The Influence of In Vitro Gastrointestinal Digestion on the Anticancer Activity of Manuka Honey
Danila Cianciosi,
Tamara Yuliett Forbes-Hernández,
Sadia Afrin,
Massimiliano Gasparrini,
José L. Quiles,
Emilio Gil,
Stefano Bompadre,
Jesus Simal-Gandara,
Maurizio Battino,
Francesca Giampieri
Affiliations
Danila Cianciosi
Dipartimento di Scienze Cliniche Specialistiche e Odontostomtologiche, Università Politecnica delle Marche, Via Ranieri 65, 60130 Ancona, Italy
Tamara Yuliett Forbes-Hernández
Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo, Vigo Campus, 32004 Ourense, Spain
Sadia Afrin
Department of Gynecology and Obstetrics, Johns Hopkins University School of Medicine, Baltimore, MD 21205, USA
Massimiliano Gasparrini
Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy
José L. Quiles
Department of Physiology, Institute of Nutrition and Food Technology “Jose Mataix”, Biomedical Research Center, University of Granada, 18000 Granada, Spain
Emilio Gil
Nutrition and Food Science Group, Department of Biochemistry, Genetics and Immunology, Faculty of Biology, University of Vigo, 36310 Vigo, Spain
Stefano Bompadre
Department of Biomedical Sciences, Polytechnic University of Marche, 60131 Ancona, Italy
Jesus Simal-Gandara
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Science, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
Maurizio Battino
Dipartimento di Scienze Cliniche Specialistiche e Odontostomtologiche, Università Politecnica delle Marche, Via Ranieri 65, 60130 Ancona, Italy
Francesca Giampieri
Dipartimento di Scienze Cliniche Specialistiche e Odontostomtologiche, Università Politecnica delle Marche, Via Ranieri 65, 60130 Ancona, Italy
Manuka honey (MH) is a natural food with many beneficial properties to human health, thanks to its high variety of bioactive compounds; however, little is known about its bioaccessibility. The aim of this study was to evaluate and compare the polyphenol compounds, the antioxidant capacity and the anticancer activity of MH subjected to an in vitro gastrointestinal digestion in human HCT-116 colon cancer cells. Raw MH and digested MH (DMH) were assessed for total polyphenols and flavonoids by spectrophotometric and HPLC-ESI-MS/MS analysis, and total antioxidant capacity (TAC) using different methods. Cell viability, intracellular ROS production, apoptosis, cell cycle and colony formation capacity were tested after treatment with MH or DMH. Results showed that total polyphenols, total flavonoids and TAC were significantly (p < 0.05) reduced after in vitro digestion. In addition, MH and DMH at 8, 16 and 24 mg/mL had similar effects in inducing intracellular ROS production and in inhibiting the colon formation ability; MH induced a more marked apoptosis compared to DMH, while cell cycle was blocked in S phase by MH and in Sub G1 phase by DMH. Our results increase knowledge of the effect of gastrointestinal digestion on the biological effect of honey against colorectal cancer.
