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Science Forum Index » Life Extension Forum » Red wine interferes with oestrogen signalling in rat...
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| rs1000b at (no spam) yahoo.com... |
 Posted: Sat Jun 07, 2008 7:44 am |
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J Steroid Biochem Mol Biol. 2008 May 2. [Epub ahead of print]
Red wine interferes with oestrogen signalling in rat hippocampus.
Monteiro R, Faria A, Mateus N, Calhau C, Azevedo I.
Department of Biochemistry (U38-FCT), Faculty of Medicine, University
of Porto, Alameda Prof. Hernāni Monteiro, 4200-319 Porto, Portugal;
Faculty of Nutrition and Food Sciences, University of Porto, Rua Dr.
Roberto Frias, 4200-465 Porto, Portugal.
Oestrogens have neuroprotective properties, resulting in memory and
learning preservation. Red wine (RW) has been linked to
neuroprotection, but mechanisms are largely unknown. The aim of this
work was to test the effect of RW or 13% ethanol solution consumption
on the expression of aromatase and estrogen receptors (ER) in the rat
hippocampus. Beverages were supplied to male Wistar rats and after 8
weeks of treatment animals were euthanised, hippocampus was removed,
aromatase expression assessed by western blotting and aromatase and ER
transcription determined by RT-PCR. The effects of treatments on
hippocampal aromatase activity were also determined, as well as the
effect of several red wine polyphenols in hippocampal homogenates from
untreated animals. Aromatase transcription was increased by ethanol
(to 158+/-7%) but only significantly by RW (to 180+/-9%). No
difference was found in ERalpha expression among groups, whereas RW
significantly decreased ERbeta expression (to 63+/-10%). Resveratrol,
quercetin, myricetin and kaempferol had no effect on aromatase
activity and catechin (300muM), epicatechin (200muM), procyanidin
extract (200mg/L) and fractioned procyanidins (FI and FII; 200mg/L)
significantly decreased aromatase activity. The contribution of
procyanidins in wine to the effect observed in aromatase was
investigated in animals treated for the same period with these
compounds (200mg/L), although no effect was seen in aromatase
activity, mRNA or protein levels, meaning that this group of compounds
had little contribution, if any, to the effects observed.
Nevertheless, the increase in aromatase expression induced by RW may
corroborate the neuroprotective ability attributed to this beverage.
Alterations in the relative abundance of ER expression may also play
an important role in the protection.
PMID: 18534843 [PubMed - as supplied by publisher] |
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