A phenolic extract from grape by-products and its main hydroxybenzoic acids protect Caco-2 cells against pro-oxidant induced toxicity

Food and Chemical Toxicology

Volumn 88, Issue , 2016, Pages 65-74

  Wang, S ^a   Mateos, R ^a   Goya, L ^a   Amigo Benavent, M ^a   Sarria B ^a   Bravo, L ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Antioxidant; Caco 2 cells; Gallic acid; Grape by product; Oxidative stress; Syringic acid

Indexed keywords

CARBONYL DERIVATIVE; GALLIC ACID; GLUTATHIONE; GLUTATHIONE PEROXIDASE; HYDROXYBENZOIC ACID; OXIDOREDUCTASE; PHENOL; PHENOL DERIVATIVE; REACTIVE OXYGEN METABOLITE; SYRINGIC ACID; TERT BUTYL HYDROPEROXIDE; VITIS VINIFERA EXTRACT; BIOLOGICAL MARKER; HYDROXYBENZOIC ACID DERIVATIVE; OXIDIZING AGENT; PLANT EXTRACT;

ARTICLE; CACO 2 CELL LINE; CELL PROTECTION; CONTROLLED STUDY; CYTOTOXICITY; ENZYME ACTIVITY; GRAPE; HEALTH PROMOTION; HUMAN; HUMAN CELL; OXIDATIVE STRESS; WINE INDUSTRY; CACO-2 CELL LINE; CELL SURVIVAL; CHEMISTRY; DOSE RESPONSE; DRUG EFFECTS; VITIS;

BIOMARKERS; CACO-2 CELLS; CELL SURVIVAL; DOSE-RESPONSE RELATIONSHIP, DRUG; HUMANS; HYDROXYBENZOATES; OXIDANTS; OXIDATIVE STRESS; PLANT EXTRACTS; VITIS;

EID: 84951857313     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2015.12.005     Document Type: Article

References (47)

1. Alía M., Ramos S., Mateos R., et al. Response of the antioxidant defense system to tert-butyl hydroperoxide and hydrogen peroxide in a human hepatoma cell line (HepG2). J. Biochem. Mol. Toxicol. 2005, 19:119-128.
2. Alía M., Ramos S., Mateos R., et al. Quercetin protects human hepatoma HepG2 against oxidative stress induced by tert-butyl hydroperoxide. Toxicol. Appl. Pharmacol. 2006, 212:110-118.
3. Amigo-Benavent M., Clemente A., Caira S., et al. Use of phytochemomics to evaluate the bioavailability and bioactivity of antioxidant peptides of soybean β-conglycinin. Electrophoresis 2014, 35:1582-1589.
4. Artursson P., Karlsson J. Correlation between oral drug absorption in humans and apparent drug permeability coefficients in human intestinal epithelial (Caco-2) cells. Biochem. Biophys. Res. Commun. 1991, 175:880-885.
5. Baeza G., Amigo-Benavent M., Sarriá B., et al. Green coffee hydroxycinnamic acids but not caffeine protect human HepG2 cells against oxidative stress. Food Res. Int. 2014, 62:1038-1046.
6. Bravo L. Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. Nutr. Rev. 1998, 56:317-333.
7. Bravo L., Saura-Calixto F. Characterization of dietary fiber and the in vitro indigestible fraction of grape pomace. Am. J. Enol. Vitic. 1998, 49:135-141.
8. Chen C.H., Liu T.Z., Chen C.H., et al. The efficacy of protective effects of tannic acid, gallic acid, ellagic acid, and propyl gallate against hydrogen peroxide-induced oxidative stress and DNA damages in IMR-90 cells. Mol. Nutr. Food Res. 2007, 51:962-968.
9. Choi S.-K., Zhang X.-H., Seo J.-S. Suppression of oxidative stress by grape seed supplementation in rats. Nutr. Res. Pract. 2012, 6:3-8.
10. Dalle-Donne I., Rossi R., Giustarini D., et al. Protein carbonyl groups as biomarkers of oxidative stress. Clin. Chim. Acta 2003, 329:23-38.
11. Deiana M., Loru D., Incani A., et al. Wine extracts from Sardinian grape varieties attenuate membrane oxidative damage in Caco-2 cell monolayers. Food Chem. 2012, 134:2105-2113.
12. Fernández-Millán E., Ramos S., Alvarez C., et al. Microbial phenolic metabolites improve glucose-stimulated insulin secretion and protect pancreatic beta cells against oxidative stress via ERKs and PKC pathways. Food Chem. Toxicol. 2014, 66:245-253.
13. Ferruzzi M.G., Lobo J.K., Janle E.M., et al. Bioavailability of gallic acid and catechins from grape seed polyphenol extract is improved by repeated dosing in rats: implications for treatment in Alzheimer's disease. J. Alzheimers Dis. 2009, 18:113-124.
14. Forester S.C., Waterhouse A.L. Gut metabolites of anthocyanins, gallic acid, 3-O-methylgallic acid, and 2, 4, 6-trihydroxybenzaldehyde, inhibit cell proliferation of Caco-2 cells. J. Agric. Food Chem. 2010, 58:5320-5327.
15. García-Lomillo J., González-San José M.L., Del Pino-García R., et al. Antioxidant and antimicrobial properties of wine byproducts and their potential uses in the food industry. J. Agric. Food Chem. 2014, 62:12595-12602.
16. Georgiev V., Ananga A., Tsolova V. Recent advances and uses of grape flavonoids as nutraceuticals. Nutrients 2014, 6:391-415.
17. Giovannelli L., Testa G., De Filippo C., et al. Effect of complex polyphenols and tannins from red wine on DNA oxidative damage of rat colon mucosa in vivo. Eur. J. Nutr. 2000, 39:207-212.
18. Halliwell B. Cell culture, oxidative stress, and antioxidants: avoiding pitfalls. Biomed. J. 2014, 37:99-105.
19. Hissin P.J., Hilf R. A fluorometric method for determination of oxidized and reduced glutathione in tissues. Anal. Biochem. 1976, 74:214-226.
20. Inoue M., Suzuki R., Sakaguchi N., et al. Selective induction of cell death in cancer cells by gallic acid. Biol. Pharm. Bull. 1995, 18:1526-1530.
21. Isuzugawa K., Inoue M., Ogihara Y. Catalase contents in cells determine sensitivity to the apoptosis inducer gallic acid. Biol. Pharm. Bull. 2001, 24:1022-1026.
22. Itoh A., Isoda K., Kondoh M., et al. Hepatoprotective effect of syringic acid and vanillic acid on CCl4-induced liver injury. Biol. Pharm. Bull. 2010, 33:983-987.
23. Kammerer D., Claus A., Carle R., et al. Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS. J. Agric. Food Chem. 2004, 52:4360-4367.
24. Konishi Y., Kobayashi S. Transepithelial transport of chlorogenic acid, caffeic acid, and their colonic metabolites in intestinal caco-2 cell monolayers. J. Agric. Food Chem. 2004, 52:2518-2526.
25. Lakshmi B.V.S., Sudhakar M., Anisha M. Neuroprotective role of hydroalcoholic extract of Vitis vinifera against aluminium-induced oxidative stress in rat brain. Neurotoxicology 2014, 41:73-79.
26. Levine R.L., Garland D., Oliver C.N., et al. Determination of carbonyl content in oxidatively modified proteins. Methods Enzymol. 1990, 186:464-478.
27. Lu Z., Nie G., Belton P.S., et al. Structure-activity relationship analysis of antioxidant ability and neuroprotective effect of gallic acid derivatives. Neurochem. Int. 2006, 48:263-274.
28. Manach C., Williamson G., Morand C., et al. Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies. Am. J. Clin. Nutr. 2005, 81:230S-242S.
29. Martín M.A., Granado-Serrano A.B., Ramos S., et al. Cocoa flavonoids up-regulate antioxidant enzymes activity via ERK1/2 pathway to protect against oxidative stress-induced apoptosis in HepG2 cells. J. Nutr. Biochem. 2010, 21:196-205.
30. Martín M.A., Fernandez-Millan E., Ramos S., et al. Cocoa flavonoid epicatechin protects pancreatic beta cell viability and function against oxidative stress. Mol. Nutr. Food Res. 2014, 58:447-456.
31. Mateos R., Pereira-Caro G., Saha S., et al. Acetylation of hydroxytyrosol enhances its transport across differentiated Caco-2 cell monolayers. Food Chem. 2011, 125:865-872.
32. Monagas M., Hernandez-Ledesma B., Gomez-Cordoves C., et al. Commercial dietary ingredients from Vitis vinifera L. leaves and grape skins: antioxidant and chemical characterization. J. Agric. Food Chem. 2006, 54:319-327.
33. Obreque-Slier E., Pena-Neira A., Lopez-Solis R., et al. Comparative study of the phenolic composition of seeds and skins from Carmenere and Cabernet Sauvignon grape varieties (Vitis vinifera L.) during ripening. J. Agric. Food Chem. 2010, 58:3591-3599.
34. Pereira-Caro G., Sarriá B., Madrona A., et al. Alkyl hydroxytyrosyl ethers show protective effects against oxidative stress in HepG2 cells. J. Agric. Food Chem. 2011, 59:5964-5976.
35. Ramos S., Rodríguez-Ramiro I., Martin M.A., et al. Dietary flavanols exert different effects on antioxidant defenses and apoptosis/proliferation in Caco-2 and SW480 colon cancer cells. Toxicol. In Vitro 2011, 25:1771-1781.
36. Rodríguez-Montealegre R., Peces R.R., Vozmediano J.L.C., et al. Phenolic compounds in skins and seeds of ten grape Vitis vinifera varieties grown in a warm climate. J. Food Compos. Anal. 2006, 19:687-693.
37. Rodríguez-Ramiro I., Ramos S., Bravo L., et al. Procyanidin B2 and a cocoa polyphenolic extract inhibit acrylamide-induced apoptosis in human Caco-2 cells by preventing oxidative stress and activation of JNK pathway. J. Nutr. Biochem. 2011, 22:1186-1194.
38. Sarriá B., Mateos R., Gallardo E., et al. Nitroderivatives of olive oil phenols protect HepG2 cells against oxidative stress. Food Chem. Toxicol. 2012, 50:3752-3758.
39. Shahrzad S., Bitsch I. Determination of gallic acid and its metabolites in human plasma and urine by high-performance liquid chromatography. J. Chromatogr. Biomed. Sci. Appl. 1998, 705:87-95.
40. Shrikhande A.J. Wine by-products with health benefits. Food Res. Int. 2000, 33:469-474.
41. Sun J., Li Y.-Z., Ding Y.-H., et al. Neuroprotective effects of gallic acid against hypoxia/reoxygenation-induced mitochondrial dysfunctions in vitro and cerebral ischemia/reperfusion injury in vivo. Brain Res. 2014, 1589:126-139.
42. Tomás-Barberán F.A., Andrés-Lacueva C. Polyphenols and health: current state and progress. J. Agric. Food Chem. 2012, 60:8773-8775.
43. Tung Y.-T., Wu J.-H., Huang C.-C., et al. Protective effect of Acacia confusa bark extract and its active compound gallic acid against carbon tetrachloride-induced chronic liver injury in rats. Food Chem. Toxicol. 2009, 47:1385-1392.
44. Welder A.A., Acosta D. Enzyme leakage as an indicator of cytotoxicity in cultured cells. Methods in Toxicology, Volume 1 Part B, In Vitro Toxicology Indicators 1994, 46-49. Academic Press, San Diego. C.A. Tyson, J.M. Frazier (Eds.).
45. Yamashita S., Furubayashi T., Kataoka M., et al. Optimized conditions for prediction of intestinal drug permeability using Caco-2 cells. Eur. J. Pharm. Sci. 2000, 10:195-204.
46. Yonguc G.N., Dodurga Y., Adiguzel E., et al. Grape seed extract has superior beneficial effects than vitamin E on oxidative stress and apoptosis in the hippocampus of streptozotocin induced diabetic rats. Gene 2015, 555:119-126.
47. Yu J., Ahmedna M. Functional components of grape pomace: their composition, biological properties and potential applications. Int. J. Food Sci. Technol. 2013, 48:221-237.