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

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dc.catalogadorpau
dc.contributor.authorRivera, Katherine
dc.contributor.authorGonzález, Leticia
dc.contributor.authorParra, Laura
dc.contributor.authorOyarzún, Juan E.
dc.contributor.authorConcepción-Alvarez, Alina
dc.contributor.authorCosta de Camargo, Adriano
dc.contributor.authorBridi, Raquel
dc.contributor.authorRigotti, Attilio
dc.contributor.authorAndia, Marcelo E.
dc.date.accessioned2025-05-23T18:06:32Z
dc.date.available2025-05-23T18:06:32Z
dc.date.issued2025
dc.description.abstractRed 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.
dc.fechaingreso.objetodigital2025-05-23
dc.format.extent16 páginas
dc.fuente.origenORCID
dc.identifier.doi10.3390/antiox14050574
dc.identifier.urihttps://doi.org/10.3390/antiox14050574
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/104477
dc.information.autorucEscuela de Medicina; Rivera, Katherine; S/I; 1063705
dc.information.autorucEscuela de Medicina; González, Leticia; S/I; 1061572
dc.information.autorucEscuela de Medicina; Parra, Laura; S/I; 215796
dc.information.autorucEscuela de Medicina; Rigotti, Attilio; 0000-0002-0495-3525; 68489
dc.information.autorucEscuela de Medicina; Andia, Marcelo E.; 0000-0002-1251-5832; 90691
dc.issue.numero5
dc.language.isoen
dc.nota.accesocontenido completo
dc.revistaAntioxidants
dc.rightsacceso abierto
dc.subjectPhenolic compounds
dc.subjectRed wine grape pomace
dc.subjectEndotoxemia
dc.subjectGut permeability
dc.subjectIschemic heart disease
dc.subjectGut–heart axis
dc.subject.ddc600
dc.subject.deweyTecnologíaes_ES
dc.titleRed Wine Grape Pomace Restores Gut Barrier Function and Improves Survival in Diet-Induced Ischemic Heart Disease
dc.typeartículo
dc.volumen14
sipa.codpersvinculados1063705
sipa.codpersvinculados1061572
sipa.codpersvinculados215796
sipa.codpersvinculados68489
sipa.codpersvinculados90691
sipa.trazabilidadORCID;2025-05-19
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