Enzymes modulation by dried grape pomace from the manufacture of wines and juices

• Autor(a) principal: Freire, Juliana Mesquita
• Data de Publicação: 2020
• Outros Autores: Barroso, Amanda Ribeiro, Assis, Amanda Araújo de, Texeira, Bruna Helena, Braga, Jonatas Henrique Guimarães, Oliveira, Daniela Aparecida, Braga, Mariana Aparecida, Marcussi, Silvana
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/48006
• topic: Grape extracts; Industrial wastes; Phenolic compounds; Protease modulators; Phospholipase A2 modulators; Extratos de uva; Resíduos Industriais; Compostos fenólicos; Moduladores de protease; Moduladores de fosfolipase A2

The processing of grapes for the manufacture of juices and wines, generates large quantities of by-products rich in metabolites with antioxidant, antimicrobial, anti-inflammatory and cicatrizing activities. The high homology between human enzymes and snake venoms makes the latter valuable laboratory tools for the study of pathophysiological processes. Proteases and phospholipases A2 act in processes related to hemostasis and inflammatory response. Thus, in this work, dried pomace obtained from grape (Isabel, Niagara, Bordô, BRS Violeta and Blend cultivars) processing were evaluated on phospholipase, proteolytic, hemolytic and thrombolytic activities induced by snakes venoms and the content of phenolic compounds and minerals was evaluated. The dried pomace exerted inhibitory and potentiating actions in all analyzed activities. The enzymatic modulators present in the evaluated dried pomace have potential for therapeutic use, although their broad characterization is still necessary, in order to define adequate amounts and formulations to obtain efficacy and safety in their use.