2026-05-01T02:33:54Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/80602023-11-21T01:05:19Zcom_10259_5827com_10259_5086com_10259_2604col_10259_5828
Gerardi, Gisela
229
600
0000-0003-2510-0422
Cavia Saiz, Mónica
116
600
0000-0001-5132-381X
Rivero Pérez, Maria Dolores
473
600
0000-0003-0907-4009
González San José, Mª Luisa
258
600
0000-0003-2973-7287
Muñiz Rodríguez, Pilar
380
600
0000-0002-9306-0082
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
THUMBNAIL
Gerardi-ff_2020.pdf.jpg
Gerardi-ff_2020.pdf.jpg
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https://riubu.ubu.es/bitstream/10259/8060/3/Gerardi-ff_2020.pdf.jpg
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MD5
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LICENSE
license.txt
license.txt
text/plain; charset=utf-8
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https://riubu.ubu.es/bitstream/10259/8060/2/license.txt
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ORIGINAL
Gerardi-ff_2020.pdf
Gerardi-ff_2020.pdf
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https://riubu.ubu.es/bitstream/10259/8060/1/Gerardi-ff_2020.pdf
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MD5
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10259/8060
oai:riubu.ubu.es:10259/8060
2023-11-21 02:05:19.893
Repositorio Institucional de la Universidad de Burgos
bubrep@ubu.es
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