Winemaking by-products as anti-inflammatory food ingredients
The anti-inflammatory potential of grape stem (GTE) and grape seed extracts (GSE) obtained by pressurized liquid extraction (PLE) was tested in vitro using THP-1 human macrophage cells (THP-1/M). THP-1/M were activated by lipopolysaccharide (LPS) or human ox-LDL and the cytokine secretion (TNF-α, IL-1β, IL-6 and IL-10) was evaluated. Results indicated that both GTE and GSE, at 10 µg/mL, markedly suppressed the production of pro-inflammatory cytokines when THP-1/M were activated with human ox-LDL. However, when LPS was used to activate THP-1/M, only GTE was able to decrease IL-6 production. HPLC analysis of extracts indicated that GSE presented a high amount of proantocyanidins, which have been described as anti-inflammatory agents. Meanwhile, GTE contained an important quantity of trans-resveratrol and quercetin derivatives, components which also presented a high anti-inflammatory activity. These results increased the added value of winemaking by products as a source of natural anti-atherogenic ingredients.
| Main Authors: | , , , , |
|---|---|
| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Taylor & Francis
2017
|
| Subjects: | Grape seeds, Cytokines, Anti-inflammatory activity, PLE, Grape stem, |
| Online Access: | http://hdl.handle.net/10261/171084 http://dx.doi.org/10.13039/100012818 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|