Red wine and wine pomace reduced the development of insulin resistance and liver steatosis in HFD-fed mice

Rosenzweig, Tovit; Skalka, Nir; Rozenberg, Konstantin; Elyasiyan, Uriel; Pinkus, Anna; Green, Benzi; Stanevsky, Maria; Drori, Elyashiv

doi:10.1016/j.jff.2017.04.043

Cited by 19 publications

(14 citation statements)

References 62 publications

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“…number of studies have reported that HFd-fed mice demonstrate impaired glucose and insulin intolerance compared with standard chow-fed mice (37)(38)(39)(40). in the present study, the HFD+GS group had a significantly improved fasting glucose level, glucose tolerance and insulin tolerance compared with the HFd group.…”

Section: Gs Increase Glucose Tolerance Reduce Insulin Resistance Andsupporting

confidence: 56%

Ginsenosides reduce body weight and ameliorate hepatic steatosis in high fat diet‑induced obese mice via endoplasmic reticulum stress and p‑STAT3/STAT3 signaling

Yao

2020

Mol Med Report

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obesity has been increasing globally for over three decades. according to previous studies, dietary obesity is usually associated with endoplasmic reticulum stress (erS) and STaT3 signaling, which result in interference with the homeostatic control of energy and lipid metabolism. Ginsenosides (GS) administered to mice will modulate adiposity and food intake; however, the mechanism of food inhibition is unknown. The aim of the present study was to investigate whether GS may inhibit erS and regulate STaT3 phosphorylation in GT1-7 cells (a mouse hypothalamus gonadotropin-releasing hormone neuron cell line) and the hypothalamus in order to reduce the body weight and ameliorate hepatic steatosis in high fat diet (HFd)-induced obese mice. in the present study, GS inhibited the appetite, reduced the body weight, visceral fat, body fat content and blood glucose, and ameliorated the glucose tolerance of the obese mice compared with HFd mice. in addition, the levels of aspartate aminotransferase and alanine aminotransferase, triglyceride (TG), leptin and insulin in the serum were reduced compared with HFd mice. There was less TG in the liver, but more in the feces compared with HFd mice. using hematoxylin and eosin staining of HepG2 cells and liver tissues, GS were demonstrated to improve the non-alcoholic fatty liver of the HFd-induced obese mice and reduce the diameter of the fat cells compared with HFd mice. GS also increased oxygen consumption and carbon dioxide emissions in the metabolic cage data compared with HFd mice. in the GT1-7 cells, GS alleviated the erS induced by tunicamycin and enhanced the activation of the STaT3 phosphorylation pathway. Furthermore the erS of the liver was relieved to achieve the aforementioned pharmacological effects. GS were used in the homeostatic control of the energy and lipid metabolism of a diet-induced obesity model. in conclusion, present studies suggest that GS exert these effects by increasing STaT3 phosphorylation expression and reducing the erS. Thus, GS reduce body weight and ameliorate hepatic steatosis in HFd-induced obese mice.

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Section: Gs Increase Glucose Tolerance Reduce Insulin Resistance Andsupporting

confidence: 56%

Ginsenosides reduce body weight and ameliorate hepatic steatosis in high fat diet‑induced obese mice via endoplasmic reticulum stress and p‑STAT3/STAT3 signaling

Yao

2020

Mol Med Report

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“…Indeed, the frequency and amount of alcohol consumption are strongly related to health. Although some benefits have been found for moderate wine consumption (especially for red) [37][38][39], in several western countries, wine constitutes a large share of the energy intake of individuals [40][41][42] and this may be associated with weight gain and non-communicable diseases [43,44]. More specifically, flavonoids, phenolics, and other phytochemicals contained in wine have been found to have antioxidant properties that may have a positive health effect in relation to chronic diseases [45,46].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Knowledge and Health Consciousness: Do They Affect Consumer Wine Choices? Evidence from a Survey in Italy

et al. 2019

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Wine is one of the few food products not subject to mandatory nutritional labelling, except for alcohol content. As such, health-related characteristics might be inferred by attributes related to production methods and alcohol content. This research focuses on the set of information currently reported on wine bottle labels, investigates the consumer’s use of such labels, and their preferences for information associated with ’naturalness’ such as clean labels and alcohol content. We conducted a survey on Italian consumers of red wine, which included a choice experiment. Results showed that health consciousness is an important driver in the use of wine labels. Estimates from a latent class model suggest that health consciousness, along with age, plays a significant role in defining consumer preference segments: the majority of our sample tended to prefer red wine characterized by ‘clean labels’, but younger and more health-conscious consumers showed a significant disutility for higher alcohol content. More traditional consumers revealed disutility for more unconventional ‘clean labels’, which were instead appreciated by a third group of consumers, called here ‘new clean trend lovers’. Preference for nutritional information such as lower alcohol content and clean labels distinguished the more health-conscious consumers, who belonged to the most likely preference class. Together, the results may suggest that nutritional information currently not mandatory for wine would be appreciated by a significant share of wine consumers.

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“…In the present investigation, dynamic changes in the rutin content of WLW were probably caused by the balance between leaching from leaves and native oxidation. And the decrease in rutin in the free fraction of residue might be due to the free radicals generated from mass propagation of yeasts in the unsealed fermentation, oxidation, and hydrolysis while slight increment may be related to the duration of maceration (Rosenzweig et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…The average concentration of rutin (2.45 mg/L) was reported in 45 kinds of wine and found that it is more in red wine compared to white (Agatonovic-Kustrin, Hettiarachchi, Morton, & Razic, 2015). In addition, an increment in rutin from 7.77 to 10.95 mg/L was reported in different maceration protocols (4-20 days) during the production of red wine (Rosenzweig et al, 2017). In the present study, significant level of rutin in WLW at 21.00 mg/100 g was detected during the first TA B L E 2 Change in the phenolic (mg GAE/100 g) and flavonoid contents (mg CE/100 g) of WLW and residue Notes.…”

Section: Changes In the Phytochemical Composition Of Wlw And Residuementioning

confidence: 99%

Dynamic effects of fermentation on phytochemical composition and antioxidant properties of wampee (Clausena lansium (Lour.) Skeel) leaves

Chang

Guo

et al. 2018

Food Science & Nutrition

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Variations in the phytochemical composition and antioxidant properties were studied in the wine of wampee leaves obtained at different stages of fermentation process. The highest concentrations of total phenolic and flavonoid contents were attained at Day 12 and Day 21 of fermentation, respectively. In addition, five phytochemical compounds including vanillic acid, p‐coumaric acid, rutin, ferulic acid, and 7‐hydroxycoumarin were identified and quantified by HPLC in fermented wampee products. The strongest antioxidant activity in wine was monitored on Day 12. Furthermore, total antioxidant activity was significantly correlated with vanillic acid, p‐coumaric acid, ferulic acid, and 7‐hydroxycoumarin compared with rutin. The obtained results suggested that 12‐day fermentation could be an optimal process for excavation of applying wampee leaves into food and wine industries.

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Red wine and wine pomace reduced the development of insulin resistance and liver steatosis in HFD-fed mice

Cited by 19 publications

References 62 publications

Ginsenosides reduce body weight and ameliorate hepatic steatosis in high fat diet‑induced obese mice via endoplasmic reticulum stress and p‑STAT3/STAT3 signaling

Ginsenosides reduce body weight and ameliorate hepatic steatosis in high fat diet‑induced obese mice via endoplasmic reticulum stress and p‑STAT3/STAT3 signaling

Nutritional Knowledge and Health Consciousness: Do They Affect Consumer Wine Choices? Evidence from a Survey in Italy

Dynamic effects of fermentation on phytochemical composition and antioxidant properties of wampee (Clausena lansium (Lour.) Skeel) leaves

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