Biochemical analysis and in vivo hypoglycemic activity of a grape polyphenol-soybean flour complex

Diana E. Roopchand, Peter Kuhn, Alexander Poulev, Andrew Oren, Mary Ann Lila, Bertold Fridlender, Ilya Raskin

Research output: Contribution to journalArticlepeer-review


Defatted soybean flour (DSF) can efficiently sorb, concentrate, and stabilize polyphenols, but not sugars, from Concord grape juice, to yield grape polyphenol-enriched DSF. Sorption of grape polyphenols to DSF particles was dependent on the ratio of DSF and grape juice concentrate used, but not time of mixing or pH. Depending on ratios of starting materials, 1 g of grape polyphenol-enriched DSF contained 1.6-10.4 mg of anthocyanins, 7.5-93.1 mg of proanthocyanidins, and 20.5-144.5 mg of total polyphenols. LC-MS analysis of grape juice samples before and after addition and removal of DSF and eluate from grape polyphenol-enriched DSF confirmed that a broad range of grape compounds were sorbed to the DSF matrix. Finally, grape polyphenol-enriched DSF was able to significantly lower blood glucose levels in hyperglycemic C57BL/6J mice. The data indicate that grape polyphenol-enriched DSF can provide a high-protein, low-sugar ingredient for delivery of concentrated grape polyphenolics.

Original languageEnglish (US)
Pages (from-to)8860-8865
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Issue number36
StatePublished - Sep 12 2012
Externally publishedYes


  • Concord grape juice
  • anthocyanins
  • defatted soy flour
  • diabetes
  • hypoglycemic
  • polyphenols
  • proanthocyanidins

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)


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