Effects of consumption of red wine treated with salicylic acid in a rat model of metabolic syndrome.

RODRIGUEZ LANZI MC; PERDICARO, DJ; DE ROSAS, MI; CAVAGNARO, B; MIATELLO, RM; VAZQUEZ PRIETO, MA

Buenos Aires

Congreso; International Conference of Polyphenols and Healths; 2013

Anthocyanins are a subclass of flavonoids occurring in fruits, vegetables and beverage, like wine, that is synthesized by plants in response to adverse conditions. Stimulation of grapes with salicylic acid (SA) triggers the production of anthocyanins. We investigate the effect of red wine Syrah, treated or not with SA, on metabolic alteration in fructose-fed rats (F), a model of metabolic syndrome (MS). Twenty eight male Sprague doley rats were fed without or with (F) fructose 10% (w/v) in drinking water for 8 w. A group of F rats receive red wine or red wine treated with SA in a dose of 20% (v/v) in drinking water (n=7 each group). A subgroup of rats in each group was injected with insulin 10 min prior euthanasia. SA (8mM) was pulverized during maturation of the berries during 45 days, from painting the cluster until the enological maturation of the plant. SA increased 64% the total anthocyanins levels in red wine. F increased systolic blood pressure, triglycerides and decreased HDL-cholesterol and increased parameters of insulin resistance and inflammation in visceral adipose tissue such as PTB1B, pIRS-1, pJNK and reduced pAKT and PPARã that were ameliorated/prevented by treatment with both wines. The administration of red wine regardless of treatment with SA attenuates F-induced insulin resistance.