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酒、多酚与基质效应:酒精是否总是一样?

Wine, Polyphenols, and the Matrix Effect: Is Alcohol Always the Same?

机构信息

Department of Physical Sciences, Earth and Environment, University of Siena, 53100 Siena, Italy.

Department of Food and Drug, University of Parma, 43121 Parma, Italy.

出版信息

Int J Mol Sci. 2024 Sep 10;25(18):9796. doi: 10.3390/ijms25189796.

Abstract

While the number of publications on wine and health is steadily increasing, ranging from a molecular level to epidemiological studies, often with contradictory results, little attention has been given to a holistic approach to research, starting from the molecular level to arrive at pharmacological and medical conclusions. In this review, some unusual concepts are considered, such as the phytocomplex, the vehicle, and the Matrix effect. The concept of the phytocomplex is discussed, specifically the biological activities of Tyrosol, Hydroxytyrosol, and Resveratrol; indeed, the interactions among different molecules in herbal matrices provide a specific response. This is often markedly different from the response evoked by single constituents in the modulation of microbial populations in the gut, in intestinal stability and bioaccessibility, and, obviously, in inducing biological responses. Among the many alcoholic beverages which contain these molecules, wine has the most peculiar Matrix effect, which can heavily influence the bioavailability of the phytocomplex obtained by the fermentation processes that produce this beverage. Wine's Matrix effect plays an instrumental role in improving the beneficial compounds' bioavailability and/or in inhibiting alcohol metabolites' carcinogenicity. Underestimation of the wine Matrix effect could lead to deceiving results, as in the case of dealcoholized wine or wine-compound-based nutritional supplements; alternatively, this can occur in the emphasis of a single component's toxic activity, in this case, alcohol, ignoring the specific molecular-level protective action of other compounds (polyphenols) that are present in the same matrix. The dark side of the Matrix effect is also discussed. This review confirms the research recommendations made by the WHO Scientific Group, which suggests it is important "to investigate the possible protective effects of ingredients other than alcohol in alcoholic beverages", considering that most recent studies seem not only relevant but also capable of directing future research towards innovative points of view that have so far been too neglected.

摘要

尽管有关葡萄酒与健康的文献数量在稳步增加,从分子水平到流行病学研究均有涉及,但结果往往相互矛盾,而对于从分子水平到药理学和医学结论的整体研究方法却关注甚少。在这篇综述中,我们考虑了一些不常见的概念,例如植物复合物、载体和基质效应。我们讨论了植物复合物的概念,特别是酪醇、羟基酪醇和白藜芦醇的生物活性;事实上,草药基质中不同分子之间的相互作用提供了一种特定的反应。这种反应通常与单一成分在调节肠道微生物群、肠道稳定性和生物利用度以及诱导生物反应方面的反应明显不同。在含有这些分子的众多酒精饮料中,葡萄酒具有最特殊的基质效应,这种效应会严重影响通过酿造过程获得的植物复合物的生物利用度。葡萄酒的基质效应在提高有益化合物的生物利用度和/或抑制酒精代谢物的致癌性方面起着重要作用。低估葡萄酒的基质效应可能会导致结果产生偏差,例如在脱醇葡萄酒或基于葡萄酒化合物的营养补充剂的情况下;或者,在强调单一成分的毒性活性时也会出现这种情况,在这种情况下,就是酒精,而忽略了存在于同一基质中的其他化合物(多酚)的特定分子水平的保护作用。本文还讨论了基质效应的阴暗面。这篇综述证实了世界卫生组织科学小组提出的研究建议,即“研究酒精饮料中除酒精以外的成分的可能保护作用”很重要,因为最近的大多数研究不仅相关,而且能够将未来的研究引向创新的观点,而这些观点迄今为止一直被忽视。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/aaee/11432751/5a5252987e10/ijms-25-09796-g001.jpg

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