Physical, chemical and morphological changes of bread polyphenolextract on cellular cultures monolayer CaCo-2

Risultato della ricerca: Other


The effect on potential transepithelial electrics resistance (TEER) and the electronic scansionmicroscopy analysis (SEM) of CaCo-2 cells line monolayer could be one useful method tostudy the different antioxidant or pro-oxidant capacity values of different concentrations ofthe hydrolizated polyphenol extracts of bread made with wheat Sant’Agata cultivar(HBPE).The various concentrations of HBPE have been tested on culture in monolayerCaCo-2 cells seeded on polycarbonate filter, in the cell culture chamber (Ø 6.5 μm; area0.33cm2; pore Ø 0.4 μm), at a density of 1.5x105 cells per filter and placed in a multiwellsFalcon; the filter divided the chamber in apical and basal compartments that represent thelumen and the basal area of the gut tract. With HBPE concentrations of 5,10,25,50,100 μg/mlit was observed that both methods (TEER and SEM analysis) showed an antioxidant activityin the monolayer cells incubated with 5 and 10 μg/ml of HBPE, instead the 25,50,100 μg/mlconcentrations of HBPE showed a TEER value decrease. This means an evident change of thepermeability owed at cells damage. This is confirmed by SEM analysis, which reported aremarkable cell damages due to pro-oxidant activity of HBPE.Conclusion: from our results it is possible to observe the influence of bread polyphenolextract concentrations. In fact, the low concentrations 5 and 10 μg/ml showed an antioxidantbehaviour. Increasing the concentrations 25,50,100 μg/ml the HBPE showed a pro-oxidantbehaviour.
Lingua originaleEnglish
Numero di pagine1
Stato di pubblicazionePublished - 2013


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