Centro Interuniversitario di Ricerca su Alimenti, Nutrizione e Apparato Digerente - Dipartimento Medico-Chirurgico di Internistica Clinica e Sperimentale F. Magrassi e A. Lanzara, Seconda Universita di Napoli, Italia.
J Physiol Pharmacol. 2009 Dec;60 Suppl 7:87-92.
Alcohol is known to cause damage to the gastric epithelium independently of gastric acid secretion. Different alcoholic beverages exert different damaging effects in the stomach. However, this has not been systematically evaluated. Moreover, it is not known whether the non-alcoholic components of alcoholic beverages also play a role in the pathogenesis of gastric epithelial cell damage. Therefore, this study was designed to evaluate whether different alcoholic beverages, at a similar ethanol concentration, exerted different damaging effect in gastric epithelial cells in vitro. Moreover, we evaluated whether pre-treatment of gastric epithelial cells with alcoholic beverages prevented oxidative stress-induced damage to gastric cells. Cell damage was assessed, in MKN-28 gastric epithelial cells, by MTT assay. Oxidative stress was induced by incubating cells with xanthine and xanthine oxidase. Gastric cell viability was assessed following 30, 60, and 120 minutes incubation with ethanol 17.5-125 mg/ml(-1) or different alcoholic beverages (i.e., beer, white wine, red wine, spirits) at comparable ethanol concentration. Finally, we assessed whether pre-incubation with red wine (with or without ethanol) prevented oxidative stress-induced cell damage. Red wine caused less damage to gastric epithelial cells in vitro compared with other alcoholic beverages at comparable ethanol concentration. Pre-treatment with red wine, but not with dealcoholate red wine, significantly and time-dependently prevented oxidative stress-induced cell damage.
酒精已知可独立于胃酸分泌而引起胃上皮损伤。不同的酒精饮料在胃中产生不同的损伤作用。然而，这尚未得到系统评估。此外，尚不清楚酒精饮料的非酒精成分是否也在胃上皮细胞损伤的发病机制中起作用。因此，本研究旨在评估在体外相似乙醇浓度下，不同酒精饮料是否对胃上皮细胞产生不同的损伤作用。此外，我们还评估了酒精饮料预处理是否可以预防氧化应激诱导的胃细胞损伤。通过 MTT 测定法评估 MKN-28 胃上皮细胞的细胞损伤。通过孵育细胞与黄嘌呤和黄嘌呤氧化酶诱导氧化应激。用 17.5-125mg/ml(-1)乙醇或不同的酒精饮料（即啤酒、白葡萄酒、红葡萄酒、烈性酒）在可比乙醇浓度下孵育细胞 30、60 和 120 分钟后，评估胃细胞活力。最后，我们评估了红葡萄酒（含或不含乙醇）预处理是否可以预防氧化应激诱导的细胞损伤。与其他酒精饮料相比，在可比乙醇浓度下，红葡萄酒对胃上皮细胞的体外损伤较小。与去醇红葡萄酒相比，红葡萄酒预处理可显著且时间依赖性地预防氧化应激诱导的细胞损伤。
1）与其他酒精饮料相比，红葡萄酒对胃上皮细胞的危害较小；2）这似乎与红葡萄酒的非酒精成分有关，因为具有可比乙醇浓度的其他酒精饮料比红葡萄酒造成更大的损伤；3）红葡萄酒可预防氧化应激诱导的细胞损伤，这似乎与它的乙醇含量有关。
