Inhibitory Effects of Red Wine on Lipid Oxidation in Fish Oil Emulsion and Angiogenesis in Zebrafish Embryo

• Autores: Haiyan Sun, Yulin Zhang, Yixiao Shen, Yongchao Zhu, Hua Wang, Zhimin Xu
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 3, 2017, págs. 781-786
• Idioma: inglés
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• Resumen

  • The capabilities of red wine against lipid oxidation and angiogenesis were evaluated by using a fish oil emulsion system and an in vivozebrafish 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%. The results of this study demonstrate that red wine has greater potential against lipid oxidation and cell angiogenesis. The information would be helpful in understanding the health benefit of red wine in prevention of chronic diseases under moderate consumption. The zebrafish embryos model introduced in this study is a speedy and economical in vivomodel to evaluate antiangiogenesis compounds in food products, compared with other animal models.