Investigation of the Phenolic Component Bioavailability Using the In Vitro Digestion/Caco-2 Cell Model, as well as the Antioxidant Activity in Chinese Red Wine

Abstract

Red wine is a well-known alcoholic beverage, and is known to have phenolic compounds (PCs), which contribute to its antioxidant activity and have other beneficial advantages for human health. The aim of this study was to evaluate the effect of the simulated gastro-intestinal digestion and the Caco-2 transepithelial transport assay on the PCs, bioavailability, and the antioxidant capacity of red wines. The contents of PCs in red wine were significantly reduced during most of the digestion phases. Phenolic acid had the greatest permeability, while the flavonols had the weakest. The bioavailability of PCs ranged from 2.08 to 24.01%. The result of the partial least squares structural equation model showed that the three phenols were positively correlated with the antioxidant activity of red wine. The contribution of anthocyanins was the largest (0.8667).

Bioavailability Assessment of Yarrow Phenolic Compounds Using an In Vitro Digestion/Caco-2 Cell Model: Anti-Inflammatory Activity of Basolateral Fraction

“…Besides, Wu et al [ 16 ] reported that the absorption of caffeic acid was higher than chlorogenic acid in the Caco-2 model as well as in rat jejunum. Therefore, the use of an in vitro digestion/Caco-2 cell culture model has been proposed by several authors as an economical and useful alternative to the in vivo analysis, in order to investigate the bioavailability of phenolic compounds [ 12 , 17 ].…”

Fermented Beverages Revisited: From Terroir to Customized Functional Products

“…The bioavailability of the aforementioned compounds is a key issue as it affects their biological function. In general, wine phenolic compounds are only partially bioavailable, not only because of their chemical structure but also due to the biotransformations that take place during digestion [110]; it has been reported to range between 2-25% [111][112][113].…”

Bioavailability of Anthocyanins: Whole Foods versus Extracts

“…The most commonly studied biological activities include antioxidant, vascular function, antiproliferative, antimicrobial, and anti-inflammatory effects. The MKN-28 (gastric cell) and Caco-2 (intestinal cell) cells have been frequently used, simulating the gastric and intestinal environments, respectively [52][53][54][55], while VSMC (vascular smooth muscle cells) and HUVECs (human umbilical vein endothelial cells) have been used to study vascular function [56][57][58]. Other cells such as HepG2 (human liver cancer cell), BRL-3A (rat liver cell), SH-SY5Y (human neuronal cell), and prostate cancer cells are being used to assess the antiproliferative and anticancer effects of anthocyanins [59,60].…”

“…It has been well-documented in the literature that anthocyanins inherently possess antioxidant properties, as evident from several in vitro studies where they consistently exhibit antioxidant efficacy irrespective of their form-whether purified, in crude extracts, or within whole foods [54,[58][59][60]78,94]. These studies, summarised in Table 1, predominantly employ cell models to assess antioxidant activity.…”

“…These studies, summarised in Table 1, predominantly employ cell models to assess antioxidant activity. Examples include investigations into the antioxidant effects of delphinidin chloride on HUVEC cells [58], cyanidin-3-glucoside and protocatechuic acid on SH-SY5Y cells [59], anthocyanin extract from purple rice on BRL-3A cells [60], commercial Chinese red wine on Caco-2 cells [54], and frozen wild blueberries on CRL 1790 and HT 29 cells [94]. This remarkable antioxidant capacity is attributed to the structural characteristics of anthocyanins, particularly their conjugated rings and phenolic hydroxyl groups, as substantiated by existing research [108].…”