Enzymes modulation by dried grape pomace from the manufacture of wines and juices

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorFreire, Juliana Mesquita-
Autor(es): dc.creatorBarroso, Amanda Ribeiro-
Autor(es): dc.creatorAssis, Amanda Araújo de-
Autor(es): dc.creatorTexeira, Bruna Helena-
Autor(es): dc.creatorBraga, Jonatas Henrique Guimarães-
Autor(es): dc.creatorOliveira, Daniela Aparecida-
Autor(es): dc.creatorBraga, Mariana Aparecida-
Autor(es): dc.creatorMarcussi, Silvana-
Data de aceite: dc.date.accessioned2026-02-09T12:12:05Z-
Data de disponibilização: dc.date.available2026-02-09T12:12:05Z-
Data de envio: dc.date.issued2021-08-31-
Data de envio: dc.date.issued2021-08-31-
Data de envio: dc.date.issued2019-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/48006-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1156471-
Descrição: dc.descriptionThe processing of grapes for the manufacture of juices and wines, generates large quantities of by-products rich in metabolites with antioxidant, antimicrobial, anti-inflammatory and cicatrizing activities. The high homology between human enzymes and snake venoms makes the latter valuable laboratory tools for the study of pathophysiological processes. Proteases and phospholipases A2 act in processes related to hemostasis and inflammatory response. Thus, in this work, dried pomace obtained from grape (Isabel, Niagara, Bordô, BRS Violeta and Blend cultivars) processing were evaluated on phospholipase, proteolytic, hemolytic and thrombolytic activities induced by snakes venoms and the content of phenolic compounds and minerals was evaluated. The dried pomace exerted inhibitory and potentiating actions in all analyzed activities. The enzymatic modulators present in the evaluated dried pomace have potential for therapeutic use, although their broad characterization is still necessary, in order to define adequate amounts and formulations to obtain efficacy and safety in their use.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherUniversidade de São Paulo, Faculdade de Ciências Farmacêuticas-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsacesso aberto-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
???dc.source???: dc.sourceBrazilian Journal of Pharmaceutical Sciences-
Palavras-chave: dc.subjectGrape extracts-
Palavras-chave: dc.subjectIndustrial wastes-
Palavras-chave: dc.subjectPhenolic compounds-
Palavras-chave: dc.subjectProtease modulators-
Palavras-chave: dc.subjectPhospholipase A2 modulators-
Palavras-chave: dc.subjectExtratos de uva-
Palavras-chave: dc.subjectResíduos Industriais-
Palavras-chave: dc.subjectCompostos fenólicos-
Palavras-chave: dc.subjectModuladores de protease-
Palavras-chave: dc.subjectModuladores de fosfolipase A2-
Título: dc.titleEnzymes modulation by dried grape pomace from the manufacture of wines and juices-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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