Intestinal cytotoxicity induced by Escherichia coli is fully prevented by red wine polyphenol extract: Mechanistic insights in epithelial cells

Nunes, Carla; Figueiredo, A.R.; Laranjinha, João; Silva, Gabriela

doi:10.1016/j.cbi.2019.06.024

Cited by 9 publications

(6 citation statements)

References 65 publications

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“…Pathogenic E. coli producing pathogenic colibactin is more common in terminal illness, and the CRC-related E. coli could significantly increase the number of polyps in Apc Min/+ mice, indicating that E. coli may promote the occurrence of tumors (95). Red wine polyphenols could be dose-dependent to prevent intestinal cytotoxicity to HT-29 caused by E. coli 270 (96). How microbial diversity suppresses tumorigenesis and which species or their interactions are associated with CRC development remain to be further explored.…”

Section: Intestinal Microbementioning

confidence: 99%

The Protective Effect of Polyphenols for Colorectal Cancer

Ding

Fang

et al. 2020

Front. Immunol.

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Colorectal cancer (CRC) is one of the most prevalent cancers that threaten people in many countries. It is a multi-factorial chronic disease caused by a combination of genetic and environmental factors, but it is mainly related to lifestyle factors, including diet. Plentiful plant foods and beverages are abundant in polyphenols with antioxidant, anti-atherosclerotic, anti-inflammatory, and anticancer properties. These compounds participate in host nutrition and disease pathology regulation in different ways. Polyphenolic compounds have been used to prevent and inhibit the development and prognosis of cancer, and examples include green tea polyphenol (-)epigallocatechin-3-O-gallate (EGCG), curcumin, and resveratrol. Of course, there are more known and unknown polyphenol compounds that need to be further explored for their anticancer properties. This article focuses on the fact that polyphenols affect the progression of CRC by controlling intestinal inflammation, epigenetics, and the intestinal microbe in the aspects of prevention, treatment, and prognosis.

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Section: Intestinal Microbementioning

confidence: 99%

The Protective Effect of Polyphenols for Colorectal Cancer

Ding

Fang

et al. 2020

Front. Immunol.

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“…CSPs had the best inhibitory effect on B. subtilis, followed by P. fragi, while E. coli did not produce a bacteriostatic zone. Similarly, Nunes et al [21] found that E. coli treated with the polyphenol extract of Portuguese red wine at different concentration gradients did not generate an inhibitory zone. This may be related to bacterial structure.…”

Section: Diameter Analysis Of Bacteriostatic Zonementioning

confidence: 86%

Chestnut Shell Polyphenols Inhibit the Growth of Three Food-Spoilage Bacteria by Regulating Key Enzymes of Metabolism

Wang,

Li,

Liu

et al. 2023

Foods

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The microbial contamination of food poses a threat to human health. Chestnut shells, which are byproducts of chestnut processing, contain polyphenols that exert various physiological effects, and thus have the potential to be used in food preservation. This study investigates the bacteriostatic effect and mechanism(s) of the action of chestnut shell polyphenols (CSPs) on three food-spoilage bacteria, namely Bacillus subtilis, Pseudomonas fragi, and Escherichia coli. To this end, the effect of CSPs on the ultrastructure of each bacterium was determined using scanning electron microscopy and transmission electron microscopy. Moreover, gene expression was analyzed using RT-qPCR. Subsequent molecular docking analysis was employed to elucidate the mechanism of action employed by CSPs via the inhibition of key enzymes. Ultrastructure analysis showed that CSPs damaged the bacterial cell wall and increased permeability. At 0.313 mg/mL, CSPs significantly increased the activity of alkaline phosphatase and lactate dehydrogenase, as well as protein leakage (p < 0.05), whereas the activity of the tricarboxylic acid (TCA) cycle enzymes, isocitrate dehydrogenase and α-ketoglutarate dehydrogenase, were inhibited (p < 0.05). The expression levels of the TCA-related genes gltA, icd, sucA, atpA, citA, odhA, IS178_RS16090, and IS178_RS16290 are also significantly downregulated by CSP treatment (p < 0.05). Moreover, CSPs inhibit respiration and energy metabolism, including ATPase activity and adenosine triphosphate (ATP) synthesis (p < 0.05). Molecular docking determined that proanthocyanidins B1 and C1, the main components of CSPs, are responsible for the antibacterial activity. Therefore, as natural antibacterial substances, CSPs have considerable potential for development and application as natural food preservatives.

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“…Gastrointestinal infections are a serious public-health problem due to mortality worldwide and increasing resistance to antibiotics [71]. New strategies, such as a diet rich in potential therapeutic compounds, may help with the treatment of these infections [71]. Adhesion of bacteria to intestinal epithelial cells and production of toxins cause their pathogenicity in the intestine [72].…”

Section: Red Wine Polyphenols and Gut Microbiota Health Statusmentioning

confidence: 99%

Beneficial Effects of Red Wine Polyphenols on Human Health: Comprehensive Review

Buljeta

Pichler

Šimunović

et al. 2023

CIMB

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Polyphenols are secondary plant metabolites synthesized during the development of the grape berry as a response to stress conditions. They are important constituents in red wines that contribute to the sensory properties and antioxidant activity of wines. Due to the development of highly sophisticated analytical devices, it is now possible to characterize the structure of highly polymerized polyphenols and obtain a full polyphenol profile of red wines. Red wine polyphenols include the ones present in grapes as well as new polyphenol products formed during the winemaking process. Among them, the most important groups and their representatives are flavanols (catechin), stilbenes (trans-resveratrol), flavonols (quercetin) and hydroxybenzoic acids (gallic acid). It is known that polyphenols exhibit beneficial effects on human health, such as anti-inflammatory, anticarcinogenic and cardio-protective effects. Many studies have been conducted on the health effects of red wine polyphenols in cancer chemopreventive activities, neuroprotective effects and impact on cardiovascular diseases, gut microbiota in humans, etc. This review will provide major scientific findings on the impact of red wine polyphenols on human health as well as a review of polyphenols present in red wines and their main features.

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Intestinal cytotoxicity induced by Escherichia coli is fully prevented by red wine polyphenol extract: Mechanistic insights in epithelial cells

Cited by 9 publications

References 65 publications

The Protective Effect of Polyphenols for Colorectal Cancer

The Protective Effect of Polyphenols for Colorectal Cancer

Chestnut Shell Polyphenols Inhibit the Growth of Three Food-Spoilage Bacteria by Regulating Key Enzymes of Metabolism

Beneficial Effects of Red Wine Polyphenols on Human Health: Comprehensive Review

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