LIPOXYGENASE INHIBITION BY RED WINE PHENOLICS COMPOUNDS

Abstract

ABSTRACT Despite the abundant information about the antioxidant properties of individual components of wine, the studies about the efficiency of wine as inhibitor of enzymatic systems involved in oxidative processes are scarce. In this work we describe the effect of wine on the activity of soybean lipoxygenase and human recombinant 5-lipoxygenase. This prooxidant enzyme is involved in inflammatory processes and stress oxidative. In the presence of increased concentration of wine phenolics, a reduction of the lipoxygenase activity in a dose-dependent mode is observed for soybean and human recombinant enzymes. Our results clearly show the high efficiency of wine as inhibitor of lipoxygenases. This anti-lipoxygenase activity of wines is related with their Trolox equivalent antioxidant capacity, being the total content of phenolic compounds the main factor responsible for the antioxidant efficiency of wines. PRACTICAL APPLICATIONS In this study we show the high efficiency of phenolic compounds present in wines as lipoxygenase inhibitors. In addition to the potential relevance of this effect at a pharmacological level, it is known that lipoxygenase activity is the origin of the off flavor generation in a number of foods from animal and vegetal sources. On the basis of the anti-lipoxygenase activity shown by phenolics present in wines, the use of these compounds as food preservatives may contribute to enhance the oxidative stability of foods and, as consequence, the phenolic extracts obtained from wines or from by products of the winemaking may be of great interest for the agrofood industry.