title: Grape skin extracts from winemaking by-products as a source of trapping agents for reactive carbonyl species.
abstract: BACKGROUND
  Clinical evidence supports the relationship between carbonyl stress and type II diabetes and its related pathologies. Methylglyoxal (MGO) is the major dicarbonyl compound involved in carbonyl stress. Efforts are therefore being made to find dietary compounds from natural sources that could exert an MGO trapping response.
  
  
  RESULTS
  The in vitro MGO trapping capacity of six red and seven white grape skin extracts (GSE) obtained from winemaking by-products was investigated. Methanolic GSE exhibited a promising MGO trapping capacity that was higher in red GSE (IC50 2.8 mg mL(-1)) when compared with white GSE (IC50 3.2 mg mL(-1)). The trapping ability for red GSE correlated significantly with total phenolic content and antioxidant capacity. However, no correlations were observed for white GSE, which suggests that other compounds were involved in the trapping activity.
  
  
  CONCLUSIONS
  GSE may be considered a natural source of carbonyl stress inhibitors, thus opening up its possible utilization as a nutraceutical ingredient. Further investigations are required to understand the mechanism involved in the carbonyl trapping ability of red and white grape skin samples and their relationship with glycation.
authors: DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133, Milan, Italy.
authors: Pedapati S C
authors: PS
authors: Sri Harsha
authors: Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, 28040, Madrid, Spain.
authors: Marta
authors: M
authors: Mesias
authors: DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133, Milan, Italy.
authors: Vera
authors: V
authors: Lavelli
authors: Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, 28040, Madrid, Spain.
authors: Francisco J
authors: FJ
authors: Morales
mesh_terms: D000975:Antioxidants / Q000737:chemistry; D003924:Diabetes Mellitus, Type 2; D005419:Flavonoids / Q000737:chemistry; D005525:Food-Processing Industry; D005638:Fruit / Q000737:chemistry*; D017127:Glycation End Products, Advanced / Q000037:antagonists & inhibitors; D006031:Glycosylation / Q000187:drug effects; D006037:Glyoxal / Q000737:chemistry; D007220:Industrial Waste / Q000032:analysis*; D010936:Plant Extracts / Q000737:chemistry*; D011765:Pyruvaldehyde / Q000737:chemistry*; D027843:Vitis; D014920:Wine
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D017127:Glycation End Products, Advanced; D007220:Industrial Waste; D010936:Plant Extracts; D006037:Glyoxal; D011765:Pyruvaldehyde
keywords: antiglycation; dicarbonyl compounds; grape skin; methylglyoxal; trapping