Protective Effects of Merlot Red Wine Extract and its Major Polyphenols in Pc12 Cells under Oxidative Stress Conditions
Article first published online: 21 DEC 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 1, pages H112–H118, January 2013
How to Cite
Martín, S., González-Burgos, E., Carretero, M. E. and Gómez-Serranillos, M. P. (2013), Protective Effects of Merlot Red Wine Extract and its Major Polyphenols in Pc12 Cells under Oxidative Stress Conditions. Journal of Food Science, 78: H112–H118. doi: 10.1111/1750-3841.12000
- Issue published online: 9 JAN 2013
- Article first published online: 21 DEC 2012
- MS 20120597 Submitted 4/27/2012, Accepted 10/22/2012.
- oxidative stress;
- PC12 cells;
Abstract: The potential effect of the extracts from free-run and pressed Merlot red wine has been evaluated in PC12 cells under oxidative stress situation. Comparing both vinification process, pressed Merlot red wine extract possessed higher neuroprotective activity than the free run wine, possibly attributed to the major content in all global polyphenolic families. High performance liquid chromatography determination of individual polyphenols showed that the major compounds found in Merlot red wine extract were quercetin, catechin, epicatechin, tyrosol, gallic acid, and procyanidins. Pretreatments with these polyphenolic compounds (0.25 mM and 0.1 mM, 24 h) significantly increased cell viability of H2O2 and Fenton reaction treated cells. Moreover, these polyphenols attenuated ROS production and decreased the Redox Index of glutathione (RI = GSSG/GSH + GSSG) in cells treated only with Fenton reaction. Furthermore, some polyphenols induced antioxidant enzymes activity and protein expression. Quercetin was the most active. These results support the beneficial effects of red wine extracts and some of its polyphenols under oxidative stress conditions.
Practical Application: This research provides evidences of the preventive properties of wine extracts and its major polyphenols under oxidative stress conditions.