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Impact of in vitro gastrointestinal digestion on the chemical composition, bioactive properties, and cytotoxicity of Vitis vinifera L. cv. Syrah grape pomace extract

2019Journal article Open access
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dc.contributor.authorCosta, Joana R.
dc.contributor.authorAmorim, Manuela
dc.contributor.authorVilas-Boas, Ana
dc.contributor.authorTonon, Renata V.
dc.contributor.authorCabral, Lourdes M. C.
dc.contributor.authorPastrana, Lorenzo
dc.contributor.authorPintado, Manuela
dc.date.accessioned2019-10-16T10:20:19Z
dc.date.available2020-03-14T01:30:38Z
dc.date.issued2019
dc.description.abstractGrape pomace (GP) is a major byproduct worldwide, and it is well known for its bioactive compounds, such as fibers and phenolic compounds, that are popular for their impact upon human health, including gastrointestinal health. The objective of this work was to evaluate the chemical composition and biological activities of an enzymatic GP extract, as well as to investigate how gastrointestinal digestion (GID) modulates these properties. GP extract was previously produced using an enzymatic cocktail with xylanase activity and was then exposed to simulated conditions of GID, characterized for its chemical composition, and screened for antimicrobial, prebiotic, and antioxidant activities. The safety of this ingredient after GID was also assessed. GP extract presented high contents of dietary fiber and other carbohydrates, including xylooligosaccharides, in addition to minerals and phenolic compounds. In vitro simulated GID revealed that xylobiose was resistant to gastric conditions, unlike phenolic compounds. The use of 2% (w/v) of this ingredient proved to be a potential carbon source that could be fermented by Lactobacillus and Bifidobacterium spp, even after digestion. The extract also exhibited strong antioxidant and antimicrobial activities against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa; however, after GID, the antioxidant capacity decreased, and the antimicrobial capacity was strongly reduced or lost. Furthermore, the extract safety was also guaranteed on Caco-2 intestinal cells. This novel and green GP extract proved to be composed of relevant bioactive molecules, including xylooligosaccharides, polyphenols, organic acids, and minerals, which provided different biological properties; it has potential applications in the food industry such that it can be used as an ingredient in the development of new functional foods.pt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.citationCosta, J. R., Amorim, M., Vilas-Boas, A., Tonon, R. V., Cabral, L. M. C., Pastrana, L., & Pintado, M. (2019). Impact of in vitro gastrointestinal digestion on the chemical composition, bioactive properties, and cytotoxicity of Vitis vinifera L. cv. Syrah grape pomace extract. Food & Function, 10(4), 1856–1869. https://doi.org/10.1039/c8fo02534gpt_PT
dc.identifier.doi10.1039/c8fo02534gpt_PT
dc.identifier.eid85064634632
dc.identifier.eissn2042-650X
dc.identifier.issn2042-6496
dc.identifier.pmid30950465
dc.identifier.urihttp://hdl.handle.net/10400.14/28375
dc.identifier.wos000467075600006
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationPOCI-01-0145-FEDER-016403
dc.subjectGrape pomacept_PT
dc.subjectBy-product valorizationpt_PT
dc.subjectDigestionpt_PT
dc.subjectBioactive compoundspt_PT
dc.titleImpact of in vitro gastrointestinal digestion on the chemical composition, bioactive properties, and cytotoxicity of Vitis vinifera L. cv. Syrah grape pomace extractpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.endPage1869
oaire.citation.issue4
oaire.citation.startPage1856
oaire.citation.titleFood and Functionpt_PT
oaire.citation.volume10
oaire.fundingStream5876
person.familyNamePintado
person.givenNameMaria Manuela
person.identifier456608
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc
relation.isProjectOfPublication3fe5970e-de39-42f7-a29d-18521b591a09
relation.isProjectOfPublication.latestForDiscovery3fe5970e-de39-42f7-a29d-18521b591a09

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