Premium
Green Tea Polyphenols Mitigate Gliadin‐Mediated Inflammation and Permeability in Vitro
Author(s) -
Buiten Charlene B.,
Lambert Joshua D.,
Elias Ryan J.
Publication year - 2018
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.201700879
Subject(s) - gliadin , chemistry , in vitro , polyphenol , pepsin , food science , digestion (alchemy) , biochemistry , gluten , chromatography , enzyme , antioxidant
Scope Green tea, a polyphenol‐rich beverage, has been reported to mitigate a number of inflammatory and hypersensitivity disorders in laboratory models, and has been shown to moderate pathways related to food allergies in vitro. The present study investigates the impact of decaffeinated green tea extract (GTE) on the digestion of gliadin protein in vitro and the effect of physical interactions with GTE on the ability of gliadin to stimulate celiac disease‐related symptoms in vitro. Methods and results Complexation of GTE and gliadin in vitro is confirmed by monitoring increases in turbidity upon titration of GTE into a gliadin solution. This phenomenon is also observed during in vitro digestion when gliadin is exposed to the digestive proteases pepsin and trypsin. SDS‐PAGE and enzymatic assays reveal that GTE inhibits digestive protease activity and gliadin digestion. In differentiated Caco‐2 cell monolayers as a model of the small intestinal epithelium, complexation of gliadin with GTE reduces gliadin‐stimulated monolayer permeability and the release of interleukin (IL)‐6 and IL‐8. Conclusion There are potential beneficial effects of GTE as an adjuvant therapy for celiac disease through direct interaction between gliadin proteins and green tea polyphenols.