Inhibitory Effects of Red Wine on Lipid Oxidation in Fish Oil Emulsion and Angiogenesis in Zebrafish Embryo.
The capabilities of red wine against lipid oxidation and angiogenesis were evaluated by using a fish oil emulsion system and an in vivo zebrafish embryos model, respectively. The red wine contained 12 different antioxidant phenolics which levels were led by anthocyanins (140.46 mg/L), catechin (55.08 mg/L), and gallic acid (46.76 mg/L). The diversity of the phenolics in red wine was greater than the tea, coffee, or white wine selected as a peer control in this study. The total phenolics concentration of red wine was 305.53 mg/L, although the levels of tea, coffee, and white wine were 85.59, 76.85, and 26.57 mg/L, respectively. The activity of red wine in scavenging DPPH (2,2-diphenyl-1-picrylhydrazyl) free radicals was approximately 4 times higher than the tea and 8 times than the coffee or white wine. The red wine showed the highest capability in preventing long chain PUFA oxidation in the fish oil emulsion. Because of the outstanding antioxidant activity of red wine, the red wine dried extract was used to monitor its inhibitory effect against angiogenesis by using transgenic zebrafish embryos (Tg[fli1:egfp]y1) with fluorescent blood vessels. After incubated in 100 μg/mL of the extract solution for 26 h pf, each of the embryos had a lower number of intersegmental vessel than the control embryo. The inhibition rate of red wine extract against growing of angiogenic blood vessel reached 100%.
College of Food Science and Engineering, Northwest A&F Univ., Yangling, China.|Key Laboratory of Life Resources of Shaanxi Province, Shaanxi Science and Technology Univ., Hanzhong, China.
Haiyan
H
Sun
College of Enology, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F Univ., Yangling, China.
Yulin
Y
Zhang
School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, U.S.A.
Yixiao
Y
Shen
School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, U.S.A.
Yongchao
Y
Zhu
College of Enology, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F Univ., Yangling, China.
Hua
H
Wang
School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, U.S.A.
Zhimin
Z
Xu
D020533:Angiogenesis Inhibitors / Q000032:analysis / Q000494:pharmacology*; D000818:Animals; D030801:Animals, Genetically Modified; D000872:Anthocyanins / Q000032:analysis / Q000494:pharmacology*; D000975:Antioxidants / Q000032:analysis / Q000494:pharmacology*; D001713:Biphenyl Compounds / Q000378:metabolism; D002392:Catechin / Q000032:analysis; D004655:Emulsions; D005395:Fish Oils / Q000378:metabolism*; D005609:Free Radicals / Q000378:metabolism; D005707:Gallic Acid / Q000032:analysis; D015227:Lipid Peroxidation / Q000187:drug effects*; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis / Q000494:pharmacology*; D010851:Picrates / Q000378:metabolism; D010936:Plant Extracts / Q000737:chemistry / Q000494:pharmacology; D027843:Vitis / Q000737:chemistry; D014920:Wine / Q000032:analysis*; D015027:Zebrafish / Q000196:embryology
D020533:Angiogenesis Inhibitors; D000872:Anthocyanins; D000975:Antioxidants; D001713:Biphenyl Compounds; D004655:Emulsions; D005395:Fish Oils; D005609:Free Radicals; D010636:Phenols; D010851:Picrates; D010936:Plant Extracts; D005707:Gallic Acid; D002392:Catechin; C004931:1,1-diphenyl-2-picrylhydrazyl
angiogenesis; antioxidants; free radicals; lipid oxidation; phenolics