Instability of, and generation of hydrogen peroxide by, phenolic compounds in cell culture media

Long, Lee Hua; Hoi, Aina; Halliwell, Barry

doi:10.1016/j.abb.2010.06.012

Cited by 130 publications

(107 citation statements)

References 37 publications

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“…Recently, Long et al (2010) have shown that some flavonoids may increase the levels of hydrogen peroxide in the cell culture medium, thereby possibly affecting also some of the parameters that have been measured within the present. This increase in H 2 O 2 in response to the flavonoid treatment may be due to a rapid degradation of some flavonoids at neutral pH and 37°C.…”

Section: Resultsmentioning

confidence: 81%

“…This has been reported for anthocyanins such as delphinidin chloride, an extremely unstable compound, and may have also occurred in terms of its 3-glucoside (Avila et al 2009). Furthermore, Long et al (2010) demonstrated that different cell culture media may have different effects on H 2 O 2 production for the same polyphenol test compound. Thus, compound instability and generation of H 2 O 2 should be taken into account in interpreting effects of anthocyandins in cultured cells (Long et al 2010).…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, Long et al (2010) demonstrated that different cell culture media may have different effects on H 2 O 2 production for the same polyphenol test compound. Thus, compound instability and generation of H 2 O 2 should be taken into account in interpreting effects of anthocyandins in cultured cells (Long et al 2010). …”

Section: Resultsmentioning

confidence: 99%

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Potential anti-inflammatory, anti-adhesive, anti/estrogenic, and angiotensin-converting enzyme inhibitory activities of anthocyanins and their gut metabolites

et al. 2012

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Epidemiological studies have indicated a positive association between the intake of foods rich in anthocyanins and the protection against cardiovascular diseases. Some authors have shown that anthocyanins are degraded by the gut microflora giving rise to the formation of other breakdown metabolites, which could also contribute to anthocyanin health effects. The objective of this study was to evaluate the effects of anthocyanins and their breakdown metabolites, protocatechuic, syringic, gallic, and vanillic acids, on different parameters involved in atherosclerosis, including inflammation, cell adhesion, chemotaxis, endothelial function, estrogenic/anti-estrogenic activity, and angiotensin-converting enzyme (ACE) inhibitory activity. From the assayed metabolites, only protocatechuic acid exhibited a slight inhibitory effect on NO production and TNF-a secretion in LPS-INF-c-induced macrophages. Gallic acid caused a decrease in the secretion of MCP-1, ICAM-1, and VCAM-1 in endothelial cells. All anthocyanins showed an ACE-inhibitory activity. Delphinidin-3-glucoside, pelargonidin-3-glucoside, and gallic acid showed affinity for ERb and pelargonidin and peonidin-3-glucosides for ERa. The current data suggest that anthocyanins and their breakdown metabolites may partly provide a protective effect against atherosclerosis that is multi-causal and involves different biochemical pathways. However, the concentrations of anthocyanins and their metabolites, as used in the present cell culture and in vitro assays mediating anti-inflammatory, anti-adhesive, antiestrogenic, and angiotensin-converting enzyme inhibitory activities, were often manifold higher than those physiologically achievable.

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Section: Resultsmentioning

confidence: 81%

Section: Resultsmentioning

confidence: 99%

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Potential anti-inflammatory, anti-adhesive, anti/estrogenic, and angiotensin-converting enzyme inhibitory activities of anthocyanins and their gut metabolites

et al. 2012

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“…Some of the above mentioned studies reported also the stability of phenolic compounds in most common media used in cell culturing: McCoy, DMEM or MEM. Long et al [2010] observed the stability of hydroxytyrosol, delphinidin chloride, rosmarinic acid, curcumin, apigenin, naringenin, hesperitin and resveratrol.…”

Section: Introductionmentioning

confidence: 99%

Stability of Phenolic Compounds Isolated from Cocoa, Green Tea and Strawberries in Hank’s Balanced Salt Solution under Cell Culture Conditions.

Kosińska¹,

Xie²,

Diering³

et al. 2012

Pol. J. Food Nutr. Sci.

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The study analysed the stability of polyphenols present in extracts isolated from cocoa, green tea and strawberries in Hank's Balanced Salt Solution buffers. The extracts were incubated under conditions commonly used for intestinal absorption experiments with human epithelial cells. The polyphenols were analysed with HPLC-DAD-FLD-MS method. The concentrations of most of the polyphenols monitored changed during 2 h of incubation. The fl avan-3-ols of cocoa exhibited similar stability and all were more stable at pH 6.5 than 7.4. The concentration of procyanidin B2 at pH 7.4 decreased to the highest extent. Green tea predominant catechins: epigallocatechin gallate and epigallocatechin, were very vulnerable in HBSS both at pH 6.5 and 7.4; their specific molecular structure may be responsible for this phenomenon. The anthocyanins of a strawberry extract were more stable at pH 6.5. The considerable increase in ellagic acid concentration at pH 7.4 might be explained by possible degradation of other compounds of the extract. It is highly recommended to perform stability tests before transport experiments in a cell culture model in order to avoid misinterpretation of results.

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“…Compounds that break down rapidly in cell culture media without substantial H 2 O 2 generation include lycopene and some other carotenoids, resveratrol, and curcumin; the reported effects of these compounds on cells in culture may be due to their oxidation products. [75,76] Thus, if a compound does not generate H 2 O 2 in a cell culture medium, or if its cellular effects are not prevented by adding catalase, do not assume that it is stable in that medium. [75] The toxicity of dopamine to cells in culture was found to be due to its rapid oxidation to form not only H 2 O 2 but also Biomed J Vol.…”

Section: 24]mentioning

confidence: 99%

Cell culture, oxidative stress, and antioxidants: Avoiding pitfalls

2014

Self Cite

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Cell culture is widely used by biochemists and cell/molecular biologists, but the fluctuating (and often elevated) levels of O 2 to which cells in culture are exposed can affect many of their properties. So can the low level of antioxidants found in some cell culture media. Reagents, especially "antioxidants," added to cell culture media can react with the constituents of the media to produce H 2 O 2 and degradation products that can influence cell behavior. Several published papers describing the cellular effects of ascorbate, polyphenols, and carotenoids have, in fact, reported artifacts due to the actions of the degradation products of these "antioxidants." A greater awareness of the potential artifacts in cell culture studies is needed among the free radical/antioxidant community. (Biomed J 2014;37:99-105)

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Instability of, and generation of hydrogen peroxide by, phenolic compounds in cell culture media

Cited by 130 publications

References 37 publications

Potential anti-inflammatory, anti-adhesive, anti/estrogenic, and angiotensin-converting enzyme inhibitory activities of anthocyanins and their gut metabolites

Potential anti-inflammatory, anti-adhesive, anti/estrogenic, and angiotensin-converting enzyme inhibitory activities of anthocyanins and their gut metabolites

Stability of Phenolic Compounds Isolated from Cocoa, Green Tea and Strawberries in Hank’s Balanced Salt Solution under Cell Culture Conditions.

Cell culture, oxidative stress, and antioxidants: Avoiding pitfalls

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