Estudios científicos
Cabernet Sauvignon wine polysaccharides attenuate sepsis inflammation and lethality in mice
Abstract:
Cabernet Sauvignon red wine is produced from Vitis vinifera grapes. The similarity between polysaccharides extracted from commercial Cabernet Sauvignon wines from three vintages and in vivo anti-inflammatory properties were studied in this work. It was demonstrated that the wines have similar polysaccharide patterns even though they were produced in different years. Also, it was investigated the effects of polysaccharide mixture and isolated fractions on the model of polymicrobial sepsis induced by cecal ligation and puncture in mice. Subcutaneous and oral administration of polysaccharides reduced the mice mortality rate. Treatment reduced leukocyte migration, inhibited pro-inflammatory cytokines and increased the IL-10 anti-inflammatory cytokine production when compared to the vehicle group. Complementarily, the polysaccharides decreased AST, ALT, bilirubin, urea and creatinine serum levels, with consequent protection against tissue damage. The polysaccharides demonstrated a potent anti-inflammatory effect in the sepsis model, which may indicate beneficial effects of moderate consumption of wine for human health.
Comentarios divulgativos:
En este estudio los autores observaron que el perfil de polisacáridos del vino tinto Cabernet Sauvignon era similar entre diferentes añadas. También evaluaron el potencial antimicrobiano y antiinflamatorio del extracto de polisacáridos, cuando se administraba a ratones por vía oral y subcutánea.
Los resultados mostraron que el extracto reducía la tasa de mortalidad de los animales frente a la sepsis y redujo la respuesta inflamatoria: migración de los leucocitos, citoquinas proinflamatorias, y se observó un incremento de la liberación de citoquinas antiinflamatorias, como la interleuquina 10. De manera que la suplementación con este extracto se relacionaba con cambios a nivel bioquímico, asociados a una mayor protección frente al daño tisular.
