Interaction of Tea Polyphenols and Food Constituents with Model Gut Epithelia: The Protective Role of the Mucus Gel Layer
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- 作者：Eleanor M. D鈥橝gostino ; Damiano Rossetti ; Derek Atkins ; Dudley Ferdinando ; Gleb E. Yakubov
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：March 28, 2012
- 年：2012
- 卷：60
- 期：12
- 页码：3318-3328
- 全文大小：768K
- 年卷期：v.60,no.12(March 28, 2012)
- ISSN：1520-5118
文摘
The luminal surface of the gastrointestinal tract is covered by a mucus gel layer that acts to protect gut epithelial cells from the harsh luminal environment. This study investigated the use of two human colonic adenocarcinoma cell lines, HT29-MTX-E12 and HT29, as a model to mimic gut epithelium with and without a mucus gel layer. The effect of adding the tea polyphenols epigallocatechin gallate (EGCG) and epicatechin (EC) to the cells with subsequent examination of cell morphology and viability was assessed. EGCG, at the concentrations tested, was very toxic to the HT29 cells, but less toxic to the HT29-MTX-E12 cells, suggesting that the mucus gel layer on the HT29-MTX-E12 cells can protect the cells against EGCG toxicity. In contrast, EC had no effect on the viability of either the HT29 or HT29-MTX-E12 cells, suggesting that proteins within the mucus gel layer on the apical surface of gut epithelial cells may bind to the galloyl ring of EGCG. The effect of adding food-related ingredients with the ability to complex with EGCG, 尾-casein and maltodextrin, on cell viability was also examined. The presence of 尾-casein was very effective in protecting the cells against the toxicity effect of EGCG, but maltodextrin, at the concentration tested, was less effective in protecting against this toxicity. In conclusion, the results demonstrate that the mucus gel layer on HT29 human colonic adenocarcinoma cells may protect these cells against EGCG toxicity. In addition, the data showing reduced toxicity of EC compared to that of EGCG suggest that the cytotoxic effects of high polyphenol levels may be associated with the ability of polyphenols to interact with cellular proteins and mucins.