Concord grape pomace polyphenols complexed to soy protein isolate are stable and hypoglycemic in diabetic mice

Full Title: Concord grape pomace polyphenols complexed to soy protein isolate are stable and hypoglycemic in diabetic mice

Journal: Journal of Agricultural and Food Chemistry

Year of Publication: 2013

PHHI Author(s): Mary Ann Lila
Publication Author(s): Roopchand, Diana, Peter Kuhn, Christian Krueger, Kristen Moskal, Mary Ann Lila, and Ilya Raskin

Abstract:

Abstract Image

Polyphenols extracted from Concord grape pomace were stabilized by complexation to soy protein isolate (SPI) to produce grape polyphenol–SPI complex (GP–SPI) containing 5% or 10% grape polyphenols. LC–MS and MALDI-TOF analysis showed that a broad range of phytochemicals were present in the grape pomace extract. Anthocyanins and total polyphenols in the GP–SPI complex were stable after a 16-week incubation at 37 °C but were reduced by up 60% in dried grape pomace extract. Compared to vehicle (236 ± 34 mg/dL), a single dose of 300 mg/kg GP–SPI (184 ± 32 mg/dL) or 500 mg/kg GP–SPI (177 ± 28 mg/dL) having 5% grape polyphenols significantly lowered blood glucose in obese and hyperglycemic C57BL/6 mice 6 h after administration. GP–SPI allows the capture of grape pomace polyphenols in a protein-rich food matrix and may be useful as a functional food ingredient for the management of blood glucose levels.

Link to Article: http://pubs.acs.org.prox.lib.ncsu.edu/doi/ipdf/10.1021/jf403238e