Pyranoanthocyanins from red wine: pancreatic beta cells protection against oxidative stress

• Grant number: 18/16510-1
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: September 01, 2018
• End date: August 31, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Neuza Mariko Aymoto Hassimotto
• Grantee: Stephanie Patricia Teran Rivera
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated research grant: 13/07914-8 - FoRC - Food Research Center, AP.CEPID

Abstract

The oxidative stress has been implicated in a wide variety of chronic disease development. In ²-pancreatic cells, oxidative stress can lead to impaired cellular function, such as insulin synthesis and secretion, and also can induce apoptosis. Visitinin A and anthocyanins are the main pigments responsible for the color of the aged wine. Vitisin A is a pyranonthocyanin resulting from the condensation of malvidin-3-O-glucoside and pyruvic acid and presented similar antioxidant capacity as compared to the parent compound. Due to its antioxidant capacity, it may contribute to attenuating the deleterious effects of oxidative stress on ²-pancreatic cells, promoting the improvement of cell function. The health benefits associated with a regular red wine consumption has been attributed to several phenolic compounds, such as catechins, stilbenes, phenolic acids, proanthocyanidins and ellagitannins. However, the contribution of pyroanthocyanins in this scenery is scarce. Thus, the objective of this work is evaluate the effect of the pyronanthocyanin extracted from red wine, visitin A, on pancreatic beta cells protection against oxidative stress.