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Bioavailability of hop-derived iso-α-acids and reduced derivatives

Ko Cattoor UGent, Jean Paul Remon UGent, Koen Boussery UGent, Jan Van Bocxlaer UGent, Marc Bracke UGent, Denis De Keukeleire UGent, Dieter Deforce UGent and Arne Heyerick UGent (2011) FOOD & FUNCTION. 2(7). p.412-422
abstract
Abstract: Iso-alpha-acids (IAA) and their reduced derivatives (dihydro-iso-alpha-acids (DHIAA) and tetrahydro-iso-alpha-acids (THIAA)) have been administered to Caco-2 cell monolayers (30, 60, and 120 mu M) to investigate epithelial transport, in both absorptive and secretive directions. In addition, 25 mg kg(-1) IAA, DHIAA, and THIAA were applied to New Zealand white rabbits (+/- 3-3.5 kg) in a single intravenous and oral dose. The most important pharmacokinetic parameters (C(max), t(max), half life, clearance, and AUC(0-infinity)) and the absolute bioavailability were determined for each class of hop acid. The results from the in vitro Caco-2 study of IAA, DHIAA, and THIAA, showed a higher membrane permeability for IAA and THIAA, both in absorptive (P(appAB) range 1.6-5.6 x 10(-6) cm s(-1)) and secretive directions (P(appBA) range 5.7-16.3 x 10(-6) cm s(-1)), when compared to DHIAA. Factors limiting transport of DHIAA could include phase II metabolism. After oral and i.v. dosing to New Zealand white rabbits, the absolute bioavailability for IAA was determined to be 13.0%. The reduced derivatives reached higher bioavailabilities with 28.0% for DHIAA and 23.0% for THIAA. The area under curve AUC(0-infinity) upon oral gavage for DHIAA and THIAA was 70.7 +/- 48.4 mu g h ml(-1) and 57.4 +/- 9.0 mu g h ml(-1), respectively, while that for IAA was 10.6 +/- 5.3 mu g h ml(-1). Phase I metabolism was indicated as the main factor limiting the bioavailability of IAA. Bioavailability of DHIAA is mostly influenced by phase-II metabolism as shown by enzymatic hydrolysis of plasma samples upon administration of DHIAA.
Please use this url to cite or link to this publication:
author
organization
alternative title
Bioavailability of hop-derived iso-alpha-acids and reduced derivatives
year
type
journalArticle (original)
publication status
published
subject
keyword
LIGHTSTRUCK FLAVOR, OXIDATION-PRODUCTS, OLEANOLIC ACID, BEER, IN-VITRO, ABSORPTION, EPITHELIAL CACO-2 CELLS, BITTER ACIDS, INTESTINAL-CELL LINE, APPARENT DRUG PERMEABILITY
journal title
FOOD & FUNCTION
Food Funct.
volume
2
issue
7
pages
412 - 422
Web of Science type
Article
Web of Science id
000293172100008
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.179 (2011)
JCR rank
64/128 (2011)
JCR quartile
3 (2011)
ISSN
2042-6496
DOI
10.1039/c1fo10009b
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1892520
handle
http://hdl.handle.net/1854/LU-1892520
date created
2011-08-25 14:58:08
date last changed
2012-02-07 10:42:23
@article{1892520,
  abstract     = {Abstract: Iso-alpha-acids (IAA) and their reduced derivatives (dihydro-iso-alpha-acids (DHIAA) and tetrahydro-iso-alpha-acids (THIAA)) have been administered to Caco-2 cell monolayers (30, 60, and 120 mu M) to investigate epithelial transport, in both absorptive and secretive directions. In addition, 25 mg kg(-1) IAA, DHIAA, and THIAA were applied to New Zealand white rabbits (+/- 3-3.5 kg) in a single intravenous and oral dose. The most important pharmacokinetic parameters (C(max), t(max), half life, clearance, and AUC(0-infinity)) and the absolute bioavailability were determined for each class of hop acid. The results from the in vitro Caco-2 study of IAA, DHIAA, and THIAA, showed a higher membrane permeability for IAA and THIAA, both in absorptive (P(appAB) range 1.6-5.6 x 10(-6) cm s(-1)) and secretive directions (P(appBA) range 5.7-16.3 x 10(-6) cm s(-1)), when compared to DHIAA. Factors limiting transport of DHIAA could include phase II metabolism. After oral and i.v. dosing to New Zealand white rabbits, the absolute bioavailability for IAA was determined to be 13.0\%. The reduced derivatives reached higher bioavailabilities with 28.0\% for DHIAA and 23.0\% for THIAA. The area under curve AUC(0-infinity) upon oral gavage for DHIAA and THIAA was 70.7 +/- 48.4 mu g h ml(-1) and 57.4 +/- 9.0 mu g h ml(-1), respectively, while that for IAA was 10.6 +/- 5.3 mu g h ml(-1). Phase I metabolism was indicated as the main factor limiting the bioavailability of IAA. Bioavailability of DHIAA is mostly influenced by phase-II metabolism as shown by enzymatic hydrolysis of plasma samples upon administration of DHIAA.},
  author       = {Cattoor, Ko and Remon, Jean Paul and Boussery, Koen and Van Bocxlaer, Jan and Bracke, Marc and De Keukeleire, Denis and Deforce, Dieter and Heyerick, Arne},
  issn         = {2042-6496},
  journal      = {FOOD \& FUNCTION},
  keyword      = {LIGHTSTRUCK FLAVOR,OXIDATION-PRODUCTS,OLEANOLIC ACID,BEER,IN-VITRO,ABSORPTION,EPITHELIAL CACO-2 CELLS,BITTER ACIDS,INTESTINAL-CELL LINE,APPARENT DRUG PERMEABILITY},
  language     = {eng},
  number       = {7},
  pages        = {412--422},
  title        = {Bioavailability of hop-derived iso-\ensuremath{\alpha}-acids and reduced derivatives},
  url          = {http://dx.doi.org/10.1039/c1fo10009b},
  volume       = {2},
  year         = {2011},
}

Chicago
Cattoor, Ko, Jean Paul Remon, Koen Boussery, Jan Van Bocxlaer, Marc Bracke, Denis De Keukeleire, Dieter Deforce, and Arne Heyerick. 2011. “Bioavailability of Hop-derived Iso-α-acids and Reduced Derivatives.” Food & Function 2 (7): 412–422.
APA
Cattoor, K., Remon, J. P., Boussery, K., Van Bocxlaer, J., Bracke, M., De Keukeleire, D., Deforce, D., et al. (2011). Bioavailability of hop-derived iso-α-acids and reduced derivatives. FOOD & FUNCTION, 2(7), 412–422.
Vancouver
1.
Cattoor K, Remon JP, Boussery K, Van Bocxlaer J, Bracke M, De Keukeleire D, et al. Bioavailability of hop-derived iso-α-acids and reduced derivatives. FOOD & FUNCTION. 2011;2(7):412–22.
MLA
Cattoor, Ko, Jean Paul Remon, Koen Boussery, et al. “Bioavailability of Hop-derived Iso-α-acids and Reduced Derivatives.” FOOD & FUNCTION 2.7 (2011): 412–422. Print.