Lipid-lowering and hepatoprotective effects of Vitis vinifera dried seeds on paracetamol-induced hepatotoxicity in rats

BACKGROUND/OBJECTIVES: Red grape seeds as functional food are a good source of important bioactive components such as phenolics and antioxidants, which decrease oxidative stress that contributes to the pathogenesis of hepatotoxicity. The current study was conducted in order to evaluate the protective effect of red grape dried seeds (RGDS) on antioxidant properties, lipid metabolism, and liver and kidney functions of rats with paracetamol (750 mg/kg) induced hepatotoxicity. MATERIALS/METHODS: RGDS was added to the basal diet at 5, 10, and 20%. Thirty five adult male rats were assigned to five groups (n = 7) for a six-week feeding period; group (1) normal control, group (2) induced control, groups (3, 4, and 5) fed a diet with RGPS at different levels, 5, 10, and 20%, respectively. At the end of the feeding period, animals' blood and tissues were collected for estimation of serum lipid profile, serum liver, and kidney biomarkers. The protection was measured by detecting lipid peroxidation (LPO), glutathione (GSH), superoxide dismutase (SOD), Catalase (CAT) (in liver tissues), and liver histological examination. RESULTS: The results showed a significant (P < 0.05) decrease in levels of serum cholesterol, triglycerides, low density lipoprotein (LDL-C), and very low density lipoprotein (VLDL-C), with a significant increase in level of high density lipoprotein (HDL-C) for RGDS groups compared to induced control. Rats administered a diet containing RGDS levels produced significant (P < 0.05) hepatoprotection by decreasing the activities of liver enzymes, kidney parameters, and lipid peroxidation, while levels of GSH, SOD, and CAT were increased significantly to near the normal levels. CONCLUSION: The RGDS 20% group was more effective than others against hepatotoxicity of paracetamol, which may be attributed to RGDS total phenols and antioxidant contents, which were 1.438 mg and 1.231 mg, respectively.

Study of Aging and Hepatoprotective Activity of Vitis vinifera L. Seeds in Albino Rats

Objective: Present study was conducted to investigate in liver of rats from 8-12 weeks old to 20 weeks old, the age dependent changes, carbon tetrachloride mediated changes, and the hepatoprotective effect shown by the seeds of Vitis vinifera L. Method: The hepatoprotective activity was studied by observing the effect of 100 mg/kg dose of ethanolic extract of grape seeds on carbon tetrachloride induced hepatotoxicity in albino rats and results were compared with those of the aged group results. Results: 100 mg/kg b.w. of ethanolic extract of Vitis vinifera seeds produced highly significant decrease in AST, ALT, ALP, bilirubin, albumin levels and significant decrease in the TSP levels compared to the toxic group levels. The levels of AST, ALT, ALP, bilirubin and albumin in aged control rats were found to be significantly higher than the levels in young control animals. MDA levels were slightly higher while GSH levels were lower in aged control rats as compared to young control rats. MDA levels in the toxic group showed highly significant increase compared to the young control levels. Ethanolic extract of seeds of Vitis vinifera significantly lowered the MDA levels. Histopathology results reveal that 100mg/kg/day dose of ethanolic extract of seeds of Vitis vinifera L. cured the hepatic damage to a great extent which was induced by CCl4. Conclusions: Aging leads to the changes in the hepatic structure which are comparable to the changes induced by low doses of a hepatotoxin and the ethanolic extract of seeds of Vitis vinifera L. was effective in bringing about functional improvement of hepatocytes exposed to free radical attack, which was confirmed by biochemical and histological observations.

Composición química del aceite virgen obtenido por extracción mecánica de algunas variedades de uva (Vitis vinifera L) con énfasis en los componentes minoritarios / Chemical composition of the virgin oil obtained by mechanical pressing form several grape seed varieties (Vitis vinifera L) with emphasis on minor constituents

Se determinó la composición química del aceite virgen obtenido por presión mecánica de semillas de uva de las variedades Syrah, Tintorera y de una mezcla de las variedades Syrah-Tempranillo-Merlot. Métodos analíticos oficiales fueron empleados en la determinación de dos índices de calidad (acidez e índice de peróxidos), del perfil de ácidos grasos y para la cuantificación de los componentes minoritarios más importantes. Los valores de acidez e índice de peróxidos coincidieron con los señalados por el Codex Alimentarius para los aceites comestibles de buena calidad. El ácido linoleico fue el ácido graso más abundante en todas las muestras, representando alrededor del 65 por ciento, seguido por el ácido oleico con niveles cercanos al 25 por ciento. La concentración total de fitoesteroles se ubicó en el intervalo de 5179 hasta 5480 mg/kg siendo el ß-sitosterol el más importante constituyendo más del 66 por ciento del total. El colesterol fue detectado en los aceites vírgenes provenientes de las variedades Syrah y Tintorera, con concentraciones inferiores al máximo permitido para los aceites vegetales comestibles. El ester 1-butanil-3-metil acetato, fue el componente volátil encontrado en mayor proporción con concentraciones de 5,4; 6,8 y 11,0 mg/kg para las variedades Syrah, Tintorera y la mezcla de semillas respectivamente. Otros compuestos volátiles también presentes en los aceites fueron el Trans-2-hexenal (0,1 a 0,5 mg/kg), E-2-pentenal (3,1 a 4,2 mg/kg), hexanal (1,4 a 1,9 mg/kg) y heptanal (0,1 a 0,3 mg/kg). Esos compuestos pueden ser los responsables de los aromas afrutados que se detectaron en todas las muestras de aceites vírgenes estudiadas. Los isómeros α y γ tocotrienoles, representaron más del 80 por ciento de los tococromanoles presentes, mientras que los tocoferoles constituyeron menos del 10 por ciento. El color verde intenso observado en los aceites fue asociado a la presencia de clorofila y otros pigmentos vegetales.

The chemical composition of the virgin oils obtained by mechanical pressing of grape seed belonging of the varieties Syrah and Tintorera as well as a mixture of seeds of the varieties Syrah, Tempranillo and Merlot was determined. Official analytical methods were employed for the determination of two quality indexes (acidity and peroxide value), fatty acids profile and for the quantification of the most important minor constituents. The acidity and the peroxide values were in agreement with the values reported by the Codex Alimentarius for good quality edible oils. The linoleic acid was the fatty acid most abundant in all samples, representing around the 65 percent, followed by the monounsaturated oleic acid with concentrations close to 25 percent. The total phytosterol concentrations were between 5179 and 5480 mg/kg, where the ß-sytosterol represented more than the 66 percent in all grape seed oils. The cholesterol was detected in the oils from the varieties Syrah and Tintorera in concentrations below the maximum allowed for vegetable edible oils. The ester 1-buthyl-3-methylacetate was the most abundant in the volatile fraction with concentrations of 5.4; 6.8 and 11.0 mg/kg for Syrah, Tintorera and the seeds mixture respectively. Other volatile compounds also present were the Trans-2-hexenal (0.1 to 0.5 mg/kg), E-2-pentenal (3.1 to 4.2 mg/kg), hexanal (1.4 to 1.9 mg/kg) and heptanal (0.1 to 0.3 mg/kg). These compounds may be the responsible for the fruity flavor detected in all virgin oils studied. The α and γ isomers of the tocotrienols accounted for more than the 80 percent of the tocochromanols present in the oils, while the tocopherols represented only the 10 percent The deep green color observed in all oil samples was associated to the presence of chlorophylls and other vegetable pigments.

Analysis of procyanidins in grape seeds by RP-HPLC/ESI-MS / 中草药

Object The analysis of oligomeric procyanidins in crude grape seed extracts was performed by reversed-phase high-performance liquid chromatography with electrospray ionization mass spectrometry (RP-HPLC/ESI-MS). Methods Procyanidin monomer and oligomers were identified according to the mass of the charged pseudomolecular ion [M-H]. Results Three monomers, seven dimmers and three trimers were tentatively identified. Conclusion This study demonstrates the capability of the combination of RP-HPLC with ESI-MS to analyze the composition of oligomeric procyanidins in grape seed extracts.