Optimization and metabolomic characterization of a green extraction protocol for wine grape polyphenols

酿酒葡萄多酚绿色提取方案的优化和代谢组学表征

• 批准号: 543664-2019
• 负责人: Stuart, Jeffrey
• 金额: $ 5.44万
• 依托单位: Brock University
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=691748
• 关键词: Optimization; metabolomic; characterization; green; extraction

In Niagara region, some harvesting of wine grapes occurs between November and February for Ice Wine and Ice Syrup production. At this time of year, grapes have accumulated high levels of polyphenols, which are molecules like resveratrol and quercetin that have been linked to positive health outcomes when included in the diet or as nutraceutical supplements. Polyphenols accumulate in the skins and seeds of grapes, which are waste byproducts of Ice Wine and Ice Syrup production. Presently, these parts of the grapes are being discarded and no value is realized from their rich polyphenol content. Recently, we developed a 'green' extraction protocol to isolate polyphenols from winter-harvest grapes and validated the approach by measuring the levels of 28 different polyphenolic molecules. To create a potentially edible product that could be provided as a tablet, we used beta-cyclodextrin as a carrier molecule for polyphenols in water. Polyphenols have very low water solubility but are readily loaded into beta-cyclodextrin which increases their solubility in water by several thousand-fold. We now wish to develop this approach into a commercial scale that can be used to process many tonnes of skin/seed waste from winter-harvest grapes. This application details the approach we will use. In collaboration with Sweet & Sticky and NSF International, we will refine the extraction process by testing several pre-processing and processing steps to identify those that are efficacious and cost effective, and could therefore be implemented commercially. We will then test several post-processing strategies to determine one that maintains the stability of polyphenols in the product. Polyphenols can degrade over time, particularly if exposed to heat and light. We believe that their loading into beta-cyclodextrin will protect against this possibility, but need to demonstrate this. We will use metabolomic profiling (i.e. measurements of a wide range of polyphenolic molecules), performed at the Cold Climate Oenology and Viticulture Institute at Brock University, to assess the yield and stability of polyphenols under all tested conditions. The proposed studies will enable Sweet & Sticky to develop an industrial protocol that can be used commercially immediately.

在尼亚加拉地区，酿酒葡萄的一些收获发生在11月到2月之间，用于冰酒和冰糖浆的生产。在每年的这个时候，葡萄中积累了大量的多酚，这些多酚是白藜芦醇和槲皮素等分子，如果将它们纳入饮食或作为营养补充剂，它们对健康有积极的影响。多酚积聚在葡萄皮和葡萄籽中，这是冰酒和冰糖浆生产的废弃副产品。目前，葡萄的这些部分正在被丢弃，它们丰富的多酚含量没有任何价值。最近，我们开发了一种“绿色”提取方案，从冬收葡萄中分离多酚，并通过测量28种不同多酚分子的水平来验证该方法。为了制造一种潜在的可食用产品，可以作为片剂提供，我们使用-环糊精作为水中多酚的载体分子。多酚的水溶性很低，但很容易被装入-环糊精中，这使它们在水中的溶解度提高了几千倍。我们现在希望将这种方法发展成商业规模，可用于处理冬季收获的葡萄的大量果皮/种子废物。这个应用程序详细说明了我们将使用的方法。我们将与Sweet & Sticky和NSF国际合作，通过测试几个预处理和加工步骤来改进提取过程，以确定哪些是有效的、成本效益高的，因此可以在商业上实施。然后，我们将测试几种后处理策略，以确定一种保持产品中多酚稳定性的策略。多酚会随着时间的推移而降解，尤其是在暴露于热和光的情况下。我们相信，将它们加载到-环糊精中可以防止这种可能性，但需要证明这一点。我们将使用代谢组学分析（即测量范围广泛的多酚分子），在布鲁克大学寒冷气候酿酒和葡萄栽培研究所进行，以评估在所有测试条件下多酚的产量和稳定性。拟议的研究将使Sweet & Sticky能够开发出可立即用于商业的工业协议。