Absorption of anthocyanins through intestinal epithelial cells. Effect of ethanol.

Abstract

Anthocyanins are phenolic compounds that are consumed from many dietary sources such as red fruit, vegetables and red wine. They present a wide range of biological activities including antioxidant, anti‐inflammatory and anticarcinogenic activities. Bioavailability is a major issue regarding the biological effects of these compounds in vivo and remains unclear, with few data available on this matter.This work aimed to evaluate the absorption of anthocyanins on intestine using Caco‐2 cells. Anthocyanin extract, rich in malvidin‐3‐glucoside, was obtained from grape skins. Anthocyanins were tested on Caco‐2 cells cultured on transwell inserts for 25 days. The transported anthocyanins were detected by HPLC.Anthocyanins (200 μg/ml) were tested in Hanks medium, in absence or presence of 1% ethanol, for different incubation times. Our results showed that this transport was significantly increased in the presence of ethanol especially after 60 min of incubation. In addition, cells that were pretreated for 4 days with anthocyanins (200 μg/ml) showed an increase in their own transport. Cells viability was assayed and was not altered in these conditions. This result could indicate an interference of these compounds with expression/activity of the transporters involved on their own transport.Supported by Fundação para a Ciência e Tecnologia (POCI, FEDER, Programa Comunitário de Apoio, SFRH/BD/28160/2006).