Cabernet Sauvignon wine polysaccharides attenuate sepsis inflammation and lethality in mice

Cabernet Sauvignon red wine is produced from Vitis vinifera grapes. The similarity between polysaccharides extracted from commercial Cabernet Sauvignon wines from three vintages and in vivo anti-inflammatory properties were investigated by researchers in Brazil.
Their study demonstrated that the wines have similar polysaccharide patterns even though they were produced in different years. The researchers also investigated the effects of polysaccharides on the model of polymicrobial sepsis in mice. Subcutaneous and oral administration of polysaccharides reduced the mice mortality rate. Polysaccharides showed an anti-inflammatory effect reducing leukocyte migration, inhibiting pro-inflammatory cytokines and increasing the IL-10 anti-inflammatory cytokine production. The polysaccharides also decreased AST, ALT, bilirubin, urea and creatinine serum levels, indicating a protective effect against lung, liver and kidney injury.
Cabernet Sauvignon wine polysaccharides demonstrated a potent anti-inflammatory effect in the sepsis model, which may indicate beneficial effects of moderate consumption of wine for human health.
Source: Cabernet Sauvignon wine polysaccharides attenuate sepsis inflammation and lethality in mice. Bezerra IL, Caillot ARC, Oliveira AF, Santana-Filho AP, Sassaki GL. Carbohydr Polym. 2019 Apr 15;210:254-263.