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Title: Wine lees modulate lipid metabolism and induce fatty acid remodelling in zebrafish
Authors: Caro, M.; Sansone, A.; Amezaga, J.; Navarro, V.; Ferreri, C.; Tueros, I.
Citation: FOOD \& FUNCTION, 2017, 8, 1652-1659
Abstract: This study investigates the ability of a polyphenolic extract obtained from a wine lees by-product to modulate zebrafish lipid metabolism. Lees from a Spanish winery were collected and the polyphenolic extract was chemically characterised in terms of antioxidant capacity, total phenolic content and the individual main phenolic compounds. The effects of the extract on lipid metabolism were evaluated using a zebrafish animal model. Lees are rich in polyphenols (42.33 mg gallic acid equivalent per g dry matter) with high antioxidant capacity (56.04 mg Trolox equivalent per g dry matter), rutin and quercetin being their main identified polyphenols. The biological effects of lees extract included (i) a reduction in zebrafish embryos' fat reserve (40\%), (ii) changes in the expression of lipid metabolism key genes, (iii) remodelling of the fatty acid content in phospholipid and triglyceride fractions of zebrafish embryos and (iv) reduction in the trans fatty acid content. On the whole, wine lees polyphenolic extract was effective at modulating zebrafish lipid metabolism evidencing remodelling effects and antioxidant properties that can be further developed for food innovation.
Keywords: DIET-FED RATS; BY-PRODUCTS; ANTIOXIDANT ACTIVITY; ASSISTED EXTRACTION; BIOACTIVE COMPOUNDS; PHENOLIC-COMPOUNDS; CHEMICAL BIOLOGY; QUERCETIN; ISOMERIZATION; RESVERATROL
Issue Date: 2017
Publisher: ROYAL SOC CHEMISTRY
Type: Article
Language: English
DOI: 10.1039/c6fo01754a
URI: http://dspace.azti.es/handle/24689/469
ISSN: 2042-6496
E-ISSN: 2042-650X
Funder: Basque Government
Economic Development and Competitiveness Department of the Basque Government
AZTI
Bizkaia Talent
Appears in Publication types:Artículos científicos



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