Bioavailability of genistein, daidzein, and their glycosides in intestinal epithelial Caco-2 cells

Steensma, Aukje; Noteborn, H.P.J.M.; Jagt, Robert C.M.van der; Polman, Theo H.G; Mengelers, Marcel; Kuiper, H.A.

doi:10.1016/s1382-6689(99)00015-0

Cited by 35 publications

(21 citation statements)

References 10 publications

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“…It is already well established that hydrolysis is necessary for these flavonoids to be absorbed across the intestinal wall (Day et al 1998;Liu et al 1998). In a Caco-2 TC7 monolayer system, genistin was found not to penetrate the enterocyte readily compared with the aglycone, genistein, which was readily permeable (Steensma et al 1999). In support, the efficient uptake of genistein has also been confirmed in isolated rat small intestine (Andlauer et al 2000).…”

Section: Hydrolysis Of Glucosidesmentioning

confidence: 82%

Bioavailability of phyto-oestrogens

et al. 2003

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The term phyto-oestrogen encompasses isoflavone compounds, such as genistein and daidzein, found predominantly in soya products and the lignans, such as matairesinol and secoisolariciresinol, found in many fruits, cereals and in flaxseed. There is evidence that they have potential health benefits in man particularly against hormone-dependent diseases such as breast and prostate cancers and osteoporosis. This has led to intense interest in their absorption and biotransformation in man. The metabolism of isoflavones and lignans in animals and man is complex and involves both mammalian and gut microbial processes. Isoflavones are present predominantly as glucosides in most commercially available soya products; there is evidence that they are not absorbed in this form and that their bioavailability requires initial hydrolysis of the sugar moiety by intestinal beta-glucosidases. After absorption, phyto-oestrogens are reconjugated predominantly to glucuronic acid and to a lesser degree to sulphuric acid. Only a small portion of the free aglycone has been detected in blood, demonstrating that the rate of conjugation is high. There is extensive further metabolism of isoflavones (to equol and O-desmethylangolensin) and lignans (to enterodiol and enterolactone) by gut bacteria. In human subjects, even those on controlled diets, there is large interindividual variation in the metabolism of isoflavones and lignans, particularly in the production of the gut bacterial metabolite equol (from daidzein). Factors influencing absorption and metabolism of phyto-oestrogens include diet and gut microflora.

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Section: Hydrolysis Of Glucosidesmentioning

confidence: 82%

Bioavailability of phyto-oestrogens

et al. 2003

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“…However, once in the small intestine, brush border lactase phlorizin hydrolase can effectively hydrolyze isoflavone glucosides (38). In humans, isoflavones appear in blood plasma at a more rapid rate and at higher levels following oral administration of the aglycones compared with the glycosides, and genistein and daidzein, but not their glycosides, are readily transported across human intestinal epithelial cell monolayers (171). Genistein attains higher plasma concentrations than daidzein when administered at the same level (164).…”

Section: Bioavailability and Metabolismmentioning

confidence: 99%

Phytoestrogens

Dixon

2004

Annu. Rev. Plant Biol.

442

319

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▪ Abstract Collectively, plants contain several different families of natural products among which are compounds with weak estrogenic or antiestrogenic activity toward mammals. These compounds, termed phytoestrogens, include certain isoflavonoids, flavonoids, stilbenes, and lignans. The best-studied dietary phytoestrogens are the soy isoflavones and the flaxseed lignans. Their perceived health beneficial properties extend beyond hormone-dependent breast and prostate cancers and osteoporosis to include cognitive function, cardiovascular disease, immunity and inflammation, and reproduction and fertility. In the future, metabolic engineering of plants could generate novel and exquisitely controlled dietary sources with which to better assess the potential health beneficial effects of phytoestrogens.

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“…42 Caco-2 cells express very limited brush border β -glucosidase activity, 37,43,44 and intestinal bacteria and archaea were not present in the cell cultures. Therefore, β -glucosidase was added to the aqueous fraction at 3 U/mL before addition to cell cultures.…”

Section: Resultsmentioning

confidence: 94%

Isoflavone Retention during Processing, Bioaccessibility, and Transport by Caco-2 Cells: Effects of Source and Amount of Fat in a Soy Soft Pretzel

Simmons

Chitchumroonchokchai

Vodovotz

et al. 2012

J. Agric. Food Chem.

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The impact of source and amount of lipid used to prepare a soy soft pretzel on the bioaccessibility and transport of isoflavones was investigated using the coupled in vitro digestion/Caco-2 human cell model. Pretzels were prepared without or with 2.9 or 6.0% exogenous lipid from either shortening, canola oil, ground almond, or ground hazelnut. The isoflavone backbone structure was stable during pretzel production, although there was partial conversion from malonyl and acetyl glucosides to simple glucosides and aglycones. Endogenous β-glucosidase activity in ground almond facilitated partial conversion of simple glucosides to aglycones during proofing, resulting in a slight decrease in bioaccessibility of isoflavones as compared with other sources of lipid. Amount and source of lipid did not affect bioaccessibility or uptake and metabolism of isoflavones by Caco-2 cells, although transport across the monolayer was greater with the lesser amount of shortening. These results suggest that the isoflavone structure, but not source or amount of lipid in a soy pretzel, may affect bioavailability of isoflavones.

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Bioavailability of genistein, daidzein, and their glycosides in intestinal epithelial Caco-2 cells

Cited by 35 publications

References 10 publications

Bioavailability of phyto-oestrogens

Bioavailability of phyto-oestrogens

Phytoestrogens

Isoflavone Retention during Processing, Bioaccessibility, and Transport by Caco-2 Cells: Effects of Source and Amount of Fat in a Soy Soft Pretzel

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