Alterations in the Intestinal Assimilation of Oxidized PUFAs Are Ameliorated by a Polyphenol-Rich Grape Seed Extract in an In Vitro Model and Caco-2 Cells

Abstract

The (n-3) PUFAs 20:5 (n-3) (EPA) and 22:6 (n-3) (DHA) are thought to benefit human health. The presence of prooxidant compounds in foods, however, renders them susceptible to oxidation during both storage and digestion. The development of oxidation products during digestion and the potential effects on intestinal PUFA uptake are incompletely understood. In the present studies, we examined: (1) the development and bioaccessibility of lipid oxidation products in the gastrointestinal lumen during active digestion of fatty fish using the in vitro digestive tract TNO Intestinal Model-1 (TIM-1); (2) the mucosal cell uptake and metabolism of oxidized compared with unoxidized PUFAs using Caco-2 intestinal cells; and 3) the potential to limit the development of oxidation products in the intestine by incorporating antioxidant polyphenols in food. We found that during digestion, the development of oxidation products occurs in the stomach compartment, and increased amounts of oxidation products became bioaccessible in the jejunal and ileal compartments. Inclusion of a polyphenol-rich grape seed extract (GSE) during the digestion decreased the amounts of oxidation products in the stomach compartment and intestinal dialysates (P < 0.05). In Caco-2 intestinal cells, the uptake of oxidized (n-3) PUFAs was ~10% of the uptake of unoxidized PUFAs (P < 0.05) and addition of GSE or epigallocatechin gallate protected against the development of oxidation products, resulting in increased uptake of PUFAs (P < 0.05). These results suggest that addition of polyphenols during active digestion can limit the development of (n-3) PUFA oxidation products in the small intestine lumen and thereby promote intestinal uptake of the beneficial, unoxidized, (n-3) PUFAs.

Dietary Lipid Intake only Partially Influences Variance in Serum Phospholipid Fatty Acid Composition in Adolescents: Impact of Other Dietary Factors

“…Regarding the influence of these beverages, however, it is unclear whether this result is trustworthy and if so, if this could be attributed to a concomitant dietary pattern or to the presence of certain bioactive molecules (e.g. polyphenols which can influence the oxidative status of PUFA and thus its metabolism [32,33]). After ingestion, dietary FA are metabolized in the human body.…”

Effect ofin vitrodigested cod liver oil of different quality on oxidative, proteomic and inflammatory responses in the yeastSaccharomyces cerevisiaeand human monocyte-derived dendritic cells

“…To date, lipid peroxidation has mainly been looked upon as a problem appearing during storage and processing of oils and oil‐containing foods. However, there is a growing awareness that peroxidation of lipids may also occur during the gastro‐intestinal (GI) digestion itself . As an example, we recently showed that thiobarbituric acid‐reactive substances (TBARS) developed in both the gastric and intestinal stages during static in vitro digestion of cod liver oil .…”

“…Earlier studies performed to study the effects of oxidised marine lipids at a cellular level have comprised both primary cells from salmon and different human cell lines . To our knowledge no‐one has hitherto used yeast cells for this purpose, and made proteome studies to investigate a broader response.…”

“…Earlier studies performed to study the effects of oxidised marine lipids at a cellular level have comprised both primary cells from salmon and different human cell lines. 3,6,20 To our knowledge no-one has hitherto used yeast cells for this purpose, and made proteome studies to investigate a broader response. Yeast, Saccharomyces cerevisiae, is a good model for investigating fundamental cellular processes, stress responses and metabolic pathways of the human.…”

Vascular effects of the Mediterranean diet—Part II: Role of omega-3 fatty acids and olive oil polyphenols

“…As an example, mutual interactions between polyphenols and ω-3 PUFAs have recently been observed. The addition of polyphenols during the active digestion of fatty fish may limit the formation of ω-3 PUFAs oxidation products in the small intestine and therefore promote the intestinal uptake of beneficial unoxidized ω-3 PUFAs [104]. Mediterranean diets should be regarded as a combination of healthful individual components promoting overall health.…”