The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds

Matteo Bordiga; Emmanuelle Meudec; Pascale Williams; Rosa Montella; Fabiano Travaglia; Marco Arlorio; Jean Daniel Coïsson; Thierry Doco

doi:10.1016/j.foodchem.2019.01.175

The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds

Matteo Bordiga, Emmanuelle Meudec, Pascale Williams, Rosa Montella, Fabiano Travaglia, Marco Arlorio, Jean Daniel Coïsson, Thierry Doco

Department of Pharmaceutical Sciences

Research output: Contribution to journal › Article › peer-review

Abstract

The study was designed to evaluate how the distillation process is able to affect the composition and bioactivity of oligosaccharides contained in the grape seeds. Different oligosaccharidic fractions have been extracted both before and after grape pomace distillation in order to valorize this by-product. A multistep solid-phase extraction approach (C-18 and carbograph cartridges) has been applied to purify and fractionate the oligosaccharidic compounds. Chemical characterization of the fractions was performed using a UPLC-ESI-MS ⁿ method. Complex oligosaccharides consist principally of neutral oligosaccharides rich in arabinose and glucose. Then, the oligosaccharides contained in the different fractions as potential functional ingredients with prebiotic activity toward well-known probiotic bacteria, such as Lactobacillus acidophilus and Lactobacillus plantarum, were evaluated. Data showed how, in some combination, oligosaccharidic fractions obtained may be considered a novel “functional ingredient” with potential prebiotic activity mainly towards L. acidophilus.

Original language	English
Pages (from-to)	423-430
Number of pages	8
Journal	Food Chemistry
Volume	285
DOIs	https://doi.org/10.1016/j.foodchem.2019.01.175
Publication status	Published - 1 Jul 2019

Keywords

Distillation
Grape seed
Oligosaccharides
Prebiotic
Probiotic strains

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10.1016/j.foodchem.2019.01.175

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title = "The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds",

abstract = " The study was designed to evaluate how the distillation process is able to affect the composition and bioactivity of oligosaccharides contained in the grape seeds. Different oligosaccharidic fractions have been extracted both before and after grape pomace distillation in order to valorize this by-product. A multistep solid-phase extraction approach (C-18 and carbograph cartridges) has been applied to purify and fractionate the oligosaccharidic compounds. Chemical characterization of the fractions was performed using a UPLC-ESI-MS n method. Complex oligosaccharides consist principally of neutral oligosaccharides rich in arabinose and glucose. Then, the oligosaccharides contained in the different fractions as potential functional ingredients with prebiotic activity toward well-known probiotic bacteria, such as Lactobacillus acidophilus and Lactobacillus plantarum, were evaluated. Data showed how, in some combination, oligosaccharidic fractions obtained may be considered a novel “functional ingredient” with potential prebiotic activity mainly towards L. acidophilus.",

keywords = "Distillation, Grape seed, Oligosaccharides, Prebiotic, Probiotic strains",

author = "Matteo Bordiga and Emmanuelle Meudec and Pascale Williams and Rosa Montella and Fabiano Travaglia and Marco Arlorio and Co{\"i}sson, {Jean Daniel} and Thierry Doco",

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year = "2019",

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doi = "10.1016/j.foodchem.2019.01.175",

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AU - Bordiga, Matteo

AU - Meudec, Emmanuelle

AU - Williams, Pascale

AU - Montella, Rosa

AU - Travaglia, Fabiano

AU - Arlorio, Marco

AU - Coïsson, Jean Daniel

AU - Doco, Thierry

PY - 2019/7/1

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N2 - The study was designed to evaluate how the distillation process is able to affect the composition and bioactivity of oligosaccharides contained in the grape seeds. Different oligosaccharidic fractions have been extracted both before and after grape pomace distillation in order to valorize this by-product. A multistep solid-phase extraction approach (C-18 and carbograph cartridges) has been applied to purify and fractionate the oligosaccharidic compounds. Chemical characterization of the fractions was performed using a UPLC-ESI-MS n method. Complex oligosaccharides consist principally of neutral oligosaccharides rich in arabinose and glucose. Then, the oligosaccharides contained in the different fractions as potential functional ingredients with prebiotic activity toward well-known probiotic bacteria, such as Lactobacillus acidophilus and Lactobacillus plantarum, were evaluated. Data showed how, in some combination, oligosaccharidic fractions obtained may be considered a novel “functional ingredient” with potential prebiotic activity mainly towards L. acidophilus.

AB - The study was designed to evaluate how the distillation process is able to affect the composition and bioactivity of oligosaccharides contained in the grape seeds. Different oligosaccharidic fractions have been extracted both before and after grape pomace distillation in order to valorize this by-product. A multistep solid-phase extraction approach (C-18 and carbograph cartridges) has been applied to purify and fractionate the oligosaccharidic compounds. Chemical characterization of the fractions was performed using a UPLC-ESI-MS n method. Complex oligosaccharides consist principally of neutral oligosaccharides rich in arabinose and glucose. Then, the oligosaccharides contained in the different fractions as potential functional ingredients with prebiotic activity toward well-known probiotic bacteria, such as Lactobacillus acidophilus and Lactobacillus plantarum, were evaluated. Data showed how, in some combination, oligosaccharidic fractions obtained may be considered a novel “functional ingredient” with potential prebiotic activity mainly towards L. acidophilus.

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KW - Probiotic strains

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DO - 10.1016/j.foodchem.2019.01.175

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VL - 285

SP - 423

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JO - Food Chemistry

JF - Food Chemistry

ER -

The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds

Abstract

Keywords

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