Original research articlePostprandial effects of wine consumption on Platelet Activating Factor metabolic enzymes

- PAF biosynthetic enzymes activity is increased postprandially.
- Wine micro-constituents decrease PAF biosynthetic enzymes activity postprandially.
- Protective effect of wine consumption is partly due to decreased PAF biosynthesis.

Platelet Activating factor (PAF) is a potent inflammatory mediator that is involved in the initiation and the prolongation of atherosclerosis. The purpose of the study was to investigate the effect of wine consumption on the activity of PAF metabolic enzymes and on IL-6 levels as a cytokine inflammatory marker. Healthy men participated in 4 daily trials and consumed a standardized meal along with Robola wine (trial R), or Cabernet Sauvignon (trial CS), or ethanol solution (trial E), or water (trial W).A significant trial effect was found in the activity of lyso-PAF acetyltransferase (Lyso-PAF AT) (ptrial = 0.01). In specific, R trial decreased enzyme activity compared to E trial (p = 0.03) while a trend for differentiation was observed between CS trial and E one (p = 0.06) as well as between R trial and W one (p = 0.07). Concerning PAF-cholinephosphotransferase (PAF-CPT) activity, a significant trial effect was found (ptrial < 0.00). Specifically, both R (p = 0.002) and CS (p = 0.001) trials decreased enzyme activity compared to E trial. Concerning lipoprotein-associated phospholipase A2 (LpPLA2) no time either trial effect was observed. Concerning IL-6 levels a significant time effect was found (ptime < 0.00) while no trial effect was revealed.In conclusion, the protective effect of wine consumption could partly be explained through the modulation of PAF metabolism by wine micro-constituents that lead to lower PAF levels.