Wine pomace product modulates oxidative stress and microbiota in obesity high-fat diet-fed rats

• Published in: Journal of functional foods Vol. 68; p. 103903
• Main Authors: Gerardi, Gisela, Cavia-Saiz, Mónica, Rivero-Pérez, María D., González-SanJosé, María L., Muñiz, Pilar
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.05.2020; Elsevier
• Subjects: High fat; Microbiota; Obesity; Polyphenols; Wine pomace; Wistar rats; Polyphenols; Obesity; Wistar rats; Microbiota; High fat; Wine pomace
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2020.103903

[Display omitted] •Obesity is associated with inflammation and oxidative stress.•Wine pomace-polyphenols have anti-inflammatory and antioxidant actions.•Wine pomace (WP) intake reduces fat accumulation in high-fat fed rats.•WP decrease pro-inflammatory cytokines (TNFα and IL1β)•WP increased healthy/harmful microbiota ratio. Obesity is associated with inflammation and oxidative stress. Bioactive compounds can decrease obesity-related disorders by their antioxidant and anti-inflammatory actions. Wistar rats were fed with a high-fat diet during 14 weeks and received 100 mg of wine pomace product (WP)/kg body weight, from the 1st week or from the 7th week and standard diet fed rats were included. Food intake, body weight, blood pressure and plasma glucose, cholesterol and triglyceride were weekly measured. Antioxidant and lipid liver status, fat, adipocyte size, plasma interleukins and microbiota were also determined at 14th week. The results showed a significant reduction of body weight and abdominal fat area, lower blood glucose, decreased liver weight and lipids deposition with increased antioxidant status, lower adipocyte size and increased Lactobacillus spp./Bacteroides spp. ratio. Therefore, wine pomace product reduced obesity-related disorders by amelioration of inflammation and oxidative stress and by microbiota regulation suggesting potential preventive clinical benefits.