Antioxidant activity of resveratrol and alcohol-free wine polyphenols related to LDL oxidation and polyunsaturated fatty acids
Antioxidant activity of resveratrol and alcohol-free wine polyphenols related to LDL oxidation and polyunsaturated fatty acids
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DOI：
10.1016/s0024-3205(99)00209-x
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发表时间：
1999-05-21
期刊：
影响因子：
6.1
通讯作者：
Delpal, S
中科院分区：
文献类型：
--
作者：
Frémont, L;Belguendouz, L;Delpal, S
研究了葡萄酒多酚对猪低密度脂蛋白（LDL）氧化过程中脂质和蛋白质部分的保护作用。将白藜芦醇（3,4 ';5，三羟基二苯乙烯）和定义的黄酮类化合物的效率与含有0.5 g/g原花青素的葡萄酒提取物（WE）的效率进行了比较。白藜芦醇对多不饱和脂肪酸（PUFA）的保护作用在铜诱导氧化中高于黄酮类化合物，而在AAPH（自由基引发剂）诱导氧化中低于黄酮类化合物。用异硫氰酸荧光素（FITC）和中国仓鼠卵巢细胞（CHO-K-1）标记LDL，采用now细胞术评估LDL受体活性。CHO-K-1与氧化的FITC-LDL孵育16 h后，荧光细胞的比例从97%降至4%。在浓度为40 μ M时，白藜芦醇和黄酮类化合物分别完全恢复了铜氧化LDL和aaph氧化LDL的吸收。在两种氧化体系中，用20 mg/L WE也能获得总荧光。这些数据与先前有关PUFA降解产物形成的发现一致。他们证实，作为铜的螯合剂，白藜芦醇比黄酮类化合物更有效，而作为自由基的清除剂，白藜芦醇的效果要差一些。此外，他们表明，含有单体和低聚形式的类黄酮和酚酸的WE通过这两种机制保护LDL。
Wine polyphenols were examined for their capacity to protect the lipid and protein moieties of porcine low density lipoproteins (LDL) during oxidation. The efficiency of resveratrol (3, 4'; 5, trihydroxystilbene) and defined flavonoids was compared to that of a wine extract (WE) containing 0.5 g/g proanthocyanidols. The efficiency of resveratrol for protecting polyunsaturated fatty acids (PUFA) was higher than that of flavonoids in copper-induced oxidation and lower in AAPH (radical initiator)induced oxidation. The LDL receptor activity was evaluated by now cytometry using LDL labeled with fluorescein isothiocyanate (FITC) and Chinese hamster ovary cells (CHO-K-1). The incubation of CHO-K-1 with FITC-LDL oxidized for 16 h reduced the proportion of fluorescent cells from 97% to 4%. At a concentration of 40 mu M, resveratrol and flavonoids completely restored the uptake of copper-oxidized LDL and AAPH-oxidized LDL respectively. Total fluorescence could also be obtained with 20 mg/L of WE with both oxidation systems. These data are consistent with previous findings relative to the formation of degradative products from PUFA. They confirm that resveratrol was more effective than flavonoids as a chelator of copper and less effective as a free-radical scavenger. Moreover, they show that WE, which contained monomeric and oligomeric forms of flavonoids and phenolic acids, protected LDL by both mechanisms.