White Wine-Induced Endothelium-Dependent Vasorelaxation in Sprague-Dawley Rats

The vasodilatory activity and polyphenolic content of commercially available white wine is low compared to red wines. This study assessed the vasodilator potential of white wines produced by four different fermentation processes: (1) white wine produced by the standard procedure; (2) grapes left to...

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Bibliographic Details
Published in:Antioxidants 2022-05, Vol.11 (5), p.944
Main Authors: Mihaljević, Zrinka, Kujundžić, Toni, Jukić, Vladimir, Stupin, Ana, Drenjančević, Mato, Drenjančević, Ines
Format: Article
Language:English
Subjects:
Antioxidants
Bioavailability
Cardiovascular system
Diabetes
Endothelium
Ethanol
Experiments
Fermentation
Flavonoids
Gallic acid
Hypertension
Laboratory animals
Medical research
Metabolites
NG-Nitroarginine methyl ester
Nitric oxide
Norepinephrine
Ostomy
Phenolic compounds
Phenols
Polyphenols
Quercetin
Skin
Sprague-Dawley rat
Vasodilation
Vasodilators
Vitaceae
Wine
Wines
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Summary:The vasodilatory activity and polyphenolic content of commercially available white wine is low compared to red wines. This study assessed the vasodilator potential of white wines produced by four different fermentation processes: (1) white wine produced by the standard procedure; (2) grapes left to macerate completely for 30 days; (3) grapes left to macerate up to half of unfermented sugar; and (4) wine produced by cooling the must. All tested wine samples were analyzed for their phenolic content, antioxidant capacity, and ethanol content. Vasodilation was examined in the norepinephrine pre-contracted isolated rat aortas of male Sprague-Dawley rats randomly exposed to cumulative concentrations (0.1‱ to 8‱ final dilutions in organ baths) of each of the tested wine samples with or without quercetin and/or gallic acid supplementation, in the absence/presence of NOS inhibitor L-NAME. Standard procedure and the procedure involving must cooling gives wine with lower phenolic content, antioxidant capacity, and lower vasodilator potential, respectively. L-NAME inhibited vasodilation to all wine samples. Quercetin with or without gallic acid supplementation restored vasodilation. Results show that vasodilation to white wine is NO-dependent and suggest the possibility of increasing the antioxidant capacity and vasodilatory potential of white wine using different production procedures, depending on quercetin content.
ISSN:2076-3921
2076-3921
DOI:10.3390/antiox11050944