Antiproliferative effect of phenolic compounds extracted from winery pomace on TPC-1 thyroid cancer cells

• Published in: Food bioscience Vol. 60
• Main Authors: Bohn, Letícia R., Dresch, Aline P., Manica, Daiane, Fogolari, Odinei, Bagatini, Margarete D., Bender, João P., Mibielli, Guilherme M., Teleken, Joel G.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-08-2024
• Subjects: Anticancer effects; Antioxidant activity; Sustainability; Syringic acid; Waste valorization; Waste valorization; Anticancer effects; Syringic acid; Sustainability; Antioxidant activity
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2024.104457

The valorization of winery pomace, traditionally considered waste, offers a sustainable approach to harnessing its bioactive compounds. In this study, we investigated the antiproliferative potential of winery pomace extract against thyroid cancer cells. An ultrasound-assisted extraction technique was employed to extract the bioactive compounds. The optimal conditions for this process were determined through a Rotational Central Composite Design (50 °C, 4 g/L solid-to-liquid ratio, 40% ethanol concentration, and 79 W ultrasound power). The resulting extract demonstrated robust antioxidant activity, reflected in the elevated total phenolic content (TPC) and free radical scavenging ability. Furthermore, the effect of the extract on peripheral blood mononuclear cells (PBMCs) and TPC-1 cancer cells was assessed. PBMCs exposed to the extract at 10 mg/mL concentration exhibited enhanced viability, whereas cancer cells displayed concentration-dependent cytotoxic responses, indicating a selective anticancer effect. These findings underscore the potential of winery pomace extract as a natural antioxidant with promising anticancer properties, warranting further investigation for potential applications in cancer therapy. Moreover, to the best of the authors' knowledge, this work represents one of the first publications to demonstrate the potential of wine pomace extract to inhibit thyroid cancer cells.
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•Bioactive compounds were extracted from winery pomace residue by ultrasound.•Phenolic compound with the highest concentration in the extract was syringic acid.•Thyroid cancer cell growth was inhibited by winery pomace extract at 10 mg/mL.•The extract has high antioxidant capacity and prevention of oxidative stress.