Sedimentos de vinho velho como suplemento nutricional para a gestão de doenças inflamatórias intestinais

WiSe aims to address the following major challenges: Challenge: Help manage the burdens of IBD (both in terms of economic and health impacts) Strategy: Exploit natural compounds, sourced from industrial byproducts, to successfully attenuate IBD impact while promoting sustainable healthcare practices. These compounds, sourced from oak aged wine sediments, are polyphenolics which are known to exert multiple health benefits in line with those needed to modulate IBD, namely anti-inflammatory effect and a positive modulation of gut microbiota. Effects crucial to improve disease outcomes. Challenge: Valorizing a Byproduct with No Commercial Application Strategy: Oak aged wine sediments have no commercial application but are rich in anthocyanin derivatives like pyranoanthocyanins, carboxypyranoanthocyanins, polymeric pigments, among others. Thus, exploiting them will provide a new potential revenue source for the winemaking and other wine-related industries. To successfully accomplish this, WiSe’s strategy is to formulate barrel aged wine sediments using food grade approaches and easily scalable processes to exploit and improve their health effects in a manner that can be easily implemented once developed. Going beyond the state of the art: Exploitation of Compounds with Limited Literature on their potential health benefits. WiSe focuses on several anthocyanin derivatives (e.g. pyranoanthocyanns, carboxypyranoanthocyanins, flavonol-anthocyanin aducts, polymerica anthocyanins) that have little to no literature dedicated to the description of their potential health benefits. The existing works, that support the idea, either describe the benefical effects upon IBD of anthocyanins or phenolic compounds in general. Innovative Approach to Stabilization: Anthocyanins are known for being highly susceptible to degradation, and therefore harder to formulate with when seeking to produce a dietary supplement. Capitalizing on naturally occuring reactions during wine ageing is new way to approach this issue. Using a natural byproduct, to avoid the need for complex and frequently time consuming synthesis reactions to attain these compounds. It also makes it possible to attain these compounds using a sustainable, circular source. A highly important characteristic given the need for environmentally responsible industrial practices. Application of ß-lactoglobulin (bLG) to a novel family of compounds: The application of ß-lactoglobulin (bLG) to a novel family of compounds, such as carboxypyranoanthocyanins or anthocyanin-flavanol adducts, presents an innovative approach in phenolic delivery. While anthocyanin-bLG combinations have been utilized before. Its application to the compounds targeted by WiSe is completely new. Moreover, WiSe’s target compounds are notably larger than those typically employed in bLG-mediated delivery of naturally sourced phenolics. Thus, not only does WiSe's approach represent innovation, but the resulting data will serve as a valuable resource for modulating the delivery of other, larger polyphenols, offering promising avenues for future research and applications.