Procyanidins protect Fao cells against hydrogen peroxide-induced oxidative stress.
In this paper, we evaluate the extent to which flavonoids in red wine (catechin, epicatechin, quercetin and procyanidins) protect against hydrogen peroxide-induced oxidative stress in Fao cells. When cells were exposed to H(2)O(2), malondialdehyde (MDA) levels, oxidized glutathione (GSSG) levels and lactate dehydrogenase (LDH) release increased, indicating membrane damage and oxidative stress. All the flavonoids studied, and in particular epicatechin and quercetin, protected the plasma membrane. Only procyanidins lowered MDA levels and LDH leakage, maintained a higher reduced/oxidized glutathione ratio, and increased catalase/superoxide dismutase and glutathione peroxidase/superoxide dismutase ratios, and glutathione reductase and glutathione transferase activities. These results show that the procyanidin mixture has a greater antioxidant effect than the individual flavonoids studied, probably due to its oligomer content and/or the additive/synergistic effect of its compounds. This suggests that the mixture of flavonoids found in wine has a greater effect than individual phenols, which may explain many of the healthy effects attributed to wine.
Departament de Bioquímica i Biotecnologia, Unitat d'Enologia del Centre de Referència en Tecnologia dels Aliments de la Generalitat de Catalunya, Universitat Rovira i Virgili, Imperial Tarraco, 1, E-43005 Tarragona, Spain.
Roser
R
Roig
Esther
E
Cascón
Lluis
L
Arola
Cinta
C
Bladé
M Josepa
MJ
Salvadó
D000975:Antioxidants / Q000494:pharmacology*; D044946:Biflavonoids; D002392:Catechin / Q000494:pharmacology*; D002460:Cell Line / Q000187:drug effects* / Q000201:enzymology / Q000378:metabolism; D002462:Cell Membrane / Q000187:drug effects; D005978:Glutathione / Q000032:analysis; D006861:Hydrogen Peroxide / Q000494:pharmacology; D007770:L-Lactate Dehydrogenase / Q000032:analysis; D015227:Lipid Peroxidation / Q000187:drug effects; D008315:Malondialdehyde / Q000032:analysis; D018384:Oxidative Stress; D044945:Proanthocyanidins; D013997:Time Factors; D014920:Wine
D000975:Antioxidants; D044946:Biflavonoids; D044945:Proanthocyanidins; C017674:procyanidin; D008315:Malondialdehyde; D002392:Catechin; D006861:Hydrogen Peroxide; D007770:L-Lactate Dehydrogenase; D005978:Glutathione