The antihypertensive effect of wine lees (WL) has been previously evidenced. In this study, the antihypertensive properties of different doses of WL were evaluated in spontaneously hypertensive rats (SHR). In addition, the blood pressure (BP)-lowering effect of dried (dealcoholized) WL powder (WLPW) and the mechanisms involved in its functionality were investigated. Furthermore, a possible hypotensive effect of WLPW was discarded in Wistar-Kyoto (WKY) rats. The administration of WL at different doses caused a dose-dependent decrease in BP of SHR up to 5.0 mL/kg bw, exhibiting the maximum decrease at 6 h post-administration. WLPW caused a greater drop in BP than WL, showing an antihypertensive effect higher and more prolonged than the drug Captopril. Moreover, the BP-lowering effect of WLPW was specific to the hypertensive state since an undesirable hypotensive effect in normotensive WKY rats was ruled out. Finally, WLPW improved oxidative stress and increased the activity of the antioxidant endogen system of SHR. These results suggest that WLPW could be used as functional ingredient for foods or nutraceuticals to ameliorate hypertension. Nevertheless, further clinical studies are needed to evaluate its long-term antihypertensive efficiency.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066631 | PMC |
| http://dx.doi.org/10.3390/nu13041142 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Green Manure Rotation Combined with Biochar Application Improves Yield and Economic Stability of Continuous Cropping of Peppers in Southwest China.
Plants (Basel)
December 2024
Institute of Soil and Fertilizer, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China.
Crop rotation is widely recognized as a key strategy to mitigate the adverse effects associated with continuous cropping. Recent studies have demonstrated that biochar has a significant potential for preventing and controlling these challenges. However, the ameliorative effects of green manure rotation and biochar application on continuous pepper cultivation in the karst mountainous regions of Southwest China remain largely unexplored.
View Article and Find Full Text PDFChemical and microbiological assessment of early wine fermentation phase can predict yeast cell viability during post-fermentation process.
Int J Food Microbiol
December 2024
Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy; Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Viale XXVIII Aprile 14, 31015 Conegliano, TV, Italy; Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
The management of post-fermentation phase is essential for the protection of wine oxidation. The prolonged contact of yeast lees and wine can help to limit this problem, although off-flavours can originate. It is known that some cellular components (mannoproteins, lipids, glutathione, etc.
View Article and Find Full Text PDFHighly selective acetate production from wine lees through acidogenic fermentation.
J Environ Manage
December 2024
INRAE, Univ Montpellier, LBE, 102 Avenue des Etangs, 11100 Narbonne, France.
Article Synopsis
- Wine lees, a waste product from winemaking, have untapped potential for producing valuable compounds like carboxylic acids, particularly acetate, due to their high ethanol and low carbohydrate levels.
- In a study, both white and red wine lees were tested for anaerobic acetate production under specific conditions, revealing that white wine lees had similar fermentation success with endogenous microbes as with added inoculum, while red wine lees performed poorly without external help.
- The research showed that acetate consistently made up a large portion of the end products (58-72%), and when red wine lees were co-fermented with activated sludge, additional fatty acids like caproate and heptanoate were produced, indicating strong potential for integrating this process into bi
Cold liquid stabulation: Impact on the phenolic, antioxidant, and aroma characteristics of wines from aroma-neutral white grape varieties.
Food Chem
February 2025
Department of Agricultural, Forest and Food Sciences, University of Torino, Corso Enotria 2/C, 12051 Alba, Italy. Electronic address:
Cold liquid stabulation aims to extract valuable compounds from grape lees before juice clarification. In this study, 7, 14, and 21 days of lees contact were tested on aroma-neutral 'Arneis' and 'Cortese' grape juices vs control. Basic parameters, colour, polyphenols, antioxidant capacity, and volatile organic compounds were assessed throughout winemaking.
View Article and Find Full Text PDFAcid Resistance Engineering of Endoglucanase for the Degradation of Wine Lees.
J Agric Food Chem
November 2024
Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
Wine lees is a low value biomass resource rich in cellulose, with great potential for producing organic fertilizers and chemicals. However, the high acidity of wine lees limits the catalytic efficiency of the conversion tool endoglucanase. Here, we expressed endoglucanase tCel5A from in , and the combination of promoter AOX1 and signal peptide SUC2 resulted in a highly active expression of 4632.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!