Ivanov Yavor, Atanasova Milka, Godjevargova Tzonka
Department Biotechnology, University "Prof. Dr. Asen Zlatarov", 8010 Burgas, Bulgaria.
Molecules. 2025 May 2;30(9):2029. doi: 10.3390/molecules30092029.
The potential of the seed flours and extracts of the red grapes Pinot Noir and Marselan for application as food additives and antioxidative dietary supplements was determined. The differences between the quality characteristics of the seeds, flour, and extracts of the two grape varieties were examined. The polyphenol composition and antioxidant potential of the two extracts were compared. The extracts were rich in polyphenols, especially flavonoids (52.01 mg QE/g DW) and procyanidins (152.18 mg CE/g DW). The nutritional composition of the flours and extracts was determined. It was found that the content of ash, crude protein, crude fat, and total dietary fibers in the flour from the studied grape seeds was about 1.5 times higher than that in the extracts. Only the carbohydrate content was 2-2.5 times higher in both extracts compared to that in the flours. The content of macro and microelements in the seed extracts and in the flours was high. The inhibitory potential of the two seed extracts on three key enzymes affecting diabetes and obesity-α-amylase, α-glucosidase, and pancreatic lipase-was studied. The highest degree of extract inhibition against α-glucosidase was determined (IC-2.53 ± 0.24 µg/mL). A real inhibitory assessment of the extracts was made by implementing an in vitro digestion simulation method. It was found that the percentage of inhibition of the enzymes with the digested extract was higher compared to those with the undigested extract in buffer and salt solution. Our study proves that the high content of flavonoids and procyanidins in the two extracts determines their high inhibitory capacity against the three enzymes and their potential for managing diabetes and obesity.
测定了黑皮诺和马瑟兰这两种红葡萄种子粉及其提取物作为食品添加剂和抗氧化膳食补充剂的应用潜力。研究了这两个葡萄品种种子、种子粉和提取物质量特性之间的差异。比较了两种提取物的多酚组成和抗氧化潜力。提取物富含多酚，尤其是黄酮类化合物（52.01毫克当量/克干重）和原花青素（152.18毫克儿茶素当量/克干重）。测定了种子粉和提取物的营养成分。结果发现，所研究葡萄种子粉中的灰分、粗蛋白、粗脂肪和总膳食纤维含量比提取物中的高约1.5倍。与种子粉相比，两种提取物中的碳水化合物含量仅高2至2.5倍。种子提取物和种子粉中的常量和微量元素含量都很高。研究了两种种子提取物对影响糖尿病和肥胖的三种关键酶——α-淀粉酶、α-葡萄糖苷酶和胰脂肪酶的抑制潜力。确定了提取物对α-葡萄糖苷酶的最高抑制程度（IC50为2.53±0.24微克/毫升）。通过体外消化模拟方法对提取物进行了实际抑制评估。结果发现，与缓冲液和盐溶液中未消化的提取物相比，消化后的提取物对酶的抑制百分比更高。我们的研究证明，两种提取物中高含量的黄酮类化合物和原花青素决定了它们对这三种酶的高抑制能力以及管理糖尿病和肥胖的潜力。
