Procyanidin B2 rich cocoa extracts inhibit inflammation in Caco-2 cell model of in vitro celiac disease by down-regulating interferon-gamma- or gliadin peptide 31-43-induced transglutaminase-2 and interleukin-15
Document Type
Article
Publication Date
6-1-2019
Abstract
The objective of this research was to investigate the efficacy of procyanidin B2 rich cocoa extracts on interferon-gamma (IFN-γ) or gliadin peptide p31-43-induced transglutaminase-2 and interleukin-15 (IL-15) in Caco-2 cell model of in vitro celiac disease. Cysteamine was used as a positive control inhibitor of TG2. Procyanidin B2-rich extract reduced IFN-γ- and gliadin p31-43-induced TG2 activity by 77% and 45%, respectively. Cocoa extract containing 4.9–289 µg/mL of procyanidin B2 dose-dependently reduced IFN-γ-induced IL-15 secretion to the level of IL-15 in control cells. Similarly, cocoa extract containing 4.9–289 µg/mL of procyanidin B2 dose-dependently reduced gliadin p31-43-induced IL-15 to the level in control cells. Procyanidin B2-rich cocoa extracts reduced the activities of other inflammatory biomarkers including COX-2, IL-1β, IL-6, and IL-8 in both IFN-γ and p31-43-treated Caco-2 cells. Caffeine or theobromine, at the concentration found in the cocoa extracts, did not contribute to the activity of procyanidin B2 against TG2 or IL-15.
Publication Source (Journal or Book title)
Journal of Functional Foods
First Page
112
Last Page
120
Recommended Citation
Kramer, K., Yeboah-Awudzi, M., Magazine, N., King, J., Xu, Z., & Losso, J. (2019). Procyanidin B2 rich cocoa extracts inhibit inflammation in Caco-2 cell model of in vitro celiac disease by down-regulating interferon-gamma- or gliadin peptide 31-43-induced transglutaminase-2 and interleukin-15. Journal of Functional Foods, 57, 112-120. https://doi.org/10.1016/j.jff.2019.03.039
