Thermal Stability and Inhibitory Action of Red Grape Skin Phytochemicals against Enzymes Associated with Metabolic Syndrome

The present study focuses on heat-induced structural changes and the degradation kinetics of phytochemicals and antioxidant activity of red grape skin extract. The thermal degradation of anthocyanins, flavonoids, polyphenols, and antioxidant activity followed a first-order kinetic model, increasing with temperature due to the intensification of the degradation process. The activation energy (Ea) highlighted this phenomenon. Likewise, the kinetic and thermodynamic parameters certified the irreversible degradation of the bioactive compounds from the skin of the Băbească neagră grape variety. Both temperature and duration of heating had a significant impact on the content of bioactive compounds. In addition, the red grape skin extract inhibited certain enzymes such as α-amylase, α-glucosidase, lipase, and lipoxygenase, which are associated with metabolic syndrome and inflammation. Further knowledge on the possible inhibition mechanisms exerted by the major anthocyanins found in red grape skin extract on the metabolic syndrome-associated enzymes was gathered upon running molecular docking tests. Detailed analysis of the resulting molecular models revealed that malvidin 3-O-glucoside binds in the vicinity of the catalytic site of α-amylase and lipase, whereas no direct contact with catalytic amino acids was identified in the case of α-glucosidase and lipoxygenase.

Red grape skin extract and oat β-glucan in shortbread cookies: technological and nutritional evaluation

Consumers are increasingly interested in innovative products enriched with nutrients that counteract the development of civilisation-associated diseases. Thus, the development of new functional nutrient-enriched food products that meet consumer needs is therefore necessary. The aims of this study were to develop a novel shortbread cookie product by addition of red grape skin extract and oat β-glucan and to evaluate the influence of these modifications on physico‐chemical properties and consumer’s acceptance. The red grape skin extract used in this product is a source of polyphenols which are beneficial for human health and extend product shelf life. β-glucan is a soluble fraction of dietary fibre that helps to lower reduce blood cholesterol and glycemic levels. The influence of grape skin extract, β-glucan and a combination of both on the β-glucan content, colour and texture parameters, thermal properties, total antioxidant activity, total phenolic content, volatile compounds profile and sensory properties of shortbread cookies was analysed. Product with modified formulations had higher total antioxidant activity, total phenolic content and were was more thermally stable than control samples. The obtained innovative functional products were characterized by an increased content of oat β-glucan, which is desirable from a nutritional point of view. The DSC measurements showed higher oxidative stability of cookies enriched with β-glucan and red grape skin extract. The additives caused significant changes in the colour and profile of volatile compounds of the finished final product but did not affect the sensory acceptance among consumers. The use of these additives represents a development in food technology that may be valuable in the food industry to increase the nutritional value and extend the shelf shelf-life of bakery products.

Val16A SOD2 Polymorphism Promotes Epithelial–Mesenchymal Transition Antagonized by Muscadine Grape Skin Extract in Prostate Cancer Cells

Epithelial–mesenchymal transition (EMT), a key event in cancer metastasis, allows polarized epithelial cells to assume mesenchymal morphologies, enhancing invasiveness and migration, and can be induced by reactive oxygen species (ROS). Val16A (Ala) SOD2 polymorphism has been associated with increased prostate cancer (PCa) risk. We hypothesized that SOD2 Ala single nucleotide polymorphism (SNP) may promote EMT. We analyzed SOD2 expression and genotype in various prostate cell lines. Stable overexpression of Ala-SOD2 or Val-SOD2 allele was performed in Lymph Node Carcinoma of the Prostate (LNCaP) cells followed by analysis of intracellular ROS and EMT marker protein expression. Treatments were performed with muscadine grape skin extract (MSKE) antioxidant, with or without addition of H2O2 to provide further oxidative stress. Furthermore, MTS cell proliferation, cell migration, and apoptosis assays were completed. The results showed that SOD2 expression did not correlate with tumor aggressiveness nor SOD2 genotype. We demonstrated that the Ala-SOD2 allele was associated with marked induction of EMT indicated by higher Snail and vimentin, lower E-cadherin, and increased cell migration, when compared to Val-SOD2 allele or Neo control cells. Ala-SOD2 SNP cells exhibited increased levels of total ROS and superoxide and were more sensitive to co-treatment with H2O2 and MSKE, which led to reduced cell growth and increased apoptosis. Additionally, MSKE inhibited Ala-SOD2 SNP-mediated EMT. Our data indicates that treatment with a combination of H2O2-generative drugs, such as certain chemotherapeutics and antioxidants such as MSKE that targets superoxide, hold promising therapeutic potential to halt PCa progression in the future.