Acute Consumption of Bordo Grape Juice and Wine Improves Serum Antioxidant Status in Healthy Individuals and Inhibits Reactive Oxygen Species Production in Human Neuron-Like Cells.

Cristiane Copetti,Marcela Bromberger Soquetta,Cláudia Kaehler Sautter,Tatiana Emanuelli,Fernanda Wouters Franco,Andréia Quatrin,Eduarda Da Rosa Machado,Neidi Garcia Penna,José Cláudio Fonseca Moreira,Vitor De Miranda Ramos

doi:10.1155/2018/4384012

Abstract

Few studies investigated the biological effects of American grape cultivars. We investigated the metabolic response after acute consumption of grape juice or wine from Bordo grapes (Vitis labrusca) in a placebo-controlled crossover study with fifteen healthy volunteers. Blood samples were collected 1 hour after the intake of 100 mL of water, juice, or wine to measure TBARS, ABTS, FRAP, glucose, and uric acid levels. To evaluate differences in cellular response, intracellular reactive species production (DCFH-DA) and metabolic mitochondrial viability (MTT) were assessed after exposure of human neuron-like cells (SH-SY5Y) to juice or wine. Glycemia was reduced after juice or wine consumption, whereas blood levels of uric acid were reduced after juice consumption but increased after wine consumption. Juice and wine consumption reduced plasma lipid peroxidation and increased plasma antioxidant capacity (ABTS and FRAP assays). Furthermore, juice inhibited H2O2-induced intracellular production of reactive species (RS) and increased the viability of SH-SY5Y cells. In contrast, wine (dealcoholized) exhibited a per se effect by inducing the production of RS and reducing cell viability. These results indicate a positive impact of acute consumption of Bordo juice and wine on human oxidative status, whereas only juice had protective effects against oxidative stress-induced cytotoxicity.

Highlights

Oxidative stress is caused by the insufficient capacity of biological systems to neutralize the excessive production of reactive species [1], which leads to oxidative damage in cells
5 men and 10 women, respectively, with mean age 24.1 ± 3.7 and body mass index of 23.7 ± 3.2 kg/m2 were included. e systolic and diastolic blood pressures of participants were within the intervals of optimal and normal blood pressures according to the Brazilian Society of Hypertension, Brazilian Society of Cardiology, and Brazilian Society of Nephrology [36] and according to US-American Hypertension Guideline [37]
High levels of phenolic compounds were found in samples of Bordo grape juice and wine used in the present study, which may contribute to the high antioxidant potential of those beverages

Summary

Introduction

Oxidative stress is caused by the insufficient capacity of biological systems to neutralize the excessive production of reactive species [1], which leads to oxidative damage in cells. Neuronal cells are susceptible to reactive oxygen species (ROS) and reactive nitrogen species (RNS) due to their high metabolic activity, low antioxidant capacity, and their nonreplicative nature. Fruits and vegetables have many bioactive compounds such as polyphenols, which have antioxidant properties with a role in the protection of cellular macromolecules against oxidative damage induced by ROS and RNS [3,4,5]. Ere is increasing evidence that polyphenols may protect cell constituents against oxidative damage and, limit the risk of various degenerative diseases associated with. It is well established that polyphenol-rich foods and beverages may increase plasma antioxidant capacity [8, 9]

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Conclusion