2026-04-20T07:17:57Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/80542023-11-20T08:57:24Zcom_10259_5827com_10259_5086com_10259_2604col_10259_5828

Modulation of Akt-p38-MAPK/Nrf2/SIRT1 and NF-κB pathways by wine pomace product in hyperglycemic endothelial cell line Gerardi, Gisela Cavia Saiz, Mónica Rivero Pérez, Maria Dolores González San José, Mª Luisa Muñiz Rodríguez, Pilar Polyphenols Wine pomace Endothelial dysfunction NF-κB Nrf2 p38MAPK Akt SIRT1 Oxidative stress EA.hy926 Phase 2 enzymes SOD2 NOX4 COX2 Alimentos Bioquímica Biología molecular Food Biochemistry Molecular biology Wine by-products show great potential as source of bioactive compounds that protect the vascular endothelial function by the modulation of both Nrf2 and Nf-κB pathways. This study investigates the pathways involved in the effects of a red wine pomace product (rWPP) against inflammatory and oxidative damage in hyperglycemic EA.hy926 endothelial cells. rWPP-digested fractions showed an inhibitory effect on IKK/IκBα/NF-κB pathway and a stimulatory effect on Akt-p38-MAPK/Nrf2 pathway with an impact on their antioxidant and anti-inflammatory downstream targets. In addition, the pathways regulation was also accompanied by downregulation of the gene expression of superoxide dismutase 2, cyclooxygenase 2 and NADPH oxidase 4. These results suggest the expression of SOD2 as an early adaptive response to the inflammatory effect mediated by NF-κB in hyperglycemic cells, and the treatment with the rWPP-digested fractions regulate this inflammatory process by Nrf2 pathway increased expression of antioxidant enzymes. The authors thank the financial support of the Autonomous Government of Castilla y León (Research project BU282U13). 2023-11-17T13:53:11Z 2023-11-17T13:53:11Z 2019-07 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion 1756-4646 1756-4646 http://hdl.handle.net/10259/8054 10.1016/j.jff.2019.05.003 spa Journal of Functional Foods. 2019, V. 58, p. 255-265 https://doi.org/10.1016/j.jff.2019.05.003 info:eu-repo/grantAgreement/Junta de Castilla y León//BU282U13//APROVECHAMIENTO DE RESIDUOS DE VINIFICACIÓN: ESTUDIO DE SU EXPLOTACIÓN COMO INGREDIENTE FUNCIONAL Y ANÁLISIS DE LAS POSIBLES ALEGACIONES SALUDABLES/ Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess application/pdf Elsevier