Articles producció científicaBioquímica i Biotecnologia

A dose-response study of the bioavailability of grape seed proanthocyanidin in rat and lipid-lowering effects of generated metabolites in HepG2 cells

  • Dades identificatives

    Identificador:  imarina:6387896
    Autors:  Margalef, M; Guerrero, L; Pons, Z; Bravo, FI; Arola, L; Muguerza, B; Arola-Arnal, A
    Resum:
    Hyperlipidemia is one of the principal causes of cardiovascular disease and proanthocyanidins (PAs) regulate lipid homeostasis. This study aims to evaluate the concentration of PAs in rat serum after the administration of different doses of PAs and to determine the capacity of these metabolites to reduce de novolipid synthesis in HepG2 cells. Two hours after oral administration of different doses of a grape seed proanthocyanidin extract (GSPE) (1000, 375, 250 and 125. mg/kg), serum was semi-purified and characterised by HPLC-ESI-MS/MS before analysing the synthesis and secretion of lipids in HepG2 cells. Results showed a dose-dependent appearance of metabolised PAs in serum at doses up to 375. mg/kg and saturation at 1000. mg/kg of GSPE. A reduction in cholesterol esters (CE), free cholesterol (FC) and triglycerides (TG) synthesis was observed without dose-dependence when the cells were treated with PAs metabolites. Moreover, a low dose of metabolites (125. mg/kg) was sufficient to reduce FC and TG synthesis. In conclusion, the study demonstrated that PAs metabolise in a dose-dependent manner up to 370. mg/kg but not dose-dependent effect was shown in reducing the de novosynthesis of lipids. © 2014 Elsevier Ltd.
  • Altres:

    Enllaç font original: https://www.sciencedirect.com/science/article/pii/S0963996914004967?via%3Dihub
    Referència de l'ítem segons les normes APA: Margalef, M; Guerrero, L; Pons, Z; Bravo, FI; Arola, L; Muguerza, B; Arola-Arnal, A (2014). A dose-response study of the bioavailability of grape seed proanthocyanidin in rat and lipid-lowering effects of generated metabolites in HepG2 cells. Food Research International, 64(), 500-507. DOI: 10.1016/j.foodres.2014.07.019
    Referència a l'article segons font original: Food Research International. 64 500-507
    DOI de l'article: 10.1016/j.foodres.2014.07.019
    Any de publicació de la revista: 2014-10-01
    Entitat: Universitat Rovira i Virgili
    Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
    Data d'alta del registre: 2026-05-09
    Autor/s de la URV: Arola Arnal, Anna / Arola Ferrer, Luis Maria / Bravo Vázquez, Francisca Isabel / GUERRERO ORJUELA, LIGIA STELLA / MARGALEF JORNET, MARIA / Muguerza Marquínez, Maria Begoña / PONS VILA, ZARA
    Departament: Bioquímica i Biotecnologia
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Tipus de publicació: Journal Publications
    ISSN: 09639969
    Autor segons l'article: Margalef, M; Guerrero, L; Pons, Z; Bravo, FI; Arola, L; Muguerza, B; Arola-Arnal, A
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    Àrees temàtiques: Food science & technology, Food science, Ciências agrárias i, Ciência de alimentos, Administração pública e de empresas, ciências contábeis e turismo
    Adreça de correu electrònic de l'autor: lluis.arola@urv.cat, lluis.arola@urv.cat, franciscaisabel.bravo@urv.cat, franciscaisabel.bravo@urv.cat, anna.arola@urv.cat, anna.arola@urv.cat, begona.muguerza@urv.cat, begona.muguerza@urv.cat
  • Paraules clau:

    Triglycerides
    Proanthocyanidins
    Polyphenols
    Hplc-ms/ms
    Cholesterol
    hplc–ms/ms
    Food Science
    Food Science & Technology
    Ciências agrárias i
    Ciência de alimentos
    Administração pública e de empresas
    ciências contábeis e turismo
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