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Port, white and red wine lees’ extracts anti-inflammatory effect in caco-2 cells
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The wine industry generates a wide range of solid residues throughout vinification, many of which remain underexploited despite their potential as sources of bioactive compounds. While byproducts such as pomace and conventional lees have been widely studied, less attention has been given to specific sediment fractions collected at defined stages of the process. In particular, sediments recovered after fermentation and prior to bottling represent a distinct and poorly characterised matrix. Unlike primary lees or pomace, these materials result from prolonged settling and transformation processes, potentially leading to unique compositional profiles shaped by fermentation dynamics, microbial activity, and chemical ageing. Moreover, the biochemical environment in which these sediments form favours the emergence of compounds with relevance for immune modulation. During extended ageing, phenolic structures undergo oxidation, condensation, and polymerisation reactions that can generate molecules with distinct capacities to influence signalling pathways associated with inflammation. Simultaneously, yeast autolysis enriches the matrix with cell-wall derivatives and small peptides capable of interacting with pattern-recognition receptors and shaping innate immune responses. This combination of plant-derived and microbial-derived constituents creates a molecular landscape with potential to affect processes such as cytokine regulation, macrophage polarisation, and oxidative balance. Importantly, the prolonged residence time of these sediments may promote the formation of metabolites not typically present in earlier byproducts, offering a unique reservoir of compounds with unexplored bioactivity. Investigating their capacity to modulate inflammatory mechanisms therefore represents a promising avenue for both valorisation and discovery, positioning this overlooked material as a candidate source of novel anti-inflammatory agents.