2026-06-30T06:21:37Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/80602023-11-21T01:05:19Zcom_10259_5827com_10259_5086com_10259_2604col_10259_5828

Gerardi, Gisela Cavia Saiz, Mónica Rivero Pérez, Maria Dolores González San José, Mª Luisa Muñiz Rodríguez, Pilar 2023-11-20T10:55:38Z 2023-11-20T10:55:38Z 2020-09 2042-6496 http://hdl.handle.net/10259/8060 10.1039/d0fo01199a 2042-650X Endothelial dysfunction is associated with cardiovascular diseases and involves a chronic inflammatory process that together with oxidative stress increases the permeability of the vascular endothelium. The aim of this study was to evaluate the role of red and white wine pomace products (rWPPs and wWPPs) in the maintenance of endothelial integrity in hyperglycemia of EA.hy926 endothelial cells. EA.hy926 endothelial cells exposed to hyperglycemia were treated with the in vitro digested fractions of rWPPs and wWPPs. A Real Time Cellular Analysis (RTCA) system was used to evaluate the endothelial monolayer integrity after INF-γ stimulation of pre-treated endothelial cells with the digested fractions. The changes in cell viability, NO, ROS and NOX4 were recorded and actin cytoskeleton and E-cadherin junctions were evaluated by immunofluorescence. All digested fractions prevent the hyperglycemic actions in the cell viability and NO/ROS balance. The inflammatory mediator INF-γ and hyperglycemia caused a decrease in RTCA adhesion of the EA.hy926 endothelial cell monolayer. Pre-treatment with all digested fractions enhanced the EA.hy926 endothelial monolayer integrity and maintained actin cytoskeleton and E-cadherin junctions. These in vitro studies elucidate that the anti-hyperglycemic and anti-inflammatory actions of wine pomace products involve a decrease in ROS production and the stabilization of junction proteins via modulation of VE-cadherin and actin cytoskeleton suggesting a potential prevention of endothelial damage by these natural products. The authors thank the financial support from the Spain Ministry of Science, Innovation and Universities (Ref. PGC2018-097113-B-I00). application/pdf eng Royal Society of Chemistry Food & Function. 2020, Vol 11, n. 9, p. 7878-7891 https://doi.org/10.1039/D0FO01199A info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PGC2018-097113-B-I00/ES/APLICACION DE INGREDIENTES FUNCIONALES OBTENIDOS DE SUBPRODUCTOS DE VINIFICACION PARA MEJORAR LA SEGURIDAD ALIMENTARIA, VIDA UTIL Y PROPIEDADES SALUDABLES DE PRODUCTOS DE AVE/ Polyphenols Endothelial cells Hyperglycemic Gamma interferon E-cadherin xCELLigence Wine pomace Alimentos Bioquímica Biología molecular Food Biochemistry Molecular biology The protective effects of wine pomace products on the vascular endothelial barrier function info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion info:eu-repo/semantics/openAccess Food & Function 11 9 7878 7891