Red wine-dependent reduction of nitrite to nitric oxide in the stomach
Red wine-dependent reduction of nitrite to nitric oxide in the stomach
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DOI：
10.1016/j.freeradbiomed.2007.06.007
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发表时间：
2007-11-01
影响因子：
7.4
通讯作者：
Laranjinha, Joao
中科院分区：
文献类型：
--
作者：
Gago, Bruno;Lundberg, Jon O.;Laranjinha, Joao
亚硝酸盐可能是一氧化氮（(NO)-N-中心点）的来源，特别是在高酸性环境中，例如胃。减肥产品还含有还原剂，可显着增加亚硝酸盐中 (NO)-N-中心点的产量。红酒之所以具有促进健康的特性，主要是因为其多酚成分的还原性抗氧化特性。我们在体外证明，通过电化学测量，葡萄酒、葡萄酒花青素部分和葡萄酒儿茶酚（咖啡酸）与亚硝酸盐混合时，剂量和 pH 值依赖性地促进 (NO)-N 中心点的形成。在健康志愿者体内，通过化学发光测量饮用葡萄酒后从胃排出的空气中的一氧化氮，证实了葡萄酒促进亚硝酸盐产生一氧化氮的作用。从机理上讲，该反应涉及亚硝酸盐的单价还原，如 (NO)-N-中心点的形成和分配给葡萄酒酚基团的 EPR 光谱的出现所表明的那样。抗坏血酸和咖啡酸协同将亚硝酸盐还原为 (NO)-N-中心点。此外，亚硝酸盐的减少很大程度上取决于酚类结构，并且还会形成酚类的硝基衍生物，如咖啡酸紫外光谱修改所表明的那样。亚硝酸盐的减少可能揭示了以前未被认识到的红酒与“一氧化氮”生物活性相关的生理效应。 (C) 2007 Elsevier Inc. 保留所有权利。
Nitrite may be a source for nitric oxide ((NO)-N-center dot), particularly in highly acidic environments, such as the stomach. Diet products contribute also with reductants that dramatically increase the production of (NO)-N-center dot from nitrite. Red wine has been attributed health promoting properties largely on basis of the reductive antioxidant properties of its potyphenolic fraction. We show in vitro that wine, wine anthocyanin fraction and wine catechol (caffeic acid) dose- and pH-dependently promote the formation of (NO)-N-center dot when mixed with nitrite, as measured electrochemically. The production of 'NO promoted by wine from nitrite was substantiated in vivo in healthy volunteers by measuring 'NO in the air expelled from the stomach, following consumption of wine, as measured by chemiluminescence. Mechanistically, the reaction involves the univalent reduction of nitrite, as suggested by the formation of (NO)-N-center dot and by the appearance of EPR spectra assigned to wine phenolic radicals. Ascorbic and caffeic acids cooperate in the reduction of nitrite to (NO)-N-center dot. Moreover, reduction of nitrite is critically dependent on the phenolic structure and nitro-derivatives of phenols are also formed, as suggested by caffeic acid UV spectral modifications. The reduction of nitrite may reveal previously unrecognized physiologic effects of red wine in connection with 'NO bioactivity. (C) 2007 Elsevier Inc. All rights reserved.