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Kruk A, Popowski D, Roszko MŁ, Granica S, Piwowarski JP. Heterogeneity of transport and metabolism of Tormentillae rhizoma constituents across human intestinal epithelium cellular model. Food Res Int 2024; 188:114326. [PMID: 38823825 DOI: 10.1016/j.foodres.2024.114326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 03/29/2024] [Accepted: 04/16/2024] [Indexed: 06/03/2024]
Abstract
Tormentilla erecta (L.) Raeusch is a widespread plant in Europe and Western Asia. Its rhizomes (Tormentilae rhizoma) are the main ingredient of herbal alcoholic beverages and can be used as a natural preservative in beer production. Apart from its unique taste qualities, therapeutic properties in gastrointestinal tract ailments are attributed to the tincture obtained from Tormentillae rhizoma. The presented research aimed to determine the mutual relationship between the components of Tormentillae tincture, present in popular alcoholic beverages, and intestinal epithelium (Caco-2 cell monolayers). A comprehensive qualitative and quantitative analysis of the tincture was performed, including the determination of condensed and hydrolyzable tannins as well as triterpenoids (UHPLC-DAD-MS/MS). Incubation of the tincture with Caco-2 monolayers has shown that only triterpenes pass through the monolayer, while condensed tannins are mainly bound to the monolayer surface. Ellagic acid derivatives were the only components of the Tormentillae tinctura being metabolized by cell monolayers to the compounds not previously described in the literature, which may be crucial in the treatment of intestinal diseases with inflammatory background.
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Affiliation(s)
- Aleksandra Kruk
- Microbiota Lab, Department of Pharmaceutical Biology, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1 Street, 02-097 Warsaw, Poland.
| | - Dominik Popowski
- Microbiota Lab, Department of Pharmaceutical Biology, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1 Street, 02-097 Warsaw, Poland; Department of Food Analysis, Institute of Agricultural and Food Biotechnology - State Research Institute, Rakowiecka 36 Street, 02-532 Warsaw, Poland.
| | - Marek Ł Roszko
- Department of Food Analysis, Institute of Agricultural and Food Biotechnology - State Research Institute, Rakowiecka 36 Street, 02-532 Warsaw, Poland.
| | - Sebastian Granica
- Department of Pharmaceutical Biology, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1 Street, 02-097 Warsaw, Poland.
| | - Jakub P Piwowarski
- Microbiota Lab, Department of Pharmaceutical Biology, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1 Street, 02-097 Warsaw, Poland.
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In vitro digestion of binary mixture of α-tocopherol and γ-oryzanol in oil-in-water emulsion: Changes in stability and antioxidant potential. Food Res Int 2022; 159:111606. [DOI: 10.1016/j.foodres.2022.111606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 06/26/2022] [Accepted: 06/28/2022] [Indexed: 11/23/2022]
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3
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Iftikhar M, Iftikhar A, Zhang H, Gong L, Wang J. Transport, metabolism and remedial potential of functional food extracts (FFEs) in Caco-2 cells monolayer: A review. Food Res Int 2020; 136:109240. [PMID: 32846508 DOI: 10.1016/j.foodres.2020.109240] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 03/28/2020] [Accepted: 04/11/2020] [Indexed: 02/07/2023]
Abstract
Caco-2, a human intestinal carcinoma cell line, has been used to test the absorption and transport mechanism of functional foods and drugs across the intestinal epithelium in order to study their antioxidant, anticancer and anti-inflammatory activities. Caco-2 cells represent the morphological and functional characteristics of small intestinal cells and capable of expressing brush borders, tight junctions, intestinal efflux and uptake transporters which regulate permeation of drugs and functional food extracts from intestinal lumen to systemic circulation. The integrity of the Caco-2 monolayer is controlled by establishing the TEER between 200 and 1000 O per cm2. FFEs affect intestinal permeability by adjusting the tight junction proteins between the cells in order to maintain the epithelial barrier function. Because of the side effects of medicines, there is an increased interest in functional food extracts (FFEs) as drug substitutes. Functional foods undergo intricate transport processes and biotransformation after oral administration. Metabolism and transport studies of FFEs in Caco-2 cells are very important for determining their bioavailability. Functional foods and their constituents produce anti-proliferative and anti-cancer effects through apoptosis, cell cycle arrest and inhibition of various signal transduction pathways across Caco-2 cell lines. The current review has summarized the anti-inflammation, anticancer, antioxidant and cholesterol lowering potential of FFEs using Caco-2 cells through reducing local inflammatory signals, production of ROS and lipid accumulation. The transport, bioavailability, metabolism, mechanisms of actions, cellular pathways adopted by FFEs across Caco-2 cell lines are predominantly affected by their molecular weight, structures and physicochemical properties. These studies are beneficial for investigating the different mechanisms of action of FFEs in the human body.
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Affiliation(s)
- Maryam Iftikhar
- Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology & Business University, Beijing 100048, China
| | - Asra Iftikhar
- Department of Pharmacy, Faculty of Pharmaceutical Sciences, The University of Faisalabad (TUF), Faisalabad 38000, Pakistan
| | - Huijuan Zhang
- Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology & Business University, Beijing 100048, China.
| | - Lingxiao Gong
- Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology & Business University, Beijing 100048, China
| | - Jing Wang
- Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology & Business University, Beijing 100048, China.
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Chen H, Yao Y. Phytoglycogen to increase lutein solubility and its permeation through Caco-2 monolayer. Food Res Int 2017; 97:258-264. [DOI: 10.1016/j.foodres.2017.04.021] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Revised: 04/17/2017] [Accepted: 04/17/2017] [Indexed: 11/16/2022]
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Kryževičūtė N, Jaime I, Diez AM, Rovira J, Venskutonis PR. Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf-life of beef burgers. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13460] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nora Kryževičūtė
- Department of Food Science and Technology; Kaunas University of Technology; Radvilėnų Road, 19 Kaunas LT-50254 Lithuania
| | - Isabel Jaime
- Department of Biotechnology and Food Science; University of Burgos; Plaza Misael Bañuelos s/n Burgos 09001 Spain
| | - Ana M. Diez
- Department of Biotechnology and Food Science; University of Burgos; Plaza Misael Bañuelos s/n Burgos 09001 Spain
| | - Jordi Rovira
- Department of Biotechnology and Food Science; University of Burgos; Plaza Misael Bañuelos s/n Burgos 09001 Spain
| | - Petras Rimantas Venskutonis
- Department of Food Science and Technology; Kaunas University of Technology; Radvilėnų Road, 19 Kaunas LT-50254 Lithuania
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Van Hecke T, Wouters A, Rombouts C, Izzati T, Berardo A, Vossen E, Claeys E, Van Camp J, Raes K, Vanhaecke L, Peeters M, De Vos WH, De Smet S. Reducing Compounds Equivocally Influence Oxidation during Digestion of a High-Fat Beef Product, which Promotes Cytotoxicity in Colorectal Carcinoma Cell Lines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1600-1609. [PMID: 26836477 DOI: 10.1021/acs.jafc.5b05915] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
We studied the formation of malondialdehyde, 4-hydroxy-nonenal, and hexanal (lipid oxidation products, LOP) during in vitro digestion of a cooked low-fat and high-fat beef product in response to the addition of reducing compounds. We also investigated whether higher LOP in the digests resulted in a higher cyto- and genotoxicity in Caco-2, HT-29 and HCT-116 cell lines. High-fat compared to low-fat beef digests contained approximately 10-fold higher LOP concentrations (all P < 0.001), and induced higher cytotoxicity (P < 0.001). During digestion of the high-fat product, phenolic acids (gallic, ferulic, chlorogenic, and caffeic acid) displayed either pro-oxidant or antioxidant behavior at lower and higher doses respectively, whereas ascorbic acid was pro-oxidant at all doses, and the lipophilic reducing compounds (α-tocopherol, quercetin, and silibinin) all exerted a clear antioxidant effect. During digestion of the low-fat product, the hydrophilic compounds and quercetin were antioxidant. Decreases or increases in LOP concentrations amounted to 100% change versus controls.
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Affiliation(s)
- Thomas Van Hecke
- Laboratory of Animal Nutrition and Animal Product Quality, Ghent University , B-9090 Melle, Belgium
| | - An Wouters
- Center for Oncological Research, University of Antwerp , B-2610 Wilrijk, Belgium
| | - Caroline Rombouts
- Cell Systems and Cellular Imaging Research Group, Ghent University , B-9000 Ghent, Belgium
- Laboratory of Chemical Analysis, Ghent University , B-9820 Merelbeke, Belgium
| | - Tazkiyah Izzati
- Cell Systems and Cellular Imaging Research Group, Ghent University , B-9000 Ghent, Belgium
| | - Alberto Berardo
- Laboratory of Animal Nutrition and Animal Product Quality, Ghent University , B-9090 Melle, Belgium
| | - Els Vossen
- Laboratory of Animal Nutrition and Animal Product Quality, Ghent University , B-9090 Melle, Belgium
| | - Erik Claeys
- Laboratory of Animal Nutrition and Animal Product Quality, Ghent University , B-9090 Melle, Belgium
| | - John Van Camp
- Unit of Food Chemistry and Human Nutrition, Ghent University , B-9000 Ghent, Belgium
| | - Katleen Raes
- Laboratory of Food Microbiology and Biotechnology, Ghent University , B-8500 Kortrijk, Belgium
| | - Lynn Vanhaecke
- Laboratory of Chemical Analysis, Ghent University , B-9820 Merelbeke, Belgium
| | - Marc Peeters
- Center for Oncological Research, University of Antwerp , B-2610 Wilrijk, Belgium
| | - Winnok H De Vos
- Cell Systems and Cellular Imaging Research Group, Ghent University , B-9000 Ghent, Belgium
- Laboratory of Cell Biology & Histology, University of Antwerp , B-2020 Antwerp, Belgium
| | - Stefaan De Smet
- Laboratory of Animal Nutrition and Animal Product Quality, Ghent University , B-9090 Melle, Belgium
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A comprehensive review on in vitro digestion of infant formula. Food Res Int 2015; 76:373-386. [DOI: 10.1016/j.foodres.2015.07.016] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2015] [Revised: 06/30/2015] [Accepted: 07/10/2015] [Indexed: 11/22/2022]
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Moroney NC, O'Grady MN, Lordan S, Stanton C, Kerry JP. Seaweed polysaccharides (laminarin and fucoidan) as functional ingredients in pork meat: an evaluation of anti-oxidative potential, thermal stability and bioaccessibility. Mar Drugs 2015; 13:2447-64. [PMID: 25903283 PMCID: PMC4413220 DOI: 10.3390/md13042447] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2015] [Revised: 03/28/2015] [Accepted: 03/30/2015] [Indexed: 11/17/2022] Open
Abstract
The anti-oxidative potential of laminarin (L), fucoidan (F) and an L/F seaweed extract was measured using the DPPH free radical scavenging assay, in 25% pork (longissimus thoracis et lumborum (LTL)) homogenates (TBARS) (3 and 6 mg/mL) and in horse heart oxymyoglobin (OxyMb) (0.1 and 1 mg/mL). The DPPH activity of fresh and cooked minced LTL containing L (100 mg/g; L100), F100 and L/F100,300, and bioaccessibility post in vitro digestion (L/F300), was assessed. Theoretical cellular uptake of antioxidant compounds was measured in a transwell Caco-2 cell model. Laminarin displayed no activity and fucoidan reduced lipid oxidation but catalysed OxyMb oxidation. Fucoidan activity was lowered by cooking while the L/F extract displayed moderate thermal stability. A decrease in DPPH antioxidant activity of 44.15% and 36.63%, after 4 and 20 h respectively, indicated theoretical uptake of L/F antioxidant compounds. Results highlight the potential use of seaweed extracts as functional ingredients in pork.
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Affiliation(s)
- Natasha C Moroney
- Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College, Cork, Ireland.
| | - Michael N O'Grady
- Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College, Cork, Ireland.
| | - Sinéad Lordan
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
| | | | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College, Cork, Ireland.
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Olmedilla-Alonso B, Jiménez-Colmenero F, Sánchez-Muniz FJ. Development and assessment of healthy properties of meat and meat products designed as functional foods. Meat Sci 2013; 95:919-30. [PMID: 23623320 DOI: 10.1016/j.meatsci.2013.03.030] [Citation(s) in RCA: 126] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2013] [Revised: 03/18/2013] [Accepted: 03/19/2013] [Indexed: 10/27/2022]
Abstract
This review deals with the two major aspects to be considered in the context of meat-based functional foods and human health. One involves the different strategies used to improve (increase or reduce) the presence of bioactive (healthy and unhealthy) compounds in meat and meat products in order to develop potential meat-based functional foods; these strategies are basically concerned with animal production practices, meat processing and storage, distribution and consumption conditions. Since the link between the consumption of those foods and their potentially beneficial effects (improving health and/or reducing the risk of several chronic diseases) needs to be demonstrated scientifically, the second aspect considered is related to intervention studies to examine the functional capacity of meat-based potentially functional foods in humans, discussing how the functionality of a food can be assessed in terms of its effects on health in relation to both target body functions and risk factors.
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Investigation on the Binding Behavior of Ellagic Acid to Human Serum Albumin in Aqueous Solution. J SOLUTION CHEM 2012. [DOI: 10.1007/s10953-012-9938-9] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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11
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DNA interaction studies of sesamol (3,4-methylenedioxyphenol) food additive. Mol Biol Rep 2012; 40:1173-9. [DOI: 10.1007/s11033-012-2159-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2012] [Accepted: 10/06/2012] [Indexed: 10/27/2022]
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Mari Kannan M, Darlin Quine S. Ellagic acid protects mitochondria from β-adrenergic agonist induced myocardial damage in rats; evidence from in vivo, in vitro and ultra structural study. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.09.018] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.11.092] [Citation(s) in RCA: 144] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Hayes J, Stepanyan V, Allen P, O’Grady M, Kerry J. Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.05.020] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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