Effects of a Grapevine Shoot Extract Containing Resveratrol and Resveratrol Oligomers on Intestinal Adenoma Development in Mice

In Vitro and In Vivo Studies

authored by

Michael T. Empl, Hong Cai, Shan Wang, Johannes ´ Junginger, T Kostka, Marion Hewicker-Trautwein, Karen Brown, Andreas J. Gescher, Pablo Steinberg

Abstract

Scope: Evidence suggests that the dietary consumption of plant extracts containing polyphenols might help prevent the onset of cancers of the gastrointestinal tract. In the present study, the chemopreventive and antiproliferative efficacy of a grapevine shoot extract (Vineatrol®30) containing resveratrol and resveratrol oligomers is investigated in vivo and in vitro.

Methods and results: The in vivo study is performed using Apc ^Min mice on a high-fat diet, which represents a model of human adenomatous polyposis, while the potential of the extract as well as some of its isolated constituents to inhibit intestinal adenoma cell proliferation in vitro is investigated using APC10.1 cells derived from an Apc ^Min mouse. Vineatrol®30 at a low (2.3 mg kg ^–1 diet) or high dose (476 mg kg ^–1 diet) reduces the adenoma number in male and adenoma volume in female animals. Furthermore, Vineatrol®30 as well as resveratrol and two resveratrol tetramers compromise the expansion of APC10.1 cells by reducing cell number, inducing cell cycle arrest, cellular senescence, and apoptosis. However, except for the extract, none of the isolated resveratrol oligomers is more efficacious than resveratrol in these cells.

Conclusion: Vineatrol®30 may merit further investigation as a potential dietary gastrointestinal cancer chemopreventive agent in humans.

Organisation(s)

Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development

External Organisation(s)

University of Veterinary Medicine of Hannover, Foundation
University of Leicester

Type

Article

Journal

Molecular nutrition & food research

Volume

Publication date

22.01.2018

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Food Science, Biotechnology

Sustainable Development Goals

SDG 3 - Good Health and Well-being

Electronic version(s)

https://doi.org/10.1002/mnfr.201700450 (Access: Closed)