Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 61, Issue 47, Pages 11428-11433Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf403238e
Keywords
grape pomace; polyphenols; soy protein isolate; nutrition; hyperglycemia
Funding
- SBIR from the U.S. Department of Agriculture [2011-33610-30489, 2012-33610-20106]
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Polyphenols extracted from Concord grape pomace were stabilized by complexation to soy protein isolate (SPI) to produce grape polyphenol-SPI complex (GP-SPI) containing 5% or 10% grape polyphenols. LC-MS and MALDI-TOF analysis showed that a broad range of phytochemicals were present in the grape pomace extract. Anthocyanins and total polyphenols in the GP-SPI complex were stable after a 16-week incubation at 37 degrees C but were reduced by up 60% in dried grape pomace extract. Compared to vehicle (236 +/- 34 mg/dL), a single dose of 300 mg/kg GP-SPI (184 +/- 32 mg/dL) or 500 mg/kg GP-SPI (177 +/- 28 mg/dL) having 5% grape polyphenols significantly lowered blood glucose in obese and hyperglycemic C57BL/6 mice 6 h after administration. GP-SPI allows the capture of grape pomace polyphenols in a protein-rich food matrix and may be useful as a functional food ingredient for the management of blood glucose levels.
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