Butyrate uptake and effect on proliferation, differentiation, viability and apoptosis of Caco‐2 cells: influence of polyphenols

Abstract

The short‐chain fatty acid butyrate (BT) is one of the main end‐products of anaerobic bacterial fermentation of dietary fibre within the human colon. Among its recognized effects, BT is known to inhibit colon carcinogenesis. Polyphenols have several properties, including anti‐oxidant, anti‐carcinogenic and anti‐inflammatory activity. The aim of this study was to investigate the influence of some polyphenols upon the apical uptake of BT into human colonic adenocarcinoma Caco‐2 cells, and to evaluate their influence upon the effect of BT on proliferation, differentiation, viability and apoptosis.In the first part of the study, we demonstrated that MCT1‐mediated apical uptake of 14C‐BT in Caco‐2 cells is modulated by either acute or chronic exposure to some polyphenols, and that resveratrol acts as a competitive inhibitor of 14C‐BT uptake. In the second part of the study, we evaluated the effect of those polyphenols that chronically increased the apical uptake of 14C‐BT, alone or together with BT, on cell viability, cell proliferation, differentiation and apoptosis. In general, combination of polyphenols with BT did not significantly modify the changes in proliferation, differentiation, viability and apoptosis induced by BT alone. In conclusion, changes in uptake of BT induced by polyphenols do not correlate with changes on cell viability, cell proliferation, differentiation and apoptosis.