Phenolic Compounds Present in Mexican Wine Byproducts and Their Potential Regulatory Effect on Adipogenesis
DOI:
https://doi.org/10.29105/respyn24.3-883Keywords:
Antioxidants, food and nutrition, FoodAbstract
Introduction: The pomace generated during Mexican winemaking is an underutilized source of antioxidant compounds with the potential to regulate the formation of fatty tissue. Objective: To evaluate the phenolic content and antioxidant activity of Tempranillo and Cabernet Sauvignon orujos from Chihuahua and to estimate, through a bioinformatics study, their interaction with the receptor activated by proliferators of gamma peroxisomes (PPARγ), key in adipogenesis. Material and method: Each pomace was dried, milled, and extracted to quantify total polyphenols and flavonoids, and the antioxidant capacity was measured. The components were identified by liquid chromatography coupled with mass spectrometry. Molecular docking with the receptor was modelled, and then the parameters of absorption, distribution, metabolism, and excretion were calculated. Results: Tempranillo presented more flavonoids and up to three times the antioxidant capacity of Cabernet. Quercetin, viniferin, and naringenin were detected; their binding energies (-10.0 to -7.0 kcal mol-1) exceeded or matched those of reference drugs, sharing critical binding residues. The bioavailability analysis indicated intestinal permeability. Conclusion: Tempranillo pomace is a sustainable ingredient rich in bioactive compounds that can interact favorably with the regulatory receptor of adipogenesis, supporting its potential use in dietary strategies against obesity.
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Copyright (c) 2025 Edith Garicey Flores Luna , Blanca Edelia González Martínez, Manuel López-Cabanillas Lomelí , David Neder Suarez , Jesús Alberto Vázquez Rodríguez
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