Herrera and Mar{\'i}a {\'A}lvarez de Sotomayor}, journal={Food chemistry}, year={2012}, volume={135 3}, pages={1044-51} }