Resveratrol-enriched grape seed oil (Vitis vinifera L.) protects from white fat dysfunction in obese mice

Journal of Functional Foods

Noelia M. Rodriguez-Martin¹  Maria C. Naranjo²  Maria C. Millan-Linares³  Mohammed Mahanna⁴  Sergio Montserrat-de la Paz⁴  Elena Grao-Cruces⁴  Rocío Toscano⁴  Carmen Claro⁵ 

[1] Department of Food &Health, Instituto de la Grasa, CSIC, Ctra. de Utrera Km. 1, 41013 Seville, Spain;Cell Biology Unit, Instituto de la Grasa, CSIC, Ctra. de Utrera Km. 1, 41013 Seville, Spain;Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla, Av. Dr. Fedriani 3, 41009 Seville, Spain;Department of Pharmacology, Pediatrics, and Radiology, School of Medicine, Universidad de Sevilla, Av. Dr. Fedriani 3, 41071 Seville, Spain;

关键词: Resveratrol;    Grape seed oil;    Phenolic compounds;    Obesity;    Adipose tissue;   

DOI  :  

来源: DOAJ

【 摘 要 】

Grape skin and seed oil are winemaking by-products with a potential nutraceutical value. This study aimed to evaluate the effects of resveratrol-enriched grape seed oil (GSO) administration on white adipose tissue (WAT) dysfunction in obese mice. Male mice were divided into four groups (n = 10/group): the chow diet (CD) group; the high-fat diet (HFD) group was fed fat from milk cream (rich in saturated fatty acids), and the HFD-GSO and HFD-GSO+R groups were fed fat from GSO in absence or presence of resveratrol (200 mg/kg/day), respectively. Glucose tolerance, metabolic profile, and inflammatory cytokines were determined. Histological studies were carried out in WAT and brown AT, RT-qPCR and western blot were used to determine the gene and protein expression. In the setting of obesity, our results unveil a novel nutritional value for winemaking by-products by which resveratrol-enriched GSO from Vitis vinifera L. in obesogenic diets favor WAT and immunometabolic homeostasis.

【 授权许可】

Unknown