Fenech M, Stockley C, Aitken C
CSIRO Division of Human Nutrition, Adelaide, South Australia.
Mutagenesis. 1997 Jul;12(4):289-96. doi: 10.1093/mutage/12.4.289.
We have tested the hypothesis that moderate wine drinking can protect somatic cells against the DNA-damaging effect of hydrogen peroxide which is an endogenous source of reactive oxygen metabolites. In this preliminary investigation, four male volunteers were placed on a plant-polyphenol-free (PPF) diet to ensure that the wine provided was the only main source of plant phenolic compounds. After 48 h on the PPF diet the volunteers were required to consume 300 ml of red or white wine and blood samples collected 1, 3, 8 and 24 h post-consumption while still on a PPF diet. Plasma was isolated from the blood samples and stored frozen for subsequent assays. In the subsequent assays, fresh lymphocytes from each donor were incubated in their corresponding plasma from the various intervention time-points for 30 min. The capacity of the plasma to prevent damage to DNA in lymphocytes by hydrogen peroxide was assessed using the cytokinesis-block micronucleus technique. The data from this preliminary investigation indicated that there was a strong inhibition (>70%) of hydrogen peroxide-induced micronucleated cells by the plasma samples from the blood collected 1 h after consumption of wine as compared to plasma samples from blood immediately before the consumption of wine. This protective effect was apparent for both red and white wine although statistical significance (P = 0.0068) was achieved only in the white wine intervention. A higher degree of statistical significance (P = 0.0008) was achieved when the data for samples following the consumption of red and white wine were combined. There was no difference in the hydrogen-peroxide-induced micronucleated cell frequency when comparing results immediately before starting on the PPF diet, before consumption of wine, 8 h after or 24 h after wine consumption. The hydrogen peroxide-induced micronucleated cell frequency in cells incubated with plasma from blood collected 3 h after wine consumption was intermediate to that observed for plasma after 1 and 8 h after wine intake. The protective effect of plasma against DNA damage cannot be readily explained by the red wine content of phenolic compounds because results for red wine were similar to those for white wine even though white wine had a much lower level of total polyphenols. A possible explanation could be that alcohol, glycerol and ascorbate in wine together with specific wine phenolic compounds that are also equally present in red and white wine (e.g. hydroxycinnamates) may have contributed to the observed protection of nuclear material from hydrogen peroxide-derived reactive oxygen metabolites. This explanation is supported by data from in vitro experiments showing that incubation of lymphocytes either with alcohol or wine stripped of phenolic compounds resulted in a statistically significant (P < 0.05) dose-related reduction (up to 87% reduction) in hydrogen peroxide-induced micronucleated cell frequency.
我们检验了适度饮用葡萄酒可保护体细胞免受过氧化氢（活性氧代谢产物的内源性来源）的DNA损伤作用这一假设。在这项初步研究中，四名男性志愿者采用无植物多酚（PPF）饮食，以确保所提供的葡萄酒是植物酚类化合物的唯一主要来源。在PPF饮食48小时后，要求志愿者饮用300毫升红葡萄酒或白葡萄酒，并在饮用后1、3、8和24小时（仍采用PPF饮食）采集血样。从血样中分离出血浆并冷冻保存以备后续检测。在后续检测中，将每个供体的新鲜淋巴细胞在来自不同干预时间点的相应血浆中孵育30分钟。使用胞质分裂阻滞微核技术评估血浆预防过氧化氢对淋巴细胞DNA损伤的能力。这项初步研究的数据表明，与饮用葡萄酒前即刻采集的血样中的血浆相比，饮用葡萄酒1小时后采集的血样中的血浆对过氧化氢诱导的微核细胞有强烈抑制作用（>70%）。红葡萄酒和白葡萄酒均有这种保护作用，尽管仅在白葡萄酒干预中达到统计学显著性（P = 0.0068）。当将饮用红葡萄酒和白葡萄酒后的样本数据合并时，达到了更高的统计学显著性（P = 0.0008）。比较开始PPF饮食前即刻、饮用葡萄酒前、饮用葡萄酒后8小时或24小时的结果时，过氧化氢诱导的微核细胞频率没有差异。饮用葡萄酒3小时后采集的血样中的血浆孵育的细胞中，过氧化氢诱导的微核细胞频率介于饮用葡萄酒后1小时和8小时观察到的血浆的微核细胞频率之间。血浆对DNA损伤的保护作用不能简单地用红葡萄酒中的酚类化合物含量来解释，因为红葡萄酒的结果与白葡萄酒相似，尽管白葡萄酒的总多酚水平要低得多。一种可能的解释是，葡萄酒中的酒精、甘油和抗坏血酸以及红葡萄酒和白葡萄酒中同样存在的特定葡萄酒酚类化合物（如羟基肉桂酸）可能有助于观察到的核物质免受过氧化氢衍生的活性氧代谢产物的影响。体外实验数据支持了这一解释，该实验表明，用去除酚类化合物的酒精或葡萄酒孵育淋巴细胞会导致过氧化氢诱导的微核细胞频率出现统计学显著（P < 0.05）的剂量相关降低（降低高达87%）。
