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Red wine antioxidants bind to human lipoproteins and protect them from metal ion-dependent and -independent oxidation.
J Agric Food Chem. 2001 Sep; 49(9):4442-9.JA

Abstract

Plant-derived polyphenols may exert beneficial effects on atherosclerosis and cardiovascular diseases, in part, because of their antioxidant properties. In this study we compared the effects of unbound (free) and lipoprotein-associated red wine components on in vitro antioxidant protection of human low-density lipoprotein (LDL). Preincubation of LDL (1 mg protein/mL) with 0-2.5% (v/v) red wine for 3 h at 37 degrees C followed by gel filtration to remove unbound red wine components resulted in a dose-dependent, up to 4-fold increase in LDL-associated antioxidant capacity (measured as Trolox equivalents). Similar results were obtained with high-density lipoprotein (HDL) and bovine serum albumin (BSA). Furthermore, LDL was subjected to oxidation by copper and aqueous peroxyl radicals (2,2'-azobis[2-amidinopropane] dihydrochloride, AAPH). Under both types of oxidative stress, LDL-associated and free red wine components significantly decreased oxidation of the lipoprotein's protein moiety (assessed by tryptophan fluorescence) and lipid moiety (assessed by thiobarbituric acid-reactive substances and conjugated dienes). Similar protective effects of red wine components were observed against HDL oxidation. In contrast, red wine exerted a pro-oxidant effect on copper-induced oxidation of BSA tryptophan residues, while protecting them from AAPH-induced oxidation. Ascorbate strongly enhanced the protective effect of red wine against copper-induced LDL oxidation, and had an additive effect against AAPH-induced oxidation. Our data indicate that red wine components bind to LDL and HDL and protect these lipoproteins from metal ion-dependent and -independent protein and lipid oxidation.

Authors+Show Affiliations

Linus Pauling Institute, Oregon State University, Corvallis, Oregon 97331.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, P.H.S.

Language

eng

PubMed ID

11559152

Citation

Ivanov, V, et al. "Red Wine Antioxidants Bind to Human Lipoproteins and Protect Them From Metal Ion-dependent and -independent Oxidation." Journal of Agricultural and Food Chemistry, vol. 49, no. 9, 2001, pp. 4442-9.
Ivanov V, Carr AC, Frei B. Red wine antioxidants bind to human lipoproteins and protect them from metal ion-dependent and -independent oxidation. J Agric Food Chem. 2001;49(9):4442-9.
Ivanov, V., Carr, A. C., & Frei, B. (2001). Red wine antioxidants bind to human lipoproteins and protect them from metal ion-dependent and -independent oxidation. Journal of Agricultural and Food Chemistry, 49(9), 4442-9.
Ivanov V, Carr AC, Frei B. Red Wine Antioxidants Bind to Human Lipoproteins and Protect Them From Metal Ion-dependent and -independent Oxidation. J Agric Food Chem. 2001;49(9):4442-9. PubMed PMID: 11559152.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Red wine antioxidants bind to human lipoproteins and protect them from metal ion-dependent and -independent oxidation. AU - Ivanov,V, AU - Carr,A C, AU - Frei,B, PY - 2001/9/18/pubmed PY - 2001/10/26/medline PY - 2001/9/18/entrez SP - 4442 EP - 9 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 49 IS - 9 N2 - Plant-derived polyphenols may exert beneficial effects on atherosclerosis and cardiovascular diseases, in part, because of their antioxidant properties. In this study we compared the effects of unbound (free) and lipoprotein-associated red wine components on in vitro antioxidant protection of human low-density lipoprotein (LDL). Preincubation of LDL (1 mg protein/mL) with 0-2.5% (v/v) red wine for 3 h at 37 degrees C followed by gel filtration to remove unbound red wine components resulted in a dose-dependent, up to 4-fold increase in LDL-associated antioxidant capacity (measured as Trolox equivalents). Similar results were obtained with high-density lipoprotein (HDL) and bovine serum albumin (BSA). Furthermore, LDL was subjected to oxidation by copper and aqueous peroxyl radicals (2,2'-azobis[2-amidinopropane] dihydrochloride, AAPH). Under both types of oxidative stress, LDL-associated and free red wine components significantly decreased oxidation of the lipoprotein's protein moiety (assessed by tryptophan fluorescence) and lipid moiety (assessed by thiobarbituric acid-reactive substances and conjugated dienes). Similar protective effects of red wine components were observed against HDL oxidation. In contrast, red wine exerted a pro-oxidant effect on copper-induced oxidation of BSA tryptophan residues, while protecting them from AAPH-induced oxidation. Ascorbate strongly enhanced the protective effect of red wine against copper-induced LDL oxidation, and had an additive effect against AAPH-induced oxidation. Our data indicate that red wine components bind to LDL and HDL and protect these lipoproteins from metal ion-dependent and -independent protein and lipid oxidation. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/11559152/Red_wine_antioxidants_bind_to_human_lipoproteins_and_protect_them_from_metal_ion_dependent_and__independent_oxidation_ L2 - https://dx.doi.org/10.1021/jf010117m DB - PRIME DP - Unbound Medicine ER -