NDLI: Wine lees modulate lipid metabolism and induce fatty acid remodelling in zebrafish

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Wine lees modulate lipid metabolism and induce fatty acid remodelling in zebrafish

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Food & Function Vol - 8 Issue - 3

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Wine lees modulate lipid metabolism and induce fatty acid remodelling in zebrafish

Content Provider	Royal Society of Chemistry (RSC)
Author	Sansone, A. Amezaga, J. Navarro, V. Caro, M. Tueros, I. Ferreri, C.
Copyright Year	2017
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.
Starting Page	1652
Ending Page	1659
Page Count	8
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	8
Issue Number	4
Journal	Food & Function
DOI	10.1039/c6fo01754a
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Wine Lees (fermentation) Zebrafish Lipid Metabolism Winery Antioxidant Model organism Acid Trolox Rutin Quercetin Fat Nature reserve Fatty acid Phospholipid Triglyceride
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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