Articles producció científica> Bioquímica i Biotecnologia

Blood pressure‐lowering effect of wine lees: Dose‐response study, effect of dealcoholization and possible mechanisms of action

  • Identification data

    Identifier: imarina:9193848
    Authors:
    López‐fernández‐sobrino RSoliz‐rueda JRSuárez MMulero MArola LBravo FIMuguerza B
    Abstract:
    The antihypertensive effect of wine lees (WL) has been previously evidenced. In this study, the antihypertensive properties of different doses of WL were evaluated in spontaneously hypertensive rats (SHR). In addition, the blood pressure (BP)‐lowering effect of dried (dealcoholized) WL powder (WLPW) and the mechanisms involved in its functionality were investigated. Furthermore, a possible hypotensive effect of WLPW was discarded in Wistar–Kyoto (WKY) rats. The administration of WL at different doses caused a dose‐dependent decrease in BP of SHR up to 5.0 mL/kg bw, exhibiting the maximum decrease at 6 h post‐administration. WLPW caused a greater drop in BP than WL, showing an antihypertensive effect higher and more prolonged than the drug Captopril. Moreover, the BP‐lowering effect of WLPW was specific to the hypertensive state since an undesirable hypotensive effect in normotensive WKY rats was ruled out. Finally, WLPW improved oxidative stress and increased the activity of the antioxidant endogen system of SHR. These results suggest that WLPW could be used as functional ingredient for foods or nutraceuticals to ameliorate hypertension. Nevertheless, further clinical studies are needed to evaluate its long‐term antihypertensive efficiency.
  • Others:

    Author, as appears in the article.: López‐fernández‐sobrino R; Soliz‐rueda JR; Suárez M; Mulero M; Arola L; Bravo FI; Muguerza B
    Department: Bioquímica i Biotecnologia
    e-ISSN: 2072-6643
    URV's Author/s: Arola Ferrer, Luis Maria / Bravo Vázquez, Francisca Isabel / López Fernández, Raul / Muguerza Marquínez, Maria Begoña / Mulero Abellán, Miguel / Soliz Rueda, Jorge Ricardo / Suárez Recio, Manuel
    Keywords: Winery byproducts Spontaneously hypertensive rats Polyphenols Oxidative stress Oxidants Hypertension Grape seed proanthocyanidins Flavonoids Extract Bioactivity Antioxidants Antioxidant activity Antihypertensive activity Angiotensin‐converting enzyme activity Angiotensin-converting enzyme activity
    Abstract: The antihypertensive effect of wine lees (WL) has been previously evidenced. In this study, the antihypertensive properties of different doses of WL were evaluated in spontaneously hypertensive rats (SHR). In addition, the blood pressure (BP)‐lowering effect of dried (dealcoholized) WL powder (WLPW) and the mechanisms involved in its functionality were investigated. Furthermore, a possible hypotensive effect of WLPW was discarded in Wistar–Kyoto (WKY) rats. The administration of WL at different doses caused a dose‐dependent decrease in BP of SHR up to 5.0 mL/kg bw, exhibiting the maximum decrease at 6 h post‐administration. WLPW caused a greater drop in BP than WL, showing an antihypertensive effect higher and more prolonged than the drug Captopril. Moreover, the BP‐lowering effect of WLPW was specific to the hypertensive state since an undesirable hypotensive effect in normotensive WKY rats was ruled out. Finally, WLPW improved oxidative stress and increased the activity of the antioxidant endogen system of SHR. These results suggest that WLPW could be used as functional ingredient for foods or nutraceuticals to ameliorate hypertension. Nevertheless, further clinical studies are needed to evaluate its long‐term antihypertensive efficiency.
    Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Química Psicología Planejamento urbano e regional / demografia Nutrition and dietetics Nutrition & dietetics Nutrição Medicina veterinaria Medicina iii Medicina ii Medicina i Interdisciplinar Food science Farmacia Engenharias iv Engenharias ii Enfermagem Educação física Economia Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: franciscaisabel.bravo@urv.cat jorgericardo.soliz@urv.cat manuel.suarez@urv.cat miquel.mulero@urv.cat lluis.arola@urv.cat begona.muguerza@urv.cat
    Author identifier: 0000-0002-6468-3088 0000-0003-0122-8253 0000-0003-2767-1974 0000-0001-7384-8588
    Record's date: 2024-07-27
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.mdpi.com/2072-6643/13/4/1142
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Nutrients. 13 (4):
    APA: López‐fernández‐sobrino R; Soliz‐rueda JR; Suárez M; Mulero M; Arola L; Bravo FI; Muguerza B (2021). Blood pressure‐lowering effect of wine lees: Dose‐response study, effect of dealcoholization and possible mechanisms of action. Nutrients, 13(4), -. DOI: 10.3390/nu13041142
    Article's DOI: 10.3390/nu13041142
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2021
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Nutrition & Dietetics,Nutrition and Dietetics
    Winery byproducts
    Spontaneously hypertensive rats
    Polyphenols
    Oxidative stress
    Oxidants
    Hypertension
    Grape seed proanthocyanidins
    Flavonoids
    Extract
    Bioactivity
    Antioxidants
    Antioxidant activity
    Antihypertensive activity
    Angiotensin‐converting enzyme activity
    Angiotensin-converting enzyme activity
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Psicología
    Planejamento urbano e regional / demografia
    Nutrition and dietetics
    Nutrition & dietetics
    Nutrição
    Medicina veterinaria
    Medicina iii
    Medicina ii
    Medicina i
    Interdisciplinar
    Food science
    Farmacia
    Engenharias iv
    Engenharias ii
    Enfermagem
    Educação física
    Economia
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências agrárias i
    Ciência de alimentos
    Biotecnología
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