Pomegranate Polyphenol Composition Variation By Environment, Wine Processing And Digestion And Its Bioactivity To SH-SY5Y

Pomegranate is one of the ancient fruit consumed as both food and medicine.Presently,researches involved in pomegranate are focused on the polyphenols extraction,separation,purification and identification;as well as bioactivity of pomegranate polyphenol against oxidation,inflammation;and interventions on cardiovascular and cerebrovascular diseases,cancer,and neurodegenerative disease.In this study,the polyphenols composition and antioxidant activity of different pomegranate varieties from four representative pomegranate bases in China were firstly investigated.Then the effects of pomegranate peel on pomegranate wine brewing process and the wine fermentation effect on pomegranate polyphenols composition were successively assessed.Physicochemical characteristics,antioxidant activity,and sensory properties of the sour,sweet,and white pomegranate wine with different level of peel addition were examined.Moreover,the pomegranate wine polyphenols variation in in vitro simulated digestion process and the antioxidant,anti-inflammatory and nitrosamine inhibition activity of each digests were explored.Finally,the effects of pomegranate polyphenols on nuclear factor Nrf2,NF-?B and antioxidant enzymes of SH-SY5Y were studied.Following results were achieved:1.Environmental factors(E)and sweet and sour type(T)interaction(Tx E)explained 52.95%and 54.35%of total polyphenol content and tannin content variation in pomegranate juice,the variance of the total anthocyanin content was attributed primarily to E(90.32%)and total flavonoid content variation mainly to T(61.11%).Pomegranate juice total reducing capacity variation were mainly from E.E explained the 45.25%,45.58%and 33.97%variation of the total reducing capacity,ABTS radical scavenging and superoxide anion scavenging variation of pomegranate juice respectively,which were explained by T x E in 44.44%,54.24%and 60.76%of the total variance.In addition,the variance of DPPH radical scavenging ability of pomegranate juice mainly came from T(64.25%).2.In pomegranate juice fermentation process,polyphenols from peel induced a significant increase in total acid content,while had no significant effect on soluble solids content,reducing sugar content and alcohol degree variation.The content and composition of total polyphenols,flavonoids and anthocyanin in juice with peel adding varied significantly during fermentation.Antioxidant capacity of pomegranate juice and wine were in the order of aril juice>aril wine>whole fruit wine>whole fruit juice.3.Efficiency of alcohol fermentation by white(SBT),sweet(JPT),and sour(SSL)pomegranate juice were in the descending order of SBT>JPT>SSL.Sensory properties of three varietal pomegranate wine were in the decending order of JPT>SSL>JPT.As pomegranate peel adding amount increase,the composite score were decreased.Punicalagin and ellagic acid content increased as peel adding increase.Peel adding induced polyphenol content increase positively related to total reducing capacity of pomegranate wine,but the increment is not significant when peel content is higher than 75%.4.Pomegranate wine polyphenols significantly lost in in vitro digestion process,and sample matrixes effects differently on different phenolic compounds.Antioxidant capacity of whole fruit wine oral digests decreased significantly as compare to the original sample,while antioxidant activity of aril wine is not remarkably changed.Antioxidant capacity of three varietal pomegranate wine and their oral digests were significantly different,while the difference of gastric,intestine and dialysate digest were successively decreased.Nitrosamine inhibition capacity of pomegranate juice and wine simulated oral digestes is about 0.06?0.18 mg/mL ascorbic acid equivalent concentration,among which wine oral digesta had higher ability than the corresponding juice oral digest samples.Albumin thermal denaturation inhibition by three varietal pomegranate juices was increase as volume increased,while it was decrease as volume increased by three varital wine.Except for the gastric digests of three varietal pomegranate wine inhibited xanthine oxidase activity,the oral,intestine digests and dialysates were promote the xanthine oxidase activity.5.Polyphenol extracts of pomegranate aril juice and whole fruit juice,as well as aril wine and whole fruit wine showed no significant toxic to neuroblastoma cells in physiological concentration and incubation time.Pomegranate wine polyphenol extracts had higher activity to upregulate Nrf2 and inhibit NF-?B nuclear transfer than pomegranate juice polyphenol extracts.In aspect of effection on nuclear factor,whole fruit wine extracts is not significantly correlated to gallic acid,ellagic acid,and punicalagins;while in terms of effections on antioxidant enzymes,whole fruit wine extracts were significantly correlated to the three compounds.In Nrf2 modulation,effects of ellagic acid and punicalagin were significantly related to each other;in the NF-?B affection,gallic acid and ellagic acid was significantly correlated.