Capability of red wines in inhibiting cholesterol oxidation | 红葡萄酒对胆固醇氧化的抑制作用

Китайский. 评估圆叶（Muscadine）红葡萄酒与欧亚种梅尔诺（Merlot）红葡萄酒对自由基引发的胆固醇氧化的抑制能力，进一步了解红葡萄酒对胆固醇氧化导致的心血管疾病的防治作用，为圆叶葡萄的深入开发及其酿酒工艺的改良提供科学依据。采用与健康人体胆固醇含量（100 mg/dL）和温度（37 ℃）一致的自由基引发的体外胆固醇氧化模型，按照V(样品酒)∶V (胆固醇模型)=1∶100，1∶250，1∶500将圆叶红葡萄酒和梅尔诺红葡萄酒加入到胆固醇模型中，分别在反应24，48和72 h后利用高效液相色谱（HPLC）法测定胆固醇终端氧化产物7-酮基胆固醇的含量，评估其对胆固醇氧化的抑制能力，同时分析样品酒中主要抗氧化物质儿茶素、花青素和白藜芦醇的含量。样品酒与胆固醇氧化反应24 h后，与胆固醇模型不同体积比混合的圆叶与梅尔诺红葡萄酒均能100%抑制胆固醇氧化；反应48 h后，圆叶和梅尔诺红葡萄酒与胆固醇氧化模型的体积比为1∶100，1∶250的处理均能100%抑制胆固醇氧化，在体积比为1∶500时，圆叶红葡萄酒对胆固醇氧化的抑制率降为88.7%，梅尔诺红葡萄酒降为99%；反应72 h后，在样品酒与胆固醇模型的体积比为1∶100，1∶250和1∶500时，圆叶红葡萄酒对胆固醇氧化的抑制率分别为97.3%，91.1%，84.6%，梅尔诺红葡萄酒对胆固醇氧化的抑制率分别为100%，95.0%，和91.1%。在圆叶红葡萄酒与梅尔诺红葡萄酒中均未检测到白藜芦醇的存在，其花青素含量分别为150.1和150.3 mg/L，儿茶素含量分别为15.6与140.6 mg/L。圆叶红葡萄酒与欧亚种梅尔诺红葡萄酒对自由基引发的胆固醇氧化均具有很强的抑制作用，其中梅尔诺红葡萄酒对自由基引发的胆固醇氧化的抑制能力强于圆叶红葡萄酒，二者的主要抗氧化物质为儿茶素与花青素。

Английский. The study was to evaluate the Muscadine and Merlot red wines’s capability of reducing cholesterol oxidation induced by free radicals, to further understand red wine’s inhibiting activity to cardiovascular diseases which are associated with cholesterol oxidation, and meanwhile, to provide useful information to develop Muscadine wine and other food products and optimize the red wine-making processing. Using cholesterol vitro model which is related to healthy person body’s cholesterol level (100 mg/dL), and temperature (37 ℃); the sample wine was added into cholesterol emulsion model at ratio 1∶100, 1∶250 and 1∶500. After 24, 48 and 72 h, HPLC system was used to evaluate amount of 7-ketocholesterol, meanwhile the main antioxidate compounds from the sample wines were analyzed. After 24 h, the inhibition rate of Muscadine and Merlot red wine was 100% in preventing cholesterol oxidation at 1∶100, 1∶250 and 1∶500 ratio adding to cholesterol emulsion; After 48 h, the inhibition rate of Muscadine and Merlot red wine was 100% at 1∶100, 1∶250 adding ratio to cholesterol emulsion, while the adding ratio was 1∶500, the inhibition ratio of Muscadine red wine dropped to 88.7%, that of Merlot red wine dropped to 99%; After 72 h, the inhibition rate of Muscadine red wine decreased to 97.3%, 91.1% and 84.6% at adding ratio of 1∶100, 1∶250 and 1∶500, respectively; the inhibition rate of Merlot red wine was still 100% at an adding ratio 1∶100, however, the inhibiting rate dropped to 95.0% and 91.1% at the adding ratio of 1∶250 and 1∶500, respectively. Resveratrol was not detected in those sample wines; the anthocyanins level in Muscadine and Merlot wine was 150.1 and 150.3 mg/L, respectively. The catechin level in Muscadine and Merlot wine was 15.6 and 140.6 mg/L, respectively. Muscadine and Merlot red wines can strongly prevent cholesterol oxidation induced by free radicals, the ability antioxidation of Merlot red wines is stronger than that of Muscadine red wine, the main anti-cholesterol-oxidate compounds are catechin and anthocyanins.