Quercetin Enhances the Availability of 5-Heptadecylresorcinol by Inhibiting the Expression of P-gp.

5-heptadecylresorcinol bioavailability quercetin transport

Journal

Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755

Informations de publication

Date de publication:
29 Nov 2023
Historique:
medline: 30 11 2023
pubmed: 14 11 2023
entrez: 14 11 2023
Statut: ppublish

Résumé

5-Heptadecylresorcinol (AR-C17), as the most important active monomer, is found in large quantities in wheat and triticale and plays a variety of health benefits, such as antidiabetic, anti-inflammatory, and antitumor. However, the low bioavailability of AR-C17 due to its low water solubility restricts its application. Moreover, the transport mechanism of AR-C17 is not fully understood. Here, we showed that the transport of AR-C17 in vitro was time- and concentration-dependent, and relatively higher temperature and lower pH obviously promoted the transport of AR-C17. Besides, transporters, especially P-glycoprotein (P-gp), markedly affected the transport of AR-C17 as well. Quercetin, a natural synergist in triticale bran (TB), was confirmed as an inhibitor of P-gp to promote the transport of AR-C17 in this study, and the bioavailability of AR-C17 reached the highest when the concentration ratio of quercetin to AR-C17 was 1:1.

Identifiants

pubmed: 37962857
doi: 10.1021/acs.jafc.3c05518
doi:

Substances chimiques

Quercetin 9IKM0I5T1E
5-heptadecylresorcinol 0
Resorcinols 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

18375-18384

Auteurs

Lei Jiang (L)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Kuiliang Zhang (K)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Mingcong Fan (M)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Wei Pan (W)

Center for Information of National Medical Products Administration, 8 Sanli River, Beijing 100820, China.

Haifeng Qian (H)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Li Wang (L)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Yan Li (Y)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Articles similaires

Chloramphenicol Poloxamer Hypromellose Derivatives Gels Drug Stability
Quercetin Escherichia coli O157 Anti-Bacterial Agents beta-Cyclodextrins Biofilms
Biological Availability Animals Osteoporosis Imidazoles Diphosphonates

Classifications MeSH