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      Effects of chlorogenic acid, epicatechin gallate, and quercetin on mucin expression and secretion in the Caco‐2/HT29‐MTX cell model

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          Abstract

          Mucins are a family of large glycoproteins that represent the major structural components of the mucus and are encoded by 20 different mucin genes. Mucin expression can be modulated by different stimuli. In this study, we analyzed four mucins (MUC2, MUC3, MUC13, and MUC17) in coculture of Caco‐2/HT29‐MTX cells to demonstrate the variation in gene expression in the presence of antioxidant compounds like chlorogenic acid, epicatechin gallate, and quercetin (apple, tea, and coffee polyphenols, respectively). coculture of Caco‐2/HT29‐MTX cells was treated with polyphenols, and the expression of four mucins was determined by reverse‐transcriptase PCR. In addition, the secretion levels of MUC2 were established by enzyme‐linked immunoassay (ELISA) analysis. The results showed that each polyphenol compound induces different expression patterns of the mucin genes. Statistically significant up‐regulation of MUC17 was observed following incubation with epicatechin gallate and quercetin. ELISA results did not prove any significant differences in protein levels of MUC2 after treatment by the polyphenol compounds. The polyphenols considered in this study may influence mucin secretion and act on diverse salivary substrates to change the barrier properties of mucins for mucus secretion in different ways.

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          Most cited references34

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          Mucins in cancer: protection and control of the cell surface.

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            The mucus and mucins of the goblet cells and enterocytes provide the first defense line of the gastrointestinal tract and interact with the immune system.

            The gastrointestinal tract is covered by mucus that has different properties in the stomach, small intestine, and colon. The large highly glycosylated gel-forming mucins MUC2 and MUC5AC are the major components of the mucus in the intestine and stomach, respectively. In the small intestine, mucus limits the number of bacteria that can reach the epithelium and the Peyer's patches. In the large intestine, the inner mucus layer separates the commensal bacteria from the host epithelium. The outer colonic mucus layer is the natural habitat for the commensal bacteria. The intestinal goblet cells secrete not only the MUC2 mucin but also a number of typical mucus components: CLCA1, FCGBP, AGR2, ZG16, and TFF3. The goblet cells have recently been shown to have a novel gate-keeping role for the presentation of oral antigens to the immune system. Goblet cells deliver small intestinal luminal material to the lamina propria dendritic cells of the tolerogenic CD103(+) type. In addition to the gel-forming mucins, the transmembrane mucins MUC3, MUC12, and MUC17 form the enterocyte glycocalyx that can reach about a micrometer out from the brush border. The MUC17 mucin can shuttle from a surface to an intracellular vesicle localization, suggesting that enterocytes might control and report epithelial microbial challenge. There is communication not only from the epithelial cells to the immune system but also in the opposite direction. One example of this is IL10 that can affect and improve the properties of the inner colonic mucus layer. The mucus and epithelial cells of the gastrointestinal tract are the primary gate keepers and controllers of bacterial interactions with the host immune system, but our understanding of this relationship is still in its infancy. © 2014 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.
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              Interaction between phenolics and gut microbiota: role in human health.

              Dietary phenolic compounds are often transformed before absorption. This transformation modulates their biological activity. Different studies have been carried out to understand gut microbiota transformations of particular polyphenol types and identify the responsible microorganisms. Although there are potentially thousands of different phenolic compounds in the diet, they are typically transformed to a much smaller number of metabolites. The aim of this review was to discuss the current information about the microbial degradation metabolites obtained from different phenolics and their formation pathways, identifying their differences and similarities. The modulation of gut microbial population by phenolics was also reviewed in order to understand the two-way phenolic-microbiota interaction. Clostridium and Eubacterium genera, which are phylogenetically associated, are other common elements involved in the metabolism of many phenolics. The health benefits from phenolic consumption should be attributed to their bioactive metabolites and also to the modulation of the intestinal bacterial population.
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                Author and article information

                Contributors
                havlik@af.czu.cz
                Journal
                Food Sci Nutr
                Food Sci Nutr
                10.1002/(ISSN)2048-7177
                FSN3
                Food Science & Nutrition
                John Wiley and Sons Inc. (Hoboken )
                2048-7177
                31 January 2019
                February 2019
                : 7
                : 2 ( doiID: 10.1002/fsn3.2019.7.issue-2 )
                : 492-498
                Affiliations
                [ 1 ] Department of Microbiology, Nutrition and Dietetics Czech University of Life Sciences Prague Prague Czech Republic
                [ 2 ] Department of Agricultural, Food and Agro‐Environmental Sciences University of Pisa Pisa Italy
                [ 3 ] Department of Genetics and Breeding of Farm Animals Institute of Animal Science Prague Czech Republic
                [ 4 ] Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health” University of Pisa Pisa Italy
                [ 5 ] Department of Quality of Agricultural Products Czech University of Life Sciences Prague Prague Czech Republic
                Author notes
                [*] [* ] Correspondence

                Jaroslav Havlik, Department of Quality of Agricultural Products, Czech University of Life Sciences Prague, Prague, Czech Republic.

                Email: havlik@ 123456af.czu.cz

                [†]

                Authors contributed equally.

                Author information
                http://orcid.org/0000-0003-2736-857X
                http://orcid.org/0000-0003-1900-0951
                Article
                FSN3818
                10.1002/fsn3.818
                6392881
                11e521c9-bdcd-44d8-994a-a7eec841251c
                © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.

                This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

                History
                : 12 January 2018
                : 03 September 2018
                : 04 September 2018
                Page count
                Figures: 3, Tables: 0, Pages: 7, Words: 5216
                Funding
                Funded by: Grantová Agentura České Republiky
                Award ID: GACR 16‐07193S
                Funded by: University Internal Grant Agency of the Czech University of Life Sciences Prague
                Award ID: CIGA 20162015
                Categories
                Original Research
                Original Research
                Custom metadata
                2.0
                fsn3818
                February 2019
                Converter:WILEY_ML3GV2_TO_NLMPMC version:5.6.0 mode:remove_FC converted:27.02.2019

                coculture of caco‐2/ht29‐mtx cells,enzyme‐linked immunoassay,gene expression,phenolic constituents,rt‐pcr

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