White Wine Pomace Mitigates Hypoxia in 3D SH-SY5Y Model
Hypoxia-induced reactive oxygen species (ROS) contribute to neuronal death and play a major role in various neurodegenerative diseases. The use of food by-products with antioxidant and anti-inflammatory properties, such as white wine pomace products (wWPPs), could be valuable not only allows for the...
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2025-02-01
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| author | Víctor Gutiérrez-González Gisela Gerardi Marta Sendra Pilar Muñiz Mónica Cavia-Saiz |
| author_facet | Víctor Gutiérrez-González Gisela Gerardi Marta Sendra Pilar Muñiz Mónica Cavia-Saiz |
| author_sort | Víctor Gutiérrez-González |
| collection | DOAJ |
| description | Hypoxia-induced reactive oxygen species (ROS) contribute to neuronal death and play a major role in various neurodegenerative diseases. The use of food by-products with antioxidant and anti-inflammatory properties, such as white wine pomace products (wWPPs), could be valuable not only allows for their revalorization but also for their potential in disease prevention. The aim of this study was to evaluate the neuroprotective effect of bioaccessible wWPP against hypoxia in 3D models of the SH-SY5Y human neuroblastoma cell line Cells were treated with 1.5 μg GAE/mL of bioaccessible wWPP and then subjected to hypoxia induced by CoCl<sub>2</sub>. Cell viability, ROS levels, and gene expression were assessed. Hypoxia significantly increased the expression of the hypoxia-inducible factor gene(HIF1), cell deathand ROS levels, while pretreatment with bioaccessible wWPP mitigated these effects. Hypoxia also altered the mRNA expression of Nrf2, NF-kB, and Nrf2 inhibitor (Keap1), resulting in increased NF-kB and Keap1 expression and decreased Nrf2 levels. Bioaccessible wWPP fractions were able to reverse these changes, restoring mRNA expression to control levels and upregulating antioxidant enzymes like SOD2. These results suggest a potential neuroprotective effect of wine pomace and highlight the relevance of using natural products from the food industry in disease prevention. |
| format | Article |
| id | doaj-art-18a1ff5c9f834ce580e915e6b7679bc0 |
| institution | Kabale University |
| issn | 2673-9976 |
| language | English |
| publishDate | 2025-02-01 |
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| spelling | doaj-art-18a1ff5c9f834ce580e915e6b7679bc02025-08-20T03:26:10ZengMDPI AGBiology and Life Sciences Forum2673-99762025-02-014013110.3390/blsf2024040031White Wine Pomace Mitigates Hypoxia in 3D SH-SY5Y ModelVíctor Gutiérrez-González0Gisela Gerardi1Marta Sendra2Pilar Muñiz3Mónica Cavia-Saiz4Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, SpainDepartment of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, SpainDepartment of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, SpainDepartment of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, SpainDepartment of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, SpainHypoxia-induced reactive oxygen species (ROS) contribute to neuronal death and play a major role in various neurodegenerative diseases. The use of food by-products with antioxidant and anti-inflammatory properties, such as white wine pomace products (wWPPs), could be valuable not only allows for their revalorization but also for their potential in disease prevention. The aim of this study was to evaluate the neuroprotective effect of bioaccessible wWPP against hypoxia in 3D models of the SH-SY5Y human neuroblastoma cell line Cells were treated with 1.5 μg GAE/mL of bioaccessible wWPP and then subjected to hypoxia induced by CoCl<sub>2</sub>. Cell viability, ROS levels, and gene expression were assessed. Hypoxia significantly increased the expression of the hypoxia-inducible factor gene(HIF1), cell deathand ROS levels, while pretreatment with bioaccessible wWPP mitigated these effects. Hypoxia also altered the mRNA expression of Nrf2, NF-kB, and Nrf2 inhibitor (Keap1), resulting in increased NF-kB and Keap1 expression and decreased Nrf2 levels. Bioaccessible wWPP fractions were able to reverse these changes, restoring mRNA expression to control levels and upregulating antioxidant enzymes like SOD2. These results suggest a potential neuroprotective effect of wine pomace and highlight the relevance of using natural products from the food industry in disease prevention.https://www.mdpi.com/2673-9976/40/1/31pomacehypoxiaSH-SY5YNrf2NF-κB |
| spellingShingle | Víctor Gutiérrez-González Gisela Gerardi Marta Sendra Pilar Muñiz Mónica Cavia-Saiz White Wine Pomace Mitigates Hypoxia in 3D SH-SY5Y Model Biology and Life Sciences Forum pomace hypoxia SH-SY5Y Nrf2 NF-κB |
| title | White Wine Pomace Mitigates Hypoxia in 3D SH-SY5Y Model |
| title_full | White Wine Pomace Mitigates Hypoxia in 3D SH-SY5Y Model |
| title_fullStr | White Wine Pomace Mitigates Hypoxia in 3D SH-SY5Y Model |
| title_full_unstemmed | White Wine Pomace Mitigates Hypoxia in 3D SH-SY5Y Model |
| title_short | White Wine Pomace Mitigates Hypoxia in 3D SH-SY5Y Model |
| title_sort | white wine pomace mitigates hypoxia in 3d sh sy5y model |
| topic | pomace hypoxia SH-SY5Y Nrf2 NF-κB |
| url | https://www.mdpi.com/2673-9976/40/1/31 |
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