Location: Healthy Processed Foods Research
Project Number: 2030-41440-007-02-C
Project Type: Cooperative Research and Development Agreement
Start Date: Jun 1, 2012
End Date: May 31, 2017
Determine if the byproducts of wine grape processing contain useful amounts of bioactive components that prevent diet related diseases or improve human health by feeding studies of seed flours, seed oils and skin flours. Determination of bioactivity will be based on evaluation of physiological and molecular biological responses.
The Cooperator will select three grape varietal sources of seed flour and skin fraction based on their knowledge of flavor, amounts available, processing history and biochemical composition for the small animal feeding study. Based on a previous study the diets will contain 10% seed flour, skin fraction or seed oil. In addition 1 commercial vegetable oil and 2 grape seed oils will also be evaluated. Hamsters will be preferred for studies of cholesterol or fat metabolism because of their similarity to humans and our extensive experience with this animal model. Blood and liver lipids, and liver and adipose composition and gene expression will be analyzed to support physiological observations.