RT info:eu-repo/semantics/conferenceObject
T1 White Wine Pomace Mitigates Hyperglycemia-Induced Cell Damage and Oxidative Stress in Caco-2 Cells
A1 Gutiérrez González, Víctor
A1 Gerardi, Gisela
A1 Muñiz Rodríguez, Pilar
A1 Cavia Saiz, Mónica
K1 Polyphenols
K1 Hyperglycemia
K1 ROS
K1 Biotecnología alimentaria
K1 Food-Biotechnology
K1 Biotecnología
K1 Biotechnology
K1 Alimentos-Composición
K1 Food-Composition
AB Hyperglycemia is a significant risk factor in metabolic syndrome, contributing to the development of cardiovascular diseases and diabetes mellitus. Hyperglycemia increases ROS (reactive oxygen species) production via glucose oxidation and protein glycosylation, leading to cell damage. Our previous studies have highlighted the antioxidant properties of wine pomace products (wWPPs), a co-product of winemaking, and their ability to modulate oxidative stress. The objective of this study was to evaluate the protective effect of wWPPs against oxidative stress in hyperglycemic Caco-2 cells. They were treated with 1.5 μg GAE/mL of wWPP bioaccessible fractions, obtained from gastrointestinal digestion (WPGI) and colonic fermentation (WPF), under normoglycemic or hyperglycemic (35 mM glucose) conditions. After 24 h of treatment, cell viability, oxidative stress biomarkers and the expression of transcription factors and enzymes involved in cellular oxidation balance were evaluated. Hyperglycemia induced a 30% reduction in cell viability, which was restored to normoglycemic levels by WPF treatment. The bioaccessible fractions were able to counteract hyperglycemia-induced oxidative stress in intestinal cells, as evidenced by significant decreases in carbonyl groups and MDA levels (10 and 40%, respectively). Furthermore, hyperglycemia-induced NF-κB overexpression was also significantly reduced by WPGI and WPF pre-treatment (between 15 and 53%), modulating the redox activity. In conclusion, the bioaccessible fractions of wWPP, particularly WPF, demonstrated significant potential in mitigating hyperglycemia-induced oxidative stress and enhancing cell viability in Caco-2 cells.
PB MDPI
SN 2673-9976
YR 2023
FD 2023-10
LK http://hdl.handle.net/10259/10236
UL http://hdl.handle.net/10259/10236
LA eng
NO Comunicación presentada en: The 4th International Electronic Conference on Foods 2023, durante los días 15-30 de octubre de forma online.
NO This research was funded by the Ministry of Science, Innovation and Universities, Spanish State Research Agency and the European Regional Development Fund (Project PGC2018-097113-B-I00).
DS Repositorio Institucional de la Universidad de Burgos
RD 22-feb-2025