Journal
FOOD CHEMISTRY
Volume 131, Issue 3, Pages 1015-1020Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.09.109
Keywords
Epigenetic modulators; Polyphenols; Inflammation; Ellagic acid
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In the present study, we have investigated the influence of low concentrations of polyphenols (5 mu M) on histone acetyltransferase (HAT) and histone deacetylase (HDAC) activity, a monocyte cell system related to the inflammatory process. We selected gallic acid, ellagic acid, oenothein B, valoneic acid dilactone and penta-O-galloyl-beta-D-glucose, which are known to affect inflammatory responses, such as IL-6 secretion and/or NF-kappa B down-regulation and polyphenol metabolites (urolithins A, B and C). TNF-alpha stimulation resulted in a reduction of THP-1 cell viability by 28.9%, reduced HDAC activity from 25.2 to 13.5 pmol/mu g protein and increased HAT activity from 24.0 to 45.5 pmol/mu g protein. The coincubation with ellagic acid and oenothein B restored the viability and reversed the effect of TNF-alpha on HAT and HDAC activities. Urolithins B and C, gallic acid and penta-O-galloyl-beta-D-glucose only showed significant reductions of HAT activity, by 40-50%. Our results prove that polyphenols act as epigenetic modulators. (C) 2011 Elsevier Ltd. All rights reserved.
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