Wine pomace products on epithelial mesenchymal transition

GERARDI, GISELA; RIVERO-PÉREZ MD; FERNÁNDEZ, MARÍA DEL CARMEN; CECILIA I CASALI; MUÑIZ-RODRÍGUEZ P; CAVIA-SAIZ M; GONZÁLEZ-SANJOSE ML

Parana

Congreso; LIV Reunión de la Sociedad Argentina de Investigaciones Bioquímicas y Biología Molecular- SAIB; 2018

SAIB

The epithelial mesenchymal transition (EMT) is associated with renal fibrogenesis and kidney disease. During this transition, the epithelial cellloses its phenotype and gains the characteristics of a mesenchymal cell. This state is one of the key events in the development of cancermetastasis. Polyphenols have been reported to have antimetastatic effects increasing the levels of epithelial markers and altering the expression ofproteins associated to mesenchymal characteristics. The objective of this study was to evaluate the effect of a red and white wine pomace product(rWPP and wWPP) on EMT. After differentiation (72h NaCl-hypertonicity), MDCK cells were treated with 1.5 mM of oxalate and with thegastrointestinal and colonic fractions of rWPP and wWPP. Morphological changes and biomarkers of epithelial (E-cadherin, beta-catenin) andmesenchymal (vimentin) were assessed by inmunofluorescence microscopy. The treatment with WPP conserve the epithelial phenotype by notinducing changes in morphology observed when the cells were treated with oxalate along. The treatment with oxalate resulted in a loss of theperipheral E-cadherin and beta-catenin distribution and acquisition of vimentin fibers. However, the presence of WPP in the medium partiallyprevents the changes observed by the oxalate. In conclusion these results support the potential effects of wine pomace product (red and white) onmetastasis to impair the invasion and migration of tumor cells through modulation of regulators of epithelial-mesenchymal transition. Thecharacteristics of polyphenols render those promising candidates for effective adjuvant therapy against metastatic cancer.