From Liability to Possibility: Wine Pomace for the Prevention and Treatment of Glucose Intolerance and NAFLD

Non-alcoholic fatty liver disease (NAFLD) is a common condition, considered as the hepatic manifestation of the metabolic syndrome. While NAFLD represents the common cause of chronic liver disease, specific therapies are currently unavailable. The wine industry produce millions of tons of residues after fermentation (pomace), which contains high levels of bioactive phytochemicals.

The aim of this study was to clarify the potential benefits of pomace for prevention and management of NAFLD at different levels of severity.

Methods: C57bl/6 mice were given HFD or western diet as a model of hepatic steatosis or steatohepatitis, respectively, with or without pomace supplementation (50–250 mg/day). Glucose and insulin tolerance tests were performed, serum insulin, ALT and AST were measured, and hepatic triglyceride content was analyzed using biochemical and histological methods.

Results: No adverse effects were detected in all treatment groups. In HFD-fed mice, pomace improved all parameters measured: body weight gain, glucose tolerance, insulin sensitivity, hepatic TG content, and liver histology. mRNA expression of genes involved in de-novo lipogenesis was attenuated by pomace, and mRNA of antioxidant enzymes was regulated as well. Pomace was more effective in the treatment of hepatic steatosis than in more advanced stages of the disease, and was ineffective in reversing hepatic damage of advanced NASH.

Conclusion: Pomace might be used as a supplement with beneficial health outcomes for the prevention and treatment of hepatic steatosis. Characterization of various pomace sources and their chemical constitution is performed in this ongoing study, for the development of an effective dietary supplement.