Merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis
Grape pomace is an agro-industrial residue produced worldwide. The purpose of this study was to identify and quantify the main phenolics present in an hydroalcohlic extract of a Merlot grape pomace and to investigate its effect on the oxidative and inflammatory states of adjuvant-induced arthritic r...
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| Format: | Article |
| Language: | English |
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Elsevier
2017-06-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617301950 |
| _version_ | 1818723061563654144 |
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| author | Geferson A. Gonçalves Andréia A. Soares Rúbia C.G. Correa Lillian Barros Charles W.I. Haminiuk Rosane M. Peralta Isabel C.F.R. Ferreira Adelar Bracht |
| author_facet | Geferson A. Gonçalves Andréia A. Soares Rúbia C.G. Correa Lillian Barros Charles W.I. Haminiuk Rosane M. Peralta Isabel C.F.R. Ferreira Adelar Bracht |
| author_sort | Geferson A. Gonçalves |
| collection | DOAJ |
| description | Grape pomace is an agro-industrial residue produced worldwide. The purpose of this study was to identify and quantify the main phenolics present in an hydroalcohlic extract of a Merlot grape pomace and to investigate its effect on the oxidative and inflammatory states of adjuvant-induced arthritic rats. Daily doses of 250 mg of the extract per kg body weight were administered during 23 days. Several oxidative stress indicators in arthritic rats were maintained at their normal or closely normal levels in the plasma, liver and brain by the treatment. Additionally, the grape pomace also showed significant anti-inflammatory effects. From the 25 phenolics identified in the grape pomace extract the most abundant ones were catechin and catechin derivatives, which are possibly the most important antioxidant agents. The results suggest a potential applicability of the Merlot grape pomace hydroalcoholic extract in the improvement of the oxidative and inflammatory states in arthritic patients. |
| first_indexed | 2024-12-17T21:04:32Z |
| format | Article |
| id | doaj.art-7fff9e152f524202b7c602d55d07f678 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-17T21:04:32Z |
| publishDate | 2017-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-7fff9e152f524202b7c602d55d07f6782022-12-21T21:32:37ZengElsevierJournal of Functional Foods1756-46462017-06-0133408418Merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritisGeferson A. Gonçalves0Andréia A. Soares1Rúbia C.G. Correa2Lillian Barros3Charles W.I. Haminiuk4Rosane M. Peralta5Isabel C.F.R. Ferreira6Adelar Bracht7Graduate Program in Food Science, State University of Maringa (UEM), Paraná, Brazil; Department of Biochemistry, State University of Maringa (UEM), Paraná, BrazilDepartment of Biochemistry, State University of Maringa (UEM), Paraná, Brazil; Graduate Program in Food Technology, Federal University of Technology e Parana (UTFPR), Campus Campo Mourão, Paraná, BrazilDepartment of Biochemistry, State University of Maringa (UEM), Paraná, Brazil; Graduate Program in Food Technology, Federal University of Technology e Parana (UTFPR), Campus Campo Mourão, Paraná, BrazilMountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança (IPB), Campus de Santa Apolonia, Bragança, Portugal; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1134, 5301-857 Bragança, PortugalGraduate Program in Food Technology, Federal University of Technology e Parana (UTFPR), Campus Campo Mourão, Paraná, BrazilGraduate Program in Food Science, State University of Maringa (UEM), Paraná, Brazil; Department of Biochemistry, State University of Maringa (UEM), Paraná, BrazilMountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança (IPB), Campus de Santa Apolonia, Bragança, Portugal; Corresponding authors at: Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança (IPB), Campus de Santa Apolonia, Bragança, Portugal (I.C.F.R. Ferreira) and Department of Biochemistry, State University of Maringa (UEM), Paraná, Brazil (A. Bracht).Graduate Program in Food Science, State University of Maringa (UEM), Paraná, Brazil; Department of Biochemistry, State University of Maringa (UEM), Paraná, Brazil; Corresponding authors at: Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança (IPB), Campus de Santa Apolonia, Bragança, Portugal (I.C.F.R. Ferreira) and Department of Biochemistry, State University of Maringa (UEM), Paraná, Brazil (A. Bracht).Grape pomace is an agro-industrial residue produced worldwide. The purpose of this study was to identify and quantify the main phenolics present in an hydroalcohlic extract of a Merlot grape pomace and to investigate its effect on the oxidative and inflammatory states of adjuvant-induced arthritic rats. Daily doses of 250 mg of the extract per kg body weight were administered during 23 days. Several oxidative stress indicators in arthritic rats were maintained at their normal or closely normal levels in the plasma, liver and brain by the treatment. Additionally, the grape pomace also showed significant anti-inflammatory effects. From the 25 phenolics identified in the grape pomace extract the most abundant ones were catechin and catechin derivatives, which are possibly the most important antioxidant agents. The results suggest a potential applicability of the Merlot grape pomace hydroalcoholic extract in the improvement of the oxidative and inflammatory states in arthritic patients.http://www.sciencedirect.com/science/article/pii/S1756464617301950Grape pomacePolyphenolicsArthritisOxidative stressProtein damageInflammation |
| spellingShingle | Geferson A. Gonçalves Andréia A. Soares Rúbia C.G. Correa Lillian Barros Charles W.I. Haminiuk Rosane M. Peralta Isabel C.F.R. Ferreira Adelar Bracht Merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis Journal of Functional Foods Grape pomace Polyphenolics Arthritis Oxidative stress Protein damage Inflammation |
| title | Merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis |
| title_full | Merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis |
| title_fullStr | Merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis |
| title_full_unstemmed | Merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis |
| title_short | Merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis |
| title_sort | merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant induced arthritis |
| topic | Grape pomace Polyphenolics Arthritis Oxidative stress Protein damage Inflammation |
| url | http://www.sciencedirect.com/science/article/pii/S1756464617301950 |
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