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Dealcoholized red and white wines decrease oxidative stress associated with inflammation in rats
D López1, M Pavelkova, L Gallova
1Department of Physiology, Faculty of Biology, University of Barcelona, Av. Diagonal 645, E-08028 Barcelona, Spain.
The British Journal of Nutrition
|May 25, 2007
Summary
Dealcoholized red and white wines reduce inflammation in rats by improving antioxidant status and modulating cell infiltration. These wines decrease oxidative stress markers and influence nitric oxide production, suggesting benefits for inflammatory conditions.
Area of Science:
- Biochemistry
- Pharmacology
- Nutrition Science
Background:
- Polyphenols possess in vitro antioxidant and anti-inflammatory properties.
- Oxidative stress is a key component of inflammation.
- The in vivo effects of dealcoholized wine on inflammation are not well understood.
Purpose of the Study:
- To investigate the in vivo effects of dealcoholized red wine (DRW) and dealcoholized white wine (DWW) on inflammation and oxidative stress.
- To determine if non-alcoholic wine compounds can mitigate inflammation-induced oxidative stress.
Main Methods:
- Rats were fed control or dealcoholized wine-supplemented diets for 15 days.
- Carrageenan-induced granuloma model was used to assess inflammation.
- Biochemical markers of oxidative stress (malondialdehyde) and nitric oxide (NO) production were measured in plasma and inflammatory exudate.
- Ex vivo analysis of polymorphonuclear leucocytes (PMNs) assessed superoxide anion and NO production.
- Expression and activity of inducible nitric oxide synthase (iNOS) and cyclo-oxygenase-2 (COX-2) were evaluated.
Main Results:
- Both DRW and DWW reduced inflammatory cell infiltration into the granuloma pouch.
- Malondialdehyde levels decreased in plasma and exudate of rats fed dealcoholized wines.
- Exudate NO concentration increased, correlating with an elevated citrulline:arginine ratio.
- PMNs from rats fed dealcoholized wines showed reduced superoxide anion production and increased NO production ex vivo.
- Increased iNOS expression and activity were observed, contributing to enhanced NO production.
- DRW-fed rats showed up-regulation of COX-2 protein, independent of direct NO effects.
Conclusions:
- Non-alcoholic compounds in dealcoholized wines improve antioxidant status during inflammation.
- These compounds limit inflammatory cell infiltration, potentially via decreased superoxide anion and increased nitric oxide production.
- Dealcoholized wines represent a potential dietary intervention for managing inflammatory conditions.