期刊文献

Red Wine Grape Pomace Restores Gut Barrier Function and Improves Survival in Diet-Induced Ischemic Heart Disease 收藏

红酒葡萄Pomace恢复肠道障碍功能并改善饮食诱发的缺血性心脏病的生存

原文求助发布源

作者

Katherine Rivera (https://orcid.org/0000-0003-1850-5560) [1];Leticia González (https://orcid.org/0000-0002-0589-6884) [2];Laura Parra [3];Juan E. Oyarzún [4];Alina Concepción-Alvarez [5];Adriano Costa de Camargo (https://orcid.org/0000-0001-9404-1193) [6];Raquel Bridi (https://orcid.org/0000-0002-3891-5770) [7];Attilio Rigotti [8];Marcelo E. Andia (https://orcid.org/0000-0002-1251-5832) [9];

作者单位

[1]Doctoral Program in Medical Sciences, Faculty of Medicine, Pontificia Universidad Católica de Chile, Santiago 8331010, Chile; [2]Radiology Department and Biomedical Imaging Center, School of Medicine, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile; [3]Doctoral Program in Medical Sciences, Faculty of Medicine, Pontificia Universidad Católica de Chile, Santiago 8331010, Chile; [4]Radiology Department and Biomedical Imaging Center, School of Medicine, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile; [5]Nutrition and Food Technology Institute, University of Chile, Santiago 7830490, Chile; [6]Nutrition and Food Technology Institute, University of Chile, Santiago 7830490, Chile; [7]Departamento de Química Farmacológica y Toxicológica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380494, Chile; [8]Centro de Nutrición Molecular y Enfermedades Crónicas, Escuela de Medicina, Pontificia Universidad Católica de Chile, Santiago 8331010, Chile; [9]Radiology Department and Biomedical Imaging Center, School of Medicine, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile;

发布日期

2025-5-10

页码

574

DOI

10.3390/antiox14050574

来源信息

Antioxidants ISSN：2076-3921, 2025年, 14卷, 5期, 574页

摘要

Red wine grape pomace (RWGP), a winemaking by-product rich in phenolics, flavonoids, and dietary fiber, has shown promise in mitigating cardiovascular disease (CVD), however, its mechanisms of action remain incompletely understood. This study comprehensively profiled the phenolic composition of RWGP—including free, esterified, etherified, and insoluble-bound fractions—and evaluated the effects of RWGP dietary supplementation on gut barrier integrity, inflammation, oxidative stress, and survival in SR-B1−/−ApoE-R61h/h mice, a model of diet-induced lethal ischemic heart disease. RWGP supplementation significantly improved survival rates and restored gut barrier function, as evidenced by lower plasma FITC-dextran and LPS levels, increased circulating ZO-1 levels, and reduced histopathological colon damage. In addition, RWGP reduced pro-inflammatory cytokines (IL-1β) and showed a trend toward attenuating systemic oxidative stress (TBARS). Analysis of phenolic compounds indicated a significant presence of insoluble-bound phenolics. Nevertheless, the beneficial effects observed are likely attributable to the synergistic actions of RWGP’s complex phytochemical and fiber composition. These results highlight RWGP’s potential as a sustainable, gut-targeted functional food ingredient for CVD prevention and management.

摘要译文

富含酚类，类黄酮和饮食纤维的酿酒副产品红酒葡萄Pomace（RWGP）在减轻心血管疾病（CVD）方面表现出了有望，但是，其作用机理仍然不完全理解。这项研究全面介绍了RWGP的酚类组成，包括自由，酯化，醚化和不溶性结合的分数，并评估了RWGP饮食补充对肠道屏障完整性，炎症，氧化应激，氧化应激和在SR-B1-B1 - / - / - / - APOE-R611 Horty sige diet srepy inty dig totim leth reth reth reth reth reth reth reth reth reth reth的影响。RWGP的补充显着提高了存活率并恢复了肠道屏障功能，这可以通过较低的血浆FITC-DEXTRAN和LPS水平，循环ZO-1水平升高，并减少组织病理结肠损伤。此外，RWGP降低了促炎性细胞因子（IL-1β），并显示出衰减全身氧化应激（TBARS）的趋势。对酚类化合物的分析表明，不溶性结合的酚类存在很大。然而，观察到的有益效果可能归因于RWGP复杂的植物化学和纤维组成的协同作用。这些结果凸显了RWGP作为CVD预防和管理的可持续性，态度的功能成分的潜力。