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Effect of ethanol and red wine on ochratoxin a-induced experimental acute

nephrotoxicity.http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed & cmd=Retri\

eve & dopt=AbstractPlus & list_uids=16104822 & query_hl=3 & itool=pubmed_docsum

1: J Agric Food Chem. 2005 Aug 24;53(17):6924-9

Bertelli AA,

Migliori M,

Filippi C,

Gagliano N,

Donetti E,

Panichi V,

Scalori V,

Colombo R,

Mannari C,

Tillement JP,

Giovannini L.

University of Milan, Milan, Italy.

Ochratoxin A (OTA), is a nephrotoxic mycotoxin present in wine, which is

nephrotoxic in humans. Our working hypothesis is that natural substances in wine

may counteract OTA toxicity. Thirty-six rats were randomized to OTA dissolved in

saline, red wine, or 13.5% ethanol or to OTA-free wine, ethanol, or saline. OTA

(289 microg/kg of body weight/48 h) was administered by gastric gavage for 2

weeks. Serum creatinine, tubular enzymuria, renal lipohydroperoxides (LOOH),

reduced (GSH) and oxidized (GSSG) glutathione, and renal superoxide dismutase

activity (SOD) were determined in renal tissue. OTA alone produced significant

increases in renal lipoperoxides and significant decreases in SOD and GSH/GSSG

ratio. In red wine or ethanol, OTA was less nephrotoxic, reducing oxidative

damage as revealed by LOOH. In OTA-wine and OTA-ethanol groups, SOD activity was

higher than in the OTA-treated one, suggesting that both ethanol and

nonalcoholic fractions may preserve antioxidant reserve.

GSH/GSSG ratio was significantly preserved only in the OTA-wine group and not

in OTA-ethanol. Red wine may exert a protective effect against OTA

nephrotoxicity by limiting oxidative damage. The ostensible protection afforded

by ethanol deserves further investigation.

PMID: 16104822 [PubMed - indexed for MEDLINE]

~Haley