Green extraction of bioactive compounds from wine lees and their bio-responses on immune modulation using in vitro sheep model
Maria Giovanna Ciliberti, Matteo Francavilla, Marzia Albenzio, C. Inghese, Antonella Santillo, A. Sevi, Mariangela Caroprese
Abstract
and tested at 0.8 mg/mL, resulted in an increase of both IL-6 secretion and Bax/Bcl-2 ratio. Data from the present study demonstrated that WL extracts derived from different winemaking and solvent extraction could have a bimodal action on control of inflammatory mediated damage and highlighted the importance for further studies aimed at applying the biorefinery process on by-products to increase their economic value and exploit new derived bioactive compound.
Topics & Concepts
LeesChemistryFood scienceWinemakingExtraction (chemistry)SolventEthanolWinePolyphenolChromatographyWater extractionBiochemistryAntioxidantPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityPharmacological Effects of Natural Compounds