Less Damaging Effect of Whisky in Rat Stomachs in Comparison with Pure Ethanol

Abstract

Background/Aim: Ellagic acid (EA), one of the polyphenols that are abundantly contained in whisky as a nonalcoholic component, has antioxidant and anti-inflammatory activities. In the present study, we compared the action of whisky and pure ethanol on the rat gastric mucosa, and examined the role of EA in the less-damaging effect of whisky in the stomach. Methods: Under urethane anesthesia, a rat stomach was mounted in an ex vivo chamber, perfused with saline, and the transmucosal potential difference (PD) was measured before and after exposure to whisky (Yamazaki, Suntory) and ethanol (43%). In a separate study, the animals were given whisky or ethanol (1 ml, 43%) p.o. under unanesthetized conditions, killed 1 h later, and the gastric mucosa was examined for hemorrhagic lesions. Results: Both whisky and ethanol caused a PD reduction, resulting in damage in the stomach, but these responses were less marked in the case of whisky. Although the reduced PD recovered gradually after removal of ethanol, this process was significantly expedited by co-application of EA (80 µg/ml), the recovery rate being much the same as that observed after exposure to whisky. The less-damaging effect of whisky was confirmed in unanesthetized rats after p.o. administration of these agents. In addition, EA (1–30 mg/kg), administered p.o. together with absolute ethanol (99.9%), reduced the severity of gastric lesions induced by ethanol, in a dose-dependent manner, and the effect at 30 mg/kg was equivalent to that obtained by the whisky component containing several low- and high-molecular-weight polyphenols. EA had a scavenging action against both oxygen and hydroxyl radicals in vitro, the effect being equivalent to that of catechol or α-tocopherol. Conclusion: These results suggest that whisky is less irritating to the gastric mucosa, as compared with pure ethanol, and this property of whisky may be explained by EA, one of polyphenols contained in whisky, and its radical scavenging action.

Less Irritative Action of Wine and Japanese Sake in Rat Stomachs: A Comparative Study with Ethanol

“…Data are presented as the mean ± SE of values determined from six wells. *Significantly different from control, at P < 0.05. containing 15% ethanol also caused a reduction in PD and induced hemorrhagic lesions when the stomach was irrigated with acid, consistent with our previous study (7). However, neither white wine nor Japanese sake reduced gastric PD, despite the fact that both contained ethanol at the same concentration (13-15%) as the diluted whiskey.…”

“…trouble in the stomach. Alcoholic beverages, in general, contain nonalcoholic components that may afford protection in the stomach against ethanol (7,9). It is possible that some of these components provide protection against the irritative action of ethanol.…”

“…The methods used for determining transmucosal potential difference (PD) and gastric perfusion were as described in our previous papers (7,10). Briefly, under urethane anesthesia (1.25 g/kg, i.p.…”

Quercetin and Ellagic Acid in Gastric Ulcer Prevention: An Integrated Scheme of the Potential Mechanisms of Action From in Vivo Study

“…EA possesses a wide spectrum of pharmacological activities such as anticancer [20], antiallergic [21], antimalarial [22], antiwrinkle [23], antiglycative, anti-inflammatory [24], and antioxidant [25]. In fact, EA has been found to exhibit a potential scavenging action on superoxide anion and hydroxyl anion in vitro [26]. EA can produce a dose-dependent bactericidal effect on H. pylori [27].…”

Potent inhibitory effect of alcoholic beverages upon gastrointestinal passage of food and gallbladder emptying

“…The protocol of our study did not permit us to explain why just whisky, and not the 43.5 %vol ethanol solution, exerted the effect mentioned. One would think, however, of an inhibitory role of compounds which are contained in this beverage as a result of the technological process of its production [13]. …”