Physical, chemical and morphological changes of bread polyphenol extract on cellular cultures monolayer CaCo-2

The effect on potential transepithelial electrics resistance (TEER) and the electronic scansion microscopy analysis (SEM) of CaCo-2 cells line monolayer could be one useful method to study the different antioxidant or pro-oxidant capacity values of different concentrations of the hydrolizated polyphenol extracts of bread made with wheat Sant’Agata cultivar (HBPE).The various concentrations of HBPE have been tested on culture in monolayer CaCo-2 cells seeded on polycarbonate filter, in the cell culture chamber (Ø 6.5 µm; area 0.33cm2; pore Ø 0.4 µm), at a density of 1.5x105 cells per filter and placed in a multiwells Falcon; the filter divided the chamber in apical and basal compartments that represent the lumen and the basal area of the gut tract. With HBPE concentrations of 5,10,25,50,100 µg/ml it was observed that both methods (TEER and SEM analysis) showed an antioxidant activity in the monolayer cells incubated with 5 and 10 µg/ml of HBPE, instead the 25,50,100 µg/ml concentrations of HBPE showed a TEER value decrease. This means an evident change of the permeability owed at cells damage. This is confirmed by SEM analysis, which reported a remarkable cell damages due to pro-oxidant activity of HBPE. Conclusion: from our results it is possible to observe the influence of bread polyphenol extract concentrations. In fact, the low concentrations 5 and 10 µg/ml showed an antioxidant behaviour. Increasing the concentrations 25,50,100 µg/ml the HBPE showed a pro-oxidant behaviour.