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Antioxidants
Volume 14
Issue 5
10.3390/antiox14050574
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Red Wine Grape Pomace Restores Gut Barrier Function and Improves Survival in Diet-Induced Ischemic Heart Disease

by
Katherine Rivera
1,2,3,
Leticia González
2,
Laura Parra
1,2,3,
Juan E. Oyarzún
2,3,
Alina Concepción-Alvarez
4,
Adriano Costa de Camargo
4,
Raquel Bridi
5,
Attilio Rigotti
6 and
Marcelo E. Andia
2,3,*
1
Doctoral Program in Medical Sciences, Faculty of Medicine, Pontificia Universidad Católica de Chile, Santiago 8331010, Chile
2
Radiology Department and Biomedical Imaging Center, School of Medicine, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile
3
Millennium Institute for Intelligent Healthcare Engineering iHEALTH, Santiago 7820436, Chile
4
Nutrition and Food Technology Institute, University of Chile, Santiago 7830490, Chile
5
Departamento de Química Farmacológica y Toxicológica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380494, Chile
6
Centro de Nutrición Molecular y Enfermedades Crónicas, Escuela de Medicina, Pontificia Universidad Católica de Chile, Santiago 8331010, Chile
*
Author to whom correspondence should be addressed.
Antioxidants 2025, 14(5), 574; https://doi.org/10.3390/antiox14050574 (registering DOI)
Submission received: 15 April 2025 / Revised: 8 May 2025 / Accepted: 9 May 2025 / Published: 10 May 2025
(This article belongs to the Special Issue Phenolic Compounds in Foods, Plants and Related By-Products—2nd Edition)
Versions Notes

Abstract

Red wine grape pomace (RWGP), a winemaking by-product rich in phenolics, flavonoids, and dietary fiber, has shown promise in mitigating cardiovascular disease (CVD), however, its mechanisms of action remain incompletely understood. This study comprehensively profiled the phenolic composition of RWGP—including free, esterified, etherified, and insoluble-bound fractions—and evaluated the effects of RWGP dietary supplementation on gut barrier integrity, inflammation, oxidative stress, and survival in SR-B1−/−ApoE-R61h/h mice, a model of diet-induced lethal ischemic heart disease. RWGP supplementation significantly improved survival rates and restored gut barrier function, as evidenced by lower plasma FITC-dextran and LPS levels, increased circulating ZO-1 levels, and reduced histopathological colon damage. In addition, RWGP reduced pro-inflammatory cytokines (IL-1β) and showed a trend toward attenuating systemic oxidative stress (TBARS). Analysis of phenolic compounds indicated a significant presence of insoluble-bound phenolics. Nevertheless, the beneficial effects observed are likely attributable to the synergistic actions of RWGP’s complex phytochemical and fiber composition. These results highlight RWGP’s potential as a sustainable, gut-targeted functional food ingredient for CVD prevention and management.
Keywords: phenolic compounds; red wine grape pomace; endotoxemia; gut permeability; ischemic heart disease; gut–heart axis phenolic compounds; red wine grape pomace; endotoxemia; gut permeability; ischemic heart disease; gut–heart axis

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MDPI and ACS Style

Rivera, K.; González, L.; Parra, L.; Oyarzún, J.E.; Concepción-Alvarez, A.; Camargo, A.C.d.; Bridi, R.; Rigotti, A.; Andia, M.E. Red Wine Grape Pomace Restores Gut Barrier Function and Improves Survival in Diet-Induced Ischemic Heart Disease. Antioxidants 2025, 14, 574. https://doi.org/10.3390/antiox14050574

AMA Style

Rivera K, González L, Parra L, Oyarzún JE, Concepción-Alvarez A, Camargo ACd, Bridi R, Rigotti A, Andia ME. Red Wine Grape Pomace Restores Gut Barrier Function and Improves Survival in Diet-Induced Ischemic Heart Disease. Antioxidants. 2025; 14(5):574. https://doi.org/10.3390/antiox14050574

Chicago/Turabian Style

Rivera, Katherine, Leticia González, Laura Parra, Juan E. Oyarzún, Alina Concepción-Alvarez, Adriano Costa de Camargo, Raquel Bridi, Attilio Rigotti, and Marcelo E. Andia. 2025. "Red Wine Grape Pomace Restores Gut Barrier Function and Improves Survival in Diet-Induced Ischemic Heart Disease" Antioxidants 14, no. 5: 574. https://doi.org/10.3390/antiox14050574

APA Style

Rivera, K., González, L., Parra, L., Oyarzún, J. E., Concepción-Alvarez, A., Camargo, A. C. d., Bridi, R., Rigotti, A., & Andia, M. E. (2025). Red Wine Grape Pomace Restores Gut Barrier Function and Improves Survival in Diet-Induced Ischemic Heart Disease. Antioxidants, 14(5), 574. https://doi.org/10.3390/antiox14050574

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