Enzyme-assisted extraction to obtain phenolic-enriched wine lees with enhanced bioactivity in hypertensive rats

R. López-Fernández-sobrino; M. Margalef; C. Torres-Fuentes; J. Ávila-Román; G. Aragonès; B. Muguerza; F.I. Bravo

doi:10.3390/antiox10040517

Enzyme-assisted extraction to obtain phenolic-enriched wine lees with enhanced bioactivity in hypertensive rats

R. López-Fernández-sobrino, M. Margalef, C. Torres-Fuentes, J. Ávila-Román, G. Aragonès, B. Muguerza, F.I. Bravo

Research output: Contribution to Journal › Article › Academic › peer-review

Abstract

© 2021 by the authors. Licensee MDPI, Basel, Switzerland.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.

Original language	English
Article number	517
Journal	Antioxidants
Volume	10
Issue number	4
DOIs	https://doi.org/10.3390/antiox10040517
Publication status	Published - 1 Apr 2021
Externally published	Yes

Funding

Funding: This work has been supported by Grant numbers: RETOS COLABORACIÓN: RTC-2017–6044-2 from the Spanish Ministry of Economy and Competitiveness and European Regional Development Fund (FEDER), 2017R2B-from Universitat Rovira i Virgili and IDI-20180101 from the Spanish Centre for the Development of Industrial Technology (CDTI).

Funders	Funder number
Centro para el Desarrollo Tecnológico Industrial
Spanish Centre for the Development of Industrial Technology
Universitat Rovira i Virgili	IDI-20180101
Ministerio de Economía y Competitividad
European Regional Development Fund
European Regional Development Fund

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@article{b22c2552780d4b59ae3818eaa5dda753,

title = "Enzyme-assisted extraction to obtain phenolic-enriched wine lees with enhanced bioactivity in hypertensive rats",

abstract = "{\textcopyright} 2021 by the authors. Licensee MDPI, Basel, Switzerland.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{\textregistered}. 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.",

author = "R. L{\'o}pez-Fern{\'a}ndez-sobrino and M. Margalef and C. Torres-Fuentes and J. {\'A}vila-Rom{\'a}n and G. Aragon{\`e}s and B. Muguerza and F.I. Bravo",

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doi = "10.3390/antiox10040517",

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T1 - Enzyme-assisted extraction to obtain phenolic-enriched wine lees with enhanced bioactivity in hypertensive rats

AU - López-Fernández-sobrino, R.

AU - Margalef, M.

AU - Torres-Fuentes, C.

AU - Ávila-Román, J.

AU - Aragonès, G.

AU - Muguerza, B.

AU - Bravo, F.I.

PY - 2021/4/1

Y1 - 2021/4/1

N2 - © 2021 by the authors. Licensee MDPI, Basel, Switzerland.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.

AB - © 2021 by the authors. Licensee MDPI, Basel, Switzerland.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.

U2 - 10.3390/antiox10040517

DO - 10.3390/antiox10040517

M3 - Article

SN - 2076-3921

VL - 10

JO - Antioxidants

JF - Antioxidants

IS - 4

M1 - 517

ER -

Enzyme-assisted extraction to obtain phenolic-enriched wine lees with enhanced bioactivity in hypertensive rats

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