Compounds in Red Wine Activate Fat-Regulating Gene

They found that SIRT1 activated fat mobilization in white adipocytes. Upon food withdrawal, the Sirt1 protein bound to and repressed genes controlled by the fat regulator PPAR-gamma (peroxisome proliferator-activated receptor-gamma), including genes mediating fat storage. Sirt1 repressed PPAR-gamma by docking with its cofactors NCoR (nuclear receptor co-repressor) and SMRT (silencing mediator of retinoid and thyroid hormone receptors). These findings were reported in the June 17, 2004, issue of Nature.

It had been shown previously that resveratrol, a compound found in grape skins and in red wine, increased the activity of SIR2 in yeast and increased the lifespan of yeast cells up to 70%. The current study revealed that the mouse SIRT1 gene demonstrated a similar response to stimulus by resveratrol.

"When cells were exposed to resveratrol, our studies showed a pretty dramatic reduction in the conversion to fat cells and a lesser but still significant increase in the mobilization of existing fat, or the rate at which the cells metabolized stored fat,” said contributing author Dr. Mark Leid, professor of pharmacology at Oregon State University. "This clearly could be one of the explanations for the health benefits that some researchers believe can be linked to moderate red wine consumption.”

He explained that it would be very premature to suggest that supplements of resveratrol would have any benefits, because this compound oxidizes very quickly and easily loses its metabolic effectiveness. "But we do know that red wine has fairly high levels of the compound, and this study would suggest at least one mechanism for possible health benefits of red wine,” he added. "It may help prevent fat development and storage.”



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