Cocoa procyanidins with different degrees of polymerization possess distinct activities in models of colonic inflammation

Zachary T. Bitzer, Shannon L. Glisan, Melanie R. Dorenkott, Katheryn M. Goodrich, Liyun Ye, Sean F. O'Keefe, Joshua D. Lambert, Andrew P. Neilson

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

Procyanidins are available in the diet from sources such as cocoa and grapes. Procyanidins are unique in that they are comprised of repeating monomeric units and can exist in various degrees of polymerization. The degree of polymerization plays a role in determining the biological activities of procyanidins. However, generalizations cannot be made regarding the correlation between procyanidin structure and bioactivity because the size-activity relationship appears to be system dependent. Our aim was to screen fractions of procyanidins with differing degrees of polymerization in vitro for anti-inflammatory activities in models of colonic inflammation. Monomeric, oligomeric and polymeric cocoa procyanidin fractions were screened using cell models of disrupted membrane integrity and inflammation in human colon cells. High-molecular-weight polymeric procyanidins were the most effective at preserving membrane integrity and reducing secretion of interleukin-8 in response to inflammatory stimuli. Conversely, oligomeric procyanidins appeared to be the least effective. These results suggest that polymeric cocoa procyanidins may be the most effective for preventing loss of gut barrier function and epithelial inflammation, which are critical steps in the pathogenesis of metabolic endotoxemia, inflammatory bowel disease and colon cancer. Therefore, further investigations of the potential health-protective benefits of cocoa procyanidins with distinct degrees of polymerization, particularly high-molecular-weight procyanidins, are warranted.

Original languageEnglish (US)
Pages (from-to)827-831
Number of pages5
JournalJournal of Nutritional Biochemistry
Volume26
Issue number8
DOIs
StatePublished - Aug 1 2015

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Cocoa
Proanthocyanidins
Polymerization
Inflammation
Bioactivity
Molecular Weight
Molecular weight
Membranes
Endotoxemia
Vitis
Insurance Benefits
Nutrition
Interleukin-8
Inflammatory Bowel Diseases
Colonic Neoplasms
Colon
Anti-Inflammatory Agents
Health
Diet

All Science Journal Classification (ASJC) codes

  • Endocrinology, Diabetes and Metabolism
  • Biochemistry
  • Molecular Biology
  • Nutrition and Dietetics
  • Clinical Biochemistry

Cite this

Bitzer, Z. T., Glisan, S. L., Dorenkott, M. R., Goodrich, K. M., Ye, L., O'Keefe, S. F., ... Neilson, A. P. (2015). Cocoa procyanidins with different degrees of polymerization possess distinct activities in models of colonic inflammation. Journal of Nutritional Biochemistry, 26(8), 827-831. https://doi.org/10.1016/j.jnutbio.2015.02.007
Bitzer, Zachary T. ; Glisan, Shannon L. ; Dorenkott, Melanie R. ; Goodrich, Katheryn M. ; Ye, Liyun ; O'Keefe, Sean F. ; Lambert, Joshua D. ; Neilson, Andrew P. / Cocoa procyanidins with different degrees of polymerization possess distinct activities in models of colonic inflammation. In: Journal of Nutritional Biochemistry. 2015 ; Vol. 26, No. 8. pp. 827-831.
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Cocoa procyanidins with different degrees of polymerization possess distinct activities in models of colonic inflammation. / Bitzer, Zachary T.; Glisan, Shannon L.; Dorenkott, Melanie R.; Goodrich, Katheryn M.; Ye, Liyun; O'Keefe, Sean F.; Lambert, Joshua D.; Neilson, Andrew P.

In: Journal of Nutritional Biochemistry, Vol. 26, No. 8, 01.08.2015, p. 827-831.

Research output: Contribution to journalArticle

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AU - Glisan, Shannon L.

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