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…

Characterization of spoilage yeasts from Malbec grapes from San Rafael wine region (Argentina)

The yeast ecosystem in grape musts is quite broad and depends on the region and the health of the grapes. Within this, there are yeasts that can generate fermentative deviations and/or cause defects in the wine. It is very important to address this issue because there are significant economic losses in the wine industry when the fermentation process and/or the organoleptic characteristics of the wine are negatively affected, even more today since climate change has a marked effect on the composition of this ecosystem. The aim of this work is to characterize the behavior regarding detrimental oenological features of potential spoilage yeasts isolated from viticultural environments.

Identification of several glycosidic aroma precursors in six varieties of winemaking grapes and assessment of their aroma potential by acid hydrolysis

In winemaking grapes, it is known that most aroma compounds are present as non-volatile precursors, such as glycosidic precursors. In fact, there is strong evidence supporting the connection between the content of aroma precursors and the aromatic quality of wine [1]. Acid hydrolysis is preferred to reveal the aroma potential of winemaking grapes, as it predicts more accurately the chemical rearrangements occurring during fermentation in acidic environments [2]. In this study, a method involving a fast fermentation followed by acid hydrolysis at 75ºC was used to evaluate the accumulation of aroma compounds over time in fractions obtained from six different varieties of winemaking grapes.

New varieties descendant from Monastrell with lower sugar and high phenolic content adapted to warm climates

Given that climate change is a continuous process, it is necessary to constantly search for new strategies that help the viticulturist sector to mitigate its consequences. All adaptation strategies will have a greater or lesser effect that in turn will be marked by the times of action. As a long-term action, a genetic breeding program to obtain new varieties descendant from Monastrell has been developed in the Region of Murcia (more specifically, in the IMIDA Research Center) since 1997. In this program, new red varieties have been developed through directed crosses of the Monastrell variety with other varieties such as Cabernet Sauvignon, Tempranillo and Syrah.

Effect of rising atmospheric CO2 levels on grapevine yield and composition by the middle of the 21st century: what can we learn from the VineyardFACE?

Atmospheric CO2 levels have been rising continuously since the industrial revolution, affecting crop physiology, yield and quality of harvest products, and grapevine is no exception [1]. Most of previously reported studies used potted plants in controlled environments, and explored grapevine response to relatively high CO2 levels, 700 ppm or more. The vineyardFACE, established in Geisenheim in 2012, uses a free air carbon dioxide enrichment (FACE) system to simulate a moderate (ambient +20%) increase in atmospheric CO2 in a vineyard planted with cvs. Cabernet-Sauvignon and Riesling grafted on rootstock 161-49 Couderc and SO4, respectively.

Organic mulches slightly influence wine phenolic composition and sensorial properties

Grapevines have traditionally been grown in semi-arid areas, but viticulture is now compromised by climate change. Therefore, it is necessary to implement environmentally friendly viticulture practices to adapt grapevines to current climatic conditions. In this context, organic mulches offer many benefits, such as reduced soil erosion and increased organic matter, soil water content and crop productivity. However, these practices must not compromise grape and wine quality. Therefore, the objective of this study was to evaluate the effect on wine physicochemical and phenolic composition and sensorial properties of different soil management practices on the vine row. Over four years, five soil treatments were examined in two different vineyards.