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Stability of dietary polyphenols under the cell culture conditions: Avoiding erroneous conclusions
Xiao J.2; Hogger P.2
2015-02-11
Source PublicationJournal of Agricultural and Food Chemistry
ISSN15205118 00218561
Volume63Issue:5Pages:1547-1557
AbstractMost data of bioactivity from dietary polyphenols have been derived from in vitro cell culture experiments. In this context, little attention is paid to potential artifacts due to chemical instability of these natural antioxidants. An early degradation time (T) and half-degradation time (T) were defined to characterize the stability of 53 natural antioxidants incubated in Dulbeccos modified Eagles medium (DMEM) at 37 °C. The degree of hydroxylation of flavones and flavonols significantly influenced the stability in order resorcinol-type > catechol-type > pyrogallol-type, with the pyrogallol-type being least stable. In contrast, any glycosylation of polyphenols obviously enhanced their stability. However, the glycosylation was less important compared to the substitution pattern of the nucleus rings. Methoxylation of flavonoids with more than three hydroxyl groups typically improved their stability as did the hydrogenation of the CλC double bond of flavonoids to corresponding flavanoids. There was no significant correlation between the antioxidant potential of polyphenols and their stability. Notably, the polyphenols were clearly more stable in human plasma than in DMEM, which may be caused by polyphenol-protein interactions. It is strongly suggested to carry out stability tests in parallel with cell culture experiments for dietary antioxidants with catechol or pyrogallol structures and pyrogallol-type glycosides in order to avoid artifacts.
Keywordantioxidants cell culture polyphenols stability structure-stability relationship
DOI10.1021/jf505514d
URLView the original
Language英語
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Cited Times [WOS]:48   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionUniversity of Macau
Affiliation1.Fudan University
2.Julius-Maximilians-Universität Würzburg
3.Macau University of Science and Technology
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GB/T 7714
Xiao J.,Hogger P.. Stability of dietary polyphenols under the cell culture conditions: Avoiding erroneous conclusions[J]. Journal of Agricultural and Food Chemistry,2015,63(5):1547-1557.
APA Xiao J.,&Hogger P..(2015).Stability of dietary polyphenols under the cell culture conditions: Avoiding erroneous conclusions.Journal of Agricultural and Food Chemistry,63(5),1547-1557.
MLA Xiao J.,et al."Stability of dietary polyphenols under the cell culture conditions: Avoiding erroneous conclusions".Journal of Agricultural and Food Chemistry 63.5(2015):1547-1557.
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