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Green tea formulation modulates catechin in vitro bioaccessibility and bioavailability in Sprague‐Dawley rats
Author(s) -
Peters Catrina M.,
Green Rodney J.,
Janle Elsa,
Ferruzzi Mario G.
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.1_supplement.701.3
Subject(s) - bioavailability , catechin , chemistry , in vivo , epigallocatechin gallate , pharmacology , pharmacokinetics , in vitro , green tea extract , food science , gallate , biochemistry , green tea , polyphenol , antioxidant , medicine , biology , microbiology and biotechnology , nuclear chemistry
To characterize the impact of green tea formulation on catechin bioavailability, 50 mg of green tea (GT) extract providing 3.8, 1.8, 1.5, and 2.5 micromoles of epicatechin (EC), epigallocatechin (EGC), epigallocatechin gallate (EGCG) and epicatechin gallate (ECG) respectively was formulated plain (GT), with sucrose (GTS, 1.3g), and with sucrose plus ascorbic acid (GTS+AA, 10mg). Catechin digestive stability and intestinal uptake were assessed using a coupled in vitro digestion/Caco‐2 cell model. In vivo bioavailability was investigated in Sprague Dawley rats by 6h oral pharmacokinetic (PK) study. Catechin levels were measured by RPC18 HPLC. Addition of AA significantly (p<0.05) increased catechin in vitro digestive recovery (20 to >75%) with greatest impact on EGC (5 to >90%) and EGCG (6 to >61%). Caco‐2 intracellular accumulation of EGC was significantly increased to 70 pmol/mg protein by formulation with AA, compared to undetectable levels in GTS formulations. In vivo plasma PK data suggest that bioavailability of digestively labile EGCG and EGC may be enhanced by formulation with AA (AUC= 310 and 2671 nmol/mL respectively) relative to controls (AUC = 195 and 2346 nmol/L respectively). These data provide evidence that formulation factors impact both digestive recovery and may influence intestinal absorption of catechins from tea beverages in vivo. (Supported by NIH NCCAM grant P50‐AT00477)