Modulating Effects of Grape Pomace on the Intestinal Antioxidative and Inflammatory Status in Fattening Pigs

Modulating Effects of Grape Pomace on the Intestinal Antioxidative and Inflammatory Status in Fattening Pigs

Polyphenol-rich plant products are widely used as feed additives for their anti-inflammatory, antioxidant, and antimicrobial properties. The aim of this research is to test the hypothesis that feeding grape pomace (GP) to fattening pigs modulates the intestinal immune and antioxidant response, promo...

Full description

Saved in:

Bibliographic Details
Main Authors:	Loredana Horodincu, Andrei Claudiu Proca, Bogdan Gabriel Șlencu, Adriana Trifan, Geta Pavel, Gheorghe Solcan, Carmen Solcan
Format:	Article
Language:	English
Published:	MDPI AG 2025-03-01
Series:	Agriculture
Subjects:	grape pomace polyphenols pigs inflammatory markers intestine immunohistochemistry
Online Access:	https://www.mdpi.com/2077-0472/15/7/740
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Zein Nanoparticles Loaded with <i>Vitis vinifera</i> L. Grape Pomace Extract: Synthesis and Characterization
by: Ana Guadalupe Luque-Alcaraz, et al.
Published: (2025-04-01)

Characterization of Benitaka Grape Pomace (<i>Vitis vinifera</i> L.): An Analysis of Its Properties for Future Biorefinery Applications
by: Luiz Eduardo Nochi Castro, et al.
Published: (2025-01-01)

Nutritional, phenolic and in vitro digestion characteristics of dried grape pomace processed with different micronization/air-classification protocols
by: Aristide Maggiolino, et al.
Published: (2025-12-01)

The Antitumor Potential of Sicilian Grape Pomace Extract: A Balance between ROS-Mediated Autophagy and Apoptosis
by: Federica Affranchi, et al.
Published: (2024-09-01)

Upcycling Wine Industry Waste: Dealcoholized Grape Pomace as a Platform for Bio-Based Material Innovation
by: Jorge Miguel Matias, et al.
Published: (2025-06-01)

Quality of slaughter products of young pigs for fattening using flour from apple pomace in composition of compound feed
by: S. V. Sobolieva, et al.
Published: (2024-09-01)

Valorization Pathway for Grape Pruning and Pomace Waste from the Wine Industry: Energy and Non-Energy Applications
by: José R. Ayala, et al.
Published: (2025-05-01)

The Use of Grape Pomace in Feeding Common Carp (Cyprinus carpio L.)
by: Mălina-Andreea Dănciug (Rotaru), et al.
Published: (2025-06-01)

VALORISATION POTENTIAL OF FETEASCĂ NEAGRĂ GRAPE POMACE FOR OBTAINING HONEYBASED FORTIFIED INNOVATIVE PRODUCT
by: ELENA-MIRELA SUCEVEANU, et al.
Published: (2020-06-01)

Transforming winemaking waste: grape pomace as a sustainable source of bioactive compounds
by: Anna Karastergiou, et al.
Published: (2025-05-01)

Grape pomace supplementation reduced methane emissions and improved milk quality in lactating dairy cows
by: A. Akter, et al.
Published: (2025-03-01)

Using Chemical Composition and Antioxidant Activity in Evaluation of Enological By-Products According to Type, Vinification Style, Season, and Grape Variety
by: Ana Belén Mora-Garrido, et al.
Published: (2025-07-01)

The Effect of Grape Pomace Fiber Addition on Quality Parameters of Yogurt
by: Ahmet Ayar, et al.
Published: (2024-08-01)

Beneficial Effects of White Grape Pomace in Experimental Dexamethasone-Induced Hypertension
by: Raluca Maria Pop, et al.
Published: (2025-04-01)

Alternative Biosorbents Based on Grape Pomace: Reducing Heavy Metals and Pesticides
by: Georgiana-Diana Gabur, et al.
Published: (2025-05-01)

Investigation of quality indicators of grape pomace of white and red grape varieties as pectin-containing raw materials used in the design of functional soft drinks
by: Z. N. Khatko, et al.
Published: (2024-01-01)

The Effectiveness of Extracts of Spent Grape Pomaces in Improving the Oxidative Stability of Grapeseed Oil
by: Miluska Cisneros, et al.
Published: (2024-11-01)

Valorization of Grape Pomace Extract Through Dextran–Grape Conjugates: A Sustainable Approach for Cosmetic and Dermatological Applications
by: Marisa Francesca Motta, et al.
Published: (2025-03-01)

Spray-Drying Microencapsulation of Grape Pomace Extracts with Alginate-Based Coatings and Bioaccessibility of Phenolic Compounds
by: Josipa Martinović, et al.
Published: (2025-02-01)

Efficient Conditions of Enzyme-Assisted Extractions and Pressurized Liquids for Recovering Polyphenols with Antioxidant Capacity from Pisco Grape Pomace as a Sustainable Strategy
by: Jacqueline Poblete, et al.
Published: (2025-07-01)

Gastrointestinal Digestion Impact on Phenolics and Bioactivity of Tannat Grape Pomace Biscuits
by: Victoria Olt, et al.
Published: (2025-08-01)

Grape Pomace Seed and Skin Powder as a Source of Dietary Fibre
by: Danijel Milinčić, et al.
Published: (2024-02-01)

The high-value and sustainable utilization of grape pomace: A review
by: Changsen Wang, et al.
Published: (2024-12-01)

Investigation of the influence of the method of grape pomace processing before extraction on the organoleptic and physicochemical parameters of the extract
by: Yu. N. Chernyavskaya, et al.
Published: (2025-07-01)

Whole Blood Transcriptome Analysis in Dairy Ewes Fed a Dietary Grape Pomace Supplementation
by: Andrea Ianni, et al.
Published: (2024-11-01)

Resveratrol from grape pomace: Mitigation of lead-induced oxidative stress-related renal toxicity: In silico and In vivo studies
by: Mohamed Seif, et al.
Published: (2025-08-01)

IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOUNDS FROM RED GRAPE POMACE
by: ADINA FRUM, et al.
Published: (2018-03-01)

Combining Carboxylic-Acid-Based Deep Eutectic Solvents and High Temperatures Enhances Phenolic Acid Extraction from Grape Pomace
by: Francesca Lorenzo, et al.
Published: (2025-05-01)

Enhanced Extraction of Bioactive Compounds from Red Grape Pomace: Optimizing Ultrasound-Assisted Extraction with Ethanol and NaDES as Solvents
by: Nicoleta Balan, et al.
Published: (2025-04-01)

Nutritional and Antioxidant Valorization of Grape Pomace from Argentinian Vino De La Costa and Italian Cabernet Wines
by: Luciano M. Guardianelli, et al.
Published: (2025-07-01)

Antioxidant and Quality Effects of Red Grape Pomace in Barbecued Pork Burgers: Implications for PAH Formation
by: María Jesús Petrón, et al.
Published: (2025-07-01)

DEVELOPMENT OF TECHNOLOGY FOR PRODUCTION OF PECTIN PRODUCTS FROM GRAPE POMACE OF DIFFERENT VARIETIES
by: Natalia Sergeyevna Limareva, et al.
Published: (2022-10-01)

Impact of grape pomace on growth performance, carcass traits and meat colour in broiler chickens: Insights from a meta-analysis
by: Freddy Manyeula
Published: (2025-09-01)

STUDY OF THE GRAPE POMACE OF DIFFERENT VARIETIES AS A RAW MATERIALS FOR THE FUNCTIONAL FOODS PRODUCTION
by: Natalia Sergeevna Limareva, et al.
Published: (2022-10-01)

Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development
by: Vladimir S. Kurćubić, et al.
Published: (2024-12-01)

Green Recovery and Identification of Antioxidant and Enzyme Inhibitor Molecules from Pisco Grape Pomace by Targeted Effects Analysis Using Thin-Layer Chromatography, Bioassay, and Mass Spectrometry
by: Jacqueline Poblete, et al.
Published: (2024-11-01)

Phenolic Profile, Fatty Acid Composition, and Antioxidant Activity of Italian Riesling Grape Pomace from Two Transylvanian Microclimates
by: Veronica Sanda Chedea, et al.
Published: (2025-06-01)

Dietary grape pomace ameliorates intestinal damage and oxidative stress by modulating MAPK-Nrf2/ARE pathways in coccidia-challenged broilers (Gallus gallus)
by: Milan K. Sharma, et al.
Published: (2025-08-01)

White Grape Pomace Effect on Laying Hens’ Productivity, Egg Quality Traits, and Antioxidant Capacity Under Normal, Heat, and Cold Thermal Conditions
by: Gabriela Maria Cornescu, et al.
Published: (2024-12-01)

Unlocking the Fatty Acid and Antioxidant Profile of Grape Pomace: A Systematic Assessment Across Varieties and Vintages for Its Sustainable Valorization
by: Teresa Abreu, et al.
Published: (2025-07-01)