Physicochemical Properties and In Vivo Hepatoprotective Effect of Polysaccharides from Grape Pomace

Here, the polysaccharides from grape pomace, a by-product in the wine industry, were characterized and evaluated in vitro and in vivo. The polysaccharides were extracted and studied using spectroscopic and chemical methods. The results revealed that GPPs are rich in arabinose, galactose and glucuronic acid and are heteropolysaccharides without protein and nucleic acid, containing alpha-glycoside bonds with irregular clusters on the surface. In vitro antioxidant activity assays indicated that GPPs have concentration-dependent antioxidant activity. In vivo, GPPs markedly decreased the levels of TNF-a, IL-6, ALT, AST and MDA in serum and liver tissues and restored the levels of SOD, CAT and GSH. Additionally, further histopathological examination confirmed that GPPs could mitigate the injury of liver induced by CCl4. Our results demonstrate that GPPs had antioxidant and hepatoprotective effects, and they are expected to be a potential ingredient for functional foods or hepatoprotective drugs.

Automated summary

In this study, polysaccharides from grape pomace (GPPs) were characterized and evaluated. GPPs were found to be heteropolysaccharides rich in arabinose, galactose, and glucuronic acid, with irregular clusters on the surface. In vitro assays showed concentration-dependent antioxidant activity of GPPs. In vivo experiments demonstrated that GPPs decreased levels of inflammatory markers and oxidative stress indicators, while increasing levels of antioxidant enzymes in serum and liver tissues. The histopathological examination further confirmed the hepatoprotective effects of GPPs.