Naslov
White wine - induced endothelium-dependent vasorelaxation in Sprague-Dawley Rats

Autori
Mihaljević, Zrinka ; Jukić, Vladimir ; Kujundžić, Toni ; Drenjančević, Mato ; Drenjančević, Ines

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
15th Annual Meeting of Croatian Physiological Society with International Participation - Program and Abstract Book / Mrakovčić-Šutić, Ines - , 2021, 40-41

Skup
15th Annual Meeting of Croatian Physiological Society with International Partcipation

Mjesto i datum
Zagreb, Hrvatska, 07.10.2021. - 08.10.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Podatak o recenziji nije dostupan

Ključne riječi
white wine ; vasorelaxation ; aortic rings ; antioxidant

Sažetak
INTRODUCTION: The polyphenolic content of commercially available white wine is low, and related direct vasodilatory activity is poor compared to red wines (1, 2). However, other components could contribute to vasodilator activity of white wine. AIM: This study assessed the vasodilating potential (in vitro in aortic rings of healthy male Sprague-Dawley rats) of white wines produced by four different fermentation processes. MATERIALS AND METHODS: White wine produced by the standard procedure (12 h of settling and fermentation of clear must) and wines produced by three experimental procedures (grapes let to macerate completely for 30 days ; grapes let to macerate up to half of unfermented sugar for 15 days and wine produced by cooling the must (cooling the must to 4°C after 24 hours the must is drained and fermented)). All tested wine samples were biochemically characterized with respect to their phenolic content, antioxidant capacity, and ethanol content. Vasodilatory effects were examined in the norepinephrine precontracted isolated rat aorta of male Sprague- Dawley rats. The precontracted rings were randomly exposed to cumulative concentrations (0.1‰ to 8‰ final dilutions in organ baths) of each of the tested wine samples in the absence/presence of NOS inhibitor L-NAME. All experimental procedures conformed to the European Guidelines for the Care and Use of Laboratory Animals (directive 86/609) and were approved by the local and national Ethical Committee. RESULTS: Standard procedure of white wine production gives wine with lower phenolic content and antioxidant capacity and lower vasodilator potential as well as the procedure involving the cooling of beans, compared to the procedure including fermentation with maceration for 15 or 30 days, respectively. L-NAME inhibited vasodilation to all wine samples. CONCLUSION: Results show that vasodilation to white wine is NO-dependent and suggest possibility of increasing antioxidant capacity and vasodilatory potential of white wine using different production procedure. ACKNOWLEDGMENT: This study was partially supported (animal breeding and growing) by institutional grants from the Faculty of Medicine Osijek IP1- 2020-MEFOS grant (PI Ines Drenjančević) and IP8- 2020-MEFOS grant (PI Aleksandar Kibel).

Izvorni jezik
Engleski

Znanstvena područja
Temeljne medicinske znanosti, Prehrambena tehnologija, Biotehnologija u biomedicini (prirodno područje, biomedicina i zdravstvo, biotehničko područje)

POVEZANOST RADA