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

Abstract

Grape pomace is a major by-product worldwide, 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 grape pomace extract, and to investigate how the gastrointestinal digestion modulates these properties. Grape pomace extract was previously produced using an enzymatic cocktail with xylanase activity and was then exposed to simulated conditions of gastrointestinal digestion, characterised for its chemical composition and screened for antimicrobial, prebiotic and antioxidant activities. The safety of this ingredient after gastrointestinal digestion was also assessed. Grape pomace extract presented high content of dietary fibre and other carbohydrates, including xylooligosaccharides, besides minerals and phenolic compounds. In vitro simulated gastrointestinal digestion allowed to conclude 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 Lactobacilli and Bifidobacteria spp, even after digestion. The extract also exhibited strong antioxidant and antimicrobial activity against Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa, however, after gastrointestinal digestion, 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 grape pomace extract proved to be composed by relevant bioactive molecules, including xylooligosaccharides, polyphenols, organic acids and minerals, which provided different biological properties, with potential application in food industry to be used as an ingredient in the development of new functional foods.

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Publication details

The article was received on 21 Dec 2018, accepted on 04 Mar 2019 and first published on 14 Mar 2019


Article type: Paper
DOI: 10.1039/C8FO02534G
Citation: Food Funct., 2019, Accepted Manuscript

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

    J. R. Costa, M. Amorim, A. Vilas-Boas, R.V. Tonon, L. M. Cabral, L. Pastrana and M. Pintado, Food Funct., 2019, Accepted Manuscript , DOI: 10.1039/C8FO02534G

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