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Antioxidant Effect of Beer Polyphenols and Their Bioavailability in Dental-Derived Stem Cells (D-dSCs) and Human Intestinal Epithelial Lines (Caco-2) Cells
Stem Cells International ( IF 3.8 ) Pub Date : 2020-10-10 , DOI: 10.1155/2020/8835813
Marina Di Domenico 1, 2 , Antonia Feola 3 , Pasqualina Ambrosio 1 , Federica Pinto 1 , Giovanni Galasso 1 , Armando Zarrelli 4 , Giovanni Di Fabio 4 , Marina Porcelli 1 , Salvatore Scacco 5 , Francesco Inchingolo 6 , Lucio Quagliuolo 1 , Andrea Ballini 1, 7 , Mariarosaria Boccellino 1
Affiliation  

Beer is one of the most consumed alcoholic beverages in the world, rich in chemical compounds of natural origin with high nutritional and biological value. It is made up of water, barley malt, hops, and yeast. The main nutrients are carbohydrates, amino acids, minerals, vitamins, and other compounds such as polyphenols which are responsible for the many health benefits associated with this consumption of drinks. Hops and malt are one of the raw materials for beer and are a source of phenolic compounds. In fact, about 30% of the polyphenols in beer comes from hops and 70%-80% from malt. Natural compounds of foods or plants exert an important antioxidant activity, counteracting the formation of harmful free radicals. In the presence of an intense stressing event, cells activate specific responses to counteract cell death or senescence which is known to act as a key-task in the onset of age-related pathologies and in the loss of tissue homeostasis. Many studies have shown positive effects of natural compounds as beer polyphenols on biological systems. The main aims of our research were to determine the polyphenolic profile of three fractions, coming from stages of beer production, the mashing process (must), the filtration process (prehopping solution), and the boiling process with the addition of hops (posthopping solution), and to evaluate the effects of these fractions on Dental-derived Stem Cells (D-dSCs) and human intestinal epithelial lines (Caco-2 cells). Furthermore, we underline the bioavailability of beer fraction polyphenols by carrying out the in vitro intestinal absorption using the Caco-2 cell model. We found an antioxidant, proliferating, and antisenescent effects of the fractions deriving from the brewing process on D-dSCs and Caco-2 cells. Finally, our results demonstrated that the bioavailability of polyphenols is greater in beer than in the control standards used, supporting the future clinical application of these compounds as potential therapeutic tools in precision and translational medicine.

中文翻译:

啤酒多酚的抗氧化作用及其在牙源性干细胞(D-dSCs)和人肠上皮细胞系(Caco-2)细胞中的生物利用度

啤酒是世界上最消耗酒精的饮料之一,富含天然来源的化合物,具有很高的营养和生物学价值。它由水,大麦麦芽,啤酒花和酵母组成。主要营养成分是碳水化合物,氨基酸,矿物质,维生素和其他化合物(例如多酚),它们与这种饮料饮用有关的许多健康益处是负责的。啤酒花和麦芽是啤酒的原料之一,也是酚类化合物的来源。实际上,啤酒中大约30%的多酚来自啤酒花,而70%-80%来自麦芽。食品或植物的天然化合物具有重要的抗氧化活性,可以抵消有害自由基的形成。在激烈的压力下,细胞激活抵抗细胞死亡或衰老的特异性反应,这被认为是与年龄有关的疾病发作和组织稳态丧失的关键任务。许多研究表明,天然化合物(如啤酒多酚)对生物系统具有积极作用。我们研究的主要目的是确定三个馏分的多酚分布,分别来自啤酒的生产阶段,糖化过程(必须),过滤过程(预加料溶液)以及添加啤酒花的沸腾过程(后加料溶液) ),并评估这些级分对牙科干细胞(D-dSCs)和人肠上皮细胞系(Caco-2细胞)的影响。此外,我们通过对啤酒馏分多酚的生物利用度进行了强调 许多研究表明,天然化合物(如啤酒多酚)对生物系统具有积极作用。我们研究的主要目的是确定三个馏分的多酚分布,分别来自啤酒的生产阶段,糖化过程(必须),过滤过程(预加料溶液)以及添加啤酒花的沸腾过程(后加料溶液) ),并评估这些级分对牙科干细胞(D-dSCs)和人肠上皮细胞系(Caco-2细胞)的影响。此外,我们通过对啤酒馏分多酚的生物利用度进行了强调 许多研究表明,天然化合物(如啤酒多酚)对生物系统具有积极作用。我们研究的主要目的是确定三个馏分的多酚分布,分别来自啤酒的生产阶段,糖化过程(必须),过滤过程(预加料溶液)以及添加啤酒花的沸腾过程(后加料溶液) ),并评估这些级分对牙科干细胞(D-dSCs)和人肠上皮细胞系(Caco-2细胞)的影响。此外,我们通过对啤酒馏分多酚的生物利用度进行了强调 糖化过程(必须),过滤过程(前跳液)和添加啤酒花的沸腾过程(后跳液),并评估这些馏分对牙科干细胞(D-dSC)和人类的影响肠上皮细胞系(Caco-2细胞)。此外,我们通过对啤酒馏分多酚的生物利用度进行了强调 糖化过程(必须),过滤过程(前跳液)和添加啤酒花的沸腾过程(后跳液),并评估这些馏分对牙科干细胞(D-dSC)和人类的影响肠上皮细胞系(Caco-2细胞)。此外,我们通过对啤酒馏分多酚的生物利用度进行了强调使用Caco-2细胞模型进行体外肠道吸收。我们发现了来自酿造过程的馏分对D-dSCs和Caco-2细胞的抗氧化,增殖和抗衰老作用。最后,我们的结果表明,啤酒中多酚的生物利用度大于所使用的对照标准物中的多酚,这支持了这些化合物在未来作为精确和转化医学中潜在治疗工具的临床应用。
更新日期:2020-10-11
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