Enhancing Vascular Health and Lowering Blood Pressure in Spontaneously Hypertensive Rats through Syrah Grape (Vitis vinifera) Pomace: The Role of Phenolic Compounds
Authors:
- Kelly C. M. da CostaKCKelly C. M. da Costa
- Lorrayne de S. OliveiraLOLorrayne de S. Oliveira
- Júlia C. SilvaJSJúlia C. Silva
- Taynara S. SantanaTSTaynara S. Santana
- Raiany A. de FreitasRFRaiany A. de Freitas
- Alecsander F. M. BressanABAlecsander F. M. Bressan
- Sérgio Gómez-AlonsoSGSérgio Gómez-Alonso
- José Pérez-NavarroJPJosé Pérez-Navarro
- Paula B. PertuzattiPPPaula B. Pertuzatti
- Fernanda R. GiachiniFGFernanda R. Giachini
Open Access
Abstract
Background: The beneficial properties of wine by-products include actions that help prevent and treat cardiovascular conditions such as hypertension, primarily due to their antioxidant effects. Novel pharmacotherapies are being developed to treat arterial hypertension, including investigations into natural products exhibiting biological activity, necessitating rigorous evaluation of their efficacy and safety. This study aimed to identify and quantify phenolic compounds in Syrah (Vitis vinifera) grapes grown in the Brazilian Cerrado and their presence in winemaking by-products. It also examined the effects of grape pomace on blood pressure. Methods: Fresh grapes, pomace, and lees, were subjected to spectrophotometric determination of total phenolic compounds, followed by identification and quantification using HPLC-DAD-ESI-MSn. Normotensive male rats (Wistar) and spontaneously hypertensive rats (SHR) received grape pomace-enriched (150 or 300 mg/kg/day, 14 days) or standard chow. Indirect arterial pressure was assessed, while vascular reactivity was evaluated in mesenteric resistance arteries. Results: Pomace samples exhibited higher total phenolic compound concentrations than grapes or lees. Seven derivatives of hydroxycinnamic acids and twenty-one flavonols were identified. Quercetin-3-glucoside and ethyl caffeate were the most abundant phenolic compounds. Grape pomace-enriched chow demonstrated a dose-dependent hypotensive effect in rats. Conclusion: the abundance of flavonols and hydroxycinnamic acids, combined with their hypotensive effects, underscores the therapeutic potential of fine wine-making by-products produced in the Brazilian Cerrado.Keywords
Funding Information
- Fundação de Amparo à Pesquisa do Estado de Mato Grosso (0000443/2022, #0000473/2022, Financing Code 001, 308899/2022-9, 407374/2021-3)
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (0000443/2022, #0000473/2022, Financing Code 001, 308899/2022-9, 407374/2021-3)
- Conselho Nacional de Desenvolvimento Científico e Tecnológico (0000443/2022, #0000473/2022, Financing Code 001, 308899/2022-9, 407374/2021-3)
This publication has 54 references indexed in Scilit:
- Polyphenols: A concise overview on the chemistry, occurrence, and human healthPhytotherapy Research, 2019
- Potential health benefits of phenolic compounds in grape processing by-productsFood Science and Biotechnology, 2019
- Green and Sustainable Separation of Natural Products from Agro-Industrial Waste: Challenges, Potentialities, and Perspectives on Emerging ApproachesTopics in Current Chemistry, 2018
- Determination of phenolic compounds content and antioxidant activity in skin, pulp, seed, cane and leaf of five native grape cultivars in West Azerbaijan province, IranFood Chemistry, 2016
- Impact of Pressing Conditions on the Phenolic Composition, Radical Scavenging Activity and Glutathione Content of Brazilian Vitis vinifera White Wines and Evolution During Bottle AgeingFood and Bioprocess Technology, 2016
- Assessment of white grape pomace from winemaking as source of bioactive compounds, and its antiproliferative activityFood Chemistry, 2015
- Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS LorenaFood Chemistry, 2014
- Nutritional improvement of the endothelial control of vascular tone by polyphenols: role of NO and EDHFPflügers Archiv - European Journal of Physiology, 2010
- Influence of the elaboration process on the peptide fraction with angiotensin I-converting enzyme inhibitor activity in sparkling wines and red wines aged on leesFood Chemistry, 2008
- Characterization and Measurement of Anthocyanins by UV‐Visible SpectroscopyCurrent Protocols in Food Analytical Chemistry, 2001