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Issue 10, 2017
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Grape pomace reduced reperfusion arrhythmias in rats with a high-fat-fructose diet

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Metabolic syndrome (MetS) is a risk factor for sudden cardiac death in humans, but animal models are needed for the study of this association. Grape pomace (GP), obtained from the winemaking process, contains phenolic compounds with potential cardioprotective effects. The aim of this study was to evaluate if a high-fat-fructose (HFF) diet facilitates the occurrence of arrhythmias during the reperfusion, and if a GP supplementation could counteract these effects. Wistar rats were fed with control (Ctrl), HFF diet and HFF plus GP (1 g kg−1 day−1) for six weeks. The HFF diet induces characteristic features of MetS (higher systolic blood pressure, dyslipidemia and insulin resistance) which was attenuated by GP supplementation. In addition, HFF induced increased reperfusion arrhythmias that were reduced upon GP supplementation. GP also reduced the non-phosphorylated form of connexin-43 (Cx43) while enhancing heart p-AKT and p-eNOS protein levels and reducing Nox4 levels enhanced by the HFF diet, indicating that GP may increase NO bioavailability in the heart. We found a murine model of MetS with increased arrhythmogenesis and translational value. Furthermore, GP prevents diet-induced heart dysfunction and metabolic alterations. These results highlight the potential utilization of winemaking by-products containing significant amounts of bioactive compounds to prevent/attenuate MetS-associated cardiovascular pathologies.

Graphical abstract: Grape pomace reduced reperfusion arrhythmias in rats with a high-fat-fructose diet

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Publication details

The article was received on 17 Jul 2017, accepted on 07 Sep 2017 and first published on 08 Sep 2017

Article type: Paper
DOI: 10.1039/C7FO01062A
Citation: Food Funct., 2017,8, 3501-3509

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    Grape pomace reduced reperfusion arrhythmias in rats with a high-fat-fructose diet

    D. J. Perdicaro, C. Rodriguez Lanzi, A. R. Fontana, A. Antoniolli, P. Piccoli, R. M. Miatello, E. R. Diez and M. A. Vazquez Prieto, Food Funct., 2017, 8, 3501
    DOI: 10.1039/C7FO01062A

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