TY - JOUR
T1 - Cocoa procyanidins with different degrees of polymerization possess distinct activities in models of colonic inflammation
AU - Bitzer, Zachary T.
AU - Glisan, Shannon L.
AU - Dorenkott, Melanie R.
AU - Goodrich, Katheryn M.
AU - Ye, Liyun
AU - O'Keefe, Sean F.
AU - Lambert, Joshua D.
AU - Neilson, Andrew P.
N1 - Funding Information:
The authors acknowledge Caroline Ryan, Laura Griffin and Dr. Katherine Thompson-Witrick (Department of Food Science and Technology, Virginia Tech) for assistance with characterization of CE and fractions. Startup research funding for A.P. Neilson from the Department of Food Science and Technology and the College of Agriculture and Life Sciences at Virginia Polytechnic Institute and State University was used to support this research. The work was also supported in part by National Institutes of Health grant AT004678 to J.D. Lambert.
Publisher Copyright:
© 2015 Elsevier Inc.
PY - 2015/8/1
Y1 - 2015/8/1
N2 - Procyanidins are available in the diet from sources such as cocoa and grapes. Procyanidins are unique in that they are comprised of repeating monomeric units and can exist in various degrees of polymerization. The degree of polymerization plays a role in determining the biological activities of procyanidins. However, generalizations cannot be made regarding the correlation between procyanidin structure and bioactivity because the size-activity relationship appears to be system dependent. Our aim was to screen fractions of procyanidins with differing degrees of polymerization in vitro for anti-inflammatory activities in models of colonic inflammation. Monomeric, oligomeric and polymeric cocoa procyanidin fractions were screened using cell models of disrupted membrane integrity and inflammation in human colon cells. High-molecular-weight polymeric procyanidins were the most effective at preserving membrane integrity and reducing secretion of interleukin-8 in response to inflammatory stimuli. Conversely, oligomeric procyanidins appeared to be the least effective. These results suggest that polymeric cocoa procyanidins may be the most effective for preventing loss of gut barrier function and epithelial inflammation, which are critical steps in the pathogenesis of metabolic endotoxemia, inflammatory bowel disease and colon cancer. Therefore, further investigations of the potential health-protective benefits of cocoa procyanidins with distinct degrees of polymerization, particularly high-molecular-weight procyanidins, are warranted.
AB - Procyanidins are available in the diet from sources such as cocoa and grapes. Procyanidins are unique in that they are comprised of repeating monomeric units and can exist in various degrees of polymerization. The degree of polymerization plays a role in determining the biological activities of procyanidins. However, generalizations cannot be made regarding the correlation between procyanidin structure and bioactivity because the size-activity relationship appears to be system dependent. Our aim was to screen fractions of procyanidins with differing degrees of polymerization in vitro for anti-inflammatory activities in models of colonic inflammation. Monomeric, oligomeric and polymeric cocoa procyanidin fractions were screened using cell models of disrupted membrane integrity and inflammation in human colon cells. High-molecular-weight polymeric procyanidins were the most effective at preserving membrane integrity and reducing secretion of interleukin-8 in response to inflammatory stimuli. Conversely, oligomeric procyanidins appeared to be the least effective. These results suggest that polymeric cocoa procyanidins may be the most effective for preventing loss of gut barrier function and epithelial inflammation, which are critical steps in the pathogenesis of metabolic endotoxemia, inflammatory bowel disease and colon cancer. Therefore, further investigations of the potential health-protective benefits of cocoa procyanidins with distinct degrees of polymerization, particularly high-molecular-weight procyanidins, are warranted.
UR - http://www.scopus.com/inward/record.url?scp=84931572962&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84931572962&partnerID=8YFLogxK
U2 - 10.1016/j.jnutbio.2015.02.007
DO - 10.1016/j.jnutbio.2015.02.007
M3 - Article
C2 - 25869594
AN - SCOPUS:84931572962
SN - 0955-2863
VL - 26
SP - 827
EP - 831
JO - Journal of Nutritional Biochemistry
JF - Journal of Nutritional Biochemistry
IS - 8
ER -