Bioaccessible Phenolic Alkyl Esters of Wine Lees Decrease COX-2-Catalyzed Lipid Mediators of Oxidative Stress and...

Area of Science:

• Food Chemistry and Nutraceuticals
• Biochemistry and Molecular Biology

Background:

• Lipophenols, esterified phenolic compounds, offer superior health benefits compared to unesterified forms.
• Plant-based foods are rich sources of beneficial phenolic compounds.

Purpose of the Study:

• To investigate the role of gastrointestinal enzymes in releasing lipophenols from wine lees.
• To evaluate the antioxidant and anti-inflammatory capacities of released lipophenols.

Main Methods:

• Utilized ultra-high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UHPLC-ESI-QqQ-MS/MS) for compound analysis.
• Assessed the bioaccessibility and *in vitro* anti-inflammatory and antioxidant activities of lipophenols.

Main Results:

• Identified ethyl gallate and ethyl *trans*-caffeate as prominent lipophenols in wine lees.
• Demonstrated *de novo* formation of alkyl gallates during digestion, influenced by alkyl chain properties.
• Showcased the ability of bioaccessible lipophenols to reduce cyclooxygenase-2 and modulate inflammatory oxilipins.

Conclusions:

• Wine lees are a valuable source of antioxidant and anti-inflammatory lipophenols.
• The release and bioactivity of these compounds are enhanced by gastrointestinal digestion.
• Wine lees represent a promising ingredient for developing health-promoting coproducts.