Resveratrol protects rat striatal slices against anoxia-induced dopamine release

Abstract

Incubation of rat striatal slices in anoxic medium caused significant alterations in dopamine (DA) and 3,4-dihydroxyphenylacetic acid (DOPAC) outputs; while DA release increased several times, 50% decline in DOPAC output was observed under this condition. Tissue ATP level, on the other hand, was decreased 40% by anoxia. Presence of resveratrol in the medium decreased anoxia-induced DA release in a concentration-dependent manner. Enhanced DA output, however, was declined slightly by epicatechine and catechine, and not altered significantly by morin hydrate and quercetin dehydrate which are other penolic compounds present in the red wine. In contrary to DA output, anoxia-induced decline in tissue ATP level was not ameliorated by resveratrol. In addition to anoxia, resveratrol, as observed with DA uptake blocker nomifensine, also reduced DA release stimulated by ouabain. Efficiencies of both resveratrol and nomifensine to attenuate ouabain-induced DA output, however, were closely dependent on ouabain concentration in the medium. These results indicate that some phenolic compounds, particularly resveratrol decrease anoxia-induced DA output and appear promising agents to improve the alterations occurred under anoxic-ischemic conditions.