Wine extracts from Sardinian grape varieties attenuate membrane oxidative damage in Caco-2 cell monolayers

Deiana, Monica; Loru, D; Incani, Alessandra; Rosa, Antonella; Atzeri, Angela; Melis, Maria Paola; Cabboi, B; Hollecker, Laurent; Pinna, Maria Barbara; Argiolas, Francesca; Murru, Mariano; Dessì, Ma

doi:10.1016/j.foodchem.2012.04.014

Cited by 28 publications

(36 citation statements)

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“…The health benefit potential of grape and its derivatives have grown in importance concerning human nutrition. Indeed, the bioactive properties of the phenolic constituents from different grapes species and grape varieties have been continuously reported (Deiana et al, 2012;Gris et al, 2013;Mossalayi, Rambert, Renouf, Micouleau, & Mérillon, 2014). Our findings suggest that the improvement of the anti-oxidative defense verified in healthy subjects was promoted by grape juice ingestion due to the capacity of phenolic compounds to eliminate free radicals and prevent lipid peroxidation by scavenging peroxyl radicals in phospholipid membrane of the cells (Gris et al, 2013;Rodrigo, Castillo, Carrasco, Huerta, & Moreno, 2005).…”

Section: Effect Of Grape Juices Intake On Lipid Peroxidationmentioning

confidence: 60%

Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: Phenolic and elemental composition and effect on lipid peroxidation in healthy subjects

et al. 2015

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Grapes are rich in polyphenols with biologically active properties. Although the bioactive potential of grape constituents are frequently reported, the effects of Brazilian Vitis labrusca L. grape juices ingestion have not been demonstrated in humans. This study identified the phenolic and elemental composition of red and white grape juices and the effect of organic and conventional red grape juice consumption on lipid peroxidation in healthy individuals. Concentrations of anthocyanins, flavanols and phenolic acids and the in vitro antioxidant activity were significantly higher in the organic juice. The macro-elements K, Ca, Na and Mg were the most abundant minerals in all juices. The acute consumption of red grape juices promoted significant decrease of lipid peroxides in serum and TBARS levels in plasma. It is concluded that red V. labrusca L. grape juices produced in Southern Brazil showed lipid peroxidation inhibition abilities in healthy subjects, regardless of the cultivation system.

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Section: Effect Of Grape Juices Intake On Lipid Peroxidationmentioning

confidence: 60%

Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: Phenolic and elemental composition and effect on lipid peroxidation in healthy subjects

et al. 2015

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“…After reaching 100% confluence (3-4 days after seeding), cells were grown for an additional 18 days with the medium replaced thrice weekly, to allow their full spontaneous differentiation. 19 Cells were then incubated with the oxysterols mixture.…”

Section: Cell Culturementioning

confidence: 99%

The role of p38 MAPK in the induction of intestinal inflammation by dietary oxysterols: modulation by wine phenolics

et al. 2015

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Dietary oxysterols are cholesterol auto-oxidation products widely present in cholesterol-rich foods.They are thought to affect the intestinal barrier function, playing a role in gut inflammation. This study has characterized specific cell signals that are up-regulated in differentiated CaCo-2 colonic epithelial cells by a mixture of oxysterols representative of a hyper-cholesterolemic diet. p38 MAPK activation plays a major role, while other signal branches, i.e. the JNK and ERK pathways, make minor contributions to the intestinal inflammation induced by dietary oxysterols. p38 transduction might be the missing link connecting the known NADPH oxidase activation, and the induction of NF-κB-dependent inflammatory events related to oxysterols' action in the intestine. A NOX1/p38 MAPK/NF-κB signaling axis was demonstrated by the quenched inflammation observed on blocking individual branches of this signal with specific chemical inhibitors. Further, all these signaling sites were prevented when CaCo-2 cell were pre-incubated with phenolic compounds extracted from selected wines made of typical Sardinian grape varieties: red Cannonau and white Vermentino. Notably, Cannonau was more effective than Vermentino. The effect of Sardinian wine extracts on intestinal inflammation induced by dietary oxysterols might mainly be due to their phenolic content, more abundant in Cannonau than in Vermentino. Furthermore, among different phenolic components of both wines, epicatechin and caffeic acid exerted the strongest effects. These findings show a major role of the NOX1/p38 MAPK/NF-κB signaling axis in the activation of oxysteroldependent intestinal inflammation, and confirm the concept that phenolics act as modulators at different sites of pro-oxidant and pro-inflammatory cell signals.

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“…Extratos de diferentes variedades de uva (Cannonau, Vermentino e Malvasia) também foram capazes de reverter os efeitos do oxidante tert-butil hidroperóxido (TBH) em enterócitos humanos, reduzindo a produção de malondialdeído (MDA), hidroperóxidos e a oxidação do colesterol (Deiana et al, 2012) Em um estudo randomizado, cross-over, a ingestão de vinho tinto sem álcool (300ml/dia), por uma semana, resultou em aumento da capacidade antioxidante do plasma e maior atividade das enzimas glutationa redutase, catalase e superóxido dismutase (SOD) em indivíduos saudáveis, embora não tenham sido verificadas alterações em alguns antioxidantes endógenos (ácido úrico, bilirrubina, albumina) (Noguer et al, 2012). Em cardiomiócitos exposto à injúria celular, o pré-tratamento com resveratrol (30 µM) melhorou a atividade das enzimas catalase e superóxido dismutase.…”

Section: Mecanismos Moleculares De Ação De Polifenóis De Uvas E Vinhounclassified

Mecanismos moleculares de ação anti-inflamatória e antioxidante de polifenóis de uvas e vinho tinto na aterosclerose

Séfora-Sousa

Angelis-Pereira

2013

Rev. bras. plantas med.

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RESUMO:Este trabalho visa investigar os possíveis mecanismos moleculares de ação dos polifenóis de uvas e vinho tinto contra os processos oxidativos e inflamatórios envolvidos na aterosclerose. Trata-se de um estudo de revisão de literatura realizado por meio de buscas nas bases de dados PubMed e ScienceDirect utilizando os seguintes descritores: vinho tinto, uva, polifenóis, resveratrol, aterosclerose, LDL-oxidada, inflamação, estresse oxidativo, NF-kB, AP-1, Nrf2, SIRT-1, MicroRNA. Embora tais mecanismos ainda não estejam totalmente esclarecidos, os estudos indicam que compostos fenólicos presentes em uvas podem se complexar com metais (como ferro e cobre) que provocam peroxidação dos lipídios, aumentam a atividade antioxidante do plasma, associam-se com a LDL-c aumentando sua resistência à oxidação, preservam a atividade da enzima paraoxonase, neutralizam radicais livres, e ativam fatores de transcrição como o Nrf2, que aumenta a expressão de genes que codificam proteínas importantes na defesa antioxidante, como a superóxido dismutase e a glutationa peroxidase. Além disso, os polifenóis inibem a fosforilação de MAP quinases, inibindo assim os fatores de transcrição NF-kB e AP-1 e, consequentemente, reduzindo a síntese do TNF-á, interleucinas, moléculas de adesão e quimiocinas. Também inibem a atividade das enzimas cicloxigenase e lipoxigenase. Outro mecanismo proposto é a ação do resveratrol sobre a atividade de deacetilases de histonas, como a SITR-1. Estas ações em conjunto reduzem a oxidação da LDL-c e o processo inflamatório, atenuando o processo aterogênico. Palavras-chave:Resveratrol, LDL-c, Nrf2, NF-kB, AP-1, aterosclerose.ABSTRACT: Molecular mechanisms of action of grape and red wine polyphenols against oxidative and inflammatory processes in atherosclerosis. This study aimed to investigate the possible molecular mechanisms of action of grape and red wine polyphenols against oxidative and inflammatory processes in atherosclerosis. This is a literature review performed by searching in the PubMed and ScienceDirect databases using the following descriptors: red wine, grape, polyphenols, resveratrol, atherosclerosis, oxidized LDL, inflammation, oxidative stress, NF-kB, AP-1, Nrf2, SIRT-1, MicroRNA. Although the mechanisms are not fully understood, studies indicate that phenolic compounds possibly complex with metals (such as iron and copper), or else they increase the antioxidant activity of plasma and also preserve the activity of enzyme paraoxonase. Moreover, the polyphenols neutralize free radicals and activate transcription factors, for example Nrf2, which increases the expression of genes that encode important proteins in antioxidant defense (such as superoxide dismutase and glutathione peroxidase). Additionally, polyphenols inhibit the phosphorylation of MAP kinases, causing a blocking effect on the transcription factors NF-kB and AP-1 and, consequently, blocking the synthesis of TNF-α, interleukins, chemokines and molecules adhesion. Moreover, it can inhibit the activity of the cycloxygenase and li...

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Wine extracts from Sardinian grape varieties attenuate membrane oxidative damage in Caco-2 cell monolayers

Cited by 28 publications

References 40 publications

Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: Phenolic and elemental composition and effect on lipid peroxidation in healthy subjects

Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: Phenolic and elemental composition and effect on lipid peroxidation in healthy subjects

The role of p38 MAPK in the induction of intestinal inflammation by dietary oxysterols: modulation by wine phenolics

Mecanismos moleculares de ação anti-inflamatória e antioxidante de polifenóis de uvas e vinho tinto na aterosclerose

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