Red wine activates plasma membrane redox system in human erythrocytes

• Published in: Free radical research Vol. 50; no. 5; pp. 557 - 569
• Main Authors: Tedesco, Idolo, Moccia, Stefania, Volpe, Silvestro, Alfieri, Giovanna, Strollo, Daniela, Bilotto, Stefania, Spagnuolo, Carmela, Di Renzo, Massimo, Aquino, Rita P., Russo, Gian Luigi
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 03.05.2016
• Subjects: Anthocyanins; Anthocyanins - chemistry; Anthocyanins - metabolism; Antioxidants - administration & dosage; Antioxidants - analysis; Antioxidants - metabolism; chloramines; Chloramines - chemistry; Chloramines - metabolism; Erythrocyte Membrane - drug effects; Erythrocyte Membrane - metabolism; erythrocytes; Erythrocytes - drug effects; Erythrocytes - metabolism; GSH; Humans; Oxidation-Reduction; Oxidative Stress - drug effects; Plasma Membrane Redox System; Polyphenols - chemistry; Polyphenols - metabolism; Quercetin - chemistry; Quercetin - metabolism; red wine; Wine - analysis; Anthocyanins; red wine; erythrocytes; GSH; Plasma Membrane Redox System; chloramines
• DOI: 10.3109/10715762.2016.1152629
• ISSN: 1071-5762; 1029-2470

In the present study, we report that polyphenols present in red wine obtained by a controlled microvinification process are able to protect human erythrocytes from oxidative stress and to activate Plasma Membrane Redox System (PMRS). Human plasma obtained from healthy subjects was incubated in the presence of whole red wine at a concentration corresponding to 9.13-73 μg/ml gallic acid equivalents to verify the capacity to protect against hypochlorous acid (HOCl)-induced plasma oxidation and to minimize chloramine formation. Red wine reduced hemolysis and chloramine formation induced by HOCl of 40 and 35%, respectively. PMRS present on human erythrocytes transfers electrons from intracellular molecules to extracellular electron acceptors. We demonstrated that whole red wine activated PMRS activity in human erythrocytes isolated from donors in a dose-dependent manner with a maximum at about 70-100 μg/ml gallic acid equivalents. We also showed that red wine increased glutathione (GSH) levels and erythrocytic antioxidant capacity, measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) quenching assay. Furthermore, we reported that GSH played a crucial role in regulating PMRS activity in erythrocytes. In fact, the effect of iodoacetamide, an alkylating agent that induces depletion of intracellular GSH, was completely counteracted by red wine. Bioactive compounds present in red wine, such as gallic acid, resveratrol, catechin, and quercetin were unable to activate PMRS when tested at the concentrations normally present in aged red wines. On the contrary, the increase of PMRS activity was associated with the anthocyanin fraction, suggesting the capacity of this class of compounds to positively modulate PMRS enzymatic activity.