In vitro Action of 2.2’-Azobis-2 Amidinopropan Dihydrochloride, Wine Polyphenols, Resveratrol and Catechin on Anion Permeability for Chloride and Low Density Lipoprotein Complexes in Mammalian Blood: Experimental Investigation

The purpose of this chapter was to assess the ability of polyphenols (red wine polyphenols, resveratrol and catechin) on anion permeability for chloride and oxidative damage in human erythrocytes exposed to the water-soluble free radical initiator 2.2’-azobis-2 amidinopropan dihydrochloride (AAPH). The goal of this research was to investigate the biological properties of LDL in the presence of wine polyphenols when subjected to AAPH-dependent and independent peroxidation. We compared the response to resveratrol, flavonoids, and a proanthocyanidol-rich red wine extract (WE). The efficacy of reducing agent treatment was determined by measuring anion permeability for chloride, lipid peroxidation, and hemolysis in red blood cells (RBCs). Flow cytometry was used to assess LDL receptor activity in LDL labeled with fluorescein isothiocyanate (FITC) and Chinese hamster ovary cells (CHO-KI). Incubating CHO-Kl for 16 hours with oxidized FITC-LDL reduced the proportion of fluorescent cells from 97% to 4%. When compared to control and AAPH-affected cells, polyphenol treatment is associated with a significant increase in anion permeability for chloride. Treatment with polyphenols was associated with a significant reduction in mean ± standard error of the mean membrane lipid peroxidation compared with control and AAPH treatment. Hemolysis data are also obtained in the previously described conditions. RBCs morphology data indeed confirm previous observations. At 40 M resveratrol and flavonoids entirely reactivated the AAPH oxidized LDL. Total fluorescence is attained with 20 mg/L of wine extract (WE) in the oxidation system. According to the findings, red wine polyphenols act as effective reducing agents on the CM indicator of anion permeability. Red wine polyphenol extracts effectively alleviate the symptoms of oxidative stress. It must be considered that numerous compounds that are unequally distributed in wines may interact to strengthen their specific antioxidant properties. Some, such as resveratrol, are amphiphilic and can bind to lipoproteins. This may increase the concentration of peroxidatively degraded sites in the microenvironment. These properties are likely to contribute to wine's protective role against atherosclerosis.