Journal of Nutrition & Food Sciences
Open Access

Abstract

Chinese Yellow Wine Could Inhibit Production of Matrixmetalloproteinase-2 Induced by Homocysteine in Cultured Rat Vascular Endothelial Cells

Zheng Ji, Hangyuan Guo, Jufang Chi, Liping Meng, Xiaoya Zhai, Changzuan Zhou, Weiliang Tang, Fukang Xu and Longbin Liu

Background: The effects of Chinese yellow wine on the production of homocysteine (Hcy) induced intracellular MMP-2 in cultured rats vascular endothelial cells (VECs) has not been investigated.
Methods: Isolation, cultivation, purification and identification of vascular endothelial cells of rat thoracic aorta in vitro were conducted. The VECs in passages 3 to 4 were used in all studies. HCY was used to induce VECs to over expressing MMP-2. Cells were divided into 5 groups: Control, Hcy, Hcy+yellow wine, Hcy+red wine, Hcy+ethanol and the cells were given different treatment for 48 h. The mRNA expression of MMP-2 was detected by FQ-PCR. The western blotting and gelatin zymography were applied to test the protein levels and the enzymatic activity of MMP-2.
Results: Hcy could significantly increase the expression and activity of MMP-2 compared with the control group, and could reach the maximum at 500 μ mol/L, cultured for 48 h. Compared with those in Hcy group, the expression and activity of MMP-2 in yellow wine and red wine groups was significantly decreased. No significant difference was shown as between the ethanol group and the Hcy group and no significant discrepancy between the yellow wine and red wine group was found.
Conclusions: The result suggest that Hcy promotes the expression and activity of MMP-2, which may play an important role in pathogenesis of atherosclerosis (AS). Treatment with yellow wine or red wine decreases Hcy-induced MMP-2 production in VECs. The attenuation of MMP-2 activation by yellow wine and red wine might contribute to their beneficial effects on the cardiovascular system.