Wine pomace products on MDCK differentiation

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

Parana

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

SAIB

Polyphenols are natural compounds that play an important role in the prevention and treatment of different diseases (cancer, cardiovascular). Inthe present study, a natural red (rWPP) and white (wWPP) wine pomace product whose capacity of NF-kB and Nrf2 pathways regulation hasbeen suggested in previous studies, were used to evaluate the effect on the differentiation of renal cells. Before the addition of hypertonicmedium, MDCK cells were treated with β.5 μg GAE/mL of different rWPP and wWPP bioavailable fractions: gastrointestinal digestion (G) andcolonic fermentation (F). After 48-h of NaCl treatment cells were fixed and morphological changes and polarized phenotype was assessed byinmunofluorescence microscopy. The hypertonic treatment reduces the cell number and increases the nuclear size of the control and WPP-treatedcells. The cellular cortex of actin is maintained by the fractions F of rWPP and the wWPP showing morphology similar to endothelial phenotype.However, the fraction G of WPP alters the morphology and increases the stress fibers. Further, the differentiation by NaCl seems to generate amaturation of the cellular junctions increasing the localization of E-cadherin and ZO-1 in the cellular periphery that is maintained for thetreatments with the WPP. These results support the potential benefits of colonic fermentation fraction from WPP in the differentiation of cellsassociated to cancer progression.