Preventive effects of lycopene-enriched tomato wine against oxidative stress in high fat diet-fed rats.

摘要

Antioxidant mechanism of tomato wine with varying lycopene contents in Male Sprague-Dawley rats fed a high fat diet (HFD) were determined. Rats were divided into 5 groups (n = 10 per group) and fed HFD (35% of total energy from fat) plus ethanol (7.2% of total energy from alcohol), tomato wine with varying lycopene contents (0.425, 1.140 or 2.045 mg% lycopene) or an isocaloric control diet for 6 wk. Rats fed HFD plus ethanol had markedly increased erythrocyte hydrogen peroxide and TBARS levels, and increases in activities of erythrocyte antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px) and glutathione reductase (GR) compared to pair-fed rats. Supplementation with tomato wine decreased ethanol-mediated increases in erythrocyte lipid peroxidation and antioxidant enzyme activities in HFD-fed rats; tomato wine with a higher lycopene content appeared to be more effective. Tomato wine also dose-dependently decreased TBARS levels and xanthine oxidase (XOD) activity in plasma of HFD-fed rats. In contrast to erythrocytes, inhibitory effects of tomato wine on hepatic lipid peroxidation were linked to increased SOD and CAT, and alcohol metabolizing enzyme (alcohol dehydrogenase and aldehyde dehydrogenase) activities. There were no marked differences in hepatic XOD and cytochrome P450-2E1 activities among groups. Results suggest that tomato wine fortified with lycopene has the potential to protect against ethanol-induced oxidative stress via regulation of antioxidant or pro-oxidant enzymes and alcohol metabolizing enzyme activities in plasma, erythrocyte and liver.