Wine grape pomace extract and wine grape pomace attenuate high-fat-fructose diet-induce metabolic syndrome through modulation of inflammation and redox signaling

RODRIGUEZ LANZI MC; PERDICARO, DJ; ANTONIOLLI, A; FONTANA, A; BOTTINI, R; MIATELLO, RM; VAZQUEZ PRIETO, MA

Davis

Congreso; Oxidants and Antioxidants in Biology: Nutrition and Redox Biology in Development and Health; 2014

Oxygen Club of California

Polyphenols from grape has been found to exert beneficial effect on metabolic syndrome (MS), in part attributed to their capacity to regulate oxidant production and pro-inflammatory signals. The aim of this study was to evaluate the effect of wine grape pomace extract (GPE) and wine grape pomace (GP) on weight gain and metabolic alteration related with high fat-fructose diet-induce MS. The total phenolic content, the main phenolic compounds, and ORAC were determined in GPE and GP. Thirty male Wistar rats were fed for 6 wk: control diet (C), high fat-fructose diet (20 % each w/w) (HFFD), HFF supplemented with GPE (100 and 300 mg/kg BW/d respectively), and HFF plus GP in a dose of 1 g/Kg BW/d. At the end of the study HFF diet increased weight gain, systolic blood pressure, plasma and liver tryglicerides and decreased HDL-cholesterol that were ameliorated/prevented by high doses of GPE and GP. In liver tissue HFF rats increased NOX activity and p67 translocation to the cell membrane that were totally and partially prevented by GPE and GP supplementation, respectively. Visceral adipose tissue weight and the area of adipocytes were increased in rats receiving HFFD and had an alteration in the insulin signaling pathway (IRS-1, Akt and ERK1/2), and inflammation (JNK, resistin) that were attenuated by high doses of GPE and GP. Consumption of food or food-rich in polyphenols may be useful in the prevention and/or amelioration of MS and MS-associated diseases.