Effects of wine on plasma fibrinolytic and coagulation systems

The in-vitro effects of citrus, red and white wines on human plasma fibrinolytic enzymes were compared. When citrus wine was added to plasmin, H-D-Val-Leu-Lys-pNA (S-2251) amidolysis was not changed. Although, it was significantly inhibited when red and white wines were added. The pyro-Glu-Gly-Arg-pNA (S-2444) amidolysis of the plasminogen activator urokinase was inhibited by all types of wine. Since the same amount of Et-OH as the wine's content did not effect on these inhibitions, it can be assumed to be due to other unknown substances in wines besides alcohol. In in-vivo test of 20 normal volunteers (ages 20-52) with various wines equivalent to 30-60 ml of alcohol content, the coagulation parameters of gamma and kappa values on thromboelastography were not so much changed after 1-2 hrs of the application. Also, there was not much difference of the fibrinolytic parameters in terms of the plasma euglobulin clotlysis time, S-2444 amidolysis, and Ma values on thromboelastography. However, the protein concentration and the enzyme activity of the urokinase-like plasminogen activator, which were extracted from the plasma of volunteers who had the citrus wine 1 hr before the test were higher than twice of the before control. The main molecular form of this enzyme was proved to have a molecular weight of about 30,000 by zymography. It is concluded that not only wines induce the endogenous plasminogen activator just like other alcoholic beverages but also wines contain a fibrinolysis inhibitor which works directly to the enzyme dissolubility. This finding warns that extremely complex results can be expected depending on the test method.