Effects of white wine on rats weight and in vitro antioxidant and vasodilatory activity
| Autor: | Milat, Ana Marija |
|---|---|
| Přispěvatelé: | Mudnić, Ivana, Čikeš Čulić, Vedrana, Miloš, Mladen, Ljubković, Marko |
| Jazyk: | chorvatština |
| Rok vydání: | 2019 |
| Předmět: |
antioksidansi
Sprague-Dawley štakori Pharmacology. Therapeutics. Toxicology debljanje Wine BIOMEDICINA I ZDRAVSTVO. Temeljne medicinske znanosti. Farmakologija BIOMEDICINE AND HEALTHCARE. Basic Medical Sciences. Pharmacology Weight Gain fenoli Antioxidants udc:615(043.3) Vasodilation Phenols vino vazodilatacija Farmakologija. Terapeutika. Toksikologija Sprague-Dawley Rats |
| Popis: | Biološki učinci bijelih, a napose maceriranih bijelih vina jantarne boje i bogatog polifenolnog sadržaja, rijetko su istraživani. Stoga smo u ovom istraživanju ispitali i usporedili učinke standardnog i maceriranog bijelog vina na prirast tjelesne mase štakora te njihovu antioksidacijsku i vazodilatacijsku aktivnost in vitro. Prirast tjelesne mase ispitivan je u mlađih, brzo-rastućih, i starijih štakora koji su dosegli plato svoje težine. Štakori obje dobne skupine koji konzumiraju vino unose manje hrane i imaju manji prirast tjelesne mase u odnosu na štakore koji konzumiraju samo vodu. Ukupni je energetski unos najmanji u štakora koji konzumiraju macerirano vino. U usporedbi s intaktnim, macerirano je vino bolji antioksidans, što je potvrđeno primjenom više metoda utemeljenih na različitim mehanizmima, i bolji izravni vazodilatator noradrenalinom prekontrahiranih aortnih prstenova štakora. Međutim, macerirana vina, proizvedena bez konzervansa, podložna su oksidaciji. Stoga smo dodatno istražili utjecaj oksidacije povezane s izlaganjem maceriranog vina zraku do 48h na njegov kemijski sastav i in vitro biološke učinke. Unatoč 'smeđenju', kemijski sastav oksidiranih vina nije se značajno promijenio u odnosu na intaktno, a antioksidacijski i maksimalni vazodilatacijski učinci ostali su očuvani. Međutim, pri najnižim koncentracijama, kod ograničene raspoloživosti vazoaktivnih fenola, oksidirana macerirana vina ostvarila su, razmjerno duljini izloženosti zraku, slabiju vazodilataciju. Biological effects of white, and particularly amber-colored macerated white wines rich in polyphenolic content, are rarely investigated. Therefore, in this study, we examined and compared the effects of standard and macerated white wine on rats weight gain and their in vitro antioxidative and vasodilating activity. Body weight gain was studied in younger, fastgrowing, and older rats that almost reached their weight plateau. In both age categories, winedrinking animals consumed less food and gained less weight in comparison to water-only drinking controls. Total energy intake was the lowest in macerated wine-drinking rats. In comparison to standard, macerated wine was better antioxidant, as confirmed by several methods based on different mechanisms, and more effective direct vasodilator of noradrenaline-precontracted rat aortic rings. However, macerated wine produced without preservatives is highly susceptible to oxidation. Therefore, we additionally investigated the effects of oxidation associated with its exposure to air for up to 48h on its chemical composition and in vitro biological activities. Despite 'browning', chemical composition of oxidized wines did not change significantly in comparison to intact, and their antioxidant and maximal vasodilatory effects remained preserved. However, at low concentrations, when availability of vasoactive phenols was limited, vasodilatory potency increasingly weakened with exposure to air. |
| Databáze: | OpenAIRE |
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