Red wine and wine pomace reduced the development of insulin resistance and liver steatosis in HFD-fed mice. (July 2017)

• Record Type: Journal Article
• Authors: Rosenzweig, Tovit; Skalka, Nir; Rozenberg, Konstantin; Elyasiyan, Uriel; Pinkus, Anna; Green, Benzi; Stanevsky, Maria; Drori, Elyashiv
• Is Part Of: Journal of functional foods. Volume 34(2017)
• Page Start: 379
• Page End: 389
• Publication Date: 2017-07
• Subjects: GTT glucose tolerance test -- HFD high fat diet -- ITT insulin tolerance test -- LM long maceration -- MLF malolactic fermentation -- NAFLD Non-alcoholic fatty liver disease -- NASH non-alcoholic steatohepatitis -- RM regular maceration -- SM short maceration -- STD standard diet; Wine -- Pomace -- Maceration -- NAFLD -- Glucose intolerance -- High-fat diet; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2017.04.043
• Languages: English
• ISSNs: 1756-4646

Abstract

Highlights: High fat diet-fed mice were used as a model for non-alcoholic fatty liver disease. No hepatic adverse effects were detected following moderate wine consumption. Grape-skin maceration time affect the beneficial properties of the wine. Long-maceration wine improved glucose tolerance and hepatic lipid accumulation. Pomace improved glucose tolerance, insulin sensitivity and reduced hepatic TG. Abstract: Nonalcoholic fatty liver disease is the hepatic manifestation of the metabolic syndrome. While moderate wine consumption eliminates various components of the syndrome, alcohol consumption is not recommended for NAFLD. Aim: To investigate the potential benefits of red wines, containing different polyphenol levels, and pomace on hepatic health and glucose tolerance in high-fat diet (HFD)-fed mice. HFD-fed mice were supplemented with red wine, prepared according to different maceration protocols: short (SM), regular (RM) or long maceration (LM), non-alcoholic wine, equivalent doses of ethanol, or pomace. Maceration time was found to affect the beneficial properties of wine; LM, but not SM or RM-wine, improved glucose tolerance, insulin sensitivity and hepatic steatosis. Pomace, the main waste product of wine industry, improved all parameters measured: body weight gain, glucose tolerance, insulin sensitivity, and hepatic steatosis thus might be used as a supplement with beneficial health outcomes, without the concerns regarding adverse effects of alcohol.