Identification of Catechin, Syringic Acid, and Procyanidin B2 in Wine as Stimulants of Gastric Acid Secretion

Abstract

Organic acids of wine, in addition to ethanol, have been identified as stimulants of gastric acid secretion. This study characterized the influence of other wine compounds, particularly phenolic compounds, on proton secretion. Forty wine parameters were determined in four red wines and six white wines, including the contents of organic acids and phenolic compounds. The secretory activity of the wines was determined in a gastric cell culture model (HGT-1 cells) by means of a pH-sensitive fluorescent dye. Red wines stimulated proton secretion more than white wines. Lactic acid and the phenolic compounds syringic acid, catechin, and procyanidin B2 stimulated proton secretion and correlated with the pro-secretory effect of the wines. Addition of the phenolic compounds to the least active white wine sample enhanced its proton secretory effect by 65 ± 21% (p < 0.05). These results indicate that not only malic and lactic acid but also bitter and astringent tasting phenolic compounds in wine contribute to its stimulatory effect on gastric acid secretion.

Caffeine induces gastric acid secretion via bitter taste signaling in gastric parietal cells

“…The human gastric tumor cell line HGT-1 was obtained from C. Laboisse (Laboratory of Pathological Anatomy, Nantes, France) and cultured under standard conditions as described previously (8). Cytotoxicity of the tested substances and treatment reagents was excluded by MTT test as described before (8), and cell viability was determined by trypan blue staining. Tested cells had at least 90% cell viability.…”

“…Intracellular pH, as indicator for proton secretion in HGT-1 cells, was measured using the pH-sensitive fluorescence dye 1,5 carboxy-seminaphto-rhodafluor acetoxymethylester (SNARF-1-AM; Life Technologies) as described before (8,29). The intracellular proton index (IPX) in the cells was calculated by log 2 transformation of the ratio between treated and untreated (i.e., control) cells.…”

“…This software enables the calculation of the starting concentration (N 0 ) of each sample, expressed in arbitrary fluorescence units. The calculated starting concentrations of the TAS2Rs were compared with the starting concentrations of the acetylcholine receptor (CHRM3), with previously described primers (8), which is typically expressed in parietal cells on a functional level.…”

“…It is also an activator of gastric acid secretion (GAS) (2)(3)(4)(5). Although part of caffeine's effect appears to be mediated by antagonizing adenosine receptors and inhibition of phosphodiesterases (PDEs) (1), the observation that several other bitter-tasting compounds, such as denatonium benzoate (6); hop-derived beer bitter acids; α-, β-, iso-α-acids (7); and catechin and procyanidin B2 (8) cause gastrin release (6) or GAS (7,8) indicates that bitter substance-evoked chemosensory mechanisms may be involved. Chemosensation potentially plays a role at three sites to regulate GAS: (i) bitter substances could excite oral taste cells and mediate their effects through cephalic regulation of gut physiology (9) or (ii) a bitter compound could also act in the gut through induction of gastrin and/or histamine release from enteroendocrine cells and/or (iii) by modulating acid production in GAS-producing parietal cells (10).…”

The Effects of Germination on the Phenolic Acids and Antioxidant Activity of Purple Perilla (Perilla Frutescens Var. Acuta) Sprouts

“…However, some of the phenolic acids were not detected in the reports by other researchers [3,9]. The differences in the detected phenolic acids may have been due to the different extraction conditions, chromatography systems employed and plant tissues [38].…”