EFFECTS OF GRAPE POMACE EXTRACTS IN HEPATIC STEATOSIS

Non-alcoholic fatty liver diseases is one of the most common liver diseases in world. Hepatic steatosis, basically, can be defined as like the lipid accumulation in liver. Food bioactive phenolic compounds have received attention due to their possible beneficial health effects and grapes and grapes residues are rich sources of phenolic compounds. Many studies have been indicate that enzymatic biotransformations, as an alternative to improve the bioavailability and bioactivity of phenolic compounds.
The objective of this work was to evaluate if phenolic extracts did with grape industrial residues, before and after biotransformation whit tannase (tannin acyl hydrolase), were able to inhibit the accumulation of oleic acid (OA) in a model of hepatic steatosis in vitro, using the HepG2 cell line.
Six extracts were produced with red grape pomace, white grape pomace and red and white together, with and without tannase. These pomace comprised skins, seeds and stems from grapes from wine and juice industry from the south of Brazil. The non-citotoxic concentration of samples used (100 μg/mL) was determined by MTT assay. HepG2 cultures were induced to steatosis as by the method described by Gomez-Lechon et al (2007), and exposed to the diferente samples to evaluate oil accumulation.
Most of samples showed a decrease in lipid accumulation when compared to control. In control, HepG2 cells didn’t received samples. The extract using two grapes pomaces (Red and white), called “mix”, showed decrease of 5.5% and 7%, before and after bioatranformation, respectively. The extract of white grape pomace also showed positive results: before and after biotransformation, both extracts decrease about 5% of lipid accumulation.