Hypolipidemic Effects of Red Wine Made from V. didii. Foëx in Rats Feed with High Fat Diet
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Abstract:
In this study, SPF grade SD rats were used as experimental animals to study the hypolipidemic effects and possible mechanism of red wine made from V. didii. Fo?x. The results showed that the content of triglyceride in the serum of rats was significantly reduced by V. didii. Fo?x Wine, and the content of total cholesterol in the serum of rats was significantly reduced to 1.67 mmol/L under the low dose (p<0.05); the content of LDL-C was significantly reduced under medium dose of V. didii. Fo?x Wine (p<0.01), and the content of HDL-C was significantly increased to 0.97 mmol/L under the medium dose (p<0.05). Treatments with V. didii. Fo?x wine significantly increased the activities of SOD and GSH-Px (p<0.01), but reduced the content of MDA in the serum (p<0.05). The results of Q-PCR showed that red wine promoted the expression of LCAT (1.47 times), MCD (2.21 times), and CPT-1 (1.31 times) genes in high-fat rats, and inhibited the up-regulation of negatively regulated genes such as ACAT1 (1.95 times), DGAT2 (1.43 times), and UCP2 (1.98 times). The results of this study demonstrate that proper amount of V. didii. Fo?x Wine can reduce blood lipid levels in rats on a high-fat diet, promote liver lipid metabolism, and resist to high-fat induced lipid peroxidation. Moreover, the hypolipidemic effects of V. didii. Fo?x Wine may be related to the regulation of key gene expression of liver lipid metabolism and related enzyme activity.
