Red and White Wine Lees show inhibitory effects on liver carcinogenesis
Author
Fernández Bedmar, Zahira Noemí
Anter, J.
Alonso Moraga, Ángeles
Delgado de la Torre, María del Pilar
Luque de Castro, M.D.
Millán, Yolanda
Sánchez-Frías, Marina
Guil-Luna, Silvia
Publisher
WileyDate
2019-05Subject
Wine leesDNA methylation
Diethylnitrosamine
Hepatocarcinogenesis
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Show full item recordAbstract
Scope: Wine has shown anticarcinogenic benefits in hepatocarcinoma and
polyphenols seem to be responsible for these effects. Wine lees are the
sediments produced during fermentation and they endow wine with
organoleptic and physicochemical properties. However, the anticarcinogenic
role of these compounds is still unknown. Thus, the purpose of this work is to
determine the phytochemical profiles of wine lees and then to analyze their
anticarcinogenic effect and DNA methylation on a model of hepatocarcinogenesis.
Methods and results: The phytochemical composition of lees is determined by
the Folin–Ciocalteu method and high-performance liquid chromatography. An
in vivo study using a diethyl nitrosamine-hepatocarcinogenesis-induced model
is performed to investigate the hepatoprotective properties of different doses
of wine lees. For the DNA methylation analysis, a bisulfite-based method
is used. Both types of lees mostly contain pyrogallol, gallic, and syringic acid
with a high content of catechins in red lees. The carcinogen hypermethylates
the Alu-M2 repetitive sequence and white lees decreases the hypermethylation
at all tested concentrations. Low concentration of red and white lees
and high concentration of white lees significantly improve the hepatocellular
architecture and decrease the mitotic index in the murine model.
Conclusion: These findings suggest that wine lees are promising agents for
chemoprevention of hepatocarcinoma.