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Inflammation related responses of intestinal cells to plum and cabbage digesta with differential carotenoid and polyphenol profiles following simulated gastrointestinal digestion
Author(s) -
Kaulmann Anouk,
Legay Sylvain,
Schneider YvesJacques,
Hoffmann Lucien,
Bohn Torsten
Publication year - 2016
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201500947
Subject(s) - carotenoid , polyphenol , inflammation , chemistry , food science , phytochemical , digestion (alchemy) , biology , biochemistry , antioxidant , immunology , chromatography
Scope Plums/cabbages represent fruits/vegetables rich in carotenoids and polyphenols, and have been associated with anti‐inflammatory properties. Methods and results We tested four plum (Italian Plum, Plum 620, Ersinger, and Cherry Plum) and cabbage varieties (Duchy, Kalorama, Kale, Scots Kale) with contrasting carotenoid/polyphenol content for their capability to alter inflammation/oxidative stress following simulated gastrointestinal digestion. Digesta were exposed to Caco‐2(TC‐7) and to a triple‐culture(Caco‐2/HT‐29‐MTX (90:10 v/v) including THP‐1 like macrophages), stimulated to induce inflammation (10 μg/mL LPS, 100 ng/mL TNF‐α, 25 ng/mL IL‐1‐β for 24 h, the last 18 h with digesta). Endpoints investigated included IL‐6, IL‐8, PGE‐2, NO (all ELISA), NF‐κB, MAPK, IL‐6, IL‐8, iNOS, Nrf2, COX‐2 (real‐time‐PCR) and Nrf2 (immunostaining). IL‐6 secretion was reduced in THP‐1 cells by Scots Kale and Kalorama (up to 22%, p <0.05), and IL‐8 secretion in the coculture (up to 35% in plums, p <0.05). This was accompanied by decreased NF‐kB expressions in THP‐1 cells (up to 30%, p <0.05). Nrf2 translocation to the nucleus was partly reduced by plums and cabbages (up to 40% ( p <0.05). Conclusions Some varieties, especially in the triple‐culture, reduced inflammation, though this was unrelated to concentrations of carotenoids/polyphenols. The potential of phytochemical‐rich fruits and vegetables to ameliorate gastrointestinal inflammation should be further investigated.