Enzymes modulation by dried grape pomace from the manufacture of wines and juices
Document title: Enzymes modulation by dried grape pomace from the manufacture of wines and juices
Journal: Brazilian Journal of Pharmaceutical Sciences
Database: PERIÓDICA
System number: 000451261
ISSN: 1984-8250
Authors: 1
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2
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Institutions: 1Universidade Federal de Lavras, Departamento de Quimica, Lavras, Minas Gerais. Brasil
2Universidade Federal de Lavras, Departamento de Ciencia dos Alimentos, Lavras, Minas Gerais. Brasil
Year:
Volumen: 56
Country: Brasil
Language: Inglés
Document type: Artículo
Approach: Aplicado, descriptivo
English abstract 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
Disciplines: Química
Keyword: Fitoquímica,
Residuos agroindustriales,
Orujo de uva,
Compuestos fenólicos,
Modulación enzimática,
Proteasas
Keyword: Phytochemistry,
Agroindustrial wastes,
Grape pomace,
Phenolic compounds,
Enzyme modulation,
Proteases
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