Red Wine Intake Prevents Nuclear Factor-κB Activation in Peripheral Blood Mononuclear Cells of Healthy Volunteers During Postprandial Lipemia

Abstract

Background-Several epidemiological studies have demonstrated the beneficial effect of red wine intake in reducing total and cardiovascular mortality. This effect has been attributed in part to its antioxidant properties. Because the monocytes/macrophages and the nuclear transcription factor B (NF-B) are implicated in the pathogenesis of atherosclerotic lesions, we examined the effect of red wine intake on the activation of NF-B in peripheral blood mononuclear cells. Methods and Results-Sixteen healthy volunteers were studied 3 times each: after a moderate dose, a low dose, and no wine with a fat-enriched breakfast. Lipid profile and NF-B activation (electrophoretic mobility shift assay) were examined in blood samples taken before and 3, 6, and 9 hours after wine intake. In addition, mononuclear cells were incubated with VLDL in the presence of some antioxidants (quercetin and ␣-tocopherol succinate) contained in red wine to study their effects on NF-B activation. Subjects receiving a fat-enriched breakfast had increased NF-B activation in peripheral blood mononuclear cells coinciding with the augmentation in total triglycerides and chylomicrons. Red wine intake prevented NF-B activity even though it induced a certain increase in serum lipids, particularly VLDL, that did not increase after the fat ingestion alone. However, another form of alcohol intake (vodka) did not modify the NF-B activation provided by postprandial lipemia. In cultured mononuclear cells, isolated human VLDL caused NF-B activation in a time-dependent manner that did not occur in the presence of the red wine antioxidants quercetin and ␣-tocopherol. Conclusions-Our results provide a new potential mechanism to explain the beneficial effects of red wine intake in the reduction of cardiovascular mortality.

Potential anti-inflammatory, anti-adhesive, anti/estrogenic, and angiotensin-converting enzyme inhibitory activities of anthocyanins and their gut metabolites

“…Moreover, Sacanella et al (2007) showed a more potent effect of red wine versus white wine, possibly due to its higher anthocyanin content. A suppression of NFkB in white blood cells by red wine was suggested to play a key role in its anti-inflammatory effects (Blanco-Colio et al 2000). In accordance with these studies, we observed a significant reduction in MCP-1, ICAM-1, and VCAM-1 levels when endothelial cells were pre-treated with gallic acid.…”

Effect of grape seed extract on postprandial oxidative status and metabolic responses in men and women with the metabolic syndrome - randomized, cross-over, placebo-controlled study

“…We, along with others, have shown that consumption of a meal that is high in readily available carbohydrates and fat results in an increase in markers of oxidative stress and inflammation postprandially [8][9][10][11][12][13]. These changes are accentuated in obesity, diabetes and individuals with the MetS [14].…”

Hypothalamic dysfunction in obesity

“…Within hours of eating a fatty meal a transient increase in inflammatory markers is seen in the circulation. This reaction appears to be preferentially activated by TAG, SFA and glucose which trigger an acute innate response in circulating monocytes releasing TNFa and IL-6 (69)(70)(71) . The most potent stimulator of the Toll-like receptor 4 (TLR4), the major signalling pathway in the innate immune response, is bacterial LPS or endotoxin.…”