Enhancing Vascular Health and Lowering Blood Pressure in Spontaneously Hypertensive Rats through Syrah Grape (Vitis vinifera) Pomace: The Role of Phenolic Compounds

Author:

da Costa Kelly C. M.1,Oliveira Lorrayne de S.1,Silva Júlia C.2,Santana Taynara S.1ORCID,de Freitas Raiany A.1,Bressan Alecsander F. M.1ORCID,Gómez-Alonso Sérgio3ORCID,Pérez-Navarro José3ORCID,Pertuzatti Paula B.2ORCID,Giachini Fernanda R.14ORCID

Affiliation:

1. Institute of Biological and Health Sciences, Federal University of Mato Grosso, Barra do Garças 78060-900, Brazil

2. Institute of Exact and Earth Sciences, Federal University of Mato Grosso, Barra do Garças 78060-900, Brazil

3. Regional Institute of Applied Scientific Research, University of Castilla-La Mancha, 13071 Ciudad Real, Spain

4. Institute of Biological Sciences, Federal University of Goias, Goiania 74690-900, Brazil

Abstract

Background: The beneficial properties of wine by-products include actions that help prevent and treat cardiovascular conditions such as hypertension, primarily due to their antioxidant effects. Novel pharmacotherapies are being developed to treat arterial hypertension, including investigations into natural products exhibiting biological activity, necessitating rigorous evaluation of their efficacy and safety. This study aimed to identify and quantify phenolic compounds in Syrah (Vitis vinifera) grapes grown in the Brazilian Cerrado and their presence in winemaking by-products. It also examined the effects of grape pomace on blood pressure. Methods: Fresh grapes, pomace, and lees, were subjected to spectrophotometric determination of total phenolic compounds, followed by identification and quantification using HPLC-DAD-ESI-MSn. Normotensive male rats (Wistar) and spontaneously hypertensive rats (SHR) received grape pomace-enriched (150 or 300 mg/kg/day, 14 days) or standard chow. Indirect arterial pressure was assessed, while vascular reactivity was evaluated in mesenteric resistance arteries. Results: Pomace samples exhibited higher total phenolic compound concentrations than grapes or lees. Seven derivatives of hydroxycinnamic acids and twenty-one flavonols were identified. Quercetin-3-glucoside and ethyl caffeate were the most abundant phenolic compounds. Grape pomace-enriched chow demonstrated a dose-dependent hypotensive effect in rats. Conclusion: the abundance of flavonols and hydroxycinnamic acids, combined with their hypotensive effects, underscores the therapeutic potential of fine wine-making by-products produced in the Brazilian Cerrado.

Funder

Fundação de Amparo a Pesquisa do Mato Grosso—Brazil

Coordination for the Improvement of Higher Education Personnel—Brazil

National Council for Scientific and Technological Development

Publisher

MDPI AG

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