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25.02.2016 | Original Contribution

Beneficial effects of a red wine polyphenol extract on high-fat diet-induced metabolic syndrome in rats

verfasst von: Nathalie Auberval, Stéphanie Dal, Elisa Maillard, William Bietiger, Claude Peronet, Michel Pinget, Valérie Schini-Kerth, Séverine Sigrist

Erschienen in: European Journal of Nutrition | Ausgabe 4/2017

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Abstract

Purpose

Individuals with metabolic syndrome (MS) show several metabolic abnormalities including insulin resistance, dyslipidaemia, and oxidative stress (OS). Diet is one of the factors influencing the development of MS, and current nutritional advice emphasises the benefits of fruit and vegetable consumption. Here, we assessed the effects of naturally occurring antioxidants, red wine polyphenols (RWPs), on MS and OS.

Methods

Wistar rats (n = 20) weighing 200–220 g received a high-fat diet (HFD) for 2 months before they were divided into two groups that received either HFD only or HFD plus 50 mg/kg RWPs in their drinking water for an additional 2 months. A control group (n = 10) received a normal diet (ND) for 4 months.

Results

Rats receiving HFD increased body weight over 20 % throughout the duration of the study. They also showed increased blood levels of C-peptide, glucose, lipid peroxides, and oxidised proteins. In addition, the HFD increased OS in hepatic, pancreatic, and vascular tissues, as well as induced pancreatic islet cell hyperplasia and hepatic steatosis. Addition of RWPs to the HFD attenuated these effects on plasma and tissue OS and on islet cell hyperplasia. However, RWPs had no effect on blood glucose levels or hepatic steatosis.

Conclusions

RWPs showed an antioxidant mechanism of action against MS. This result will inform future animal studies exploring the metabolic effects of RWPs in more detail. In addition, these findings support the use of antioxidants as adjunctive nutritional treatments for patients with diabetes.

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Titel: Beneficial effects of a red wine polyphenol extract on high-fat diet-induced metabolic syndrome in rats
verfasst von: Nathalie Auberval
Stéphanie Dal
Elisa Maillard
William Bietiger
Claude Peronet
Michel Pinget
Valérie Schini-Kerth
Séverine Sigrist
Publikationsdatum: 25.02.2016
Verlag: Springer Berlin Heidelberg
Erschienen in: European Journal of Nutrition / Ausgabe 4/2017
Print ISSN: 1436-6207
Elektronische ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-016-1192-2

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