Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats

The bioavailability of phenolics contained in a powdered red wine pomace seasoning (RWPS) and its beneficial effects after acute and short-term supplementation were investigated. First, a single oral-dose of RWPS (300 mg/kg body weight) was administered to healthyWistar rats (n = 6) and several phen...

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Detalles Bibliográficos
Autores: Pino García, Raquel del, Rivero Pérez, Maria Dolores, González San José, Mª Luisa, Croft, Kevin D., Muñiz Rodríguez, Pilar
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2016
País:España
Institución:Universidad de Burgos (UBU)
Repositorio:Repositorio Institucional de la Universidad de Burgos (RIUBU)
OAI Identifier:oai:riubu.ubu.es:10259/4299
Acceso en línea:http://hdl.handle.net/10259/4299
Access Level:acceso abierto
Palabra clave:Bioavailability
Isoprostanes
Nitric oxide
Polyphenols
Oxidative stress
Wine pomace
Food
Biochemistry
Molecular biology
Alimentos
Bioquímica
Biología molecular
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spelling Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in ratsPino García, Raquel delRivero Pérez, Maria DoloresGonzález San José, Mª LuisaCroft, Kevin D.Muñiz Rodríguez, PilarBioavailabilityIsoprostanesNitric oxidePolyphenolsOxidative stressWine pomaceFoodBiochemistryMolecular biologyAlimentosBioquímicaBiología molecularThe bioavailability of phenolics contained in a powdered red wine pomace seasoning (RWPS) and its beneficial effects after acute and short-term supplementation were investigated. First, a single oral-dose of RWPS (300 mg/kg body weight) was administered to healthyWistar rats (n = 6) and several phenolic acids were determined post-RWPS intake in plasma (0, 2 and 4 h) and urine (−3 to 0, 0–3 and 3–6 h). Higher prevention of lipid peroxidation (plasma and urinary F2-isoprostanes) and improved nitric oxide bioavailability were observed in samples collected at 4 h and between 3 and 6 h (p < 0.05), suggesting an important antioxidant role of the metabolites generated by the action of colonic microbiota. In contrast, following 4 weeks of daily RWPS consumption, no significant differences were detected between supplemented and control groups for any of the biomarkers assessed, which indicates that acute beneficial effects of RWPS intake might be only transient under normal physiological conditions for this rat model.Autonomous Government of Castilla y León (Research project BU282U13)Elsevier201720172016info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttp://hdl.handle.net/10259/4299reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)instname:Universidad de Burgos (UBU)InglésJournal of Functional Foods. 2016, V. 25, p. 486–496http://dx.doi.org/10.1016/j.jff.2016.06.030Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riubu.ubu.es:10259/42992026-05-28T07:56:11Z
dc.title.none.fl_str_mv Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats
title Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats
spellingShingle Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats
Pino García, Raquel del
Bioavailability
Isoprostanes
Nitric oxide
Polyphenols
Oxidative stress
Wine pomace
Food
Biochemistry
Molecular biology
Alimentos
Bioquímica
Biología molecular
title_short Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats
title_full Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats
title_fullStr Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats
title_full_unstemmed Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats
title_sort Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats
dc.creator.none.fl_str_mv Pino García, Raquel del
Rivero Pérez, Maria Dolores
González San José, Mª Luisa
Croft, Kevin D.
Muñiz Rodríguez, Pilar
author Pino García, Raquel del
author_facet Pino García, Raquel del
Rivero Pérez, Maria Dolores
González San José, Mª Luisa
Croft, Kevin D.
Muñiz Rodríguez, Pilar
author_role author
author2 Rivero Pérez, Maria Dolores
González San José, Mª Luisa
Croft, Kevin D.
Muñiz Rodríguez, Pilar
author2_role author
author
author
author
dc.subject.none.fl_str_mv Bioavailability
Isoprostanes
Nitric oxide
Polyphenols
Oxidative stress
Wine pomace
Food
Biochemistry
Molecular biology
Alimentos
Bioquímica
Biología molecular
topic Bioavailability
Isoprostanes
Nitric oxide
Polyphenols
Oxidative stress
Wine pomace
Food
Biochemistry
Molecular biology
Alimentos
Bioquímica
Biología molecular
description The bioavailability of phenolics contained in a powdered red wine pomace seasoning (RWPS) and its beneficial effects after acute and short-term supplementation were investigated. First, a single oral-dose of RWPS (300 mg/kg body weight) was administered to healthyWistar rats (n = 6) and several phenolic acids were determined post-RWPS intake in plasma (0, 2 and 4 h) and urine (−3 to 0, 0–3 and 3–6 h). Higher prevention of lipid peroxidation (plasma and urinary F2-isoprostanes) and improved nitric oxide bioavailability were observed in samples collected at 4 h and between 3 and 6 h (p < 0.05), suggesting an important antioxidant role of the metabolites generated by the action of colonic microbiota. In contrast, following 4 weeks of daily RWPS consumption, no significant differences were detected between supplemented and control groups for any of the biomarkers assessed, which indicates that acute beneficial effects of RWPS intake might be only transient under normal physiological conditions for this rat model.
publishDate 2016
dc.date.none.fl_str_mv 2016
2017
2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10259/4299
url http://hdl.handle.net/10259/4299
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Journal of Functional Foods. 2016, V. 25, p. 486–496
http://dx.doi.org/10.1016/j.jff.2016.06.030
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)
instname:Universidad de Burgos (UBU)
instname_str Universidad de Burgos (UBU)
reponame_str Repositorio Institucional de la Universidad de Burgos (RIUBU)
collection Repositorio Institucional de la Universidad de Burgos (RIUBU)
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300719

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