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dc.contributor.authorGerardi, Gisela 
dc.contributor.authorCasali, Cecilia I.
dc.contributor.authorCavia Saiz, Mónica 
dc.contributor.authorRivero Pérez, Maria Dolores 
dc.contributor.authorPerazzo, Cecilia
dc.contributor.authorGonzález San José, Mª Luisa 
dc.contributor.authorMuñiz Rodríguez, Pilar 
dc.contributor.authorFernández Tome, María C.
dc.date.accessioned2020-12-11T08:37:22Z
dc.date.available2020-12-11T08:37:22Z
dc.date.issued2020-11
dc.identifier.issn2405-8440
dc.identifier.urihttp://hdl.handle.net/10259/5577
dc.description.abstractThe functional renal epithelium is composed of differentiated and polarized tubular cells with a strong actin cortex and specialized cell-cell junctions. If, under pathological conditions, these cells have to resist higher kidney osmolarity, they need to activate diverse mechanisms to survive external nephrotoxic agents such as inflammation and oxidative stress. Wine pomace polyphenols exert protective effects on renal cells. In this study, two wine-pomace products and their protective effects upon promotion and preservation of normal cell differentiation and attenuation of oxalate-induced type II epithelial mesenchymal transition (EMT) are evaluated. Treatment with gastrointestinal and colonic bioavailable fractions from red (rWPP) and white (wWPP) wine pomaces, both in the presence and the absence of oxalate, showed similar cell numbers and nuclear size than the non-treated differentiated MDCK cells. Immunofluorescence analysis showed the reduction of morphological changes and the preservation of cellular junctions for the rWPP and wWPP pre-treatment of cells exposed to oxalate injury. Hence, both rWPP and wWPP attenuated oxalate type II EMT in MDCK cells that conserved their epithelial morphology and cellular junctions through the antioxidant activities of grape pomace polyphenols.en
dc.description.sponsorshipAgencia Nacional de Promoci on Científica y Tecnol ogica (PICT 2016-1055), the University of Buenos Aires (UBACYT 2014-2017, 20020130100658BA) and the Ministerio de Ciencia, Innovaci on y Universidades (PGC2018-097113B100).es
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieres
dc.relation.ispartofHeliyon. 2020, V. 6, n. 11, e05396es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectFood scienceen
dc.subjectCell biologyen
dc.subjectPlant productsen
dc.subjectCell differentiationen
dc.subjectCytoskeletonen
dc.subjectNatural producten
dc.subjectPolyphenolen
dc.subjectAntioxidanten
dc.subjectCancer researchen
dc.subjectRenal systemen
dc.subjectWine pomaceen
dc.subjectPolyphenolsen
dc.subjectEMTen
dc.subjectOxalateen
dc.subjectE-cadherinen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.subject.otherBiología moleculares
dc.subject.otherMolecular biologyen
dc.subject.otherBioquímicaes
dc.subject.otherBiochemistryen
dc.titleBioavailable wine pomace attenuates oxalate-induced type II epithelial mesenchymal transition and preserve the differentiated phenotype of renal MDCK cellsen
dc.typeinfo:eu-repo/semantics/article
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.relation.publisherversionhttps://doi.org/10.1016/j.heliyon.2020.e05396es
dc.identifier.doi10.1016/j.heliyon.2020.e05396
dc.relation.projectIDinfo:eu-repo/grantAgreement/MICINN/PGC2018-097113B100
dc.relation.projectIDinfo:eu-repo/grantAgreement/UBA/UBACYT-2014-2017-20020130100658B
dc.relation.projectIDinfo:eu-repo/grantAgreement/Agencia Nacional de Promoción Científica y Tecnológica/PICT 2016-1055
dc.journal.titleHeliyones
dc.volume.number6es
dc.issue.number11es
dc.page.initiale05396es
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersion


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