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Artículo

Grape pomace extract supplementation activates FNDC5/irisin in muscle and promotes white adipose browning in rats fed a high-fat diet

Rodriguez Lanzi, Maria CeciliaIcon ; Perdicaro, Diahann JeanetteIcon ; Gambarte Tudela, Julián; Muscia Saez, María Victoria; Fontana, Ariel RamónIcon ; Oteiza, Patricia IsabelIcon ; Vazquez, Marcela AlejandraIcon
Fecha de publicación: 01/2020
Editorial: Royal Society of Chemistry
Revista: Food & Function
ISSN: 2042-6496
e-ISSN: 2042-650X
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Otras Ciencias Biológicas

Resumen

Irisin is a myokine regulated by peroxisome proliferator-activated receptor gamma co-activator-1α (PGC-1α) in the exercising skeletal muscle and released into the bloodstream after cleavage of FNDC5. Circulating irisin can up-regulate UCP-1 expression in white adipose tissue (WAT) promoting the formation of brown-like adipocytes. The aim of this study was to evaluate if supplementation with a grape pomace extract (GPE) could activate the FNDC5/irisin pathway via PGC-1α in rats fed a high fat diet (HFD). For this purpose we characterized the activation of: i. the FNDC5/irisin pathway and AMPK in skeletal muscle and ii. proteins involved in the formation of brown-like cells in epididymal WAT (eWAT). Consumption of the GPE activated the FNDC5/irisin pathway, increased AMPK phosphorylation in skeletal muscle and enhanced irisin plasma levels. In eWAT, the GPE increased the level of proteins involved in WAT browning, i.e. PGC-1α, PPARγ, PRDM16 and UCP-1. The GPE also prevented HFD-induced adipocyte hypertrophy and systemic insulin resistance. Consistently, in L6 myotubes, (?)-epicatechin (EC), a flavonoid abundant in the GPE, prevented palmitate-mediated downregulation of FNDC5/irisin protein expression and secretion, in part via PGC-1α activation. Consumption of the GPE, a winemaking residue rich in bioactive compounds, could be a beneficial strategy to counteract the adverse effects of Western style diets through the promotion of WAT browning.
Palabras clave: ADIPOSE TISSUE BROWNING , GRAPE POMACE EXTRACT , IRISIN , (-)-EPICATECHIN , SKELETAL MUSCLE
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/104901
URL: http://xlink.rsc.org/?DOI=C9FO02463H
DOI: https://doi.org/10.1039/C9FO02463H
Colecciones
Articulos(IBAM)
Articulos de INST.DE BIOLOGIA AGRICOLA DE MENDOZA
Articulos(IMBECU)
Articulos de INST. DE MEDICINA Y BIO. EXP. DE CUYO
Citación
Rodriguez Lanzi, Maria Cecilia; Perdicaro, Diahann Jeanette; Gambarte Tudela, Julián; Muscia Saez, María Victoria; Fontana, Ariel Ramón; et al.; Grape pomace extract supplementation activates FNDC5/irisin in muscle and promotes white adipose browning in rats fed a high-fat diet; Royal Society of Chemistry; Food & Function; 11; 2; 1-2020; 1537-1546
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