Ohmic Heating Extract of Vine Pruning Residue Has Anti-Colorectal Cancer Activity and Increases Sensitivity to the Chemotherapeutic Drug 5-FU.

Lucília Domingues,José A Teixeira,Meirielly S Jesus,Cristina Pereira-Wilson,Ana C Carvalho

doi:10.3390/foods9081102

Abstract

Vine pruning residues are by-products of the wine industry that have not received much attention in the past, in spite of being rich in bioactive compounds. In this study, we aimed to test whether an ohmic extract of vine pruning residue (VPE) has anti-colorectal cancer (CRC) properties, and whether responses differ according with cell’s mutation profile. VPE decreased human CRC cell proliferation, accompanied by DNA effects and cell cycle modulation. VPE also increased cell sensitivity to the chemotherapeutic drug 5-FU. Our results suggest that tumors harboring BRAF mutations may be more responsive to VPE than KRAS mutated tumors. These effects of the extract were not completely reproduced by the most abundant constituents tested individually at the concentrations present in the effective dose of VPE. Globally, our results indicate that VPE, a polyphenol enriched extract produced by ohmic heating of vine pruning residue, has anti-colorectal cancer potential, including sensitizing to a chemotherapeutical drug, and its use in functional foods or nutraceuticals could be exploited in personalized anti colorectal cancer dietary strategies. Valorization of this lignocellulosic residue should encourage bio-waste recycling, adding value to this agricultural by-product and promoting the sustainable use of natural resources.

Highlights

Environmental concerns have prompted the desire to reduce the impact of the agro-food industry, and transform today’s linear economy into a more efficient circular model
Our data show that the ohmic heating extraction method applied to vine pruning residue was effective when compared with extraction at room temperature in extracting phenolic compounds from this winery by-product
Vine pruning residue showed to be an excellent source of apigenin as well as other phenolic compounds

Summary

Introduction

Environmental concerns have prompted the desire to reduce the impact of the agro-food industry, and transform today’s linear economy into a more efficient circular model. The scientific community has been devoting major efforts to the search for bio-waste recycling methodologies that promote sustainable growth, based on the efficient use of natural resources [1,2]. Grapes are a major agricultural product, and according to the 2019 Statistical Report on World. Vitiviniculture [3], 77.8 million tons were produced worldwide in 2018, with 57% being used for wine making. The European Union (EU) alone accounts for 45% of the world’s area under vine, corresponding to 3.2 million hectares [4]. Portugal is within the EU’s top five wine producers (considering litres produced per land square kilometre), and has the fourth largest agricultural area under vine after.

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