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Interactive Effects of Copper and Functional Substances in Wine on Alcoholic Hepatic Injury in Mice

This study analyzed the interaction between copper and functional substances in wine under different drinking amounts on alcoholic liver injury in mice. When the daily drinking amount reached 500 mL/60 kg/day (14% abv) with just ethyl alcohol, the liver aspartate aminotransferase, alanine aminotrans...

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Autores principales: Sun, Xiangyu, Wang, Jiaqi, Ge, Qian, Li, Caihong, Ma, Tingting, Fang, Yulin, Zhan, Jicheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407149/
https://www.ncbi.nlm.nih.gov/pubmed/36010383
http://dx.doi.org/10.3390/foods11162383
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author Sun, Xiangyu
Wang, Jiaqi
Ge, Qian
Li, Caihong
Ma, Tingting
Fang, Yulin
Zhan, Jicheng
author_facet Sun, Xiangyu
Wang, Jiaqi
Ge, Qian
Li, Caihong
Ma, Tingting
Fang, Yulin
Zhan, Jicheng
author_sort Sun, Xiangyu
collection PubMed
description This study analyzed the interaction between copper and functional substances in wine under different drinking amounts on alcoholic liver injury in mice. When the daily drinking amount reached 500 mL/60 kg/day (14% abv) with just ethyl alcohol, the liver aspartate aminotransferase, alanine aminotransferase, and total triglyceride levels of mice were significantly increased to 130.71 U/L, 37.45 U/L, 2.55 U/L, the total antioxidant capacity, catalase, and glutathione level decreased significantly to 1.01 U/mL, 30.20 U/mgprot, and 2.10 U/mgprot, and the liver became gradually damaged. Wine could alleviate and reduce the damage caused by ethyl alcohol well. Low concentrations of copper (0.33, 0.66 mg/L) in wine hardly caused hepatic injury in mice and only significantly improved the aspartate aminotransferase values (109.21 U/L, 127.29 U/L) of serum. Combined with the staining evidence, in the case of medium and high intragastric doses (≥500 mL/60 kg/day), 0.99 mg/L copper (the maximum allowed by China’s national standards) in wine began to damage the liver, indicating that under this concentration, the damage of copper to the liver had begun to exceed the protective effect of wine’s functional substances on alcoholic hepatic injury. At all experimental doses, high concentrations (1.33 mg/L, 2.00 mg/L) of copper significantly aggravated alcoholic hepatic injury in mice, indicating that high concentrations of copper have a great toxicological risk. In the future, it is necessary to further strengthen the control of copper content in wine and the inspection of market wines in order to protect the health of consumers.
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spelling pubmed-94071492022-08-26 Interactive Effects of Copper and Functional Substances in Wine on Alcoholic Hepatic Injury in Mice Sun, Xiangyu Wang, Jiaqi Ge, Qian Li, Caihong Ma, Tingting Fang, Yulin Zhan, Jicheng Foods Article This study analyzed the interaction between copper and functional substances in wine under different drinking amounts on alcoholic liver injury in mice. When the daily drinking amount reached 500 mL/60 kg/day (14% abv) with just ethyl alcohol, the liver aspartate aminotransferase, alanine aminotransferase, and total triglyceride levels of mice were significantly increased to 130.71 U/L, 37.45 U/L, 2.55 U/L, the total antioxidant capacity, catalase, and glutathione level decreased significantly to 1.01 U/mL, 30.20 U/mgprot, and 2.10 U/mgprot, and the liver became gradually damaged. Wine could alleviate and reduce the damage caused by ethyl alcohol well. Low concentrations of copper (0.33, 0.66 mg/L) in wine hardly caused hepatic injury in mice and only significantly improved the aspartate aminotransferase values (109.21 U/L, 127.29 U/L) of serum. Combined with the staining evidence, in the case of medium and high intragastric doses (≥500 mL/60 kg/day), 0.99 mg/L copper (the maximum allowed by China’s national standards) in wine began to damage the liver, indicating that under this concentration, the damage of copper to the liver had begun to exceed the protective effect of wine’s functional substances on alcoholic hepatic injury. At all experimental doses, high concentrations (1.33 mg/L, 2.00 mg/L) of copper significantly aggravated alcoholic hepatic injury in mice, indicating that high concentrations of copper have a great toxicological risk. In the future, it is necessary to further strengthen the control of copper content in wine and the inspection of market wines in order to protect the health of consumers. MDPI 2022-08-09 /pmc/articles/PMC9407149/ /pubmed/36010383 http://dx.doi.org/10.3390/foods11162383 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Sun, Xiangyu
Wang, Jiaqi
Ge, Qian
Li, Caihong
Ma, Tingting
Fang, Yulin
Zhan, Jicheng
Interactive Effects of Copper and Functional Substances in Wine on Alcoholic Hepatic Injury in Mice
title Interactive Effects of Copper and Functional Substances in Wine on Alcoholic Hepatic Injury in Mice
title_full Interactive Effects of Copper and Functional Substances in Wine on Alcoholic Hepatic Injury in Mice
title_fullStr Interactive Effects of Copper and Functional Substances in Wine on Alcoholic Hepatic Injury in Mice
title_full_unstemmed Interactive Effects of Copper and Functional Substances in Wine on Alcoholic Hepatic Injury in Mice
title_short Interactive Effects of Copper and Functional Substances in Wine on Alcoholic Hepatic Injury in Mice
title_sort interactive effects of copper and functional substances in wine on alcoholic hepatic injury in mice
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407149/
https://www.ncbi.nlm.nih.gov/pubmed/36010383
http://dx.doi.org/10.3390/foods11162383
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