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Kim, Hyunsook,Bartley, Glenn E.,Arvik, Torey,Lipson, Rebecca,Nah, Seung-Yeol,Seo, Kunho,Yokoyama, Wallace American Chemical Society 2014 Journal of agricultural and food chemistry Vol.62 No.8
<P>The mechanisms for the hypocholesterolemic and antiobesity effects of grape seed flours derived from white and red winemaking processing were investigated using male Golden Syrian hamsters fed high-fat (HF) diets supplemented with 10% partially defatted grape seed flours from Chardonnay (ChrSd), Cabernet Sauvignon (CabSd), or Syrah (SyrSd) pomace as compared to a HF control diet for 3 weeks. Hamsters fed the ChrSd diet had significantly lowered plasma total-, VLDL-, and LDL-cholesterol concentrations compared to the CabSd, SyrSd, and control diets. The improved plasma cholesterol after ChrSd was correlated with the up-regulation of hepatic genes related to cholesterol (CYP51) and bile acid (CYP7A1) synthesis as well as LDL-cholesterol uptake (LDLR). A reduction of hepatic lipid content was associated with altered expression of the genes related to lipid metabolism. However, fecal total lipid content was not changed. Expression of ileal apical sodium bile acid transporter (ASBT) was not affected by ChrSd, indicating unchanged ileal bile acid reabsorption. The antiobesity effect of the ChrSd diet appears to be related to expression of adipogenesis- and inflammation-related genes in adipose tissue. These findings suggest that flavonoid-rich Chardonnay grape seed flour induced cholesterol-lowering, antiobesity, and anti-inflammatory health benefits and attenuation of hepatic steatosis via regulation of gene expression related to cholesterol, bile acid, and lipid metabolism in liver and adipose tissue.</P><P><B>Graphic Abstract</B> <IMG SRC='http://pubs.acs.org/appl/literatum/publisher/achs/journals/content/jafcau/2014/jafcau.2014.62.issue-8/jf404832s/production/images/medium/jf-2013-04832s_0005.gif'></P>
Kim, Hyunsook,Kim, Dong-Hyeon,Seo, Kun-ho,Chon, Jung-Whan,Nah, Seung-Yeol,Bartley, Glenn E.,Arvik, Torey,Lipson, Rebecca,Yokoyama, Wallace American Chemical Society 2015 Journal of agricultural and food chemistry Vol.63 No.5
<P>The relationship between the intestinal microbiota and the hypocholesterolemic and antiobesity effects of whole grape seed flour from white and red winemaking was evaluated. Male Golden Syrian hamsters were fed a high-fat (HF) control diet or a HF diet supplemented with 10% partially defatted grape seed flours from either Chardonnay (ChrSd) or Cabernet Sauvignon (CabSd) grapes for 3 weeks. The numbers of total bacteria and relative abundances of <I>Bifidobacterium</I> spp., <I>Lactobacillus</I> spp., and <I>Firmicutes</I> in feces were significantly lower, while the relative abundance of <I>Bacteroides fragilis</I> was greater than the control from feeding the ChrSd diet. The ratio of <I>Firmicutes</I>/<I>Bacteroidetes</I> (F/B) was lower in the ChrSd diet. There were significantly positive correlations between <I>Lactobacillus</I> spp., ratio of F/B, and plasma total- and LDL-cholesterol and liver weight. The reduction of <I>Lactobacillus</I> spp. by the ChrSd diet was accompanied by inhibition of Farnesoid X receptor (FXR) signaling in the intestine as expression of intestinal fibrablast growth factor (FGF)15, positively regulated by FXR, was decreased. Expression of CYP7A1, negatively regulated by FGF15, was up-regulated in the liver, which indicates that alteration of the intestinal microbiota may regulate bile acid and lipid metabolism. These findings suggest that beneficial health effects of Chardonnay grape seed flour on HF-induced metabolic disease relate in part to modulation of intestinal microbiota and their metabolic processes.</P><P><B>Graphic Abstract</B> <IMG SRC='http://pubs.acs.org/appl/literatum/publisher/achs/journals/content/jafcau/2015/jafcau.2015.63.issue-5/jf5026373/production/images/medium/jf-2014-026373_0005.gif'></P>