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Inhibitory Effects of Red Wine on Lipid Oxidation in Fish Oil Emulsion and Angiogenesis in Zebrafish Embryo.
J Food Sci 2017; 82(3):781-786JF

Abstract

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%.

Authors+Show Affiliations

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.College of Enology, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F Univ., Yangling, China.School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, U.S.A.School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, U.S.A.College of Enology, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F Univ., Yangling, China.School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, U.S.A.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28182843

Citation

Sun, Haiyan, et al. "Inhibitory Effects of Red Wine On Lipid Oxidation in Fish Oil Emulsion and Angiogenesis in Zebrafish Embryo." Journal of Food Science, vol. 82, no. 3, 2017, pp. 781-786.
Sun H, Zhang Y, Shen Y, et al. Inhibitory Effects of Red Wine on Lipid Oxidation in Fish Oil Emulsion and Angiogenesis in Zebrafish Embryo. J Food Sci. 2017;82(3):781-786.
Sun, H., Zhang, Y., Shen, Y., Zhu, Y., Wang, H., & Xu, Z. (2017). Inhibitory Effects of Red Wine on Lipid Oxidation in Fish Oil Emulsion and Angiogenesis in Zebrafish Embryo. Journal of Food Science, 82(3), pp. 781-786. doi:10.1111/1750-3841.13651.
Sun H, et al. Inhibitory Effects of Red Wine On Lipid Oxidation in Fish Oil Emulsion and Angiogenesis in Zebrafish Embryo. J Food Sci. 2017;82(3):781-786. PubMed PMID: 28182843.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Inhibitory Effects of Red Wine on Lipid Oxidation in Fish Oil Emulsion and Angiogenesis in Zebrafish Embryo. AU - Sun,Haiyan, AU - Zhang,Yulin, AU - Shen,Yixiao, AU - Zhu,Yongchao, AU - Wang,Hua, AU - Xu,Zhimin, Y1 - 2017/02/09/ PY - 2016/10/20/received PY - 2016/12/01/revised PY - 2017/01/11/accepted PY - 2017/2/10/pubmed PY - 2017/5/23/medline PY - 2017/2/10/entrez KW - angiogenesis KW - antioxidants KW - free radicals KW - lipid oxidation KW - phenolics SP - 781 EP - 786 JF - Journal of food science JO - J. Food Sci. VL - 82 IS - 3 N2 - 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%. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/28182843/Inhibitory_Effects_of_Red_Wine_on_Lipid_Oxidation_in_Fish_Oil_Emulsion_and_Angiogenesis_in_Zebrafish_Embryo_ L2 - https://doi.org/10.1111/1750-3841.13651 DB - PRIME DP - Unbound Medicine ER -