engleski

Is vascular responsiveness of the isolated rat aorta affected by 4 weeks of moderate standard and macerated white wine consumption?

Introduction Biological effects of white, amber- colored macerated white wines rich in polyphenolic content, are rarely investigated. Therefore, we examined and compared the effects of standard and macerated white wine consumption on rats’ vascular responsiveness. Materials and methods Male Sprague Dawley rats (N=45) were randomized into 3 groups and subjected to a 4-week consumption protocol: the C group consumed only water, the SW, standard, and the MW, macerated white wine. Following consumption period, the thoracic aortas were isolated, and the vascular rings prepared (N = 107). The C, SW and MW rings were exposed to dose - response vasodilatory or vasoconstriction protocol. Acetylcholine or noradrenaline were applied cumulatively to final concentrations from 1 nM to 10 μM. Maximal vasodilation and vasoconstriction effect (Emax) and the concentration of noradrenaline and acetylcholine that produced 50% of maximal effect (EC50) were evaluated. Results Vasodilatory efficacy of acetylcholine was highest in the aortic rings from animals that consumed macerated white wine (Emax in MW 105, 2±3, 8%) relative to SW (Emax 99, 7±3, 3%) and C (97, 4± 1, 6%). Similarly, the potency of acetylcholine was the highest in MW, slightly lower in SW, and the lowest in the C group, with EC50 values of 43 nM, 57 nM and 70 nM, respectively. Noradrenaline-induced vasoconstriction did not differ between the groups. Conclusion Moderate consumption of macerated white wine for four weeks resulted in improved vasodilatory capacity of the rat aorta, as evidenced by enhanced endothelium-dependent vasodilatory response to acetylcholine.

white wine ; rat aorta ; vascular responsiveness

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