ID 112457
Title Alternative
Bioavailability of prenyl quercetin
Author
Fujikura, Yutaka University of Tokushima
Murota, Kaeko Kinki University
Uehara, Mariko Tokyo University of Agriculture
Minekawa, Shoko University of Tokushima
Matsui, Naoko University of Tokushima
Kawamura, Tomoyuki University of Tokushima
Keywords
flavonoids
biological availability
diet
caco-2 cells
food
hydrophobicity
intestinal absorption
lymph
plasma
quercetin
kidney
liver
mice
rats
metabolites
skeletal myocytes
naringenin
Content Type
Journal Article
Description
Prenyl flavonoids are widely distributed in plant foods and have attracted appreciable attention in relation to their potential benefits for human health. Prenylation may enhance the biological functions of flavonoids by introducing hydrophobic properties in their basic structures. Previously, we found that 8-prenyl naringenin exerted a greater preventive effect on muscle atrophy than nonprenylated naringenin in a mouse model. Here, we aimed to estimate the effect of prenylation on the bioavailability of dietary quercetin (Q). The cellular uptake of 8-prenyl quercetin (PQ) and Q in Caco-2 cells and C2C12 myotube cells was examined. Prenylation significantly enhanced the cellular uptake by increasing the lipophilicity in both cell types. In Caco-2 cells, efflux of PQ to the basolateral side was <15% of that of Q, suggesting that prenylation attenuates transport from the intestine to the circulation. After intragastric administration of PQ or Q to mice or rats, the area under the concentration-time curve for PQ in plasma and lymph was 52.5% and 37.5% lower than that of Q, respectively. PQ and its O-methylated form (MePQ) accumulated at much higher amounts than Q and O-methylated Q in the liver (Q: 3400%; MePQ: 7570%) and kidney (Q: 385%; MePQ: 736%) of mice after 18 d of feeding. These data suggest that prenylation enhances the accumulation of Q in tissues during long-term feeding, even though prenylation per se lowers its intestinal absorption from the diet.
Journal Title
The Journal of Nutrition
ISSN
15416100
00223166
NCID
AA1203790X
AA00703811
Publisher
American Society for Nutrition
Volume
143
Issue
10
Start Page
1558
End Page
1564
Published Date
2013-07-31
Rights
© 2013 American Society for Nutrition
This is a free access article, distributed under terms (http://www.nutrition.org/publications/guidelines-and-policies/license/) that permit unrestricted noncommercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
EDB ID
DOI (Published Version)
URL ( Publisher's Version )
FullText File
language
eng
TextVersion
Publisher
departments
Bioscience and Bioindustry
Pharmaceutical Sciences
Medical Sciences