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Obtaining from Grape Pomace an Enzymatic Extract with Anti-inflammatory Properties

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Abstract

Grape pomace, a winemaking industry by-product, is a rich source of bioactive dietary compounds. Using proteases we have developed an enzymatic process for obtaining a water-soluble extract (GP-EE) that contains biomolecules such as peptides, carbohydrates, lipids and polyphenols in soluble form. Of especial interest is its high polyphenol content (12 %), of which 77 % are flavonoids and 33 % are phenolic acids. The present study evaluates in vitro the potential anti-inflammatory effect of GP-EE by monitoring the expression of inflammatory molecules on N13 microglia cells stimulated with lipopolysaccharide (LPS). GP-EE decreases the mRNA levels of the inflammatory molecules studied. The molecules under study were as follows: inducible nitric oxide synthase (iNOS), tumor necrosis factor- α (TNF-α), interleukin-1β (IL-1β), the ionized calcium binding adaptor molecule-1(Iba-1) and the Toll like receptor-4 (TLR-4), as well as the iNOS protein level in LPS-stimulated microglia. Our findings suggest that, as a result of its ability to regulate excessive microglial activation, GP-EE possesses anti-inflammatory properties. Therefore, acting as a chemopreventive agent, it may be of therapeutic interest in neurodegenerative diseases involving neuroinflammation. We can, therefore, propose GP-EE as a useful natural extract and one that would be beneficial to apply in the field of functional foods.

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Abbreviations

GP:

Grape pomace

GP-EE:

Grape pomace enzymatic extract

LPS:

Lipopolysaccharide

iNOS:

Inducible nitric oxide synthase

TNF-α:

Tumor necrosis factor- alpha

IL-1β:

Interleukin-1β

TLR-4:

Toll like receptor-4

Iba-1:

Ionized calcium binding adaptor molecule-1

UPLC:

Ultra-high performance liquid chromatography

RT:

Reverse transcription

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Acknowledgments

This research was supported by a grant of the Ministerio de Innovación y Ciencia, Spain (TRACE 2009-0263-01).

Conflict of Interest

The authors declare no conflicting interests or financial disclosures.

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Authors and Affiliations

  1. Departamento de Bioquímica y Biología Molecular, Universidad de Sevillla, C/Profesor García González, 2, 41012, Sevilla, Spain

    B. Rodríguez-Morgado, C. Santa-María, E. Revilla, J. Parrado & A. Castaño

  2. Food Colour & Quality Lab, Department of Nutrition & Food Science. Facultad de Farmacia, Universidad de Sevilla, 41012, Sevilla, Spain

    B. Gordillo

  3. Brigham and Women Hospital, Thorn 13, Anesthesia. 75 Francis St, Boston, MA, 02115, USA

    M. Candiracci

Authors
  1. B. Rodríguez-Morgado
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  2. M. Candiracci
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  3. C. Santa-María
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  4. E. Revilla
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  5. B. Gordillo
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  6. J. Parrado
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  7. A. Castaño
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Correspondence to A. Castaño.

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Rodríguez-Morgado, B., Candiracci, M., Santa-María, C. et al. Obtaining from Grape Pomace an Enzymatic Extract with Anti-inflammatory Properties. Plant Foods Hum Nutr 70, 42–49 (2015). https://doi.org/10.1007/s11130-014-0459-0

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  • DOI: https://doi.org/10.1007/s11130-014-0459-0

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