Protective effect of grape wine under experimental nitrosative diabetes-associated oxidative stress

V. R. Drel; A. R. Gnatush; A. Ya Yalanecky; V. G. Gerzhykova; V. I. Mizin; V. A. Zagoruyko; N. O. Sybirna

Protective effect of grape wine under experimental nitrosative diabetes-associated oxidative stress

V. R. Drel, A. R. Gnatush, A. Ya Yalanecky, V. G. Gerzhykova, V. I. Mizin, V. A. Zagoruyko, N. O. Sybirna

Research output: Contribution to journal › Article › peer-review

Abstract

It was found that under the diabetes-induced oxidative-nitrosative stress, red and white wines, which polyphenols are considered to be the main active components, decrease the level of nitrotyrosine-modified proteins toward the control level in sciatic nerve, dorsal root ganglia and spinal cord of animals with diabetes mellitus. A decrease of the activity of poly(ADP-ribose) polymerase-1 to the control level in the sciatic nerve of diabetic rats with red wine consumption was also shown. During the experiment the body weight of the control group and diabetic groups of rats with consumption of red wine was significantly increased by 52% and 19% accordingly. The present results allow us to assume an important role of red wine and possibility of production of its preparations for prevention and treatment of diabetic neuropathy.

Original language	English (US)
Pages (from-to)	108-116
Number of pages	9
Journal	Ukrainski¿ biokhimicheski¿ zhurnal
Volume	82
Issue number	1
State	Published - 2010
Externally published	Yes

Keywords

Diabetes mellitus
Oxidativenitrosative stress
Peripheral nervous system
Red and white wines

ASJC Scopus subject areas

Biochemistry

Cite this

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title = "Protective effect of grape wine under experimental nitrosative diabetes-associated oxidative stress",

abstract = "It was found that under the diabetes-induced oxidative-nitrosative stress, red and white wines, which polyphenols are considered to be the main active components, decrease the level of nitrotyrosine-modified proteins toward the control level in sciatic nerve, dorsal root ganglia and spinal cord of animals with diabetes mellitus. A decrease of the activity of poly(ADP-ribose) polymerase-1 to the control level in the sciatic nerve of diabetic rats with red wine consumption was also shown. During the experiment the body weight of the control group and diabetic groups of rats with consumption of red wine was significantly increased by 52% and 19% accordingly. The present results allow us to assume an important role of red wine and possibility of production of its preparations for prevention and treatment of diabetic neuropathy.",

keywords = "Diabetes mellitus, Oxidativenitrosative stress, Peripheral nervous system, Red and white wines",

author = "Drel, {V. R.} and Gnatush, {A. R.} and Yalanecky, {A. Ya} and Gerzhykova, {V. G.} and Mizin, {V. I.} and Zagoruyko, {V. A.} and Sybirna, {N. O.}",

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language = "English (US)",

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journal = "Ukrainski¿ biokhimicheski¿ zhurnal",

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T1 - Protective effect of grape wine under experimental nitrosative diabetes-associated oxidative stress

AU - Drel, V. R.

AU - Gnatush, A. R.

AU - Yalanecky, A. Ya

AU - Gerzhykova, V. G.

AU - Mizin, V. I.

AU - Zagoruyko, V. A.

AU - Sybirna, N. O.

PY - 2010

Y1 - 2010

N2 - It was found that under the diabetes-induced oxidative-nitrosative stress, red and white wines, which polyphenols are considered to be the main active components, decrease the level of nitrotyrosine-modified proteins toward the control level in sciatic nerve, dorsal root ganglia and spinal cord of animals with diabetes mellitus. A decrease of the activity of poly(ADP-ribose) polymerase-1 to the control level in the sciatic nerve of diabetic rats with red wine consumption was also shown. During the experiment the body weight of the control group and diabetic groups of rats with consumption of red wine was significantly increased by 52% and 19% accordingly. The present results allow us to assume an important role of red wine and possibility of production of its preparations for prevention and treatment of diabetic neuropathy.

AB - It was found that under the diabetes-induced oxidative-nitrosative stress, red and white wines, which polyphenols are considered to be the main active components, decrease the level of nitrotyrosine-modified proteins toward the control level in sciatic nerve, dorsal root ganglia and spinal cord of animals with diabetes mellitus. A decrease of the activity of poly(ADP-ribose) polymerase-1 to the control level in the sciatic nerve of diabetic rats with red wine consumption was also shown. During the experiment the body weight of the control group and diabetic groups of rats with consumption of red wine was significantly increased by 52% and 19% accordingly. The present results allow us to assume an important role of red wine and possibility of production of its preparations for prevention and treatment of diabetic neuropathy.

KW - Diabetes mellitus

KW - Oxidativenitrosative stress

KW - Peripheral nervous system

KW - Red and white wines

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Protective effect of grape wine under experimental nitrosative diabetes-associated oxidative stress

Abstract

Keywords

ASJC Scopus subject areas

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