terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Grape pomace, an active ingredient at the intestinal level: Updated evidence

Grape pomace, an active ingredient at the intestinal level: Updated evidence

Abstract

Grape pomace (GP) is a winemaking by-product particularly rich in (poly)phenols and dietary fiber, which are the main active compounds responsible for its health-promoting effects. GP-derived products have been proposed to manage cardiovascular risk factors, including endothelial dysfunction, inflammation, hypertension, hyperglycemia, and obesity. Studies on the potential impact of GP on gut health are much more recent. However, it is suggested that, to some extent, this activity of GP as a cardiometabolic health-promoting ingredient would begin in the gastrointestinal tract as GP components (i.e., (poly)phenols and fiber) undergo extensive catabolism, mainly by the action of the intestinal microbiota, that gives rise to low-molecular-weight bioactive compounds that can be absorbed and utilized by the body. This work updates the scientific evidence in relation to the activities of GP in the intestinal environment. The review includes publications from 2010 onwards, sourced from main online databases. After this peer review, we have identified six main targets of potential bioactivity of GP in the gut: (i) nutrient digestion and absorption, (ii) enteroendocrine gut hormones release and satiety, (iii) gut morphology, (iv) intestinal barrier integrity, (v) intestinal inflammatory and oxidative status, and (vi) gut microbiome (see figure) [1].

Although the current state of knowledge does not clearly define a primary mechanism of action for GP at the intestinal level, it is clearly stated that GP’s overall effect reinforces gut function as a crucial first line of defense against multiple disorders.  

References:

1)  Taladrid D. et al (2023) Grape pomace as a cardiometabolic health-promoting ingredient: activity in the intestinal environment. Antioxidants,12: 979, DOI 10.3390/antiox12040979

DOI:

Publication date: October 16, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Diego Taladrid1, Miguel Rebollo-Hernanz1,2, Maria A. Martin-Cabrejas1,2, M. Victoria Moreno-Arribas1, Begoña Bartolomé1*

1Institute of Food Science Research (CIAL, CSIC-UAM), c/ Nicolás Cabrera, 9, Campus de Cantoblanco, 28049, Madrid, Spain
2Department of Agricultural Chemistry and Food Science, Faculty of Science, c/ Francisco Tomás y Va-liente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain

Contact the author*

Keywords

grape pomace, (poly)phenols, dietary fiber, intestinal environment

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Evaluation of terroir suitability for vine cultivation in new areas using geographic multi-criteria decision support

Based on historical vine cultivation, the recent development of wine production in Drama wine region (Greece) has led to vine cultivation expansion of white and red varieties. The current cultivation of 500 ha of vineyards is expected to increase in the coming years. Natural terroir units (NTU) have been designed recently to support the production of high quality wines in the region [1]. The aim of this work is to evaluate the relevancy of the proposed NTUs regarding their suitability to produce wines of specific sensorial identity, and to provide guidelines for correct site selection for the expanding wine industry of the region.
Read More

Predicting provenance and grapevine cultivar implementing machine learning on vineyard soil microbiome data: implications in grapevine breeding

The plant rhizosphere microbial communities are an essential component of plant microbiota, which is crucial for sustaining the production of healthy crops. The main drivers of the composition of such communities are the growing environment and the planted genotype. Recent viticulture studies focus on understanding the effects of these factors on soil microbial composition since microbial biodiversity is an important determinant of plant phenotype, and of wine’s organoleptic properties. Microbial biodiversity of different wine regions, for instance, is an important determinant of wine terroir.

Read More

Development and validation of a free solvent UHPLC/MS-MS method to analyse melatonin and its precursors in Spanish commercial wines  

Melatonin is a bioactive compound present in foods and beverages such as wines. During alcoholic fermentation, yeast transforms tryptophan into certain indole compounds, including melatonin. This paper aims to develop and validate a free solvent analytical method by ultra-high performance liquid chromatography coupled with high resolution mass spectrometry (UHPLC/MS-MS) to determine melatonin and its precursors (L-tryptophan, tryptamine, serotonin, tryptophol, N-acetylserotonin, 5-hydroxytryptophan, and 3- indoleacetic) that appropriately prevent the matrix effect.

Read More

Agronomic and oenological behavior of the minority Mandón variety on two rootstocks in the D.O. Arribes

A large population of vines of the Mandón minority red variety (synonymous with Garró) has been located in old vineyards of the D.O. Arribes (Zamora and Salamanca) to conserve and recover this minority variety. The wines made with this variety are characterized by their good structure and color, interesting harmony, an excellently low pH, with high acidity, as well as complex aromas of blue fruits and a marked and expressive minerality.

Read More

Overall conceptual characterization of aged dry white wines using a mental descriptive questionnaire

The purpose of the present study was to understand the overall concept of an aged dry white wine using a descriptive mental questionnaire. A total of 680 worldwide participants, grouped according to their involvement in the wine business, replied to an online questionnaire to characterize the sensory analytical and synthetic descriptors of an aged dry white wine. The descriptors were selected using a Check-All-That-Apply (CATA) approach concerning wine colour, aroma, taste, mouthfeel, and global appreciation.

Read More