期刊
FOOD CHEMISTRY
卷 329, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127168
关键词
Wine by-products; Polyphenols; Antioxidant activity; Aldose reductase; Alpha-glucosidase; Neuroprotection
资金
- FCT/MCTES through national funds [UID/QUI/50006/2019]
- [0377_IBERPHENOL_6_E]
A polyphenols-rich extract was obtained from polyvinylpolypyrrolidone (PVPP) winery residue, and its neuroprotective effects and ability to modulate the kinetics of type 2 diabetes-relevant enzymes were characterized. The PVPP-white wine extract is a mixture of polyphenols (840.08 +/- 161.25 mu g/mg, dry weight) dominated by proanthocyanidins and hydroxycinnamic acids, affording strong antioxidant activity, as detected by the protection of membrane lipids against oxidation and superoxide radical anion scavenging activity. Regarding type 2 diabetes framework, the extract inhibits alpha-glucosidase (K-i = 166.9 mu g/mL) and aldose reductase (K-i = 127.5 mu g/mL) through non-competitive mechanisms. Despite the modest ability to inhibit rat brain acetylcholinesterase, it protects neuronal SH-SY5Y cells against oxidative damage promoted by glutamate, decreasing reactive oxygen species generation and preserving cell redox state. Thus, PVPP-white wine extract has potential to support the development of functional foods and/or nutraceuticals aiming neuroprotection and glucose homeostasis regulation, with high relevance in Alzheimefs disease and type 2 diabetes interlink.
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