Differences in the serum levels of acetaldehyde and cytotoxic acetaldehyde-albumin complexes after the consumption of red and white wine

In vitro effects of flavonoids, vitamin E, and other dietary antioxidants on cytotoxic complexes

S. N. Wickramasinghe, R. Hasan, Zain I Khalpey

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

After the consumption of ethanol, acetaldehyde levels increase in the serum, and the serum develops a nondialyzable cytotoxic activity caused by the formation of unstable acetaldehyde-albumin complexes. The concentration of acetaldehyde in the serum and the cytotoxic activity in serum albumin 8.5 hr after six healthy volunteers began to drink 94 g of ethanol were significantly less when the ethanol was consumed as red wine than as white wine. The serum acetaldehyde was measured by a fluorigenic HPLC assay, and the cytotoxic activity in albumin was determined using two different assays based on dissimilar endpoints: (1) detachment of adherent A9 cells and (2) impairment of the ability of A9 calls to reduce tetrazolium. When serum obtained from five other healthy volunteers after the consumption of white wine was incubated at 37°C for 3 hr with a number of dietary antioxidants at a concentration of 100 μmol/liter, the cytotoxicity of the albumin was markedly reduced. The antioxidants studied consisted of six flavonoids (kaempherol, fisetin, quercetin, catechin, texifolin, and coumarin) and three nonflavonoids (salicylic acid, tannic acid, and α-tocopherol). In the case of α-tocopherol, a statistically significant reduction of cytotoxicity was observed at s concentration of 10 μmol/liter. In addition, the cytotoxicity of artificially prepared acetaldehyde-albumin complexes was significantly reduced when such complexes were incubated with 50 to 100 μmol/liter of kaempherol, fisetin, quercetin, coumarin or salicylic acid, or 10 μmol/liter of α-tocopherol at 37°C for 3 hr. Evidently, in vitro, flavonoid and nonflavonoid dietary constituents reduce the amount of unstable acetaldehyde- albumin complexes found in both postalcohol serum and in artificially produced acetaldehyde-albumin complexes. The difference in the amount of unstable acetaldehyde-albumin complexes found in serum after the consumption of red and white wine may therefore be caused by the higher concentration of antioxidants, including flavonoids, in red wine than in white wine. Because acetaldehyde and acetaldehyde-albumin complexes have been implicated in the pathogenesis of alcohol-mediated tissue damage, these data suggest that dietary antioxidants may influence the biological consequences of excess alcohol consumption.

Original languageEnglish (US)
Pages (from-to)799-803
Number of pages5
JournalAlcoholism: Clinical and Experimental Research
Volume20
Issue number5
StatePublished - 1996
Externally publishedYes

Fingerprint

Wine
Acetaldehyde
Vitamin E
Flavonoids
Albumins
Antioxidants
Serum
Tocopherols
Cytotoxicity
Ethanol
Salicylic Acid
Quercetin
Assays
Healthy Volunteers
Alcohols
In Vitro Techniques
Aptitude
Catechin
Tannins
Serum Albumin

Keywords

  • Acetaldehyde
  • Alcohol
  • Cytotoxic Acetaldehyde-Albumin Complexes
  • Flavonoids
  • Nonflavonoid Antioxidants

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Toxicology

Cite this

@article{1942f703fcfb43c090fdb202bd102803,
title = "Differences in the serum levels of acetaldehyde and cytotoxic acetaldehyde-albumin complexes after the consumption of red and white wine: In vitro effects of flavonoids, vitamin E, and other dietary antioxidants on cytotoxic complexes",
abstract = "After the consumption of ethanol, acetaldehyde levels increase in the serum, and the serum develops a nondialyzable cytotoxic activity caused by the formation of unstable acetaldehyde-albumin complexes. The concentration of acetaldehyde in the serum and the cytotoxic activity in serum albumin 8.5 hr after six healthy volunteers began to drink 94 g of ethanol were significantly less when the ethanol was consumed as red wine than as white wine. The serum acetaldehyde was measured by a fluorigenic HPLC assay, and the cytotoxic activity in albumin was determined using two different assays based on dissimilar endpoints: (1) detachment of adherent A9 cells and (2) impairment of the ability of A9 calls to reduce tetrazolium. When serum obtained from five other healthy volunteers after the consumption of white wine was incubated at 37°C for 3 hr with a number of dietary antioxidants at a concentration of 100 μmol/liter, the cytotoxicity of the albumin was markedly reduced. The antioxidants studied consisted of six flavonoids (kaempherol, fisetin, quercetin, catechin, texifolin, and coumarin) and three nonflavonoids (salicylic acid, tannic acid, and α-tocopherol). In the case of α-tocopherol, a statistically significant reduction of cytotoxicity was observed at s concentration of 10 μmol/liter. In addition, the cytotoxicity of artificially prepared acetaldehyde-albumin complexes was significantly reduced when such complexes were incubated with 50 to 100 μmol/liter of kaempherol, fisetin, quercetin, coumarin or salicylic acid, or 10 μmol/liter of α-tocopherol at 37°C for 3 hr. Evidently, in vitro, flavonoid and nonflavonoid dietary constituents reduce the amount of unstable acetaldehyde- albumin complexes found in both postalcohol serum and in artificially produced acetaldehyde-albumin complexes. The difference in the amount of unstable acetaldehyde-albumin complexes found in serum after the consumption of red and white wine may therefore be caused by the higher concentration of antioxidants, including flavonoids, in red wine than in white wine. Because acetaldehyde and acetaldehyde-albumin complexes have been implicated in the pathogenesis of alcohol-mediated tissue damage, these data suggest that dietary antioxidants may influence the biological consequences of excess alcohol consumption.",
keywords = "Acetaldehyde, Alcohol, Cytotoxic Acetaldehyde-Albumin Complexes, Flavonoids, Nonflavonoid Antioxidants",
author = "Wickramasinghe, {S. N.} and R. Hasan and Khalpey, {Zain I}",
year = "1996",
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T1 - Differences in the serum levels of acetaldehyde and cytotoxic acetaldehyde-albumin complexes after the consumption of red and white wine

T2 - In vitro effects of flavonoids, vitamin E, and other dietary antioxidants on cytotoxic complexes

AU - Wickramasinghe, S. N.

AU - Hasan, R.

AU - Khalpey, Zain I

PY - 1996

Y1 - 1996

N2 - After the consumption of ethanol, acetaldehyde levels increase in the serum, and the serum develops a nondialyzable cytotoxic activity caused by the formation of unstable acetaldehyde-albumin complexes. The concentration of acetaldehyde in the serum and the cytotoxic activity in serum albumin 8.5 hr after six healthy volunteers began to drink 94 g of ethanol were significantly less when the ethanol was consumed as red wine than as white wine. The serum acetaldehyde was measured by a fluorigenic HPLC assay, and the cytotoxic activity in albumin was determined using two different assays based on dissimilar endpoints: (1) detachment of adherent A9 cells and (2) impairment of the ability of A9 calls to reduce tetrazolium. When serum obtained from five other healthy volunteers after the consumption of white wine was incubated at 37°C for 3 hr with a number of dietary antioxidants at a concentration of 100 μmol/liter, the cytotoxicity of the albumin was markedly reduced. The antioxidants studied consisted of six flavonoids (kaempherol, fisetin, quercetin, catechin, texifolin, and coumarin) and three nonflavonoids (salicylic acid, tannic acid, and α-tocopherol). In the case of α-tocopherol, a statistically significant reduction of cytotoxicity was observed at s concentration of 10 μmol/liter. In addition, the cytotoxicity of artificially prepared acetaldehyde-albumin complexes was significantly reduced when such complexes were incubated with 50 to 100 μmol/liter of kaempherol, fisetin, quercetin, coumarin or salicylic acid, or 10 μmol/liter of α-tocopherol at 37°C for 3 hr. Evidently, in vitro, flavonoid and nonflavonoid dietary constituents reduce the amount of unstable acetaldehyde- albumin complexes found in both postalcohol serum and in artificially produced acetaldehyde-albumin complexes. The difference in the amount of unstable acetaldehyde-albumin complexes found in serum after the consumption of red and white wine may therefore be caused by the higher concentration of antioxidants, including flavonoids, in red wine than in white wine. Because acetaldehyde and acetaldehyde-albumin complexes have been implicated in the pathogenesis of alcohol-mediated tissue damage, these data suggest that dietary antioxidants may influence the biological consequences of excess alcohol consumption.

AB - After the consumption of ethanol, acetaldehyde levels increase in the serum, and the serum develops a nondialyzable cytotoxic activity caused by the formation of unstable acetaldehyde-albumin complexes. The concentration of acetaldehyde in the serum and the cytotoxic activity in serum albumin 8.5 hr after six healthy volunteers began to drink 94 g of ethanol were significantly less when the ethanol was consumed as red wine than as white wine. The serum acetaldehyde was measured by a fluorigenic HPLC assay, and the cytotoxic activity in albumin was determined using two different assays based on dissimilar endpoints: (1) detachment of adherent A9 cells and (2) impairment of the ability of A9 calls to reduce tetrazolium. When serum obtained from five other healthy volunteers after the consumption of white wine was incubated at 37°C for 3 hr with a number of dietary antioxidants at a concentration of 100 μmol/liter, the cytotoxicity of the albumin was markedly reduced. The antioxidants studied consisted of six flavonoids (kaempherol, fisetin, quercetin, catechin, texifolin, and coumarin) and three nonflavonoids (salicylic acid, tannic acid, and α-tocopherol). In the case of α-tocopherol, a statistically significant reduction of cytotoxicity was observed at s concentration of 10 μmol/liter. In addition, the cytotoxicity of artificially prepared acetaldehyde-albumin complexes was significantly reduced when such complexes were incubated with 50 to 100 μmol/liter of kaempherol, fisetin, quercetin, coumarin or salicylic acid, or 10 μmol/liter of α-tocopherol at 37°C for 3 hr. Evidently, in vitro, flavonoid and nonflavonoid dietary constituents reduce the amount of unstable acetaldehyde- albumin complexes found in both postalcohol serum and in artificially produced acetaldehyde-albumin complexes. The difference in the amount of unstable acetaldehyde-albumin complexes found in serum after the consumption of red and white wine may therefore be caused by the higher concentration of antioxidants, including flavonoids, in red wine than in white wine. Because acetaldehyde and acetaldehyde-albumin complexes have been implicated in the pathogenesis of alcohol-mediated tissue damage, these data suggest that dietary antioxidants may influence the biological consequences of excess alcohol consumption.

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KW - Alcohol

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KW - Flavonoids

KW - Nonflavonoid Antioxidants

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EP - 803

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