The Antidiabetic Effect of Grape Pomace Polysaccharide-Polyphenol Complexes
Filipa Campos1, Andreia F Peixoto1, Pedro A R Fernandes2
1REQUIMTE-Laboratório Associado Para a Química Verde, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal.
Nutrients
|December 28, 2021
Summary
Grape pomace bioactive compounds, including polyphenols and conjugates, show promise for managing type 2 diabetes (T2DM). These extracts inhibit key enzymes and reduce glucose uptake, offering a sustainable approach to T2DM prevention and treatment.
Area of Science:
- Food Science
- Nutraceuticals
- Biochemistry
Background:
- Type 2 diabetes mellitus (T2DM) is a widespread metabolic disease.
- Bioactive compounds from fruits and vegetables may help manage T2DM.
- Grape pomace is a rich source of potential therapeutic compounds.
Purpose of the Study:
- To extract and characterize polyphenols and polysaccharide-polyphenol conjugates from grape pomace.
- To evaluate the antidiabetic effects of these grape pomace bioactives.
- To explore the valorization of agri-food waste for T2DM management.
Main Methods:
- Solid-liquid extraction and pressurized hot water extraction (PHWE) were used to recover bioactives.
- Total phenolic content and antioxidant activity were quantified.
- In vitro assays assessed alpha-glucosidase inhibition, antiglycation, and glucose uptake inhibition.
Main Results:
- PHWE yielded higher total phenolic content and antioxidant activity compared to solid-liquid extraction.
- Polysaccharide-polyphenol conjugates contained bound phenolic compounds.
- Both free polyphenols and conjugates demonstrated antidiabetic effects, with variations based on extraction method and conjugate type.
Conclusions:
- Grape pomace bioactives possess significant antidiabetic properties, including alpha-glucosidase inhibition, antiglycation, and glucose uptake modulation.
- Extraction method influences the efficacy of these compounds.
- Valorizing grape pomace offers a sustainable route for developing functional foods for T2DM management and promoting a circular economy.
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