Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products

Wine lees are sediments deposited on the walls and bottom of barrels resulting from wine fermentation and mainly consist of yeasts. <i<Saccharomyces cerevisiae</i< extracts, rich in beneficial components for the skin, have already been used in cosmesis, while wine lees have not been well exploited by the cosmetics industry yet. The aim of this work was the full characterization of the wine lees from Verdicchio’s wine, with the aim to exploit it as a beneficial ingredient in new cosmetic products. After mapping the microbial composition of the sample waste, the parameters for the sonication extraction process were optimized and the physicochemical properties of the extract were analyzed. The efficiency of the aqueous extraction—and in particular the yeast cell lysis necessary for the release of proteins from the cell—was assessed by evaluating cell shape and size, and protein release, under scanning electron microscopy (SEM), dynamic light scattering (DLS) and Bradford’s protein assays. Thus, the total phenol content and antioxidant capacity of the supernatant recovered from native and sonicated lees were determined by Folin–Ciocalteu’s and spectrophotometric assays, respectively. To quantify the heavy metals and highlight the presence of microelements beneficial for the skin, inductively coupled plasma-mass spectrometry (ICP-MS) was applied. In vitro metabolic activity and cytotoxicity were tested on both HaCat keratinocytes and human gingival fibroblasts, showing that wine lees are safe for skin’s cells. The results show that sonicated lees appear to be more interesting than native ones as a consequence of the release of the active ingredients from the cells. Due to the high antioxidant capacity, content of beneficial elements for skin and an appropriate microbiologic profile, wine lees were included in five new solid cosmetic products and tested for challenge test, compatibility with human skin, sensory analysis, trans epidermal water loss (TEWL) and sebometry. Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Lucrezia Di Nicolantonio [verfasserIn] Marta Ferrati [verfasserIn] Maria Cristino [verfasserIn] Dolores Vargas Peregrina [verfasserIn] Marco Zannotti [verfasserIn] Luca Agostino Vitali [verfasserIn] Sonia Ilaria Ciancia [verfasserIn] Rita Giovannetti [verfasserIn] Stefano Ferraro [verfasserIn] Susi Zara [verfasserIn] Valentina Di Valerio [verfasserIn] Amelia Cataldi [verfasserIn] Maria Rosa Gigliobianco [verfasserIn] Roberta Censi [verfasserIn] Piera Di Martino [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	wine lees ultrasound assisted extraction yeast extract vinification lees by-product valorization extraction methods

Übergeordnetes Werk:	In: Antioxidants - MDPI AG, 2013, 12(2023), 4, p 816
Übergeordnetes Werk:	volume:12 ; year:2023 ; number:4, p 816

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/antiox12040816

Katalog-ID:	DOAJ089913493

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spelling	10.3390/antiox12040816 doi (DE-627)DOAJ089913493 (DE-599)DOAJ741f437d3ce84c83a5687473ac3d5c4a DE-627 ger DE-627 rakwb eng RM1-950 Lucrezia Di Nicolantonio verfasserin aut Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Wine lees are sediments deposited on the walls and bottom of barrels resulting from wine fermentation and mainly consist of yeasts. <i<Saccharomyces cerevisiae</i< extracts, rich in beneficial components for the skin, have already been used in cosmesis, while wine lees have not been well exploited by the cosmetics industry yet. The aim of this work was the full characterization of the wine lees from Verdicchio’s wine, with the aim to exploit it as a beneficial ingredient in new cosmetic products. After mapping the microbial composition of the sample waste, the parameters for the sonication extraction process were optimized and the physicochemical properties of the extract were analyzed. The efficiency of the aqueous extraction—and in particular the yeast cell lysis necessary for the release of proteins from the cell—was assessed by evaluating cell shape and size, and protein release, under scanning electron microscopy (SEM), dynamic light scattering (DLS) and Bradford’s protein assays. Thus, the total phenol content and antioxidant capacity of the supernatant recovered from native and sonicated lees were determined by Folin–Ciocalteu’s and spectrophotometric assays, respectively. To quantify the heavy metals and highlight the presence of microelements beneficial for the skin, inductively coupled plasma-mass spectrometry (ICP-MS) was applied. In vitro metabolic activity and cytotoxicity were tested on both HaCat keratinocytes and human gingival fibroblasts, showing that wine lees are safe for skin’s cells. The results show that sonicated lees appear to be more interesting than native ones as a consequence of the release of the active ingredients from the cells. Due to the high antioxidant capacity, content of beneficial elements for skin and an appropriate microbiologic profile, wine lees were included in five new solid cosmetic products and tested for challenge test, compatibility with human skin, sensory analysis, trans epidermal water loss (TEWL) and sebometry. wine lees ultrasound assisted extraction yeast extract vinification lees by-product valorization extraction methods Therapeutics. Pharmacology Marta Ferrati verfasserin aut Maria Cristino verfasserin aut Dolores Vargas Peregrina verfasserin aut Marco Zannotti verfasserin aut Luca Agostino Vitali verfasserin aut Sonia Ilaria Ciancia verfasserin aut Rita Giovannetti verfasserin aut Stefano Ferraro verfasserin aut Susi Zara verfasserin aut Valentina Di Valerio verfasserin aut Amelia Cataldi verfasserin aut Maria Rosa Gigliobianco verfasserin aut Roberta Censi verfasserin aut Piera Di Martino verfasserin aut In Antioxidants MDPI AG, 2013 12(2023), 4, p 816 (DE-627)737287578 (DE-600)2704216-9 20763921 nnns volume:12 year:2023 number:4, p 816 https://doi.org/10.3390/antiox12040816 kostenfrei https://doaj.org/article/741f437d3ce84c83a5687473ac3d5c4a kostenfrei https://www.mdpi.com/2076-3921/12/4/816 kostenfrei https://doaj.org/toc/2076-3921 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2023 4, p 816
allfields_unstemmed	10.3390/antiox12040816 doi (DE-627)DOAJ089913493 (DE-599)DOAJ741f437d3ce84c83a5687473ac3d5c4a DE-627 ger DE-627 rakwb eng RM1-950 Lucrezia Di Nicolantonio verfasserin aut Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Wine lees are sediments deposited on the walls and bottom of barrels resulting from wine fermentation and mainly consist of yeasts. <i<Saccharomyces cerevisiae</i< extracts, rich in beneficial components for the skin, have already been used in cosmesis, while wine lees have not been well exploited by the cosmetics industry yet. The aim of this work was the full characterization of the wine lees from Verdicchio’s wine, with the aim to exploit it as a beneficial ingredient in new cosmetic products. After mapping the microbial composition of the sample waste, the parameters for the sonication extraction process were optimized and the physicochemical properties of the extract were analyzed. The efficiency of the aqueous extraction—and in particular the yeast cell lysis necessary for the release of proteins from the cell—was assessed by evaluating cell shape and size, and protein release, under scanning electron microscopy (SEM), dynamic light scattering (DLS) and Bradford’s protein assays. Thus, the total phenol content and antioxidant capacity of the supernatant recovered from native and sonicated lees were determined by Folin–Ciocalteu’s and spectrophotometric assays, respectively. To quantify the heavy metals and highlight the presence of microelements beneficial for the skin, inductively coupled plasma-mass spectrometry (ICP-MS) was applied. In vitro metabolic activity and cytotoxicity were tested on both HaCat keratinocytes and human gingival fibroblasts, showing that wine lees are safe for skin’s cells. The results show that sonicated lees appear to be more interesting than native ones as a consequence of the release of the active ingredients from the cells. Due to the high antioxidant capacity, content of beneficial elements for skin and an appropriate microbiologic profile, wine lees were included in five new solid cosmetic products and tested for challenge test, compatibility with human skin, sensory analysis, trans epidermal water loss (TEWL) and sebometry. wine lees ultrasound assisted extraction yeast extract vinification lees by-product valorization extraction methods Therapeutics. Pharmacology Marta Ferrati verfasserin aut Maria Cristino verfasserin aut Dolores Vargas Peregrina verfasserin aut Marco Zannotti verfasserin aut Luca Agostino Vitali verfasserin aut Sonia Ilaria Ciancia verfasserin aut Rita Giovannetti verfasserin aut Stefano Ferraro verfasserin aut Susi Zara verfasserin aut Valentina Di Valerio verfasserin aut Amelia Cataldi verfasserin aut Maria Rosa Gigliobianco verfasserin aut Roberta Censi verfasserin aut Piera Di Martino verfasserin aut In Antioxidants MDPI AG, 2013 12(2023), 4, p 816 (DE-627)737287578 (DE-600)2704216-9 20763921 nnns volume:12 year:2023 number:4, p 816 https://doi.org/10.3390/antiox12040816 kostenfrei https://doaj.org/article/741f437d3ce84c83a5687473ac3d5c4a kostenfrei https://www.mdpi.com/2076-3921/12/4/816 kostenfrei https://doaj.org/toc/2076-3921 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2023 4, p 816
allfieldsGer	10.3390/antiox12040816 doi (DE-627)DOAJ089913493 (DE-599)DOAJ741f437d3ce84c83a5687473ac3d5c4a DE-627 ger DE-627 rakwb eng RM1-950 Lucrezia Di Nicolantonio verfasserin aut Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Wine lees are sediments deposited on the walls and bottom of barrels resulting from wine fermentation and mainly consist of yeasts. <i<Saccharomyces cerevisiae</i< extracts, rich in beneficial components for the skin, have already been used in cosmesis, while wine lees have not been well exploited by the cosmetics industry yet. The aim of this work was the full characterization of the wine lees from Verdicchio’s wine, with the aim to exploit it as a beneficial ingredient in new cosmetic products. After mapping the microbial composition of the sample waste, the parameters for the sonication extraction process were optimized and the physicochemical properties of the extract were analyzed. The efficiency of the aqueous extraction—and in particular the yeast cell lysis necessary for the release of proteins from the cell—was assessed by evaluating cell shape and size, and protein release, under scanning electron microscopy (SEM), dynamic light scattering (DLS) and Bradford’s protein assays. Thus, the total phenol content and antioxidant capacity of the supernatant recovered from native and sonicated lees were determined by Folin–Ciocalteu’s and spectrophotometric assays, respectively. To quantify the heavy metals and highlight the presence of microelements beneficial for the skin, inductively coupled plasma-mass spectrometry (ICP-MS) was applied. In vitro metabolic activity and cytotoxicity were tested on both HaCat keratinocytes and human gingival fibroblasts, showing that wine lees are safe for skin’s cells. The results show that sonicated lees appear to be more interesting than native ones as a consequence of the release of the active ingredients from the cells. Due to the high antioxidant capacity, content of beneficial elements for skin and an appropriate microbiologic profile, wine lees were included in five new solid cosmetic products and tested for challenge test, compatibility with human skin, sensory analysis, trans epidermal water loss (TEWL) and sebometry. wine lees ultrasound assisted extraction yeast extract vinification lees by-product valorization extraction methods Therapeutics. Pharmacology Marta Ferrati verfasserin aut Maria Cristino verfasserin aut Dolores Vargas Peregrina verfasserin aut Marco Zannotti verfasserin aut Luca Agostino Vitali verfasserin aut Sonia Ilaria Ciancia verfasserin aut Rita Giovannetti verfasserin aut Stefano Ferraro verfasserin aut Susi Zara verfasserin aut Valentina Di Valerio verfasserin aut Amelia Cataldi verfasserin aut Maria Rosa Gigliobianco verfasserin aut Roberta Censi verfasserin aut Piera Di Martino verfasserin aut In Antioxidants MDPI AG, 2013 12(2023), 4, p 816 (DE-627)737287578 (DE-600)2704216-9 20763921 nnns volume:12 year:2023 number:4, p 816 https://doi.org/10.3390/antiox12040816 kostenfrei https://doaj.org/article/741f437d3ce84c83a5687473ac3d5c4a kostenfrei https://www.mdpi.com/2076-3921/12/4/816 kostenfrei https://doaj.org/toc/2076-3921 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2023 4, p 816
allfieldsSound	10.3390/antiox12040816 doi (DE-627)DOAJ089913493 (DE-599)DOAJ741f437d3ce84c83a5687473ac3d5c4a DE-627 ger DE-627 rakwb eng RM1-950 Lucrezia Di Nicolantonio verfasserin aut Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Wine lees are sediments deposited on the walls and bottom of barrels resulting from wine fermentation and mainly consist of yeasts. <i<Saccharomyces cerevisiae</i< extracts, rich in beneficial components for the skin, have already been used in cosmesis, while wine lees have not been well exploited by the cosmetics industry yet. The aim of this work was the full characterization of the wine lees from Verdicchio’s wine, with the aim to exploit it as a beneficial ingredient in new cosmetic products. After mapping the microbial composition of the sample waste, the parameters for the sonication extraction process were optimized and the physicochemical properties of the extract were analyzed. The efficiency of the aqueous extraction—and in particular the yeast cell lysis necessary for the release of proteins from the cell—was assessed by evaluating cell shape and size, and protein release, under scanning electron microscopy (SEM), dynamic light scattering (DLS) and Bradford’s protein assays. Thus, the total phenol content and antioxidant capacity of the supernatant recovered from native and sonicated lees were determined by Folin–Ciocalteu’s and spectrophotometric assays, respectively. To quantify the heavy metals and highlight the presence of microelements beneficial for the skin, inductively coupled plasma-mass spectrometry (ICP-MS) was applied. In vitro metabolic activity and cytotoxicity were tested on both HaCat keratinocytes and human gingival fibroblasts, showing that wine lees are safe for skin’s cells. The results show that sonicated lees appear to be more interesting than native ones as a consequence of the release of the active ingredients from the cells. Due to the high antioxidant capacity, content of beneficial elements for skin and an appropriate microbiologic profile, wine lees were included in five new solid cosmetic products and tested for challenge test, compatibility with human skin, sensory analysis, trans epidermal water loss (TEWL) and sebometry. wine lees ultrasound assisted extraction yeast extract vinification lees by-product valorization extraction methods Therapeutics. Pharmacology Marta Ferrati verfasserin aut Maria Cristino verfasserin aut Dolores Vargas Peregrina verfasserin aut Marco Zannotti verfasserin aut Luca Agostino Vitali verfasserin aut Sonia Ilaria Ciancia verfasserin aut Rita Giovannetti verfasserin aut Stefano Ferraro verfasserin aut Susi Zara verfasserin aut Valentina Di Valerio verfasserin aut Amelia Cataldi verfasserin aut Maria Rosa Gigliobianco verfasserin aut Roberta Censi verfasserin aut Piera Di Martino verfasserin aut In Antioxidants MDPI AG, 2013 12(2023), 4, p 816 (DE-627)737287578 (DE-600)2704216-9 20763921 nnns volume:12 year:2023 number:4, p 816 https://doi.org/10.3390/antiox12040816 kostenfrei https://doaj.org/article/741f437d3ce84c83a5687473ac3d5c4a kostenfrei https://www.mdpi.com/2076-3921/12/4/816 kostenfrei https://doaj.org/toc/2076-3921 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2023 4, p 816
language	English
source	In Antioxidants 12(2023), 4, p 816 volume:12 year:2023 number:4, p 816
sourceStr	In Antioxidants 12(2023), 4, p 816 volume:12 year:2023 number:4, p 816
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	wine lees ultrasound assisted extraction yeast extract vinification lees by-product valorization extraction methods Therapeutics. Pharmacology
isfreeaccess_bool	true
container_title	Antioxidants
authorswithroles_txt_mv	Lucrezia Di Nicolantonio @@aut@@ Marta Ferrati @@aut@@ Maria Cristino @@aut@@ Dolores Vargas Peregrina @@aut@@ Marco Zannotti @@aut@@ Luca Agostino Vitali @@aut@@ Sonia Ilaria Ciancia @@aut@@ Rita Giovannetti @@aut@@ Stefano Ferraro @@aut@@ Susi Zara @@aut@@ Valentina Di Valerio @@aut@@ Amelia Cataldi @@aut@@ Maria Rosa Gigliobianco @@aut@@ Roberta Censi @@aut@@ Piera Di Martino @@aut@@
publishDateDaySort_date	2023-01-01T00:00:00Z
hierarchy_top_id	737287578
id	DOAJ089913493
language_de	englisch
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callnumber-first	R - Medicine
author	Lucrezia Di Nicolantonio
spellingShingle	Lucrezia Di Nicolantonio misc RM1-950 misc wine lees misc ultrasound assisted extraction misc yeast extract misc vinification lees misc by-product valorization misc extraction methods misc Therapeutics. Pharmacology Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products
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topic_title	RM1-950 Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products wine lees ultrasound assisted extraction yeast extract vinification lees by-product valorization extraction methods
topic	misc RM1-950 misc wine lees misc ultrasound assisted extraction misc yeast extract misc vinification lees misc by-product valorization misc extraction methods misc Therapeutics. Pharmacology
topic_unstemmed	misc RM1-950 misc wine lees misc ultrasound assisted extraction misc yeast extract misc vinification lees misc by-product valorization misc extraction methods misc Therapeutics. Pharmacology
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title	Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products
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title_full	Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products
author_sort	Lucrezia Di Nicolantonio
journal	Antioxidants
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author_browse	Lucrezia Di Nicolantonio Marta Ferrati Maria Cristino Dolores Vargas Peregrina Marco Zannotti Luca Agostino Vitali Sonia Ilaria Ciancia Rita Giovannetti Stefano Ferraro Susi Zara Valentina Di Valerio Amelia Cataldi Maria Rosa Gigliobianco Roberta Censi Piera Di Martino
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title_sort	evaluation of physicochemical and microbial properties of extracts from wine lees waste of matelica’s verdicchio and their applications in novel cosmetic products
callnumber	RM1-950
title_auth	Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products
abstract	Wine lees are sediments deposited on the walls and bottom of barrels resulting from wine fermentation and mainly consist of yeasts. <i<Saccharomyces cerevisiae</i< extracts, rich in beneficial components for the skin, have already been used in cosmesis, while wine lees have not been well exploited by the cosmetics industry yet. The aim of this work was the full characterization of the wine lees from Verdicchio’s wine, with the aim to exploit it as a beneficial ingredient in new cosmetic products. After mapping the microbial composition of the sample waste, the parameters for the sonication extraction process were optimized and the physicochemical properties of the extract were analyzed. The efficiency of the aqueous extraction—and in particular the yeast cell lysis necessary for the release of proteins from the cell—was assessed by evaluating cell shape and size, and protein release, under scanning electron microscopy (SEM), dynamic light scattering (DLS) and Bradford’s protein assays. Thus, the total phenol content and antioxidant capacity of the supernatant recovered from native and sonicated lees were determined by Folin–Ciocalteu’s and spectrophotometric assays, respectively. To quantify the heavy metals and highlight the presence of microelements beneficial for the skin, inductively coupled plasma-mass spectrometry (ICP-MS) was applied. In vitro metabolic activity and cytotoxicity were tested on both HaCat keratinocytes and human gingival fibroblasts, showing that wine lees are safe for skin’s cells. The results show that sonicated lees appear to be more interesting than native ones as a consequence of the release of the active ingredients from the cells. Due to the high antioxidant capacity, content of beneficial elements for skin and an appropriate microbiologic profile, wine lees were included in five new solid cosmetic products and tested for challenge test, compatibility with human skin, sensory analysis, trans epidermal water loss (TEWL) and sebometry.
abstractGer	Wine lees are sediments deposited on the walls and bottom of barrels resulting from wine fermentation and mainly consist of yeasts. <i<Saccharomyces cerevisiae</i< extracts, rich in beneficial components for the skin, have already been used in cosmesis, while wine lees have not been well exploited by the cosmetics industry yet. The aim of this work was the full characterization of the wine lees from Verdicchio’s wine, with the aim to exploit it as a beneficial ingredient in new cosmetic products. After mapping the microbial composition of the sample waste, the parameters for the sonication extraction process were optimized and the physicochemical properties of the extract were analyzed. The efficiency of the aqueous extraction—and in particular the yeast cell lysis necessary for the release of proteins from the cell—was assessed by evaluating cell shape and size, and protein release, under scanning electron microscopy (SEM), dynamic light scattering (DLS) and Bradford’s protein assays. Thus, the total phenol content and antioxidant capacity of the supernatant recovered from native and sonicated lees were determined by Folin–Ciocalteu’s and spectrophotometric assays, respectively. To quantify the heavy metals and highlight the presence of microelements beneficial for the skin, inductively coupled plasma-mass spectrometry (ICP-MS) was applied. In vitro metabolic activity and cytotoxicity were tested on both HaCat keratinocytes and human gingival fibroblasts, showing that wine lees are safe for skin’s cells. The results show that sonicated lees appear to be more interesting than native ones as a consequence of the release of the active ingredients from the cells. Due to the high antioxidant capacity, content of beneficial elements for skin and an appropriate microbiologic profile, wine lees were included in five new solid cosmetic products and tested for challenge test, compatibility with human skin, sensory analysis, trans epidermal water loss (TEWL) and sebometry.
abstract_unstemmed	Wine lees are sediments deposited on the walls and bottom of barrels resulting from wine fermentation and mainly consist of yeasts. <i<Saccharomyces cerevisiae</i< extracts, rich in beneficial components for the skin, have already been used in cosmesis, while wine lees have not been well exploited by the cosmetics industry yet. The aim of this work was the full characterization of the wine lees from Verdicchio’s wine, with the aim to exploit it as a beneficial ingredient in new cosmetic products. After mapping the microbial composition of the sample waste, the parameters for the sonication extraction process were optimized and the physicochemical properties of the extract were analyzed. The efficiency of the aqueous extraction—and in particular the yeast cell lysis necessary for the release of proteins from the cell—was assessed by evaluating cell shape and size, and protein release, under scanning electron microscopy (SEM), dynamic light scattering (DLS) and Bradford’s protein assays. Thus, the total phenol content and antioxidant capacity of the supernatant recovered from native and sonicated lees were determined by Folin–Ciocalteu’s and spectrophotometric assays, respectively. To quantify the heavy metals and highlight the presence of microelements beneficial for the skin, inductively coupled plasma-mass spectrometry (ICP-MS) was applied. In vitro metabolic activity and cytotoxicity were tested on both HaCat keratinocytes and human gingival fibroblasts, showing that wine lees are safe for skin’s cells. The results show that sonicated lees appear to be more interesting than native ones as a consequence of the release of the active ingredients from the cells. Due to the high antioxidant capacity, content of beneficial elements for skin and an appropriate microbiologic profile, wine lees were included in five new solid cosmetic products and tested for challenge test, compatibility with human skin, sensory analysis, trans epidermal water loss (TEWL) and sebometry.
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title_short	Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products
url	https://doi.org/10.3390/antiox12040816 https://doaj.org/article/741f437d3ce84c83a5687473ac3d5c4a https://www.mdpi.com/2076-3921/12/4/816 https://doaj.org/toc/2076-3921
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author2Str	Marta Ferrati Maria Cristino Dolores Vargas Peregrina Marco Zannotti Luca Agostino Vitali Sonia Ilaria Ciancia Rita Giovannetti Stefano Ferraro Susi Zara Valentina Di Valerio Amelia Cataldi Maria Rosa Gigliobianco Roberta Censi Piera Di Martino
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Evaluation of Physicochemical and Microbial Properties of Extracts from Wine Lees Waste of Matelica’s Verdicchio and Their Applications in Novel Cosmetic Products

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