Effects of cinnamon metabolites on glucose utilization and glycolysis (1045.43)

Abstract

Studies have shown that proanthocyanidins (oligomers/polymers of flavan‐3‐ols) in cinnamon may play a role in hypoglycemic activities. However, bioavailability of the oligomers and polymers is low, and they need to be biotransformed by the colonic microbiota into smaller metabolites in order to be absorbed. Therefore, phenolic metabolites, rather than the original high molecular weight compounds may be responsible for the biological activity derived from cinnamon consumption. We examined the effect of the following metabolites on glucose metabolism in vitro: 3 Hydroxyphenylacetic acid (3‐HPAA), 3,4‐dihydroxyphenylacetic acid (3,4‐DHPAA), 3‐(4‐hydroxyphenyl)propionic acid (3‐(4‐H)PA), 4‐hydroxyphenylacetic acid (4‐HPAA), α‐hydroxyhippuric acid, ferulic acid, and 4‐hydroxybenzoic acid. All were purchased from Sigma‐Aldrich. Glucose consumption in serum starved C2C12 myocytes culture medium was measured using a glucose assay kit (Sigma‐Aldrich). Glycolysis was measured in C2C12 myocytes by the extracellular acidification rate (ECAR) using a Seahorse XF96 analyzer with 10mM glucose. 3‐HPAA, 3,4 DHPAA, and ferulic acid increased glucose utilization by 60%, 118%, and 247%, respectively. In addition, 3,4‐DHPAA and ferulic acid increased glycolysis by 57%, and 62%, respectively. It therefore appears that certain proanthocyanidin metabolites exert biological activity in vitro.Grant Funding Source: This research was supported by McCormick and Company.