Consumption of red wine polyphenols reduces the susceptibility of low-density lipoproteins to oxidation in vivo
Consumption of red wine polyphenols reduces the susceptibility of low-density lipoproteins to oxidation in vivo
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DOI：
10.1093/ajcn/68.2.258
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发表时间：
1998-08-01
影响因子：
7.1
通讯作者：
Howard, AN
中科院分区：
文献类型：
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作者：
Nigdikar, SV;Williams, NR;Howard, AN
红葡萄酒多酚(RWTPPs)是从红葡萄酒中通过树脂柱吸附和洗脱得到的。6~9岁健康男性分别给予红酒(375mL/d)、白葡萄酒(375mL/d)、白酒(L g/d，相当于红酒375mL/d)胶囊、白葡萄酒溶于1g/d(RWPPS)或对照酒精饮料(40g/d)灌胃2wk。血浆低密度脂蛋白用超速离心法分离，不含EDTA的磷酸盐缓冲液透析法脱盐。在铜催化的低密度脂蛋白过氧化反应中，红葡萄酒的平均滞后时间延长了17.8min，RWPP胶囊的平均滞后时间延长了14.2min，白葡萄酒的RWPps的平均滞后时间延长了11.7min。这些组还显示硫代巴比妥酸反应物质、过氧化脂质和共轭双烯减少，而血浆和低密度脂蛋白多酚增加。白葡萄酒唯一的变化是硫代哈比妥酸反应物质的增加：在对照饮料后没有变化。在第二项研究中，给予RWPPS(1和2g/d)和维生素E[1000IU(671 mg/d)]，为期2wk。在铜-二烯测定法中，加入10mU molEDTA/L可消除1gRWPP/d增加的滞后时间17.7min，使2gRWPP/d增加的滞后时间从13.2min增加到4.5min，维生素E使不加EDTA的透析组和EDTA透析组的滞后时间分别增加67.6min和50.5min。当使用柱法脱盐时，3种处理均使滞后时间增加。一些作者未能在饮用红酒时获得抗氧化效果，这可能是由于技术的不同。
Red wine polyphenols (RWTPPs) were obtained from red wine by absorption and elution from a resin column. Red wine (375 mL/d), white wine (375 mL/d), RWPPs (l g/d, equivalent to 375 mL red wine/d) in capsules, RWPPs (1 g/d) dissolved in white wine, or a control alcoholic drink (40 g ethanol/d) was given to groups of 6-9 healthy men for 2 wk. Plasma LDL was separated by ultracentrifugation and desalted by dialyzing against a phosphate buffer without EDTA. In the copper-catalyzed peroxidation of LDL (copper-diene assay), the mean lag time increased by 17.8 min after red wine, 14.2 min after RWPP capsules, and 11.7 min after RWPPs in white wine. These groups also showed decreases in thiobarbituric acid-reactive substances, lipid peroxides, and conjugated dienes and increases in plasma and LDL polyphenols. The only change with white wine was an increase in thioharbituric acid-reactive substances: there were no changes after the control drink. In a second study, RWPPs (1 and 2 g/d) and vitamin E [1000 IU (671 mg)/d] were given for 2 wk. In the copper-diene assay the addition of 10 mu mol EDTA/L abolished the increased lag time of 17.7 min seen with 1 g RWPP/d and changed the increased lag time from 13.2 to 4.5 min seen with 2 g RWPP/d. Vitamin E increased lag Lime by 67.6 min with dialysis without EDTA and by 50.5 min with EDTA. When the column method was used for desalting LDL, all 3 treatments produced an increase in lag time. The failure of some authors to obtain antioxidant effects with the consumption of red wine may be due to the differing techniques.