Acrolein is a highly toxic unsaturated aldehyde. Humans are both endogenously and exogenously exposed to acrolein. Endogenous ACR is mainly liberated from lipid peroxidation and oxidation of some amino acids, while exogenous sources include tobacco smoke, exhaust gas emission, wood combustion, and food thermal processing. Gut microbial metabolism of certain food ingredients, such as glycerol, can also be an additionally important source of endogenous ACR. Long-term exposure to acrolein leads to various chronic disease states, such as cardiovascular diseases, diabetes mellitus, cancers, and Alzheimer diseases. Dietary polyphenols have been reported to be able to attenuate acrolein-induced toxicity in vitro via formation of acrolein-polyphenol conjugates. However, whether in vitro acrolein-trapping abilities of polyphenols can be maintained under in vivo environments is still unknown. In the present study, two most commonly-consumed dietary polyphenols, (-)-epigallocatechin-3-gallate (EGCG) from tea and genistein from soy, were used to evaluate for their anti-acrolein behaviors both in vitro and in mice. Tea EGCG exerted much higher capacity to capture acrolein than soy genistein in vitro. But translation of in vitro anti-acrolein activity into in vivo was mainly mediated by bioavailability and biaotransformation of individual polyphenols. We observed that absorbed polyphenols could be rapidly metabolized, and most likely, certain metabolites retained anti-ACR bioactivity of parent compounds. On the other hand, non-absorbed polyphenols had ability to scavenge ACR in the gut when travelling through gastrointestinal tract. In addition, microbial metabolites of dietary polyphenols could also display in vivo anti-ACR ability via enterohepatic cycling. Our findings demonstrate that in vivo anti-acrolein ability of dietary polyphenols can not be reflected solely based on their in vitro ability. The bioavailability and biotransformation of individual polyphenols as well as gut microbiome contribute to in vivo anti-acrolein ability of dietary polyphenols.

In vivo acrolein-trapping capacities of tea EGCG and soy genistein were mainly mediated by individual bioavailability and biotransformation

2019 Fall National Meeting

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.