Different responses of vanillic acid, a phenolic compound, in HTC cells: cytotoxicity, antiproliferative activity, and protection from DNA-induced damage

Abstract

ABSTRACT. The consumption of healthy and natural foods has increased over the last few years, primarily because these foods are rich in substances with biological properties of interest, such as exerting anticancer effects and decreasing oxidative stress in living tissues. These foods support adequate nutrition, maintain health, and improve quality of life. Vanillic acid (VA) is a phenolic compound used widely in the food industry as a flavoring, preservative, and food additive. VA can be found in various cereals, whole grains, fruits, herbs, green tea, juices, beers, and wines and possesses antioxidant, hepatoprotective, cardioprotective, and antiapoptotic activities. Studying the cytotoxicity as well as the mutagenic and antimutagenic effects of different concentrations of VA in Rattus norvegicus hepatoma cells (HTC) can identify new cellular activities of this substance. Concentrations up to 100 µM VA are not cytotoxic to HTC cells in a MTT [3-(4,5-dimethilthiazol-2-yl)-2,5-diphenil tetrazolium bromide] assay after 96-h exposure; therefore, VA does not compromise mitochondrial activity. Similarly, concentrations up to 500 µM do not compromise plasma membrane integrity. VA at 10 and 50 µM showed no mutagenic/clastogenic effects, as no significant micronuclei induction was observed. VA 10 µM presented no antiproliferative activity and reduced the cytotoxicity induced by benzo [a]pyrene. The antimutagenic activity of 10 µM VA was observed by the simultaneous, pre-, and post-treatments, as the phenolic compound significantly reduced the frequency of micronuclei induced by the mutagen. These results indicate that VA exerts different responses in HTC cells. Low concentrations present no cytotoxic, mutagenic, or antiproliferative effects and protect cells from DNA damage.

Effect of roselle extracts on the selected quality characteristics of ice cream

“…[44] Vanillic acid is widely used in the food industry as a flavoring, preservative, and food additive. [45] Vanilla flavor is one of the most popular choices of ice cream by consumers. The control, IC5, and IC10 were perceived to be sweet with less resistance to scooping and melted unusually quicker (watery) than the control sample.…”

Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum

“…This fact may be due to a) other extracted non-phenolic compounds which also exhibit antioxidant activity (extracted dry matter at 40°C was higher when compared with extraction at 25°C, as can be observed in Table 1) or b) a high number of interactions between phenolic compounds and proteins extracted in greater quantity at higher temperatures, making difficult to identify a given compound as a phenolic compound. Almeida, Cavalcante, and Vicentini (2016) studied the cytotoxicity, antiproliferative activity, and protection from DNA-induced damage in HTC cells, showing that vanillic acid was effective at protecting DNA from damage at any concentration between 1.684 mg.L −1 and 16.84 mg.L −1 . In this study, the vanillic acid values detected were 5.42 mg.L −1 , which is in the range studied by the mentioned authors.…”

Vanillic acid alleviates palmitic acid‐induced oxidative stress in human umbilical vein endothelial cells via Adenosine Monophosphate‐Activated Protein Kinase signaling pathway

“…VA has attracted the attention of researchers due to its high concentration in serum. VA also can be found in various cereals and fruits (Almeida, Cavalcante, & Vicentini, ). The previous study has shown that VA modulates vascular reactivity by reducing the superoxide and regulating the expression of HO‐1 in endothelial cells (Edwards, Czank, Woodward, Cassidy, & Kay, ).…”