In Vitro Absorption of Dietary trans-Resveratrol from Boiled and Roasted Peanuts in Caco-2 Cells

作者：Chukwumah Yvonne; Walker Lloyd^*; Vogler Bernhard; Verghese Martha

来源：Journal of Agricultural and Food Chemistry, 2011, 59(23): 12323-12329.

DOI：10.1021/jf202535q

• In vitro absorption
• trans-resveratrol
• peanuts
• Caco-2 cells

Previous studies on the transport and absorption of resveratrol (3,5,4-O-trihydroxystilbene) were done using the pure compound. In this study, the absorption of resveratrol in digested peanut micellar from boiled and roasted peanuts was investigated using a human intestinal Caco-2 cell monolayer. The amount transported and rate of transport of both resveratrol glycosides and its hydrolytic product were quantified by a reverse-phase high-performance liquid chromatography method with mass spectrometric detection. Four peaks were identified in the digested peanut micellar of both boiled and roasted peanuts: two resveratrol glycosides, one resveratrol diglycoside, and possibly an acylated resveratrol glycoside. Resveratrol from roasted peanut micellar had a higher transport rate than those from the boiled peanut. This implies that resveratrol from roasted peanut is better absorbed than from boiled peanut. Also, the rate of transport and amount of resveratrol transported were higher for the hydrolytic product than the nonhydrolyzed glycosides. This has strong implications for in vivo absorption as the enzymatic activity of gut microflora could enhance the bioavailability of beta-glycosides of dietary polyphenols.

• 出版日期2011-12-14