Anti-Diabetic and Antioxidant Activities of Red Wine Concentrate Enriched with Polyphenol Compounds under Experimental Diabetes in Rats.

Mariya Sabadashka,Olena Kanyuka,Paulina Strugała-Danak,Nataliia Sybirna,Leonid Kaprelyants,Dariya Hertsyk,Alicja Z Kucharska,Anita Dudek

doi:10.3390/antiox10091399

Abstract

We obtained red wine concentrate, which was enriched with natural polyphenolic compounds (PC concentrate). The main purpose was to study the hypoglycemic and antioxidant effects of the red wine concentrate, and its impact on key hematological parameters of rats with experimental diabetes mellitus. While administrating the red wine concentrate to rats with diabetes, partial recovering of glucose tolerance was promoted, as well as normalization of glycated hemoglobin level, an increase in the quantity of erythrocytes and hemoglobin concentration. PC concentrate had anti-radical effect, which was determined using 2,2-diphenyl-1-picrylhydrazylradical (DPPH) method and effectively inhibited oxidation of phosphatidylcholine liposomes, induced by 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH) as a free radical generator. It was also confirmed that PC concentrate had antioxidant properties in vivo. The contents of lipid peroxidation and protein oxidation products, the activity of catalase, and glutathione peroxidase (GPx) were increased in the plasma of rats with diabetes mellitus. At the same time, the activity of superoxide dismutase (SOD) was decreased. The concentrate of red wine had a corrective effect on investigated indicators and caused their normalization in plasma of diabetic animals.

Highlights

Scientists from all over the world are searching for different compounds with potential anti-diabetic and antioxidant activities
We evaluated in vivo and in vitro antioxidant capacity of the PC concentrate
We found an increase in fasting glucose in rats with experimental diabetes mellitus, along with the violation of cell tolerance to glucose and maintaining a high level of glycemia in 60 min of the post-absorption period

Summary

Introduction

Scientists from all over the world are searching for different compounds with potential anti-diabetic and antioxidant activities. Compounds with such properties can become the basis for different drugs to treat and prevent the development of various diseases. Studies that have shown unwanted or adverse effects of synthetic antioxidants have forced scientists to focus their researches on exploring the natural sources with reasonable antioxidant potential [1]. There is a variety of such compounds, but polyphenols are the most perspective. Polyphenolic compounds are plant origin secondary metabolites and are contained in fruits, vegetables, cereals, and coffee, etc. The researchers have verified the role of polyphenols in the remedy of cardiovascular disease, osteoporosis, neurodegenerative disease, cancer, and diabetes mellitus [2]

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