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

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

Qian Wu  1 , Yingfei Kong  1 , Yinggang Liang  1 , Mengyao Niu  1 , Nianjie Feng  1 , Chan Zhang  2 , Yonggang Qi  1 , Zhiqiang Guo  3 , Juan Xiao  3 , Mengzhou Zhou  1 , Yi He  4 , Chao Wang  1
Affiliations

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

Qian Wu et al. Food Chem X. .

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.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Analysis of fruit vinegar electronic nose. W1C: Aromatic ingredients, benzene; W5S: High sensitivity, very sensitive to nitrogen oxides; W3C: Sensitive fragrance, ammonia; W6S: Mainly selective to hydrides; W5C: Aromatic components of short-chain alkanes; W1S: Sensitive to methyls; W1W: Sensitive to sulfides; W2S: Sensitive to alcohols, aldehydes and ketones; W2W: Aromatic ingredients; W3S: Sensitive to long chain alkanes.
Fig. 2
Fig. 2
Effects of orange vinegar and its main components on ROS and mitochondrial membrane potential in Caco-2 cells. A, The fluorescence intensity of DCF; B, The fluorescence intensity of JC-1; C, Detection of DCF and JC-1 signals in Caco-2 cells by fluorescence microscope. Green: JC-1 monomers; Red: JC-1 aggregates. C: CML; C + V: CML + vinegar; C + EC: CML + epicatechin; C + P: CML + p-coumaric acid; C + CC: CML + catechin; B: blank. Different letters indicated significant differences (P < 0.05). (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)
Fig. 3
Fig. 3
Effects of orange vinegar and its main components on expression of RAGE, NADPH, p38MAPK, p-p38MAPK, FOXO1, Bcl-2, Bax, Caspase-3, Caspase-9. Different letters indicated significant differences (P < 0.05). (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)
Fig. 4
Fig. 4
Possible protective mechanism of orange vinegar and its main components on cytotoxicity in Caco-2 cell. (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)
See this image and copyright information in PMC

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