Lemos Clara, Azevedo Isabel, Martel Fátima
Department of Biochemistry (U38-FCT), Faculty of Medicine, University of Porto, Porto, Portugal.
Alcohol Clin Exp Res. 2005 Apr;29(4):664-71. doi: 10.1097/01.alc.0000159114.86360.b5.
This work aimed to investigate, in the rat, the acute in vitro effect of red wine and the effect of chronic red wine ingestion on the intestinal absorption of thiamine and folate and to compare them with the effects of ethanol alone.
The effects of red wine and of an ethanol solution (same ethanol concentration as that in the red wine, i.e., 12% [v/v]) on rat jejunal apparent permeability (Papp) to H-thiamine and H-folate in the mucosal-to-serosal direction were investigated. Red wine and ethanol were tested both chronically (21-day consumption) and acutely in vitro.
Acutely, both red wine and ethanol 12% (v/v) (both diluted 1:5) reduced (to 65 and 60% of control, respectively) the mucosal-to-serosal Papp to H-thiamine across rat jejunum. Chronic (21-day) ethanol (12% [v/v]) consumption also decreased the Papp to H-thiamine (to 33% of control), but red wine consumption for the same period did not change it. Mucosal-to-serosal Papp to H-folate across rat jejunum was not changed by chronic ingestion of red wine or ethanol. Similarly, it was not affected by acute exposition of the tissue to red wine or ethanol. Acute ethanol (0.05% [v/v]) did not affect the Papp to H-thiamine or H-folate in jejunal tissues obtained from control and red wine-treated rats, but it significantly increased the Papp to both H-thiamine and H-folate (to 183 and 197% of control, respectively) in tissues from chronically ethanol-treated rats.
Acute and chronic red wine or ethanol had no effect on the intestinal absorption of folate. However, ethanol, both acutely and chronically, decreased the jejunal absorption of thiamine, and red wine reduced the jejunal absorption of thiamine, but only when tested acutely. These findings show that it is not correct to extrapolate from results obtained with ethanol alone on intestinal permeability to the effect of alcoholic beverage consumption.
本研究旨在探讨红酒对大鼠硫胺素和叶酸肠道吸收的急性体外效应以及长期饮用红酒的影响，并将其与单独乙醇的作用进行比较。
研究了红酒和乙醇溶液（乙醇浓度与红酒相同，即12%[v/v]）对大鼠空肠黏膜至浆膜方向H-硫胺素和H-叶酸表观渗透率（Papp）的影响。红酒和乙醇分别进行了长期（21天饮用）和急性体外测试。
急性情况下，红酒和12%（v/v）乙醇（均稀释1:5）均可使大鼠空肠黏膜至浆膜方向对H-硫胺素的Papp降低（分别降至对照的65%和60%）。长期（21天）饮用乙醇（12%[v/v]）也会使对H-硫胺素的Papp降低（降至对照的33%），但同期饮用红酒则无此变化。长期摄入红酒或乙醇对大鼠空肠黏膜至浆膜方向对H-叶酸的Papp无影响。同样，组织急性暴露于红酒或乙醇也不影响该指标。急性乙醇（0.05%[v/v]）对对照大鼠和红酒处理大鼠的空肠组织中H-硫胺素或H-叶酸的Papp无影响，但在长期乙醇处理大鼠的组织中，它会显著增加H-硫胺素和H-叶酸的Papp（分别增至对照的183%和197%）。
急性和慢性红酒或乙醇对叶酸的肠道吸收均无影响。然而，乙醇无论急性还是慢性都会降低空肠对硫胺素的吸收，红酒仅在急性测试时会降低空肠对硫胺素的吸收。这些发现表明，仅根据乙醇对肠道通透性的研究结果推断酒精饮料消费的影响是不正确的。
