Prevention of inflammation and oxidative stress by new ingredients based on high (poly)phenols winery by-products

Abstract

Background

New circular economy policies for producing high-value ingredients and co-products, rich in bioactive phytochemicals, have boosted valorising agro-food residues, as sources of powerful functional compounds. In this context, (poly)phenols of winemaking by-products have been associated with anti-inflammatory and oxidative stress (OS) prevention. Nevertheless, this application needs stabilisation of such materials by fine-tuning processing conditions, in a fashion compatible with the industrial capacities, to minimise the impact on the phytochemical profile. To fill these gaps, the present study uncovered the capacity of high (poly)phenol ingredients from winery by-products (obtained by an oven a dehydration system), to modulate inflammatory and OS markers and mediators associated with intestinal inflammation.

Results

The results confirmed minimal changes in the winery residues' (poly)phenolic burden. The ingredients obtained provided (poly)phenolic pools that reduced the secretion of inflammatory markers, namely nitrates/nitrites, IL-6, IL-8 and TNF-α by up to 66.8%, 20.1%, 95.4% and 78.3%, respectively. Even more, they also prevented ROS increase, preserving the molecular machinery of cells against OS (glutathione, catalase, superoxide dismutase and glutathione peroxidase) in a significant manner. The correlation analyses allowed identifying proanthocyanidin dimer (B-type) digallate, galloyl hexoside, ferulic acid hexoside, cyanidin 3-O-p-coumaroylglucoside, as the main anti-inflammatory compounds; and galloyl hexoside, ferulic acid hexoside, kaempferol glucoside and cyanidin 3-O-p-coumaroylglucoside, as the most powerful antioxidant molecules.

Conclusion

These results support the interest in winery by-products processed according to industrial procedures as sources of compounds with anti-inflammatory and OS prevention traits.