Of the major phenolic acids formed during human microbial fermentation of tea, citrus, and soy flavonoid supplements, only 3,4-dihydroxyphenylacetic acid has antiproliferative activity
| Autor: | Koen Venema, Navindra P. Seeram, Anlong Xu, Jinxiu Lu, David Heber, Yantao Niu, Yong Liu, Liath Bensoussan, Cyrille Krul, Susanne M. Henning, Kun Gao |
|---|---|
| Přispěvatelé: | TNO Kwaliteit van Leven |
| Jazyk: | angličtina |
| Rok vydání: | 2006 |
| Předmět: |
intestine cell
prostate adenocarcinoma Citrus Antioxidant Biomedical Research tea medicine.medical_treatment gas chromatography Flavonoid Medicine (miscellaneous) Antiproliferative activity Camellia sinensis 3 4 dihydroxyphenylacetic acid human experiment chemistry.chemical_compound fermentation Bacteria (microorganisms) comparative study conference paper cancer cell mass spectrometry statistical significance Phenylacetates chemistry.chemical_classification Nutrition and Dietetics 4 hydroxyphenyl acetic acid dihydro meta coumaric acid Chemistry homovanillic acid food and beverages citrus fruit rutoside unclassified drug dialysate microbial metabolism Biochemistry Proanthocyanidin Health diet supplementation colon flora Adult in vitro study high performance liquid chromatography Colon Phenolic acids phenol derivative naringenin antineoplastic activity In Vitro Techniques 3 hydroxyphenyl acetic acid genistein Acetic acid medicine Humans flavonoid controlled study human normal human hippuric acid Flavonoids nonhuman 3 (4 hydroxy 3 methoxyphenyl)propionic acid human cell bacterial flora Hippuric acid theaflavin Phenolic acid Colonic fermentation sample colon adenocarcinoma Polyphenol concentration response 3 4-Dihydroxyphenylacetic Acid Fermentation phloroglucinolcarboxylic acid |
| Zdroj: | Journal of Nutrition, 1, 136, 52-57 |
| Popis: | Dietary flavonoids are poorly absorbed from the gastrointestinal tract. Colonic bacteria convert flavonoids into smaller phenolic acids (PA), which can be absorbed into the circulation and may contribute to the chemopreventive activity of the parent compounds. The purpose of our study was to determine whether flavonoids from green and black tea (GT, BT), citrus fruit with rutin (CF+R) and soy (S) supplements exposed to the same conditions in a dynamic in vitro model of the colon (TIM-2) will form the same phenolic acid products of microbial metabolism. About 600 mg of flavonoids from GT, BT, CF+R and S extracts were infused at t = 0 and 12 h into the TIM-2. Samples from the lumen and dialysate were collected at t = 0,4,8,12,16,24 and 28h. The flavonoid and PA concentrations were measured by HPLC and GC-MS. GT, BT, and CF+R formed 3-methoxy-4-hydroxyphenylacetic acid (3M4HPAA), 4-hydroxyphenyl acetic acid (4HPAA), 3,4-dihydroxyphenylacetic acid (3,4DHPAA), and 3-(3-hydroxyphenyl) propionic acid (3,3HPPA). BT flavonoids were also metabolized to 2,4,6-trihydroxybenzoic acid (2,4,6THBA) and CF+R flavonoids to 3-(4-hydroxy-3-methoxyphenyl) propionic acid (3,4H3MPPA), 3-hydroxyphenyl acetic acid (3HPAA) and a small amount of hippuric acid. After S infusion, we found 3M4HPAA and 4HPAA only. Among these phenolic acids, only 3,4DHPAA exhibited antiproliferative activity in prostate and colon cancer cells. 3,4DHPAA was significantly (P < 0.005) more inhibitory in colon cancer cells (HCT116) compared with an immortalized normal intestinal epithelial cell line (IEC6). In summary, fermentation by intestinal microbes of GT, BT, C+R, and S flavonoids resulted in the conversion to the same major phenolic acids. © 2006 American Society for Nutrition. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|