Author(s)

Haiwen Li^1,2, John Parry¹, Sarah Weeda¹, Shuxin Ren¹, Thomas W. Castonguay^2*, Tai L. Guo^3*

¹Agricultural Research Station, Virginia State University, Petersburg, VA, USA.
²Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA.
³Department of Veterinary Biosciences and Diagnostic Imaging, College of Veterinary Medicine, University of Georgia, Athens, GA, USA.

Diabetes mellitus is a group of metabolic syndromes with a hallmark of hyperglycemia. Serious long-term complications from diabetes are a major cause of hospitalization and death. We recently discovered that grape pomace, the by-product from the waste of the wine and juice industries, had great potential to prevent diabetes. In this study, we examined the potential use of grape pomace in controlling high blood glucose in the form of Cabernet Franc Grape pomace aqueous extract (GPE). Both streptozotocin (STZ; 1 × 150 mg/kg)-treated mice and non-STZ treated mice were fed with high fat diet that was supplemented with 2.4 g/kg GPE for 12 weeks. GPE had no significant effect on the blood glucose levels in STZ-treated mice. However, GPE significantly reduced blood glucose levels by 16.1% (p < 0.05) in non-STZ treated mice following a 10-week HFD feeding period when compared with high fat diet controls. GPE reduction of hyperglycemia also promoted a significant reduction of GHbA1c accumulation. Circulating peptide hormones related to glucose homeostasis, including GLP-1, glucagon, DPP-4 and insulin, were drastically altered by GPE. Moreover, GPE attenuated the expressions of insulin, glucagon, and several gut hormones at the mRNA level. In addition, GPE significantly down regulated 5 biomarker genes for systematic inflammation. Taken together, our results highlight a role of GPE as a potential alternative approach to control diabetes epidemic.

Grape Pomace, Diabetes Mellitus, Gene Expression

Li, H. , Parry, J. , Weeda, S. , Ren, S. , Castonguay, T. and Guo, T. (2016) Grape Pomace Aqueous Extract (GPE) Prevents High Fat Diet-Induced Diabetes and Attenuates Systemic Inflammation. Food and Nutrition Sciences, 7, 647-660. doi: 10.4236/fns.2016.77066.