Proiectul TE-31

Iun 22, 2017

Valorificarea reziduurilor industriei vinicole prin nutritia animala imbogatita in antioxidanti

Acest proiect de cercetare cu codul de depunere PN-II-RU-TE-2012-3-0048 este finantat de Unitatea Executiva pentru Finantarea Invatamantului Superior, a Cercetarii, Dezvoltarii si Inovarii (UEFISCDI) a MEN prin contractul de finantare Nr. 31 din 29/04/2013.

 

Cod proiect: PN-II-RU-TE-2012-3-0048

 

Rezumat:

In ultimii ani, s-a observat o cerere crescanda pentru procese de productie mai " curate ", astfel ca reciclarea eficienta si profitabila a reziduurilor industriei agroalimentare a primit o atentie deosebita. Una dintre cele mai promitatoare oportunitati in ceea ce priveste aceasta reciclare, este extractia compusilor bioactivi din diferite rezuduuri si subproduse ale industriei agro-alimentare, produsi avand potential de utilizare ca aromatizanti si antioxidanti in cosmetica si industria farmaceutica precum si ca surse care pot creste valoare nutritiva pentru alimente functionale si aditivi alimentari.

Reziduurile industriei vinului reprezinta o sursa de antioxidanti neexploatata pana in prezent in Romania, desi acestia fac obiectul unui interes crescand in acest domeniu. In ceea ce priveste Romania, nu exista date in literatura de specialitate in legatura cu includerea tescovinei in hrana purceilor dupa intarcare; acest studiu este primul in aceasta directie combinand experimente "in vivo" cu experimente "in vitro". Studii investigand utilizarea tescovinei pot astfel duce la cresteri economice in industria vinului precum si la scaderea problemelor ecologice rezultate din acumularea acestui reziduu si imbunatatirea statusului de sanatate al purceilor dupa perioada sensibila a intarcarii. Tescovina va fi analizata printr-un protocol extins si complex cuprinzand studii "in vivo" si "in vitro" corelate cu teste clasice de activitate antioxidanta in vederea gasirii unor noi surse ieftine de furaj. Rezultatele estimate ale acestui proiect de cercetare aplicativa pot deschide noi perspective in biochimia activitatii antioxidante a polifenolilor, respectiv de mediere a acestei actiuni antioxidante de catre o-chinonele prooxidante.

Obiectivul proiectului:

Obiectivul principal al acestui proiect este evaluarea reziduului de tescovina bogat in polifenoli din punct de vedere al compozitiei in acesti compusi, al activitatii antioxidante si a parametrilor zootehnici, de sanatate, biochimici si imunologici a purceilor hraniti cu o dieta in care aceasta tescovina a fost incorporata.

Rezultate estimate:

  • Compozitia in polifenoli si activitatea antioxidanta a extractului de tescovina
  • Baza de date stiintifice incluzand evaluarea efectului "in vitro" pe culturi de celule intestinale de porc (IPEC-1), a extractului de tescovina
  • Baza de date stiintifice incluzand evaluarea "in vivo" a efectului incorporarii tescovinei in hrana purceilor, asupra performantelor, si a parametrilor biochimici si imunologici.

Echipa de cercetare a proiectului este compusa din urmatorii membri:

Veronica Sanda CHEDEA - director de proiect
Ionelia TARANU- cercetator senior
Daniela MARIN-cercetator senior
Cristina TABUC-cercetator senior
Gina PISTOL-cercetator senior
Rodica PELMUS-cercetator postdoctoral
Cristina LAZAR-cercetator postdoctoral
Mihai GRAS-cercetator postdoctoral
Monica MOTIU- asistent cercetare
Loredana CALIN- tehnician
Mariana STANCU-tehnician

Click aici pentru a descarca "Raport stiintific sintetic 2013-2016".

- Pe baza cercetarilor efectuate in cadrul proiectului s-a publicat urmatorul articol publicat in reviste indexate ISI

 

 

  • Chedea V. S., Braicu C., Chirila F., Ogola H.J.O., Pelmus R.S., Calin L.G., Socaciu C. 2014, Antioxidant/Prooxidant and antibacterial/probacterial effects of a grape seed extract in complex with lipoxygenase, BioMed Research International, vol. 2014, Article ID 313684, 9 pages, doi:10.1155/2014/313684.

 

 

- Pe baza cercetarilor efectuate in cadrul proiectului s-au publicat urmatoarele articole publicate in reviste indexate in baze de date international (BDI)

 

 

  • Chedea V. S., Palade L. M., Rotar M. C., Calin L. G., Dragomir C. 2015, The anthocyanin composition of a red grape pomace in relation with the wine industry by-products valorization in animal feed, Lucrari Stiintifice Seria Horticultura, Vol. 58(1) / 2015, U.S.A.M.V. Iasi

    Chedea V. S., Pelmus R. S., Cismileanu A. E., Pistol G. C., Palade L. M., Taranu I. 2016, Total polyphenols content, antioxidant activity and stability of a grape pomace incorporated in animal feed, Scientific Papers: Animal Science and Biotechnologies, 2016, 49 (1)

 

 

- Pe baza cercetarilor efectuate in cadrul proiectului s-au publicat urmatoarele capitole de carte

 

 

  • Antioxidant/Pro-Oxidant Action of Polyphenols from Grape Seeds in Grape Seeds: Nutrient Content, Antioxidant Properties and Health Benefits, Lorenzo J.M. and Daniel Franco D. eds, Nova Science Publishers, Inc. Hauppauge, NY 11788-3619 USA, 2016

 

 

 

Editors: Jose Manuel Lorenzo Rodriguez, and Daniel Franco Ruiz (Meat Technology Centre of Galicia, Spain)

Book Description:
This book reviews the role of bioactive compounds in grape seed and their beneficial effects. Among the 11 chapters, the authors also discuss the composition, biological activity, and potential applications of grape seeds in the food industry and the health effects of grape seed extracts. As in other matrices, the presence of bioactive molecules in grape seed is related to several factors like grape varieties, climatic and soil conditions, vinification processes, winemaking procedures, extraction techniques and finally evaluation protocols.
Chapter 1 addresses the extraction methodologies to obtain biomolecules of interest from grape seed, from the conventional to the most innovative.
Chapter 2 discusses the most important and used methods to evaluate the antioxidant capacity of grape seed.
Chapter 3 is focused on how flavonoids could modulate the body homeostasis acting directly on the gastrointestinal tract, explaining their effects on obesity-related pathologies.
Chapter 4, using liquid chromatographic and mass detection techniques, centers on flavanols, one of the most important types of polyphenols occurring in grape seed. Chapter 5 complements Chapter 2 in evaluating total antioxidant capacity considering that antioxidant activity is usually due to different antioxidants present in grape seed.
Chapter 6 studies the effects of polyphenolic extracts in arterial hypertension and oxidative stress via glutathione-peroxidase.
Chapter 7 revises the antioxidant properties of grape seed in the conservation of different meat products and dose effect to increasing the shelf life of these products.
Chapter 8 shows the potential application of developing new products with healthier characteristics to garner greater consumer acceptance using grape seed in their formulations.
Chapter 9 provides a review of the composition and nutritional value of the majority compounds (fatty acid, amino acid and mineral profile), showing the potential application of the use of grape seed as a food supplement to improve the human diet.
Chapter 10 indicates the potent antimicrobial activity of grape seed extract against many different microorganisms due to the presence of flavan-3-ols, inhibiting their growth, and potential applications in the food or pharmaceutical industries or even in the medical field.
Chapter 11 is focused on the potential use of bioactive compounds in grape seed extract as a remedy against lipid oxidation of meat products. (Imprint: Nova)

Table of Contents:
Preface
pp. vii-viii

Chapter 1
Extraction of Antioxidants from Grape Seeds (Moure, A., Falque, E. and Dominguez, H., Departamento de Enxenaria Quimica, Universidade de Vigo, Spain, and others)
pp. 1-26

Chapter 2
Antioxidant/Pro-Oxidant Action of Polyphenols from Grape Seeds (L. M. Palade and V. S. Chedea, National Institute for Research and Development in Animal Biology and Nutrition Balotesti, Ilfov, Romania)
pp. 27-56

Chapter 3
Flavonoids Interaction with Gastrointestinal Tract: Modulation of Enteroendocrine System, Intestinal Permeability and Metabolic Endotoxemia
(X. Terra, M. T. Blay, M. Pinent and A. Ardevol, MoBioFood Research Group. Departament de Bioquimica i Biotecnologia, Universitat Rovira i Virgili, Tarragona, Spain)
pp. 57-84

Chapter 4
LC-ESI-FTICR-MS Analysis of Flavan-3-Ols in Seeds of Grape Pomace
(I. Rockenbach, B. Santiago-Schubel, B. Thiele and R. Fett, Department of Food Technology, Federal University of Paraiba, Paraiba, Brazil, and others)
pp. 85-100

Chapter 5
Methods to Evaluate Antioxidant Properties of Grape Seeds
(M. L. Gonzalez-SanJose, M.D. Rivero-Perez and P. Muniz-Rodriguez, Department of Biotechnology and Food Science, University of Burgos, Burgos, Spain)
pp. 101-124

Chapter 6
Modulation Effects of Polyphenolic Extracts in Experimental Arterial Hypertension (Ciocoiu, M., Badescu, M. and Badescu, L., Department of Pathophysiology, Department of Cell and Molecular Biology, University of Medicine and Pharmacy "Gr. T. Popa" Iasi, Romania)
pp. 125-156

Chapter 7
The Use of Grape Seed Extract on Meat Products: A Review
(Daniel Franco, Javier Carballo and Jose M. Lorenzo, Centro Tecnologico de la Carne de Galicia, San Cibrao das Vinas, Ourense, Spain, and others)
pp. 157-180

Chapter 8
The Science of Grape Seeds Applied to Health Food Development
(C. J. Contreras-Castillo, J. P. Cruz-Tirado and L. Din Shirahigue, Universidade de Sao Paulo, Escola Superior de Agricultura Luiz de Queiroz, Departamento de Agroindustria, Alimentos e Nutricao, Sao Paulo, Brazil, and others)
pp. 181-196

Chapter 9
Grape Seeds (Vitis Vinifera) and Their Nutritional Value
(M. Rubilar, C. Burgos-Diaz and J. M. Lorenzo, Department of Chemical Engineering, Universidad de La Frontera, Temuco, Chile, and others)
pp. 197-210

Chapter 10
Antimicrobial and Antiviral Activities of Grape Seed Extracts
(G. Pasqua, and G. Simonetti, Department of Environmental Biology, Sapienza Universita di Roma, Rome, Italy, and others)
pp. 211-224

Chapter 11
Grape Extracts: Antioxidant Properties in Meat Product
(G. Nieto and G. Ros, Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus de Espinardo, Murcia, Spain)
pp. 225-236

About the Editors
pp. 237

Index
pp. 239-254

Procyanidins-Bioavailability and Metabolization in Procyanidins: Characterisation, Antioxidant Properties and Health Benefits, Veronica S. Chedea ed., Nova Science Publishers, Inc. Hauppauge, NY 11788-3619 USA, 2016

 

Editors: Veronica Sanda Chedea (Laboratory of Animal Biology, National Research Development Institute for Animal Biology Nutrition (IBNA), Balotesti, Romania)

Book Description:
Procyanidins are phenolic compounds from plants and they are abundant in our diet. Research studies on procyanidins have shown that they have many health benefits, especially as preventive agents for cancer, cardiovascular diseases and diabetes. High concentrations of procyanidins can be found in plants and foods such as red wine, grapes, grape seeds, cocoa, berries and apples. The first chapter of this book reviews the occurrence and the structure of these compounds.

Since the extraction method is considered a critical step in procyanidin analysis, the second chapter describes the various methods used in literature so far with reference to the most important factors influencing the extraction. Furthermore, common separation and detection methods like high performance liquid chromatography and mass spectrometry are presented in order to give the complex image of the existing methods described so far. These principles of procyanidin fingerprinting are reflected further in studying the seed shells of the Japanese horse chestnut (Aesculus turbinata BLUME), discarded as waste materials after the preparation of edible seeds. The highly polymeric proanthocyanidins from the Japanese horse chestnut were tested for their health benefits, and this is presented in Chapter Three.

As the interest in antioxidant compounds increases, the interest in studying their bioavailability has increased as well. In the context of controversy surrounding the studies on procyandins' absorption and metabolization, the next chapter tries to present different points of view related to this matter. Several applications of procyanidins in food systems are reviewed in Chapter Five, including: Co-encapsulation of green tea catechins on probiotic bacteria viability during simulated gastrointestinal digestion, stability of polyphenolic compounds on alginate, and chitosan microcapsules and procyanidin effectiveness after incorporation into food edible films. The final part of this book investigates the procyanidin structure-activity relationship and mechanisms of cardiovascular diseases because the intake of procyanidins has been associated with reduced cardiovascular disease risk by epidemiologic studies.

The expertise of the authors contributing to this book is useful for graduates studying food science and technology, nutrition, pharmacy and health, and for researchers, scientists, policymakers and professionals from food, pharmacy, nutrition and biotechnology industries working on procyanidins' characterization, antioxidant properties and health benefits. (Imprint: Nova)

Table of Contents:
Preface


Chapter 1. Procyanidins: Structure and Occurrence
(Andrea Bunea, Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania)

Chapter 2. Analysis of Proanthocyanidins: Extraction, Liquid Chromatography and Mass Spectrometry Methods
(Raluca Maria Pop, Anca Dana Buzoianu and Veronica Sanda Chedea, University of Medicine and Pharmacy "Iuliu Hatieganu", Cluj-Napoca, Romania, and others)

Chapter 3. Analysis of Highly Polymeric Proanthocyanidins from Seed Shells of Japanese Horse Chestnut and their Health Benefits
(Kazushige Yokota, Hideto Kimura, Satoshi Ogawa, and Mitsuo Jisaka, Department of Life Science and Biotechnology, Shimane University, Matsue, Shimane, Japan, and others)

Chapter 4. Procyanidins-Bioavailability and Metabolization
(Veronica Sanda Chedea and Raluca Maria Pop, National Institute for Research and Development in Animal Biology and Nutrition Balotesti, Ilfov, Romania, and others)

Chapter 5. Procyanidins and their Effectiveness after Incorporation in Food Systems
(Oana Lelia Pop and Dan Cristian Vodnar, Food Science Department, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania)

Chapter 6. Studies of Procyanidin Structure-Activity Relationship and Mechanisms on Cardiovascular Diseases
(Jose M. Lorenzo, Paulo Eduardo S. Munekata and Ruben Dominguez, Meat technological Center of Galicia, San Cibrao das Vinas, Ourense, Spain, and others)

- Pe baza cercetarilor efectuate in cadrul proiectului s-a editat urmatoarea carte

 

 

  • Procyanidins: Characterisation, Antioxidant Properties and Health Benefits
    Editors: Veronica Sanda Chedea (Laboratory of Animal Biology, National Research Development Institute for Animal Biology Nutrition (IBNA), Balotesti, Romania) Nova Science Publishers, Inc. Hauppauge, NY 11788-3619 USA, 2016

www.novapublishers.com/catalog



 

 

- Rezultate ale proiectului au fost prezentate la urmatoarele manifestari stiintifice

 

 

  • The influence of dietary grape pomace on plasma biochemical parameters in weaned pigs, 8th World Congress on Polyphenols Applications and Workshop on ISANH Polyphenols Biowaste Valorization, Lisbon Portugal, 04-06. 06. 2014



  • Assessment of grape pomace enriched feed for weaned piglets, Simpozionul International de Biologie si Nutritie Animala Balotesti, Ilfov, 14.11.2014



  • Use of wine byproduct in pig nutrition, IBNA-HUST Joint Workshop, 19.11.2014



  • Wine industry residue valorization in animal diet- continual professional development through antioxidant activity research, https://www.food-sta.eu/node/50, University-Industry educational and training initiatives-virtual conference, Abstracts, https://www.food-sta.eu/node/50



  • Total polyphenols and plasma biochemical parameters in weaned pigs fed dried grape pomace, 9th ISANH Congress on Polyphenols Applications, St Julian, Malta, 3-5. 06. 2015



  • The inclusion of grape pomace in weaning pig diet influences the humoral immune response, 25 Years of Promoting Molecular Life Sciences in Romania, Academia Romana Bucuresti, Romania, 17-18. 09.2015



  • The anthocyanin composition of a red grape pomace in relation with the wine industry by-products valorization in animal feed, Soil and Food, Resources for a Healthy Life, Iasi Romania 22-24. 10. 2015



  • Polyphenols absorbtion in piglets fed with grape pomace diet, International Conference Animal Feeding in SouthEast Asia: Challenges and Prospects (AFSEA 2015) HaNoi 5-6/11/2015



  • Total polyphenols content, antioxidant activity and stability of a grape pomace incorporated in animal feed, International Scientific Symposium BIOENGINEERING OF ANIMAL RESOURCES 2016, 26-27. 05. 2016.





  • Polyphenols bioavailability in piglets fed with grape pomace diet, 10th World Congress on Polyphenols Applications, Porto, Portugal, 29.06-1.07. 2016



  • Metabolic changes in piglets fed with grape pomace diet, Creating new collaborative research proposals in the framework of the COST project CM 1406 EPICHEM, 15-16.09.2016

 

 

- Alte rezultate

 

 

  • Pe baza rezultatelor si a expertizei dobandite in timpul derularii proiectului, dr.Chedea a devenit membru in comitetul de management al proiectului COST Epigenetic Chemical Biology (EPICHEM) CM 1406 (2015-2019)
    http://www.cost.eu/COST_Actions/cmst/CM1406?management

 

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