Anti-inflammatory effects of grape pomace as a novel source of dietary fibre and polyphenols and sex-based differences explored in Wistar rats

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Presentation Time: 03:15 PM - 04:30 PM
Poster Board Number: B210
Abstract ID: 7836

Presenting Author:
Sandra T Clarke , Research Scientist at Agri. and Agri-Food Canada, Ontario Tech Univ.

Abstract:

Grape pomace (GP) is a byproduct of winemaking, is rich in dietary fibre (DF) and phenolics, and can be incorporated into common food products to enrich nutritional qualities. A study was conducted to investigate anti-inflammatory effects of GP from Reisling ice wine production and its ability to prevent intestinal inflammation after exposure to a high fat high sugar (HFHS; 25% fat by weight, 250 g/kg sucrose) diet. Weanling male and female Wistar rats (n=8/sex/diet) were provided an AIN-93G-based diet containing 2% DF from GP for 3 weeks. Following intestinal bacterial community stabilization, rats remained on control diets or switched to HFHS containing 2% DF from GP for an additional 6 weeks. Males on HFHS + 2% GP DF had higher serum adiponectin than males on control (7575 vs. 4187 ng/mL, p<0.0001) and HFHS control (4929 ng/mL, p<0.0001) diets. Females on HFHS + 2% GP DF had lower IL-10 concentrations in mesenteric fat than females on HFHS control diet (111 vs. 199 pg/mg tissue protein, p<0.02), and all rats on HFHS + 2% GP DF diet had lower IL-6 concentrations than the control diet group (304 vs. 359 pg/mg tissue protein, p=0.04). Males on HFHS + 2% GP DF had higher IL-1β concentrations in ileal Peyer’s patches than females (88 vs. 33 pg/mg tissue protein, p<0.03). Male and female rats on HFHS diets are differentially impacted by GP supplementation, and mechanisms of anti-inflammatory activities and antioxidant capacity of GP continue to be investigated in vitro.