Protective mechanism of fruit vinegar polyphenols against AGEs-induced Caco-2 cell damage

Qian Wu; Yingfei Kong; Yinggang Liang; Mengyao Niu; Nianjie Feng; Chan Zhang; Yonggang Qi; Zhiqiang Guo; Juan Xiao; Mengzhou Zhou; Yi He; Chao Wang

doi:10.1016/j.fochx.2023.100736

Protective mechanism of fruit vinegar polyphenols against AGEs-induced Caco-2 cell damage

Food Chem X. 2023 Jun 5:19:100736. doi: 10.1016/j.fochx.2023.100736. eCollection 2023 Oct 30.

Authors

Qian Wu¹, Yingfei Kong¹, Yinggang Liang¹, Mengyao Niu¹, Nianjie Feng¹, Chan Zhang², Yonggang Qi¹, Zhiqiang Guo³, Juan Xiao³, Mengzhou Zhou¹, Yi He⁴, Chao Wang¹

Affiliations

¹ Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan 430068, Hubei, China.
² Beijing Laboratory of Food Quality and Safety, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China.
³ State Key Laboratory of Marine Resource Utilization in South China Sea/Ministry of Education, Key Laboratory of Food Nutrition and Functional Food of Hainan Province/Engineering Research Center of Utilization of Tropical Polysaccharide Resources/School of Food Science and Engineering, Hainan University, Haikou, China.
⁴ National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Abstract

Accumulation of advanced glycation end products (AGEs) is linked with development or aggravation of many degenerative processes or disorders. Fruit vinegars are rich in polyphenols that can be a good dietary source of AGEs inhibitors. In this study, eight kinds of vinegars were prepared. Among them, the highest polyphenol and flavonoid content were orange vinegar and kiwi fruit vinegar, respectively. Ferulic acid, vanillic acid, chlorogenic acid, p-coumaric acid, caffeic acid, catechin, and epicatechin were main polyphenols in eight fruit vinegars. Then, we measured the inhibitory effect of eight fruit vinegars on fluorescent AGEs, and found that orange vinegar had the highest inhibitory rate. Data here suggested that orange vinegar and its main components catechin, epicatechin, and p-coumaric acid could effectively reduce the level of ROS, RAGE, NADPH and inflammatory factors in Caco-2 cells. Our research provided theoretical basis for the application of orange vinegar as AGEs inhibitor.

Keywords: Advanced glycation end products; Fruit vinegar; Inhibition; Oxidative stress; Polyphenols.