抄録
Purpose: The purpose of this study was to select wines with strong anti-glycation effects based on grape variety, region, and vinification method through basic experiments, and to clarify whether consumption of these wines has an effect on the inhibition of AGE accumulation in human blood.
Methods: Study subjects were 60 men and women between the ages of 20 and 65 who were able to consume alcohol. The study design was a prospective crossover open-labeled randomized controlled trial. In the basic study, various wines were added to a human serum albumin (HSA)-glucose glycation model and the effect of glycation inhibition was evaluated by measuring fluorescent AGE production. Study participants consumed 125 mL per day of either wine or mineral water, which has strong anti-glycation effects in basic research and is available for human comparative studies, 6 days per week for 4 continuous weeks. The AGE accumulation level in the body was measured by an AGEs sensor and the stress level by a stress measuring instrument (VM500) before and after ingestion for a total of 4 times. In addition, an email questionnaire regarding lifestyle influences on AGE accumulation was administered weekly.
Results: The target wine for intake was a red wine (La Forge Estate Pinot Noir containing 13.5 mL/100 mL of alcohol. The intake was set at 125 mL with the IC50 calculated based on the anti-glycation effect of aminoguanidine. There were 48 research collaborators. Nine persons whose response rate to the questionnaire results was less than 50% and six persons who were absent from at least one measurement session were excluded. A decrease in AGE levels was observed in the wine intake group, and an increase in AGE levels was observed in the mineral water group, Although the difference was not significant (p = 0.16). A comparison of the Week 2-5 group (early June to mid-July) and s Week 8-11 group (late July to early September) groups showed a strong decreasing trend in AGE levels before and after wine consumption (p = 0.06). Women also showed a trend toward lower AGEs after wine consumption (p = 0.07). Overlapping analysis with the time of administration showed a significant decrease in AGEs in women in the Week 8-11 group who consumed wine (p = 0.02).
Conclusion: Wine consumption was suggested to inhibit the accumulation of AGEs. In particular, the effect of AGEs due to ultraviolet light was less pronounced in women who used sunscreen on a daily basis, suggesting that the effect of AGE accumulation inhibition was achieved in the latter half of the group, when the amount of ultraviolet light reaches its peak.
