NOVEL MICROENCAPSULATION OF RED WINE POMACE TO MODULATE GUT HEALTH IN CORONARY ARTERY DISEASE

The long-term goalof our proposed study is to increase the nutritional value of red wine pomace (RWP)as an added value to its nutrient richness (anthocyanins and fiber),enhance anthocyanins stability and bioavailability to positively modulate gut microbiota composition and enhance cholesterol efflux (CE) through innovative glycol-macro-peptides (GMP) and performing electrospinning. Ultimately, these approaches will improve metabolic and gut health and reduce coronary artery disease (CAD) and dyslipidemia. Our overall hypothesis is that microencapsulation of RWP with GMP coating and performing electrospinning will enhance the bioavailability of ACN in RWP by modulating gut microbial diversity and improving CAD in an obese mouse model. After completing the foundational preclinical and safety studies, the ultimate objective is to conduct controlled human studies using this encapsulated RWP. This proposed study is important in developing proof of concept for the untested novel encapsulated RWP.To achieve these goals, we will perform the following objectives:Prepare and optimize anthocyanins-rich red wine pomace (RWP) through microencapsulation and formulations with MGP electrospinning.Performing encapsulation and testing proceduresEstimating release of encapsulated RWP performing gastrointestinal digestion system an in vitro studyEvaluate the bioavailability and gut microbiota modulating effects of encapsulated grape pomace on CE in diet-induced obese B6 mice