Supplementation with wine phenolic compounds increases the antioxidant capacity of plasma and vitamin E of low-density lipoprotein without changing the lipoprotein Cu2+-oxidizability: Possible explanation by phenolic location
Supplementation with wine phenolic compounds increases the antioxidant capacity of plasma and vitamin E of low-density lipoprotein without changing the lipoprotein Cu2+-oxidizability: Possible explanation by phenolic location
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DOI：
10.1038/sj.ejcn.1600464
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发表时间：
1997-10-01
影响因子：
4.7
通讯作者：
Descomps, B
中科院分区：
文献类型：
--
作者：
Carbonneau, MA;Leger, CL;Descomps, B
目的：评价无酒精干扰的红酒酚类化合物（RWPC）日粮添加对低密度脂蛋白（LDL）部分生化特性、低密度脂蛋白（LDL）氧化敏感性和总血浆（PI-AOC）抗氧化能力的影响。为了解释这三个系列数据之间的差异，我们测试了酚类化合物与LDL关联的体外稳定性。设计：20名志愿者参与的干预研究。每个人都是他自己控制的。在膳食补充前后检测血液样本LDL和PI-AOC的Cu2+氧化性。低密度脂蛋白的Cu2+氧化性也通过在RWPC或酚酸存在或不进行广泛透析的情况下共孵育进行了测试。单位：法国蒙彼利埃大学医学院脂质生物化学与生物学实验室、Lapeyronie医院代谢疾病实验室。研究对象：健康男性，不吸烟和适度饮酒，在补充维生素E和C之前进行10天的缺乏维生素E和C的饮食方案。在此期间，他们还戒掉了酒精、葡萄酒、果汁、咖啡、茶和可乐饮料。干预：在两周的时间里，志愿者们每天服用6粒0.33克干粉形式的红葡萄酒酚类化合物制剂（即每餐两粒）。在补充期第0天和第14天禁食条件下抽取血样。结果：(1)在低密度脂蛋白中，维生素E含量（n = 20, P = 0.01）或维生素E/总脂肪酸双烯丙基碳数比（n = 20, P = 0.006）显著增加，其他生化指标和Cu2+氧化性均未发生改变；(2)血浆抗氧化能力显著提高（n = 11, P = 0.01）。体外研究表明，RWPC或sinapic，咖啡酸或阿魏酸在LDL存在下孵育，增加了脂质颗粒抗氧化的保护（咖啡因b> sinapic b>阿魏酸）。然而，这种效果在广泛透析后完全消失。结论：RWPC对PI-AOC的增强作用可能与血浆水相和脂蛋白颗粒表面的酚类化合物作用有关。表面位置可能解释了补充维生素E对LDL的增强保护作用，而对透析LDL的氧化性没有影响。
Objectives: To evaluate the effect of the red wine phenolic compound (RWPC) dietary supplementation without alcohol interference on: (1) some of the biochemical characteristics of LDL, (2) the oxidative susceptibility of LDL and (3) the antioxidant capacity of total plasma (PI-AOC). In order to account for discrepancies between the three series of data, the in vitro stability of the association of phenolic compounds and LDL was tested.Design: An intervention study with 20 volunteers. Each served as his own control. Cu2+-oxidizability of LDL and PI-AOC were tested on blood samples before and after dietary supplementation. Cu2+-oxidizability of LDL was also tested by co-incubation in the presence of RWPC or phenolic acids with or without extensive dialysis.Setting: The Laboratory of Lipid Biochemistry and Biology, School of Medicine, and the Laboratory of Metabolic Diseases, Lapeyronie Hospital, University of Montpellier, France.Subjects: Healthy males, nonsmokers and moderate drinkers, submitted to a dietary regimen deprived of vitamin E and C for a period of 10 d before supplementation. They also abstained from alcohol, wine, fruit juices, coffee, tea and cola beverages during this period.Intervention: Six 0.33 g capsules/d (namely two capsules at each meal) of a preparation of red wine phenolic compounds in a dry powder form were given to the volunteers over a period of two weeks. Blood samples were drawn in fasting conditions at day 0 and day 14 of the supplementation period.Results: Supplementation led to: (1) in LDL, a significant increase in vitamin E content (n = 20, P = 0.01) or vitamin E/total fatty acid bis-allylic carbon number ratio (n = 20, P = 0.006) without modification in the other biochemical characteristics or Cu2+-oxidizability; (2) in plasma, a significant increase in the antioxidant capacity (n = 11, P = 0.01). In vitro studies showed that RWPC or sinapic, caffeic or ferulic acids incubated in the presence of LDL Increased the protection of the lipoparticle against oxidation (caffeic > sinapic > ferulic). This effect, however, was totally lost after extensive dialysis.Conclusions: The enhancing effect of the RWPC supplementation on PI-AOC may be due to a phenolic-compound action both in the aqueous phase of plasma and at the surface of lipoprotein particles. Surface location possibly explains the enhancing-sparing effect of supplementation on LDL vitamin E and the absence of effect on dialysed-LDL oxidizability.