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

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 -1day -1as 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 -1day -1(not significant), respectively. Moderate alcohol consumption does not induce significant short-term changes in the whole-body protein turnover of healthy adults.