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Polyphenol‐Rich Beverages Enhance Zinc Uptake and Metallothionein Expression in Caco‐2 Cells
Author(s) -
Sreenivasulu Kilari,
Raghu Pullakhandam,
Nair K. Madhavan
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.01582.x
Subject(s) - tannic acid , polyphenol , zinc , chemistry , biochemistry , food science , metallothionein , phytic acid , quercetin , flavonoid , antioxidant , organic chemistry
The effect of red wine (RW), red grape juice (RGJ), green tea (GT), and representative polyphenols on Caco‐2 cell 65 Zn uptake was explored. RW, RGJ, and GT enhanced the uptake of zinc from rice matrix. Fractionation of RW revealed that enhancing activity of zinc uptake was exclusively resided in the polyphenol fraction. Among the polyphenols tested, only tannic acid and quercitin stimulated the uptake of zinc while others did not influence the uptake. In tune with these results, only tannic acid and quercitin competed with zinquin (a zinc selective fluorophore) for zinc in vitro . Although all the polyphenols tested appear to enhance the expression of metallothionein (MT), the induction was higher with tannic acid, quercitin, and RW extract. Furthermore, phytic acid abrogated the tannic acid‐induced MT expression. These results suggest that polyphenol‐rich beverages, tannic acid, and quercitin bind and stimulate the zinc uptake and MT expression in Caco‐2 cells.