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Tea polyphenols inhibit the transport of dietary phenolic acids mediated by the monocarboxylic acid transporter (MCT) in intestinal Caco-2 cell monolayers.
J Agric Food Chem. 2003 Dec 03; 51(25):7296-302.JA

Abstract

It was previously reported that a fluorescent marker dye, fluorescein, is transported via the monocarboxylic acid transporter (MCT). Fluorescein transport was competitively inhibited by MCT substrates such as ferulic and salicylic acids. Tea polyphenols, in particular, epigallocatechin gallate (EGCg) and epicatechin gallate (ECg), inhibited the transport of fluorescein. Tea polyphenols also inhibited the transport of salicylic and ferulic acids, suggesting tea polyphenols might be substrates of MCT. However, the transepithelial flux of tea polyphenols was much lower than that of the MCT substrates and was inversely correlated with the paracellular permeability of Caco-2 cell monolayers. These findings suggest that tea polyphenols are not substrates but inhibitors of MCT. Furthermore, the transepithelial transport of these polyphenols is mainly via paracellular diffusion. However, directional transport of ECg and EGCg from the basolateral to the apical side was observed, indicating that the behavior of tea polyphenols in the intestinal epithelium is complex.

Authors+Show Affiliations

Applied Bioresearch Center, Research and Development Department, Kirin Brewery Company, Ltd., 3 Miyaharacho, Takasaki-shi, Gunma 370-1295, Japan. konishiy@kirin.co.jpNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

14640574

Citation

Konishi, Yutaka, et al. "Tea Polyphenols Inhibit the Transport of Dietary Phenolic Acids Mediated By the Monocarboxylic Acid Transporter (MCT) in Intestinal Caco-2 Cell Monolayers." Journal of Agricultural and Food Chemistry, vol. 51, no. 25, 2003, pp. 7296-302.
Konishi Y, Kobayashi S, Shimizu M. Tea polyphenols inhibit the transport of dietary phenolic acids mediated by the monocarboxylic acid transporter (MCT) in intestinal Caco-2 cell monolayers. J Agric Food Chem. 2003;51(25):7296-302.
Konishi, Y., Kobayashi, S., & Shimizu, M. (2003). Tea polyphenols inhibit the transport of dietary phenolic acids mediated by the monocarboxylic acid transporter (MCT) in intestinal Caco-2 cell monolayers. Journal of Agricultural and Food Chemistry, 51(25), 7296-302.
Konishi Y, Kobayashi S, Shimizu M. Tea Polyphenols Inhibit the Transport of Dietary Phenolic Acids Mediated By the Monocarboxylic Acid Transporter (MCT) in Intestinal Caco-2 Cell Monolayers. J Agric Food Chem. 2003 Dec 3;51(25):7296-302. PubMed PMID: 14640574.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Tea polyphenols inhibit the transport of dietary phenolic acids mediated by the monocarboxylic acid transporter (MCT) in intestinal Caco-2 cell monolayers. AU - Konishi,Yutaka, AU - Kobayashi,Shoko, AU - Shimizu,Makoto, PY - 2003/12/3/pubmed PY - 2004/1/15/medline PY - 2003/12/3/entrez SP - 7296 EP - 302 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 25 N2 - It was previously reported that a fluorescent marker dye, fluorescein, is transported via the monocarboxylic acid transporter (MCT). Fluorescein transport was competitively inhibited by MCT substrates such as ferulic and salicylic acids. Tea polyphenols, in particular, epigallocatechin gallate (EGCg) and epicatechin gallate (ECg), inhibited the transport of fluorescein. Tea polyphenols also inhibited the transport of salicylic and ferulic acids, suggesting tea polyphenols might be substrates of MCT. However, the transepithelial flux of tea polyphenols was much lower than that of the MCT substrates and was inversely correlated with the paracellular permeability of Caco-2 cell monolayers. These findings suggest that tea polyphenols are not substrates but inhibitors of MCT. Furthermore, the transepithelial transport of these polyphenols is mainly via paracellular diffusion. However, directional transport of ECg and EGCg from the basolateral to the apical side was observed, indicating that the behavior of tea polyphenols in the intestinal epithelium is complex. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14640574/Tea_polyphenols_inhibit_the_transport_of_dietary_phenolic_acids_mediated_by_the_monocarboxylic_acid_transporter__MCT__in_intestinal_Caco_2_cell_monolayers_ L2 - https://doi.org/10.1021/jf034894t DB - PRIME DP - Unbound Medicine ER -