Suppression of oxidative stress by grape seed supplementation in rats

Soo-Kyong Choi,Xian-Hua Zhang,Jung-Sook Seo 한국영양학회 2012 Nutrition Research and Practice Vol.6 No.1

Polyphenol-rich grape seeds have a beneficial effect on human health. The present study was performed to investigate the effects of grape seeds on antioxidant activities in rats. Male Sprague-Dawley rats were randomly divided into a control diet group (C), a high-fat diet group (HF), a 5% grape seed-supplemented control diet group (G), and a 5% grape seed-supplemented high-fat diet group (HG). Dietary supplementation with grape seeds reduced serum concentrations of lipid peroxides compared with those in the C and HF groups. The hepatic level of lipid peroxides decreased significantly in the grape seed groups compared with that in the C and HF groups. Superoxide dismutase activity in the G group increased significantly compared with that in the C group. Catalase activity tended to be higher by feeding grape seeds. The grape seed diet increased glutathione peroxidase activity in the C group. Glutathione-S-transferase activity increased significantly in the G group compared with that in the C group. Hepatic content of total glutathione increased significantly in the HG group but decreased significantly in the HF group. The ratio of reduced glutathione and oxidized glutathione increased by feeding the grape seed diet. Total vitamin A concentration was significantly higher in HG group than in other groups. Liver tocopherol content of the G and HG groups was significantly higher than that of the control groups. These results suggest that dietary supplementation with grape seeds is beneficial for suppressing lipid peroxidation in high fat-fed rats.

볶음조건이 포도씨차의 품질에 미치는 영향

김재식 ( Jae Sik Kim ) 한국산업식품공학회 2014 산업 식품공학 Vol.18 No.1

Grape seed tea (GST) was prepared by roasting grape seed at 150-190℃ for 10-60 minutes and then soaking in water at 100℃ for 20 minutes. GSTs made with grape seed with an L value of 19.5-20.5 were the best in terms of color, flavor, and sensory test. GSTs prepared using roasted grape seeds had higher total phenolics and antioxidant activity than GST prepared from raw grape seed. Roasting times to reach an L value of 19.5-20.5 were over 60 minutes at 160℃, 40-50 minutes at 170℃, 30-40 minutes at 180℃, and below 10 minutes at 190℃. In a sensory test, the total preference increased depending on the degree of roasting. GSTs with the highest preference used grape seed roasted at 170℃ and 180℃ for 30 minutes.

Screening Biological Activities of Grape Seed and Skin Extracts of Campbell Early (Vitis labruscana B.)

Park, Sung-Jin,Lee, Hyeon-Yong,Park, Boo-Kil,Oh, Deog-Hwan The Korean Society of Food Science and Nutrition 2002 Preventive Nutrition and Food Science Vol.7 No.3

This study was conducted to determine biological activities, such as lipid peroxidation inhibition, cytotoxicity, sun blocker, inhibition of tyrosinase, and antioxidative effect, of ethanol extracts, and of solvent fractionated ethanol extracts obtained from grape seeds and skins. The strongest lipid oxidative inhibition of 66.9% and 67.6% was observed respectively, in the presence of 20 $\mu\textrm{g}$/$m\ell$ of both ethanol extract and water fraction of grape seeds. Overall, the ethanol extracts and their fractions of grape seeds exhibited stronger lipid oxidative inhibition than that of skin extracts. On the other hand, the ethanol extracts of grape skins showed stronger cytotoxicity than that of seeds on MCF-7, Hep3B, and A549 cancer cell lines. However, the water fraction of seed ethanol extracts showed the strongest cytotoxic effect of 76.52% and 67.01% on MCF-7 and Hep3B, respectively among their fractions. Ethanol seed extracts obtained at 3$0^{\circ}C$ had the strongest absorbance both at UVA region (350 nm) and UVB region (308 nm) and the chloroform fraction showed the strongest absorbance at W region and butanol fraction at UVA region among their tractions, respectively. In the meantime, the ethanol extracts obtained at 3$0^{\circ}C$ and butanol fraction showed the strongest tyrosinase inhibitory effect of 39.4% and 37.6%, respectively. This study shows that ethanol extracts and their fractions of grape seeds and skins could be potential good materials for functional food and cosmetic products.

포도종자 추출물이 항산화 효과에 관한 연구

이영춘 ( Young Chun Lee ),황한주 ( Han Joo Hwang ),오상석 ( Sang Suk Oh ) 한국산업식품공학회 2002 산업 식품공학 Vol.6 No.2

Antioxidant and Antiproliferative Activities of Grape Seeds from Different Cultivars

Sung, Jee-Hye,Lee, Jun-Soo 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.2

Grape seeds contain high levels of phytochemicals, which have been correlated with a decreased risk of chronic diseases. In this study, grape seeds from 10 different cultivars ('SV 18315', 'Naples', 'Agawam', 'Aligote', 'V.50151', 'Cabernet Sauvignon', 'Urbana', 'Baco22A', 'Clinton', and 'Campbell Early') were evaluated for their antioxidant and antiproliferative activities. The antioxidant activity of the grape seeds was evaluated by radical scavenging activities and reducing power. The antiproliferative activity was assessed by the inhibition of MCF7, NCI-H460, HCT116, and MKN45 cancer cell proliferation. The total polyphenol and flavonoid contents were determined by spectrophotometric methods. 'Cabernet Sauvignon' and 'Baco22A' had high polyphenol (4,369.2 and 3,747.0 mg/100 g seeds) and flavonoid contents (3,072.7 and 2,032.9 mg/100 g seeds). 'Cabernet Sauvignon' and 'Baco22A' also possessed the highest radical scavenging activity. In addition, these were showed generally higher antiproliferative activity than other cultivars. Both the polyphenol and flavonoid contents were positively correlated with radical scavenging activity ($R^2$>0.9). These results may provide basic information about health-beneficial effects of grape seeds.

초임계 이산와탄소를 이용한 Resveratrol 함유 포도씨유 추출

우문제,서장원,변상요,Woo Moon Jae,Seo Jang-Won,Byun Sang Yo 한국생물공학회 2005 KSBB Journal Vol.20 No.5

Grape seed oil made by press or organic solvent extraction does not contain resveratrol, a bioactive compound. Supercritical carbon dioxide could extract oil containing resveratrol from grape seed. The extraction efficiency was mainly dependent on the water content in grape seed. More resveratrol was contained in the oil extracted with un-dried grape seed. No resveratrol was extracted with dried grape seed. Time course changes of grape seed oil extraction also resulted that resveratrol could be extracted by supercritical carbon dioxide with the positive influence of water. 압착이나 유기용매 추출방식으로 생산된 포도씨유에는 resveratrol이 함유되어있지 않다 초임계 이산화탄소로 추출하는 경우 포도씨에 존재하는 resveratrol의 약 $1.6\%$가 추출 함유됨을 확인하였다. 초임계 추출 효율은 포도씨 건조 정도에 따라서 달라졌는데, 시료에 수분이 전혀 있지 않은 경우는 resvertrol을 추출되지 않았다. 수분함량이 증가할수록 추출 효율이 증가하는데, 수분이 resvertrol을 추출에 중요한 역할을 하였다. 초임계유체 추출 시간에 따른 추출된 포도씨 유의 resvertol 함량은 초반보다 후반으로 갈수록 증가하는 경향을 나타내었다. 초반에 오일 이 많이 추출되고 이후 수분이 빠져나오는 추출성향을 볼 때, resvertrol추출에는 수분이 초임계유체의 성질에 큰 영향을 미쳐 추출 효율을 변화시키는 것으로 생각된다.

포도 씨의 기계적 특성 -항복강도와 극한강도 측정-

박원종 ( Won Jong Park ),이승기 ( Seung Gi Lee ),김현태 ( Hyun Tae Kim ),정혜경 ( Hae Kyung Jong ),강명화 ( Myoung Hwa Kang ) 한국산업식품공학회 2002 산업 식품공학 Vol.6 No.4

Changes in Functional Constituents of Grape (Vilis vinifera) Seed by Different Heat Pretreatments

Lee, Ki-Teak,Lee, Jun-Young,Kwon, Yun-Ju,Yu, Feng,Park, Sang-Won The Korean Society of Food Science and Nutrition 2004 Preventive Nutrition and Food Science Vol.9 No.2

Changes in functional constituents of grape (Vitis vinifera) seeds prepared by three different heat pretreatments were determined and compared with those of non-treated grape seed. The recovery of grape seed oils was generally increased by roasting, steaming and microwave processes, although the recovery of specific constituents varied among three heat pretreatments. The recovery of MeOH extracts of the seeds increased following the roasting process, whereas that of MeOH extracts decreased gradually with steaming and microwave treatments. Levels of four catechins in grape seeds: (+)-catechin, procyanidin B$_2$, (-)-epicatechin, and (-)-epicatechin gallate, were decreased with increased roasting and steaming time, but were unaffected by microwave treatment. During the three different heat pretreatments, levels and compositions of fatty acid did not change, whereas those of phytosterol compositions decreased greatly. These results suggest that a mild heat pretreatment, controlled for temperature and time, is needed to prevent a considerable loss in the level of valuable functional components in grape seed.

원적외선 처리가 포도씨의 기능성분에 미치는 영향

이지현,백지영,윤성란,권중호 경북대학교 농업과학기술연구소 2010 慶北大農學誌 Vol.28 No.-

원적외선 조사가 포도씨 기능성분의 변화에 미치는 영향을 알아보고자 가열출력(0, 900, 1800 W) 및 가열시간(0, 20, 40 min)을 달리하여 원적외선 조사 후 마이크로파를 이용하여 포도씨 추출물을 제조하고 기능성분으로서 가용성 고형분, 기계적 색도, 카테킨, 총 페놀, 총 플라보노이드 함량 및 전자공여능과 아질산염 소거능을 각각 측정하였다. 가용성 고형분 함량 및 백색도 및 적색도는 유의적인 차이가 없는 것으로 나타났다. Cathechin류는 가열시간에 따라 catechin, procyanidin , epicatechin 함량의 변화가 있음을 확인하였으며, 총 catechin 함량은 총 카테킨 함량은 900 W 및 20분 처리 시 가장 높게 나타났다. 총 페놀성화합물 및 플라보노이드 함량 또한 가열출력 900W 및 가열시간 20분 일 때 가장 높게 나타났다. 그에 따라 전자공여능도 가열출력 900 W 및 가열시간 20분 일 때 가장 높은 것으로 나타났다. 이상의 결과는 원적외선 처리에 의해 총 페놀성 화합물 함량, 총 플라보노이드 함량이 증가됨을 볼 수 있었으며, 특히 cathechin류의 변화가 있음을 확인할 수 있었다. 또한 이로 인해 항산화능도 증가됨을 알 수 있었다. 또한 포도씨의 원적외선 가열처리 최적조건을 설정하고자 가열출력 및 가열시간을 달리하여 중심합성실험계획으로 반응표면분석한 결과 가열출력 621.82~818.18 W, 가열시간 16.3~19.83 min의 범위가 최적 가열조건범위로 설정되었다. The effect of far-infrared (FIR) irradiation on the functional compounds of grape seeds extract were evaluated. Grape seed was dried on different heating power (0, 900, 1800 W) and heating time (0, 20, 40 min) with far-infrared drier. Contents of soluble solids, catechins, total phenolics and total flavonoids along with Hunter's color value, electron donating ability (EDA) and nitrite scavenging activity were analyzed. The soluble solids, Hunter's L value and a value were not significantly different from control samples. Cathechin, procyanidin and epicatechin contents changed with heating time. In the treated sample, total cathechins content was found maximum at 900 W of heating power and 20 min of heating time with a high level of total phenolics, total flavonids and EDA. These results indicated that FIR irradiation of grape seed could enhance antioxidant activities of its extracts by increasing the amounts of functional compounds. Moreover, response surface methodology(RSM) was applied to predict optimum conditions for heating by FIR rays of grape seeds. Based on superimposition of contour map with respect to total phenolics, total catechin and EDA, optimum ranges of heating conditions were heating power of 621.82~818.18 W and heating time of 16.3~19.83 min.

Anti-inflammatory Effect of Grape Seed may Involve the Induction of Heme Oxygenase-1 and Suppression of Nuclear Factor-κB Activation

성지혜,김영화,최용민,함현미,정헌상,이준수 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.6

This study aimed to elucidate the antiinflammatory mechanism of grape-seed acetone extract (GSAE) in lipopolysaccharide (LPS)-stimulated RAW264.7macrophages. The GSAE at the highest concentration (500μg/mL) significantly inhibited nitric oxide production by approximately 78% and suppressed inducible nitric oxide synthase protein expression by approximately 83% compared to LPS-stimulated cells. The GSAE also suppressed inhibitor κBα phosphorylation and nuclear factor-κB (NF-κB; p65) transcriptional activity and translocation to the nucleus. In addition, GSAE induced the expression of heme oxygenase-1 (HO-1) in a dose-dependent manner,and that blocking HO-1 activity eliminated the inhibitory effects of the GSAE. The addition of carbon monoxide, a byproduct of heme degradation by HO-1, mimicked the inhibitory action of low concentrations of GSAE. These data suggest that GSAE carries out anti-inflammatory actions in macrophages through the induction of HO-1 and suppression of NF-κB activation.