Effects of resveratrol and ethanol on production of pro-inflammatory factors from endotoxin activated murine macrophages

AIM: To study the interaction of resveratrol and ethanol on the production of pro-inflammatory factors from activated murine peritoneal macrophages (MPM). METHODS: NO production was measured with Griess assay; IL-1 production was measured through thymocyte co-stimulating assay; IL-6 and TNF-alpha were detected by ELISA method. RESULTS: Resveratrol (6.25, 12.5, 25 mumol/L) and ethanol (0.2%, 0.8%) synergistically inhibited the 24 h production of NO from lipopolysaccharide (LPS, 1 mg/L) and IFN-gamma (5 kU/L) stimulated MPM; resveratrol at higher dose (25 mumol/L) also inhibited IL-6 production. Ethanol additively strengthened this effect. Ethanol had no significant influence on 24 h MPM IL-1 production, but it promoted the ability of resveratrol on enhancing the IL-1 release from activated MPM. Low doses of ethanol inhibited 24 h production of TNF-alpha, however, both dose of ethanol enhanced the promoting effect of resveratrol on TNF-alpha production. CONCLUSION: Resveratrol and ethanol can interact to influence the production of macrophage function molecules, which is noteworthy in evaluating the health-care effect of wine consumption.