Evaluating the bioactive capacity of Concord grape (Vitis labrusca) pomace extract on skeletal muscle in a healthy and intestinally inflamed in-vivo model (Gallus gallus): a preliminary study

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-09-05 DOI:10.1016/j.jff.2025.107005

Eliot M. Dugan, Melissa Y. Huang, Elad Tako

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Abstract

Grape pomace (GP) is among the many food byproducts that are strong candidates for upcycling. GP, rich in polyphenols, is known to influence both intestinal and systemic tissue health and metabolism. Therefore, this study aimed to assess the bioactivity of GP in skeletal muscle (SM) under both intestinally inflamed, dextran sulfate sodium (DSS) challenged, and healthy conditions in-ovo (Gallus gallus). DSS-challenge induced pro-atrophic phenotypic shifts, reducing myofiber diameter by approximately 35 %, concomitant to nearly 2-fold reductions in myogenic regulatory factors (MRFs), Myogenin and MyoD, gene expression, and enriched fast-glycolytic myofiber type development. These effects were generally abolished by concurrent Concord grape pomace extract (GPE) application. Independently, GPE increased both MRF expression and promoted slow-oxidative fiber type distributions in diseased and healthy cohorts. These findings highlight the connection between intestinal and SM health and demonstrate GP's nutraceutical potential as a bioactive modifier of SM health.

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评价康科德葡萄（Vitis labrusca）渣提取物对健康肠道炎症模型（Gallus Gallus）骨骼肌生物活性的初步研究

葡萄渣（GP）是许多食物副产品之一，是升级回收的有力候选者。富含多酚的GP可影响肠道和全身组织健康及代谢。因此，本研究旨在评估GP在肠道炎症、葡聚糖硫酸钠（DSS）挑战和蛋鸡健康状况下骨骼肌（SM）中的生物活性。dss刺激诱导萎缩性表型改变，肌纤维直径减少约35%，同时肌生成调节因子（MRFs）、肌原素和MyoD、基因表达减少近2倍，并增强了快速糖酵解肌纤维类型的发育。同时施用康科德葡萄渣提取物（GPE）一般可以消除这些影响。单独地，GPE增加了患病和健康人群中MRF的表达并促进了慢氧化纤维类型的分布。这些发现突出了肠道和SM健康之间的联系，并证明GP作为SM健康的生物活性调节剂的营养保健潜力。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.