Aglianico葡萄渣作为抗氧化和抗增殖生物分子的来源：环保提取和基于HRMS/ ms的分子网络

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-12-18 DOI:10.1016/j.foodchem.2024.142573

Maria Ponticelli , Germana Esposito , Fabiana Labanca , Paolo Scognamiglio , Chiara Sinisgalli , Luigi Milella , Immacolata Faraone , Valeria Costantino

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引用次数: 0

摘要

葡萄渣（GP）是葡萄酒供应链过程的副产品，含有具有已知健康特性的生物活性分子。本研究考察了不同提取技术对Aglianico品种[Cantine del Notaio， Barile和Torrecuso]三种gp的影响。采用浸渍法（MAC）、消化法（DIG）、加速溶剂萃取法（ASE）、微波法（MW）和超声波法（US） 5种环保提取技术，以50% %乙醇/水为溶剂。分光光度分析表明，DIG和ASE提取物具有最高的抗氧化活性和特化代谢物含量。利用基于HRMS/ ms的分子网络，分析了DIG和ASE提取物的代谢组谱，鉴定了已知和未知的具有抗氧化和化学预防作用的化合物。体外HepG2细胞实验表明，Barile GP DIG提取物具有最高的抗增殖活性。因此，这项工作为Barile GP DIG提取物作为具有抗氧化和抗增殖活性的特殊代谢物的丰富来源提供了潜在的应用前景。

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Aglianico grape pomace as a source of antioxidant and anti-proliferative biomolecules: Eco-friendly extraction and HRMS/MS-based molecular networking

Grape pomace (GP), a by-product of the wine supply chain process, contains bioactive molecules with known healthy properties. This study examines the impact of different extraction techniques on three GPs of Aglianico cultivar [Cantine del Notaio, Barile, and Torrecuso]. Five eco-friendly extractive techniques [maceration (MAC), digestion (DIG), accelerated solvent extraction (ASE), microwaves (MW), and ultrasound (US)] were used with 50 % ethanol/water as solvent. Spectrophotometric assays showed that DIG and ASE extracts had the highest antioxidant activity and specialized metabolite content. Using the HRMS/MS-based molecular networking, DIG and ASE extract metabolome profiles were analyzed, identifying unknown compounds and known ones with validated antioxidant and chemopreventive effects. In vitro cell-based assay on HepG2 cells demonstrated that Barile GP DIG extract has the highest anti-proliferative activity. Hence, this work provides insight into the potential application of Barile GP DIG extract as a rich source of specialized metabolites with antioxidant and anti-proliferative activity.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.