title: Red wine activates plasma membrane redox system in human erythrocytes.
abstract: In the present study, we report that polyphenols present in red wine obtained by a controlled microvinification process are able to protect human erythrocytes from oxidative stress and to activate Plasma Membrane Redox System (PMRS). Human plasma obtained from healthy subjects was incubated in the presence of whole red wine at a concentration corresponding to 9.13-73 μg/ml gallic acid equivalents to verify the capacity to protect against hypochlorous acid (HOCl)-induced plasma oxidation and to minimize chloramine formation. Red wine reduced hemolysis and chloramine formation induced by HOCl of 40 and 35%, respectively. PMRS present on human erythrocytes transfers electrons from intracellular molecules to extracellular electron acceptors. We demonstrated that whole red wine activated PMRS activity in human erythrocytes isolated from donors in a dose-dependent manner with a maximum at about 70-100 μg/ml gallic acid equivalents. We also showed that red wine increased glutathione (GSH) levels and erythrocytic antioxidant capacity, measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) quenching assay. Furthermore, we reported that GSH played a crucial role in regulating PMRS activity in erythrocytes. In fact, the effect of iodoacetamide, an alkylating agent that induces depletion of intracellular GSH, was completely counteracted by red wine. Bioactive compounds present in red wine, such as gallic acid, resveratrol, catechin, and quercetin were unable to activate PMRS when tested at the concentrations normally present in aged red wines. On the contrary, the increase of PMRS activity was associated with the anthocyanin fraction, suggesting the capacity of this class of compounds to positively modulate PMRS enzymatic activity.
authors: a Institute of Food Sciences, National Research Council , Avellino , Italy ;
authors: Idolo
authors: I
authors: Tedesco
authors: a Institute of Food Sciences, National Research Council , Avellino , Italy ;
authors: Stefania
authors: S
authors: Moccia
authors: b Division of Onco-Hematology , S.G. Moscati Hospital , Avellino , Italy ;
authors: Silvestro
authors: S
authors: Volpe
authors: b Division of Onco-Hematology , S.G. Moscati Hospital , Avellino , Italy ;
authors: Giovanna
authors: G
authors: Alfieri
authors: c Mastroberardino S.p.A. , Atripalda (AV) , Italy ;
authors: Daniela
authors: D
authors: Strollo
authors: a Institute of Food Sciences, National Research Council , Avellino , Italy ;
authors: Stefania
authors: S
authors: Bilotto
authors: a Institute of Food Sciences, National Research Council , Avellino , Italy ;
authors: Carmela
authors: C
authors: Spagnuolo
authors: c Mastroberardino S.p.A. , Atripalda (AV) , Italy ;
authors: Massimo
authors: M
authors: Di Renzo
authors: d Department of Pharmacy , University of Salerno , Fisciano (SA) , Italy.
authors: Rita P
authors: RP
authors: Aquino
authors: a Institute of Food Sciences, National Research Council , Avellino , Italy ;
authors: Gian Luigi
authors: GL
authors: Russo
mesh_terms: D000872:Anthocyanins / Q000737:chemistry / Q000378:metabolism*; D000975:Antioxidants / Q000008:administration & dosage / Q000032:analysis / Q000378:metabolism*; D002700:Chloramines / Q000737:chemistry / Q000378:metabolism; D004910:Erythrocyte Membrane / Q000187:drug effects / Q000378:metabolism; D004912:Erythrocytes / Q000187:drug effects / Q000378:metabolism; D006801:Humans; D010084:Oxidation-Reduction; D018384:Oxidative Stress / Q000187:drug effects*; D059808:Polyphenols / Q000737:chemistry / Q000378:metabolism; D011794:Quercetin / Q000737:chemistry / Q000378:metabolism; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D002700:Chloramines; D059808:Polyphenols; D011794:Quercetin
keywords: Anthocyanins; GSH; Plasma Membrane Redox System; chloramines; erythrocytes; red wine