饮用红葡萄酒能增加抗氧化状态并减少氧化应激在年轻和老年人体内的循环毕业论文外文翻译.docx

饮用红葡萄酒能增加抗氧化状态并减少氧化应激在年轻和老年人体内的循环毕业论文外文翻译.docx

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饮用红葡萄酒能增加抗氧化状态并减少氧化应激在年轻和老年人体内的循环毕业论文外文翻译

英文文献

Redwineconsumptionincreasesantioxidantstatusanddecreasesoxidativestressinthecirculationofbothyoungandoldhumans

MichelleMicallef,LouiseLexisandPaulLewandowski

Abstract

Background:

Redwinecontainsanaturallyrichsourceofantioxidants,whichmayprotectthebodyfromoxidativestress,adeterminantofage-relateddisease.Thecurrentstudysetouttodeterminetheinvivoeffectsofmoderateredwineconsumptiononantioxidantstatusandoxidativestressinthecirculation.

Methods:

20young（18–30yrs）and20older（≥50yrs）volunteerswererecruited.Eachagegroupwasrandomlydividedintotreatmentsubjectswhoconsumed400mL/dayofredwinefortwoweeks,orcontrolsubjectswhoabstainedfromalcoholfortwoweeks,afterwhichtheycrossedoverintotheothergroup.Bloodsampleswerecollectedbeforeandafterredwineconsumptionandwereusedforanalysisofwholebloodglutathione（GSH）,plasmamalondialdehyde（MDA）andserumtotalantioxidantstatus.

Results:

Resultsfromthisstudyshowconsumptionofredwineinducedsignificantincreasesinplasmatotalantioxidantstatus（P<0.03）,andsignificantdecreasesinplasmaMDA（P<0.001）andGSH（P<0.004）inyoungandoldsubjects.Theresultsshowthattheconsumptionof400mL/dayofredwinefortwoweeks,significantlyincreasesantioxidantstatusanddecreasesoxidativestressinthecirculation.

Conclusion:

Itmaybeimpliedfromthisdatathatredwineprovidesgeneraloxidativeprotectionandtolipidsystemsincirculationviatheincreaseinantioxidantstatus.

Background

Effortstodefinetheroleofnutritioninhealthhavecapturedresearcher'sinterestinantioxidantsandtheircapacitytoprotectthebodyfromdamageinducedbyoxidativestress.Extensiveresearchhasdemonstratedtheprotectivepropertiesofantioxidants,whichscavengereactiveoxygenspecies（ROS）andtheirprecursors,aswellasup-regulateenzymesinvolvedintherepairofcellulardamage.Redwinecontainsarichsourceofalargenumberofantioxidants,namelythephenolicacidsandpolyphenols,whichprovideitwithitsprotectiveredoxpotential.

Epidemiologicalstudieshaveshownthatdespitethehighintakeofsaturatedfattyacidswithinthedietsofsomepopulations,areducedmortalityratefromcardiovasculardiseaseisattributedtothehighconsumptionofredwine,independentofitsalcoholcontent,the‘FrenchParadox’.Studiesalsoindicatethatsub-populationsalreadyatahighriskofcoronaryheartdisease（CHD）（i.e.elderly）maypotentiallyexperienceagreaterbeneficialeffectfrommoderatewineconsumption[5].Moderateconsumptionofredwinehasalsobeenshowntoretardorslowtheplasmaclearanceofhighdensitylipoproteins（HDL）,anegativeriskfactorforthedevelopmentofcardiovasculardisease（CVD）.Indoingso,apositivecorrelationbetweenHDLparticlesandmoderateredwineintakebecomesevident.Furthermore,theincubationoflowdensitylipoproteinsLDL）invaryingconcentrationsofredandwhitewineshoweda50%declineinoxidationatconcentrationsof0.04and0.7mg/ethanol/mLrespectively,uptoaconcentrationof1.0mg/mL.TheseresultsindicatethatredwineinhibitscellmediatedLDLoxidationmoreefficientlythenwhitewineandatmuchlowerconcentrations.

Toinvestigatefurther,therelationshipbetweenredwineconsumptionandoxidativedamageinhumanshasbeenstudiedbyGreenrodandFenech,inaseriesofinvitroandexvivostudydesigns.Theydemonstratedastrong（>70%）reductioninH2O2inducedgeneticdamageafter1hourpostconsumptionof300mLofredwine.ThesefindingsarealsosupportedbyasimilarstudybySzetoandBenzie,showingthatDNAdamagewassignificantlyreducedinaH2O2challenge,withtreatmentofcaffeicacid,apolyphenolfoundinredwine.

Oxidativedamagetoarangeofbiomoleculesisofparticularinteresttoresearchers.Thetripeptideglutathione（GSH）functionsasanantioxidant,whichscavengesfreeradicalspeciesincirculation.GSHisoxidizedastheenzymeglutathioneperoxidasecatalyzesthedegradationofH2O2.IncreasingevidencedemonstratesGSHplaysanintegralroleintheprotectionagainstoxidativestressinthecirculationduetoitsabilitytofacilitatetherecyclingofoxidizedα-tocopherolandascorbicacid,twoimportantantioxidantsinthecirculationandiswidelyusedasabiomarkerofcirculatingantioxidantlevels.WithinplasmafattyacidresiduesofphospholipidsandLDL,areextremelysusceptibletooxidativedamagebyfreeradicalintermediatesresultinginoxidizedfattyacidsandperoxidationbyproducts,suchasconjugateddiennes（CD）andmalondialdehyde（MDA）derivatives.MDAappearstobeoneofthemosttoxicandmutagenicaldehydesgeneratedbylipidperoxidationofpolyunsaturatedfattyacidsofcellmembranes.Itisalsoapopularmeasurementusedtoquantifytheeffectsofradicaldamagetocellularlipids.

AlargebodyofevidencewhichindicatesthatfreeradicalproductioncandirectlyorindirectlyplayamajorroleincellularprocessesimplicatedinatherosclerosisandCVD,.Thereforetheaimofthisstudywerefirstlytounderstandhowmoderateredwineconsumption（400ml/day）fortwoweekseffectedcirculatinglipids,antioxidantlevelandtotalantioxidantcapacityinthecirculationandsecondlyassessthedifferencesinbioefficacyofredwineinyoungandolderpopulations.

Methods

Recruitmentofvolunteers

ThisstudyprotocolwasapprovedbytheHumanResearchEthicsCommitteeofVictoriaUniversity（HRETH.SET15/05）.Fortyvolunteerswereselectedbasedupontheirresponsestoageneralhealthquestionnaireandaftergivingwritteninformedconsent.Thosewhoweretakinganyanti-coagulantoranti-inflammatorymedicationsorhadahistoryofcardiovascularorliverdiseasewereexcluded.Twoagegroupswereselected,thesewere20volunteersagedbetween18–30yearsold（younggroup）and20volunteersagedolderthen50yearsold（oldergroup）.Volunteerswererandomlyassignedtobeginintheredwineorcontrolgroupwithintheirrespectiveagegroup（Figure1）.

Interventiondesign

Priortodrinkingtheredwineorcontrolperiodvolunteerswereaskedtoabstainfromconsuminganyalcohol,grapesorgrapeproductsforoneweek.Afterthisoneweekleadinsubjectshadthree10mLtubesoffastingbloodcollectedviavenipuncturetodeterminebaselinemeasuresofMDA,GSH,andtotalantioxidantcapacityandBMI（kg/m2）calculated,afterwhichtheybegantheredwineorcontrolperiod.Duringtheredwineperiodparticipantsconsumed400mLofredwineeachday（CabernetSauvignon）overaperiodoftwoconsecutiveweeksandabstainedfromotheralcohol,grapesorgrapeproducts.Aplacebosuchasalcoholfreewinewasnotusedduetodifficultiesinmatchingtheflavourandmouthfeeloftheredwineused.Insteadacrossoverdesignwasusedwherebyaftercompletingeithertheredwineorcontrolperiodvolunteersweregivenatwoweekwashoutperiodbeforecrossingoverintotheothergroup.Duringthecontrolperiodvolunteersabstainedfromconsuminganysourceofalcohol,grapesorgrapeproductsfortwoweeks.Three10mLtubesoffastingbloodwereagaincollectedafterthetreatmentorcontrolphase（seeFigure1）.Participantswerealsoencouragedtomaintaintheirusualdietandexercisehabitsthroughouttheentirestudyphasewhichwasmonitoredbyparticipantskeepingafoodandactivitydiarybeforeandduringthestudy.Therewerenospecificinstructionsgiventoavoidfoodscontaininglargeamountsofphenoliccompounds,otherthanabstainfromconsuminganyalcohol,grapesorgrapeproductsaspreviouslydescribed.

Winesupplementation

TheredwineusedthroughoutthisstudywasaCabernetSauvignon,suppliedasacaskwinetopreventtheoxidationofthewine.Thisstylewaschosensinceitisknowntobepalatabletomostpeopleandtothevolunteersinthestudy.Participantsconsumedthewineatanytimeduringtheday,however,itwassuggestedthattheydosoatatimewhentheywouldnormallyconsumealcohol（e.g.withaneveningmeal）.Importantly,duringtheperiodofsupplementationparticipantswereaskedtorefrainfromconsuminganyothersourcesofalcohol,grapesorgrapeproducts.

Winecomposition

Theconcentrationsoftotalanthocyanins,degreeofanthocyaninionisation,totalphenoliccompounds,redwinecolour（densityandhue）andtwoindicesprovidingameasureofpolymerisationofmonomericforms（Chemicalageindex#1and#2）weredeterminedbyspectrophotometricmethods.DeterminationoftheconcentrationoffreeandboundsulphurdioxideinthewinewasmadeusingthemethodofRankineandPocock.Alcoholcontentwasprovidedbythewineproducer.ThecompositionofthewineusedinthisstudywasanalysedcanbeseeninTable1.Allcomponentsofthewineusedinthisstudy,exceptforredwinecolour–hueandfreesulfurdioxide,wereslightlyhigherthantheredwineusedinastudybyGreenrodetal.

Analysesofglutathione

Glutathionewasmeasuredasitisanimportantantioxidantinthecirculationusingacommerciallyavailablecolorimetrickit（NorthwestLifeSciences）basedonthemethodofTeitzefollowingthemanufacturesinstructions.BloodwascollectedviavenipunctureusingEDTAcoatedtubesandstoredat4°C.Wholebloodsampleswerethendeproteinatedmixingaliquotswith100ulofcold5%metaphosphoricacidfollowedbycentrifugationat1500×gfor5min,thesupernatantwasthenremovedandstoredat-20°Cawaitingfurtheranalysis.AllsampleswerethenassayedforreducedGSHasabatch.Thisinvolvedmixing50μLofcalibratorsorsampleswith50μLDTNBreagentand50μLglutathionereductasereagentinthewellsofmicroplate.Thisreaction