Title:Polyphenolic Compound from Vitis vinifera L. have Potential for the Alzheimer Disease Treatment
Volume: 14
Issue: 7
Author(s): Soukup Ondrej, Stralkova Radomira, Mistova Tereza, Popov Marek, Hejtmankova Alena, Lachman Jaromir, Klimova Blanka and Kuca Kamil*
Affiliation:
- Biomedical Research Centre, University Hospital Hradec Kralove, Sokolska 581, Hradec Kralove,Czech Republic
Keywords:
Alzheimer's disease, grape wine extract, prolyl oligopeptidase, oxidative stress, catechins, polyphenols.
Abstract: Background: Grape marc and the wine cakes are known for high content of catechins,
which have been reported to have many beneficial effects for human health. The most important
are the effects on cardiovascular system. Also some potential to combat the Alzheimer´s disease
has been reported for catechins contained in a green or white tea.
Objective: To extract polyphenols from the wine grape seeds and try to characterize basic targets,
which play an important role in AD.
Methods: Using HPLC method we have identified and assessed the content of various catechins in
the wine cake and grape seeds extracts. Applying in vitro methodologies we have evaluated the
potency of the extract to inhibit acetylcholinesterase and prolyl oligoesterase. We also assessed the
effect on the cell viability (MTT test) and its antioxidant activity (DPPH test)
Results and Conclusion: It was shown that Pinot Gris, Pinot Noir and Hibernal are the varieties
containing most of the polyphenolic compounds. Catechin followed by epicatechin and
epigallocatechin were the most abundant polyphenols in the cake extract. We also report the
biological activity of the extract with regard to a potential to improve cognitive decline associated
with neurodegenerative disease like the Alzheimer´s disease. Apart from the expected antioxidant
activity, there is an interesting prolyl oligopeptidase affinity, which can be an added value for
targeting the cognitive decline.
