Wine residues extracts modulating in vitro metabolic syndrome

Abstract

Metabolic syndrome is considered a worldwide epidemic health problem. The manifestations include obesity, dyslipidemias, elevation of arterial blood pressure, and insulin resistance. The wine waste is composed mainly of skin, seed and grape pomace, and is a source of phenolic compounds. Previous studies have demonstrated that grape phenolic compounds have antioxidants and anti-inflammatory properties, acting directly in the pathogenic process of several diseases. In order to improve the bioavailability and bioactivity of these compounds, enzymatic biotransformation reactions were developed.The aimed of this work was to evaluate whether phenolic extracts produced with wine waste by biotransformation with Tannase (tannin acyl hydrolase), were able to attenuate the metabolic syndrome manifestations like oxidative stress and reduce the inflammatory parameters in vitro assays.Four different extracts were produced and the non-citotoxic concentrations of samples used (100, 200 and 500 μg/mL) were determined by MTT assay. The inflammatory response was induced in macrophages (RAW 264.7) culture using LPS (Lipopolysaccharide). The biotransformed extracts were able to reduce the TNF-α cell culture supernatant concentration by about 44%; and the IL-6 secretion was reduced by 82%. All the extracts demonstrate efficacy in reduction of intracellular reactive oxygen species (ROS) production and the same was observed for NO (nitric oxide) concentration in the cell culture supernatant after the administration of extracts. These results indicated the strong potential of employing phenolic wine waste extracts on the modulation of metabolic syndrome parameters, use that also brings environmental and socioeconomic advantages, since it brings an alternative for the use of residues.