Effect of alcohol consumption on whole-body protein turnover in healthy adults

Abstract

The aim of the study was to investigate the whole-body protein turnover, either before or after continuous, moderate ethanol-induced oxidative stress by red wine consumption over a relatively short period in healthy volunteers. Ten healthy adults received an individual regular diet over 20 days. After 10 days, the subjects consumed 0.4 ml ethanol kg⁻¹ day⁻¹ as red wine together with dinner over a 10-day period. After 8 and 18 days, respectively, a ¹⁵N-labelled yeast protein was administered in a dosage of 4.2 mg kg⁻¹ body weight. Urine and faeces were collected over 48 h, respectively. The ¹⁵N-enrichment was measured by isotope ratio mass spectrometry, whereas the protein flux rates were calculated by a three-compartment model. The whole-body protein turnover without/with red wine consumption amounted to 3.73±0.6 and 3.49±0.6 g kg⁻¹ day⁻¹ (not significant), respectively. Moderate alcohol consumption does not induce significant short-term changes in the whole-body protein turnover of healthy adults.

Keywords:

• alcohol
• health
• human
• isotope application in medicine
• nitrogen-15
• ¹⁵N-labelled yeast protein
• liver function
• whole-body protein turnover

Acknowledgements

The authors thank Peter Leitzmann, MD, and Marita Schläfke for their technical assistance.