Green Tea Polyphenols Mitigate Gliadin-Mediated Inflammation and Permeability in Vitro

Charlene B. Van Buiten, Joshua D. Lambert, Ryan Elias

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Scope: Green tea, a polyphenol-rich beverage, has been reported to mitigate a number of inflammatory and hypersensitivity disorders in laboratory models, and has been shown to moderate pathways related to food allergies in vitro. The present study investigates the impact of decaffeinated green tea extract (GTE) on the digestion of gliadin protein in vitro and the effect of physical interactions with GTE on the ability of gliadin to stimulate celiac disease-related symptoms in vitro. Methods and results: Complexation of GTE and gliadin in vitro is confirmed by monitoring increases in turbidity upon titration of GTE into a gliadin solution. This phenomenon is also observed during in vitro digestion when gliadin is exposed to the digestive proteases pepsin and trypsin. SDS-PAGE and enzymatic assays reveal that GTE inhibits digestive protease activity and gliadin digestion. In differentiated Caco-2 cell monolayers as a model of the small intestinal epithelium, complexation of gliadin with GTE reduces gliadin-stimulated monolayer permeability and the release of interleukin (IL)-6 and IL-8. Conclusion: There are potential beneficial effects of GTE as an adjuvant therapy for celiac disease through direct interaction between gliadin proteins and green tea polyphenols.

Original languageEnglish (US)
Article number1700879
JournalMolecular Nutrition and Food Research
Volume62
Issue number12
DOIs
StatePublished - Jun 1 2018

Fingerprint

Gliadin
gliadin
Polyphenols
green tea
Tea
Permeability
polyphenols
permeability
inflammation
Inflammation
extracts
celiac disease
Celiac Disease
Digestion
Peptide Hydrolases
proteinases
digestion
In Vitro Techniques
food allergies
in vitro digestion

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science

Cite this

@article{f88432e924364f2fa72d978558ef26f9,
title = "Green Tea Polyphenols Mitigate Gliadin-Mediated Inflammation and Permeability in Vitro",
abstract = "Scope: Green tea, a polyphenol-rich beverage, has been reported to mitigate a number of inflammatory and hypersensitivity disorders in laboratory models, and has been shown to moderate pathways related to food allergies in vitro. The present study investigates the impact of decaffeinated green tea extract (GTE) on the digestion of gliadin protein in vitro and the effect of physical interactions with GTE on the ability of gliadin to stimulate celiac disease-related symptoms in vitro. Methods and results: Complexation of GTE and gliadin in vitro is confirmed by monitoring increases in turbidity upon titration of GTE into a gliadin solution. This phenomenon is also observed during in vitro digestion when gliadin is exposed to the digestive proteases pepsin and trypsin. SDS-PAGE and enzymatic assays reveal that GTE inhibits digestive protease activity and gliadin digestion. In differentiated Caco-2 cell monolayers as a model of the small intestinal epithelium, complexation of gliadin with GTE reduces gliadin-stimulated monolayer permeability and the release of interleukin (IL)-6 and IL-8. Conclusion: There are potential beneficial effects of GTE as an adjuvant therapy for celiac disease through direct interaction between gliadin proteins and green tea polyphenols.",
author = "{Van Buiten}, {Charlene B.} and Lambert, {Joshua D.} and Ryan Elias",
year = "2018",
month = "6",
day = "1",
doi = "10.1002/mnfr.201700879",
language = "English (US)",
volume = "62",
journal = "Molecular Nutrition and Food Research",
issn = "1613-4125",
publisher = "Wiley-VCH Verlag",
number = "12",

}

Green Tea Polyphenols Mitigate Gliadin-Mediated Inflammation and Permeability in Vitro. / Van Buiten, Charlene B.; Lambert, Joshua D.; Elias, Ryan.

In: Molecular Nutrition and Food Research, Vol. 62, No. 12, 1700879, 01.06.2018.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Green Tea Polyphenols Mitigate Gliadin-Mediated Inflammation and Permeability in Vitro

AU - Van Buiten, Charlene B.

AU - Lambert, Joshua D.

AU - Elias, Ryan

PY - 2018/6/1

Y1 - 2018/6/1

N2 - Scope: Green tea, a polyphenol-rich beverage, has been reported to mitigate a number of inflammatory and hypersensitivity disorders in laboratory models, and has been shown to moderate pathways related to food allergies in vitro. The present study investigates the impact of decaffeinated green tea extract (GTE) on the digestion of gliadin protein in vitro and the effect of physical interactions with GTE on the ability of gliadin to stimulate celiac disease-related symptoms in vitro. Methods and results: Complexation of GTE and gliadin in vitro is confirmed by monitoring increases in turbidity upon titration of GTE into a gliadin solution. This phenomenon is also observed during in vitro digestion when gliadin is exposed to the digestive proteases pepsin and trypsin. SDS-PAGE and enzymatic assays reveal that GTE inhibits digestive protease activity and gliadin digestion. In differentiated Caco-2 cell monolayers as a model of the small intestinal epithelium, complexation of gliadin with GTE reduces gliadin-stimulated monolayer permeability and the release of interleukin (IL)-6 and IL-8. Conclusion: There are potential beneficial effects of GTE as an adjuvant therapy for celiac disease through direct interaction between gliadin proteins and green tea polyphenols.

AB - Scope: Green tea, a polyphenol-rich beverage, has been reported to mitigate a number of inflammatory and hypersensitivity disorders in laboratory models, and has been shown to moderate pathways related to food allergies in vitro. The present study investigates the impact of decaffeinated green tea extract (GTE) on the digestion of gliadin protein in vitro and the effect of physical interactions with GTE on the ability of gliadin to stimulate celiac disease-related symptoms in vitro. Methods and results: Complexation of GTE and gliadin in vitro is confirmed by monitoring increases in turbidity upon titration of GTE into a gliadin solution. This phenomenon is also observed during in vitro digestion when gliadin is exposed to the digestive proteases pepsin and trypsin. SDS-PAGE and enzymatic assays reveal that GTE inhibits digestive protease activity and gliadin digestion. In differentiated Caco-2 cell monolayers as a model of the small intestinal epithelium, complexation of gliadin with GTE reduces gliadin-stimulated monolayer permeability and the release of interleukin (IL)-6 and IL-8. Conclusion: There are potential beneficial effects of GTE as an adjuvant therapy for celiac disease through direct interaction between gliadin proteins and green tea polyphenols.

UR - http://www.scopus.com/inward/record.url?scp=85047664903&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85047664903&partnerID=8YFLogxK

U2 - 10.1002/mnfr.201700879

DO - 10.1002/mnfr.201700879

M3 - Article

C2 - 29704403

AN - SCOPUS:85047664903

VL - 62

JO - Molecular Nutrition and Food Research

JF - Molecular Nutrition and Food Research

SN - 1613-4125

IS - 12

M1 - 1700879

ER -