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Microbial metabolites, but not other phenolics derived from grape seed phenolic extract, are transported through differentiated Caco-2 cell monolayers.
- Source :
-
Food chemistry [Food Chem] 2013 Jun 01; Vol. 138 (2-3), pp. 1564-73. Date of Electronic Publication: 2012 Nov 08. - Publication Year :
- 2013
-
Abstract
- Grape seed phenolic extract (GSE) is predicted to have health benefits, even though its bioavailability, including digestibility, permeability and ultimate metabolism, are still poorly understood. In vitro gastric and pancreatic digestion and in vitro ileal and faecal fermentation were combined with Caco-2 cell permeability studies for GSE samples. Qualitatively, there was no change in type/number of GSE compounds following gastric and pancreatic digestion and LC-MS analysis. However, the monomers were significantly (P<0.05) increased after gastric digestion, along with a significant (P<0.05) decrease in polymers. In addition, all forms of phenolic compounds decreased following pancreatic digestion. However, none of the original GSE phenolic compounds passed the Caco-2 cell monolayer, since all were recovered in the apical compartment. In contrast, the two intestinal microbiota metabolites with deprotonated molecular weights of [M-H]-165/121 and 193/175, that were found both in the ileal and faecal fermented samples, passed the Caco-2 cell monolayer.<br /> (Copyright © 2012 Elsevier Ltd. All rights reserved.)
- Subjects :
- Biological Transport
Caco-2 Cells
Cell Differentiation
Digestion
Grape Seed Extract analysis
Humans
Intestines chemistry
Intestines cytology
Intestines microbiology
Metagenome
Models, Biological
Phenols analysis
Stomach physiology
Vitis chemistry
Bacteria metabolism
Grape Seed Extract metabolism
Intestinal Mucosa metabolism
Phenols metabolism
Vitis metabolism
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 138
- Issue :
- 2-3
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 23411282
- Full Text :
- https://doi.org/10.1016/j.foodchem.2012.09.103