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Journal archive > 2010 > N 1 January-February

PROTECTIVE EFFECT OF GRAPE WINE UNDER EXPERIMENTAL NITROSATIVE
DIABETES-ASSOCIATED OXIDATIVE STRESS

V. R. Drel1, A. R. Gnatush1, A.Ya.Yalanecky2, V. G. Gerzhykova2, V.I.Mizin2, V. A. Zagoruyko2, N. O. Sybirna1

1Ivan Franko National University of Lviv, Ukraine;
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.;
2National Institute for Vine and Wine “Magarach”, Yalta, Ukraine


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.

Key words: diabetes mellitus, oxidative-nitrosative stress, red and white wines, peripheral nervous system.

The original article in Ukrainian is available for download in PDF format.

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